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Santorini Menu
SANTORINI MENU SOUPS Rustic Roast Garlic Soup Roasted garlic cream soup, topped with caramelized almonds L.E 65.00 Psarosoupa Soup Seafood soup - cold water shrimps, net mussels and divers catch scallops in a rich seasonal vegetable broth almonds L.E 105 APPETIZERS Nonos Dakos Apollos Thin crust bread base topped with feta, galotiri and kasseri cheese, tomatoes, roast peppers, olives, salad leaves, sesame seeds, nuts and tahini dressing L.E 75.00 Tarama Saladta Terrine Smoked salmon and tarama salad mousse terrine, grilled asparagus, lemon, fresh herbs, lemon dill and honey mustard dressing L.E 140.00 Melitzano Saladta Famous Greek homemade smoked eggplant salad with pekmezi soaked sour walnuts L.E 55.00 Garlic Prawns, Crispy Feta Bites Double crispy dough filled with feta mousse, sous vide garlic prawn, Egyptian mango salsa verde and tahini sauce L.E 160.00 Saganaki Parnassos Alexandreia Oven baked Greek flamed Parnassos cheese, pastrami, rustic truffle tomato sauce L.E 100.00 Dolmades Slow cooked vine leaves filled with rice & Hellenic island herbs, served with yogurt mint & tahini garlic dips L.E 60.00 Tzatziki Creamy Greek yogurt, garlic, cucumber, mint, dill and olive oil L.E 45.00 SALADS Greek Salad Greek salad, espuma of Ksinomizithra cheese, Kritsinia croutons and honey fig vinaigrette L.E 64.00 Cypriot Halloumi Grilled Halloumi cheese, Greek fava pate, rocca, tomatoes, coriander salad, pomegranate dressing L.E 85.00 Warm Potato Salad Poached egg, anchovies, horseradish tartar cream L.E 70.00 Grilled Vegetable Salad Halloumi cheese -
Catering Menu
Catering Menu Mezedakia / Spreads Per Lb * Fava Mani / Chick Pea Puree $ 12.00 * Melitzanosalata / Roasted Eggplant bell peppers $ 14.00 * Scordalia / Garlic potato puree $ 12.00 * Taramosalata / Caviar spread onions $ 14.00 * Tirokafteri / Spicy feta cheese spread $ 14.00 * Tzatziki / Strained yogurt cucumber dill $ 14.00 Orektika / Appetizers Half Full * Pita Chips / Deep fried or grilled 10 pcs / 20 pcs $ 10.00 $ 20.00 * Dolmathes / Stuffed grape leaves rice herbs spices $ 40.00 $ 80.00 Gyro Bites / Gyro on fried pita chip dab of tzatziki $ 40.00 $ 80.00 Souzoukakia / Baked lamb beef ball in tomatoe herb sauce $ 55.00 $ 110.00 Keftethakis / Beef and pork meat balls $ 55.00 $ 110.00 * Tiropita / Feta cheese pies $ 35.00 $ 70.00 * Spanakopita / Spinach pies $ 40.00 $ 80.00 Fig Rolls / stuffed with feta wrapped in pastruma $ 55.00 $ 110.00 Htapodi / Grilled tentacle of Mediterranean Octopus $ 110.00 $ 220.00 Kalamaraki / Squid dredged in seasoned flour deep fried $ 90.00 $ 180.00 Bakaliaro Fritters / New England Cod shredded inbatter deep fried $ 55.00 $ 110.00 * Fava Fritters / Chick pea scallions two cheeses herbs spices pan fried $ 35.00 $ 70.00 Salates/Salads * Prasini / Romaine scallions onion dill feta olives $ 30.00 $ 60.00 * Greek / Tomato onion romaine cucumber pepper feta o $ 45.00 $ 90.00 Xoriatiki / Tomatoe onion cucumber bell pepprs $ 45.00 $ 90.00 * By the Sea / Grilled octopus squid $ 80.00 $ 160.00 * Domata / Tomato onion feta olives EVOO $ 45.00 $ 90.00 * White Gigandes / Giant white beans tri color tomatoes red onions -
Menu with Onion Crackers К К К К
ЗАВТРАКИ/BREAKFAST A LA CARTE ПН-ПТ/MO-FR 7:00-11:00; СБ-ВС/SA-SU 7:00-12:00 14:00 - 1:00 /APPETIZERS Ы/SOUPS Я/MEAT Ы/DESSERTS «К» К К «К ». ё К «ККК» Sliced frozen Salo with assorted sauces «» Sauerkraut “KimSchi” ё ёК Cococorn .....................................................................................350 р жж г .....................................................................................450 р “Kasha iz topora“. Green buckwheat porridge .....................................................................................350 р Тб г with porcini mushrooms and stewed beef cheeks К К- К КК .....................................................................................650 р К- «К» COCOCO CLASSICS Porcini mushroom cream-soup Creme brulee “Cameo” Pâtés with onion jam and hot rye bread жж courses must try menu with onion crackers КК КК .....................................................................................350 р .....................................................................................750 р .....................................................................................490 р 2900 р К “Kulebyaka”. Russian closed pie with rabbit and Sea buckthorn tart with carrot sorbet К К «К» pickled vegetables salad .....................................................................................350 р К ё К К .....................................................................................850 р 4- “Leningrad rassolnik” Beef tartare with -
Eat Smart Move a Lot Comenius Project (2011-2013
EEATAT SSMARTMART MMOVEOVE A LLOTOT CCOMENIUSOMENIUS PPROJECTROJECT ((2011-2013)2011-2013) HHEALTHYEALTHY RECIPIESRECIPIES BBOOKLETOOKLET This project has been funded with support from the European Commission, grant [2011-1-TR1-COM06-24050-1.] This booklet reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. or watched the procedure of making noodles in the market place in Turkey, INTRODUCTION saw the sea and ancient sights in Greece, went hiking in autumn-colored Beskydy, baked at the school training kitchen in the Czech Republic, visited beautiful Rome and danced salsa in Italy, explored the salt mines in Poland. During the days we spent at each project school, we could compare our school systems and teaching methods as well as learn something about our ways of life. The project has inspired many teachers to promote a healthy lifestyle. In some schools grants of physical education were strengthened. The most important in our project were opportunities to meet new friends among students and teachers, show them some places of interest in our countries, regions and schools. We all were enthusiastic about the cooperation. There were plenty of tears when our last day came and we had to say good bye. We will never forget the days spent with our new friends and we hope to visit our wonderful countries again in the future. Now finally we are here to show our final product. This book was EAT SMART MOVE A LOT... written by the participants who were involved in multilateral school partnership programme Comenius among six European schools PARTNER SCHOOLS Our journey started two years ago when we first found each other from Turkey, the Czech Republic, Poland, Greece, Italy, Romania. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Helios 4Selido Psarosoupa EN
Fish soup with Greek Alphabet Pasta Ingredients • 250 g HELIOS Greek Alphabet Pasta • 1.5 kg small white fish variety • 2 potatoes, coarsely diced • 2 carrots, into thick slivers • 1 zucchini, into thick slivers • 1/4 celery fresh bunch • 100 ml olive oil • juice of 3 lemons • salt • pepper Preparation Heat olive oil in a large pot. Add vegetables and fish. Stir in juice of two lemons. Once juice is absorbed, cover all ingredients with water. Simmer soup until fish is cooked through, and easily flakes apart. Strain into a large drainer, and then strain again using a thin sieve. Separate vegetables and remaining fish fillet. Bring soup back to a simmer and add pasta. Cook according to package directions. Season with salt and pepper. Remove from heat. Chop up cooked vegetables and fish, and add them in soup. Drizzle with juice of one lemon and serve immediately. Eat-Play-Learn! HELIOS Greek Alphabet Pasta from 100% durum wheat semolina is an ideal choice for children’s meals. It is rich in energy and carbohydrates, suitable for a balanced diet. It is unique as it is the only Greek alphabet pasta in the international market. HELIOS Greek Alphabet Pasta is delicious, easy to prepare and quick-cooking. It can be enjoyed plain, with grated cheese, or with your favorite sauce, making your everyday meal a fun activity. Children love playing and learning the letters of the Greek alphabet while enjoying a delicious meal. 09 / 2020 PAN.SP. DAKOS S.A. PASTA & FOOD PRODUCTS 11th KM NAT.ROAD ATHENS - LAMIA, 14451 METAMORFOSSIS ATHENS, GREECE T: +30 210 2840140 - 7, F: +30 210 2816787 e-mail: [email protected] | www.heliospasta.gr | /heliospasta This brochure was printed with eco-friendly inks and water-based varnish.. -
View Travel Planning Guide
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle 2021 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Under the Midnight Sun: Sami Lapland, Norway & the Arctic Circle itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: There was something intangibly magical about Lapland. Maybe it was the midnight sun, the endless rugged tundra, or the welcoming nature of the Sami people. All I know is that there was a true sense of Arctic magic everywhere I went, especially when I met an indigenous Sami family on their reindeer farm. As we explored the farm, they introduced me to their way of life and traditions dating back thousands of years. I was saddened to hear that their ancient culture is under threat from two forces: the construction of an Arctic Railway through Sami territory and Sami youth deviating from their traditional lifestyle. You’ll hear about these challenges as well when you meet with a Sami family on their reindeer farm. In the regions I travel to around the world, the stories of the people who live and work there are the most distinct and poignant experiences. You’ll meet with a local educator in Oslo to hear about July 22, 2011—the harrowing terrorist attack on this city—and their personal account of this day. -
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit! -
The Mediterranean Diet 228�
DIET� Newly Revised and Updated Marissa Cloutier, MS, RD and Eve Adamson Recipes by Eve Adamson Produced by Amaranth This book is dedicated to Michael and Sophie. Wishing you both good health and a long, happy life. —M. C. To my children, Angus and Emmett, that they may learn to eat well, live well, and take their health into their own hands. —E. A. ojPCmlpM� Contents Introduction 1� Part I: The Benefits of Eating Mediterranean 13� 1: Mediterranean Magic 15� 2: A Recipe for Wellness 39� 3: Olive Oil and Other Fats:� What You Need to Know 67� 4: Vegetables: The Heart and Soul of the � Traditional Mediterranean Diet 93� 5: The Fruits of Good Health 122� 6: The Grains, Legumes, Nuts, and Seeds � of the Mediterranean 147� 7: Meat, Poultry, Fish, Dairy, and Egg � Consumption the Mediterranean Way 171� 8: Embracing the Mediterranean Lifestyle 205� Contents� 9: Losing Weight and Living Well � on the Mediterranean Diet 228� Part II: Recipes for Enjoying the Mediterranean Diet 247� Mediterranean Snack Food: An Art Form, a Meal 249� • Tapas (Appetizers) 251� • Salads 270� • Soups and Stews 278� • The Main Course 286� • Desserts 306� Resources 317� Searchable Terms 323� Acknowledgments About the Author Cover Copyright About the Publisher ojPCmlpM� Introduction� If you grew up with a television set, you’ve probably seen the familiar scenario: a family gathered around the breakfast table, their plates piled high with eggs, bacon, sausage, maybe even a breakfast steak and a formidable stack of pancakes made with that ubiquitous box of handy biscuit mix. A bottle of maple-flavored syrup and a stick of butter (or tub of margarine) adorned the center of the table. -
Castellorizo's Age-Old Water Shortages
FiliaFilia Autumn South/Spring North 2016 Castellorizo’s age-old water shortages: the Áheres by Nicholas Pappas, Sydney Two women in traditional attire, together with a young girl, are seen heading back to the town from the Áheres with their water-flled pots. Visitors to Castellorizo would be well-acquainted with the island’s regular These enormous basins were built by Ottoman settlers in the shortages of water, particularly during the hot summer months. This mid-18th century and were an elaborate, interconnected system for article by Nicholas Pappas of Sydney focuses on an obscure poem from water collection, storage and basic circulation. The word ‘Áheres’ is 1842 which illustrates the relatively advanced infrastructure and systems said to come from the Arabic word for ‘ten’ (‘áshra’) because there that existed in the days of the Ottoman Empire to protect and distribute were originally ten basins, but it is more likely that the name refers fairly the island’s limited water supply. to the two largest basins which measure precisely ten metres, both Castellorizo’s aridity has been a feature of the island for at least two in width and depth. millennia and water has always been in short supply. While the The Áheres were to remain the main source of water for the island has never truly resolved the problem of its chronic lack of islanders until the early 20th century when they fell into disuse. fresh water, varied eforts have been made over time to alleviate Made redundant by the more proximate Pasás wells and domestic shortages of this most fundamental resource. -
Greek Cuisine – Is Regarded As One of the Best and Most Healthy in the World
Greek cuisine – is regarded as one of the best and most healthy in the world. Great dishes made from rip- ened in the Greek sun vegetables, lamb prepared in different ways, fresh fish and seafood, sheep cheeses, thick yogurt. With a glass of ouzo or a jug of retsina. Our chef Theodoros Vogdanos – a cook with many years’ experience gained in the renowned restaurants in Mykonos, Crete and Athens proposes you a healthy, tasty and light cuisine relied on products imported from Greece – the best olives oil, cheeses – feta, manouri, graviera, great olives, sun- dried tomatoes, Greek marinades, spices and fresh herbs. We invite you to a common feast – full of taste, colours and sun. Let’s savour in Greek hospitality, let’s sit down at our table… Lunch Menu (MONDAY - FRIDAY FROM 11AM-5PM) Fasoles gigantes 18.00 PLN beans baked with vegetables in tomato sauce served with feta Revithia me tomata 20.00 PLN chickpeas cooked with spinach in light tomatoes sauce served with feta cheese Lindos 22.00 PLN courgettes, red peppers, aubergine and mushrooms baked in tomatoes sauce with feta cheese Haloumi me lountza 23.00 PLN grilled haloumi cheese with marinated and smoked ham, tomatoes in Cypriot pita served with salad Kotopulo scharas 25.00 PLN grilled chicken fillets marinated in herbs served with pita and tzatziki Souvlaki kotopoulo 25.00 PLN chicken skewer made of marinated chicken leg served with fries, pita and tzatziki Canelloni 25.00 PLN canelloni stuffed with Greek cheeses: feta, haloumi, manouri and anthotiro baked with tomato sauce Kypriaki Pita -
La Cucina Del Viaggio
La cucina del viaggio La cucina del viaggio Motivi, signifi cati e tradizioni della gastronomia rom di Angelo Arlati 175 La cucina del viaggio Alla memoria di Giuseppina Rumany Cerelli romní abruzzese regina della cucina rom che sapeva cucinare con gli ingredienti dell’allegria e della spontaneità, e con il calore dell’umanità. 176 La cucina del viaggio Indice PREFAZIONE/Una delle tante culture umane 178 INTRODUZIONE/L'alimentazione, il miglior mezzo per comprendere la cultura romaní 179 PARTE PRIMA 181 1. Prima viene il cibo 182 2. Il cibo e la vita nomade 191 3. Dal pasto quotidiano al banchetto 198 4. Cibo e tabù 204 5. Cibo e rituali 209 6. Cibo e salute 215 7. Cibo e linguaggio 223 8. Cibo e marketing 225 Immagini 227 PARTE SECONDA 233 1. La minestra 234 2. La pasta e il riso 235 3. Il pane e le focacce 237 4. La carne 239 5. Il porcospino 244 6. Il pesce e i molluschi 247 7. Le verdure 248 8. Il latte e i formaggi 250 9. La frutta 251 10. I dolci 252 11. Le bevande 254 12. Il caff è e il tè 256 13. Il fumo 257 Immagini 260 PARTE TERZA 263 Ricette 264 Immagini 285 DIZIONARIETTO CULINARIO 286 BIBLIOGRAFIA 290 177 La cucina del viaggio Prefazione/ avessimo ‘studiato’ i Rom, grandi trasmigratori da secoli, non saremmo stati impreparati ad aff rontare la migrazione globale di oggi; se avessimo “osservato” i Rom, popolo interculturale per eccellenza, non Una delle tante saremmo ai balbettii interculturali della moderna sociologia; se avessimo “imitato” i Rom, popolo culture umane transnazionale europeo nonché mondiale, chissà da quando ci sarebbe stata la convenzione di Schengen e l’abbattimento delle frontiere! Non sono né un esperto né un appassionato Il presente lavoro è frutto innanzitutto delle di arte culinaria, anzi non mi trovo a mio agio frequentazioni con le comunità rom che mi hanno tra le pentole e i fornelli.