DOCSLIB.ORG

CELEBRATION CAKES FROZEN READY MEALS Are Handmade to Order Lathams Ready Meals Are Microwavable, Various Size Available

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CELEBRATION CAKES FROZEN READY MEALS Are Handmade to Order Lathams Ready Meals Are Microwavable, Various Size Available Are you having a party, function or a meeting in the office? Then let us help you. Each Lathams Platter is freshly prepared using local freshly made baked bread and a selection of our own handmade desserts, cakes, biscuits and savouries. All prices include disposables and VAT. Minimum Order - 10 people. Platter A Platter B £3.85 per head £4.70 per head Assorted Sandwiches Assorted Sandwiches garnished with salad garnished with salad Crisps Crisps A Selection of Sponge Cakes and Biscuits Platter C Platter D £5.50 per head £7.80 per head Assorted Sandwiches Assorted Sandwiches garnished with salad garnished with salad Sausage Roll Sausages on Sticks Pork Party Pie Pork Party Pie Crisps Quiche Crisps A Selection of Fresh Cream Cakes Platter F £4.10 per head Hot Pot with Red Cabbage and Pastry Squares Product List *Prices subject to change without notice. FULWOOD HUTTON Caxton Road, Fulwood, 161 Liverpool Road, Preston, PR2 9ZB Preston, PR4 5FE Tel: 01772 704492 Tel: 01772 611133 www.lathams.com www.lathams.com INDIVIDUAL FRESH CREAM CAKES Vanilla Slice, Chocolate Éclair, Coffee Renoir, Scones with cream & jam, For over 30 years LATHAMS have Strawberry Tarts, Meringue Nests, Manchester Tarts. been making HANDMADE FOOD 4 Pack using local FRESH ingredients HANDMADE BISCUITS £ All Butter Shortbread 2.25 Almond Slice 2.90 Teacake Baton *HOT BREAKFASTS Apricot Crunch 2.90 £ £ Bakewell Slice 3.30 Sausage 2.95 3.10 Bacon 2.95 3.10 Biscuit Selection - Bakewell Slice, Apricot 3.25 Crunch, Cherry Shortbread & Caramel Slice Egg 2.55 3.00 Caramel Slice 2.90 Any two (sausage, bacon, egg) 3.20 3.40 Cherry Shortbread 2.35 All Three (sausage, bacon & egg) 3.55 3.75 Chocolate Brownies 2.90 Currant Slice 2.35 Batons/Wraps Freshly Made SANDWICHES White, granary or seeded Flapjack 2.15 baton Rocky Road 3.50 BLT & Mayonnaise 2.75 Tiffin 3.70 Cheese & Pickle 2.50 Serves 8 Serves 4 Cheese & Spring Onion 2.50 SPONGE CAKES £ £ Chicken & Bacon 2.95 Carrot & Orange 5.80 3.85 Chicken Salad 2.95 Chocolate Fudge 5.20 3.70 Chicken Tikka 2.95 Chicken, Apple & Stuffing 2.95 Coffee & Walnut 5.70 3.70 Gingerbread 2.05 Chilli Prawn 3.95 Lemon 5.20 3.35 Egg Mayonnaise & Watercress 2.50 Light Chocolate 5.80 3.85 Ham & Cheese 2.75 Light Fruit Cake 3.25 Ham Salad 2.75 Ploughman’s (ham, cheese, pickle & salad) 3.10 Mrs Lathams Selection – Lemon, Victoria Sandwich, 6.25 Chocolate Fudge and Coffee & Walnut. Prawn Mayonnaise 3.95 Orange 6.70 4.20 Roast Beef & Horseradish 2.75 Parkin 2.05 Roast Pork, Apple & Stuffing 2.95 Raspberry Red Velvet 6.85 3.90 Spicy Coronation Chicken 2.95 Rich Fruit Cake 3.70 Sweet Chilli Chicken 2.95 Sticky Toffee Cake 6.30 4.85 Tuna Mayo 2.55 Teabread 2.80 Victoria Sandwich with Raspberry Jam & 4.90 3.70 INDIVIDUAL SAVOURY PIES £ Buttercream Butter 1.40 Serves 6-8 Serves 4 Cheese & Onion 1.40 SWEET PIES £ £ Chicken & Mushroom 1.40 Apple 5.20 3.00 Meat & Potato 1.60 Blackberry & Apple 5.30 3.10 Minced Beef & Onion 1.40 Blackcurrant 5.20 3.00 Pork Pie 1.50 Cherry 6.30 3.25 Pork Pie (Dinky) 0.75 Custard Tart 6.55 Sausage Roll 0.75 Raspberry & Rhubarb 5.30 3.10 Steak 1.90 Rhubarb 5.20 3.00 *DAILY HOT SPECIALS See our website for details. DESSERTS Serves Serves Serves Serves 10-12 6-8 10-12 6-8 *COFFEE Made with freshly ground coffee beans £ £ £ £ £ Americano 1.50 Chocolate Desserts Other Desserts Cappuccino 1.65 Chocolate Lemon Meringue 9.15 4.95 Stack of 27 10.85 Latte 1.65 Profiteroles Dessert Selection 15.75 Tea 1.30 Chocolate Velvet Cheesecake 12.70 7.55 Truffle Blackcurrant 16.60 10.45 Serves 6-8 Serves 4 Double Brandy Cheesecake 17.70 SAVOURY PIES £ £ 15.25 8.75 Selection Cheese & Onion 6.20 3.45 Chocolate Torte Irish Cream 14.65 8.15 Chicken & Ham 9.05 5.20 Mississippi Mud Pie 13.45 7.65 Millionaires 15.60 9.85 Chicken & Mushroom 8.60 4.95 Squidgy Chocolate Mixed Fruit 14.65 8.15 Corned Beef Hash 5.40 2.90 12.35 7.35 Roulade Raspberry Brownie 14.65 8.15 Mince & Onion 7.10 4.25 Toffee & Coffee Desserts Strawberry 16.60 10.45 Potato, Cheese & Onion 5.65 3.85 Banoffi 16.10 9.00 Pavlova Steak 8.55 4.95 Coffee Renoir 14.65 9.80 Mixed Fruit 14.05 9.10 10” 8” Sticky Toffee Raspberry 14.05 9.10 5.65 QUICHES £ £ Pudding Sticky Toffee 14.05 9.10 Bacon (Quiche Lorraine) 8.25 5.25 Tiramisu 14.20 9.10 Strawberry 16.05 10.30 Broccoli 8.25 5.25 Toffee Apple Crunch 12.80 7.05 Gateau Cheese & Onion 8.25 5.25 Cream Crunch Black Forest 17.30 10.50 Goats Cheese & Red Onion 8.25 5.25 Lemon 13.45 7.65 Chocolate Fudge 11.65 6.55 Ham & Mushroom 8.25 5.25 Passion Fruit 16.75 9.65 Baton Mushroom 8.25 5.25 Strawberry 13.70 8.10 Chocolate Fudge 13.85 10.15 Salmon & Broccoli 8.25 5.25 Strawberry 20.95 15.40 Spanish 8.25 5.25 Stilton & Broccoli 8.25 5.25 CELEBRATION CAKES FROZEN READY MEALS are handmade to order Lathams ready meals are microwavable, various size available. Beef Curry, Chilli, Chunky Steak in gravy, Corned Beef Hash, Cottage Pie, Fish Christening Birthday Anniversary Pie, Hot Chicken Curry, Hot Pot, Lasagne and Vegetable Lasagne. Wedding Corporate Servings are a guide only. V7. 10/01/17 * Only available at our Fulwood Shop. .
Load more

Recommended publications
  • Cakes by Karen's 2015 Holiday Ordering Guide
    U8.i.k;; Cakes By Karen’s 2015 Holiday Ordering Guide Please Place Your Orders Early, Christmas Eve Hours: 4:30 am – 1:30 pm. 8632 Kennedy Avenue, Highland, Indiana Phone: 219-838-2310 Fax: 219-838-2598 www.cakesbykaren.org follow us on facebook! CASH ONLY!!!!!!!! Pies: 8” pie serves 8 9” pie serves 10 Cookies: 8” 9” Butter Cookies - $9.75 per pound Pumpkin $9.50 $11.50 Pinch, Mexican and Almond Crescents: $11.00/lb Holiday Shaped Sugar Cookies : $1.00 - $1.75 Pecan $10.50 $12.50 Lg Chocolate Chip, Peanut Butter or Oatmeal Raisin Apple $9.50 $10.50 Cookie - $0.80 Dutch Apple $11.50 $13.50 Pierogies - $7.75 per dozen Cherry $10.50 $12.50 $4.50 per half dozen Peach $10.50 $12.50 Potato Cheese Blueberry $10.50 $12.50 Potato & Onion Potato & Cheddar Potato & Onion & Bacon Sauerkraut Lemon Meringue $10.50 $12.50 Mushroom Cabbage Pumpkin Cream $11.50 $13.50 Ground Beef Banana Cream $12.50 $14.50 Miscellaneous: Coconut Cream $12.50 $14.50 Rum Cake: Small Loaf: - $10.00 w/nuts - $11.00 Chocolate Cream $12.50 $14.50 Rum Cake: Large Bundt: $20.00 w/nuts - $24.00 Large Connoli: $1.75 Hawaiian Strawberry $15.50 $18.50 Small Connoli: $1.25 French Silk $13.50 $15.50 Chocolate Covered Strawberries – $1.25 each or $12 per dozen Breads (ask to get your bread sliced) & Rolls: Sock It To Me - $9.50 Whole or $5.25 Half Large Buttercrust Rolls-$0.45 Small Blueberry Russian Teacake - $6.75 Small Egg Dinner Rolls -$0.30 Small Double Chocolate Sour Cream Bundt Cake - Mini Croissants-$0.35 $8.50 White Bread-$2.30 Red Velvet Bundt Cake w/Cream Cheese – $15 Christmas
    [Show full text]
  • Allergens Table 2019 Please Note We Handle All Allergens in Our Bakery and Cannot Guarantee Our Products Are Allergen Free
    Satterthwaites Bakehouse - Allergens Table 2019 Please note we handle all allergens in our bakery and cannot guarantee our products are allergen free Product blackcurrant of box 10kg to Sugar Celery gluten containing Cereals Cr Eggs Lupin Milk Molluscs Mustard Nuts Peanuts seeds Sesame Soya Sulphites u staceans CAKES Acorn √ wheat √ √ √Almond Apple Tart √ wheat √ Bakewell Tart √ wheat √ √Almond Bavarian √ wheat √ √ Blackcurrant Tart √ wheat √ Brownie √ wheat √ √ √ √ Chocolate Button √ wheat √ √ √ Almond Cake Chocolate Fudge √ wheat √ √ Cake Chocolate Chip √ wheat √ √ *made in √ Cookie nut environment √ wheat √ √ Chocolate Éclair Chocolate/Coffee √ √ √ Almond Jap Caramel/Coffee √ wheat √ √ Choux Bun Croissant √ wheat √ √ *may *may contain contain Cupcake √ wheat √ √ Cupcake (Oreo) √ wheat √ √ √ √ Cupcake (Reeses) √ wheat √ √ √ √ √ Page 1 Satterthwaites Bakehouse - Allergens Table 2019 Please note we handle all allergens in our bakery and cannot guarantee our products are allergen free Product blackcurrant of box 10kg to Sugar Celery gluten containing Cereals Cr Eggs Lupin Milk Molluscs Mustard Nuts Peanuts seeds Sesame Soya Sulphites u staceans Cupcake √ wheat √ √ √ √ (Malteser) Cupcake (Mars) √ wheat √ √ √ Custard Tart √ wheat √ √ Dairy Cream √wheat √ Apple/Jam Slice Dairy Cream Bun √wheat √ √ Doughnut – √wheat √ √ cream Easter Nest √ √ Eccles √wheat √ Flapjack √ wheat √ √ √ √ Florentine √ √Almond Fruit Cake √wheat √ √ Gingerbread √wheat √ Hot Cross Bun √wheat √ √ Iced Bun √wheat √ Lemon Cake √wheat √ √ Meringue √ √ Millionaire √wheat
    [Show full text]
  • Rhubarb and White Chocolate Custard Tart Double Crust Pie Dough
    5/24/2017 Yields 8 Christina Austin RHUBARB AND WHITE CHOCOLATE CUSTARD TART DOUBLE CRUST PIE DOUGH The tartness of the rhubarb pairs beautifully with the creamy sweetness of the white chocolate custard in this tart. 45 min 30 min 1 hr, 15 Prep Time Cook Time Total Time Ingredients 2 cups chopped rhubarb (approx. 230 grams) 2 egg yolks 1 whole egg 2 tbsp corn starch 1/2 cup sugar 1/4 5/24/2017 100 g white chocolate 1 cup 35% cream 1 tsp vanilla 1 single crust pie dough (recipe below) 2 1/4 cup all purpose our 1/2 cup cold lard, cubed 1/2 cup cold butter, cubed 1/2 tsp salt 1 tbsp sugar 1 egg, lightly beaten 1 tbsp white vinegar 2 tbsp cold water Instructions 1. Preheat the oven to 400 F. 2. Roll out one half of a double crust pie dough to about 12" in diameter.* Fit it into a 9" ceramic tart dish or a regular pie dish (not deep dish). Slice the excess dough off using the top of the dish as a guide. Set it aside in the fridge while you make the lling. 3. Chop the rhubarb into 1/4" (or slightly thinner) pieces. If the stalk is quite thick, slice it in half lengthwise rst. Set the chopped rhubarb aside. 4. Break up a 100 g bar of white chocolate into a microwave safe bowl or use white chocolate chips. Pour 1/2 cup of the cream over the white chocolate and microwave it on medium high for 45-60 seconds.
    [Show full text]
  • PERFECT PASTRY Gluten Free and Hot Water
    ‘A BLOODY GOOD BAKING BOOK.’ JAMIE OLIVER Pastry Perfection is a masterclass in preparing, baking and decorating all kinds of pastry, from sweet and salted shortcrust to puff, leavened, PERFECT PASTRY gluten free and hot water. A Masterclass in the Art and Craft of Baking and Decoration With a Pastry Basics section of recipes, tips and techniques for getting pastry right every time to chapters on Fruit, Meat & Fish, Vegetables, Nuts, Cream & Cheese, Crunch and Crumb and Decoration, Julie Jones provides the techniques, know and jumping off points for you to create your favourite tart, pie or pastry in a variety of styles and with topping and decoration limited only by your imagination. JULIE JONES has been recognised as one of the UK’s most influential bakers thanks to her unique, beautiful pastry creations and her highly creative approach to flavour and decoration. She trained as a chef aged 30 and spent time in a Michelin-starred kitchen honing her skllls. After her mother developed dementia she began baking with her and set up an Instagram feed as a means of documenting her beautiful bakes. With more than 113k followers and an Observer Food Monthly Best Instagram Feed award in 2018, Julie’s supper clubs always sell out. ‘Julie Bakes with Love. It’s her secret ingredient.’ Pierre Koffman SPECIFICATION: £25 Trimmed page size: Photographs: 175 colour 253 x 201mm (8 x 10in) photographs Julie Jones Hardback Publication: March 2020 208 pages Kyle Books Photography by Peter Cassidy contents INTRODUCTION 6 PASTRY BASICS 8 Sweet pastry, Shortcrust
    [Show full text]
  • Ganges Road When the Driv- Hit the Railing, Catapulted Evening Extricating the Indi- Minto Hospital
    $ 25 (incl. GST) GO GREEN TENNIS 1 HARBOUR HOUSE PUTS WINTER IS NO Wednesday, OUT A CHALLENGE DETERRENT January 31, 2007 PAGE 19 PAGE 32 47TH YEAR ISSUE 5 GULF ISLANDS DriftwoodYOUR COMMUNITY NEWSPAPER SINCE 1960 The Big Sale | 21-27 Chamber Page | 18 [email protected] www.gulfislands.net Index Arts ............................ 15 Classifieds ................. 34 Crossword .................. 37 Editorials .......................8 Ferry Schedules ........ 31 Health ......................... 33 Horoscope .................. 38 Letters ......................... 9 Sports ......................... 31 TV Listings ................. 11 What’s On.................. 30 -/24'!'%15%34)/.3 ASK!RLENE ",/ *"/ ON THE CASE: Salt Spring RCMP Const. Matt Meijer looks for fi ngerprints on a door after a thief broke into Jana’s Bake Shop, which Weather has no cash on its premises, and made off with a frozen pie Monday night. Photo by Sean McIntyre Sunny weather is expected to continue with possible showers on the weekend. High to 7 C on Thursday; overnight lows to -1 C Alcohol blamed in dramatic crash on Friday. Speed also considered a cliff and into Fulford Har- ended up on the beach 20 accident revealed alcohol the vehicle. a factor as truck bour as they made their way metres below the road. was also involved. Mark Wildman, 49, of to the ferry terminal Sunday “This is likely a combi- Police, ambulance and Lake Cowichan, Graham Inserts careens off road evening. nation of alcohol and high fi re rescue crews were dis- Lowden, 43, of Cobble Hill, The vehicle was heading speeds,” said RCMP Sgt. patched at 6:45 p.m. They and John Townsend, 47, of • Thrifty Foods By SEAN MCINTYRE toward Fulford on Fulford- Danny Willis.
    [Show full text]
  • The Ascot Recipe Collection
    THE ASCOT RECIPE COLLECTION CONTENTS WELCOME 04 28 Welcome to the Ascot Recipe Collection, an assortment SAVOURY SWEET of delicious recipes for you to enjoy trying out at home. Wild boar sausage rolls Cherry clafoutis p.28 with piccalilli p.04 The first weekend in September usually sees Ascot host the enduringly popular Pistachio and rose Festival of Food & Wine Racing Weekend – a veritable feast for the senses at Ascot mac n cheese p.08 which thrilling Flat racing and culinary excellence share top billing. financiers p.30 Salt and chilli squid For understandable reasons, the event cannot be held in its usual guise this Yoghurt pannacotta with miso mayo p.10 year. Whilst we are delighted that racing at Ascot goes ahead, sadly we cannot pink grapefruit jelly p.32 welcome our usual crowd of racegoers, nor the exceptional array of food and Short rib of beef, pickled wine and unmissable demonstrations from culinary experts and celebrity chefs Lemon scones p.34 which always make this two day meeting so enjoyable. mushroom, farm leek and confit potato p.12 Chocolate roulade p.36 Nevertheless, we are very pleased to enclose a selection of wonderful recipes, all of which have been expertly devised by the Ascot chefs and our renowned Royal Plant-based gnocchi Ascot ‘Chefs in Residence’. with carrot top pesto and Egg custard tart p.38 Prosociano p.16 The recipes have been carefully curated to provide inspiration for any home chef; browse through this booklet to discover a colourful array of delicious dishes and Roasted Scottish salmon, drinks you can easily create at home, including a range of flavours to tempt every 40 leek and dill tart p.18 taste and techniques suited to all levels of culinary ability! DRINKS We very much hope you enjoy trying out these recipes in your own kitchen and Fig, ricotta and look forward to welcoming you back to Ascot in the future.
    [Show full text]
  • Banana Custard Tart
    Banana Custard Tart British puddings and custard are synonymous with each other. The go hand in hand; treacle tart and custard, apple pie and custard. Even the French who recon they've invented everything ever cooked, every dish in the food chain, every recipe, begrudgingly acknowledge that custard is British - why can't they call it that though? Crème Anglaise! There is custard and a custard, the latter we take to be baked - like baked egg custard, cabinet pudding, diplomat pudding, crème caramel, bread and butter pudding, lemon curd tart and this week's banana custard tart recipe. One of my favourite desserts being banana custard. The simple perfection of custard made to the exact velocity so as to suspend perfectly, the sliced banana. Cut the banana too thin and it disintegrates, too thick and it sinks to the bottom. At home I'm not adverse to using Birds custard powder - although I'd be chucked out the chef's magic circle if I used it on the dessert menu at work. Doctor Bird invented the powder because his wife was allergic to eggs. Incidentally, Chinese restaurants use custard powder and sugar to dip meat in before deep frying for things like deep fried chilli beef. The corn flour element to custard powder gives the meat a chewy crisp coating. Serves 6 Ingredients For the pastry 1 egg 1 egg yolk 75g icing sugar 115g softened butter 300g plain flour For the banana mix 50g butter 4 or 5 bananas, diced 25ml dark rum 25g brown sugar For the custard 4 egg yolks 50g caster sugar 550ml whipping cream For the caramel sauce 115g caster sugar 50ml water 115ml double cream Method To make the pastry, mix the egg, egg yolk and icing sugar together.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Rheological, Foam, and Physical Properties of Low Sucrose Meringue and Angel Food Cake Formulated with Non-Nutritive Sweeteners and Polydextrose
    University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2014 RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE Kevin J. O'Niones University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation O'Niones, Kevin J., "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE" (2014). Theses and Dissertations--Animal and Food Sciences. 35. https://uknowledge.uky.edu/animalsci_etds/35 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
    [Show full text]
  • September 2014. PATIENT MENU WEEK TWO SUPPER
    PATIENT MENU WEEK TWO SUPPER MONDAY TUESDAY WEDNESDA Y THURSDAY FRIDAY SATURDAY SUNDAY Carrot and Parsnip and Potato Leek and Potato Tomato and Basil Mushroom Soup Broccoli and Stilton Lentil and Coriander Soup Soup Soup Soup Soup Vegetable Soup Ham Sandwich Cheese and Pickle Cheese and Tuna Flakes Cheese and Pickle Salmon Sandwich Egg Mayonnaise Sandwich Cucumber Sandwich Sandwich Sandwich Sandwich Egg Mayonnaise Corned Beef Ham and Sandwich Egg Mayonnaise Tuna Mayonnaise Cheese and Tomato Corned Beef Sandwich Sandwich Sandwich Sandwich Sandwich Sandwich Chicken and Minced Beef Pie Meat Balls in Tomato Chicken Chasseur Mushroom Slice Cold Scotch Egg Warm Quiche Pasta Carbonnara (with Puff Pastry Pie Sauce Lorraine Top) Cheese and Sweet Potato & Quorn Tikka Masala Vegetable & Bean Plain Omelette Jacket Potato and Vegetable Pasty Tomato Omelette Bean Chilli Cottage Pie Grated Cheese Green Beans Baked Beans Fresh Carrots Garden Peas Fresh Diced Swede Fresh Carrots Garden Peas Baked Beans Rice Baked Beans Fresh Grilled Green Beans Rice Baked Beans Tomatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Creamed Potatoes Croquette Boiled Potatoes Rice Fresh Baton Boiled Potatoes Boiled Potatoes Boiled Potatoes Potatoes Carrots Mixed Salad Mixed Salad Mixed Salad Mixed Salad Mixed Salad Mixed Salad Mixed Salad Strawberry Milk Raspberry Ripple Chocolate Mousse Raspberry Milk Raspberry Ripple Orange Milk Jelly Strawberry Jelly Mousse Jelly Mousse Mousse Bakewell Tart Individual Jam Tart Egg
    [Show full text]
  • @Spillthebeanscleethorpes @Spillthebeanslouth
    56 St. Peters Avenue, Cleethorpes 01472 601392 102 Eastgate, Louth 01507 605962 www.spillonline.co.uk Cake Mix Methods Use 500g Mix Per Method Rich Fruit Cake Carrot Cake Mix 1. Beat in 95ml of water (3.5 Fl.oz) Mix for a few mins. 1. Mix in 220ml (7 Fl.oz) water & 45ml (1.5 oz) oil, beat for 2 2. Pour into 6” tin and cover. mins 3. Cook Gas Mark 4 (350f) for 1 hour 2. Add 180g (6oz) freshly grated carrot & 60g (2oz) broken walnuts. Yorkshire Pudding / Pancake Mix 3. Pour into 2x8” tins and bake at Gas Mark 4 (360F) for 45 mins 1. Add 2 parts water to 1 part mix. 2. Mix well and leave to stand for 15 mins Golden / Chocolate Muffin Mix Chocolate/Orange/Lemon/Plain Cake 1. Mix in 220ml (6 Fl.oz) oil & 250ml (8 Fl.oz) water 1. Beat in 220ml water (7 Fl.oz) 2. Beat for 2 mins, add 115g (4oz) fruit, choc chips, cherries 2. Pour into a 2lb tin or blueberries and mix well 3. Cook at Gas Mark 4(350F) 35 mins 3. Bake at Gas Mark 6 (400F/200C) for 25 mins Ginger Cake Scone Mix / Doughnut Mix 1. Mix 220ml (7oz) water and 100g (3oz) golden Syrup 1. Beat in 220ml (7 Fl.oz) water, add 75g (3oz) dried fruit 2. Add to mix, beat for 2 mins. Place into 2 greased 1lb tins 2. Leave to rest for 10 mins then roll out ¾” think, cut to 3. Cook Gas Mark 5 (360F) fro 50 mins shape 3.
    [Show full text]
  • Nutritional Information Is Correct at the Time of Publish (Jan 2021) and Is Subject to Change
    Nutritional information is correct at the time of publish (Jan 2021) and is subject to change. Per typical values. Nutrional values are based on a calculated data by recipe, supplier information and analytical techniques and should be used as a guide only. Total Energy Energy Fat (g) of which of which Protein Salt (g) Portion Energy Fat (g) of which of which Protein Salt (g) Product (kJ) per (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Weight Energy (kJ) (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Product Name Weight (g) 100g 100g 100g per 100g (g) per 100g per 100g 100g 100g (g) per portion portion portion per portion (g) per portion per portion portion portion Bread Baguette 107 979 234 1.3 0.3 50 1 8.2 0.85 107 1048 250 1.4 0.4 53.0 1.0 8.8 0.9 Country Grain Batch Loaf 400 1079 255 3.3 0.9 50 1.6 9 1.3 28 335 72 0.9 0.3 14.0 0.5 2.5 0.4 Country Grain Rolls 78 1116 267 4.8 1.6 46 2.4 8.7 1 78 871 208 3.7 1.3 35.9 1.8 6.8 0.8 Large White Bread Roll 110 1101 263 4.6 1.5 47 1.2 7.7 0.99 110 1211 289 5.1 1.7 51.7 1.3 8.5 1.1 Large Wholemeal Bread Roll 110 1006 237 4.8 1.3 40 1.6 9.3 0.96 110 1107 261 5.3 1.4 44.0 1.8 10.2 1.1 Multiseed Loaves 400 1201 287 8.1 1.2 42 1.6 12 0.86 26 312 75 2.1 0.3 10.9 0.4 3.1 0.2 Scotch Roll 65 1102 263 4.6 1.5 47 1.2 7.7 0.99 65 716 171 3.0 1.0 30.6 0.8 5.0 0.6 White Bridge Rolls (Small) 46 1101 263 4.6 1.5 47 1.2 7.7 0.99 46 506 121 2.1 0.7 21.6 0.6 3.5 0.5 White Bridge Rolls (Large) 68 1101 263 4.6 1.5 47 1.2 7.7 0.99 68 749 179 3.1 1.0 32.0 0.8 5.2 0.7 White
    [Show full text]