Appetizers Raven Hand Pies Flatbread Pizza Soup & Salads
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Bakery Price List
BAKERY GOODS ROLLS PRICE SLICED BREAD PRICE MORNING ROLL £0.31 HOMESTYLE WHITE 800G £2.00 WHEATEN ROLL £0.36 RICH FRUIT LOAF £2.45 BARM £0.35 MULTISEED 800G £2.38 BURGER ROLL £0.35 COUNTRY COARSE 400G £1.90 GRANARY ROLL £0.36 CRUSTY 400G £1.90 ROUGH W/MEAL ROLL £0.35 GLENCRUST 400G £2.00 CRACKED WHEAT ROLL £0.35 WHEATMEAL 400G £1.76 TRADITIONAL ROLL £0.32 BERRYMEAL 400G £2.00 CHEESY BAP £0.42 CRUSTY 800G £2.80 POPPYSEED FINGER £0.35 RUSTIC 800G £2.95 WHITE DINNER ROLL £0.26 RUSTIC 400G £2.00 BROWN DINNER ROLL £0.26 HERB & ONION 400G £2.05 FYNE HERB & ONION DINNER ROLL £0.28 BROWN SANDWICH LOAF 800G £2.00 WHITE SUB £0.45 SOFTIE £0.35 NEW YORK HOT DOG ROLL £0.40 TEABREAD BRIOCHE ROLL £0.62 OATIE SUB £0.45 PLAIN COOKIE £0.40 HERB & ONION SUB £0.45 FARM SCONE £0.78 LARGE POPPYSEED SUB £0.45 COTTAGE SCONE £0.50 SULTANA SCONE £0.50 BREAD POTATO SCONE £0.33 CRUMPET £0.50 CRUSTY 400G £1.90 HOT X BUN £0.42 GLENCRUST 400G £2.00 PANCAKE £0.48 BERRYMEAL 400G £2.00 CROISSANT £0.56 BAGUETTE £2.00 WHEATMEAL 400G £1.76 COUNTRY COARSE 400G £1.90 HERB & ONION 400G £2.05 RICH FRUIT LOAF £2.45 DO-NUTS RUSTIC 800G £2.95 CRUSTY 800G £2.80 SUGAR RING DO-NUT £0.54 BROICHE LOAF 400G £1.90 ICED DO-NUT £0.70 RUSTIC 400G £2.00 JAM BALL DO-NUT £0.70 PASTRIES PRICE CONFECTIONERY SMALL PRICE CAKES APPLE TART S/CRUST £2.65 CHOCOLATE & MARZIPAN £0.86 LOG RHUBARB TART S/CRUST £2.65 FRENCH CAKE £0.80 DANISH PASTRY £0.94 TOFFEE SLICE £0.82 APPLE TURNOVER £1.06 ICED GINGER SLICE £0.80 CHELSEA BUN £0.94 FERN CAKE £0.72 APPLE & CUSTARD DANISH £1.06 PINEAPPLE PEAK £0.78 RASPBERRY -
Sticky Toffee Pudding Orange, Whisky Bread and Butter Pudding White
Sticky Toffee Pudding Sticky Toffee Pudding Hot Butterscotch Sauce Hot Butterscotch Sauce 5.95 5.95 Spotted Dick Orange, Whisky Bread and Rich Vanilla Custard Butter Pudding 5.75 Rich Vanilla Custard 5.95 White Chocolate Chip and Raspberry Cheesecake 5.95 White Chocolate Chip and Raspberry Cheesecake Classic Bramley Apple Crumble 5.95 Clotted Cream Ice Cream and Custard 5.75 Classic Bramley Apple Crumble Clotted Cream Ice Cream and Custard Dark Chocolate ‘Millionaire’ Layer Cake 5.95 Pouring Cream 5.95 Dark Chocolate 'Millionaire' Award-Winning Ice Cream and Sorbet Layer Cake Please ask for today's selection Pouring Cream 5.00 5.95 Award-Winning Ice Cream and Sorbet Please ask for today's selection All allergen information is available upon request, but please note that we are not a gluten or nut free kitchen 5.00 our deliciously tempting desserts are all handmade in our café royal bakery, located in the heart of newcastle upon tyne all allergen information available upon request but please note that we are not a gluten or nut free kitchen Single/Double Espresso Finely ground coffee, with hot water poured through under pressure 1.90/2.10 Americano Hot water and Espresso; available with milk or cream 2.40 Cappuccino Espresso, hot milk and steamed milk foam, with an optional dusting of chocolate powder 2.70 Caffè Latte Espresso, steamed milk, and a small amount of milk foam 2.70 English Breakfast Tea Traditional black tea 2.05 Earl Grey Traditional black tea with a distinctive citrus flavour 2.20 Flavoured Tea Various Teas available; please ask for selection 2.20 Hot Chocolate 3.35 Caffè Mocha Espresso, chocolate powder and steamed milk 3.05 Liqueur Coffee Various liqueurs available; please ask for selection from 5.05 Syrup Choose from Vanilla, Caramel, Hazelnut or Gingerbread 0.60 all of our coffees are available decaffeinated . -
2 Sandwich Toastie Maker 2 Product Safety
® ™ 2 sandwich toastie maker 2 product safety READ CAREFULLY AND KEEP FOR FUTURE REFERENCE This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years old. Always allow adequate air space above and on all sides for air circulation. Never use the appliance under cupboards or curtains or other flammable materials. Never operate the appliance by means of an external timer or separate remote-control system. Do not touch the metal parts of the appliance during use as they may become very hot. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard. ! Never use this appliance for anything other than its intended use. This appliance is for household use only. Do not use this appliance outdoors. ! Always ensure that hands are dry before handling the plug or switching on the appliance. ! Always use the appliance on a stable, secure, dry and level surface. ! Care is required when using the appliance on surfaces that may be damaged by heat. The use of an insulated pad is recommended. -
Printable Recipes
Chicken and Mushroom Boxty Yield: 4 servings For the Filling: 1/3 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 1 lb skinless, boneless chicken breast halves, cubed (about 3 breasts) 2 tablespoons butter 2 tablespoons olive oil 1/2 yellow onion, chopped 4 ounces sliced mushrooms 1 cup Marsala wine 1/4 cup heavy cream more flour, as needed Mix together the flour, salt, pepper and oregano in a shallow bowl. Drop in the chicken pieces and evenly coat with the flour mixture. Melt the butter in a large skillet over medium heat. Cook the chicken and onions until chicken is almost fully cooked. Stir in the mushrooms and cook for another minute. Add the Marsala, then cover the skillet and simmer on medium-low heat for 10 minutes; stir occasionally. Pour in the cream and bring to a boil. Cook until the liquid is reduced to desired thickness. If the sauce is not thick enough, add a little flour as needed. For the Boxty: Recipe Note: It is important to not make the potato cake batter too far in advance before cooking them, as it will turn brown or black. 1 9-ounce russet potato, peeled, cut into 1-inch pieces 1 1/2 cups grated peeled russet potato (about two 9-ounce potatoes), squeezed dry in kitchen towel 3/4 cup all purpose flour 1 teaspoons baking soda 1/2 teaspoon salt 1/2 cup (approximately) buttermilk Preheat oven to 300°F. Boil the 1-inch pieces of potato in a saucepan until fork tender, about 15 minutes. -
A Celebration of Irish Food, Drink & Culture
A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14 -
Bread and Butter Pudding by Hovis and Tesco
Rescue recipe This recipe is great using up excess or slightly stale bread Sweet or savoury, you decide. bread and butter pudding By Hovis and Tesco Ingredients: Serves 4 Method: Base Savoury version 6-8 slices white bread 1. Preheat oven to Gas 5, 190ºC, fan 170ºC. 50g (2oz) butter 2. Heat the oil in a pan and fry the onion until soft. Add bacon and pepper and fry over a high heat until the bacon is browned. 2 eggs 3. Butter an ovenproof dish. Thickly butter one side of the bread 400ml (14fl oz) milk slices, cut into triangles and arrange in the dish. Spoon over the onion and bacon. Beat the eggs and milk together and pour over. Pinch of salt Top with cheese and bake for 20 minutes until golden. Savoury version 1tbsp vegetable oil Sweet version 1. Preheat oven to Gas 5, 190ºC, fan 170ºC 1/2 onion, finely chopped 2. Butter the bread, cut into triangles and place in an oven-proof 2 rashers value back bacon dish 3. Sprinkle over the raisins, other dried fruit or chocolate chips. 1 red pepper, deseeded and diced 4. Mix together the eggs, milk, sugar and vanilla extract to 25g (1oz) white cheese, grated make the custard. Sweet Version 5. Pour the custard over the bread and allow to soak for 20-30 minutes. 25g sugar 6. Sprinkle a little extra sugar over the top and bake for 25 to 30 ¼ tsp vanilla extract minutes. 50 g raisins, other dried fruit or chocolate Proud to support Every year in the UK we throw away £12.5 billion worth of good food, costing the average family up to £60 a month. -
I Satuan Gramatikal Dan Dasar Penamaan Kue Jajanan Pasar Di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta
PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI SATUAN GRAMATIKAL DAN DASAR PENAMAAN KUE JAJANAN PASAR DI KIOS SNACK BERKAH BU HARJONO PASAR LEMPUYANGAN KOTA YOGYAKARTA Skripsi Diajukan untuk Memenuhi Salah Satu Syarat Memperoleh Gelar Sarjana Sastra Indonesia Program Studi Sastra Indonesia Oleh Anindita Ayu Gita Coelestia NIM: 174114039 PROGRAM STUDI SASTRA INDONESIA FAKULTAS SASTRA UNIVERSITAS SANATA DHARMA YOGYAKARTA 2021 i PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI ABSTRAK Coelestia, Anindita Ayu Gita. 2021. “Satuan Gramatikal dan Dasar Penamaan Kue Jajanan Pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta”. Skripsi Strata Satu (S1). Program Studi Sastra Indonesia, Fakultas Sastra, Universitas Sanata Dharma. Skripsi ini mengkaji satuan gramatikal dan dasar penamaan kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Rumusan masalah yang dibahas dalam penelitian ini, yakni (i) satuan gramatikal nama kue jajanan pasar dan (ii) dasar penamaan nama kue jajanan pasar. Tujuan penelitian ini adalah mendeskripsikan satuan gramatikal dan dasar penamaan nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Objek penelitian ini berupa nama kue jajanan pasar di Kios Snack Berkah Bu Harjono Pasar Lempuyangan Kota Yogyakarta. Metode pengumpulan data dilakukan dengan menggunakan metode simak (pengamatan atau observasi), yaitu metode yang digunakan dengan cara peneliti melakukan penyimakan penggunaan bahasa (Mahsun, 2005: 242). Selanjutnya digunakan teknik catat dan teknik simak bebas libat cakap. Teknik simak bebas libat cakap adalah peneliti berperan sebagai pengamat penggunaan bahasa oleh informannya (Mahsun, 2005: 92). Serta digunakan pula teknik wawancara. Selanjutnya data yang sudah diklasifikasi dianalisis menggunakan metode agih dengan teknik sisip, bagi unsur langsung (BUL), dan teknik baca markah. -
Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad
Jamie Oliver's new cook book for free! How good is this..... Cook book = £20 Ingredients = £10 Getting sacked for "accidentally" releasing the book to the entire planet before it even hits the shelves = PRICELESS! It seems that someone at Jamie Oliver's publishing company sent a word document version of his 2nd book to one of their mates this morning. Unfortunately for the poor sap who sent the word document, it is now flying around the web at a rate of knots. So print what you like AND please spare a thought for the poor bugger that originally sent it, while enjoying the food you make from the recipes!!! The deal of the day - Jamie Oliver's latest cook book. RRP £20 at most participating book stores. Yours for nothing! Enjoy & Pass it on!! JAMIE OLIVER THE NAKED CHEF 2 WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD ................................... 7 BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON ................................. 8 WOK-COOKED FRAGRANT MUSSELS ......................................................................................................... 9 CRÉME BRÛLÉE - THE WAY I LIKE IT ...................................................................................................... 10 STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE ................................... 11 OLIVER’S TWIST ............................................................................................................................................... 12 CELLOPHANE NOODLE SALAD .................................................................................................................. -
Salads Sailead
Appetizers Greadog Salads Sailead Reuben Spring Rolls Strawberry Feta Salad Top quality tender corned beef, Swiss cheese, and sauerkraut Strawberries, blackberries, walnuts and crumbled feta cheese hand wrapped in a spring roll, deep fried and on Spinach, served with Raspberry Vinaigrette dressing. 10 served with Thousand-island dressing. 10 Blueberry Gorgonzola Salad Three Cheese Dip Blueberries, craisins, pecans, crumbled bleu cheese on Spring A creamy blend of cheddar, pepper jack & white American, mix w/ sweet onion vinaigrette dressing. 10 served w/ house-made boxty chips and shredded parmesan. 9 Field of Greens Salad C o c k l e s & M u s s e l s A bowl of steamed little neck clams and mussels served in Fresh mixed greens, grape tomatoes, cucumbers, red onion, Magners Cider broth with a side of garlic bread. 11 parmesan, croutons with choice of dressing. 9 Irish Poutine Caesar Salad Sidewinder fries, topped with Guinness brown gravy and Wexford’s Irish cheddar cheese. 10 Romaine lettuce, parmesan cheese, croutons with our creamy Caesar dressing. 9 Sausage Rolls Irish Banger sausage wrapped in a puff pastry and baked Spinach Salad (GF) served with a side of warm creamy mustard sauce 9 Spinach, avocado, portabella mushroom, hard-boiled egg, Spinach Dip walnuts, blue cheese crumbles, tomatoes, served with house Spinach, pepper jack cheese, cream cheese, scallions, made warm bacon dressing. 13 tomatoes and jalapenos, served with crostini. 9 F io n n ’s F a m ou s W in g s County Cork Salad Ten jumbo wings doused in our own Guinness barbecue Mixed greens, ham, turkey, hard-boiled egg, cheddar cheese, sauce. -
Who Will Rise to the Challenge?
DAILY RECORD Wednesday, February 26, 2014 SCOTTISH BAKER OF THE YEAR 2014 in association with Get on a roll, use your loaf and help us find the best THE SEARCH is on to The competition will see find Scotland’s best thousands of customers local baker – and we vote for their favourite need your help. bakers across Scotland Voting is now open for with an expert judging this year’s Scottish Baker panel munching their of the Year competition, way through hundreds of launched by couture cake products to whittle the maker Mich Turner, and search down to the it’s up to you who will winning few. walk away with the There are six award crown. categories to choose We’re looking for the from, so don’t waste rising stars of bread any time. baking, the kings and Get voting for your queens of savoury pies, winner and you could the cream of scone win one of six iPad mini’s makers and more as we simply by completing scour the country for the the form on the back very best in the business. page. Who will rise to the challenge? ENTER NOW FOR YOUR CHANCE TO WIN AN iPAD MINI – SEE PAGE 4 Page 2 Daily RecoRD Wednesday, February 26, 2014 Daily RecoRD Wednesday, February 26, 2014 Page 3 Scottish Baker of the Year 2014 The pies have it say Win meant happy customers of the Kandy Bar Bakery SINCE becoming the winners of the Scotch success on Scotch Pie World They flock Pie Championships Champions, staff at for the past five years the Kandy Bar bakery from many – and declared the in North Ayrshire miles away Kandy Bar bakery the have been high-fived best yet. -
The Starters the Mains the Desserts
THE MAINS THE MAD TURK’S FIRIN (OVEN) (NEW) SPICED TAGINE Warm and fragrant this delicious slow cooked chickpea with lamb £10.99 tagine bursts with authentic Turkish flavours. v vegetarian £8.99 Served with vermicelli rice and Turkish yoghurt. THE MAD TURK’S MANGAL (FIRE GRILL) ISKENDER KEBAB First created in 1860 by Iskender Efendi. Lamb Kofte served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £14.99 VEGETARIAN ISKENDER KEBAB v Chargrilled Mediterranean vegetables and Hellim, served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £13.99 SHISH KEBAB Cuts of marinated chicken breast or lamb, chargrilled chicken £12.99 THE STARTERS and served with bulgur or vermicelli rice. lamb £14.99 (NEW) MIDDLE EASTERN CHICKEN WINGS (10) Marinated with middle eastern spices and chargrilled. HOT MEZZE STARTERS Served with a tahini slaw and chunky chips. £11.95 KALAMAR Battered hand cut squid served with a lemon ADANA KOFTESI and mayonnaise dip. £6.99 A speciality from the South region of Turkey. Fiery chillies and spices blended with minced lamb and chargrilled. Served with bulgur or vermicelli rice. £13.99 (NEW) BOREK v Filo pasty filled with Feta cheese and mint served KUZU PIRZOLA (Lamb cutlets) with a beetroot puree and pistachios. £5.99 Chargrilled marinated lamb cutlets served on a bed of smoked aubergine, courgettes, peppers, garlic yoghurt and bulgur or vermicelli rice. A dish SEBZELI KOFTE (Falafel) v first presented to Sultan Selim in the 16th century by the famous Ottoman Ground chickpeas tossed in spices, deep fried. -
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!