DOCSLIB.ORG

Savoury Chef Foods Ltd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Savoury Chef Foods Ltd CASUAL DELIVERY MENU SAVOURYCHEF.COM PH. 604 357 7118 FX. 604 357 7166 Breakfast 2 We encourage you to call or e-mail us with any inquiries you may have. One of our team members will be happy to assist you with any a la carte 2 of your ordering needs. breakfast kits 3 [email protected] Break Kits 5 Please be advised that this menu reflects our CASUAL DELIVERY drop- off menu options. If you are planning for a special event, one of our wedding & event specialist would love to help make your vision for Lunch & Dinner 6 the day come to fruition & introduce you to our innovative special entrée salads 6 event menus. share salads 6 soups 7 sandwiches 7 wraps 9 lunch bowls 9 lunch & dinner kits 10 canapés 15 Platters 16 Desserts & Snacks 18 Beverages 20 Policies 21 1 SAVOURYCHEF.COM PH. 604 357 7118 FX. 604 357 7166 Breakfast A La Carte BREAKFAST BASKET - PASTRY ASSORTED MUFFINS an assortment of muffins, scones, croissants, brioche, raisin swirl, and banana punch loaves. Served with preserves and butter. banana muffins topped with a candied walnut crumble. (Large) $3.25 / per person blueberry cream-Cheese (Small) $2.25 / per person house-made blueberry and cream-cheese muffins. bread pudding BREAKFAST BISCUIT SANDWICH individual bread pudding muffins with brandy, currants and Cheddar Bacon dried apricots housemade potato and cheddar biscuit, cheese frittata, with chive, gluten free muffin ($3.25/each) cheddar & bacon. Zucchini & Tomato (vegetarian) $2.50 / each house-made potato & cheddar biscuit, cheese, tomato and zucchini frittata QUICHE $7.00 / each Breakfast Sundried Tomato, Basil & Feta 5” (vegetarian) house-made pate brisee dough, sundried tomato, basil, & feta quiche BREAKFAST WRAP - SCRAMBLE, POTATO, & HAM (MIN 6) Breakfast Bacon Cheddar & Chive 5” flour tortilla filled with hash browns, ham, scrambled eggs. cheese and house-made pate brisee dough, smoked bacon, cheddar & chive fresh tomato salsa (vegetarian version available) Breakfast Smoked Salmon, Feta 5” $7.00 / each house-made pate brisee dough, smoked salmon, cream cheese & feta CAKES - FRUIT BREAD & COFFEE CAKE $8.00 / each an assortment that changes with the seasons and the whims of our pastry chefs SCONES an assortment of scones Cheese and Chive, Chocolate, Currant, Original $3.25 / each $2.75 / each CEREALS - MIXED WITH YOGURT a variety of boxed healthy cereals, house-made granola, milk and TURNOVER assorted individual yogurts Mushroom & Herb Cream Cheese (Min 6) (vegetarian) savoury breakfast turnover with mushrooms, and herb cream cheese. $5.00 / each Spinach & Feta Cheese (Min 6) (vegetarian) CROISSANT - WITH PRESERVES savoury turnover with spinash and feta cheese. all butter croissants served with fresh house-made preserves and butter Sundried Tomato & Goat Cheese (Min 6) (vegetarian) savoury turnover with sun dried tomato & goats cheese $3.25 / each $3.50 / each FRUIT SKEWER - KEBAB (MIN 6) seasonal fruit skewers $2.50 / mini | $3.50 / regular size 2 SAVOURYCHEF.COM PH. 604 357 7118 FX. 604 357 7166 WHOLE FRUIT VIENNOISERIE BASKET whole Apple, Banana, Orange, or Pear an assortment of butter croissant, chocolate hazelnut croissant. raisin $1.50 / each swirl, emmental twist, fruit danishes, and breakfast brioche (Large) $3.25 / per person YOGURT PARFAIT WITH FRUIT (MIN 4) (Small) $2.25 / per person almond granola, honey yogurt and fresh seasonal fruit salad presented in a glass. $5.50 / each Breakfast Kits Breakfast Biscuits Kit Breakfast Quiche Kit (Vegetarian) $13.50 per serving $12.50 per serving BREAKFAST BISCUIT SANDWICH - CHEDDAR BACON QUICHE - SUNDRIED TOMATO, BASIL, FETA 5” housemade potato and cheddar biscuit, cheese frittata, with chive, rich custard, sundried tomato, basil, and feta quiche cheddar & bacon (vegetarian option available) PLATTER - SEASONAL FRUIT SELECTION PLATTER - SEASONAL FRUIT SELECTION grapes, blackberries, raspberries, blueberries, pineapples, and assorted melons *items may change based on availability grapes, blackberries, raspberries, blueberries, pineapples, and assorted melons *items may change based on availability CHILLED BEVERAGES - BREAKFAST JUICES CHILLED BEVERAGES - BREAKFAST JUICES Breakfast Savoury Turnovers Kit (Vegetarian) Breakfast Hot Wrap Kit $7.50 per serving $13.50 per serving TURNOVER - MUSHROOM & HERB CREAM CHEESE (MIN 6) savoury breakfast turnover with mushrooms, and herb cream cheese BREAKFAST WRAP - SCRAMBLE, POTATO, & HAM (MIN 6) flour tortilla filled with hash browns, ham , scramble eggs, cheese and TURNOVER - SPINACH & FETA CHEESE (MIN 6) fresh tomato salsa (vegetarian option available) savoury turnover with spinash and feta cheese PLATTER - SEASONAL FRUIT SELECTION TURNOVER - SUNDRIED TOMATO & GOAT CHEESE (MIN 6) grapes, blackberries, raspberries, blueberries, pineapples, and savoury turnover with sun dried tomato & goats cheese assorted melons *items may change based on availability PLATTER - SEASONAL FRUIT SELECTION CHILLED BEVERAGES - BREAKFAST JUICES grapes, blackberries, raspberries, blueberries, pineapples, and assorted melons *items may change based on availability CHILLED BEVERAGES - BREAKFAST JUICES 3 SAVOURYCHEF.COM PH. 604 357 7118 FX. 604 357 7166 Continental Breakfast Kit (Large) Viennoiserie Pastry Kit (Large) $7.50 per serving $7.75 per serving BREAKFAST BASKET - PASTRY ASSORTED (LARGE) VIENNOISERIE BASKET (LARGE) an assortment of Muffins, Scones and Croissants. Served with house- an assortment of butter croissant, chocolate hazelnut croissant. raisin made preserves and butter swirl, emmental twist, fruit danishes, and breakfast brioche PLATTER - SEASONAL FRUIT SELECTION PLATTER - SEASONAL FRUIT SELECTION grapes, blackberries, raspberries, blueberries, pineapples, and grapes, blackberries, raspberries, blueberries, pineapples, and assorted melons *items may change based on availability assorted melons *items may change based on availability CHILLED BEVERAGES - BREAKFAST JUICES CHILLED BEVERAGES - BREAKFAST JUICES Continental Breakfast Kit (Small) Viennoiserie Pastry Kit (Small) $6.50 per serving $6.75 per serving BREAKFAST BASKET - PASTRY ASSORTED (SMALL) VIENNOISERIE BASKET (SMALL) muffins, Scones and Croissant Assorted. Served with house made Butter croissant, pain au chocolat, raisin swirl, double chocolate swirls, preserves and butter assorted fruit danishes, almond croissant and apple turnovers PLATTER - SEASONAL FRUIT SELECTION PLATTER - SEASONAL FRUIT SELECTION grapes, blackberries, raspberries, blueberries, pineapples, and grapes, blackberries, raspberries, blueberries, plus pineapples, assorted melons *items may change based on availability assorted melons *items may change based on availability CHILLED BEVERAGES - BREAKFAST JUICES CHILLED BEVERAGES - BREAKFAST JUICES 4 SAVOURYCHEF.COM PH. 604 357 7118 FX. 604 357 7166 Break Out Kits (AM & PM) Break One Kit (Min 15) Break Three Kit (Min 15) $7.00 per serving $6.00 per serving HOMESTYLE COOKIES - ASSORTED VARIETY PLATTER - SEASONAL FRUIT SELECTION mixed homestyle cookies, chocolate earl grey, vegan oatmeal raisin, grapes, blackberries, raspberries, blueberries, plus pineapples, assorted walnut orange, chocolate chip hazelnut melons *items may change based on availability PLATTER - SEASONAL FRUIT SELECTION BISCOTTI (2PCS) grapes, blackberries, raspberries, blueberries, pineapples, and assorted chef biscotti selection, comes in packs of two (2) melons *items may change based on availability DESSERTS ASSORTED - SMALL CHILLED BEVERAGES - BOTTLED WATER tarts and squares such as; rocky road, lemon bars, chewy walnut brownies, caramel nut bars, cake squares, nanaimo bars, raspberry cheesecake bars, date squares, and berry tarts Break Two Kit (Min 15) CHILLED BEVERAGES - BOTTLED WATER $6.00 per serving CAKES - FRUIT BREAD & COFFEE CAKE an assortment of fruit bread, coffee cakes, and loaves - seasonally changing PLATTER - SEASONAL FRUIT SELECTION grapes, blackberries, raspberries, blueberries, pineapples, and assorted melons *items may change based on availability CHILLED BEVERAGES - BOTTLED WATER 5 SAVOURYCHEF.COM PH. 604 357 7118 FX. 604 357 7166 Lunch & Dinner Entrée Salads CAESAR ROASTED YELLOW & RED BEET crisp baby romaine hearts and croutons tossed with a classic roasted golden and red beets, macedonian feta cheese, mixed greens, housemade Caesar dressing, shavings of grana padano cheese, fennel, candied walnuts, with a citrus herb vinaigrette. garlic and lemon $10.00 / entree size | $16.50 / with roasted chicken breast $11.00 / entree size | $16.00 / with roasted chicken breast SEASONAL GREEN CHICKPEA & QUINOA ‘TABBOULEH’ mixed greens, cucumber, red-peppers, baby radish, pumpkin seeds, chickpea, quinoa, kale, parsley, tomato and red onion with a citrus yellow onion, dried cranberries, with a herb vinaigrette. vinaigrette $10.00 / entree size | $16.00 / with roasted chicken breast $10.00 / entree size | $16.00 / with roasted chicken breast Share Salads ASIAN SLAW ORZO & VEGETABLE red and green cabbage, carrot, radish, cucumber, edamame, green onion orzo pasta, diced vegetables, red wine and oregano vinaigrette and sesame seeds with a miso sesame dressing $5.25 / per person $4.25 / per person RED NUGGET POTATO & GREEN BEAN BLACK BEAN & CORN red nugget potatoes with french green beans and julienned peppers, a mixture of crunchy vegetables, black bean, corn, and a spicy mexican grainy dijon dressing vinaigrette $4.50 / per person $4.50 / per person ROASTED YELLOW & RED BEET (MIN 6) CAESAR (MIN 6) roasted golden and red beets, macedonian feta cheese, mixed greens, crisp baby romaine hearts and croutons tossed with a classic house-
Load more

Recommended publications
  • The Red Bank Sweet Selection Dessert Wine Savoury
    THE RED BANK SWEET SELECTION Drumshanbo Gunpowder Gin and Vanilla Crème Brûlée 7.5 Rosemary Shortbread, Orange Sorbet Chocolate Calypso 8.5 Chocolate Shortcrust, Coffee Mousse, Kahlua Caramel, Hazelnut and Praline Ice-Cream Sweet and Sour Lemon Tart 7 Passion Fruit and Mango Gel, Pineapple Crisp, Citrus Sorbet Vanilla Panna Cotta 7.5 Elderflower Tuile, White Chocolate and Raspberry Crunch Michelle’s Seasonal Fruit Crumble 6.5 Vanilla Bean and Cinnamon Custard, Vanilla Ice-Cream Ice-Cream Selection 6.5 Chefs Trio of Ice-Cream, Crème de Cassis Marinated Berries Selection of Irish Artisan Cheeses 11 Dozio’s Ella, Dozio’s Barra Rua, Cashel Blue, Fruit Chutney, Crackers DESSERT WINE Muscat Rouge, NV Chambers Rosewood, Rutherglen, Victoria, Austrailia 9.5 The Rutherglen Muscat is typically tawny red in colour with aromas of rose petals, raisins and dried fruit. These characters carry through to the palate, balanced with fresh acidity. The wine is unctuous and rich, yet zesty and balanced. SAVOURY COCKTAILS The Bank Espresso Martini 10 Sausage Tree Vodka, Chocolate Infused Baileys, Kahlua, Warbler and Wren Espresso Kir Royale 9 Prosecco, Crème de Cassis COFFEE WITH A KICK 7 Irish, French, Baileys or Calypso COFFEE 3 Americano, Espresso, Double Espresso, Espresso Con Panna, Macchiato, Espresso Macchiato, Cappuccino, Latté, Mocha TEA 3 Camomile, Peppermint, Green, Earl Grey, Rooibos ALLERGEN INFORMATION If you are intolerant or allergic to any of the 14 legislative food allergens you must inform your server, who will provide further information and details of the allergens used in the preparation of dishes on this menu. DESSERT MENU Michelle McGowan - Head Chef +353 (0) 71 96 71392 St.
    [Show full text]
  • INTRODUCTION COFFEE BREAKS BUFFETS 3 COURSE MENUS GALA DINNER PARANGA RECEPTION THEMED TABLES BEVERAGES Intercontinental Malta St
    MENUS INTRODUCTION COFFEE BREAKS BUFFETS 3 COURSE MENUS GALA DINNER PARANGA RECEPTION THEMED TABLES BEVERAGES InterContinental Malta St. George’s Bay St. Julian’s STJ 3310 Malta Go to www.intercontinental.com/meetings or click here to contact us MENUS INTRODUCTION KEY Whatever the scale or theme of your meeting, we use our considerable Local Origins culinary know-how to create authentic, unpretentious lunches, coffee breaks Signature dishes and provincial recipes that are inspired by the and dinners. destination, including dishes that showcase some of the finest seasonal ingredients of the area. Our Local Origins dishes, for instance, offer signature and provincial recipes that are inspired by the destination, including dishes that showcase some of the World Kitchen finest seasonal ingredients of the area. Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how. Whereas our World Kitchen recipes leverage our global know-how by drawing on the experience of our chefs to offer a collection of authentically prepared Light classic and contemporary dishes from around the world. Vegetarian For all of our menus, we source ingredients locally where possible, with the emphasis on fresh and natural produce. Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. INTRODUCTION COFFEE BREAKS BUFFETS 3 COURSE MENUS GALA DINNER PARANGA RECEPTION THEMED TABLES BEVERAGES MENUS WINTER Regular and decaffeinated coffee Classic range of teas from The London Tea Company® : English Breakfast, Early Grey, Green Tea, decaffeinated breakfast, vanilla chai Hot chocolate Chestnuts in orange chocolate sauce Warm apple crumble Mini Cornish pastries Mineral water €€€€ 15.00 per person (incl.
    [Show full text]
  • Dessert, Cheese and Digestif Menu
    Dessert, Cheese and Digestif Menu “a meal is not the occasion it ought to be without concluding with a Dessert and Digestif” Now for the Grand Finale! Complete your meal Can We Recommend Our Cheese Selection Before Dessert? with a choice of Loxleys Digestifs… (Savoury Before Sweet) Digestifs Cheese Selection A full selection of spirits is also available from the bar Please choose from our carefully chosen Artisan French & British cheeses Served with Jelly, Wheat Biscuits Whisky, Scotch & Blended 25ml 3 Cheeses - £9.00 5 Cheeses - £14.00 8 Cheeses - £18.00 Jamesons £3.80 Cheese is enjoyed at its best when accompanied by a 50ml glass of Famous Grouse £3.70 Taylor Vintage Port £4.70 Dalwhinnie 15 year old £5.25 Teeling Single Malt £5.25 Desserts Costwolds Single Malt £5.25 70% Dark Chocolate Fondant Laphroaig 10 year old £5.50 Cherry, Almond, Cocoa Nib Tuile, Praline Ice Cream £8.95 (Please allow 15 minutes) Cognacs, Armagnac & Calvados 25ml Glazed Citrus Tart Baron de Sigognac Armagnac VSOP £4.50 Toasted Italian Meringue, Lemon, White Chocolate Ice Cream £7.95 Berneroy AOC Calvados Fine £4.20 Maxime Trijol Grande Champ VSOP £6.50 Buttermilk Pannacotta Banana & Date Puree, Pecan Granola, Honeycomb £7.95 Maime Trijol Classic XO £10.50 White Chocolate & Tonka Bean Crème Brulee Liqueurs 25ml Hazelnut Shortbread, Baileys Ice Cream £7.95 Frangelico (Hazelnut Liqueur) £3.70 Honey & Pine Nut Semifreddo Limoncello £3.70 Crisp Meringues, Sugar Tuile, Orange Curd, Blood Orange Sorbet £7.95 Saliza Amaretto £3.70 A Selection of Ice Creams or Sorbets,
    [Show full text]
  • HELLO, WORLD! the GCI NEWSLETTER Issue 3
    HELLO, WORLD! THE GCI NEWSLETTER Issue 3 33 Hello, World! The GCI Newsletter PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE MARCH 2015 March Global Influences in Foodservice 2015 Global Culinary Scene Flying Robot Waiters: Singapore trend by The Global Culinary Initiative Committee watchers are fascinated by flying robot waiters invading the restaurant airspace spices) are a top trend, according to What global trends are hot this year? Which in 2015. McCormick Flavor Forecast 2015. themes and topics would make sensational Big Flavors: Multicultural foods will Authentic Ethnic Goes Quick: Quick Global Culinary Initiative programs? The GCI service restaurants are increasingly provide flavor inspiration–Middle committee scoured the Web to find the most keeping the authenticity of dishes Eastern (sumac, ras el hanout and exciting global influences for 2015. intact, according to QSR. No need to harissa) and Korean (barbecues, kimchi modify flavors for the American public. Spices & Seasonings and condiments) are among the trends, Ethnic-Inspired Breakfasts: Breakfast Pucker Up: Whether it’s pickling or reports The Daily Telegraph (Sydney). items from around the world are one of fermenting, kimchi or sauerkraut, the Top 20 Food Trends forecasted by tamarind or chamoy, the mouth- Countries & Cuisines the National Restaurant Association. puckering taste of sour will be trendier Advanced Asian: The Sterling-Rice Halal: Some entrepreneurs are betting than umami, says Entrepreneur. Group forecasts deeper explorations of on halal restaurants (food certified halal, The Next Sriracha: Is it harissa, as Time global cuisines and cooking methods. an Islamic dietary standard, meaning magazine predicts? Or bang bang as Look for Advanced Asian–with moves to permissible) as one of its ten emerging Yahoo Food forecasts? Or will it be Northern (Issan) Thai cuisine, Japanese food trends, says Forbes.
    [Show full text]
  • Download Tour Details
    Tour Name Vienna Food, Coffee and Market Tour Tour City Vienna Tour Snapshot Get a thorough introduction to Vienna’s dynamic food and drink scene with a local showing you the best places to stop for sweet and savoury delights. Take astroll through the Grätzls (neighbourhood) and discover our favourite, only locals know, markets and get an insight into traditional Viennese coffee culture in some of your guide’s most treasured coffee spots, discovering historic gems and locals only hot spots along the way. Highlights Browse one of Europe’s most famous markets before heading to one of our favourite off-the-beaten track Viennese markets Learn the locals’ secret to gemutlischkeit and why Vienna is places so high in the ‘Liveable City’ rankings Step away from Vienna’s tourist packed famous coffee shops and discover where the locals go for the best coffee in the city Graze on a number of sweet and savoury delights, handpicked by your guide from street stalls, markets and trendy cafes we pass along the way Inclusions: Local English-speaking guide, breakfast including one warm beverage, 2-3 Pastries, 2 savoury dishes, 1-2 cold or warm beverages, introduction to Viennese cafe life, some small food samples Exclusions: Tickets for the Metro, additional food and drinks, souvenirs and personal shopping, tips/gratuities for your guide. Schedule details Duration:4-4.5 hours Meeting point: Stephansplatz, 1010 Wien, St. Stephen’s Cathedral, in front of the main cathedral entrance View on Google Maps. Find the exact meeting point with what3words: ///styled.sleep.proceeds Starting time: 9.30 AM Ending point: Stephansplatz, 1010 Wien, St.
    [Show full text]
  • Welcome to the Family! Savoury Chef Foods Wants to Help Make Your Wedding Perfect and Memorable
    Wedding Checklist Welcome to the family! Savoury Chef Foods wants to help make your wedding perfect and memorable. With that said, we like to cover all bases before the event. We understand that some events may not warrant the use of a full time planner, while others require them. It is very important for your event that the basics on the following list are covered. In addition, to ensure the success of your event, we have compiled a list of Event Planning Resources, Timelines, and Seating Chart Generators, at your disposal. Example Timeline / Blank Timeline Sheets - Download a PDF Template Example, and Blank Sheet - Download an Excel Template Example and Blank Timeline Perfect Table Plan Software - Well Worth It! - 30.00 Please don’t underestimate how time consuming this task can be. We require seating charts, guest lists, and diagrams for our service, and this program does it all. If your event is a plated dinner you must retrieve RSVP from all of your guests with what they wish to eat, this program will manage all of the decisions and keep track of it! Perfect Table Plan - http://www.perfecttableplan.com/ Example Alcohol Calculator If you are brave enough to provide your own alcohol for our staff to serve, please note you must obtain your own ‘SOL’ - Special Occasion License. Remember, Savoury Chef Foods holds a valid caterers liquor license, we can sell, transport, and return all alcohol for your event under our license. - Handy Alcohol Calculator Here Cont..... TO DO - ASAP • Select and book Officiant/Priest/Minister/Rabbi • (Hire)
    [Show full text]
  • BAKING, ROASTING and COOKING with the Miele Oven
    BAKING, ROASTING AND COOKING BAKING, ROASTING AND COOKING with the Miele oven BAKING, ROASTING AND COOKING with the Miele oven ore and more cooks are discover- Ming just how versatile the Miele oven is. Whether baking, roasting, cook- ing or grilling, you will soon see how many ways your oven can be used. Not only is it ideal for well-loved classics such as pizza, cakes, souffles and gra- tins, but roasts, bread and desserts are cooked to perfection too. Features which professional cooks have long taken for granted are now increasingly available to the keen amateur, for whose creativi- ty the sky is now the limit. Be enthused by more than 140 exclusively developed recipes which have their inspiration in with the Miele oven cuisines from all over the globe. Be it a savoury apple tart with liver, roast veal with a prawn crust or a Creole mango gateau – it has never been so easy to achieve perfect results in the kitchen. M-Nr.: 7 143 490 GT M.-Nr.: 7 253 800 Oe Edition 2 BÖ 4052 (Mohn) - 12/08 © Pubished by Verlag Zabert Sandmann Munich 2nd Edition 2008 Graphics Georg Feigl Food photography Susie Eising (see PHOTOGRAPHY at end of INDEX for reference to other photography) Recipes Michael Koch Editiorial Edelgard Prinz-Korte, Martin Kintrup, Alexandra Schlinz, Eva-Maria Hege Production Karin Mayer, Peter Karg-Cordes Lithography MM Intec GmbH, Miesbach Printer Mohn media Mohndruck GmbH, Gütersloh English Translation Dept. and Training Kitchen, Miele UK This book is the result of a joint project between the publisher, Verlag Zabert Sandmann (www.zsverlag.de) and the Miele Company (www.miele.de).
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Savoury Enter- Taters
    SAVOURY ENTER- TATERS Appetizers, Chef's Selections, Side Dishes Flavourings, Kosher, Salt For more delicious recipes, visit www.windsorsalt.com Difficulty Level: Prep Time: 60 minutes Cook Time: 40 minutes Ingredients Preparation 2 cups Windsor® Coarse Kosher 1. Preheat oven to 350° F (180° C). Salt (for roasting) 2. Spread 2 cups (500 mL) Windsor® Coarse Kosher Salt on rimmed baking 24 baby potatoes sheet; set aside. (approx. 2 lb / 900 g) 1 tbsp vegetable oil 3. Scrub potatoes; dry thoroughly. 1 tsp Windsor® Coarse Kosher Salt 4. Place in bowl together with oil, 1 tsp (5 mL) Windsor® Coarse Kosher Salt, and freshly ground Windsor® Black Peppercorns; toss to coat. 1 tsp Windsor® Black Peppercorns (freshly ground) 5. Place potatoes in a single layer on top of the Windsor® Coarse Kosher Salt. Herbed Cheese Filling 3/4 cup cream cheese spread 6. Roast 40 minutes, or until tender when pierced. 1 tsp fresh dill (chopped) 7. Cool, then rub off excess salt; discard salt. 1/2 tsp garlic (minced) 1/2 tsp lemon zest (finely grated) 8. Cut each potato in half lengthwise. 1/8 tsp Windsor® Black Peppercorns 9. Using a melon baller or small spoon, scoop out part of the inside leaving bottom intact. (Use potato insides for another use, or discard.) (freshly ground) 50 g smoked salmon 10. While potatoes are roasting, prepare fillings. (thinly sliced, or lox) fresh dill (for garnish) Herbed Cheese Filling Blue Cheese Filling 1. Combine cream cheese, dillweed, garlic, zest, and freshly ground Windsor® 1/2 cup mild blue cheese Black Peppercorns.
    [Show full text]
  • Baking with the Selfcookingcenter
    Baking with the Freshly baked products – crafted like your local baker. The only intelligent cooking system in the world that can also bake since it senses, recognizes, thinks ahead, learns from you, and even communicates with you to achieve your desired baking result. 2 | SelfCookingCenter® 5 Senses Baking like a professional. Always fresh. Superior results. Whether sweet or savoury baked goods, small or large, With the SelfCookingCenter® 5 Senses, you can prepare fresh or frozen, raw or semi-baked products, your almost all baked goods from around the world. SelfCookingCenter® 5 Senses is equipped with all of the main functions, so that your baked goods will look Your new baking assistant will even consider local and taste like they have just come from the bakery. cooking preferences. Whether you want to bake a golden or chocolate brown succulent cheesecake Everyone can be a baking professional or a creamy New York cheesecake, you are in control ® now. and your SelfCookingCenter 5 Senses will help you. All you have to do is set your desired baking result. Your baking assistant with professional According to which dough you are preparing and technology built-in: whether you want light or dark browning, the SelfCookingCenter® 5 Senses will precisely adjust > Precise amount of steam injection, variable steaming the humidity, temperature, air speed, and baking quantities, and proofing times adjusted to the product time to your specifications. requirements. > Humidity regulation and dynamic air mixing down to the percent for uniform results on every single rack. > Perfect baking with core temperature probes that intelligently adjust to the baking process in accordance with different shapes and sizes.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]