DOCSLIB.ORG

Individual Cakes & Desserts

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Individual Cakes & Desserts All reasonable care has been taken to ensure that photographs represent the finished product. Variations in appearance may occur in finished goods. Modifications to decoration and product finishing may be introduced without notification. Content is correct at timeof publication however no warranty is given to the accuracy of this content. CADBURY, CHERRY RIPE, OREO AND FLAKE ARE TRADE MARKS OF MONDELĒZ INTERNATIONAL GROUP USED UNDER LICENCE. our story Priestley’s Gourmet Delights started just 23 years ago in a 75 square metre bakery in the Brisbane suburb of Milton and today operates out of a 4600 sqm purpose built facility in Morningside with over 200 staff. Priestley’s has grown on a relentless focus for baking the best possible cakes and desserts for the food service market. Family owned and operated, we combine a passion for quality products with world class manufacturing practices. At Priestley’s, our recipes have been developed to perfect the art of producing frozen cakes and desserts for nationwide distribution. We create the most comprehensive range of delicious desserts for all of Australia to enjoy, including our much loved gluten free products. HACCP and FSSC22000 certification is testimony to the quality of our operations. Our dedicated team continue to develop the most delicious, visually appealing, reliable products with exceptional value for our foodservice customers. We supply our products across Australia via the national foodservice distributor network and internationally through our logistics partners. Our experienced sales and customer service team are devoted to supporting the markets and customers we serve. © Priestley’s Gourmet Delights gateaux pre-portioned into 16 serves CODE 1-208 | 2.27kg nero mud cake A majestic, rich, dense mud cake, covered with ganache and topped with dark chocolate glaze that drips down the sides, finished with hand piped ganache and hand crafted dark chocolate shards. CODE 1-298 | 2.54kg CODE 1-265 | 2.62kg CODE 1-294 | 1.95kg caramel sin tuxedo mississippi mud Delicate chocolate cake filled with decadent A moist chocolate cake with cream cheese and A delicious chocolate mud cake, decorated with caramel, topped with sinful caramel ganache white chocolate filling, covered with ganache and triangular chocolate shards and dusted with cocoa. whipped with cream cheese, chocolate dollops, finished with white chocolate. caramel drizzle and butterscotch sprinkle. gateaux - 1 - CODE 1-297 | 2.57kg banana & caramel gateau A moist banana and caramel cake with caramel cream cheese blitzed with banana and butterscotch pieces. CODE 1-862 | 2.22kg CODE 1-238 | 2.65kg red velvet cake hummingbird cake A simply stunning layered cake of red velvet and vanilla flavoured, white chocolate Tropical flavours of banana and pineapple, spiced with a touch of cream cheese with a semi naked “crumb coat” on the sides and topped with red cinnamon and piped with cream cheese icing sprinkled with pistachios, velvet crumbs. banana chips and coconut. CODE 1-213 | 2.37kg café supreme carrot cake A succulent cake with walnuts, carrots, golden syrup and spice, finished with cream cheese icing topped with walnuts. - 2 - gateaux GF GF DF GF CODE 1-248 | 2.17kg CODE 1-258 | 1.92kg CODE 1-861 | 2.59kg jaffa cake orange & almond cake celestial mud cake Deliciously fruity and fresh orange flavours in A moist, gluten free cake made from orange puree and A heavenly gluten free mud cake with a layer of a mouth-watering gluten free mud cake with almond meal, covered in almond pieces, dusted with dark chocolate ganache. creamy orange flavoured filling, coated in orange icing sugar. flavoured ganache. gateaux pre-portioned into 14 serves CODE 12047185 | 2kg pumpkin & ginger cake This delightfully zingy cake is topped with cream cheese icing, candied ginger, sunflower and pumpkin seeds, creating a truly wonderful flavour. CODE 12104698 | 1.9kg CODE 1-860 | 1.59kg tiramisu gateau black forest gateau A taste of Italy with layers of coffee-flavoured sponge and creamy coffee A classic black forest with layers of chocolate sponge, rum syrup, cream and filling on a chocolate base, finished with a light layer of chocolate. cherries topped with flakes of chocolate. gateaux - 3 - whole cakes supplied whole Serving Suggestion CODE 3-233 | 1.59kg CODE 1-014 | 2.16kg CODE 3-236 | 1.84kg mousse n mud cake birthday cake white choc & raspberry A chocoholic’s delight of mud cake and rich Celebrate with style. A delicious chocolate cake covered cheesecake chocolate mousse covered in dark chocolate. in rich dark chocolate ganache, decorated with white and Plump raspberries folded into rich white chocolate dark chocolate flakes. cheesecake finished with a raspberry coulis swirl. CODE 1-684 | 2kg CODE 1-680 | 2kg new york cheesecake rich mud cake A traditionally prepared creamy baked New York cheesecake on a biscuit A rich moist mud cake covered with chocolate ganache. The perfect base to crumb base. create an indulgent masterpiece. logs supplied whole CODE 1-959 | 1.2kg CODE 1-958 | 900g chocolate mud log tiramisu log Rich dark chocolate mud cake base with a creamy chocolate filling, topped Three layers of moist sponge infused with coffee flavour, layered with with ganache and covered with fine flakes of dark and white chocolate. creamy tiramisu filling and finished with a dusting of cocoa. - 4 - whole cakes | logs cheesecakes pre-portioned into 16 serves CODE 1-281 | 2.16kg lime swirl Taste tempting creamy cheesecake with a fresh burst of tangy lime. CODE 1-272 | 2.48kg CODE 1-239 | 2.4kg caramel swirl cookies & cream A delicious caramel cheesecake on a chocolate biscuit base topped with Cookie loaded cheesecake on a chocolate biscuit base, topped with white white ganache and a rich caramel swirl. chocolate ganache and crumbled cookies CODE 1-293 | 2.18kg CODE 1-270 | 2.3kg chunky choc cappuccino A brownie base, with rich chocolate cheesecake laced with white and Coffee infused cheesecake on a chocolate biscuit base finished with dark choc chips, topped with dark and white ganache, finished with dark a light dusting of cocoa, white chocolate rosettes and striped chocolate flakes. chocolate decorations. cheesecakes - 5 - CODE 1-290 | 2.49kg passionfruit A classic combination of smooth and creamy cheesecake glazed with tropical passionfruit. GF CODE 1-330 | 2.37kg CODE 1-300 | 2.18kg CADBURY® CHERRY RIPE® mango & macadamia Savour the rich CHERRY RIPE® flavours of cherries and coconut in a creamy Twin layers of vanilla bean cheesecake and macadamia laced mango cold-set cheesecake covered in CADBURY® dark chocolate ganache on a cheesecake sitting on a gluten free chocolate crumb base topped with dark chocolate biscuit crumb base. macadamia nuts and dark chocolate ganache. CODE 12180425 | 2.2kg CODE 12152561 | 2.2kg french vanilla raspberry A smooth vanilla cheesecake decorated with fresh cream squiggles, A smooth blend of raspberries combined with creamy cheesecake, this chocolate straws and a light dusting of nutmeg. divine creation is finished with a glaze of crushed raspberries. - 6 - cheesecakes baked cheesecakes pre-portioned into 16 serves CODE 1-286 | 2.44kg raspberry new york A traditionally prepared creamy New York cheesecake, topped with delicious raspberry compote, white choc curls and ganache peaks. GF CODE 1-295 | 2.19kg CODE 1-805 | 1.8kg CODE 1-291 | 2kg blueberry brulee baked lemon lime platinum Our famous New York cheesecake with a generous Baked lemon cheesecake bursting with a lime fruit A traditionally prepared creamy New York swirl of blueberries and a brulee finish. filling topped with shredded coconut, sitting on a cheesecake on a delicious biscuit crumb base. gluten free biscuit base. cheesecakes - 7 - individual cheesecakes pack of 8 serves GF CODE 1-334 | 120g CODE 1-276 | 100g OREO® peach & passionfruit Cold set cheesecake with OREO® cookie pieces on a dark chocolate biscuit Tropical blend of peach and passionfruit swirled through our smooth and base, topped with a real OREO® cookie sitting on a creamy vanilla swirl. creamy baked cheesecake. CODE 1-280 | 100g CODE 1-271 | 100g blueberry raspberry A generous swirl of blueberry through our smooth and creamy baked A generous swirl of raspberry through our smooth and creamy baked cheesecake on a biscuit crumb base. Serving Suggestion: Add fresh berries. cheesecake on a biscuit crumb base. Serving Suggestion: Add fresh berries. GF GF NO ARTIFICIAL SWEETENERS, FLAVOURS OR COLOURS CODE 1-651 | 105g CODE 1-655 | 105g blueberry cheesecake raspberry cheesecake Creamy baked gluten free cheesecake with a delicious crushed real Creamy baked gluten free cheesecake with a delicious crushed real fruit blueberry top. No artificial sweeteners, flavours or colours. fruit raspberry top. No artificial sweeteners, flavours or colours. Serving Suggestion: Add fresh berries. Serving Suggestion: Add fresh berries. - 8 - individuals portion as you please® pack of 90 serves supplied in bars Supplied in Bars CODE 12314013 | 29g CODE 12254678 | 30g cheesecake mix variety mix A selection of three delicious cheesecake flavours to tantalise all the taste A selection of three flavours in this delicious mousse dessert on a sweet buds. Contains tangy Passionfruit, sweet Mixed Berry and classic Vanilla Bean pastry base. Contains White Chocolate & Raspberry, Lemon & Lime with Chocolate. and Tiramisu. CODE 12313960 | 18.5g CODE 12227936 | 32g lamington mix mango & coconut Exquisite sponge cake coated in either chocolate or raspberry flavoured A sweet pastry base topped with coconut mousse and mango macadamia ganache covered in lightly toasted coconut packed together in a mixed box. cheesecake with a mango filling. Adorned with a white chocolate drizzle. GF DF GF DF GF DF CODE 1-231 | 8 SERVES | 120g CODE 1-257 | 8 SERVES | 120g CODE 1-232 | 8 SERVES | 92g pear & walnut cake apple & rhubarb cake orange & almond cake A centre of juicy pears, topped with walnuts, sitting Seasonal apples and rhubarb, sitting on a moist orange A blend of orange and almond meal, topped with on a moist orange and almond base.
Load more

Recommended publications
  • Sienna Desserts Price List and Order Form Company Name
    Sienna Desserts Price List and Order Form Company Name: __________________________________________________ 4/46 Bay Road Address: _________________________________________________________ Taren Point NSW 2229 Contact Name: ___________________________________________________ P: (02) 9037 0345 F: (02) 9538 2723 Contact Number: _________________________________________________ M: 0413 732 244 E: [email protected] W: www.siennadesserts.com.au Price Effective as of the 14th of Nov 2016 Individual Premium Desserts Order Med Order Lge Flourless Individual Premium Desserts Order Med Order Lge Slices- Café Style Order Order by box- 6pc in a box Qty box Qty box Order by box- 6pc in a box Qty box Qty box Order by box- 12pc in a box Qty Box Apple Crumble Flourless Passionfruit & Coconut Slice(gf)-Med 10pc in a box Brownie Slice Baked New York Flourless Chocolate(gf) Caramel Slice Black Forest Flourless Orange Lime Pistachio Cake(gf & df) Hedgehog Slice Cappuccino Cheesecake Chilled Flourless Pistachio & Raspberry Cake(gf) N/A Lemon & Ginger Slice Carrot Cake **NEW Flourless Hazelnut & Pear Cake(gf) N/A Muesli Slice Chocolate Framboise-Medium 10pc/Box**NEW Flourless Almond & Blueberry Cake(gf) N/A Peanut Butter Slice Chocolate Rose Flourless Apple & Cinnamon Cake(gf) N/A Rocky Road Slice Cookies & Cream Cheesecake Chilled Flourless Almond & Apricot Cake(gf) N/A Brownie Cookies (Shaped like a big Macaron) Order Duo of Baileys Mousse Flourless Chocolate & Hazelnut Cake(gf) N/A Order by box- 6pc in a box Qty Box Green Tea Cheesecake N/A Flourless
    [Show full text]
  • Since March 27, 1977 Grand Rivers,Kentucky
    Since March 27, 1977 That Special Place Wher e Friends Bring Friends Grand Rivers,Kentucky Soups & Salads Specialty salads, excluding Spinach & House Salads, served with homemade flower pot bread Chicken Salad Chef Salad Fresh salad greens with tomatoes, Fresh salad greens with lots of fresh cucumbers, black olives, eggs, and vegetables, piled high and topped crumbled centercut applewood with slices of Black Forest ham, smoked bacon. Topped with tender Grilled Chicken Spinach Salad mesquite smoked turkey, swiss and strips of charbroiled or fried chicken Chicken charbroiled with a spicy citrus plum glaze cheddar cheeses, eggs, tomatoes, rolled in our special flour and served on a beautiful bed of fresh spinach with crumbled centercut applewood seasonings and cheeses, diced green strawberries, toasted almonds, craisins, and smoked bacon and homemade onions, freshly made croutons and mandarin oranges. Our hot bacon dressing is the croutons complete this wonderful choice of dressing. perfect accompaniment. salad. Comes with choice of dressing. House Salad Spinach Salad A generous tossed Fresh spinach leaves with green garden delight carrots and diced green with lots of fresh onions, topped with toasted vegetables, diced eggs almonds and mandarin sprinkled with cheeses oranges. Great w/our hot and croutons. bacon dressing. Mom’s House Dressing: Ranch, Thousand Island, Italian, French, Poppy Soup Cup or Bowl Seed, Kentucky Curry, Blue Cheese, Honey Mustard, Hot bacon & Raspberry Vinaigrette. Patti’s Browns Served with homemade Flower Pot Bread Kentucky Hot Brown Patti Brown Sea Brown An open-faced sandwich made with our An open-faced sandwich made with our An open face sandwich with our seafood toasted homemade bread, layered with toasted homemade bread, topped with a salad heaped on a toasted English black forest ham, mesquite smoked half pound charbroiled hamburger patty muffin.
    [Show full text]
  • {Download PDF} Pie Ebook Free Download
    PIE PDF, EPUB, EBOOK Sarah Weeks | 183 pages | 30 Apr 2013 | Scholastic Paperbacks | 9780545270120 | English | New York, United States Pie PDF Book This ingredient shopping module is created and maintained by a third party, and imported onto this page. Please note, this pie uses raw eggs which should not be consumed by children, pregnant women, or the elderly. The indented rim makes it easy to remove it from a hot oven, or to gently fold over the dough to create a scalloped edge. Now you can use part of one of the other recipes to make the strawberry mixture that tops the pie. You won't need fresh strawberries to make this dessert. Enter your email address and we will send your password. Chocolate fans will love it! By R Johnson. One of the most important, universal tips for making pie crust is to use cold ingredients. As far as food-friendly festivities go, Thanksgiving is king. Our favorite? In this recipe, we focused on the things that matter: the deep flavor of toasted pecans, a caramely custard, and the flakiest, most buttery crust ever. Check out this pretty ceramic baker that can be an all-purpose oven-to-table server. This is so easy and absolutely delicious! Our… More. Double Chocolate Pie Rating: Unrated. Best Daily Planners and Organizers. Easy and delicious! Product Reviews. At 5 inches in diameter, they're perfect for small pies, personal cakes, and just about any other dessert you can dream of. Sweet potato and praline pie Prep Time. She also provides a video and step-by-step photos to help you at each stage of the crust-making process.
    [Show full text]
  • Brochure (PDF)
    Based in the heart of West Yorkshire, we are We provide a consistent and dependable an independent, family run business who service supported by a team of talented and started life in 1985 in the renowned Salts Mill. committed bakers, a knowledgeable and friendly office team and a dedicated team of We specialise in baking a range of high quality delivery drivers. All of them are committed to handmade desserts, which we supply to the providing you with the best possible service. food service industry. So if you want to take the pressure off your We hold the SALSA food safety management kitchen, choose from a range of over 130 accreditation, and continue to be recognised tried and tested products and put award by our industry peers. Our latest award winning desserts on your menu, then we have singled us out as the Northern Craft Bakery of something for you. the year in the 2018 Baking Industry Awards. And excitingly, we have plans in place We work with a great sense of purpose; to extend our production and storage our mission statement is simply to exceed capabilities. Watch this space for news of expectations for both our customers and exciting new additions to the range. our team. Just think of us as your pastry chef at the We deliver direct throughout the north of end of the phone. England in our fleet of temperature controlled vehicles, and work with trusted logistics Just Desserts companies for deliveries further afield. Tempting Taste Buds since 1985 2 As well as receiving the 2018 Baking Industry Award for best Northern Craft Bakery,
    [Show full text]
  • Whitsunday Foodservice - Wholesale Price List
    WHITSUNDAY FOODSERVICE - WHOLESALE PRICE LIST TABLE OF CONTENTS ****M CreatedCONTENTS by SA update 5 ****O OTHER CHARGES 5 ANTI Antipasto 5 ASIAN Asian Ingredients 6 ASIAS Asian Sauces 8 BAIT Bait 9 BAKER Bakery 9 BAKRD Bakery Dry 10 BEV Beverage 12 BEVCA Beverage Carbonated 12 BISC Biscuits 13 BISCS Biscuits Savoury 14 BISFR Biscuits RTB Frozen 14 BRFRE Bread 15 BRFRO Breads Frozen 16 BRFRS Breads Frz Specialty 17 BRFRT Bread Frzn Tortillas 17 BUTTE Butter Margarine 17 CAKES Cakes 17 CAKFI Cakes Fresh - Indv 17 CAKFW Cakes Fresh - Whole 18 CAKMU Cakes - Muffins Frz 18 CAKPC Cakes - Portions Frz 18 CAKSC Cakes - Cookies Frz 19 CAKTR Cakes - Trays Frz 19 CAKWH Cakes - Whole Frz 19 CANFR Canned Fruit 20 CANTO Canned Tomatoes 21 CER Cereal - Foodservice 21 CERPC Cereal - Portions 21 CHBLU Cheese Blue 22 CHCRE Cream Cheese 22 CHEWR Cheese Washed Rind 22 CHFOO Cheddar Foodservice 22 CHFRE Cheese 22 CHMOZ Mozzarella/Pizza Ch 23 CHPAR Cheese Parmesan 23 CHPOR Cheese Portion 23 CHSPE Cheddar Specialty 23 CHSWI Swiss Cheese 23 CHWMO Cheese White Mould 24 CHZIP Chips 24 CINGR Canned Ingredients 24 CIVEG Canned Ingred Vege 25 CKRTC Chickn Heat & Serve 25 CLEAN Cleaning Products 26 COFCO Coffee/Cocktail Syrp 26 COFFE Coffee Miscellaneous 27 COFFL Coffee Lavazza 27 COFFV Coffee Vittoria 28 CONDI Condiments 28 CONF Confectionary Bars 29 CONFM Confectionary Misc 29 CONV Potato Chips & Nuts 30 COOKC Cooking Chocolate 30 CRCHE Cream Cheese 31 CREAM Cream 31 CUSTD Custard 31 DIPS Dips 31 EGGS Eggs 32 FF/FR Finger Food Frozen 32 FFCHI Frozen Chicken 33
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]
  • Black Forest Gateau Carrot Cake (GF)* Chocolate Mud Cake
    Spoon: Shelf Labels – Whole Cakes Black Forest Gateau Carrot Cake (GF)* 1870 KJ 2880 KJ A luscious marello sour cherry kirsh mousse Lightly spiced w sultanas, cream cheese finished with traditional mousse & chocolate frosting and a trip of dried fruits shavings *Please note all products may contain traces of nuts & gluten $ $ Chocolate Mud Cake Cointreau Orange & Almond 2450 KJ (GF)* 2170 KJ A dense, rich & amazingly delightful cake A divine cake that is dense but moist, using made with whole oranges & almond meal rich couverture chocolate *Please note all products may contain traces of nuts & gluten $ $ Cookies & Cream Tiramisu 2320KJ 1790 KJ A rich white chocolate mousse cream with The Italian dessert made with mascarpone, snashed Oreas will certainly attract a lot of coffee soaked savoiardi biscuits. Garnished attention with gold leaf $ $ White Chocolate Mud Cake Wild Berry Ricotta Cheesecake 3100KJ 1230KJ A dense, rich white chocolate flavoured A medley of mixed berries with a melt-in-your mudcake with macadamia nuts mouth experience $ $ Chocolate Ricotta Cheesecake Lemon Curd Cheesecake 1780KJ 2140KJ Beautiful chocolate ganache for a smooth & A lemon curd topping for an adding zing rich fasting experience $ $ Passionfruit Ricotta Cheesecake Caramel Topped Cheesecake 1780KJ 2140KJ Passionfruit topping to complement a smooth A silky smooth caramel topping finish ricotta cheesecake complementing our ricotta cheesecake $ $ Spoon: Shelf Label – Individual Tarts Passionfruit Tart Banoffee Pie 1130KJ 2020KJ Delightfully refreshing passionfruit filling topped An impressive English pastry based tart made with a real passionfruit swirl with bananas, fresh cream & caramel $ $ Belgian Bitter Chocolate Tarts Seasonal Fruit Tart 1020KJ 695KJ A sinfully rich Belgian couverture chocolate Crème pâtissière and fresh seasonal fruits tartlet, perfect for that w a little bit of a playful side.
    [Show full text]
  • Austyn's Chams Boathouse Davinci's House Of
    www.clutchmov.com/movrestweek @movrestweek 3 COURSES FOR $30 FEB 26TH-MAR 3RD, 2018 APPETIZER ENTREE DESSERT Coconut Chicken OR Beef Tenderloin OR White Chocolate Bread Spinach Dip Teriyaki Salmon Pudding OR Salted AUSTYN’S Caramel Cheesecake RESTAURANT 740.374.8188 Smoked Salmon Rangoon Chilean Sea Bass w/ Mississippi Mud Cake w/ w/ Warm Raspberry & Red Smoked Mango Salsa OR Chocolate Bourbon Sauce BOATHOUSE Wine Reduction OR Chateaubriand w/ Shallot OR Hot Butter Rum Bacon Wrapped Scallops Demi Glaze with Potatoes Pecan Pie Cheesecake w/ Balsamic Vinaigrette & Rissole Trio & Grilled BBQ Red Wine Reduction Asparagus 740.373.3006 Hummus OR Grape Mixed Grill OR Chams Baklava OR Nammoura CHAMS Leaves Special LEBANESE RESTAURANT 304.428.2730 Caprese Salad OR Shrimp & Grits OR Chef Classic Italian Limoncello Lobster Bisque Autumn’s Korean Bulgoki OR House-Prepared DAVINCI’S Traditional Teramisu ITALIAN RESTAURANT 304.375.3633 Seafood Gumbo, shrimp Moroccan Spiced Lamb Queen of Sheba, frozen crab & swordfish w/ okra, Shank, slow braised over chocolate mousse cake w/ THE GALLEY creol tomato, rice & cajun fregola Sarda w/ pecans & whipped cream roux OR Stuffed Meatball mushrooms & dried fruit OR Raspberry Almond w/ fresh mozzarella, OR Sweet Potato Gnocchi Cake, sponge layers w/ marinara & grilled bread w/ pecorino romano & raspberry preserves & 740.374.8278 sage brown butter almond buttercream Brie En Croute, Brie cheese Flat Iron Steak, Grilled 8oz Flourless Chocolate Torte wrapped in puff pasty w/ steak, green beans, bacon with fresh whipped
    [Show full text]
  • Viktor Tänker Bli Kock Trots Celiaki
    EN TIDNING FÖR DIG SOM INTE TÅL GLUTEN, UTGES AV SVENSKA CELIAKIFÖRBUNDET BulletinenLAKTOS, MJÖLK- OCH SOJAPROTEIN. NUMMER 2 2014 Frågan på Facebook f Har män lättare att ställa krav? Doktorn och Dietisten Svarar på läsarnas frågor ”Jag nöjde mig inte Lina med standarden Tegelaar på glutenfria bakverk!” Viktor tänker bli kock trots FORSKNING Stress PREMIÄR Snart lanseras MAT Läckra recept kvar trots Celiakiförbun- för sommarens celiaki. att allergin vuxit bort. dets nya hemsida. varma grillkvällar. Friabr_20140509 sommarfest 1-1 14-05-06 13.13 Sida 1 Ad-V enture Fika glutenfritt! Bjud på Frias bullar, muffins och kladdkaka för en en god glutenfri sommarfest! I sommar kan hela familjen njuta av glutenfri fika! Våra gluten- mjölk- och laktosfria kaffebröd uppskattas av alla gäster tack vare den goda smaken och underbara konsistensen. I vårt breda sortiment hittar du Kladdkaka, Kanelbulle, Slät bulle, Kanelgiffel, Vaniljgiffel, Chokladmuffins, Äpplemuffins och Citronmuffins. Läs mer om produkter, tips och recept på www.fria.se FriaGlutenFree FriaGlutenFreeFood FriaGlutenFree www.fria.se • +46 (0)31-734 13 30 • [email protected] är 90-kontot till Svenska Celiakiförbundets Forskningsfond delar årligen ut bidrag 900-2460 till forskning om de diagnoser vi företräder. Det är Celiakiförbundets Celiakiförbundets forskningsfond. vetenskapliga råd som granskar och godkänner de forskningsprojekt Stöd forskningen du också! som får bidrag. Inspirerande problemlösare Det finns inget generellt svar på ”hur det är” att inte kunna äta VÅRT MÅL ÄR ATT GÖRA VÅRA MEDLEMMARS LIV BÄTTRE! gluten, laktos, mjölk- eller sojaprotein. Upplevelsen av att ha en Bulletinen ges ut av Svenska Celiakiförbundet. Förbundet har födoämnesintolerans eller allergi, och hur vi hanterar diagnosen 23 500 medlemmar, som inte tål gluten, laktos, mjölk- eller är individuell.
    [Show full text]
  • Cultura Cioccolato 2017
    IL CIOCCOLATO SECONDO L’ARTE ITALIANA Idee, creazioni, invenzioni che vengono da molto lontano. Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca. Dalla piantagione fino alle vostre mani: un lungo viaggio che ogni volta termina in una gioia per gli occhi e in un’estasi per il palato. ICAM, 70 ANNI PER LA VOSTRA ARTE. www.icamprofessionale.it CULTURA CIOCCOLATO 210X297 venere.indd 1 12/09/17 01:54 IL CIOCCOLATO Non c’è niente da fare: il invece lui, con tutta la sua lato, giunto al suo quarto su AppStore. Ovviamente SECONDO cioccolato è sempre più serietà, la sua bontà e la numero, con una crescen- in forma gratuita, perché amato, conquistando sua cultura, rimane nella te voglia di raccontare e CulturaCioccolato è per L’ARTE ITALIANA sempre più estimatori e hit parade del nostro cuo- valorizzare il cioccolato, tutti, così da favorire il smentendo tutti coloro re, oltre che della nostra coinvolgendo professio- circolo virtuoso utile al che lo definivano un boom gola. Conquistando sem- nisti e appassionati, non settore e non solo. Idee, creazioni, invenzioni passeggero, specie quan- pre più mercati. solo nella versione di carta, Golosa lettura! che vengono da molto lontano. do eravamo invasi da feste Proprio come dimostra il ma anche on line, scaricabile e happening sul tema. E successo di CulturaCiocco- da www.pasticceriaextra.it e la redazione Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre CULTURA CIOCCOLATO in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca.
    [Show full text]
  • Getting to Know the Gateau by Kate Sammer
    Getting to Know the Gateau by Kate Sammer Kate Sammer: It’s a common misconception that German chocolate cake is, well, German. In fact, the recipe is named after its inventor, Samuel German, who was an American baker that first developed it back in 1852. The story I’m going to tell you today, however, is about a real German cake — the Black Forest gateau or Schwarzwälder Kirschtorte. In case you haven’t had the pleasure of trying a slice, let me break it down for you. Picture a triple- tier chocolate sponge cake saturated in cherry Schnapps; sandwiched between each layer is a cherry filling that’s also infused with alcohol. The cake’s surface is completely frosted with a boozy whipped cream, and its sides are decorated with a layer of chocolate bark. To add a final touch, the top is trimmed with a ring of cherries. It’s a tasty cake, which is why it has garnered international praises as one of Germany’s most famous exports. Although it’s not certain who first wrote the recipe, the cake has been fully embraced by the Black Forest community as an essential part of their cultural identity. But what is it about this confectionary classic that specifically makes it a Black Forest cake? That’s what I was hoping to find out. ❡ Kate Sammer: Schwarzwald, or the Black Forest, is a mountainous region in the southwesternmost corner of Germany. It belongs to the German State of Baden-Württemberg and shares its borders with Switzerland and France. It’s because of this proximity to France that English references to the Black Forest dessert often use the terms ‘cake’ and ‘gateau’ interchangeably.
    [Show full text]
  • Cakes & Desserts
    Serving Suggestions View the videos at priestleys-gourmet.com.au to create your own masterpiece Contents Gateaux .....................................1 Celebration Cakes ..................4 Cookie Cups .............................5 Cold Set Cheesecakes ...........6 Baked Cheesecakes .................7 Slices .........................................8 Individual Tarts ..................10 Ind. Cakes & Desserts..........12 Friands ....................................13 Large Tarts & Pies ................14 Muffins ...................................15 ind. Puddings & Logs .........16 Crowd Pleasers .....................17 Loaves, Breads & Cookies ...18 Fruity Extras .........................19 Gluten Free ............................20 Join us on facebook, visit us on the web! See the latest products, promotions and business support. Download nutritional information and product images. Pick up ideas on making Priestley’s your own with serving suggestion videos to create devilishly delightful desserts. facebook.com/Priestleys-Gourmet-Delights priestleys-gourmet.com.au Handling Tips Priestley’s products are supplied frozen offering a number of benefits: • flavour is optimised with the product frozen immediately after production • quality is consistent with microbial testing prior to release for consumption • shelf life is maximised with a 12 month frozen shelf life • wastage and costs are reduced by thawing product as required For Perfect Cutting Cutting Pies & Tarts Remember the Golden Rule: The knife should begin the cut from the outside Heat your knife and dry for each cut. edge of the pie or tart, cutting toward the centre. This will prevent any damage to the pastry shell. Shelf Life Heating Guide • 12 months frozen. Self Saucing Puddings Exceptions: Microwave heating: Lemon Meringue 6 months frozen. Pierce film and microwave from frozen for 1 minute per pot. When warming multiple • 5 days refrigerated once thawed. serves, check at 2 minutes then at 30 second Exceptions: intervals.
    [Show full text]