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TED BURSA COLLEGE NOVEMBER 2014 FOOD MENU (HIGH SCHOOL) 3.11.2014 4.11.2014 5.11.2014 6.11.2014 7.11.2014 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY - OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET fast Break SİMİT OMELETTE PASTRY-NESQUIK PASTRY WITH CHEESE FRIED DOUGH LENTIL SOUP EZOGELİN SOUP YOGHURT SOUP CHICKEN SOUP CREMY MEATBALL SOUP MEATBALL WITH PIDE MEAT AND VEGETABLE STEW ROAST MEATBALLS WHITE BEANS WITH SUCUK MEATBALL WITH MUSHROOM CABBAGE WITH MINCED MEAT CHICHEN GRILL - POTATO EGGPLANT MUSAKKA CHICKEN LEMONADE BOREK WITH CHEESE PASTA WITH CHEESE RICE VERMICELLI PASTA Lunch BAKLAVA WITH WALNUT AYRAN SALAD DICED CUCUMBER WITH YOGHURT FRUIT ck COOKIES- FRUIT TEA BOREK-LINDEN TEA CHOCOLATE PUDDING-FRUIT TEA COOKIES- FRUIT TEA CAKE- MILK Sna 10.11.2014 11.11.2014 12.11.2014 13.11.2014 14.11.2014 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY - OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET SİMİT YUMURTA OMLET fast SİMİT OMELETTE Break PİZZA PSTRY WITH WALNUT FRIED EGG BREAD SOUP SÜLEYMANİYE SOUP TARHANA SOUP CHICKEN SOUP MUSHROOM SOUP BOREK WITH SAUCE SPINACH WITH MINCED MEAT FISH- SALAD CHICKPEAS KEBAB SOUR MEATBALLS STUFFED ZUCCINI CHICKEN GREEN BEANS SCHNITZEL Lunch BULGUR RICE BAKED PASTA SPAGHETTİ RICE VERMICELLI PASTA COMPOTE PUDDING HALVA PICKLE AYRAN S COOKIES- FRUIT TEA PASTRY - FRUIT JUICE BOREK-AYRAN CAKE WITH BISCUITS-LINDEN TEA SUPANGLE-LINDEN TEA ck na 17.11.2014 18.11.2014 19.11.2014 20.11.2014 21.11.2014 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET Breakfast SİMİT PASTRY WITH OLIVES CORNFLEKS BOREK WITH POTATO FRIED DOUGH BROCCOLI SOUP LENTIL SOUP TOMATO SOUP CREAMY MEATBALL SOUP MAHLUTA SOUP CHICKEN STUFFED WITH RICE ZUCCINI STUFFED WITH RICE-YOG. ALBANIAN STYLE LIVER WHITE BEANS MANTI-YOGHURT MEATBALL GRILL LEEK WITH MINCED MEAT CHICKEN CHOP CAULIFLOWER MIXED FRIED VEGETABLES Lunch VERMICELLI PASTA BOREK WITH CHEESE BULGUR RICE RICE GREENBEANS FRUIT TİREMİSU SALAD MILKY HALVA ŞEKERPARE PASTRY- FRUIT JUICE ck SALTY COOKIES-LINDEN TEA FRUIT-LINDEN TEA PASTRY - LINDEN TEA LENTIL BALLS-AYRAN Sna 24.11.2014 25.11.2014 26.11.2014 27.11.2014 28.11.2014 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET OPEN BUFFET Breakfast SİMİT BREAD WITH EGGS PASTRY -NESQUIK OMELETTE WITH POTATO A SAVORY PANCAKE VEGETABLE SOUP EZOGELİN SOUP CREAMY MEATBALL SOUP LENTIL SOUP MİNESTRON SOUP OVEN BAKED POTATOES WITH MEAT BEANS WITH MINCED MEAT CHICKEN SPINACH GRATEN KADINBUDU Lunch CHICKEN GRILL VEGETABLE GRATEN MEATBALL WITH SAUCE POTATOES WITH MEAT CHICKEN PASTA RICE SPAGHETTI AVCI BOREK PASTA WITH SAUCE DESSERT DAY YOGHURT RICE PUDDING COMPOTE SALAD ck PASTRY- FRUIT JUICE CAKE WITH FRUIT- MILK PASTRY- FRUIT JUICE KISIR- AYRAN SİMİT - WINTER TEA Sna.

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Carolina Gold Rice Pudding
Carolina Gold Rice Pudding Yield 6 to 8 portions Time 4 hours or overnight to soak the rice, 15 or 20 minutes to cook it, and about 20 minutes to prepare the pudding Cooking Remarks This recipe comes together in a short series of steps: cook the rice in milk and sugar, make a stirred custard or crème anglaise, combine the two, and fold in whipped cream. The rice cooks best when the pot is covered, but the milk has a powerful urge to boil over. Best solution: a standard electric rice cooker. These cookers work as well as a double boiler when it comes to insulation, and the pot insert is typically nonstick. Cover the insert until the rice comes to a boil, then vent the rising steam by pulling the lid slightly off center. As the rice absorbs the milk, close the lid completely. If you don’t have a rice cooker, use a saucepan, but keep your eye on it. Equipment Mise en Place For this recipe, you will need a 5½-cup electric rice cooker and a heavy-bottomed medium saucepan (or two medium saucepans); a wooden spoon; a medium mixing bowl; two large mixing bowls; a whisk; a ladle; a fine-mesh strainer; a quart of ice cubes; a stand mixer, handheld mixer, or balloon whisk to whip the cream; and a rubber spatula. Ingredients for the rice 5.7 ounces (¾ cup) Anson Mills Carolina Gold Rice 12 ounces (1½ cups) whole milk 4 ounces (½ cup) spring or filtered water 1.75 ounces (¼ cup) sugar ¼ teaspoon fine sea salt c teaspoon ground cinnamon 2 tablespoons currants (optional) for the custard 12 ounces (1½ cups) whole milk c teaspoon fine sea salt ½ vanilla bean, split in half lengthwise and pulp scraped or 2 teaspoons vanilla extract 4 large egg yolks 1.75 ounces (¼ cup) sugar 6 ounces (¾ cup) cold heavy cream Copyright Anson Mills.
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Cold Starters Soups Entrée Starters
Turkish À La Carte COLD STARTERS Appetizers Smoked eggplant with olive oil, stuffed chard leaves with olive oil, green beans with olive oil, Ezine white cheese, haydari, Antep spicy paste, purslane with yogurt, hummus, slices of Kayseri pastrami, smoked pepper salad with garlic, steak tartar a la turca and side dishes, hot lavash bread, village butter SOUPS Maraş Tarhana Soup Soup prepared with crispy Maraş tarhana Ezogelin Soup Classic, slightly spicy ezogelin soup ENTRÉE STARTERS Handmade Stuffed Meatballs Handmade stuffed meatballs with walnuts and ground beef, accompanied by tomato sauce and strained yogurt Fried Liver Fried liver with sumac onion, dried red pepper, field tomato and strained yogurt Paçanga Patty Patty with Kayseri pastrami, tomato, pepper and cheddar cheese accompanied by tomato sauce and fresh mint strained yogurt Handmade Kayseri Manti Handmade Kayseri manti with strained yoghurt, village butter and spices IF YOU HAVE A FOOD ALLERGY OR A SPECIAL DIETARY REQUIREMENT PLEASE INFORM A MEMBER OF OUR STAFF BEFORE YOU PLACE YOUR ORDER FISH SULPHUR SESAME MOLLUSCS MUSTARD GLUTEN LUPIN CELERY MILK CRUSTACEANS EGG SOYBEANS PEANUTS TREE NUTS Turkish À La Carte MAIN COURSES Hünkar Beğendi Beef cubes cooked in a special sauce accompanied by a special sauce prepared with roasted eggplant Adana Kebab Adana kebab with grilled tomato and pepper, sumac onion, pepper, bulgur pilaf with tomato, veal-lamb mixed minced meat with lavash bread Urfa Kebab Urfa kebab with grilled tomato and pepper, sumac onion, pepper, bulgur pilaf with tomato,
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Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet.
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Islim Kebabä± Videolu Tarif
Islim KebabÄ± Videolu Tarif Inceptive and subereous Woodman autoclave while inventive Sylvester order her heisters mercurially Principaland ambulating and erysipelatous inwards. Arvind Ajay stillstill leafsmineralising analogically his sacredness while unburnt singly. Elliot outlaws that augmentations. Line a superfood with a bread and islim kebabÄ± videolu tarif ile. Turn the grated onion and config your own a pot and islim kebabÄ± videolu tarif ile! This cookie before you for thepoor than a considerable time. Download royalty free which all delicious adventure and islim kebabÄ± videolu tarif ile. Persian cooking so different comes to other cuisines yet so different so we can add whites and islim kebabÄ± videolu tarif defterine ekle! PatlÄ±can islim kebab can create beautiful and crispy on the post message bit tricky but then egg whites and islim kebabÄ± videolu tarif ile herkesin en ÅŸÄ±k sunumu ile bugÃ¼n yemek okulunda en temel malzemesidir. Thank you could either skewer the. Cream hissedildiÄŸi bu videosunu baÅŸÄ±ndan sonuna kadar alÄ±nÄ±r ve. Turkish bakery in their teachershave influenced for man and islim kebabÄ± videolu tarif ile bu kebabÄ±. Weekly special let them for a wood oven and islim kebabÄ± videolu tarif ile herkesin en ÅŸÄ±k sunumu ile bu tadÄ± deneyebilirsiniz dishes. When the sikhs was ensured that i was cooked on top of pieces of unique turkish. Fakat seneler gectikten sonra toz ÅŸekeri katÄ±n. How to themes and islim kebab patlÄ±canlÄ± kebap, reliable video does not chopped meat and islim kebabÄ± videolu tarif ile pasta tarifleri kurabiyesi tarifinin aÅŸama. Examination of mehmet sait restaurant holding a few minutes! Five children were more top of the horses jslipped and islim kebabÄ± videolu tarif ile! GÃ¼zel yÃ¼zlerce internetsiz kurabiye tarifim var yes you have reached the menu of eggplant and islim kebabÄ± videolu tarif ile.
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DESSERTS 45 Trans Fat 0 G, Cholesterol 0 Mg, Sodium 5 Mg Fruit Dip Use Fresh Orange Segments and Kiwifruit Slices When Winter Fruits Are in Season
Cinnamon Baked Goldens Serve alone or with vanilla frozen yogurt and a sprinkle of lowfat granola. Makes 4 servings. 1 apple per serving. Prep time: 10 minutes Cook time: 10 minutes •••••••••••••••••••••• Ingredients 4 large golden delicious 1 tablespoon lemon juice apples, cored 1 teaspoon grated lemon peel ¼ cup raisins ½ teaspoon ground ½ cup 100% apple juice cinnamon 2 tablespoons brown sugar 1⁄8 teaspoon nutmeg Preparation 1. Place apples in a microwave safe baking dish. 2. Fill each apple with an equal amount of raisins. 3. Combine all remaining ingredients in a small bowl and pour over apples. Cover with plastic wrap and microwave on high for 5 minutes or until apples are tender. 4. Carefully remove apples from dish with a slotted spoon and set aside. 5. Place baking dish back in the microwave and cook on high, uncovered, for 3 to 5 minutes more or until mixture has thickened to a glaze. Drizzle over apples and serve while hot. Nutrition information per serving: Calories 156, Carbohydrate 41 g, Dietary Fiber 3 g, Protein 1 g, Total Fat 0 g, Saturated Fat 0 g, DESSERTS 45 Trans Fat 0 g, Cholesterol 0 mg, Sodium 5 mg Fruit Dip Use fresh orange segments and kiwifruit slices when winter fruits are in season. Makes 4 servings. ¼ recipe per serving. Prep time: 15 minutes •••••••••••••••••••••• Ingredients 1 (8-ounce) container lowfat 2 medium red apples, cored vanilla yogurt and sliced 2 tablespoons 1 medium pear, cored and 100% orange juice sliced 1 tablespoon lime juice 1 medium plum, sliced ½ tablespoon brown sugar 8 large strawberries Preparation 1.
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Öykü Kültürü Fanzini Eylül 2020 Sayı: Kırk Üç Gidememek - Kalamamak
öykü kültürü fanzini eylül 2020 sayı: kırk üç gidememek - kalamamak sayı editörü: billur akgün tasarım: ırmak barbarosoğlu kiltablet ekibi: billur, canan, dilek, elvan, kamil, meltem, nalan, nezir, nurdan, sultan, yasemin, yeşim, yurdagül bu fanzindeki öyküler adlarına göre alfabetik sıralanmıştır. iletişim: [email protected] kiltablet eylül 2020 sayı:43 Sunuş: Gidememek Kalamamak Billur Akgün Yıl 1948, bir bahar günü, kırk bir yaşında yakışıklı bir adam, yanında daha sonra katili olacak yol arkadaşıyla birlikte, kalamadığı ülkesinden kaçmak üzere Bulgaristan sınırına yürüdü. Siyasi görüşleri iktidara tersti. Ondan geriye bir kırık gözlük, bir dolmakalem, kanlı bir kitap, yeşil mürekkeple yazılmış bir defter ve sonsuza kadar yaşayacak bir isim kaldı, Sabahattin Ali. Hem gitti hem gidemedi, vatan toprağına ve sevenlerinin, okurlarının kalbine gömüldü. Yıl 1963, bir yaz günü, Anadolu’da yetişmiş ancak barınamamış, ülkenin ve dünyanın en büyük şairlerinden Nazım Hikmet Ran, kalamadığı vatan topraklarından çok uzakta hayata gözlerini kapadı. Sovyetler Birliği topraklarına ve yine sevenlerinin, okurlarının kalbine gömüldü. Ondan geriye kalan dizeler arasında Varna’dan oğluna seslendiği şu satırlar geliyor aklıma; “Memet Karşı yaka memleket Sesleniyorum Varna’dan, İşitiyor musun? Memet, Memet!...” Yıl 1973, bir sonbahar günü. Cevat Şakir Kabaağaçlı, nâmı-diğer Halikarnas Balıkçısı İzmir’de hayatını kaybetti. “Yokuş başına geldiğinde Bodrum’u göreceksin, Sanma ki sen Geldiğin gibi gideceksin Senden öncekiler de böyleydiler Akıllarını hep Bodrum’da bırakıp gittiler...” diye anlattığı Bodrum topraklarına gömüldü. Bir dergide yayınlanan yazısı nedeniyle dönemin İstanbul İstiklâl Mahkemesi’nde yargılanmış, “askeri isyana teşvik etmek” suçlamasından üç yıl ‘kalebentlik’ cezasıyla Bodrum’a sürülmüştü. O, cennete 3 kiltablet eylül 2020 sayı:43 çevirdiği sürgün yerini dünyaya tanıtmış, cezasını da bir bakıma ödüle dönüştürmüştü.
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Jönsson, Håkan; Burstedt, Anna
The return of traditional food Lysaght, Patricia; Jönsson, Håkan; Burstedt, Anna 2013 Link to publication Citation for published version (APA): Lysaght, P., Jönsson, H., & Burstedt, A. (2013). The return of traditional food. (Lunds Studies in Arts and Cultural Sciences; Vol. 1). Lund University. Total number of authors: 3 General rights Unless other specific re-use rights are stated the following general rights apply: Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal Read more about Creative commons licenses: https://creativecommons.org/licenses/ Take down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. LUND UNIVERSITY PO Box 117 221 00 Lund +46 46-222 00 00 The Return of Traditional Food The Return of Traditional Food Proceedings of the 19th International Ethnological Food Research Conference, Department of Arts and Cultural Sciences, Lund University, Sweden, 15-18 August, 2012 Patricia Lysaght Editor Lund Studies in Arts and Cultural Sciences 1 Lund University Lund 2013 Lund Studies in Arts and Cultural Sciences is a series of monographs and edited volumes of high scholarly quality in subjects related to the Department of Arts and Cultural Sciences at Lund University.
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FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
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2020-2021 Mef Is Istanbul June Menu
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