Breakfast Menu Served from 9Am-12Pm

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breakfast menu Served from 9am-12pm posh eggs classic breakfasts Eggs Benedict £5.50 Full Scottish Breakfast £6.99 Soft poached eggs on English muffin with smoked bacon, 2 rashers of bacon, 2 link sausages, black pudding, tattie scone, smothered in hollandaise sauce and garnished with rocket beans, 2 slices of toast and 2 eggs how you like them. and cracked black pepper Additional items only 60p Eggs Florentine £6.00 Breakfast Wrap £3.75 Soft poached eggs on English muffin with wilted spinach smothered in hollandaise sauce and garnished with rocket Scrambled eggs, bacon, sauasge, hash brown and sliced and cracked black pepper Monterey Jack cheese in a floured tortilla and toasted Eggs Hebridean £6.50 Vegetarian Breakfast £5.99 Soft poached eggs on English muffin with black pudding, 2 fried eggs, Quorn sausages, beans, hash brown, tattie scone, smothered in hollandaise sauce and garnished with rocket mushrooms, tomato and 2 slices of toast and cracked black pepper Gluten Free Breakfast £5.99 Eggs Royale £6.50 Soft poached eggs on English muffin with sliced smoked salmon Mushrooms, beans, 2 rashers of bacon, grilled tomato smothered in hollandaise sauce and garnished with rocket and 2 eggs how you like them and cracked black pepper Kids Breakfast £3.99 Eggs Scottish £6.50 Sausage, bacon, beans, 1 slice of toast and egg how you like it Soft poached eggs on English muffin with haggis, smothered in hollandaise sauce and garnished with rocket and cracked black pepper Black Pudding with Poached Eggs £6.50 Crisp black pudding topped with a soft poached egg, garnished with crispy bacon pieces and drizzled with balsamic glaze breakfast rolls Our delicious soft morning rolls with one filling of your choice for £2.99 or double up for only 95p extra! Bacon Black Pudding Haggis Link Sausage Eggs (How You Like Them) coffee & tea Cappuccino £2.25 Decaffeinated Coffee £2.25 Caffe Latte £2.25 Mug of Tea £1.75 Mocha £2.25 Pot of Tea £2.00 Espresso £2.25 Speciality Tea £2.25 Americano £2.25 Hot Chocolate £2.25 Macchiato £2.25 Food allergies and intolerances – please speak to a member of our team about your requirements Base Breakfast - AW.indd 1 12/06/2019 11:40.

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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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Snacks- -Starters
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Cured and Air Dried 1
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Zur Vollversion 3 1 Tells Her All About ( Typical Emma Is on Holiday in England
Lesespurlandkarte British food VORSCHAU Denise Sarrach: Lesespurgeschichten Englisch Landeskunde 5–7 Lesespurgeschichten Englisch Sarrach: Denise Verlag Auer © zur Vollversion3 1 Lesespurgeschichte British food British food Emma is on holiday in England. Her aunt Stacey tells her all about typical (typisch) British food. To get to know what Emma learns about British food, start at number 1. 1 This is what British people eat for breakfast: small sausages. We eat them with baked beans (weiße Bohnen mit Tomatensoße). Can you find them? 2 The English word for your German ‘Chips’ is crisps. This is not fish ’n’ chips. 3 This is shortbread. Some say it’s only a biscuit (Keks), but I think it’s more than that. Another food we like is black pudding. 4 Chicken Tikka Masala is an Indian dish (Speise). Indian culture and food are very popular in England. We love this dish. 5 That’s scrambled eggs, correct. They’re great! The most famous thing we eat for lunch is fish ’n’ chips. 6 We might eat toast on Sundays, but I said Sunday roast, not toast. 7 These are beans as well, but they’re jellybeans. They’re sweets. We don’t eat them for breakfast. 8 This is a chocolate egg. Very good for Easter (Ostern), but not typically British. 9 This is tea, but it’s not black tea. Other kinds of tea are not very familiar (bekannt) here. 10 Sunday roast is a very traditional meal. It’s meat (Fleisch) and vegetables (Gemüse). Another tradition is our black tea for teatime. 11 Yes, thisVORSCHAU is black pudding.
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We're A' Jock Tamson's Bairns
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Fried Bread Pudding Balls Serves 15-20 People
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Baking Sciences: Fat Functions Scones
Baking Sciences: Fat Functions Scones Lab Goal: The Scone labs will introduce students to baking ingredients and methods common to “quick breads” and a commercial product sold from this category. Scones are a profitable baked good often sold wherever there are coffee or tea kiosks or shops. Students may also create, prepare, price and market a value-added (designer) scone. Food History: The Scottish are especially known for scones. Scottish scones are often less sweet than American scones, made with butter or lard, and may contain rolled oats. Scottish scones may also be baked on a “girdle” (griddle), instead of in an oven. Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit. Quick Breads Technology Assignment: are classified by types of batter. Butter Web Quest: Pour batter: See how butter is made, quality factors and how to prepare it Pancakes, waffles, yourself at http://webexhibits.org/butter/ cornbread Great Baking Techniques at www.landolakes.com More links at The Butter Institute. www.butterinstitute.org Drop batter: More Scone How-tos: www.bettycrocker.com Muffins, drop biscuits, Click Baking Basics; Tips & Techniques loaf-style quick breads Soft dough: Teacher Review: Scones, rolled & cut Terms and Techniques for “cutting” butter into flour biscuits (view on Bakers Dozen Lessons www.homebaking.org
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Easy Rice Pudding.382010.Pub
Easy Rice Pudding Note: Children can learn to measure while Helping make recipe. Ingredients: NOte Easy Rice Pudding 2/3 cup white rice, uncooked En Español 2 cups warm water 1 teaspoon butter or margarine (optional*) Serving Size: 2/3 cup 1/2 cup dry milk, non-fat Yield: 4Note: Children can 2 Tablespoons sugar learn to measure while help- 1/2 teaspoon vanilla ing make this recipe. servings 1/2 teaspoon cinnamon Time: 40 minutes 1 cup water 1/2 cup raisins or other dried fruit Instructions: 1. Combine rice, water, and butter or margarine in large microwave safe dish. Cover loosely, so steam will escape. 2. Cook in microwave on high for 5 minutes or until mixture comes to a boil. Reduce setting to defrost (50% power), and cook an additional 10 minutes. 3. Mix other ingredients together while rice is cooking. Easy Rice Pudding (continued) 4. Without allowing rice to cool, remove cover and quickly stir milk-water-raisin mixture into hot rice. Cover loosely again and continue cooking on defrost (50% power) for 10 minutes. After cooking time is finished, let pudding sit, covered, for 10 minutes. 5. Stir gently and put in individual serving dishes. 6. Eat warm or cover and refrigerate immediately. Enjoy the refrigerated pudding within 2 days. Serving Size: 2/3 cup, yield: 4 servings, Time 40 minutes Cost per recipe-0.88¢; per serving-0.22¢ SNAP-Ed Connection Recipe Finder htt://recipefinder.nal.usda.gov/index.php Buffalo County Wisconsin Nutrition Education Program 407 S. Second Street, Alma, WI 54610.
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