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F I R S T Beef bouillon with homemade stripes of pancake with chives € 3,90 Beef bouillon with meat dumplings € 3,90 Pumpkin-Ginger-Cremesoup with crème topping € 4,20 Champignon-Cremesoup € 4,20 OR Colourful side salad with housedressing or vinegar/oil dressing € 4,50 Baked Camembert with orange slice, lingonberries and toast € 8,90 Baked Champignons, salad garnish and curry garlic sauce € 8,90 King Prawns (2 pieces) on garlic sauce with salad garnish and toast € 11,90 I N T H E M I D D L E Roast Pork in Dark beer sauce with bread dumpling and a little white cabbage salad or with red cabbage and apple € 10,90 Schnitzel „Wiener Art“ with Pommes Frites € 12,90 Champignonschnitzel with spaetzle € 14,90 Pork Steak in pepper-cognac-sauce with croquettes € 14,90 Prime boiled Beef in horseradish sauce with roast potatoes € 11,90 Roastbeef with cheesenoodles and fried onions € 19,90 Rumpsteak (200 gr.) with housemade herbbutter and Pommes Frites € 19,90 Poachers goulash of venison, pear, lingonberries and bread dumpling € 15,90 Lamb fillet with grilled tomato on garlic sauce, bacon beans and croquettes € 19,90 Matjesfillet “housewife style” with boiled potatoes € 10,90 Pike perch fillet in almond butter with boiled potatoes € 15,90 Fresh roasted Norwegian Salmon Fillet, saffron foam, wild rice and a small salad € 19,90 Fitness salad with fried mushrooms and grilled chicken breast stripes € 12,90 Grilled chicken breast steak with curry fruit sauce and rice € 13,90 „Berglerrösti“ Grated Potato Cake with onions, bacon and scalloped with original Allgäuer Mountaincheese € 8,90 W I T H O U T M E A T Krautschupfnudel € 5,90 Allgäuer Cheesenoodles with roasted onions and a little colorful salad, after that an fruit brandy from the lake constance € 8,90 Kaiserschmarrn with/without raisins and apple puree € 8,90 Apple pancake with lingonberries and icing sugar € 8,90 Fresh Cream Mushrooms with bread dumpling and a little salad € 10,90 F O R C H I L D R E N Curry sausage with homemade sauce and Pommes Frites € 7,90 Breaded Schnitzel with Pommes und Ketchup € 6,50 Spätzle with sauce € 3,00 Schupfnudel with sauce € 3,00 Spaghetti with tomato sauce € 4,90 Pommes with Ketchup € 3,00 Potato pancake with apple puree € 3,00 A F T E R A L L One ball chocolate ice from local ice manufactory with eggnog und whipped cream € 2,90 Hot raspberries over one ball vanilla ice from local ice manufactory and whipped cream € 2,90 “Affogato al caffe” espresso with one ball vanilla ice from local ice manufactory € 2,90 Banana split with two balls vanilla ice from local ice manufactory, chocolate sauce and whipped cream € 4,90 Figs on orange sauce with two balls vanilla ice from local ice manufactory and whipped cream € 5,90 Mixed Ice Cream (3 balls) € 4,50 Mixed Ice Cream (3 balls) with whipped Cream € 4,70 .

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Austria Series 1 Elementary (K–6) TABLE of C ONTENTS
Austria Series 1 Elementary (K–6) TABLE OF C ONTENTS Why Study Cultures? . 2 Traditions Austrian Christmas Markets . 3 Folklore & Language St. Stephen’s Cathedral . 7 Food Kaiserschmarrn . 11 Cross-cultural Contributions Austria and Classical Music . 15 Reference Material Facts about Austria . 20 History and Holidays . 21 Additional Resources . 24 Visuals . 27 F OOD KAISERSCHMARRN Austria is well known for its delicious meals and foods: tortes, pastries, breads, and chocolates. For instance, Kaiserschmarrn [ki-ser-sh-mon] is a traditional Austrian food, usually a dessert, known to all Austrian chefs—from the family kitchen cook to the exquisite restaurant chef. The legend of the dish’s creation provides an understand- ing of traditional Austrian society and the lifestyle of the monarchs. Starting Points 1. Look at pictures of different treats from the United States and other countries (i.e., doughnuts, shortbread, cherry danish, milkshakes, candy bars, trifle, tarts, nougat, bonbons, truffles, etc.). Be sure to include an example of Kaiserschmarrn. Guess what country each sweet originated in. Kaiserschmarrn originated in Austria and is one of many Austrians’ favorite treats. 2. On an overhead projector, look at various pictures of American food, then pictures of traditional Austrian dishes, such as Schnitzel [shnit-zell], Goulasch [goo-lahsh], or Frankfurter Wurst [frank-furt-er vurst]. Then look at a picture of Kaiserschmarrn (see Food Visual 1). As you see each picture on the overhead projector, guess what it is. These foods are Austrian favorites—especially Kaiserschmarrn. Although they originated long ago, people still enjoy eating them. 3. Can you think of any legends that explain how recipes were invented or why we eat certain foods in the United States? Compile a list of ideas on the board.
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Bukovina Cookbook, Volume I
BUKOVINA COOKBOOK, VOLUME I Collected, assembled and produced by Michele Troup Breadcrumb coating: Zwetschkenknoedel 1 cup or more breadcrumbs. Make your own breadcrumbs by very lightly toast- ingslices of French bread and then processing them in a food processor. In the old days, they were wrapped in a kitchen towel and beaten into crumbs with a rolling pin. Do not make the crumbs too small. 1 cup butter 1/2 cup sugar Melt butter in a skillet, add breadcrumbs and roast them at medium heat until they are golden brown. Take off heat, add sugar. Mix well. In Czernowitz we did NOT add cinnamon, what a heresy! Procedure: Bring slightly salted water to the boil in a large pot. Cut ball of dough in half. On a floured board, roll out each half to a thickness of 1/2 cm.With a pastry brush, brush one sheet of dough with the egg white. Place plum halves, cut side down on the dough, spacing them about 7cm. or 2.5" apart. Cover with the other sheet of dough. Using a glass of the right size, holding it upside down, cut dumplings from the two sheets of dough, enclosing a half plum in each dumpling. To prevent the dough from sticking to the glass, dip the glass rim into a bowl of flour before (plum dumplings) each cut. VERY IMPORTANT: With your fingertips press the edges of the dough While generally considered an Austrian dish of Czech origin, my mother's together, all around each dumpling. Czernowitz Knoedel far surpassed those I ate in Prague.
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Variocookingcenter® Application Manual
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Round 1 Sunday Should Help and There Is a Lot of Love Around Here 1
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WORLDWIDE 2018/19 Contents
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German Cookbook
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Bratislava Tourist Board Your Partner and Guide to the City
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For the Kaiserschmarrn 1 1/4 All Purpose Flour 1/4 Cup Confectioners
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Kaiserschmarren for Two Shredded Light Pancake with Apple Compote Popular in Central Europe
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NZZ Flyer.Pdf
CULINARY Title Language Year Format Synopsis The Secret of Italian Food German 2017 HD A risotto with sea urchins on the Gulf of Naples, light sea cuisine in Liguria, braised rabbit in Piedmont and fresh pasta in Emilia Romagna. The great thing about Italian cuisine is the regional variety, the rich culinary heritage and the passionate cooks, who always refresh traditional recipes with new ideas. In Italy, you can have excellent food in the most remote corners, but Italian cuisine outside the country is often still considered to be pizza and spaghetti Pomodoro. But this is not so in Alberico Penati located in Paris: this Italian restaurant combines the traditional cuisines of Sicily and Venice while adding innovative new twists. A success story in the high-rise of French cuisine. Wine - The Future is Organic German 2016 HD Stinging nettle and rock crystal makes for healthy vines: for 40 years now, the Austrian winery, Nikolaihof, has been producing wine bio- dynamically. Its success, however, rests on the shoulders of the winemaking family: Riesling gave wine expert Parker a sensational 100 points for his inventive new wine. The Fattoria Lavacchio in Tuscany has been manufacturing wines organically since the seventies, and this is especially appreciated by American wine lovers. Though the Campogrande wine from the Cinque Terre is not certified, it’s organic - wine is only as good as the land on which the grapes were planted and harvested. At the Lake of Zurich and Lac Léman, you will find more and more organic farmers. They are no longer ridiculed as ecos, but are regarded as trendsetters, especially among the younger generation.
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Master Index Issue 1− Present Index
MASTER INDEX ISSUE 1− PRESENT INDEX 12-minute carrot & prune cake 9:116 Alexa’s almond bread 144:114 NOTES 25 herb & spice Indian lamb curry Alex’s goulash soup 76:16 138:176 Algerian fish soup 87:100 This Cuisine index is about 60s fruit punch 2:83 Algerian-inspired hogget patties with 300 pages and counting, so 90s peach melba with raspberry couscous & date salad 144:104 anise sorbet 24:57 Ali nazik (smoked eggplant puree it is best used on a computer with lamb & yoghurt) 139:44 - definitely not for printing! Alice Waters’ beetroot & orange salad 91:114 To search for a specific word, Alice Waters’ olive oil & sauternes cake A bit of skirt 78:69 with dried figs & thyme 58:53 use the “find” function in the menu, or press “ctrl + F” Abbot’s delight 47:88 Alino (grilled fish dressing) 93:102 Absinthe, oranges & limes marinated Alioli 150:64 in Windows on a PC or in absinthe & mint 93:94 Alion (grilled fish dressing) 93:102 “command + F” on a Mac. Absolut berry punch 77:142–3 Alison’s bread 5:59 Ace of hearts party nibbles Alister Brown’s scallop Yorkshire You can browse by (scallops) 7:32 puddings with tobiko 83:124 category, as recipes are Aceitunas fritas (fried olives) 93:101 Alkha’s lamb samosas 103:121 Aceitunas negras alinadas (marinated All-back 61:86 listed under key ingredients black olives) 24:38 All-in-one chocolate & walnut and/or categories (eg Aceitunas verdes alinadas (marinated cake 152:36 “asparagus” or “pasta”), green olives) 24:32, 24:38 Almonds or you can look up a recipe Acquacotta bianucci 62:104 Alexa’s almond bread 144:114 under its full name.
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