Delisky — VIP Jet Catering Menu
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Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. -
•• MENU 23 SEPTEMBER 2016.Indd
Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber -
Pumpkin Soup
Pumpkin Soup 1/2 cup chopped onion 1/2 tsp. minced garlic 15 oz. canned pumpkin 1/2 cup cooked , mashed carrots 15 oz. can of navy beans, drained 3 1/2 cups fat free, sodium reduced chicken broth 1/2 cup fat free half and half Salt and pepper or other seasonings to taste Saute the onion and garlic in small amount of oil over medium heat until tender, about 5 minutes. Mix pumpkin , carrots, and broth together; add to the onion-garlic mixture and heat. Add beans plus seasoning to taste. The last ingredient is the half and half. Heat just until soup is simmering . Do not boil. Serve immediately. Yield : 6 (1 cup) servings Calories: 109 Optional seasonings: Jalapeno peppers, crushed red peppers Preparation Time: 20 minutes Cook Time: 15 minutes Nutrition facts per serving: Total fat: 1 g Cholesterol: 1 mg Sodium 187 mg Total Carbohydrate: 19 g Protein: 7 g Serve with : Sandwiches and fruit Mango Salsa Serves: 6 Serving Size: 1 cup Ingredients: 1 pound ripe tomatoes (about 4) , diced 1 mango, peeled and diced I and 1/3 cups cooked black beans, drained 112 cup green onions, sliced .J 113 cup cilantro or parsley, chopped -• Juice of 2 limes .:J c 1 tsp oil ~ Cooking Lesson: ·. Directions: Here's another garde Toss all the ingredients together and chill until manger recipe that is perfect ready to serve. for honing knife skills. Nutrition Information: Nutrition Lesson: This recipe makes 6 servings. Each cup contains Beans add fiber and pro 184 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 tein to any meal, offering mg cholesterol, 5 mg sodium, 35 g carbohydrate, 8 g way more staying power fiber, 6 g sugar, and 10 g protein. -
Moroccan Harira Soup
Recipe Category / Soups Moroccan Harira soup 10' 45' 4-6 1 Ηands on Cook Time Portion(s) Difficulty Ingredients 1 tablespoon(s) olive oil 1 onion, finely chopped 1 tablespoon(s) ginger, fresh, peeled and sliced 2 clove(s) of garlic, chopped 1 tablespoon(s) tomato paste 3 tablespoon(s) red lentils 4 carrots, medium, finely chopped salt 1 teaspoon(s) cumin 1/2 teaspoon(s) paprika, sweet 1/2 teaspoon(s) 5-spices mix pepper, black 2 pinches saffron 250 ml vegetable stock 1 bunch chervil parsley, some leaves lemon juice, of 2 lemons 400 g chickpeas, boiled Method Διατροφικός πίνακας Photo credit: G. Drakopoulos - Food Styling: T. Webb Heat some olive oil in a pot over medium heat. Nutrition information per portion Add the onion, stirring continuously until they soften, start to caramelize but does not turn golden. 161 0.7 18.0 Add the ginger. Let them cook together for a few minutes. Calories 5.1 Saturated Total Carbs Add the garlic and sauté for just 1 minute more because the garlic can burn easily. (kcal) Total Fat (g) Fat (g) (g) Add the tomato paste and sauté for 1 minute. Add the lentils and carrots and mix to combine everything. Season with salt and pepper. 8 % 7 % 4 % 7 % Add the cumin, paprika, oriental spice mix, black pepper and saffron. Mix thoroughly and let it simmer for a few minutes. Add the stock. There should be enough liquid to cover the vegetables. Cover the pot and allow the food to simmer for 20 minutes. 5.4 7.3 5.6 0.68 While the soup is cooking, finely chop the chervil and parsley. -
Daniel Fast Overview
Daniel Fast Overview The Daniel Fast is a spiritual discipline designed to better connect us with God. As members of The River Church, we'll be starting January 1 and are challenging people to fast for either 7, 14, or 21 days. We are using this time to deepen our relationship with God and center ourselves around what God is going to do in our church and in our lives during this time. Who: The entire River Church staff will be participating in the fast and we encourage The River Church family to participate as God leads and directs each person and family. When: Friday, January 1: Begin the “Daniel Fast”. Friday, January 22: Break the Fast! (21-day participants) You may choose to do a shorter fast of 7 or 14 days as well, but we encourage you to take the challenge for the full 21 days! What: The Daniel Fast is a partial fast, which means that we will eliminate some common things from our daily diet, but will have generous options available. We will focus on eating fruits and vegetables that are pure and simple. We have included a list of foods to eat and foods to avoid. *If you have any known medical conditions or suspect such conditions, consult your doctor before beginning the fast. How: There are multiple online resources available on the Daniel Fast. One thing you’ll notice is that there are many ways to do the fast. This is, in part, due to the lack of clarity in the Bible as to exactly what Daniel did during his fast. -
Soup Recipes Index
Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html -
Maden Hos Indvandrere Og Flygtninge I Danmark
Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER.................................................................................................................................... -
Allergens Marked in Red;
updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed tacos *sesame oil in ahi tuna tatako *in vinaigrette *in slaw *in soy glaze tuna *in soy glaze dressing + seeds in taco *cooked in same *in chipotle *in slaw + *soybean oil in *in baja slaw baja fish fryer as oysters cod *in baja slaw (ask guest) adobo sauce garnish baja slaw (mayo) (mayo) seared chorizo in spice blend *garnish in spice blend *almonds *almonds in cauliflower *in romesco *garnish (possible cross- romesco contamination) in green chorizo spiced chicken paste + tomatillo *in tomatillo verde avocado salsa avocado salsa in tzatziki + falafel *yogurt in in falafels tzatziki sauce falafels *soy oil in buttermilk *garlic in *onions in *in remoulade *in remoulade crispy oyster oysters remoulade marinade remoulade remoulade (mayo) sauce (mayo) duck in cure *in tamarind *in tamarind sauce + garnish sauce in cure + sauce + pork belly *in sauce *garnish + sauce pickled red onion *queso fresco + mushroom in marinade *garnish in poblano sauce chile lime in escabeche shrimp in salsa macha shrimp brine in marinade and in marinade and in marinade and sesame ribeye in kimchi in marinade in marinade kimchi kimchi kimchi updated 8.2021 allergens marked in red; * = item can be soy fish dairy garlic nuts onion eggs gluten modified or shellfish nitrates peanuts pineapple sesame refined sugar removed rice bowls ahi tuna rice *in rice bowl *in dressing + *in vinaigrette -
Thanksgiving Menu
THANKSGIVING MENU Give thanks with a grateful heart Prix Fixe $70 Soup Spicy Pumpkin Soup First Course Spinach and Roasted Pumpkin Salad pickled onion, garlic crouton , toasted pumpkin seeds, pomegranate and shaved graviera cheese Horiatiki traditional chopped Greek salad Pumpkin Tart with Greek cheeses, herbs and spices Grilled Halloumi Cheese roasted seasons vegetables, fresh figs and balsamic glaze Octapodi Stifado braised Spanish octopus with shallots and potato kataifi Stuffed Calamari stuffed with quinoa, feta cheese and bell peppers over tzatziki avocado Veggie Chips lightly fried zucchini and eggplant served with tzatziki dip Main Course Roasted Young Turkey seasoned with lemon garlic and parsley butter, comes with Greek style stuffing chestnut, raisins and turkey gravy Autumn Risotto with Scallops day boat scallops,smoked pancetta,roasted pumpkin chunks , kefalograviera cheese Surf and Turf ($10 up-charge) fillet mignon and Madagascar tiger shrimp, pumpkin purée , king oyster mushroom and truffle sauce Astakomakaronada poached maine lobster with squid ink linguine in a metaxa bisque Paidakia Lamb chops with sweet potatoes purée , glazed carrots and Greek chimichurri salsa Lavraki / Bronzino Simply grilled, with ladolemono and oregano , comes with choice of side dish Side Dishes Greek Style Stuffing - with Chestnuts and Raisins Roasted Brussels Sprouts Braised Chestnuts with Shallots over Sweet Potato Puree Lemon Potatoes Spanakorizo Desserts Apple Crumble with Vanilla Ice Cream Pumpkin Soufflé with Pistachio Ice Cream Dessert Aperitif Rakomelo - Distilled Grapes with honey, Cinnamon and Cloves. -
Ramadan-Kitchen-Survival-2019.Pdf
RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day. -
Meza Les Salades Les Soupes Les Entrèes Méditerranéennes
Meza LE VÉGÉTARIEN (pour 1 pers) 17.99 Fattouche, salade d'aubergine, kebbe végé, feuilles de vigne, feuilleté au fromage 6 ENTRÉES LIBANAISES (pour 2 pers) 29.99 Tabbouleh, fattouche, hummus, baba ghannouj, boulette de kebbe, feuilleté au fromage Les salades petite moyenne grande TABBOULEH 4.99 9.99 13.99 Tomate, persil, menthe, jus de citron frais, huile d'olive, oignon, épices, burghul FATTOUCHE 4.99 9.99 13.99 Jardinière de légumes frais, pain pita grillé, jus de citron frais, ail, huile d'olive, sumac LA LIBANAISE 4.99 9.99 13.99 Jardinière de légumes frais, jus de citron frais, ail, huile d'olive L'ARMENIENNE 9.99 13.99 Tomate, persil, jus de citron frais, huile d'olive, oignon, sumac, épices L'AUBERGINE (RAHEB) 8.99 12.99 Aubergine grillée, persil, tomate, échalote, jus de citron frais, ail, huile d'olive LES FRUITS DE MER 15.99 Calmar, pieuvre, crevettes, moules, crabe, jus de citron frais, huile, poivrons, épices, oignon Les soupes LA CHORBA DE L’HOSPITALITE (SOUPE DU JOUR) 5.99 LE POTAGE MARIN (POISSONS ET FRUITS DE MER) 7.99 Les entrÈes Méditerranéennes moyenne grande HUMMUS TRADITIONEL 5.99 7.99 Purée de pois chiches, purée de sésame, jus de citron frais, ail HUMMUS AU SOUJOUK Hummus, soujouk et tomates 12.99 HUMMUS À LA VIANDE Hummus, filet mignon, pignon 12.99 BABA GHANNOUJ Purée d'aubergine, purée de sésame, jus de citron frais, ail 7.99 9.99 LABNEH Fromage oriental a base de yogourt 8.99 MUHAMMARA Piment rouge, noix, chapelure et poivre de Cayenne 9.99 BASTURMA Bœuf séché, cumin, ail et poivre de Cayenne 8.99 KEBBE OU -
Traditional Bulgarian Cooking Free
FREE TRADITIONAL BULGARIAN COOKING PDF Silvia Vangelova Zheleva | 78 pages | 22 Dec 2015 | Createspace Independent Publishing Platform | 9781519718792 | English | United States Bulgarian Food: 18 Traditional & Tasty Dishes • A Little Nomad BulgariaWhere to Eat. If Bulgaria has a national dish, it is certainly shopska salad, the queen of all Bulgarian food. This Bulgarian dish is simple and best eaten in the height of summer, when tomatoes are at their very best. It is somewhat similar to a Greek salad but the ingredients and preparation are slightly different. A true shopska salad is made of roughly chopped fresh summer tomatoes and cucumbers, plus sweet green peppers and red or green onions with a truckload of finely grated sirene cheese a local Bulgarian feta and some parsley on top. This coats each bite of salad with delicious, salty cheese — just how it should be. Fun fact: the salad is the same colors of the Bulgarian flag! Funner fact: It is often served with a shot of rakia at the beginning of a meal, which is how I think all future salads should be consumed, tbh. Banitsa is a traditional breakfast pastry or anytime snack. It is similar to borek which is found in other Balkan countries but the filling is a little different and so is the shape of Traditional Bulgarian Cooking pastry. Made of a phyllo dough brushed with butter, inside it houses a blend of Bulgarian dairy deliciousness. Local Traditional Bulgarian Cooking, sirene cheese, and eggs are all mixed together and baked in their phyllo house, rolled into a snail-like coil which is then served in slices.