DOCSLIB.ORG

Kaffeine Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Kaffeine Menu HOT BEVERAGES Filter Coffee R16 Refill R12 Americano – Shot of Espresso topped with hot water R19 Flat White – Espresso with hot steamed milk R22 Cappucino Reg: R24 / Grande R30 Austrian Cappucino – Espresso with steamed milk & whipped Cream R28 Red Cappucino R26 Single Espresso R16 Double Espresso R18 Single Macchiato – Espresso with hot foam milk R18 Double Macchiato R20 Mocha – Hot Chocolate with a shot of Espresso R26 Café Latte – Espresso with foamy steamed milk R26 Hazelnut Latte – Espresso with foamy steamed milk and hazelnut syrup R28 Chai Latte R27 Red Latte R27 Hot Chocolate – Regular / White / Milo R26 Tea – Rooibos / Ceylon R18 Tea – Earl Grey / Green / Speciality R21 Shot of Espresso R8 Soya milk or pouring cream R8 Homemade Sides: Rusk R8 Crunchie R8 Choc Chip Cookie R10 COLD BEVERAGES Coke / Coke Light / Coke Zero / Crème Soda/ Sprite / Sprite Zero / Tab / Fanta Orange R20 Soda Float R27 Appletizer & Red Grapetizer R25 Ice Tea R20 Glass of Milk Small R13 Large R18 Orange Juice – Freshly Squeezed Small R19 Large R24 Fruit Juices – Mango / Apple / Tropical Small R17 Large R19 Iced Coffee – with cream, ice cream or ice R27 MilkShakes Chocolate / Strawberry / Vanilla / Bubblegum / Small R23 Banana / Lime / Crème Soda Large R29 Gourmet MilkShakes Small R28 Milo / White Chocolate / Peanut Butter Large R32 Double Think Add R7 Smoothies – Ice Cream or Dairy Free Small R20 Mango / Strawberry / Lemon & Mint Large R29 Mixed Fruit Smoothies available on request Bottled Water – Still / Sparkling R17 ALCOHOLIC BEVERAGES Wine Glass R28 House – Red, White, Rose Bottle R85 Beer Castle / Castle Light / Black Label / Amstel / Windoek / Windhoek Light R26 Heineken R26 Cider Hunters Dry or Gold / Savannah Dry or Light R28 Irish Coffee / Dom Pedro R40 Spirits – Vodka / Whiskey / Brandy / Amarula R20 MENU ALL DAY BREAKFAST LIGHT MEALS TOASTIES & TRAMEZZINIS Toast options – 2 slices of toast served with your choice of Anchovy Paste, Soup of the day – Served with ciabatta R42 Served with a small portion of chips or side salad Marmite, Cheese, Honey, Marmalade or Jam R20 Toastie Tramezzini Savoury Pancakes – Mince & Cheese or Chicken with mushroom sauce served Mini Breakfast – 1 egg, 2 bacon rashers, tomato relish & a slice of toast R27 with a side salad R52 Cheese R34 R39 Cheese & Tomato R37 R43 Power Oats – Jungle Oats served with peanut butter and sliced banana R35 Quiche of the day – Served with salad or chips R57 Ham & Cheese R40 R43 Ham, Cheese & Tomato R42 R48 Scrambled Eggs – 3 eggs served on 2 slices of toast with homemade Spicy Chicken Livers – Creamy chicken livers in a peri-peri sauce, served with Cheese & Bacon R43 R50 tomato relish R37 ciabatta R60 Bacon & Egg R47 R52 Chicken Mayo R47 R54 Cheese Omelette – 3 eggs & cheese served with 2 slices of toast & tomato relish R40 Falafel Pita – Chickpea Falafel in a toasted pita with salad greens, creamy Avo, Feta & Mozzarella R47 R55 hummus & garlic tzatziki R65 Spinach, Feta & Mushrooms R47 R55 Sunrise Breakfast – 2 eggs, 3 bacon rashers, tomato relish, 2 slices of toast Tuna Mayo R50 R54 & preserves R40 Kaffeine Chicken – Grilled chicken breast topped with mushrooms, bacon & Bacon, Avo & Mozarella R50 R55 cheddar cheese, finished under the grill R70 Cheese & Mince R50 R55 Kaffeine French Toast – Fried egg bread served with maple syrup & bacon R42 “Portuguese” Steak – 200g Sirloin steak, fried egg and chips R89 Health Breakfast – Fresh fruit salad, muesli, plain yoghurt & honey R46 WRAPS Mince on Ciabatta – Delicious bolognaise mince served on 2 slices of ciabatta R50 PASTAS Roast Veg Wrap – Roasted & stir fried veg, feta & basil pesto R70 Breakfast Pita – Toasted Pita filled with scrambled eggs, bacon, and Creamy spinach, feta & mushroom R70 Kaffeine Wrap – Bacon, avo, feta & basil pesto R70 cheddar cheese served with tomato relish on the side R52 Creamy ham & mushroom R70 Hawaiian Chicken Wrap – Grilled chicken, peppers, onion & Breakfast Wrap – Wrap filled with egg, bacon, mushroom & served with pineapple served with sweet chilli mayo R70 tomato relish R56 Tomato, bacon & mushroom R70 Thai Chicken Wrap – Spicy thai chicken cooked in coconut milk R70 Breakfast Pizza – Tomato & onion relish, bacon, scrambled eggs & cheddar Spaghetti Bolognaise R70 Cheese R60 Beef Lasagne served with salad R70 SWEETS Full English – 2 eggs, 3 bacon rashers, beef sausage or cheese griller, tomato relish, fried mushrooms, baked beans, chips, 2 slices of toast, butter and preserves R70 Spicy Thai Chicken Penne R70 Freshly Baked Scone – Served with cream & jam or cheese & jam R27 Build your own extras: Bran Muffin – Served with cream & jam or cheese & jam R27 Onion / Tomato / Egg / Tomato Relish / Slice of Toast R8 RUSTIC PIZZAS Fried Banana / Ham / Cheese / Feta / Mushrooms / Baked Beans / Hummus R13 Pancakes – 2 pancakes served with cinnamon & sugar, ice cream Bacon / Beef Sausage / Cheese Griller / Avo (Seasonal) / Mince / Chicken R18 Feta & Garlic – Drizzled with olive oil & herbs, topped with garlic & feta R48 or cream R29 Chips Pesto, Cheese & Tomato – Mozzarella cheese, balsamic glazed cherry Pancakes – 2 pancakes served with caramel & banana, ice cream Small R26 or cream R33 Large R35 tomatoes, homemade tomato sauce & drizzled with pesto R56 Mozzarella & Mushroom – Mozzarella cheese, mushrooms & our Vanilla Ice cream and Chocolate Sauce R32 homemade tomato sauce R60 Homemade waffle – Served with ice cream or cream & maple syrup R38 SALADS Ham & Pineapple – Mozzarella cheese, ham, pineapple & our homemade tomato sauce R62 Cake of the Day – Served with your choice of cream or ice cream R42 All salads include mixed lettuce, tomato, cucumber, peppers, carrots & onions Bacon & Banana – Mozzarella cheese, bacon, banana & our Greek Salad – Feta & Olives R62 homemade tomato sauce R62 Tuna Salad – Tuna Mayo & Boiled Egg R62 GO VEGAN Grilled Chicken Salad – Warm Chicken R62 Kaffeine Salad – Bacon, Avo & Feta R62 Roast Veg Salad R62 Scrambled Vegan – Chickpea scramble with caramalised red onion & toast, topped with cherry tomatoes and homemade relish R55 BURGERS 041 583 5080 Healthy Vegan – Banana & peanut butter smoothie bowl served with gluten free granola, strawberries, coconut cream & flakes. R55 All burgers served on a lightly toasted roll, topped with lettuce, tomato, fried onions and www.kaffeine.co.za your choice of monkey gland, chilli or BBQ sauce with a portion of chips Mezze Platter – Homemade falafels, hummus, coconut dill tzatziki with toasted pita bread and lentil tabouli salad R64 180g Homemade Beef Burger R77 Grilled Chicken Breast Fillet Burger R77 Mushroom Pasta – A creamy pasta dish infused with thyme, mushroom, 180g Homemade Beef Cheese Burger R80 LIKE us on Facebook onion & fresh parsley R70 180g Bacon, Avo & Cheese Burger R89 GET IN CONTACT: GET IN *Select from our extras to build your own burger.
Load more

Recommended publications
  • Tyndale House Publishers, Inc. Carol Stream, Illinois
    Tyndale House Publishers, Inc. Carol Stream, Illinois surprised_by_motherhood.indd vii 12/27/2013 2:33:13 PM notes CHAPTER 4: A GREAT, BIG MAN NAMED CHUCK . John :, nlt (emphasis added) . John :, nlt CHAPTER 5: TWO FUNERALS AND A BABY SHOWER . Horatio G. Spafford, “It Is Well with My Soul,” . CHAPTER 9: THERE’S NOTHING ROUTINE ABOUT THE ROUTINE . Colossians : (emphasis added) ACKNOWLEDGMENTS . Ephesians :- 211 glossary of south african words bakkie: Pickup truck. In South Africa, it’s commonplace for kids, grown- ups, animals, and just about anything else to all ride together in the back of the pickup. biltong: Dried, salted meat— usually of wild game. A sort of beef jerky equivalent, but much, much better. (My apologies, America, but it’s true.) bonnet: The British/South African term that refers to the car’s hood, as we say in the States. dassie: A hardy rabbit that lives in the rocky outcroppings in the South African veld. karoo: A semidesert natural region of South Africa. Home to sheep farming and all my favorite childhood vacation memories. 213 SURPRISED BY MOTHERHOOD koeksisters: A twisted braid of pastry that is deep fried and then dipped in sweet, sticky cold syrup. Served at all birthday parties, teas, church events, and school functions. Absolutely irresistible. koppie: Small hill. kraal: Fenced- in animal pen. kuier: To visit for long, companionably protracted periods of time. Marmite: Inherited from the British, this breakfast spread is black, has a very salty taste, and is a staple of all South African homes. Great on toast or crackers, especially when coupled with grated cheese and a slice of tomato, it’s an acquired taste that you either love or hate.
    [Show full text]
  • Asli Foods, Inc 8350 Bristol Court, Unit # 113 Tel:(301) 362-3673 Jessup, MD 20794 Fax:(301) 362-3674 [email protected] Cell:(443) 413-1950
    Asli Foods, Inc 8350 Bristol Court, Unit # 113 Tel:(301) 362-3673 Jessup, MD 20794 Fax:(301) 362-3674 [email protected] Cell:(443) 413-1950 ITEMS LIST K.C.B PRODUCTS Crown Cake Rusk 700-g x 12 Bhail Mix 400 g x 10 Delicious Cake Rusk, 700-g x 12 Bombay Mix 400 g x 12 No Egg Cake Rusk, 700-g x 12 Boondi 400 g x 10 KCB Almond Cake Rusk 700-g z 12 Boondi, Masala 400 g x 10 KCB Fruit Cake Rusk 700-g z 12 California Mix 400 g x 12 Special Cake Rusk, 340-g x 12 Chana Dall 400 g x 12 Special Cake Rusk, Delicious, 340-g x 12 Chewra Mix 400 g x 12 Special Cake Rusk, No Eggs, 340-g x 12 Chick Peas Hot 400 g x 12 Special C. Rusk, No Eggs / Sugar,340-g x12 Chin Chin Mix 400 g x 12 Plain Tea Rusk, 200-g x 18 Corn Flakes 400 g x 10 Sweet Bakar Kahni, 350-g x 12 Dall Moong 400 g x 12 Fancy Rolls 170-g x 12 Dall Moth 400 g x 12 Fruit Cake Slices x 12 Exotic Mix 400-g x 12 Mango Cake Slices x 12 Ferrari Mix 400-g x 12 Badam Biscuit 7-Oz x 12 Green Peas 400-g x 20 Badam-Coconut Khatai 7-Oz x 12 Karachi Krunch 400-g x 12 Cashew Khatai 7-Oz x 12 Kashmir Mix 400 g x 12 Chai Biscuit 7-Oz x 12 Medium Sev 400-g x 10 Coconut Cookies, 7-Oz x 12 Peas Mix 400 g x 12 Elachi Khatai, 7-Oz x 12 Punjabi Mix 400 g x 12 Karachi Fruit Biscuit 7-Oz x 12 Thin Sev 400 g x 12 Kalonji 7-Oz x 12 Pakori 14-Oz x 12 Nan Khatai 7-Oz x 12 Meethi Sirini 10-Oz x 12 Pista Khatai, 7-Oz x 12 Shakkar Para 10-Oz x 12 Osmania Biscuit, 7-Oz x 12 Namak Para 10-Oz x 12 Til Cookies 7-Oz x 12 Methi Para 10-Oz x 12 Zeera Biscuit 7-Oz x 12 Spicy Namak Para 10-Oz x 12 Pound Cake Sliced, Plain
    [Show full text]
  • Visual Consumption: an Exploration of Narrative and Nostalgia in Contemporary South African Cookbooks
    Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks by Francois Roelof Engelbrecht 92422013 A mini-dissertation submitted in partial fulfilment of the requirements for the degree Magister Artium (Information Design) in the Department of Visual Arts at the UNIVERSITY OF PRETORIA FACULTY OF HUMANITIES MAY 2013 Supervisor: Prof J van Eeden © University of Pretoria DECLARATION I declare that Visual consumption: an exploration of narrative and nostalgia in contemporary South African cookbooks is my own work and that all the sources that I have used or quoted have been indicated and acknowledged by means of complete references. __________________ Francois Engelbrecht Student number 92422013 6 May 2013 ii © University of Pretoria “What is patriotism but the love of the food one ate as a child?” – Lin Yutang (Lin Yutang > Quotes [sa]) iii © University of Pretoria SUMMARY AND KEY TERMS This study explores the visual consumption of food and its meanings through the study of narrative and nostalgia in a selection of five South African cookbooks. The aim of this study is to suggest, through the exploration of various cookbook narratives and the role that nostalgia plays in individual and collective identity formation and maintenance, that food, as symbolic goods, can act as a unifying ideology in the construction of a sense of national identity and nationhood. This is made relevant in a South African context through the analysis of a cross-section of five recent South African cookbooks. These are Shiny happy people (2009) by Neil Roake; Waar vye nog soet is (2009) by Emilia Le Roux and Francois Smuts; Evita’s kossie sikelela (2010) by Evita Bezuidenhout (Pieter-Dirk Uys); Tortoises & tumbleweeds (journey through an African kitchen) (2008) by Lannice Snyman; and South Africa eats (2009) by Phillippa Cheifitz.
    [Show full text]
  • Bakery Unit: All Products Except Bread
    BAKERY UNIT: ALL PRODUCTS EXCEPT BREAD 1. INTRODUCTION India is a major manufacturing house for bakery products and is the third- largest biscuit manufacturing country after USA and China. The bakery industry has achieved third position in generating revenue among the processed foods sector in India. The first and second segments are wheat flour processing and fruit and vegetables processing. The boost of bakery industry occurred after MOFPI came in existence in year 1988 and continue still date. 2. PRODUCTS AND ITS APPLICATION: The most popular and worth manufacturing bakery products are: Biscuits /Cookies; Cakes; Breads, Buns, Pav for Pav Bhaji/burgers/Dabeli etc.; Rusk, Wafer Biscuits (need specific set-up), Pizza base, Dough Nuts, Bagels, Waffles, Muffins, Cupcakes, Pies, Swiss/ cream rolls , Puff Pastries and many others. 3. DESIRED QUALIFICATION FOR PROMOTER: A good level of competence is needed to understand quality of raw materials, formulation of products, functions of additives used in formulation, control of process and machinery to produce end product of desired quality, taste and texture, type of packing material to be used, market trends and penetration, etc. Technical knowledge and skills are needed for problem solving, and to ensure good hygiene and safety in the workplace. Plant Capacity & Product-Mix: It is proposed here to manufacture khari (bakery puffed biscuits), rusk (toast) and bakery biscuits (NANKHATAI) and other bakery biscuits) with an installed capacity of total 1000 kg/day, in which, 40% khari, 40% rusk and 20% assorted bakery biscuits. One can produce cakes, cream rolls, buns, bread, pav cupcakes, etc. in a same facility.
    [Show full text]
  • Kenya Studies Review Summer 2020 | Volume 8 |Number 1
    Kenya Studies Review Summer 2020 | Volume 8 |Number 1 KENYA STUDIES REVIEW EDITOR Imali J. Abala Ohio Dominican University ASSOCIATE EDITOR Peter Kimosop Youngstown State University EDITORIAL BOARD MEMBERS Francis Koti Rachel Ndonye Middle Tennessee State University Montgomery College Faith Maina Elimelda Moige Ongeri Texas Tech University North Carolina A&T State University Charles Manyara Eric Otenyo Radford University Northern Arizona University Patrick Mose Kefa Otiso Ohio University Bowling Green State University Wanjala S. Nasongo Jerono Rotich Rhodes College North Carolina Central University STATEMENT OF EDITORIAL POLICY Kenya Studies Review (ISSN 2150-5764) is published as a service to Kenya Scholars and Studies Association members, who are encouraged to submit articles on topics related to Kenya and from academic disciplines that are of interest to the interdisciplinary audience of its members. Summer 2020 | Volume 8 |Number 1 Copyright © 2020 Cover and graphic design by Billystrom Jivetti – University of New Mexico Cover picture by Imali J. Abala Kenya Studies Review Summer 2020 | Volume 8 |Number 1 KESSA PRESIDENT: Jerono Rotich, North Carolina Central University VICE PRESIDENT & WEBMASTER: Patrick Mose, Ohio University EXECUTIVE COMMITTEE: Imali J. Abala, Ohio Dominican University Jeremiah Asaka, Sam Houston State University Rachel Boit, University of North Carolina Jonathan Choti, Michigan State University Billystrom Jivetti, University of New Mexico Penina Kamina, State University of New York Rachel Ndonye, Montgomery College Moses K. Ochanji, California State University Wakiuru Wamwara, Wright State University MEMBERSHIP INFORMATION For an annual membership in Kenya Scholars and Studies Association, which includes subscription to KSR journal, dues are: $50 for professional presenter member and $25 for student member.
    [Show full text]
  • Besigheidsure Maandae - Vrydae 07:30 - 17:00 (Kombuis Sluit 15:00) Saterdae 08:30 - 15:00 (Kombuis Sluit 14:00)
    Besigheidsure Maandae - Vrydae 07:30 - 17:00 (Kombuis sluit 15:00) Saterdae 08:30 - 15:00 (Kombuis sluit 14:00) Business Hours Mondays - Fridays 07:30 - 17:00 (Kitchen closes at 15:00) Saturdays 08:30 - 15:00 (Kitchen closes at 14:00) Al ons geregte mag moontlik knoffel en neute bevat All our dishes may contain garlic and nuts Rook slegs toelaatbaar op die voorste stoep Smoking only permitted on the front terrace Vir groepe van 10 of meer word ’n 10% diensfooi gehef A service fee of 10% will be charged for groups of 10 or more Pannekoek bedien tot 15:00 (Saterdae tot 14:00) Pancakes served untill 15:00 (Saturdays untill 14:00) Pannekoek bedien met ingelegde Karoo groenvye, pekanneute en roomkaas 59 Pancake served with Karoo green fig preserve, pecan nuts and cream cheese Pannekoek bedien met appel, rosyntjies en kaneel 39 Pancake served with apple, raisins and cinnamon Tradisionele pannekoek bedien met kaneelsuiker en suurlemoen 25 Traditional pancake served with cinnamon sugar and lemon Pannekoek bedien met pangebraaide vryloop hoender, mayonnaise en cheddar kaas 65 Pancake served with pan fried free range chicken, mayonnaise and cheddar cheese Lekkernye bedien tot 17:00 (Saterdae tot 15:00) Treats served untill 17:00 (Saturdays untill 15:00) Roosterkoek Roosterkoek bedien met cheddar kaas, appelkooskonfyt en botter 36 Roosterkoek served with cheddar cheese, apricot jam and butter Muffin Muffin bedien met cheddar kaas, appelkooskonfyt en botter 39 Muffin served with cheddar cheese, apricot jam and butter Piesangbrood Piesangbrood bedien
    [Show full text]
  • Salads, Starters & Light Meals Sandwiches & Wraps
    Lunch Welcome to Harvest at Laborie! We invite you to sit back, relax and enjoy your time spent with us. Our passionate team of chefs take care in sourcing the highest quality produce from in and around Paarl ... from the freshest fish, to succulent and perfectly aged steaks, free-range chicken and eggs, and where possible, herbs and veggies from our newly planted garden. Pair these dishes with our wide range of delicious wines from the farm and further afield and you’re in for a feast of the senses! Good food for everyone. Bon appétit! Matthew Gordon and the Harvest Team Salads, starters & light meals Steaks Roasted butternut, rosa tomatoes, beetroot salad, Fillet (180g) R98 with hummus, micro greens and basil pesto (V) R48 | R78 Fillet (250g) R125 Homemade fettuccine with shaved courgette, oven-dried tomato, chevin cheese, chilli and lemon (V) R48 | R88 Rib eye (300g) R105 Calamari, rocket and crisp chourico salad with peppadews, Rump (300g) R105 chourico oil and coriander yoghurt dressing R66 | R90 Sirloin (300g) R105 Seared, home-smoked local trout, celeriac, fennel and apple slaw, fresh herbs, tomato, T-Bone (500g) R130 lemon, olive oil and trout caviar R68 All our steaks are aged for a minimum of two weeks to ensure maximum Warm duck liver and confit duck leg salad tenderness and flavour. When available our sirloin, rump and prime rib are with pear chutney, crisp potato and beetroot dressing R70 from Weltevrede farm in the Free State and all are free-range. Harvest charcuterie and cheese board: (All mains and steaks are served with fries or dauphinoise potato Locally made honey-glazed gammon, chourico, and vegetables, where applicable.
    [Show full text]
  • K and the Spirit of Maranatha Cecil Coffey
    rAt... ORGAN OF THE LAX UNtON CONOE RE NCE, OF SEVENTH -DAY ADVENTISTS October 28, 1975 Volume LXVII, Number 40 K and the Spirit K DI of Maranatha the lake union The Cost of Sacrifice HERfiLD How much will it cost you to make a sacrifice to God? It cost OFFICIAL ORGAN OF THE LAKE UNION CONFERENCE OF SEVENTH • DAY ADVENTISTS the widow who "cast in all that she had" two mites. Yet, rich October 28, 1975 Vol. LXVI I, No. 40 men laden with vast surpluses gave huge sums without the slightest twinge of sacrifice. How much must you give for it to be A RICHARD DOWER, Managing Editor MARILYN TWOROG, Copy Editor called sacrifice? C JUDY LUKE, Circulation Services Sacrifice is defined as the giving up of something cherished for P Member, Associated Church Press something considered to be of prior claim. It is doing without Indexed in the Seventh-day Adventist Periodical Index. some choice possession so that the superior cause may benefit. In EDITORIAL COMMITTEE: Lowell L. Bock, Chairman; W. L. Murrill, Vice-Chairman; F. L. Jones. 2 Samuel 24:24 we see King David refusing to accept for free the CORRESPONDENTS: Jack Martz, Illinois; Cliff Hoffman, Indiana; Fred Williams, Lake Region; Ernest Wendth, Michigan; Glenn Aufderhor, Wisconsin; David Bauer, threshing floor of Araunah because he had come there to sacrifice Andrews University; Joyce Griffith, Hinsdale Sanitarium and Hospital. to God: "Nay, but I will surely buy it of thee at a price; neither NOTICE TO CONTRIBUTORS: All articles, pictures, obitu- aries, and classified ads must be channeled through your will I offer burnt offerings unto the Lord my God of that which local conference correspondent.
    [Show full text]
  • Fellendordfs Phd2016.Pdf
    UCC Library and UCC researchers have made this item openly available. Please let us know how this has helped you. Thanks! Title Development of consumer accepted low salt and low fat traditional Irish processed meats Author(s) Fellendorf, Susann Publication date 2016 Original citation Fellendorf, S. 2016. Development of consumer accepted low salt and low fat traditional Irish processed meats. PhD Thesis, University College Cork. Type of publication Doctoral thesis Rights © 2016, Susann Fellendorf. http://creativecommons.org/licenses/by-nc-nd/3.0/ Embargo information No embargo required Item downloaded http://hdl.handle.net/10468/3843 from Downloaded on 2021-09-27T02:44:30Z Ollscoil na hEireann National University of Ireland Coláiste na hOllscoile, Corcaigh School of Food and Nutritional Sciences Development of consumer accepted low salt and low fat traditional Irish processed meats Thesis presented by Susann Fellendorf State-certified Diplom Food Chemist Under the supervision of Prof. Dr. Joseph Kerry Dr. Maurice O’Sullivan To obtain the degree of Doctor of Philosophy – PhD in Food Science and Technology Head of School Prof. Yrjo Roos 2016 Table of Contents Table of Contents ................................................................................................. i Acknowledgements ............................................................................................ vii Declaration ...........................................................................................................x Abbreviations .....................................................................................................
    [Show full text]
  • Posh Sausage Roll with Sweet Red Onion Chutney
    PRODUCT SPECIFICATION PRODUCT: Posh Sausage Roll with Sweet Red Onion Chutney Frozen unbaked puff pastry with a Sausage and Sweet Red Onion Chutney filling PRODUCT CODE 2463 INGREDIENTS: Pastry: Wheat flour, Margarine (Palm and Rapeseed Oil, Water, Salt), Water, Salt, Preservative (Potassium sorbate), Sausage and Sweet Red Onion Filling (50%) (Pork Sausage (80%)(Pork, Pork Rind, Rusk(Wheat flour, Salt, Raising Agent: Ammonium Bicarbonate), Water, seasoning (Wheat flour, Salt, Dextrose, Stabiliser: Sodium Di Phosphate, Anti-oxidant: Ascorbic Acid, Spice: Black Pepper, Yeast Extract, Spice Extracts: Nutmeg, Mace, Pepper, Cayenne), Wheat flour, Dextrose, White Pepper, Black Pepper, Casing (Beef Collagen), Sweet Red Onion Chutney (20%) (Red Onions (48%), Brown Sugar, White Wine Vinegar, Sugar, Modified Maize Starch, Concentrated Redcurrant Juice, Reconstituted Lemon Juice (contains Water, Concentrated Lemon Juice, Preservative (Potassium Metabisuphite), Mustard Seeds, Salt, Ground Ginger (contains Preservative: Sulphur Dioxide), Dried Thyme, Mixed Spice)), Glaze (Water, Milk Protein, Dextrose, Rapeseed Oil). ALLERGEN ADVICE: Contains: Gluten (Wheat), Milk, Sulphites, Mustard. COUNTRY OF ORIGIN INGREDIENT COUNTRY OF Manufacture COUNTRY OF ORIGIN Straight Run Wheat Flour: 75% extraction rate. Protein Target 11.0%, Moisture 15% max, Colour Wheat flour UK Grade -1.5-1.3. Hagberg Minimum 250. Contains Calcium, Iron. Nicotinic acid and Thiamine as statutory flour additives. UK, Germany Margarine – New Britain Oils CSPO (Certified segregated) RSPO member no’s.- Plantation 1-0016-04-000-00 Palm Oil- Papua New Guinea, Solomon Isles Cake and Pastry Margarine Manufacturing- 606-04 Rapeseed Oil- UK, Germany, France CSPO certificate no’s.- Plantation BMT-RSPO-000019 Manufacturing- BMT-RSPO- 000001 Water UK Wales UK Wales Mains potable ex Water Authority.
    [Show full text]
  • South Africa ACE Handout
    Build a South African Plate PROTEIN OPTIONS Common meats traditionally served with a bbq flavored sauce: ostrich, alligator, zebra, lamb, beef Springbok: Very similar to steak and filet mignon in texture and taste. Ostrich: the leanest of red meats available! Can be ordered sliced thin and similar to prime beef in tate. Boerwors: Traditional South African sausage made mainly from beef and mixed with lamb or pork. Made over the barbeque with lots of tasty spices. Biltong: Cured beef, ostrich or pork made with a mixture of vinegar, salt and spices like garlic! Similar to beef jerky! Bredi: Slow cooked lamb or beef mixed with tomatoes and edible flowers made into a simmering stew! Usually served with rice and beetroot. Fun Fact: "Braaing" is a common social event centered around quality food A where meats are grilled over an open fire! C CARB SOURCES I Black Eyed Peas: A hearty and smoky flavor of beans with a slight spice and made with a little sauteed bacon. Pap: porridge/polenta similar to grits made from white corn maize. Yellow Rice: Rice browned with seasonings such as turmeric, ginger, and curry R then cooked in stock. Usually tossed with raisins and served with most meats. Mealie Bread: Corn bread! Served with most main meals or on it's own as a snack. F FRUIT & VEGGIES A Chakalaka: A veggie packed dish made with onions, tomatoes, peppers, carrots and beans usually served cold. Asparagus, Eggplant, Mushrooms, Parsnip, Beetroot & Cauliflower Pineapples, Mangos, Peaches and Grapes Apricots, Bananas, Apples, Avocados, Dates, Lemons, Figs, Coconuts H Gooseberries: tart berries that resemble grapes! The darker in color, the sweeter they will be.
    [Show full text]
  • RIVM Rapport 350070001 Dutch National Food
    Dutch National Food Consumption Survey – Young Children 2005/2006 Children Young – Survey Consumption Food National Dutch Report 350070001/2007 M.C. Ocké | C.T.M. van Rossum | H.P. Fransen et al Dutch National Food RIVM National Institute fot Public Health and the Environment Consumption Survey – Centre for Nutrition and Food PO Box 1 Young Children 2005/2006 3720 BA Bilthoven The Netherlands www.rivm.nl RIVM Report 350070001/2008 Dutch National Food Consumption Survey- Young Children 2005/2006 M.C. Ocké C.T.M. van Rossum H.P. Fransen E.J.M. Buurma E.J. de Boer H.A.M. Brants E.M. Niekerk J.D. van der Laan J.J.M.M. Drijvers Z. Ghameshlou Contact: C.T.M. van Rossum Centre for Nutrition and Health [email protected] This investigation has been performed by order and for the account of Ministry of Health, Welfare and Sport, within the framework of 5.4.10 'Food consumption survey -Young Children' RIVM, P.O. Box 1, 3720 BA Bilthoven, the Netherlands Tel +31 30 274 91 11 www.rivm.nl © RIVM 2008 Parts of this publication may be reproduced, provided acknowledgement is given to the 'National Institute for Public Health and the Environment', along with the title and year of publication. 2 RIVM Report 350070001 Abstract Dutch National Food Consumption Survey-Young Children 2005/2006 Young children in the Netherlands aged 2 to 6 years do not consume sufficient amounts of vegetables, fruit, fish and fibre. In addition the intake of saturated fatty acids is higher than recommended in the 4 to 6 year-old age group.
    [Show full text]