Restaurant Werdenfels

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snack menu daily 12.00pm – 06.00pm Homemade spicy goulash soup served in the tureen with farmhouse bread (1,o,9) € 7,50 baked Camembert with cranberry marinated salads, bread and butter (1,g,7,e,j) € 8,50 6 piece of Nuremberger sausage on sourcrout with bread and medium-strength mustard (1,c,10) € 8,80 Bavarian salad of sausages with onions and cucumber (1,10,c,j,b) € 9,80 salad plate with avocado, goat cream cheese, egg and olives with balsamic vinegar dressing, bread and butter (3,1,g,7,e,c,j) € 12,80 snack plate “Werdenfels” with cheese from the Alps, specialties of bacon and ham of our region, radishes, pickled cucumbers, farmhouse bread and butter (1,g,7,b,e,c,j) € 14,50 Prices including tax The letters and numders behind the dishes refer to all additives and allergens. Please have a look on the last page. ice cream menu daily 12.00pm – 08.30pm mixed ice cream to your choice (3 balls) chocolate-, strawberry-, vanilla-, nut-, or lemon ice cream (a,g,j,1,6,7,8) € 4,80 mixed ice cream with whipped cream (1,6,7,8) € 5,30 iced coffee / iced chocolate coffee / chocolate with 2 balls vanilla ice cream, whipped cream, waffle and chocolate chips (g,h,j,1,6,7,8) € 6,50 ice cream cup “Badersee” each 2 balls of vanilla- and strawberry ice cream(a,g,j,1,6,7,8) fresh fruit salad, whipped cream, almond chips and egg liqueur € 8,20 banana split 2 balls vanilla- and 1 ball of chocolate ice cream, 1 half banana, whipped cream, sauce of chocolate, pistachios and almonds (a,g,j,1,6,7,8) € 7,80 homemade salad of fresh fruits with whipped cream, almond chips and maraschino (g,j,7,8) € 6,50 daily fresh cakes and tartes fruitcake, Gugelhupf mousse- and cream tartes waffle strudel (g,j) daily price whipped cream (g) € 0,80 Prices including tax The letters and numbers behind the dishes refer to all additives and allergens. Please have a look on the last page. .

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Snap Pea Salad Cream of Asparagus Soup
Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette.
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Salad Cream Sachets UNIT: 200 X 9G SSP: £3.95
Salad Cream Sachets UNIT: 200 X 9g SSP: £3.95 OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Description The Fairway Assured range of wet sachet condiments, which are the perfect accompaniment for any meal. Eye-catching colours and an easy opening offers ease of use as well as great taste making our range ideal for all catering sectors. Included in the range are: Barbeque Sauce Brown Sauce English Mustard French Mustard Horseradish Sauce Malt Vinegar Mayonnaise Mint Sauce Salad Cream Tartar Sauce Tomato Ketchup OVER 600 PRODUCTS. 8 PRODUCT CATEGORIES. 1 UNIQUE BRAND. Visit us online at www.fairwayfoodservice.com Salad Cream Sachets UNIT: 200 X 9g SSP: £3.95 Allergen Information Cereal Milk Eggs Peanuts Nuts Crustaceans Mustard Fish Lupin Sesame Celery Soya Molluscs SO2 Specifications Nutrition Allergens Dietary Information Typical Values Per 100g/ml Contains Cereal No Suitable for Vegetarians Yes 1016 kJ Contains Gluten - Suitable for Vegans No Energy 246 kcal Contains Milk No Suitable for Sufferers of Yes Fat 22 g Contains Eggs Yes Lactose Intolerance - of which saturates 1.6 g Contains Peanuts No Suitable for Coeliacs Yes Carbohydrates 10.7 g Contains Nuts No Approved for a Halal Diet No - of which sugars 7.8 g Contains Crustaceans No Approved for a Kosher Diet No Fibre g Contains Mustard Yes Protein 0.4 g Contains Fish No Salt 1.52 g Contains Lupin No Contains Sesame No Contains Celery No Contains Soya No Contains Molluscs No Contains Sulphur Dioxide No Ingredients Directions for Use Storage Instructions Water, Spirit Vinegar, Rapeseed Oil, Use immediately Store in a cool dry place, away from direct Thickener (Modified Starch), Sugar, Salt, sunlight and heat Acidity Regulator (Acetic Acid), Pasteurised EGG Yolk, MUSTARD Powder, Stabilisers (Xanthan Gum, Guar Gum), Natural Colour (Lutein Extract), Preservative (Potassium Sorbate).
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Physicochemical, Rheological and Consumer Acceptability of Cassava Starch Salad Cream
Marsland Press Journal of American Science 2010;6(1):65-72 Physicochemical, Rheological and Consumer acceptability of cassava starch salad cream Ashaye Olukayode.Adebayo1, Sanni Oladimeji Lateef2 Arowosafe Bolanle Elizabeth 3 1Institute of Agricultural Research and Training Obafemi Awolowo University P.M.B 5029 Ibadan Nigeria 2University of Agriculture Abeokuta 3International Institute of Tropical Agriculture Ibadan [email protected] Abstract: Cassava is popularly consumed as a staple in many regions of the developing world. Limitation to utilization of cassava roots by processors is its high perishability and bulkiness. Salad Cream is a ready made creamy-white dressing with a flowing consistency of which modified maize flour serves as the base raw material. At present there is little information on the physical, chemical, pasting and rheological properties of salad cream from cassava starch. This work was aimed to evaluate the physicochemical, rheological and consumer acceptability of cassava starch salad cream from three Nigerian low cyanide cassava varieties (96/01632, 98/0505 and TME419). Commercial salad and cassava starch salad cream were evaluated for physical (colour), chemical (titratable acidity, pH, total solids, protein, sugar, starch, fat, ash, moisture content and dry matter) and rheological (viscosity). Consumer acceptability was evaluated by ten-member panel randomly selected from male and female adults. Lightness (L*) values of cassava starch salad cream from 96/01632 (85.17), 98/0505 (84.21), TME 419 (84.38) and control (77.28), Chroma were 96/01632 (15.77), 98/0505 (16.13), TME 419 (17.59) and control (28.97). Commercial salad cream was significantly higher at p<0.05 in moisture (48.99%), protein (1.61%), sugar (17.59%), titratable acidity (8.63), total solids (61.92%) and ash (2.75%).
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Working Lunches
WORKING LUNCHES HEALTHY AND ENERGISING 1 Oven Fired Tuna Loin Roasted Mediterranean vegetables, wood fired red pepper emulsion, rocket leaf Quinoa (V) Black rice and barrel aged feta salad Warm Indian Spiced Onion and Spinach Bhajis (V) House pickled vegetables, coriander yoghurt Broad Bean (V) Pea and mint dip, grissini sticks, raw heritage vegetable Corn-fed Chicken Breast Ratte potatoes and kale, olive oil, lemon and oregano dressing Mango and Chia Yoghurt Pot Jenny’s Homemade Multi Seed Energy Balls Blossom honey crème fraiche HEALTHY AND ENERGISING 2 Baked Cod Loin Choi, fennel and samphire salad Wheatberry, Cranberry, Herb and Barrel Aged Feta Salad (V) Warm Turkish Spiced Cracked Chick Pea Falafel (V) House pickled vegetables, coriander yoghurt Raw Heritage Vegetables (V) Grilled wholemeal pitta, house tzatziki and humus Corn-fed Chicken Breast House dried heritage tomato, red onion and lime salsa, cress All prices exclude VAT 00697 WORKING LUNCHES Heritage Carrot and Courgette Loaf Cake Pistachio cream cheese Sour Cherry and Almond Granola Pot AMERICAN Buttermilk Fried Chicken Wing sauce, blue cheese dipping sauce, celery Dr Pepper Slow Cooked Pulled Beef Brisket Onions and jack cheese in brioche Cracked Pepper Potato Skins (V) Sour cream Pizzas American hot Chicago four cheese (V) Louisiana Shrimp and Avocado Salad Key Lime Cheesecake Candied Lime Peanut Butter Brownie Salted peanut butter ripple cream INDIAN Chilli, Lime and Ginger Marinated Tiger Prawns Gem heart, preserved lemon, heritage tomato raita Tikka Spiced Roast Paneer
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Formal Catering Menu
formal catering menu cold hors d’oeuvres Passed Tray Service Priced Per Dozen—Three Dozen Minimum Per Selection Prices are subject to change due to market increase 207.761.6665 seafood poultry & meat [email protected] Fresh Lobster Meat with Pineapple Mango Beef Tenderloin on Baguette with One Union Wharf Chutney on Crostini Horseradish Chive Aioli Portland, ME 04101 Crab Salad with Ginger and Lime in Phyllo Figs wrapped with Prosciutto and Roquefort www.theblacktieco.com (seasonal) Shrimp Cocktail with Cocktail Sauce & Lemon Wedges Ginger Beef with Sesame on Wonton Asian Marinated Shrimp Wrapped in Asparagus Tip with Prosciutto Snow Peas Smoked Turkey on Cranberry Bread with Seared Tuna on Flatbread Crisp with Boursin and Herb Crust Lemon Pepper Aioli Rosemary Apricot Chicken Salad Profiterole Mussels with Salsa Cruda Virginia Ham Pinwheel Crepe with Tarragon Spicy Shrimp Crostini Crab and Avocado Mustard Cream Quesadilla Duck Breast on Baguette with Raspberry Smoked Salmon on Sweet Potato Crisp with Ginger Sauce Saffron Aioli Prosciutto, Tomato, Oil Cured Black Olive, Seared Ocean Scallop with Garlic Curry Basil and Parmesan on Baguette And Ginger Beef Carpaccio on Herb Toast with Lemon Cumin Seared Tuna with Wasabi Aioli on Olive Oil and Parmesan Wonton Crisp Cucumber Cups with Spicy Garlic and Cinnamon Sage Gravlax on Pumpernickel Curry Chicken Deviled Lobster Salad Eggs Thai Pork with Sesame & Ginger in Phyllo Cups Grilled Pork Tenderloin with Sour Cherry Compote Atop Rosemary Crostini vegetable & cheese Fresh Mozzarella, Pesto
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Mayonnaise, Ketchup and Sauce Preparation Systems Sauces to Suit Every Taste
Mayonnaise, Ketchup and Sauce Preparation Systems Sauces to suit every taste Sauces to suit every taste – based on this concept, IKA® applica- All such sauces are oil-in-water emulsions. An appropriate quanti- tion engineers have developed a versatile processing system for ty of hydrophilic emulsifier must be added to prevent the phases the preparation of a range of different sauces, such as mayonnai- from separating. se or ketchup. In the case of mayonnaise-type sauces, egg yolk, milk protein or Mayonnaise is a popular condiment that consists of oil, water vegetarian emulsifiers are generally used for this purpose. The and egg yolk. Different countries have various requirements for emulsion is stabilized and the viscosity of the final product is adju- the designation of a product such as mayonnaise. In EU member sted using hydrocolloids and starches. A properly balanced recipe states, mayonnaise must have a total fat content of at least 70 % produces the desired mouthfeel and optimum structure. and an egg yolk content of at least 5%. Under German delica- tessen industry guidelines, salad mayonnaise must have an oil The incorporation of additives is not sufficient to produce a high content of at least 50 %. quality emulsion. Most importantly, the oil phase must be broken down into very fine droplets - just one of the requirements the Variants available on the market include mustard mayonnaise, to- IKA® process is able to satisfy very rapidly. As the IKA® system can mato mayonnaise, as well as remoulades and various low calorie be used to prepare products with a wide viscosity range, it is ideal salad creams and dressings.
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Sauces, Spices, and Condiments: Definitions, Potential Benefits
Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health II Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets Maria Nieves Garc´ıa-Casal,1 Juan Pablo Pena-Rosas,˜ 1 and Heber Gomez-Malav´ e´ 2 1Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Geneva, Switzerland. 2Department of Sociology, University of Geneva, Geneva, Switzerland Address for correspondence: Maria Nieves Garc´ıa-Casal, Ph.D., Evidence and Programme Guidance, Department of Nutrition for Health and Development, World Health Organization, Avenue Appia 20, Geneva, GE 1211, Switzerland. [email protected] Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008–2013 increasing from 31,749,000 to 35,795,000 metric tons.
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Effect of Packaging Materials on the Storage Conditions of Salad Cream from Cassava, Sweet Potato and Three Leaf Yam Starches
©2015 Scienceweb Publishing International Journal of Biotechnology and Food Science Vol. 3(5), pp. 57-62, August 2015 ISSN: 2384-7344 Research Paper Effect of packaging materials on the storage conditions of salad cream from cassava, sweet potato and three leaf yam starches Eke-Ejiofor J.* • Beleya E. A. Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, P.M.B. 5080, Port Harcourt. *Corresponding author. E-mail: [email protected]. Accepted 23rd June 2015 Abstract. Salad cream was prepared from starches of cassava, three leaf yam and sweet potato. The proximate parameters of the cream were evaluated and the salad cream were packaged in plastic and bottle containers and stored for a period of six week. Proximate analysis of salad cream showed cassava starch salad cream to have the highest moisture (58.96%), while protein was (0.46%), carbohydrate was (37.18%) with control as highest respectively. Three leaf yam starch salad cream had the highest ash content 2.30% and lowest fat content (21.08%). Fat content showed no significant difference (p > 0.05), while total available carbohydrate (TAC) was significantly different (p < 0.05) from all other samples. Storage parameters such as moisture, peroxide value (PV), total titratable acidity (TTA), free fatty acid (FFA) and pH increased with storage. Moisture content of the stored cream in bottle and plastic containers was highest at six weeks (60.85%) in both cases, while peroxide value ranged from (0.67 to 5.55 mEq/kg) with control as lowest and three leaf yam salad cream as the highest.
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Afternoon Tea Menu
HIGHCLERE CASTLE AFTERNOON TEA MENU Smoked Salmon and Roquette Salad Lemon and tarragon mayonnaise ~ Marinated Cucumber Mint and lime cream cheese ~ Free Range Egg and Mustard Cress Roquette salad and mayonnaise ~ Coronation Chicken Coriander, mango, and sultana mayonnaise ~ Baked Scone Strawberry Jam and clotted cream ~ Victoria Sponge Cake Vanilla butter cream, strawberry jam ~ Salted Caramel Chocolate Pot Topped with popping candy ~ Baked Carrot and Ginger Cake Topped with an orange cream cheese Please note that this menu may be subject to change. We are unable to mix items from one menu to another, the above is a set menu for this option. Highclere Castle is a responsible food provider which complies with the new Food Allergen labelling laws which were introduced in December 2014. Please note that we do not offer a Vegan menu, nor can we guarantee that our products are DAIRY FREE or NUT FREE. HIGHCLERE CASTLE GLUTEN FREE AFTERNOON TEA MENU Smoked Salmon and Roquette Salad Lemon and tarragon mayonnaise ~ Marinated Cucumber Mint and lime cream cheese ~ Free Range Egg and Mustard Cress Roquette salad and mayonnaise ~ Coronation Chicken Coriander, mango, and sultana mayonnaise ~ Baked Scone Strawberry Jam and clotted cream ~ Victoria Sponge Cake Vanilla butter cream, strawberry jam ~ Salted Caramel Chocolate Pot Topped with popping candy ~ Baked Carrot and Ginger Cake Topped with an orange cream cheese Please note that this menu may be subject to change. We are unable to mix items from one menu to another, the above is a set menu for this option. Highclere Castle is a responsible food provider which complies with the new Food Allergen labelling laws which were introduced in December 2014.
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Oatrim-5 As Fat Substitute in Low Calorie Salad Cream : Nutritional and Microbiological Qualities
Kasetsart J. (Nat. Sci.) 34 : 500 - 509 (2000) Oatrim-5 as Fat Substitute in Low Calorie Salad Cream : Nutritional and Microbiological Qualities Nednapis Vatanasuchart and Siriporn Stonsaovapak ABSTRACT This research was attempted to modify low calorie salad cream substituted with 12 percent Oatrim- 5 gel for soybean oil and to ensure safety for consumption of the salad cream. Three levels of oatrim-5 gel replacement at 50, 70 and 90 percent compared to control of salad cream were evaluated by descriptive and preference tests. The results demonstrated that the highest intensity of characteristics such as aroma, sourness, viscosity and flavor belonged to the control sample and the intensity became lower when the Oatrim-5 was substituted more, except color and smoothness. The preference toward characteristics except viscosity of the salad cream substituted with 50 percent Oatrim-5 were not significantly different from the sample with 70 percent substitution, and the 90 percent substituted sample seemed to be unacceptable to panelists. Addition of xanthan gum as thickening agent at 0.3-0.5 percent showed an improvement of stability, which could prevent breakage of the emulsions. When viscosity of the 70 percent level was measured, the sample with addition of 0.5 percent xanthan gum was more viscous than the others, reaching a value at 3070 cp. close to the control at 3740 cp. Moreover, analysis of proximate composition of the control compared to all substituted samples indicated a remarkable reduction in fat and energy content, which were 59.39, 29.81, 18.71 and 7.24 gram; as well as 595.21, 341.00, 242.00 and 144.00 kcal, respectively.
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Bagels Sliced Fish Spreads Veggies Deli Sliced Cheese
BAGELS SLICED FISH PLAIN, POPPY, RYE, SALT, BY THE 1/2 POUND MULTIGRAIN, SESAME, MULTIGRAIN EVERYTHING, DOUBLE SMOKED SALMON 28 EVERYTHING, BAGEL ROLLS HOUSE CURED BEET LOX 36 SMOKED SABLE 36 1 BAGEL 1.5 1/2 DOZEN 9 BAKER’S DOZEN 18 VEGGIES RED ONION, CAPERS, WATERMELON RADISH, SPREADS CUCUMBER, HERBS, BY THE 8 OZ PICKLES, PEPPERONCINI, BLACK OLIVES, SAUTEED PLAIN - $6 ONIONS, APPLE TOFU - $6 (+.5 EACH) MENU VEGGIE - $7 HORSERADISH - $7 TOMATO, SPROUTS, HERB TOFU - $7 ARUGULA, BUTTER LOX AND DILL - $18 TOBIKO - $18 LETTUCE (+1 EACH) JAM - $6 BUTTER - $6 AVOCADO (+2.5) ORDER DIRECT VIA: HONEY BUTTER - $6 BLACKSEEDBAGELS.COM ALMOND BUTTER - $6 DELI CONTACT: EGG SALAD 5.5 SLICED TUNA SALAD 4.5 [email protected] SMOKED WHITEFISH SALAD 6.5 (646) 484-5718 CHEESE CHICKEN SALAD 3.75 SMOKED TURKEY 7 PROVOLONE, SWISS, MAPLE BACON 5.5 GRUYERE, MUENSTER, SALAMI 4 @BLACKSEEDBAGELS WHITE CHEDDAR, HAM 4 MOZZARELLA ($2 EACH) CLASSICS SIGNATURES SMOKED SALMON Cream Cheese, Red Onion, Tomato, Capers 12.5 HOUSE BEET LOX Horseradish Cream Cheese, Radish, Herbs 12.75 LOX SCHMEAR Lox & Dill Cream Cheese, Radish, Sprouts 7.5 TOBIKO Smoked Salmon, Tobiko Cream Cheese, Butter Lettuce 13.5 SABLE Lox & Dill Cream Cheese, Butter Lettuce, Onion 15.5 MILK & HONEY Ricotta, Apple, Honey 6 SMOKED TROUT Hard Boiled Egg, Arugula, Dijon Mustard 12.5 MIAMI VICE Turkey Melt, Sautéed Onions, Pickles, Swiss Cheese, LARRY DAVID Whiteﬁsh Salad, Cream Cheese, Sweet Cucumber 11 Dijon Mustard 11 EGG SALAD Butter Lettuce, Red Onion, Cracked Pepper 6.5 COMBO Ham, Salami, Pepperoni,
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Heinz Salad Cream (1X2.35Kg)
Heinz Salad Cream (1x2.35kg) Product Disclaimer: Whilst every care has been taken to ensure this information is correct, the data contained here has been supplied by the respective brand owners and Creed Foodservice is not responsible for the accuracy or completeness of this data. The information is provided in good faith but is for general information purposes only. Creed Foodservice does not manufacture the product. To ensure that you have the most up- to-date information please check the product label on delivery. For more information, please see our full allergen disclaimer or email [email protected] Product Images 10/10/2021 1 https://www.creedfoodservice.co.uk/heinz-salad-cream-2-35kg.html Additional Information Product Code 174351 Outer EAN 1 5000157024350 Allergens Celery/Celeriac No Contains Cereals Containing Gluten No Crustacea No Eggs Yes Fish No Lupin No Milk No Molluscs No Mustard Yes Nuts No Peanuts No Sesame Seeds No Soybeans No Sulphur Dioxide and Sulphites No Ingredients, Storage & Usage Directions For Use SHAKE WELL BEFORE USE. spirit vinegar, water, rapeseed oil (22%), sugar, cornflour, mustard, Ingredients pasteurised egg yolks (3%), salt, colour - riboflavin Storage Instructions After opening refrigerate and eat within 8 weeks. Storage Type Ambient 10/10/2021 2 https://www.creedfoodservice.co.uk/heinz-salad-cream-2-35kg.html Approved for a Halal Diet Yes Approved for a Kosher Diet Yes Suitable for a Vegan Diet No Suitable for a Vegetarian Diet Yes Suitable for Coeliacs No Suitable for Sufferers of Lactose Intolerance No Nutritional Information Carbohydrate of which Sugars per 100g (g) 17 Carbohydrate Per 100g (g) 18.5 Energy per 100g (kcal) 293 Energy per 100g (kJ) 1215 Fat of which Saturates per 100g (g) 1.8 Fat per 100g (g) 23.8 Protein per 100g (g) 1.3 Salt per 100g (g) 1.7 Dietary Information 10/10/2021 3 https://www.creedfoodservice.co.uk/heinz-salad-cream-2-35kg.html.
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