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6701 Busaba A3menu 02 Mar18 AW.Indd
SNACKS VEG & VEGAN Perfect for nibbling, while you decide what else to eat! Prawn crackers 2.95 Edamame 4.50 A selection of fresh and delicious Thai dishes, suitable for either Thai style crackers with sweet with sea salt flakes vegetarians or vegans. You’ll find more veg and vegan options in chilli sauce or chilli BANGKOK SMALL PLATES & SIDES our small plates and sides section. We highly recommend you try our Thai soyamari, which is a delicious vegan alternative to our signature favourite small plate. Small, tasty bites, inspired by the street food of Bangkok. Mix and match with our larger dishes to create an all-important balance of flavours and textures, perfect for sharing! Chicken satay 6.50 Thai calamari 7.95 Matchstick chicken 5.50 Chinese broccoli 4.95 Sriracha ho fun noodle 10.95 Tofu and spinach stir-fry 8.95 succulent, marinated chicken our signature wok tossed marinated crispy fried with shiitake mushroom in sweet wok-fried mushroom, red pepper, egg tofu, yellow bean, baby thigh, char-grilled and topped calamari in ginger and green chicken wings soy and garlic sauce baby spinach and flat rice noodle spinach and fresh chilli topped with peanut satay sauce peppercorn sauce seasoned with sweet chilli, soy with crispy shallot WELCOME TO BUSABA! Asian slaw 3.95 Som tam salad 4.95 and ginger sauce Avocado and hot Thai mint Thai soyamari 7.95 fresh, crunchy mix of carrot, green papaya, dried shrimp, Pad Thai jay 8.95 our signature dish now fully vegan cabbage and sesame, bursting peanut, cherry tomato, Green curry jay 11.50 tenderstem broccoli, courgette, Busaba is modern Bangkok eating, bringing you the style, super salad 6.50 friendly - wok tossed soya in ginger with flavour lime green curry infused with French bean and tofu with pad flavours and buzz of what’s happening in Bangkok right now. -
Animation Weeks of Year 2016 Offer: Animation Weeks
ANIMATION WEEKS OF YEAR 2016 OFFER: ANIMATION WEEKS FOOD SERVICE IMPLEMENTATION OFFER: INTERCONTINENTAL KITCHEN WEEKS DIVERSIFIED FOOD OFFERS FOR YEAR 2016 EMPLOYEES AWARENESS ABOUT IMPORTANCE OF EATING AT WORKPLACE 2 WHY DID WE DECIDE FOR THIS? Enrichment of daily meals To introduce healthy meals To introduce Intercontinental food To approach Slovene kitchen Presentation of the less known food To satisfy users Monthly animations Time suggestions Time of events between February and December 2016 The event will run for one week each month One dish will be present every day We will adjust ourselves to seasonal supply of food WEEK OF RAMSON Ramson soup Pasta carbonara with ramson Potato Souffle with ramson “Krpice“ with ham and ramson Baked polenta with bacon and ramson 5 WEEK OF ASPARAGUS Asparagus soup Risotto with dried tomatoes and asparagus Gratinated potatoes with curd and asparagus Asparagus souffle with mozzarella and ham Chicken steak with asparagus risotto Pizza Napolitano with asparagus 6 WEEK OF QUINOA Stew with quinoa and vegetables Tortilija with quinoa filling Quinoa risotto with shiitake mushrooms Stuffed zucchini with quinoa Grilled chicken fillet with quinoa and vegetables 7 HEALTHY WEEK Pirina risotto with fresh cheese Buckwheat porridge with mushrooms Whole wheat pasta with tuna Chicken tikka with three-color rice Poached salmon with boiled vegetables 8 WEEK OF PRIMORSKA REGION Vipava jota with smoked meat Tripe Trieste Istrian pasta with truffle sauce Walnut dumplings Karst prosciutto with melon 9 WEEK OF DOLENJSKA REGION -
MT 59-01 Danijela Sarcevic.Indd
UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex. -
Make Your Own Vietnamese Pho Soup!
Pomfret Recreation sponsors a cooking class! Make your own Vietnamese Pho Soup! Saturday, January 14th starts at 10:30 am (2 hour class) Pomfret Senior Center (207 Mashamoquet Rd) Fee: $10.00 per person Instructor: Ms. Tina Kelly Pho Soup is: Fresh vegetables, rice noodles, spices and meat. We will use onions, ginger, beef meat, pho spices, sugar, and rice noodles.. There will be a beef and vegetable version. Pho Soup is a healthy option for the cold weather coming! MUST REGISTER EARLY, WE CAN NOT TAKE WALK INS FOR THIS CLASS Pho Soup Class on 1/14/17. Please mail and make your checks payable to: Pomfret Recreation Dept., 5 Haven Rd., Pomfret Center, CT 06259. Questions: 974-1423. Or email: [email protected] Name: ________________________________________ Email address: ___________________________ Home Address: __________________________________________________________________________ Home Phone # ______________________ Emergency Phone # or Cell # __________________________ Do you have any allergies or illnesses that we need to be aware of that may interfere with preparing or eating the food prepared in this class? Yes or NO If Yes, please explain __________________________________________ $10.00 paid on ck. # -_________ or paid in cash Please note: There are certain risks involved with participating in any Pomfret Recreation activity or event and I am willingly to assume these risks for myself/my child. I hereby waive and release all other participants, the Town of Pomfret, Pomfret Senior Center, Class Instructors, any and all others involved from all claims and/or damage incurred with this program. Please be aware that by signing this form you are releasing the Town of Pomfret and its instructor, from any and all responsibility or liability for any injury or illness resulting from touching or consumption of any food or beverage. -
Wedding Menu 2017
Buffet Menu For Wedding 2017 APPETIZER Western Mediterranean seafood salad, olive, parsley Greek salad, olives, tomato, feta Three beans salad, lemon dressing Grilled tuna nicoise salad Potato salad, mustard, pickles, parsley Smoked chicken salad, orange, peppers Tomato salad, ciabatta, olives, basil Root vegetables salad, balsamic vinegar Smoked chicken salad, pasta, tomato Beef pastrami, asparagus salad, parmesan Grilled peppers salad, olives, anchovies Cucumber salad, minted yoghurt Selection of cold cut Bresaola, pastrami, salami, smoked chicken Fatoush, romaine lettuce, sumac, tomato Moutable, smoked eggplant salad, pomegranate Grilled zucchini salad, oregano, lemon dressing Selection of baked puff tart and quiches Vegetables ratatouille Grilled salmon, leek, crème cheese Seafood, tomato, thyme cream Smoked chicken, zucchini, garlic Asian Ikan teri sambal cakalang, salted fish salad, coconut, lemongrass Ayam pelalah, grilled chicken, chili sambal Ayam sambal matah, shredded chicken, shallot, chili Lawar kacang panjang, balinese long bean salad Karedok, jakarta style fried tofu, peanut sauce Gado-gado, vegetables salad, peanut sauce, belinjo crackers Rujak asinan, fruits in tamarind sauce Seafood sari segara, seafood salad, shallot, kaffir lime Chinese cold platter, jellyfish salad, vegetables tofu roll, bbq chicken Jellyfish salad, glass noodle, sesame dressing Thai beef salad, coriander lime dip Thai green mango salad, pomelo Duck spicy salad, chili peanut dressing Poached chicken salad, hainan style Prawn, glass noodles salad, lime coriander -
Northern Junket, Index
CTT3 I —•\ I •—I I I N D E I I X Digitized by the Internet Archive in 2011 with funding from Boston Library Consortium Member Libraries http://www.archive.org/details/northernjunketinOOpage I ND O NORTHERN JUNKI VOLUME 1. - NUMBER 1. THROUGH VOLUME 14.- NUMBER 9 APRIL 1949. THROUGH JULY 1984. RALPH PAGE - EDITOR AND PUBLISHER. INDEX Compiled and Published by Roger Knox INDEX TO NORTHERN JUNKET COPYRIGHT 1985 by Roger C. Knox Roger C. Knox 702 North Tioga Street Ithaca, NY 14850 TO THE MEMORY OF RALPH PAGE THIS WORK IS RESPECTFULLY AND AFFECTIONATELY DEDICATED "He was a very special human being." (Dave Fuller) "It was a sad day for the dance world when he passed on. He left thousands of friends, and probably hundreds of his-taught Contra-callers who will perpetuate his memory for some time to come." (Beverly B. Wilder Jr.) "All who knew him have suffered a great loss." (Lannie McQuaide) "About very few can it be truly said that 'He was a legend in his own time,' but Ralph certainly was and is such a legend. The world of dance is a richer place because he was here." (Ed Butenhof) ACKNOWLEDGEMENTS There is a danger when one starts naming those who helped in a task that someone may have been left off the "Honor Roll." To avoid that problem 1 wish to thank everyone who gave me any encouragement, advice, orders for the Index, or anything else one can imagine. I wish specifically to thank several people who played an important role in this endeavor and I will risk the wrath of someone I may have missed but who will nevertheless live in my heart forever. -
Menukaart-ENG-A3.Indd
SIDE DISHES per portion DRINKS Nasi Putih (white rice) 3 Soft drinks Lontong (compressed rice in cubes) 3.5 Non Sparkling water / Sparkling water 2.95 Nasi Kuning (yellow rice with coconut) 3.5 Coca Cola Original / Light / Zero 2.95 Bami Goreng (fried noodles with egg) mild or spicy 3.5 Fanta 2.95 Nasi Goreng (fried rice with egg) mild or spicy 3.5 Fernandes Green / Red 2.95 Nasi Goreng Ikan Roa 4.5 Ice Tea Sparkling / Green 2.95 Bami Goreng Ikan Roa 4.5 Sprite 2.95 Tonic 2.95 Kerupuk (deep fried prawn crackers) 2 Bitter Lemon 2.95 Emping (deep fried melinjo nuts crackers) 3 Teh Botol (Indonesian ice tea) 2.95 Susuroos Siroop 3.25 Serundeng (homemade fried coconut fakes) 2 Mazaa Lychee / Mango Juice 3.75 Peanut sauce (homemade) 2.5 Warm drinks Tea (various tastes) 2.95 Teh Jawa (Javanese tea) 3.75 SNACKS Coffee 2.75 Coffee Decaf 2.95 Lumpia (chicken / vega) 3.10 Cappuccino 3.95 Spring roll flled with (chicken), bamboo shoots and tofu Coffee Latte 4.75 Espresso 3.25 Pisang Goreng 3.10 Double Espresso 4.25 Deep fried banan Kopi Tubruk (Indonesian black coffee) 4.5 Rissoles (chicken / vega) 3.10 Indonesian croquette flled with chicken ragout / INDONESIAN VIRGIN COCKTAIL vegetable ragout and carrot MENU Es Lemon Grass 4.5 Pastei (chicken / vega) 3.10 Homemade iced tea from fresh lemon, ginger and Fried pasty flled with (chicken), rice vermicelli lemongrass ENGLISH and vegetables Hot Lemon Grass 4.5 Indonesische kroket 3.10 Homemade hot tea from fresh lemon, ginger and Indonesian potato croquette flled with minced beef lemongrass and vegetables -
To View Online Click Here
GCCL TRAVEL PLANNING GUIDE Grand European Cruise 2022 Learn how to personalize your experience on this vacation Grand Circle Cruise Line® The Leader in River Cruising Worldwide 1 Grand Circle Cruise Line ® 347 Congress Street, Boston, MA 02210 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. Soon, you’ll once again be discovering the places you’ve dreamed of. In the meantime, the enclosed Grand Circle Cruise Line Travel Planning Guide should help you keep those dreams vividly alive. Before you start dreaming, please let me reassure you that your health and safety is our number one priority. As such, we’re requiring that all Grand Circle Cruise Line travelers, ship crew, Program Directors, and coach drivers must be fully vaccinated against COVID-19 at least 14 days prior to departure. Our new, updated health and safety protocols are described inside. The journey you’ve expressed interest in, Grand European Cruise River Cruise Tour, will be an excellent way to resume your discoveries. It takes you into the true heart of Europe, thanks to our groups of 38-45 travelers. Plus, our European Program Director will reveal their country’s secret treasures as only an insider can. You can also rely on the seasoned team at our regional office in Bratislava, who are ready to help 24/7 in case any unexpected circumstances arise. Throughout your explorations, you’ll meet local people and gain an intimate understanding of the regional culture. Enter the home of a local family in Wertheim for a Home-Hosted Kaffeeklatsch where you will share coffee and cake, and experience what life is like for a typical German family; and chat with a member of Serbia’s Roma community to gain insight into the stigma facing this culture in Europe—and how they are paving the way for a new future for their people. -
Calypso Beef Soup Garlic-Ginger Beef & Noodle Soup
Calypso Beef Soup Total Recipe Time: 45 to 50 minutes Makes 6 servings Ingredients 1-1/2 pounds Ground Beef (95% lean) 1 cup diced peeled sweet potato 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 teaspoon curry powder 2 tablespoons all-purpose flour 2 cups water or ready-to-serve beef broth 1 can (15-1/2 ounces) black-eyed peas, rinsed, drained 1 can (13-1/2 ounces) light unsweetened coconut milk 2 cups packed fresh baby spinach leaves 3 tablespoons chopped fresh thyme Salt and ground black pepper Instructions 1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Pour off drippings in pan; add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and pepper are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute. 2. Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, as desired. Cook’s Tip: Regular fresh spinach, stems removed and coarsely chopped, may be substituted for baby spinach leaves. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. -
CHAL Chef Specials #2 February 23 to 29
CHAL WEEK AT A GLANCE SPECIALS #2 February 23 to 29 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY B Eggs Benedict Denver Omelet Belgian Waffle with Strawberry Breakfast Burrito with Chocolate Chip Pancake English Muffin Egg Sandwich Cinnamon Raisin French Toast R Poached eggs served over English Freshly prepared ham, onion, bell Topping Fluffy waffle Green Chili A fluffy chocolate chip pancake hot Toasted English muffin sandwich with Cinnamon raisin French toast topped E muffin with Canadian bacon and pepper and cheese omelet topped with sweet strawberries and Flour tortilla stuffed with scrambled off the griddle. Served with syrup scrambled egg, sausage patty and with a sweet glaze A hollandaise sauce whipped cream eggs, bacon, potatoes and cheese. cheese K Served with Green Chili F A S T SOUP: SOUP: SOUP: SOUP: SOUP: SOUP: SOUPS: Soup du Jour Creamy Broccoli Cheddar Soup du Jour Cabbage & Sausage Soup du Jour Chicken Orzo Soup du Jour Grilled Cheese and Tomato Mushroom Swiss Burger Chicken Parmesan Sandwich Philly Cheesesteak Sandwich Asian Pork Sandwich Cheddar BBQ Turkey Burger Ham and Cheese on Croissant Sandwich Grilled hamburger topped with Swiss Parmesan crusted chicken breast, Thin slices of grilled beef with Thin sliced roasted pork on a soft Grilled turkey burger topped with Thinly sliced ham and American Cheese and tomato grilled to cheese, sautéed mushrooms, lettuce marinara sauce and mozzarella sautéed onions, bell peppers and French roll with pickled carrots, Cheddar cheese, BBQ sauce, lettuce cheese served on a flaky croissant perfection on wheat bread. Served & tomato.. Served on a hamburger cheese toasted on a Parmesan roll. -
Large Plates Seafood Slow-Cooked Food Vegetables Meat&Poultry
*parties of 10 and up must include large plates $45 *must be enjoyed by entire table UNLIMITED SMALL PLATES PER PERSON Mezze FOR / FOR Soups Meat&Poultry comes with aged cheese, VEAL pork cracklings, ajvar, teleća krem čorba ALL OUR MEATS ARE PREPARED pickled vegetables root vegetables / creme fraiche ON A CHARCOAL GRILL BEEF PROSCIUTTO goveđa pršuta TOMATO STEAK TARTARE* paradajz supa homemade basil pesto tartar biftek pork cracklings / onion LAMB PROSCIUTTO capers / house pickled vegetable jagnjeća pršuta BALKAN KEBAB SPICY SALAMI ćevapi house ground beef & veal kulen Flatbread onion / paprika AMBAR SLIDER* OVENBAKED pljeskavica house ground beef & veal Kajmak bar urnebes / lettuce / tomato LAMB SKIM MILK SPREAD dill bechamel WILD BOAR PATTY ZLATIBOR eggplant aioli / fresno pepper gurmanska bacon stari kajmak / aged 3-6 months WHITE smoked gouda / pickles / pesto ŠUMADIJA aged cheese / mozzarella CHICKEN KEBAB mladi kajmak / unaged fresh herb / true oil / olive oil pileći ražnjić kajmak sauce / pickles SMOKED SALMON GRILLED VEGGIE capers / dill / onion / lemon homemade pesto ALMOND CRUSTED CHICKEN kalamata olives / seasonal vegetables manastirac walnut / green apple MUSHROOM chive / wasabi mayo porcini / walnut LAMB MEDALLIONS HERB jagnjeći ražnjić house ground lamb basil / teragon / dill / garlic Vegetables dill yogurt / pomegranates CHEF’S KAJMAK SELECTION PORK BELLY šumadija / mushroom / herb GRILLED ASPARAGUS* špargle thyme veloute svinjski pauflek roasted squash / quail egg Ambar BBQ sauce / housemade pickles GRILLED PORK NECK -
The Digital Cookbook for Empowerment in Youth Participation
1 The digital cookbook for empowerment in youth participation funded by main organiser partners Organizacija kreativnog ” okupljanja” - OKO OUGHT FOOD FOR TH THIS PROJECT HAS BEEN FUNDED BY THE EUROPEAN COMMISSION’S YOUTH IN ACTION PROGRAMME. The content of the publication is the sole responsibility of the publisher and the European Commission is not liable for any use that may be made of the information. This publication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Hi! We are the young people that have a story to be told and we would like to share it with you: Food for youth! 4 20 participants coming from Czech republic, Poland, Portugal, Russia and Serbia, together with their leaders gathered at a youth exchange Food as a Tool for Youth Participation in Hradec Králové, Czech Republic. From June 10th to 20th 2014, they have met to explore and discuss food through its intercultural context. y O u th p ar t i c i pa ti o n Pot of Nations is a digital cookbook that aims to support the empowerment in youth participation by encouraging young people with positive experiences and stimulating creative thinking of young people in order to develop innovative ways of promoting youth participation. It consists of the recipes for good practices in youth participation, through actual food recipes, targeting young people in their local contexts, the practices discussed and applied on the youth exchange itself. 15 33 TABLE OF CONTENTS Chapter II Chapter III Once upon a time We made 7 Introduction This chapter presents the roadmap The stories aiming to inspire of the national recipes that were put young people to look 8 in action during the exchange.