DOCSLIB.ORG

Daily Specials ENG Working Middays ~ August 2020 ~ Vegetarian Cuisine Since 1979

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Daily Specials ENG Working Middays ~ August 2020 ~ Vegetarian Cuisine Since 1979 Daily specials ENG working middays ~ august 2020 ~ vegetarian cuisine since 1979 the season JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC eggplant teresa's top featured did you know... recipe A trick to know if an eggplant is our seasonal vegetable ripe is to apply light pressure greek moussaka with your fingers on the skin; if the Summer is eggplant time. Despite being In the kitchen, of course, it is not a boring fingers leave a mark, the eggplant on the market all year round, due to its vegetable. It goes well with ingredients This month I invite you to try my vegetarian is ready to eat. greenhouse cultivation, it is now when they such as garlic, onion, zucchini, pepper and version of moussaka. I relied as much as have the best flavor and price. We discovered tomato, and aromatic plants such as oregano, possible on the original Greek recipe to its nutritional benefits and many culinary thyme, marjoram and parsley can be used to preserve all the flavor and authenticity. possibilities for you to get the most out add fragrance. Eggplant is delicious baked or The only adjustment I have allowed myself to of it and enjoy this product when it is grilled, but it has many other possibilities make, has been to change the yogurt for a at its best. Its nutritional benefits are in the kitchen: stewed, creamy, sautéed, plant-based milk in order to make a lighter indisputable. Eggplants not only provide us marinated or in a healthy vegetable pate. but equally tasty béchamel sauce.. with a high content of fiber, nutrients and It is the base of many traditional dishes summer menu 2020 water, but, as reflected in its purple color, inside and outside our borders, such as also contain anthocyanins with antioxidant Catalan escalivada, Greek moussaka or French When I opened my first restaurant action, which prevent premature skin aging. ratatouille. Can you ask the purple lady for Paradís, 40 years ago, I wanted to Eating eggplant is betting on an authentic more? . create a menu based on seasonal food, and natural anti-aging cure. as I am more than sure that nature provides each one of its fruits at the precise moment we need it the most. Flax & Kale online Now, 40 years later, I want to get back to that offer. In this new discover our new packs! menu, there will be some dishes that will change weekly and the rest will We encourage you to snack between meals, change with the seasons. Discover our to have a sweet breakfast every day and to summer dishes! have a refreshing drink a day for 24 days. No, we have not gone crazy. We have created a series of packs for you take a look at so that you can enjoy the good things in the menu! life while taking care of yourself. And to make it easier, we send them to your home visit our web or from our e-commerce at www.flaxandkale.com scan the code: Which one are you going to order? . www.teresacarles.com/carta snack trial pack _14,95 main course of the 4th week of the month. daily specials - august 2020 (V) vegan - (GF) gluten-free - (N) nuts - classic of el paradís - teresa carles book recipe starters main courses desserts SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT (V-GF) (GF) (V-GF) (V-GF) (V-FS) (V-GF) (V-GF-N) (GF) / (V-GF) vegan coleslaw: cold cucumber crêpe stuffed chickpeas, brown rice whole grain cuores stuffed apricot & spices coconut yogurt, kefir with white cabbage, soup, avocado, with spinach, spinach, paella with vegan turmeric with seitan, semifreddo cake fig jam, nuts & honey red cabbage, yogurt, coriander roasted peppers eggplant, seasonal veggies spag h ettini, caramelized Choconola carrot, apple, and peanuts and eggplants, chili jam, and hiziki mushrooms, onion, Granola ginger & miso cheese, peanuts seaweed green asparagus, roquefort soya yogurt: mayonnaise hard-boiled egg, garlic, parsley, cheese and strawberry plain white wine Strogonoff – vinaigrette sauce peach & mango – BANK HOLIDAY - à la carte service blueberries 6 week from 3 - 7 starters main courses desserts SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT (V-GF) (V-GF) (GF) (V-GF-N) (V) (V) (V-N) (V-GF) (V-GF) (GF-N) / (V-GF) lettuce, nectarine & eggplant layer curry buckwheat oatmeal & fideuá a la cannelloni pears & lemon verbena saturn peach red cabbage, cucumber gazpacho cake with risotto with beetroot marinera with stuffet with chocolate infusion with kefirshake potatoes with basil mushrooms, mushrooms burger, grilled fu ng hi, funghi pâté vegan cake peaches and mint ensaladilla, tomato sauce and seasonal onion, tomato, seaweed and agar-agar celery, apple, vegetables radishes, soya allioli soya yogurt: soya sausages, mustard plain soft soya mayonnaise – mayonnaise peach & mango – blueberries week from 10 - 14 starters main courses desserts SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT (V-GF-N) (V-GF-N) (V-GF) (V-GF) (V-GF) (V-GF) (V-GF) (V-GF-N) (GF) / (V-GF) lettuce, rocket, kale vichyssoise eggplant cake quinoa bowl with mixed mushrooms gluten-free tortelloni vegan sacher peach smoothie, kefir with fresh and dry soup with stuffed with a touch of mint, hot pot, rice spaghetti, stuffed with soya yogurt and nuts & honey tomatoes, avocado, kale chips mushrooms and azuki beans brown rice shiitake, artichokes Crumble Style basil pesto, young garlic stew, steamed spinach, and parmesan Granola black pine nuts with velouté veggies, carrots, red cheese with an soya yogurt: leeks guacamole and pepper, red eggplants and plain tomato onion, zucchini, tahini sauce – sesa m e oil, peach & mango ginger – blueberries week from 17 - 21 Teresa Carles anniversary starters main courses desserts SALAD SOUP / CREAMY SOUP VEGETABLES LEGUMES RICE / CEREALS SIMPLE PASTA STUFFED PASTA CAKE FRUIT KEFIR / YOGURT (V-GF) (V-GF) (GF) (V-GF) (V-GF) (V-N) (V-GF) (V-GF-N) (GF-N) / (V-GF) quinoa taboulé pepper & eggplant greek eggplant buckwheat eggplant panang spaghetti al ravioli stuffed tarta san marcos saffron poached banana & dates with a touch of vichyssoise with moussaka with burger with curry aglio nero, with ricotta and pears with sweet kefirshake mint, over mixed sweet potato soya protein caramelized peppers, rocket spinach with a potato and leafy greens, chips onion, tomato, and cashews gorgonzola and almond ice cream cucumber, avocado mushrooms, kale cream and soya yogurt: and dried tomato steamed roasted masala- plain br occoli, pumpkin – ketchup peach & mango – blueberries week from 24 - 28 1: choose you menu 2: choose your drink OPTION 1 purified water (0,5L.) _1,95 starter + main course _10,50 house wine glass _3,50 cold-pressed juice _5,95 OPTION 2 we love you kombucha _4,95 main course + dessert _11,95 veggie much! 3: want some bread? OPTION 3 health, love & above it all... how does it work? starter + main course + dessert _14,45 whole grain bread _1,00 healthy food! teresacarles.com/tc instagram & facebook: @teresacarles.
Load more

Recommended publications
  • Restaurant Menu
    ▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO.
    [Show full text]
  • 27 Per Person Calasparra Rice, Saffron, Pea, Pepper, Corn, Chorizo Pork
    START Tomato Gazpacho, pickled beet & shallot 10 Artisin Cheese Board, cherry compote, spiced almond & grape 17 Chickpea Hummus, olive oil & aleppo 12 Bacon Wrapped Medjool Dates & sumac yogurt 10 Papas Bravas, fried potato, manchego aioli & salsa brava 8 Daily Oyster, tomatillo-horseradish cocktail, pickled chili mignonette 16 Shrimp Ceviche, tomato, cucumber, avocado & cilantro 14 Salmon Tartar, avocado, radish, beet coulis & herb 15 Mussels, saffron aioli, pomodoro, pernod & herb 18 Grassfed Beef Meatball, pomodoro & whipped basil ricotta 12 Pork Ribs, smoked peach agrodolce & chow chow 14 Panzanella, local cucumber, tomato, toasted bread, basil, red wine vinaigrette & burrata 16 NJ Green Salad, toasted quinoa, asparagus, tomato, breakfast radish & dijon 9/13 Za’ atar Caesar, marinated zucchini, charred lemon & crisp focaccia 9/13 MAIN “Pollo e Orzo” Salad, field green, grilled chicken, olive, red onion, sundried tomato vinaigrette & ricotta salata 19 House-made Spinach Tagliatelle, heirloom cherry tomato, roasted garlic, burrata & basil 22 House-made Pasta “Balsamico” braised chicken, asparagus, garlic crema & aged balsamic reduction 22 Pastaless Lasagna, roasted eggplant, portobello, garlic spinach, pomodoro & fresh mozzarella 24 Nordic Blu Salmon, summer squash, sugar snap pea, asparagus, black fig, pine nut & beet caponata 29 Swordfish a la Plancha, sunny harvest farms wax beans, red potato, baba ganoush & cilantro gremolata 32 Local Half Chicken, sumac, spinach, caper, crisp potato, feta, lemon & natural jus 26 Cuban Sandwich,
    [Show full text]
  • AUBERGINE.NL Wist Jehet Nietdat
    AUBERGINE AUBERGINE.NL Wist jeHet nietdat... uitmaakt hoe groot of klein hij is aan de plant, een aubergine­ vrucht is altijd eetrijp. INLEIDING Een gemiddeld Nederlands huishouden eet maar weinig aubergines. Aan de kleur en vorm zal het niet liggen, want te midden van het vele groen op de groenteafdeling is het een echte eyecatcher. Een aubergine is bovendien verrassend veelzijdig. In dit boekje delen wij leuke weetjes over de paarse allemansvriend en laten we samen met gepassioneerde Nederlandse foodbloggers en een chef-kok zien hoe jij gemakkelijk een lekker auberginegerecht op tafel tovert. Heb jij trouwens ook gezinsleden die alles wat groen is op hun bord categorisch negeren? Met de fraai gekleurde aubergine is dat ‘argument’ dus letterlijk en figuurlijk van tafel. Zeker als je ze ook nog eens vertelt dat het eigenlijk een vrucht is... AUBERGINES UIT NEDERLAND Oorspronkelijk komen aubergines uit India. Rond de 15e eeuw brachten Arabieren de aubergine mee naar Spanje. Pas eeuwen later, in 1975, werden de eerste kassen in Nederland gevuld met aubergines. Omdat de plant zich het best voelt bij een temperatuur van 200 C tot 250C groeien aubergines in Nederland in kassen. Nederlandse aubergines zijn van februari tot november verkrijgbaar. De nieuwe planten worden weliswaar in november geplant, maar in december en januari is het te donker om aubergines te telen dan komen ze meestal uit Spanje. De planten kunnen tot wel 6 meter hoog worden en zo’n 110 aubergines dragen. Dat zijn heel veel borden moussaka! Het verzorgen van aubergineplanten is grotendeels handwerk. Dagelijks worden rijpe vruchten met een speciaal schaartje afgeknipt van de plant.
    [Show full text]
  • Meze Steaks & Grills Specials & Casseroles Seafood Spicy
    COLD STARTERS - MEZE HEALTHY MEAL SEAFOOD £17.95 Per person - Adaptable to vegetarian 37 CALAMARI £10.95 1 OLIVE MARINATE V £3.45 Marinated and battered squid with tartare sauce and green salad • Houmous Kavurma N • Falafel V 2 HOUMOUS V £4.95 • Broad Beans V • Halloumi Cheese V 38 GRILLED SALMON £15.95 Served with mashed potato and stir-fried vegetables Puree of chick peas, tahini, lemon juice and garlic • Aubergine Ratatouille V • Chicken on Wooden • Quinoa Tabbouleh V Skewers 39 SEA BASS (1 FILLET) £13.95 (2 FILLET) £17.95 3 BABA GHANOUSH V £5.95 Served with mashed potato and stir-fried vegetables • Baba Ghanoush V • Lamb on Wooden Caviar of smoked aubergine, tahini, garlic, yoghurt, lemon and olive oil • Tzatziki V Skewers 40 FISH SPECIAL £18.95 • Borek V • Lamb Kofte Grilled sea bass, salmon & king prawns, served with stir-fried vegetables 4 QUINOA TABBOULEH V £5.45 41 GRILLED SUCCULENT MARINATED PRAWNS £18.95 Finely chopped flat-leafed parsley mixed with mint, quinoa, tomatoes, Served with French fries & green leaves and sweet chilli sauce onion, lemon and pomegranate syrup FULL MEZE PLATTER £12.95 per person SPICY POTS 5 STUFFED VINE LEAVES V N £5.45 • Houmous V • Broad Beans V All cooked with onion, coconut cream, Rice with pine kernels, onions and herbs wrapped in vine leaves • Falafel V • Aubergine Ratatouille V garlic and ginger based spicy sauce served with rice • Borek V • Tzatziki V 6 TZATZIKI V £4.95 42 SPICY VEGETABLES V £11.95 • Halloumi Cheese V • Quinoa Tabbouleh V Mixed vegetables Yoghurt dip with cucumber, fresh mint,
    [Show full text]
  • Eat Street Menu 09/16/19 – 09/20/19
    Eat Street Menu 09/16/19 – 09/20/19 Monday Tuesday Wednesday Thursday Friday Scrambled Eggs Scrambled Egg Whites Breakfast Buffett Chefs choice: Frittata, breakfast potatoes, Vegetable, Pork & Turkey Sausage/Bacon Assorted Muffins, Croissants, Scones, Assorted Bagels, Sliced Fresh Breads & English Muffins Breakfast Smear Bar (Cream Cheese, Garden Veg CC, Walnut Raisin CC, Scallion CC, Seasonal) Continental Peanut Butter, Assorted Jams & Jelly Sliced Fresh Fruit and Melons Yogurt & Granola Bar Hard Boiled Eggs Oatmeal Selection of Oatmeal, Steal Cut Oats & Grits or Farina 12oz & 16oz Hand Stretched Sicilian Style Pies Served by the Slice Cheese, Pepperoni, Vegetable Garlic Knots Daily Special (Sandwich, Stromboli, Pasta, Gourmet Pie) Pressed & Toasted Sandwiches: Chipotle Roasted Turkey Caesar Tomato Wrap Grilled Chicken, Avocado, Tomato, BBQ Sauce Torn Arugula, Ciabatta Chicken Cordon Bleu, Ham, Swiss, Dijon, Pretzel Roll Italian Sausage, Roasted Red Peppers, Spinach, Provolone, Panini Selection of Chefs Choice Daily Composed Deli Salad Made to Order Sandwiches Honey Ham, Roasted Turkey, Smoked Turkey, Roast Beef, Roasted Chicken, Salami Chicken Salad, Egg Salad, Tuna Salad & Roasted Vegetables American, Cheddar, Swiss, Provolone, Pepper Jack & Fresh Mozzarella Cheese Variety of Fresh Toppings and Spreads Selection of Fresh Baked Breads and Rolls LaFrieda Burgers & Cheeseburgers Turkey Burgers, Grilled Chicken Sandwiches Grilled Cheese, Quesadillas Served with Salsa and Sour Cream Grilled Hot Dogs, Cheesesteaks and Chicken Cheesesteaks
    [Show full text]
  • Soupes & Salates
    Soupes & Salates (Soups and Salads) Soupes Kotopoulo Avgolemono 8 Classic chicken and orzo egg-lemon soup Soup of the day 9 A fresh soup created from current fare. Ask your server what today’s soup is. Salates Horiatiki 16 The famous Greek peasant salad with fresh Heirloom tomatoes, Cucumbers, Feta cheese, Olives, fresh oregano and extra virgin oil Smyrneiki 14 Romaine hearts, water cress, pine nuts mix with scallions, fresh mint and lemon dressing Pantsaria 16 Mixed greens with slow-roasted oven beets, Manouri cheesse, Walnuts, with orange and balsamic vinaigrette New Prasini 12 Field greens with broken wheat and turmeric tossed with olive oil and fresh lemon Horta 12 Steamed seasonal greens, with lemon and olive oil dressing Politiki 12 Fresh cabbage, celery, carrots, and red bell peppers served with oil and apple vinegar dressing Orektika (Appetizers) Calamarakia 16 Fried calamari with fresh lemon Tiropitakia 12 Five house made fried cheese pies Calamari Skaras 16 Grilled calamari stuffed with multi colored peppers, Graviera and Manouri cheese Spanakopita 9 Five triangles of the traditional Greek spinach and Feta cheese pie Lithos Chips 12 Fried eggplant and zucchini chips served with house-made Tzatziki sauce Saganaki 11 Traditional pan-fried Graviera cheese Sardelles 12 Fresh Sardines fried or grilled with an herb crust served with olive-lemon dressing Octapodi 18 Grilled octopus served with fava bean spread, grilled red pepper and lemon-olive oil dressing Htapodosalata 18 Combination of steamed octopus with grilled chopped red pepper,
    [Show full text]
  • Índice General De Recetas
    ® THERMOMIXwww.thermomixmagazine.com Índice general de recetas 2011-2020 (n.os 27-146) RECETA Revista Pág Tiempo total kcal/ración A partir de un tomate 48 56 1 h 40 min 463,7 kcal/R Abajá a la algecireña 41 86 1 h 472,7 kcal/R Acarayés (Buñuelos de Bahía) 104 52 12 h 45 min 164 kcal/U Aceite aromático con aceitunas negras 133 22 30 min 441 kcal/T Aceite de oliva negra de Aragón 72 47 20 min 3.475,4 kcal/T Aceitunas negras “aliñás” 45 64 24 h 738 kcal/T Acelgas con almejas 50 6 1 h 30 min 169,9 kcal/R Acelgas con bechamel 71 36 50 min 379,9 kcal/R Acelgas con pollo y verduras 45 77 30 min 304,7 kcal/R Acelgas con tomate 46 33 30 min 184,6 kcal/R Acelgas en adobillo 81 22 40 min 288,8 kcal/R Acelgas rojas con piñones 124 32 30 min 315 kcal/R Acelgas y ajetes con huevos 116 136 40 min 240 kcal/R Adobo tandoori para marinar carnes para barbacoa 58 34 7 h 319,6 kcal/R Agua con aroma de apio, limón, jengibre y manzana 33 50 5 min 13,7 kcal/R Agua con aroma de fresa 33 50 5 min 16,2 kcal/R Agua de lima con semillas de chía 95 32 5 min 96 kcal/R Agua de pepino con limón y chía 105 13 25 min 107 kcal/R Agua de Sevilla 35 52 12 h 213,4 kcal/R Agua de té verde 65 32 15 min 6,7 kcal/R Agua de Valencia 111 18 5 min 229 kcal/R Aguachile de gambas 122 116 15 min 293 kcal/R Aguja de cerdo con piña y naranja 122 39 2 h 552 kcal/R Aguja de ternera guisada con patatas a las hierbas 95 19 1 h 543 kcal/R Agujas de ternera 97 23 1 h 40 min 176 kcal/U Ahi poke (Poke de atún con arroz) 140 68 40 min 650 kcal/R Air baguettes de jamón ibérico 90 63 40 min 138
    [Show full text]
  • Hake Warm Escalivada Salad, Chorizo
    NIBBLES Bread Artisan bread with butter or extra virgin olive oil and balsamic (v) £1.95 Ciabatta Baba ganoush and dukkah (v) £2.10 Olives Marinated, warm (v) £2.25 Squid Crumbed with green tabasco aioli £4.50 STARTERS Soup Home-made each day, served with Barnett’s bread (v) £4.50 Cullen Skink Smoked haddock, cream, potatoes, leeks and celery served with Barnett’s bread £6.95 Quail Damson chutney, chanterelles and leek tart, garlic purée, madeira jus £11.50 Langoustines Squid ink risotto, broad beans, endive, vermouth sauce £9.00 Beef short ribs Barbequed and smoked, crispy chicken wings, radish salad, tomato relish, corn bread £8.50 Gravadlax Beetroot cured, vodka crème fraiche, potato blini, cucumber, capers, cress £8.95 Porcini Gnocchi Woodland mushrooms, fried ricotta, sage and rocket (v) £7.50 STARTER OR MAINS Linguine Chilli, garlic, shallots, parsley and lemon served with either handpicked crab £9.50/18.95 or cherry tomatoes (v) £6.50/13.95 Mussels White wine, garlic, shallots, cream, parsley, fries (Starter no fries) £8.00/13.50 Bavette steak salad Crisp lettuce, croutons, bacon, parmesan, crumbed fried egg, anchovy dressing £9.00/13.95 MAINS Fish and chips Local haddock, garden peas, tartare sauce £9.50/13.50 Monkfish Wrapped in Parma ham, ratatouille, saffron potato, wild rice popcorn, gazpacho sauce £18.50 Hake Warm escalivada salad, chorizo, Kalamata olives, curds, sherry vinaigrette £17.50 Lemon sole On the bone, baby spinach, clams, mussels, crevettes, chive and lemon butter sauce £19.50 Pork belly Sautéed potato, bacon, shallots, creamy savoy cabbage, apple sauce £15.50 Veal Loin, truffle mash, rainbow chard, romanesco, cassis jus £21.50 Ravioli Lentil and pumpkin, amoretti crumbs, brown butter, parmesan (v) £13.50 GRILL We only use Scottish meat sourced from Henderson butchery, which is dry aged on the bone for a minimum of 32 days.
    [Show full text]
  • Julia Child's Ratatouille
    Julia Child's Ratatouille Ingredients: 1 pound eggplant 1 pound zucchini 1 teaspoon salt 4-6 tablespoons olive oil (divided) 1/2 pound thinly sliced yellow onions (about 1 1/2 cups) 2 green peppers (about 1 cup) 2 cloves mashed garlic Salt and Pepper to taste 1 pound tomatoes (peeled and then seeded and juiced) 3 tablespoons minced parsley Step-by-step directions: Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain and dry each slice in a towel. One layer at a time, saute the eggplant and then the zucchini in 4 tablespoons hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish. In the same skillet, cook the onions and peppers (add an additional 2 tablespoon of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt and pepper to taste. Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.
    [Show full text]
  • Kempinski Bansko Banquet Kit Summer 2016
    Bringing to at the foot of the Pirin Mountains 1 Table of contents Destination information 3 Hotel information 4 Dining facilities 5-6 Meetings, trainings and events 7-8 Floor plan and meeting rooms 7 Technical equipment 8 Culinary offerings 9-24 Coffee breaks 10-11 Lunch and dinner menu selection | 3 course menu 12 Lunch and dinner menu selection | 4 course menu 13 Buffet menu selection | Classique 14 Buffet menu selection | Elegance 15 Buffet menu selection | Symphony 16 Barbecue menu selection 17 Themed buffet menu selection | Bulgarian 18 Themed buffet menu selection | Italian 19 Themed buffet menu selection | Asian 20 Themed buffet menu selection | International 21 Business lunch menu selection 22-24 Cocktail and finger food selection 25 Beverage selection 26-28 Open bar selection 27 Beverage package selection 28 Cooking classes 29 Sushi cooking class 30 Barbecue cooking class 31 Pastry cooking class 32 Teambuildings and incentives 33-37 Incentive possibilities in the surroundings of Bansko 34-35 Teambuilding activities for your group 36 Summer events in Bansko 37 2 Destination About Bansko The town of Bansko is situated at the northeastern foot of Pirin beneath the highest and the most beautiful Karsts part of the mountain. Bansko is one of the biggest winter resorts in the country. If you add to this its architectural and historical value, Bansko is the pearl in the Bulgarian necklace. Bansko is an important cultural centre for the region. According to historic records, the settlement was first established about 9th - 10th century A.D. on the site where ancient Thracian settlements had existed.
    [Show full text]
  • Hot Meal Menu
    Hot meal menu At the BSA we offer a daily fresh cooked meal prepared on site by our Markies Catering Chef. The meals are available for Junior School, Senior School and Staff members The price of a meal is €7,- a day. All meals will be served with a piece of fruit and fruit water. In our ordering system you can order the meals by subscription or by placing a daily order. Please place your order before 10:00 a.m. the day before serving. Link: https://markies-nl-bsa.12order.eu Allergies or diet wishes? Please contact us by email: [email protected] Your Sincerely, Team Markies Catering Monday: - Tuesday: Red thai Chicken curry with rice and vegetables Tofu curry with rice Wednesday: Minced beef lasagne Vegetarian lasagne Thursday: Chicken Gyros with greek style rice and rattatouille Vegetarian Gyros with greek style rice and ratatouille Friday: Enchiladas with chicken and rice Vegetarian Enchiladas and rice * All meals will be served with a piece of fruit and fruit water Monday: Penne with salami, Italian vegetables , mozzarella and pesto Penne with Italian vegetables, mozzarella and pesto Tuesday: Chicken leek and mushroom casserole Vegetarian casserole Wednesday: Beef curry with potatoes and salad Vegetarian curry with potatoes and salad Thursday: Beef sausage with mashed potatoes and carrot/peas Vegetarian sausage with mashed potatoes and carrot/peas Friday: Pasta Carbonara Pasta with creamy vegetables sauce * All meals will be served with a piece of fruit and fruit water Monday: Rigatoni with chicken spinach and feta cheese Rigatoni
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]