Product Brochure
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Lids for Kids™
Ben & Jerry's® And Yahoo!® Help Connect Schools To The Internet Back To School With Lids For Kids™ S. Burlington, VT & Santa Clara, Calif. -- August 25, 1997 -- Ben & Jerry's Homemade Inc., manufacturer of super premium frozen desserts, and Yahoo!, Inc. (http://www.yahoo.com), the leading Internet guide, have teamed up to help schools get connected to the Internet through a dynamic consumer sweepstakes promotion. Dubbed "Lids for Kids™", the national sweepstakes invites individuals to send in lids from pints of Ben & Jerry's products to support NetDay, a grassroots volunteer initiative to help K-12 schools in the United States connect to the Internet. "NetDay is not just about making the wire connections that make network and Internet access a reality," said Michael Kaufman of PBS, and co-founder of NetDay. "We're making and strengthening the connections between people, both inside and outside the classroom, who share a common goal: to provide the best possible education for our children. NetDay is pleased to partner with Ben & Jerry's and Yahoo! to help make that goal a reality." Launching today, the "Lids for Kids™" sweepstakes offers individuals a chance to help NetDay and win from more than 25,000 prizes for sending in lids from pints of Ben & Jerry's ice cream, low fat ice cream, frozen yogurt, and sorbet -- the grand prize being a lifetime supply of Ben & Jerry's. For every lid collected, Yahoo! and Ben & Jerry's will contribute ten cents to NetDay -- with a goal of $100,000. "Since we started the company, Yahoo! has been dedicated to promoting community awareness through outreach, education, and information access," said David Filo, co-founder and chief Yahoo at Yahoo!. -
Events & Conference Menu
EVENTS & CONFERENCE MENU 3 Breakfast Refreshment breaks Lunch Canapés Hand held dining Dinner Beverages Have it all Welcome to one of Australia’s largest conference, meeting and event spaces. Jupiters Hotel & Casino Gold Coast is committed to creating a host of unforgettable experiences to keep you coming back again and again. When it comes to food, we are passionate about providing the finest quality of product with a focus on fresh local produce. All Jupiters Hotel & Casino chefs boast extensive culinary experience and a flexible approach to cuisine to please even your most discerning diner. Whether it is a banquet dinner for one thousand or a high-powered business session for 20 guests, Jupiters Hotel & Casino offers personalised service, exceptional value for money, accuracy, creative flair and the flexibility to cater to any of your reasonable requests. We can even tailor an event menu to suit your particular theme, no matter how quirky, with spectacular results. Coupled with extensive beverage lists and packages, the banquet menu will treat you to a fully serviced, satisfying experience from the privacy of your own space. What’s more, you will be looked after by an events team with personality, passion and professionalism. They can assist with room sets and layouts, theming, catering and event menu planning, as well as offering suggestions on entertainment, team building and fun after hours activities to take your event from ordinary to extraordinary. With a wide range of restaurants and bars, the 24-hour action of Jupiters Casino and live entertainment, Jupiters Hotel & Casino is the perfect place to mix your business with pleasure. -
OTR Newsletter
OFFICIAL NEWSLETTER OF TAMPA INTERNATIONAL AIRPORT ontheRADAR SEPTEMBER 2016 Blue Arrivals/ Departures curbsides to close nightly due to construction Beginning Sept. 6 through early 2017, Tampa the new rental car center with the Main Terminal. During International Airport will close the blue side arrival this process, there can be no activity underneath. and departure curbsides from 8 p.m. to 4 a.m. for construction of the SkyConnect guideway. The Airport will dry-run the closures the nights of Sept. 6 and 7 and make any necessary changes to plans to This closure affects passengers on American, Delta, ensure smooth traffic flow, as is typically done with all JetBlue and United. During this time, all pick-ups and construction likely to impact passengers. Construction drop-offs for those airlines will be directed to Short is scheduled to begin the night of September 8. n Term Parking. Other ground transportation options, including taxis and hotel shuttles, will not be affected. • Guests should park in the Short Term Parking garage and take the blue elevators to baggage claim to meet their travelers. Parking fees will be waived for drop-offs and pick-ups. • Crews will temporarily stop work and operations will return to normal during the Thanksgiving and winter holidays, as well as the National College Football Championship in January. • Drivers are asked to closely observe all posted speed limits and watch for directional signage. The closures are necessary to ensure the safety of guests, employees and tenants while crews lift steel beams that The Airport will close the roadways in front of Blue Arrivals and Departures weight up to 146,000 pounds – about the weight of a to allow for steel beams, some weighing as much as 146,000 pounds, to Boeing 737-700 – and pour concrete over the roadways be placed into position on the SkyConnect Guideway. -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Advent in the Heart of Zagreb
ADVENT IN THE HEART OF ZAGREB Offer for period November 30th,2019 – January 7th,2020 MENU Cold appetizers: Dalmatian prosciutto with olives & melon 75 ,00 kn / cca 10,10€ Livno cheese with dried cranberries & walnuts 75,00 kn / cca 10,10€ Fried calamari 55,00 kn / cca 7,43€ Soups: Beef consommé with homemade noodles 30,00 kn/ cca 4,05 € Zagorje soup 35,00 kn/ cca 4,73 € Tomato soup 30,00 kn/ cca 4,05 € Pasta: Homemade green gnocchi with beefsteak chunks 90,00 kn/ cca 12,16€ Tagliatelle a la fiamma 105, 00 kn/ cca 14,19 € Main courses: Fillet mignon (250g) 198,00 kn/ cca 27,00 € New York Stripsteak (300g) 149,00 kn/ cca 20,00 € T-Bone Steak (600g) 220,00 kn/ cca 30,00 € Baby beef loin medallions (180g) in mushrooms & croquettes 105,00 kn/ cca 14,00 € Veal steak (Naturo, vienesse, zagreb style) 110,00 kn/ cca 15,00 € Grilled turkey steak 79,00 kn/ cca 11,00 € Grilled sea bass fillet 110,00 kn/ cca 15,00€ Side dishes: Roasted potato 25,00 kn/ cca 3,40€ Pommes frites 25,00 kn/ cca 3,40€ Grilled vegetables 35,00 kn/ cca 4,70 Fried onion rings 25,00 kn/ cca 3,40€ Swiss chard dalmatian style 25,00 kn/ cca 3,40€ Desserts: 20,00 kn/ cca 2,70 € Chocolate mousse cake 20,00 kn/ cca 2,70 € Cheese cake 20,00 kn/ cca 2,70 € Chocolate & orange cake Sacher cake 20,00 kn/ cca 2,70 € Apple strudel 18,00 kn/ cca 2,43 € CHRISTMAS EVE MENU December 24th, 2019, 11:30 – 23:00 h Soups: Fish soup 25,00 kn/ cca 3,40 € Main courses: Fresh cod fish with tomatoes, olives, garlic, parsley and potatoes 75,00 kn/ cca 10,00 € Fresh cod fish with olives, garlic, parsley -
Resolving Conflicts in the Caucasus and Moldova: Perspectives on Next Steps
Resolving Conflicts In The Caucasus And Moldova: Perspectives On Next Steps Conference Report 6-7 May 2002 The National Intelligence Council (NIC) routinely sponsors unclassified conferences with outside experts to gain knowledge and insight to sharpen the level of debate on critical issues. The views expressed in this conference summary are those of individuals and do not represent official US Government positions or views or those of the participants’ organizations. CR 2002-03 September 2002 Resolving Conflicts In The Caucasus And Moldova: Perspectives On Next Steps Conference Report Introduction On 6-7 May 2002, the National Intelligence Council and the Department of State’s Bureau of Intelligence and Research sponsored a conference that examined the prospects for resolving regional conflicts involving four states of the former Soviet Union: Georgia, Armenia, Azerbaijan, and Moldova. The conference brought together outside scholars, regional experts and officials to discuss the conflicts in Abkhazia, South Ossetia, Nagorno-Karabakh, and Transnistria. The purpose was not to arrive at a consensus but to deepen understanding of the complex geopolitical dynamics at work in the region. This conference report is intended to capture the salient points and original arguments of the proceedings. It consists of two major addresses, a précis of each speaker’s on-the-record presentation, and a summary of the ensuing not-for-attribution discussions. During the panel discussions no attempt was made to ascertain the general view of the panel or audience. Many of the points highlighted in these summaries of the panel discussions were noted because they were thought-provoking or outside the conventional wisdom. -
I Pulled up My Sleeve to Reveal a Fresh Oven Burn. I Brought in My Fluted Tart Pan and a Measuring Tape
Marion: I pulled up my sleeve to reveal a fresh oven burn. I brought in my fluted tart pan and a measuring tape. My mission: to sleuth tips and tricks of the trade from Anna Olson. She’s been teaching Canada to bake since 2002. When one of her recipes failed for me, I had to get to the bottom of it. I’m Marion Kane, Food Sleuth®, and welcome to “Sittin’ in the Kitchen®”. Anna Olson is a pastry chef and a Food Network Canada star. We met at the Toronto office of Penguin Random House, publisher of her latest book Bake with Anna Olson. I picked the baking maven’s brain. We shared war wounds and discussed why recipes aren’t always an exact science. I’m with Anna Olson, ace baker, and author of several cookbooks. Her latest is called Bake with Anna Olson, and I have it in front of me. I have the oven burns to prove that I’ve used it. Look at that. Anna: Oh, you do! Look at that! That’s a bad burn. What happened? There’s a story behind that. Marion: I think it’s a sign of a good cook. Anna: Yeah, I’ve got the oven marks. It’s when you’re in a hurry. It just happens inadvertently. Use Vitamin E or aloe, break off a little and rub it on and it helps reduce the scarring. Marion: That’s the first baking tip from Anna Olson. Anna: (laughs) A very important baking tip. It doesn’t even have to do with butter. -
Dessert Bites * (Check Our Selection of Dairy- and Egg- Free Dessert Bites at the End of the Menu Below)
Most of our desserts are traditional European desserts made with different nuts *serves 12 people unless otherwise stated *** large size cookies Cookies – Dessert bites * (check our selection of dairy- and egg- free dessert bites at the end of the menu below) Alfajores-like sandwich cookies with ground poppy seeds and rosehip or apricot jam ………………………………………………...13$ Alfajores made with walnut shortbread pastry, filled with dulce de leche………11$ Alfajores made with walnut shortbread pastry, filled with rosehip jam ……………………………11$ Almond, walnut stuffed spiced shortbread cookies from the Adriatic islands (“Klasuni”) …………………………………………………………..……..16$ Amaretti biscuits with dark chocolate ……………………………………….16$ Baci di dama (lady’s kisses : mini Italian almond cookies glued with chocolate) ……………………………………………11 $ Baklava With milk chocolate .………………………………………………………..9$ Bosnian baklava………………..…………………….………………..…….10$ Egiptian baklava (with almonds) ……………………………..………10$ Ground poppy-seed baklava …………………………………………….13$ Beehive-shaped cookies with different fillings: - Coconut beehives with lemon filling …………13$ - Hazelnut beehives with chocolate filling …...13$ - Pecan beekives with caramel filling ….……….13$ - Walnut beehives with caramel-honey filling ………………………………………………………………13$ Bocca di nonna with earl grey ganache sandwich cookies (almond and chocolate) ….…………………………………………………………………………..11$ Brownie bites : - Chocolate fudge ………………………..…………………………………….9$ - Dulce de Leche and almonds ………………………………………17$ - German chocolate brownies …………………………………………….23$ - Orange -
English for Pastry Cooks
© INTELTRAVEL ENGLISH FOR PASTRY COOKS (Kiegészítő szakmai jegyzet) © INTELTRAVEL Minden jog fenntartva! Összeállította: Kovács Andrásné Lektorálta: Vajda Tibor © INTELTRAVEL 2 I. Types of eating and drinking establishments There are many different types of places where you can enjoy delicious pastries and drink as well. Pastry shop is a place where you can buy a wide variety of different cakes, desserts, ice-cream, coffee, tea and non-alcoholic drinks, like fruit juices, milk shakes. Liqueur, sweet wine, champagnes and sherry are often available, too. Most people go to get the pastry and take it home, but some people eat it at the pastry shop. Espressos: the word espresso, originally meant a cup of coffee made by forcing steam through crushed coffee-beans by machine. As a catering unit it is something like a coffee house where coffee, tea, cakes and sometimes light meals are served. Alcoholic and non-alcoholic drinks are available as well. Coffee Houses/Cafés: they used to be popular in Hungary in the 19 th centuary and they are back in fashion again. In a traditional sense cafés were generally attended by middle aged and older people. Nowadays more and more cafés are opening that direct their services to younger people. A modern café plays loud music and is decorated in the latest fashion. They offer a wide selection of coffee, tea, cakes and biscuits, home made pastry and bakery products fresh from the oven. The price ranges of café can fall into any category, expensive, inexpensive, it usually depends on what part of the city you are in. -
Steam Combination Oven Cookbook DGC 6000
United Kingdom Steam combination oven Miele Company Ltd. Fairacres, Marcham Road Abingdon cookbook Oxon, OX14 1TW Tel: 0845 365 0555 DGC 6000 Internet: www.miele.co.uk E-Mail: [email protected] Cooking for pleasure with Miele Steam combination oven cookbook DGC 6000 MMS 13_0574 M.-Nr. 9 590 620 GB M.Nr 9802 9002 1 2 Foreword Dear Reader, When families come together, it is often around the dining table and so often when people enjoy each others’ company, food is at the centre of the occasion. We are privileged in being able to contribute to this by helping you enjoy your love of cooking. Every day, knowledge, curiosity, routine and the unexpected all converge in our Miele Test Kitchen. We have condensed our experience, passion and pleasure of experimenting with food into this cookbook by creating recipes that are as imaginative as they are successful. We hope you will enjoy the results as much as you do the cooking. If you have any questions, comments or requests, please contact us on the telephone number shown on the back cover of this book. Happy cooking from The Miele test kitchen 3 4 Contents Foreword 3 Contents 5 Cooking for pleasure 9 Cooking functions 10 Optional accessories 18 Weights and measures 20 Charts 216 A-Z index 232 Baking Soups and starters Swiss roll with Herb rolls 74 Marinated vegetables 94 assorted fi llings 36 Wholemeal bread 76 Stuffed aubergines 96 Brioche plait 39 Pumpkin bread 77 Greek tomatoes 97 Palmier biscuits 40 Mixed grain bread 78 Courgette and goat's Butter cake 42 White rolls 80 cheese rolls 98 Swiss -
The Polish Heritage Club of Wisconsin – Madison
The Polish Heritage Club August sierpie ń Vol. 15, Issue 7 of Wisconsin – Madison 2016 Poland's 1,050 Anniversary of Christianity Founded in 1979 as a WI Non-profit Organization to promote Polish Heritage through educational, cultural, charitable and social activities. PO Box 45438 Madison, WI 53744-5438 http://www.phcwi-madison.org Facebook (608) 831-8827 PHCWI World Youth Day 2016 Board of Directors LETTER FROM THE PRESIDENT Officers: No doubt - summer scorching temperatures President 2015-16 certainly got your A/C going full time. I hope Ryszard Zolnik you have enjoyed events around Madison that [email protected] are very clearly associated with summer. Just (608) 221-2238 over the past weekend was Madison's summer VP/Pres-Elect 2016 Marge Morgan tradition at Garner Park focusing on opera. @gmail.com Opera in the Park is already in the fifteenth mumorgan55 Secretary 2016-17 year. Hopefully that musical tradition will Anne Evans continue in the years to come. navybrat706 @yahoo.com Growing up in the southwestern part of Treasurer 2015-16 Poland, I had a chance to witness the festival Linda Cagle [email protected] which has always been associated with summer. *FROM PHCWI-MADISON'S WEBSITE* The Chopin Festival in Duszniki Zdrój brings *click on many links to learn more* Past-President: very talented musicians who fill the resort town Jane Dunn 2016 "About 2 million people from 187 countries are [email protected] with the magical music of Chopin. And a yearly summer music festival in Sopot brings popular expected to descend on Kraków, once the royal At-Large Directors: music to everyone’s life. -
Pink Rocker JULIE JONES NEW COOK BOOK, RECIPE & NEWS
APRIL 2020 ISSUE 138 POSITIVELY CARLISLE SINCE 2008 Pink MARK rocker DONOVAN Damien Baglee Top team cyclist tribute artist INTERIORS LOOKING CHIC AT SPA CHISWICK ST SPECIAL DOG VINTAGE & GUN NORTH Food review Farlam REVIEW PRISCILLA@ Hall THE SANDS Stars in JULIE their eyes JONES £3.50 NEW COOK BOOK, RECIPE & NEWS ● ● ● ● BUSINESS PEOPLE FOOD ● CULTURE ● STYLE SOCIAL INTERIORS At the tips of her fingers Chef Julie Jones has a new book out, has relaunched her Carlisle supper club and is bringing classes and workshops, previously only available in the capital, to her home city WORDS ELEANOR JARY PHOTOGRAPHY STUART WALKER 36 / APRIL 2020 / CARLISLE LIVING CARLISLE LIVING / APRIL 2020 / 37 JULIE JONES eeting chef and author Julie Jones at Carvetii Town and Country Interiors in Carlisle she arrives with the makings of a rhubarb and apple Mtart. Julie, who talks to Carlisle Living a couple of days before her latest book The Pastry School comes out, has in tow her “nanna trolley” – a wheeled shopper packed with bowls, a sieve, butter, eggs, sugar and flour. “I don’t have an assistant,” she tells Carlisle Living, “I just have a nanna trolley. It always comes down to London with me.” The trolley’s going to see some graft over the next few weeks with planned demonstrations and classes at Jamie Oliver’s cookery school and at Divertimenti in Knights- bridge plus launch events for the book in London and Carlisle. The Pastry School, published on March 5, did so well on pre-orders, a second run is planned even before the first edition is out and at time of writing Amazon has it listed as a best seller “.