Cocktails 13 Wines by the Glass Beer
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•• MENU 23 SEPTEMBER 2016.Indd
Restaurant “Hosgeldiniz” ✥ “Ahla wa Sahla” ✥ “Kalosorizo” ✥ “Welcome” Restaurant A very warm welcome to A’la Turka We offer you a very unique dining experience, as Turkish cuisine is considered one of the three nest cuisines in the world. The name “A’la Turka” is derived from the 18th century in the early days of the Ottoman Empire is a combination of food, music, art and culture “Where East meets West”. In the days when Istanbul was still called Constantinople. You have come to feast on meze, exciting new avors! We promise to enchant you with our hospitality and entertain you with our shows! Dear valued guest all our food is freshly prepared from scratch. All our herbs are organic. Our olives, olive oil, vine leaves, halva, mineral water, beer’s liqueurs, dry ingredients and spices are imported from turkey and lebanon. Please be patient as our cuisine takes time to prepare. ✥ A 10% SERVICE FEE IS ADDED TO ALL BILLS. COVER CHARGE R30pp FOR ENTERTAINMENT ON FRIDAY AND SATURDAY OR WHENEVER WE HAVE ENTERTAINMENT FOR YOU… ✥ - WE DO NOT ACCEPT CHEQUES AND NO SPLIT BILLS PLEASE - - TIPPING THE BELLY DANCER IS A MIDDLE EASTERN CUSTOM - Restaurant Set Menus SET MENUS ARE SERVED IN PLATTERS SPREAD ACROSS THE TABLE LIKE A MIDDLE EASTERN FEAST… DESIGNED FOR 2 PEOPLE OR MORE ✥ NB: PORTIONS WILL BE DETERMINED BY THE NUMBER OF SET MENUS ORDERED. Restaurant The Ottoman Set Menu R350.00pp MEZE STARTERS (PAIR WELL WITH KRONE BOREALIS BRUT) Includes all of the following mezes served with hot pita bread Cacik (Turkish) Tzatziki (Greek) Yoghurt, cucumber -
Maden Hos Indvandrere Og Flygtninge I Danmark
Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER.................................................................................................................................... -
Stock Vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner
Stock vs. Broth: Are You Confused? Kim Schuette, CN Certified GAPS Practitioner French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common Questions that those individuals embarking upon the GAPS Diet™ have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet™, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “meat stock” when referencing meat stock and “bone broth” for bone stock. Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet™, especially during the Introduction Diet where the primary focus is healing the gut. Bone broth is ideal for consuming once gut healing has taken place. The significant difference is that the meat stock is not cooked as long as bone broth. Meat stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut, respiratory tract, and blood/brain barrier. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb. -
Download Ivar's Chowders Nutritional Information
A Northwest Soup Tradition Widely recognized as one of the finest food purveyors in the country, Ivar’s Soup & Sauce Company produces top-quality seafood soups, and sauces at our state-of-the-art facility in Mukilteo, Washington. Our soup tradition began in 1938 when Ivar Haglund began making and selling his homemade clam chowder on the Seattle waterfront. Today, along with our original line of Ivar’s seafood soups and chowders, we produce a selection of original, non-seafood recipes and new classics. Ivar’s also develops custom soups for restaurants and food-service companies, and they’re all made with the same tradition of quality that has made us famous since 1938. Ivar’s Soup & Sauce Company • 11777 Cyrus Way, Mukilteo, WA 98275 • Ivars.com Alder Smoked Salmon Chowder RTH For more information please contact our sales department at 425 493 1402 Savor the irresistible flavor of wild Alaskan smoked salmon, blended with tender potatoes and vegetables in this rich and creamy chowder. Preparation time: 30 minutes Main Ingredients: Potatoes, smoked salmon, garlic, Distribution Item Number: onion, celery, spices, Parmesan and Romano cheese Manufacturers’ Code: 969 Shelf Life: Three months refrigerated or 18 months Contents: Four 4-pound pouches of soup, ready to use. frozen. Ivar’s Puget Sound Style Clam Chowder Available in concentrated and heat-and-serve versions, this distinctive Northwest-style chowder with a tantalizing hint of bacon is made with meaty clams harvested in the icy waters of the Atlantic Ocean. Preparation Time: 35 minutes Main Ingredients: Sea clams, potatoes, bacon, Distribution Item Number: onions, celery Loaded Baked Potato Soup RTH Manufacturers’ Code: concentrate 9571, heat-and-serve 952 Shelf Life: Three months refrigerated or 18 months frozen. -
Meza Les Salades Les Soupes Les Entrèes Méditerranéennes
Meza LE VÉGÉTARIEN (pour 1 pers) 17.99 Fattouche, salade d'aubergine, kebbe végé, feuilles de vigne, feuilleté au fromage 6 ENTRÉES LIBANAISES (pour 2 pers) 29.99 Tabbouleh, fattouche, hummus, baba ghannouj, boulette de kebbe, feuilleté au fromage Les salades petite moyenne grande TABBOULEH 4.99 9.99 13.99 Tomate, persil, menthe, jus de citron frais, huile d'olive, oignon, épices, burghul FATTOUCHE 4.99 9.99 13.99 Jardinière de légumes frais, pain pita grillé, jus de citron frais, ail, huile d'olive, sumac LA LIBANAISE 4.99 9.99 13.99 Jardinière de légumes frais, jus de citron frais, ail, huile d'olive L'ARMENIENNE 9.99 13.99 Tomate, persil, jus de citron frais, huile d'olive, oignon, sumac, épices L'AUBERGINE (RAHEB) 8.99 12.99 Aubergine grillée, persil, tomate, échalote, jus de citron frais, ail, huile d'olive LES FRUITS DE MER 15.99 Calmar, pieuvre, crevettes, moules, crabe, jus de citron frais, huile, poivrons, épices, oignon Les soupes LA CHORBA DE L’HOSPITALITE (SOUPE DU JOUR) 5.99 LE POTAGE MARIN (POISSONS ET FRUITS DE MER) 7.99 Les entrÈes Méditerranéennes moyenne grande HUMMUS TRADITIONEL 5.99 7.99 Purée de pois chiches, purée de sésame, jus de citron frais, ail HUMMUS AU SOUJOUK Hummus, soujouk et tomates 12.99 HUMMUS À LA VIANDE Hummus, filet mignon, pignon 12.99 BABA GHANNOUJ Purée d'aubergine, purée de sésame, jus de citron frais, ail 7.99 9.99 LABNEH Fromage oriental a base de yogourt 8.99 MUHAMMARA Piment rouge, noix, chapelure et poivre de Cayenne 9.99 BASTURMA Bœuf séché, cumin, ail et poivre de Cayenne 8.99 KEBBE OU -
Traditional Bulgarian Cooking Free
FREE TRADITIONAL BULGARIAN COOKING PDF Silvia Vangelova Zheleva | 78 pages | 22 Dec 2015 | Createspace Independent Publishing Platform | 9781519718792 | English | United States Bulgarian Food: 18 Traditional & Tasty Dishes • A Little Nomad BulgariaWhere to Eat. If Bulgaria has a national dish, it is certainly shopska salad, the queen of all Bulgarian food. This Bulgarian dish is simple and best eaten in the height of summer, when tomatoes are at their very best. It is somewhat similar to a Greek salad but the ingredients and preparation are slightly different. A true shopska salad is made of roughly chopped fresh summer tomatoes and cucumbers, plus sweet green peppers and red or green onions with a truckload of finely grated sirene cheese a local Bulgarian feta and some parsley on top. This coats each bite of salad with delicious, salty cheese — just how it should be. Fun fact: the salad is the same colors of the Bulgarian flag! Funner fact: It is often served with a shot of rakia at the beginning of a meal, which is how I think all future salads should be consumed, tbh. Banitsa is a traditional breakfast pastry or anytime snack. It is similar to borek which is found in other Balkan countries but the filling is a little different and so is the shape of Traditional Bulgarian Cooking pastry. Made of a phyllo dough brushed with butter, inside it houses a blend of Bulgarian dairy deliciousness. Local Traditional Bulgarian Cooking, sirene cheese, and eggs are all mixed together and baked in their phyllo house, rolled into a snail-like coil which is then served in slices. -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
Evaluating the Agricultural, Historical, Nutritional, and Sustainable Uses of Pulse Grains and Legumes
EVALUATING THE AGRICULTURAL, HISTORICAL, NUTRITIONAL, AND SUSTAINABLE USES OF PULSE GRAINS AND LEGUMES A THESIS SUBMITTED TO THE FACULTY OF UNIVERSITY OF MINNESOTA BY Stefanie Marie Havemeier IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE June 2018 ©Stefanie Marie Havemeier 2018 Acknowledgements First and foremost, I would like to extend my sincerest appreciation to my advisor, Dr. Joanne Slavin, for her guidance, trust, and support throughout my graduate degree. She is a role model to all, especially her graduate students, and her positive attitude brings life to any arduous task. I would undoubtedly not be where I am today if it were not for Dr. Slavin providing me with the opportunity to work alongside her. I would also like to thank my other advisory committee members: Dr. Dave Smith and Dr. Renee Korczak. Thank you, Dr. Dave Smith, for providing me with fundamental information that forms the basis of food science and always a good laugh in the classroom. Thank you, Dr. Korczak, for allowing me to work beside you as your teacher’s assistant, barreling through endless student emails together. I thank my lab mates, Alexis, Hannah, Jennifer, Julie, Justin, and Rylee, for providing guidance and advice and for always listening. I would not have been able to complete this journey without your constant support. To my parents, David and Jeane, I would like to thank you for your encouragement and unending support not only throughout this process but, throughout my entire life. To my sister, Stacie, thank you for listening to me talk, “about my beans,” endlessly. -
14878 8 / 15.25 Oz. Cup(S)
BEEF WITH COUNTRY VEGETABLES SOUP Case Code Pack & Size 14878 8 / 15.25 OZ. CUP(S) Campbell's® Chunky® Beef with Country Vegetables Soup is a ready to eat soup that is crafted with big pieces of beef and hearty veggies like carrots, potatoes and peas to create a big-flavored recipe that satisfies and fills you up. Conveniently packed in a portable microwavable bowl, fuel your everyday hustle on the go through hearty spoonfuls. Nutrition Facts Campbell's® Chunky® Beef with Country Vegetables Microwavable Soup —Soup That Eats Like a Meal®. 1 Serving Per Container 1 Container Serving size FEATURES AND BENEFITS PREPARATION READY TO EAT SOUP: Enjoy the savory, hearty Microwave ovens vary. Time given is approximate. flavors of beef simmered with veggies Uneven microwave heating may cause popping, Amount per serving conveniently packed in a portable microwavable movement of the bowl and/or splattering. 1. Remove bowl plastic cap. Carefully remove and discard metal lid, then Calories 190 replace plastic cap. 1. Microwave on HIGH 1 1/2 min. Careful, leave in microwave 1 min. (For warmer soup, 12 GRAMS OF PROTEIN: Each bowl contains 12 heat another 30 seconds.) 2. Plastic cap may be hot. % Daily Value* grams of protein—Fill Up Right™ Grasp bowl on sides when removing from microwave. Total Fat 3g 4% Stir and enjoy! FILL UP RIGHT™: Each bowl is an easy and Saturated Fat 1g 5% delicious way to satisfy your hunger after the big HANDLING game or after a workout STORAGE Trans Fat 0g Shelf Life: 426 Days MICROWAVABLE SOUP IS EASY TO HEAT UP: Storage Temperature: -
Gyro Soup with Tzatziki Sauce Opaa! It's a Grecian Delight! Tzatziki Sauce
Gyro Soup with Tzatziki Sauce Opaa! It’s a Grecian delight! Tzatziki Sauce: l/3 cup shredded mini cucumber 1 teaspoon salt 3/4 cup Greek yogurt 1 teaspoon olive oil 1 teaspoon red wine vinegar 1 clove garlic, minced Gyro Soup 1 Tablespoon olive oil 1 large onion, peeled, thinly sliced 2 teaspoons oregano 1 teaspoon grated lemon zest 2 teaspoons ground cumin 1 1/4 teaspoon ground coriander 2 Tablespoons all-purpose flour 4 large garlic cloves, peeled, minced 1 teaspoon salt 5 cups beef stock or as needed, divided 1/4 cup tomato paste 1 pound fully cooked lamb & beef slices, thawed 6 pita flatbreads 1/4 cup canola oil or as needed 1 cup crushed pita chips 1 cup chopped tomatoes, seeded 2 Tablespoons minced chives or mint Prepare Tzatziki Sauce: In a small bowl, mix shredded cucumbers with 1 teaspoon salt; set aside to remove excess liquid from the cucumbers, about 20 to 30 minutes. Drain excess liquid; rinse with cold water; blot dry with paper towels. In a small bowl, combine yogurt, olive oil, vinegar, and garlic; stir in shredded cucumbers. Chill in refrigerator until serving. Prepare Gyro Broth: In a large heavy bottomed soup pot, heat olive oil until hot; add onions; sauté on medium high heat for about 5 minutes or softened; add oregano, lemon zest, cumin, and coriander. Cook for about 30 seconds; mix in flour, garlic, and salt for about 30 seconds. Add 3 cups beef stock and tomato paste; stir until combined, Then, bring to a boil; reduce heat to simmer; cover; cook for about 30 minutes to combine flavors. -
Starters Gyros Pita Wraps Papouli's Family Recipes Plates Sides Soups
starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, small Greek salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs SPANAKOPITA baked between layers of filo \\ 3.99 CLASSIC savory Greek pie of spinach, feta and herbs choice of chicken or beef/lamb*, lettuce, onion, tomato, baked between layers of filo \\ 8.99 (V+, GF) house-made tzatziki sauce \\ 8.49 FALAFEL BITES ground chickpeas, onions, fresh herbs, spices, fried, PASTITSIO “Greek lasagna” macaroni, ground beef & cheeses served with pickled radish and tahini sauce \\ 2.99 SPARTAN choice of chicken or beef/lamb*, grilled onion, green pepper topped with béchamel sauce \\ 9.99 and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 DOLMAS (V+, GF) CHICKEN RIGANATO (GF) grape leaves stuffed with rice & herbs \\ 2.99 ATHENIAN roasted half chicken marinated Greek style choice of chicken or beef/lamb*, French fries, onions, in lemon, olive oil & herbs \\ 10.99 tomatoes, Greek mustard sauce \\ 8.99 GREEK FRIES (V, GF) tossed with herbs, spices, feta and lemon \\ 3.99 TOUR OF GREECE pita wraps spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 served with choice of rice pilaf or fries (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) chickpeas, sesame tahini, and seasonings served with pita \\ 3.49 LOUKANIKO plates Greek pork sausage seasoned with orange & fennel, served with choice of rice pilaf or fries BABAGANOUJ -
Homemade Vegetable Broth Homemade Broth Is More Flavorful Than Store-Bought, It Is Free to Make, Uses Leftovers You Already Have, and Reduces the Waste from Packaging
Homemade Vegetable Broth Homemade broth is more flavorful than store-bought, it is free to make, uses leftovers you already have, and reduces the waste from packaging. Our FoodPrints Teacher, Ms. Fineran, is going to show you how she uses her vegetable scraps to make vegetable broth. She uses her homemade broth in all of the soup she cooks. In our last edition of FoodPrints Anywhere, we had a whole section about making your own soup. Now, you will be able to make your own broth for your very own soup. Let’s get started! Step 1: Collect your vegetable scraps In the photo you can see that on the right are all the vegetables I chopped for my dinner. On the left are the scraps I don’t need for my dinner. I am going to save these scraps to make broth because they still have a lot of flavor and nutrients. Scraps are often overlooked parts of the vegetables, but when saved can actually save you money and add flavor to future meals. From these vegetable scraps, you can make broth! These are the best vegetable scraps to save for your broth: ○ Onions, Carrots, Celery, Garlic, Potato, Tomato, Mushroom stems, Leek roots and greens, Parsley, cilantro or other herbs stems We recommend you do not use anything moldy or from the Brassica family. ○ Kale, Broccoli, and Cauliflower are part of the Brassica plant family and when boiled for a long period of time they tend to leave a bitter taste. You can use small amounts of them, but too much will overwhelm your broth.