Master Index Issue 1− Present Index
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Hot Dishes• Dishes Hot
НАПИТКИ ОТ ШЕФ ПОВАРА CHEF’S DRINKS •Chef’s drinks• МОРС КЛЮКВЕННЫЙ / ОБЛЕПИХОВЫЙ / МАЛИНОВЫЙ 108/108/118 CRANBERRY / SEA BUCKTHORN / RASPBERRY DRINK 250 АЙРАНИ 108 КОФЕ, СВАРЕННЫЙ В ТУРКЕ Напиток на основе мацони 250 КОФЕ ПО-ТБИЛИССКИ ПО СТАРИННОМУ РЕЦЕПТУ со свежей зеленью и огурцом TBILISI STYLE COFFEE НА ПЕСКЕ AYRANI КОМПОТ ИЗ СЕЗОННЫХ ФРУКТОВ 79 Matsoni based drink with fresh herbs and cucumber 250 - 100 - COFFEE PREPARED SEASONAL FRUITS DRINK 70/20 ON HEATED SAND IN A JEZVE USING AN OLD RECIPE ПРОСЬБА ПРЕДУПРЕЖДАТЬ ВАШЕГО ОФИЦИАНТА ОБ ИМЕЮЩЕЙСЯ У ВАС АЛЛЕРГИИ НА ОПРЕДЕЛЕННЫЕ ПРОДУКТЫ ПИТАНИЯ. ВСЕ ЦЕНЫ УКАЗАНЫ В РУБЛЯХ. НА ФОТО ИСПОЛЬЗОВАНЫ ЭЛЕМЕНТЫ ДЕКОРА. PLEASE, TELL YOUR WAITER IF YOU HAVE ANY FOOD ALLERGY TO CERTAIN PRODUCTS. ALL PRICES ARE IN RUBLES. THE PICTURES HAVE DECORATIVE ELEMENTS 3 ХОЛОДНЫЕ ЗАКУСКИ •COLD STARTERS• STARTERS COLD АЦЕЦИЛИ Жареные баклажаны, лук и паприка 380 с грецкими орехами, кинзой и абхазскими специями. Украшается зернами граната 200/2 ТАРТАР ИЗ ТУНЦА 720 ATSETSILI С КЛУБНИКОЙ 225/20 Fried eggplants, onion and bell pepper with walnuts, cilantro TUNA TARTAR and Abkhazian spices. Decorated with pomegranate seeds WITH STRAWBERRY ТАРТАР ИЗ ЛОСОСЯ ТАРТАР ИЗ ГОВЯДИНЫ Мелко нарезанная свежий лосось 680 с добавлением джонджоли, 670 С БАСТУРМОЙ лука-шалота и авокадо, Мелко нарезанная вырезка говядины с добавлением 160/20/8 120/30 ПЛАТО лука-шалота и джонджоли с бастурмой. заправленный оливковым маслом, Подается с соусом из болгарского перца и мчади солью и черным перцем. С МОРЕПРОДУКТАМИ SEAFOOD PLATO BEER TARTAR WITH PASTIRMA SALMON TARTARE Finely cut beef loin with shallots, djondjoli and pastirma. Finely chopped fresh salmon with djondjoli, shallots and - 7900 - Served with sauce made of bell pepper and mchadi avocado, seasoned with olive oil, salt and black pepper 900/550 ПРОСЬБА ПРЕДУПРЕЖДАТЬ ВАШЕГО ОФИЦИАНТА ОБ ИМЕЮЩЕЙСЯ У ВАС АЛЛЕРГИИ НА ОПРЕДЕЛЕННЫЕ ПРОДУКТЫ ПИТАНИЯ. -
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1 Introduction. 7 Baking 8 Apple Syrup Cake 8 Buttermilk Rusks 9 Chocolate Pepper Cookies 11 Coconut Tart - Klappertert 12 Cornbread - Mieliebrood 13 Easy Spinach and Mushroom Tart 14 Leek Apple and Feta Bake 15 Meat and Vegetable Pot Pie Pies 17 Picnic Bread 18 Soetkoekies – Sweet Wine and Spice Cookies 19 South African Crust less Milk Tart 20 South African Ginger Cookies 21 Melktert or Milk Tart Custard Pie 22 Vetkoek Bread Machine Recipe 23 Spiced Melktert - Dutch Milk Tart 24 Sweetened Condensed Milk Biscuits (Cookies) 25 Sweet and Savoury Cheese Cookies 26 Veggie Loaded Side Dish Bake 27 Whole Wheat Buttermilk Rusks 29 Zuries Tomato and Cream Cheese Tart 30 Buttermilk Rusks 31 “Koeksisters” 35 Mealie Bread 38 Milk Tart 39 “Mosbolletjie” 41 Roosterkoek Recipes 43 2 Beef 45 Arabic Green Beans with Beef 45 Bobotie South African Curried Meat Casserole 46 Bobotie South African Curry Meat Loaf 48 Cape Town Beef Potato Stew 49 Curried Meatballs 50 Deep Dark Delicious Oxtail Stew 51 Ground Beef Roll with Stuffing 52 Helene’s South African Casserole 54 Smothered Oxtails over Spinach and Sweet Corn Mash 55 South African Steak with Sweet Marinade Sauce 57 “Skilpadjies”(mince, bacon and ox liver that's spiced) 58 All In One Potjie 60 Beef Curry Soup 61 Bobotie 62 Oxtail “Potjie 64 Traditional “Frikkadels” Meat Balls 66 Biltong, Boerewors and Dried Wors (Sausage) 68 BILTONG History and Hints 68 HINTS AND TIPS FOR MAKING BILTONG 69 THE MEAT 69 Biltong Recipe 72 Biltong & Peppadew Terrine 74 Biltong Pasta potjie recipe 75 Biltong Potjie Recipe -
Industry Trade Toolkit
FOR INDUSTRY USE ONLY For further information or to give feedback on this guide, contact: Seafood Scotland t. +44 (0) 131 557 9344 e. [email protected] w. www.seafoodscotland.org Scottish Salmon Producers Organisation t. +44 (0) 1738 587 000 TRADE TOOLKIT e. [email protected] w. www.scottishsalmon.co.uk FOR THE SCOTTISH SEAFOOD INDUSTRY Label Rouge Scottish Salmon t. +33 (0) 141 02 85 03 e. [email protected] w. www.saumonecossais.com Scotland Food & Drink t. +33 (0) 131 335 0940 e. [email protected] w. www.scotlandfoodanddrink.org Scottish Development International Douglas McCheyne t. +33 (0) 141 228 2960 e. [email protected] @SeafoodfromScot Seafood from Scotland Edition 01 June 2016 C M Cutter Artwork Approval Y K Job number: AS00222 Client: SFD Job description: Toolkit Cover Manager: Yvonne Artwork proof amend by: Dominic Designer: Dawn Proof number: 2 Artwork created by: Karen Date: 24/05/16 This toolkit is for industry use only. It is not for use with buyers or consumers. For a list of all marketing materials that can be used with consumers, see page 10. Contents 02 A guide to this booklet 03 Brand model 04 Scotland – A Land of Food and Drink branding 06 Seafood from Scotland and Scottish Salmon brands 08 Key strengths and benefits 10 Seafood from Scotland marketing and communications 16 Shellfish sub brand 18 Salmon sub brand 20 Whitefish sub brand 22 Oil-rich fish sub brand What is this toolkit for? This toolkit has been designed to help you and others in the industry to communicate the same strengths and unique selling points that make the Scottish seafood industry, its people and products distinctive. -
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. -
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. -
SOUPS, STARTERS & SIDES Chicken Avgolemono
SOUPS, STARTERS & SIDES All soups and dips come with pita. Extra pita $0.85. Extra pita chips $0.75 Chicken Avgolemono!! Chicken, lemon, rice and vegetables. Voted “Best in Houston” by Houston Press. 6.50 Seafood Soup Fish, shrimp, lemon, rice and vegetables. 6.50 Greek Lentil Soup!! Lentil soup with onion, carrots and olive oil. 6.50 Soup & Greek Salad Your choice of soup 12.25 Niko’s Dip Platter!! An assortment pikilia of our authentic Greek dips. Hummus, Tzatziki, Melizano Salata and Tarama Salata. 12.95 Hummus!! Our award-winning (Best in Houston) garbanzo puree made with lemon, garlic and fresh parsley dip. Half 6.00. Full 9.00 Tzatziki! !Yogurt, sour cream, garlic and cucumber dip. Half 6.00 Full 9.00 ! Melizano Salata! !Roasted eggplant dip with walnuts, tomato, onion, fresh parsley and garlic. Half 6.00 Full 9.00 Tarama!! Salata Greek caviar dip made with extra virgin olive oil, potato, bread and onion. Half 6.00 Full 9.00!!! Tabuli/Hummus Combo Served with two pitas. Garnished with vegetables and kalamata olives. Drizzled with extra virgin olive oil and Greek oregano. 9.00 Calamari Fried Greek style calamari with our special blend of spices, served with fresh marinara sauce and tzatziki sauce. 9.50 Add Feta 1.00 Greek Cheese & Olives Platter Feta, Kasseri and Kefalotiri cheese with a variety of Greek olives. 10.95 Pita Quesadillas!! A Tex Mex classic with a delicious Greek twist. w/ Cheese 6.75. w/ Gyro 7.95. w/ Chicken 7.95 Kalamakia Pork Kebobs! !Marinated pork with salt, pepper, oregano and lemon. -
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Scottish Ark of Taste Foods 1. Beremeal 16. Artisan Scottish Crowdie 29. Shetland Goose 2. North Ronaldsay Sheep 17. Original Fresh Blood 30. Native Bred Aberdeen 3. Wild Scottish Juniper Scots Black Pudding Angus 4. Shetland Black Potato 18. Traditional Finnan Haddie 31. Prestonfield Rhubarb 5. Shetland Cabbage 19. Original Arbroath Smokie 32. Native Scottish Goat 6. Native Shetland Sheep 20. Ayrshire Farmhouse 33. Mr Little’s Yetholm Gypsy Cheese Potato 7. Reestit Mutton 21. Fife Farmhouse Cheese 34. Mountain Hare 8. Shetland Kye (cattle) 22. Anster Farmhouse 35. Highland Burgundy Red 9. Peasemeal Cheese Potato 10. Musselburgh Leek 23. Pepper Dulse 36. Isle of Colonsay Wild 11. British Red Grouse 24. Native Black Bees Flower Honey 12. Dulse 25. Scots Dumpy 37. Original Belted Galloway 13. Boreray Sheep Cattle 26. Scots Grey 14. Soay Sheep 38. Salt Herring 27. Shetland Duck 15. Isle of Skye Sea Salt 39. Traditional Ayrshire 28. Shetland Hen Dunlop Andrew Abraham’s Honey photo: © w.barrie Fife Farmhouse Cheese St Andrews Farmhouse Cheese Co photo: © w.barrie Ayrshire Farmhouse Cheese photo: © w.barrie Traditional Ayrshire Dunlop photo: © w.barrie Scottish Artisan Crowdie, Dunlop Dairy photo: © w.barrie Native Bred Aberdeen Angus: Dunlouise (pictured) & Hardiesmill photo: © j.soutar Original Belted Galloway, Mochrum Herd. Photo. Scottish Farmer Shetland Kye, Ronnie Eunson photo: © w.barrie Original Fresh Blood Scots Black Pudding from Tullochs of Paisley & John Lawson, West Lothian photo: © w.barrie Native Shetland Sheep, Richard Briggs -
Day Delegate Package
DAY DELEGATE PACKAGE ONE Whether you are looking to provide simple coffee & shortbread, or something more unusual, Edinburgh Zoo can offer a wide range of options to revive & refresh your delegates, and to help them stay alert & energized throughout the day. Conference Package would normally include 3 breaks: Registration Select from our menu options Tea, Coffee & Scones preserves Afternoon Mid-Morning Tea, Coffee & Homebakes Tea, Coffee & Shortbread Please view our Refreshment upgrades for a selection of options available, to indulge & delight your delegates Lunch DAY DELEGATE PACKAGE ONE £35.00 inc vat Finger Food Lunch Options Menu 2 Menu 3 Our Finger Food menus offer a Assorted Selection of Sandwiches Assorted Selection of Sandwiches selection of fresh fish, meat & on Flavoured Breads & Baguettes on Flavoured Breads vegetarian bites, suitable for any time of day. This is normally served as a Scottish Salmon Kebabs, Tandoori Chicken Yakatori Skewers standing option, offering guests a Marinade, Yogurt & Mint Dip ~ chance to do some networking. ~ Kidney Bean & Lime Quesedillas Haggis Bon Bons, Arran ~ Mustard Mayo Thai Style Fish Cakes, Chilli Menu 1 ~ Dipping Sauce Smoked Applewood Cheese & ~ Assorted Selection of Sandwiches Leek Tartlets Chocolate Chip & Orange Loaf on Flavoured Breads ~ ~ Lemon Drizzle Syrup Cake Fresh Fruit Platter Oven Baked Sausage Rolls, ~ Topped with Poppy Seeds Fresh Fruit Platter Please select from our Buffet ~ style menus as part of the Mini Pizzettes, Tomato, Basil DD package & Mozzarella ~ Smoked Haddock & -
SOUPS Classification of Soup Soups Can Be Classified Into T Hree Main Categories
SOUPS Classification of Soup Soups can be classified into t hree main categories: Clear Soups: These soups are based on a clear, un-thickened broth or stock. They may be served plain or garnished with a variety of meats and vegetables. 1. Broth and Bouillon are two terms used in many different ways, but in gen eral they both refer to simple, clear soup without solid ingredients. Broth is the flavorful liq uid obtained from simmering meat and/or vege tables, and is often the base for another soup. 2. Vegetable Soup or cut vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetables an d sometimes meat or poultry products and starch to lightly thicken and give body to the soup. 3. Consomme is a rich flavorful stock that has been clarified to make it perfectly clear and transparent. Far from being a plain cup of soup, a well- made consomm é is considered the greatest of all soups. Its spa rkling clarity is a delight to the eye, and its rich, full flavor, strength, and body make it a perfect starter for an elegant dinner. THICK SOUPS Unlike clear soups, thick soup s are opaque rather than transparent. They are thickened by a thickening agent such as a roux , or by pureeing one of the ingredients too provide a heavier consistency, they may be serv ed passed or unpassed. 1. Cream Soups are soups that are thickened with roux, beurre manie or liaaison . Cream soups are usually named after the m ain ingredient such as Cream of Chicken or Cream of Tomato. -
Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices. -
Cape Malay Cuisine Contents
Legacy Hotels & Resorts Legacy Lifestyle Call: +27 (0) 11 806 6800 Call: +27 (0) 861 925 538 [email protected] [email protected] www.legacyhotels.co.za www.legacylifestyle.co.za The Quarter Kitchen Restaurant at The PortsWood Hotel PortsWood Rd, Portwood Square, V&A Waterfront, Cape Town + 27 (0) 21 418 3281 [email protected] CAPE MALAY CUISINE CONTENTS PAGE 1 CAPE MALAY CUISINE PAGE 3 CAPE MALAY INFLUENCE IN SOUTH AFRICAN COOKING PAGE 5 CHICKEN AND CORN SOUP PAGE 7 BUTTERNUT SOUP DALTJIES PAGE 8 CURRY BUNNIES PAGE 9 SAVOURY TARTS PAGE 10 BEEF SAMOOSAS PAGE 11 BOLLAS PAGE 12 PENANG CURRY PAGE 13 CHICKEN CURRY PAGE 15 BOBOTIE PAGE 17 SEAFOOD CURRY PAGE 19 GREEN BEAN BREDIE PAGE 20 CAPE MALAY YELLOW RICE WITH RAISINS PAGE 21 PUMPKIN BREDIE PAGE 22 CHICKEN BREYANI ONE OF OUR FAMOUS DISHES WE PAGE 23 TAMATIE BREDIE SERVE AT THE QUARTER KITCHEN PAGE 25 BOEBER PAGE 26 MALVA PUDDING HERB CRUSTED LAMB CUTLETS PAGE 27 LEMON MERINGUE PAGE 28 TRIANGLE CHEESECAKE French trimmed lamb cutlets seasoned with aromatic cape spices grilled to order with oven roasted Hassel back potatoes and gorgonzola, steamed tender stem broccoli and port jus CAPE MALAY CUISINE A good Malay cook is known as a modji-cook. She enjoys a high stand- ing in the community and is often asked to cater at weddings and funerals. She alone receives all the credit. The modji-cook is never paid Food plays an important role in the com- After a community festival, the leftover for her effort, but if she should ever need a favour from anyone who munity life of the Cape Malay.