DOCSLIB.ORG

View Example Lunch Menu 2

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
View Example Lunch Menu 2 Express Lunch Small Plates To Drink… Cream of Parsnip Soup Insert Glass of White Wine Vegetable Crisps (v) (gf) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Indonesian Chicken Salad Vegetable Garden Salad £XX.XX Citrus Lime Mayonnaise (gf) Asparagus, Pickled Mushrooms ~ and Black Garlic (vegan) (gf) Insert Glass of White Wine Smoked Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam and Cream Cheese Bagel £XX.XX Salad and Crisps Cream of Parsnip Soup Insert Glass of Rosé Wine Vegetable Crisps (v) (gf) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ £XX.XX Pear and Ricotta Tart Blackberry Gel Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango and Roast Sirloin of Beef* Spring Onion Thai Salad Yorkshire Pudding, Roast Potatoes, Smoked Salmon* Sugar Snap Peas and Coriander Panache of Vegetables and Gravy and Cream Cheese Bagel Salad and Crisps Cold Meat Platter Desserts Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Grilled Pork and Leek Sausage and Red Onion Marmalade Pear and Ricotta Tart Steamed Apple Suet Pudding in a Ciabatta Roll Blackberry Gel Apple Sorbet (vegan) (ls) Grill Cashew and Chocolate Fruit Salad (vegan) (gf) (ls) Cheesecake (gf) (ls) Always Available Seafood Brochette Jasmine Rice and Béarnaise Sauce (gf) Lighter Options Great British Pudding Salad of Caramelised Apple, To Share Mixed Fruit Cobbler Sweetcorn and Cherry Tomatoes with Custard Oak Leaf and Frisée Leaves (vegan) (gf) Chicken Fajitas Corn Tortilla, Mexican Slaw, Guacamole, Sour Cream and Queso Vegetarian Shepherd’s Pie Ice Cream Coffee and Cake Creamed Potatoes and Selection of Ice Cream Buttered Savoy Cabbage (v) Sides Red Velvet Cupcake (ls) and Sweet Sauce Fries | Buttered New Potatoes | Mixed Vegetables | Garlic Bread Vegetable Stew Mushroom Broth and Spinach Dumpling (vegan) (gf) Cheese Board A Selection of Regional British and Continental Cheese with Biscuits (v) Denotes vegetarian. (gf) Denotes gluten free. (ls) Denotes low sugar. Some of our products may contain allergens. If you are sensitive to any of these, please speak to a member of staff before dining. Please note that some of these dishes may contain nuts or nut extracts. *Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. L15 Express Lunch Small Plates To Drink… Cream of Chicken Insert Glass of White Wine and Mushroom Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Ancho Chilli Shrimp Spring Lettuce and Black Olives £XX.XX ~ with Calabacitas (gf) French Vinaigrette (vegan) (gf) Wiltshire Ham and Insert Glass of White Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Mustard Baguette £XX.XX with French Fries Cream of Chicken Insert Glass of Rosé Wine and Mushroom Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ £XX.XX Tropical Mango Fool Passion Fruit Sauce (gf) Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Sandwiches £XX.XX Wiltshire Ham and Smoked Chicken Breast Chilli Con Carne Mustard Baguette Asparagus, Gherkin, Truffle Steamed Rice (gf) with French Fries and Tarragon Dressing Cold Meat Platter Desserts Cheese and Mushroom Panini Cooked Ham, Beef Brisket, Turkey Breast, Game Pie French Fries and Slaw Mojito Panna Cotta Chickpea Meringue, Roasted Pear Pineapple Salsa (gf) ls) and Dark Chocolate Soya Ganache with Hazelnuts (vegan) (gf) Grill Tropical Mango Fool Passion Fruit Sauce (gf) Fruit Salad (vegan) (gf) (ls) Lamb’s Liver and Bacon Always Available Lighter Options Colcannon Potatoes and Rosemary Gravy Whipped Goat’s Cheese Great British Pudding with Marinated Tomato Dark Chocolate Chip Olive Crumb and Basil (v) (gf) To Share and Banana Sponge Pudding Caramel Custard Sauce Beer Battered Cod and Golden Scampi Goan Vegetable Curry Pea Fritter, Thick Cut Chips and Pickled Onion Rice and Chapati (vegan) Ice Cream Coffee and Cake Selection of Ice Cream Potato Gnocchi Sides Salted Caramel Roulade Charred Broccoli, Roast Onion and Sweet Sauce Fries | Mashed Potatoes | Broccoli with Toasted Almonds | Garlic Bread and Hazelnut Jus (vegan) Cheese Board A Selection of Regional British and Continental Cheese with Biscuits (v) Denotes vegetarian. (gf) Denotes gluten free. (ls) Denotes low sugar. Some of our products may contain allergens. If you are sensitive to any of these, please speak to a member of staff before dining. Please note that some of these dishes may contain nuts or nut extracts. *Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. L16 Express Lunch Small Plates To Drink… Creamed Potato Insert Glass of White Wine and Ham Soup (gf) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Salmon Gravadlax* with Pumpkin Velouté with Coconut Milk £XX.XX Cream Cheese and Dill Mousse Toasted Seeds and ~ Cucumber and Lemon Vinaigrette (gf) Truffle Dressing (vegan) (gf) Insert Glass of White Wine Prawn Marie Rose Baguette Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam with French Fries £XX.XX Insert Glass of Rosé Wine ~ Creamed Potato Green Tea and Chocolate Tart Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam and Ham Soup (gf) £XX.XX Caramel Ice Cream Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Sandwiches £XX.XX Beef Bresaola, Gorgonzola Dolce Breaded Plaice Prawn Marie Rose Baguette Cheese and Parma Ham New Potatoes, Mushy Peas with French Fries Fresh Figs and Baby Rocket Leaf (gf) and Tartare Sauce Cold Meat Platter Crispy Chicken Burger Desserts Roast Beef*, Cooked Ham, Roast Pork, Gala Pie Swiss Cheese, Sweet Chilli and Fries Banana and Yoghurt Mousse (gf) (ls) Green Tea and Chocolate Tart (not suitable for vegetarians) Caramel Ice Cream Grill Carrot Cake and Fruit Salad (vegan) (gf) (ls) Orange Segments Always Available Turkish Style Shish Kebab Cinnamon Cream Cheese (vegan) (gf) Lighter Options Saffron Rice, Mint Raita and Pitta Bread Salad of Watermelon, Feta and Basil Toasted Seeds (v) (gf) Great British Pudding To Share Traditional Lardy Cake Spiced Syrup and Custard Cauliflower and Potato Curry Ploughman’s Cheddar, Ham, Pork Pie, Stilton, White Rice, Pooris and Condiments (vegan) Country Bread and Pickles Baby Globe Artichokes with Quinoa Ice Cream Coffee and Cake Beetroot, Enoki Mushroom Sides Selection of Ice Cream Banoffee Cupcake and Rocket (vegan) (gf) and Sweet Sauce Fries | Roast Potatoes | Buttered Greens | Garlic Bread Cheese Board A Selection of Regional British and Continental Cheese with Biscuits (v) Denotes vegetarian. (gf) Denotes gluten free. (ls) Denotes low sugar. Some of our products may contain allergens. If you are sensitive to any of these, please speak to a member of staff before dining. Please note that some of these dishes may contain nuts or nut extracts. *Whilst all the food we serve on board is prepared to the highest health and safety standards, Public Health Services have determined that eating uncooked or partially cooked meats, poultry, fish, eggs, milk and shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. L17 Express Lunch Small Plates To Drink… Creamy Cheese, Onion Insert Glass of White Wine and Sage Soup (v) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Asian Chicken Salad Caramelised Apple, Sweetcorn, £XX.XX Spiced Peanuts Cherry Tomatoes, Oak Leaf ~ and Frisee (vegan) Insert Glass of White Wine Mature Cheddar and Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Piccalilli Baguette £XX.XX with French Fries Creamy Cheese, Onion Insert Glass of Rosé Wine ~ and Sage Soup (v) Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Baked New York Cheesecake £XX.XX with Blueberries Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Sandwiches £XX.XX Mature Cheddar and Turkey, Bacon and Thai Green Chicken Curry Piccalilli Baguette Pomegranate Salad Steamed Rice and Chilli Sambal with French Fries Cranberry Dressing and Sage Croutons Cold Meat Platter Desserts Pulled Pork Brioche Bun Cooked Ham, Roast Chicken, Corned Beef Swiss Cheese, Apple Slaw, BBQ Sauce Puff Pastry Poultry Pie and Fries Dark Chocolate and Baked New York Cheesecake Raspberry Crémeux with Blueberries Berry Compote (gf) (ls) Grill Fruit Salad (vegan) (gf) (ls) Coconut and Lemongrass Grilled Trout Always Available Panna Cotta Almond and Caper Butter, Wilted Spinach Lighter Options Ginger Crumb (vegan) (ls) Salad of Roasted Beetroot and Rosary Goat’s Cheese Mousse Great British Pudding Balsamic Jelly (v) (gf) To Share Baked Semolina Pudding Golden Syrup Roast Sirloin of Beef* Indian Spiced Lentils and Squash Yorkshire Pudding Quinoa and Raita (vegan) (gf) Ice Cream Coffee and Cake Selection of Ice Cream Wild Mushroom Risotto Sides Maple and Walnut Tart Winter Truffle (vegan) (gf) and Sweet Sauce Fries | Parisienne Potatoes | Creamed Spinach | Garlic Bread Cheese Board A Selection of Regional British and Continental Cheese with Biscuits (v) Denotes vegetarian.
Load more

Recommended publications
  • Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye
    Document généré le 26 sept. 2021 22:08 Newfoundland Studies “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye Volume 26, numéro 2, fall 2011 URI : https://id.erudit.org/iderudit/nflds26_2art02 Aller au sommaire du numéro Éditeur(s) Faculty of Arts, Memorial University ISSN 0823-1737 (imprimé) 1715-1430 (numérique) Découvrir la revue Citer cet article Tye, D. (2011). “Bread for the Road”:: Intersections of Food and Culture in Newfoundland and Labrador. Newfoundland Studies, 26(2), 175–196. All rights reserved © Memorial University, 2011 Ce document est protégé par la loi sur le droit d’auteur. L’utilisation des services d’Érudit (y compris la reproduction) est assujettie à sa politique d’utilisation que vous pouvez consulter en ligne. https://apropos.erudit.org/fr/usagers/politique-dutilisation/ Cet article est diffusé et préservé par Érudit. Érudit est un consortium interuniversitaire sans but lucratif composé de l’Université de Montréal, l’Université Laval et l’Université du Québec à Montréal. Il a pour mission la promotion et la valorisation de la recherche. https://www.erudit.org/fr/ “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador DIANE TYE 1 2 BREAD IS A STAPLE worldwide, but in Newfoundland and Labrador it has special significance. In this article I argue that by the twentieth century bread pervaded Newfoundland culture more thoroughly than any other food. Although cod was once the backbone of the economy and remains the province’s most iconic food, bread touched all aspects of life. As anthropologist Carole Counihan discovered in Sardinia, bread is “the nexus of economic, political, aesthetic, social, symbolic, and health concerns” and “a particularly sensitive indicator of change” (Counihan 1999: 29).
    [Show full text]
  • Sticky Toffee Pudding Orange, Whisky Bread and Butter Pudding White
    Sticky Toffee Pudding Sticky Toffee Pudding Hot Butterscotch Sauce Hot Butterscotch Sauce 5.95 5.95 Spotted Dick Orange, Whisky Bread and Rich Vanilla Custard Butter Pudding 5.75 Rich Vanilla Custard 5.95 White Chocolate Chip and Raspberry Cheesecake 5.95 White Chocolate Chip and Raspberry Cheesecake Classic Bramley Apple Crumble 5.95 Clotted Cream Ice Cream and Custard 5.75 Classic Bramley Apple Crumble Clotted Cream Ice Cream and Custard Dark Chocolate ‘Millionaire’ Layer Cake 5.95 Pouring Cream 5.95 Dark Chocolate 'Millionaire' Award-Winning Ice Cream and Sorbet Layer Cake Please ask for today's selection Pouring Cream 5.00 5.95 Award-Winning Ice Cream and Sorbet Please ask for today's selection All allergen information is available upon request, but please note that we are not a gluten or nut free kitchen 5.00 our deliciously tempting desserts are all handmade in our café royal bakery, located in the heart of newcastle upon tyne all allergen information available upon request but please note that we are not a gluten or nut free kitchen Single/Double Espresso Finely ground coffee, with hot water poured through under pressure 1.90/2.10 Americano Hot water and Espresso; available with milk or cream 2.40 Cappuccino Espresso, hot milk and steamed milk foam, with an optional dusting of chocolate powder 2.70 Caffè Latte Espresso, steamed milk, and a small amount of milk foam 2.70 English Breakfast Tea Traditional black tea 2.05 Earl Grey Traditional black tea with a distinctive citrus flavour 2.20 Flavoured Tea Various Teas available; please ask for selection 2.20 Hot Chocolate 3.35 Caffè Mocha Espresso, chocolate powder and steamed milk 3.05 Liqueur Coffee Various liqueurs available; please ask for selection from 5.05 Syrup Choose from Vanilla, Caramel, Hazelnut or Gingerbread 0.60 all of our coffees are available decaffeinated .
    [Show full text]
  • Breakfast Menu Cakes & Scones Hot Beverages Soft Drinks
    Breakfast Menu Cakes & Scones Hot Beverages Served daily from 10am to 12pm Served daily from 10am to 2.30pm Served daily from 10am to close Porridge £2.95 Toasted Tea Cake £2.00 Pot of Tea for One £1.60 A warming bowl of porridge with your choice of A toasted tea cake served with butter. Decaffeinated Tea/Coffee £1.60 honey or cream Add strawberry jam for 30p Espresso £2.00 Croissants £3.50 Fruit Scone £2.20 Americano £2.00 Warm croissants served with butter & jam A warm homemade fruit scone served with butter. Cappuccino £2.00 Bacon Sandwich £4.50 Add strawberry jam for 30p Café Latté £2.00 Smoked bacon in white or wholemeal bread with Slice of Cake £2.75 salad garnish & potato crisps A slice of homemade cake from our display Mocha £2.00 Sausage Sandwich £4.50 Tea & Cake £4.25 Hot Chocolate £2.00 Local Pork Sausages in white or wholemeal bread A slice of homemade cake from our display with a Liqueur Coffee £4.60 with salad garnish & potato crisps fresh pot of tea Our Speciality coffees are made with freshly Heinz Baked Beans on Toast £4.50 Coffee & Cake £4.50 ground Lavazza coffee beans Hot buttered toast topped with a generous helping A slice of homemade cake from our display with a of Heinz Baked Beans cup of freshly ground coffee Eggs on Toast £4.50 Cream Tea £4.95 Hot buttered toast topped with your choice of Homemade fruit scone with butter, strawberry Soft Drinks poached, scrambled or fried eggs jam and clotted cream.
    [Show full text]
  • 2 Sandwich Toastie Maker 2 Product Safety
    ® ™ 2 sandwich toastie maker 2 product safety READ CAREFULLY AND KEEP FOR FUTURE REFERENCE This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years old. Always allow adequate air space above and on all sides for air circulation. Never use the appliance under cupboards or curtains or other flammable materials. Never operate the appliance by means of an external timer or separate remote-control system. Do not touch the metal parts of the appliance during use as they may become very hot. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard. ! Never use this appliance for anything other than its intended use. This appliance is for household use only. Do not use this appliance outdoors. ! Always ensure that hands are dry before handling the plug or switching on the appliance. ! Always use the appliance on a stable, secure, dry and level surface. ! Care is required when using the appliance on surfaces that may be damaged by heat. The use of an insulated pad is recommended.
    [Show full text]
  • Pavilion Menus Served in Our COVERED OUTDOOR PAVILION
    etowahvalley.com Pavilion Menus SErvED IN OUR COVERED OUTDOOR PAVILION Etowah Valley BBQ select two entrees Pulled Pork with Carolina Vinegar Sauce Slowed Cooked Ribs with BBQ Sauce Grilled Chicken with Peppers and Onions select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Mixed Green Salad with Fresh Vegetables Baked Beans Topped with Bacon and Brown Sugar Assortment of Breads with Butter select two desserts Apple Cobbler with Ice Cream Peach Cobbler with Ice Cream Homemade Brownies with Ice Cream Banana Pudding with Whipped Topping $25 per person (inclusive of tax and service charge) minimum 25 guests pavilion page 1 / 4 Southern Buffet select two entrees Fried Chicken and Gravy Fried Catfish Grilled Pork Chop select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Fresh Sautéed Seasonal Vegetables Mashed Potatoes and Gravy Mixed Green Salad with Fresh Garden Vegetables Assortment of Breads with Butter select two desserts Apple Cobbler with Ice Cream Peach Cobbler with Ice Cream Homemade Brownies with Ice Cream Banana Pudding with Whipped Topping $25 per person (inclusive of tax and service charge) minimum 25 guests Etowah Valley Cookout select two entrees Angus Beef Burger Black Bean Burger Grilled Chicken Breast Nathan’s Famous Hot Dogs select three side dishes Macaroni & Cheese Creamy Cole Slaw Red Bliss Potato Salad Corn on the Cob with Butter Sweet Potato Waffle Fries Seasoned French Fries Baked Beans Topped with Bacon
    [Show full text]
  • Summer Pudding
    Summer Pudding Amazing how many British puddings have bread as an ingredient. Queen of pudding, Charlotte’s, diplomat pudding, bread and butter pud, summer pudding. When it comes to being thrifty – Britain wins. France cooks with her heart, Italy with soul, Spain with passion, Germany with its belly and Britain with its wallet. I’ve swapped the usual over-processed poppy pre-sliced white bread with brioche in my summer pudding recipe which works really well. With the abundance of local summer berries just about ready for picking, I’m looking forward to my first taste of this gorgeous pud with a greedy dollop of clotted cream. Summer pudding was originally called hydropathic pudding – it was fed to invalids in spas and nursing homes as a healthy healing pick me up. Summer pudding – serves 6 1kg soft red fruit eg black and redcurrants, blackberries, raspberries and bilberries 100 to 150g castor sugar or fructose 1 strip lemon rind (optional) 8 to 10 thin slices of 2 days old brioche Pick over and clean the fruit, put into a bowl with sugar to taste and the lemon rind, if used, and leave overnight. Turn the fruit and sugar into a pan, discarding the lemon rind and simmer for 2 – 3 minutes until very lightly cooked. Remove from the heat. Cut the crusts off the brioche. Cut a circle from one slice to fit the bottom of a 1.25 litre pudding basin. Line the base and sides of the basin with brioche, leaving no spaces. Fill in any gaps with small piece of brioche.
    [Show full text]
  • The British Isles
    The British Isles Historic Society Heritage, History, Traditions & Customs OUR BRITISH ISLES HERITAGE houses the countries of England, Scotland and Wales within its shores. The British Isles The British Isles is the name of a group of islands situated off the north western corner of mainland Europe. It is made up of Great Britain, Ireland, The Isle of Man, The Isles of Sicily, The Channel Islands (including Guernsey, Jersey, Sark Dear Readers: and Alderney), as well as over 6,000 other smaller I know some of the articles in this Issue may islands. England just like Wales (Capital - Cardiff) and seem like common sense and I am researching facts Scotland (Capital - Edinburgh), North Ireland (Capital known by everyone already. But this newsletter has - Belfast) England is commonly referred to as a a wider distribution than just Ex-Pats. country, but it is not a sovereign state. It is the largest country within the United Kingdom both by Many believe Britain or Great Britain to be all landmass and population, has taken a role in the the islands in the British Isles. When we held the two creation of the UK, and its capital London is also the Heritage Festivals we could not call it a British capital of the UK. Festival because it included, England, Scotland, Ireland, Wales, Cornwall and the Isle of Man. The Republic of Ireland (EIRE) Republic of What is the Difference between Britain and the Ireland is part of the British Isles, its people are not United Kingdom? British, they are distinctly Irish. It’s capital is Dublin.
    [Show full text]
  • Sizzle and Drizzle Handy Index
    INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
    [Show full text]
  • Gluten Free Grains
    Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form.
    [Show full text]
  • Peach Cobbler Yield: 6 Servings
    eats Published in the July 2017 issue of Our State Peach Cobbler Yield: 6 servings. 2½ cups all-purpose flour 3 tablespoons white sugar 1 teaspoon salt ½ cup shortening ½ cup very cold butter, cut into small cubes 1 large egg ¼ cup cold water 3 pounds fresh, medium-size peaches (about 10 peaches), peeled, pitted, and sliced ¼ cup lemon juice butter with a pastry blender until the In a bowl, combine 1 cup white sugar, 1 ½ cup orange juice mixture resembles coarse crumbs. In a cup brown sugar, nutmeg, cardamom, small bowl, whisk together the egg and cinnamon, and cornstarch; stir into ½ cup butter cold water. Sprinkle over flour mixture, peach mixture. Remove from heat, and 1 cup white sugar and form dough into a ball. Cover with pour into baked crust. 1 cup brown sugar plastic wrap and chill for 30 minutes. ½ teaspoon ground nutmeg Roll remaining dough to a ¼-inch ½ teaspoon cardamom Preheat oven to 350°. Roll out half of thickness. Place dough over peach 1 teaspoon ground cinnamon the dough to a ⅛-inch thickness. Place mixture. Sprinkle with 1 tablespoon in a 9 x 13-inch baking dish, covering sugar, and drizzle with 1 tablespoon 1 tablespoon cornstarch the bottom and halfway up the sides. melted butter. Cut an “x” in the center 1 tablespoon white sugar Bake for 20 minutes, or until golden of the top dough to allow steam to 1 tablespoon butter, melted brown. escape. Vanilla ice cream (optional) In a large saucepan, combine the Bake for 35 to 40 minutes, or until top In a large mixing bowl, sift together peaches, lemon juice, and orange crust is golden brown.
    [Show full text]
  • Small Plates Express Lunch Lighter Options Sandwiches to Drink…
    Express Lunch Small Plates To Drink… Potato, Cheddar Cheese Insert Glass of White Wine and Spring Onion Soup Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam Golden Croutons (v) Grilled Blue Corn Tortilla Salad of Palm Hearts £XX.XX Monterey Jack, Guacamole, Sour Cream Spring Onions, Cucumber, Tomatoes and and Pico de Gallo (v) (gf) Garden Greens with Dill Dressing (vegan) (gf) Insert Glass of White Wine Smoked~ Salmon* Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX and Cream Cheese Bagel Salad and Crisps Insert Glass of Rosé Wine Potato, Cheddar Cheese Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam ~ and Spring Onion Soup £XX.XX Dark Chocolate Golden Croutons (v) and Hazelnut Swirl Cheesecake Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Large Plates Insert Glass of Red Wine Ficabo. Olorepu dioris volorestia pro odi nonem naturit mi, qui quam £XX.XX Sandwiches Chilli Beef, Mango Cottage Pie and Spring Onion Thai Salad Seasonal Vegetables (gf) Smoked Salmon* Sugar Snap Peas and Coriander and Cream Cheese Bagel Salad and Crisps Desserts Cold Meat Platter American Burger with Cheese and Bacon Cooked Ham, Roast Sirloin of Beef*, Roast Chicken, Pork Pie Rosemary Roasted Pineapple Blackberry Jelly Fries and Coleslaw Mango and Pink Peppercorn Sorbet, with Poached Conference Pear Banana Jam (vegan) (gf) (ls) Honey Yoghurt (ls) (gf) Grill Dark Chocolate and Hazelnut Fruit Salad (vegan) (gf) (ls) Salmon Fillet Swirl Cheesecake
    [Show full text]
  • Pear and Rhubarb Crumble with Custard
    PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11.
    [Show full text]