DOCSLIB.ORG

Catalogue 2016-17 Welcome to Moreish

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Catalogue 2016-17 Welcome to Moreish QUALITY DESSERTS CATALOGUE 2016-17 WELCOME TO MOREISH Giving you mmmmore Brenell Desserts is your go-to supplier of delectable products with unsurpassed quality and exceptional moreish taste in the foodservice, franchise and retail industries. We only use the highest quality ingredients and continuously improve on existing products and recipes – that’s how we produce our irresistible line of frozen cakes, desserts and puddings; the preferred choice of some of the fi nest hotels, cafés and restaurants in South Africa. It just gets tastier. UAL E Q ITY R • O M • • • • MOREISH R • U O M DESSERTS V O A R L E F V E A R R IETY • M O More confi dence, more convenience... All products, available nationwide through a select network of frozen food distributors, are made in our modern facility at Mkondeni Industrial Park in Pietermaritzburg - designed specifi cally with food safety and health & hygiene in mind. Whether a luscious cake, stylish individual dessert or a comforting warm pudding – every product is made fresh and immediately blast frozen. Long term protection is provided by customised polystyrene packaging, designed for improved strength and insulation during transport and storage by you. This way, all our tempting fl avours and textures are preserved for longer, while offering you the convenience of portion control, the benefi t of eliminating stock shortages and limiting wastage. Stock more, serve more, sell more... More variety, more fl avour We put our emphasis on fl avourful desserts with delicious, real taste. Using tantalising combinations of different colours and textures, we create desserts that taste just as good as they look. Desserts that make you go back for seconds. Think creamy, silky cream cheese icings and fresh fruity toppings. Think luxuriously chunky fi llings or sauce-oozing puddings that make you say “Oooh”. We have something for everyone. Whether serving one of our signatures or any of the good old favourites, you’re guaranteed to put smiles on customers’ faces and make them come back for mmmore. “We continuously search for better quality ingredients and, where possible, make everything from scratch. We cook our own lemon curd and only use fresh cream. We use imported cocoa for our sinfully rich “Death by Chocolate” and fi ne Belgian chocolate shavings atop our scrumptious cakes. We crown our Carrot Cakes with delicious cream cheese icing and use real fruit in our premium cheesecakes. We test recipes over and over again until the results match our expectations and our customers’ taste buds. The proof is in our pudding.” Paul Hybler, Founder of Brenell Desserts UAL E Q ITY R • O M • • • • MOREISH R • U O M DESSERTS V O A R L E F V E A R R IETY • M O MOREISH moments... THERE ARE DESSERTS, AND THERE ARE moreish desserts... THE PERFECT SLICE. Large Gateaux Range Tempt more with our enticing range of desserts and cakes. Ideal for display in cafés, restaurants and hotels, perfect for buffet functions and dinner parties. Made from the fi nest available ingredients, these desserts and cakes offer portion size freedom and provide a memorable fi nish to any meal or occasion. Giving you mmm...more. UAL E Q ITY R • O M • • • • MOREISH R • U O M DESSERTS V O A R L E F V E A R R IETY • M O MISSISSIPPI MUD CAKE A classic, redefi ned in the form of dense chocolate mud sponge and dark chocolate fi lling, delightfully fresh Crème Chantilly and fi ne Belgian chocolate shavings. Mmm NEW LOOK TRIPLE LEMON VELVET Triple layered, super moist vanilla sponge with deliciously lush cream cheese icing in between. Perfected with swirled drizzles of homemade lemon curd NEW 10 DEATH BY CHOCOLATE Layer upon layer of dense chocolate sponge with a dark… rich… silky fi lling. Hand fi nished with chunks of mud cake sponge, dripping in chocolate ganache BEST SELLER WHITE CHOCOLATE HAZELNUT A luscious combination of moist vanilla sponge cake, white chocolate mousse and bites of hazelnut praline in between. Topped with white chocolate ganache, roasted seasonal nuts and hazelnut praline drizzle 11 RED VELVET CAKE Three dense layers of legendary deep red velvet sponge, fi lled with decadent cream cheese icing and topped with Belgian chocolate shavings, velvety crumbs and chocolate drizzle IMPROVED RECIPE TWO TIER MOUSSE CAKE Moreish, moist, dark chocolate sponge, the creamiest white & dark chocolate mousse with chocolate cookie crumble on top 12 BAR ONE MOUSSE Dark chocolate mousse cake loaded with chunks of real Bar One® chocolate, encased in a decorative Italienne sponge and glazed with dark chocolate ganache CARROT CAKE Three layers of incredibly moist Carrot Cake sponge, enrobed in a smooth, decadent white chocolate cream cheese icing and studded with fi nely roasted pecan nuts 13 LEMON CURD CHEESECAKE Smooth, creamy & teasingly tangy cheesecake on a buttery shortbread biscuit base, fl avoured throughout with homemade lemon curd BLACK FOREST An enchanting combination of cherry fi lling, fresh Crème Chantilly and layers of dark chocolate sponge soaked in cherry syrup. Topped with fi ne Belgian chocolate shavings and a sprinkle of cocoa 14 RASPBERRY SWIRL CHEESECAKE Silky smooth and refreshingly fruity vanilla cheesecake, blended with raspberry puree. Set on a buttery shortbread biscuit base with a vibrant swirl of red raspberry STRAWBERRY CHEESCAKE Creamy, fl avourful cheesecake blended with real strawberry pieces on a buttery shortbread biscuit base 15 JUST DESSERTS. ...THE MOREISH CONVENIENCE Individual Portions A sumptuous range of gourmet individual desserts for the professional chef or caterer. Ready to thaw and serve, these desserts offer excellent control over portion size and cost. And they are, of course, delicious. UAL E Q ITY R • O M • • • • MOREISH R • U O M DESSERTS V O A R L E F V E A R R IETY • M O BAR ONE CHOCOLATE MOUSSE Dark chocolate mousse loaded with chunks of real Bar One® chocolate. Encased in decorative Italienne sponge and glazed with dark chocolate ganache and chocolate piping WHITE CHOCOLATE HAZELNUT The smoothest white chocolate mousse enveloping hazelnut praline bites. Finished off with white chocolate ganache, roasted seasonal nuts and hazelnut praline drizzle 18 RED VELVET Two dense layers of legendary deep red velvet sponge, fi lled with decadent cream cheese icing and topped with Belgian chocolate shavings and velvety crumbs IMPROVED RECIPE LEMON CHEESECAKE Smooth, creamy & teasingly tangy cheesecake on a buttery shortbread biscuit base, fl avoured throughout with homemade lemon curd 19 TWO TIER CHOCOLATE MOUSSE Layers of moist, dark, chocolate sponge, the creamiest white & dark chocolate mousse with chocolate cookie crumble sprinkled over the top MISSISSIPPI MUD CAKE A classic, redefi ned in the form of deeply rich chocolate mud sponge with a dauntingly dark chocolate fi lling, fresh Crème Chantilly and fi ne Belgian chocolate shavings NEW LOOK 20 DEATH BY CHOCOLATE Dark chocolate. Fresh cream. The fi nest imported cocoa. Belgian chocolate shavings. This is an irresistibly rich, moist chocolate dessert BLACK FOREST GATEAU A fruity cherry fi lling, fresh Crème Chantilly and layers of dark chocolate sponge soaked in cherry syrup. Topped with fi ne Belgian chocolate shavings 21 STRAWBERRY CHEESECAKE Moreishly creamy, smooth cheesecake blended with real strawberry pieces on a buttery shortbread biscuit base RASPBERRY RIPPLE CHEESECAKE Silky smooth, yet refreshingly light vanilla cheesecake blended with raspberry puree. Set on a buttery shortbread biscuit base with a vibrant swirl of red raspberry on top 22 VARIETY PACK A combination of 5 different fl avours. Try more, without ordering more. Satisfy the chocoholics, cheesecake lovers and red velvet connoisseurs all at the same time 23 LIKE HOT CAKES. Warm Comfort Puddings A “Wow” range of warm, self-saucing individual desserts for the professional chef and caterer who wants their name on everyone’s lips. Simply heat, serve and enjoy! UAL E Q ITY R • O M • • • • MOREISH R • U O M DESSERTS V O A R L E F V E A R R IETY • M O MALVA PUDDING A traditional South African pudding of Dutch origin, baked to perfection and oozing with buttery sauce. Best served with ice-cream, custard or a dollop of fresh cream ENGLISH TOFFEE PUDDING A moist, traditional sticky toffee pudding, baked with dates and smothered in a delicious toffee sauce 26 CHOCOLATE LAVA PUDDING Moist. Chocolatey. A full-of-fl avour pudding that guarantees satisfaction CHOCOLATE BROWNIES Sinfully divine, rich chocolate brownie topped with a dark chocolate sauce and a sprinkle of seasonal roasted nuts 27 JUST A BIT mmmore... Packaging • Our octagonal polystyrene cake packaging was specifi cally designed by us for its superior strength & insulating properties. It offers better protection and air-fl ow around the product during transport and storage • All individual portions, both desserts and warm puddings, are packaged in strong rectangular polystyrene cases to make sure that every single product gets to you in best possible condition Frozen Storage & Shelf Life • All our products can be kept frozen (-18°C) for up to 9 months from production date, in original packaging and under optimum storage conditions Defrosting/Heating/Serving Instructions • Large Cakes - Defrost in refrigerator overnight, or uncovered at room temperature for 3-4 hours. Using a long knife, dip in hot water and dry before each cut. To minimize wastage, pre-portion whole cake while still frozen and defrost each slice at room temperature for approx. 30min when required. Once defrosted, keep product covered in a refrigerator and use within 3 days. Do not re-freeze • Individual Portions - Peel off protective plastic strip, while product is frozen. Defrost in refrigerator for 4-6hrs or at room temperature for 30-60min. Once defrosted, serve immediately or keep dessert covered in refrigerator and use within 3 days.
Load more

Recommended publications
  • Dessert Wines Sherry & Port Digestifs Say Cheese!
    Say Cheese! THE CHEESE ROOM EXPERIENCE Visit our famous Cheese Room & create your very own cheese board. Choose from over 40 cheeses from all over Britain & Europe with the help of one of our cheese experts. Your choice of cheeses and garnish will then be weighed & charged accordingly. SET CHEESE BOARDS British: Rosary Ash, Cornish Brie, Wookey Hole cave-aged Cheddar, Blue Stilton (cheeses from our trusted supplier Harvey and Brockless) French: Coulommiers, Pont-l’Évêque, Comte, Fourme d’Ambert (cheeses from our trusted supplier Fromagerie Beillevaire) VB favourites: Taleggio, Lancashire Bomb, Gruyère, Picos Blue For one £7.95 • Small £14.90 • Medium £18.85 • Large £21.00 VB deluxe: La Bouse with Truffle, Époisses, Occelli al Barolo, Roquefort For one £12.50 • Small £24.00 • Medium £28.50 • Large £33.50 All cheese boards served with a selection of chutneys or jams, fresh or dried fruits & crackers Desserts Malva pudding - South Africa’s answer to the sticky toffee pudding! 6.50 Taste it to believe it, with vanilla bean custard or vanilla ice cream Chocolate textura 7.50 Experience the drama! Sphere of Valrhona chocolate filled with chocolate mousse & chocolate ice cream, molten white chocolate sauce, caramel, crushed hazelnuts, thyme Don Pedro 8.75 A taste of South Africa. A liqueur of your choice, vanilla ice cream, shot of milk Mango & vanilla creme brûlée 5.50 Vanilla custard, mango compote, caramelised sugar Rhubarb & ginger cheesecake - a taste of spring 6.50 New York baked cheesecake, diced rhubarb, ginger bread syrup, rhubarb coulis
    [Show full text]
  • Desserts Pies
    Desserts Pies 1300 -Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust 1301 -Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream 1302 -Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream 1303 -Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi- Sweet Ganache 1304 -Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams 1305 -Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge 1306 -Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts 1311 -French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust 1312 -Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel 1313 -Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel 1315 -Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle 1316 -Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream 1317 -Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa 1318 -Macadamia Tart: Crunchy Macadamia Nuts,
    [Show full text]
  • Recipe E-Book
    RECIPE E-BOOK www.purecocobella.com20+ recipes from around the world | 1 A healthy dose of passion and positivity go into making every pack of Cocobella. The Cocobella coconut water story started with a relentless search for the purest form of coconut water – 100% natural and chemical free. Hand-harvested and packaged right where our coconuts are grown, some might say it’s straight from paradise. From Australia’s favourite coconut water brand then came Cocobella coconut yoghurt- made with delicious coconut milk creating a naturally dairy free and vegan friendly snack or ingredient for wholesome recipes. Here at Cocobella, making a positive impact is intrinsic to everything that we do. We believe it all starts with living a healthy, balanced life-style. Get inspired and join us and our inspiring community! Team Cocobella www.purecocobella.com | 2 20 dairy-free recipes These recipes are inspired by the travels or cultural experiences of our ambassadors. They’ve been given a plant-based twist to create modern inspiring dishes and we hope you enjoy!! Tropical Coconut Mango Pancakes 4 Peach Coconut Bircher Muesli 6 Tropical Bali Smoothie Bowl 8 Thai Coconut Chia Rice Pudding 10 Hawaiian Banana & Pineapple Muffins 12 Easy Middle Eastern Shakshuka 14 Italian Vegan Fritatta 16 Fully Loaded Vegan Nachos 18 Holiday Vegan Smokey Cheese 21 Middle Eastern Lentil Nourish Plate with Coconut Tzatziki 23 Italian Creamy Polenta with Blackened tomatoes 26 Sticky Coconut & Caramel Malva Pudding 29 Mini Raspberry & Coconut Cheesecakes 31 Scandinavian Cinnamon Rolls 33 Coconut Blackberry Magnums 36 Aussie Monte Carlo Biscuits 39 European Chocolate Ganache Tart 42 Canadian Maple Apple Spice Raw Slices 45 Coconut, Lime and Mango Cheesecake 47 Cocobella Piña Colada 50 www.purecocobella.com | 3 www.purecocobella.com | 4 Tropical Coconut Mango Pancakes by Tess @tessbegg This fluffy stack of gluten-free vegan pancakes is summery and sweet! Made with coconut flour, which is rich in fibre and protein, and buckwheat flour to help provide a tender texture.
    [Show full text]
  • Functions & Events 2018
    FUNCTIONS & EVENTS 2018 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 CONTENTS 0 3 INFO Venue Capacities 0 4 11 BREAKFAST AND BRUNCH LUNCH AND DINNER Plated Breakfast Plated Set Menus Breakfast Buffet Vegetarian Set Menus Brunch Buffet Isola Poolside Barbeque Halaal Friendly Plated Breakfast Buffet Menus Halaal Friendly Breakfast Buffet Finger Fork Lunch Buffet 25 CANAPÉ S AND BOWL FOODS Canapés Menu Selector Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks 30 41 DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Day Conference Package Gourmet Wraps and Sandwich Selection Enhance Your Break Sail Away Breakfast Buffet Morning and Afternoon Tea Table Finger Fork Menu Sushi Making Masterclass Buffet Menus Reuben’s Lunch Set Menu 45 BEVERAGES Wine List Spirits, Beers, Ciders and Cocktails Other Beverages +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO BREAKFAST AND BRUNCH 3 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Venue Capacities BEVERAGES VENUE CAPACITIES FUNCTION ROOM SQUARE FEET SQUARE METERS SQUARE HEIGHT LENGTH WIDTH BANQUETING ROUNDS RECEPTION CABARET (HALF MOON) THEATRE (CINEMA) CLASSROOM (SCHOOLROOM) U-SHAPED BOARDROOM 140 150 120 170 290 98 (8) BALLROOM 18m 12m (incl. (length) 2325 216 6m (incl. 84 (7) 140 70 50 (A&B) 59 ft 39 ft dance 120 Foyer 72 (6) floor) (width) and terrace) BALLROOM A 1156 108 6m 9m 12m 50 75 40 70 50 30 30 BALLROOM B As Ballroom A PRE FUNCTION - - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A /TERRACE 40 MARINA 32/8 775 72 3m 12m 6m (excl.
    [Show full text]
  • Takeaway Dining Menu
    Menu 25-31 January 2021 Monday Lunch Chipotle black bean soup (Vegan) Sticky beef fried rice, poached egg, crunchy onions and coriander Sticky tofu fried rice, poached egg, crunchy onions and coriander Steamed jam sponge with custard Or fruit portion Dinner Chipotle black bean soup (Vegan) Lamb koftas, hummus, pitta bread, salad greens Vegetable koftas, hummus, pitta bread, salad greens Steamed jam sponge with custard Or fruit portion Tuesday Lunch Smoky kale and butternut soup (Vegan) Thai chicken coconut curry, toasted coconut rice, tomato sambal and buttered naan Thai vegetable coconut curry, toasted coconut rice, tomato sambal and buttered naan Salted caramel mousse with lady finger biscuit Or fruit portion Dinner Smoky kale and butternut soup (Vegan) Chilli con carne with rice, sour cream and crispy tortillas Quorn chilli with rice, and crispy tortillas (Vegan) Salted caramel mousse with lady finger biscuit Or fruit portion Wednesday Lunch Roasted tomato and basil soup (Vegan) Spicy chorizo, sausage and bean casserole with orzo pasta, garlic greens Spicy vegetarian sausage and bean casserole with orzo pasta, steamed greens Spicy apple Dorset cake slice Or fruit portion Dinner Roasted tomato and basil soup (Vegan) Chicken and apricot tagine, herbed couscous, steamed greens Moroccan vegetable tagine with couscous and yoghurt Spicy apple Dorset cake slice Or fruit portion Thursday Lunch Carrot & sweet potato soup (Vegan) BBQ pulled pork pasta, garlic bread and garden greens BBQ jackfruit pasta, garlic bread and garden greens Mango and lime rice pudding Or fruit portion Burns Night Dinner – special order Please note that the whisky, haggis, and vegan haggis selections are optional.
    [Show full text]
  • South Africa ACE Handout
    Build a South African Plate PROTEIN OPTIONS Common meats traditionally served with a bbq flavored sauce: ostrich, alligator, zebra, lamb, beef Springbok: Very similar to steak and filet mignon in texture and taste. Ostrich: the leanest of red meats available! Can be ordered sliced thin and similar to prime beef in tate. Boerwors: Traditional South African sausage made mainly from beef and mixed with lamb or pork. Made over the barbeque with lots of tasty spices. Biltong: Cured beef, ostrich or pork made with a mixture of vinegar, salt and spices like garlic! Similar to beef jerky! Bredi: Slow cooked lamb or beef mixed with tomatoes and edible flowers made into a simmering stew! Usually served with rice and beetroot. Fun Fact: "Braaing" is a common social event centered around quality food A where meats are grilled over an open fire! C CARB SOURCES I Black Eyed Peas: A hearty and smoky flavor of beans with a slight spice and made with a little sauteed bacon. Pap: porridge/polenta similar to grits made from white corn maize. Yellow Rice: Rice browned with seasonings such as turmeric, ginger, and curry R then cooked in stock. Usually tossed with raisins and served with most meats. Mealie Bread: Corn bread! Served with most main meals or on it's own as a snack. F FRUIT & VEGGIES A Chakalaka: A veggie packed dish made with onions, tomatoes, peppers, carrots and beans usually served cold. Asparagus, Eggplant, Mushrooms, Parsnip, Beetroot & Cauliflower Pineapples, Mangos, Peaches and Grapes Apricots, Bananas, Apples, Avocados, Dates, Lemons, Figs, Coconuts H Gooseberries: tart berries that resemble grapes! The darker in color, the sweeter they will be.
    [Show full text]
  • Accommodation and Meals
    WELCOME TO MEDICLINIC We hope to make your stay as comfortable as possible, including meeting all your dietary requirements. Even though some patients have restricted diets, our team of dieticians and chefs will work with you to provide meals that are both medically correct and delicious to eat. The menu contains varied cuisines to satisfy everybody’s taste buds, from full meals to light bites. We oer a variety of daily changing specials which your server will introduce to you. If you have allergens or questions about any of the dishes please ask your server who will be happy to assist you. There will be a waiter/waitress on hand 24 hours a day to take your meal orders and to serve tea and coee to you and your visitors. Should your visitors feel hungry, please feel free to order them some- thing from the room service menu. Have a pleasant stay! SERVING TIMINGS: Breakfast: 7:00am to 8:00am Lunch: 12:30pm to 1:30pm Dinner: 6:00pm to 7:00pm SNACKS AND BEVERAGE SERVICES: Early Morning: Served after Breakfast AM: 9:00am to 10:00am PM: 3:00pm to 4:00pm Evening: 8:00pm to 9:00pm BREAKFAST Please make your choices from the below section, followed by your choice from the hot section, brunch special or the cold section. TO START WITH Breads - please choose one of the below 1 White or brown roll 2 Chapatti 3 White or whole meal sliced bread 4 White or brown arabic bread Accompaniments - please choose two of the below 1 Butter 2 Olive oil 3 Strawberry jam 4 Blackberry jam 5 Honey Fruity bits - please choose one of the below 1 Fresh fruit salad 2 Sliced fruit 3 Whole fruit (apple, orange, banana) Drinks Bottled water Fruit Juice BRUNCH SPECIAL Crispy herbed potatoes, fried onions, cajun chicken, mushrooms and tomatoes, finished o with cheddar cheese and a poached or fried egg.
    [Show full text]
  • Omslag Report V2
    The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
    [Show full text]
  • Sweet Treats and Desserts
    SWEET TREATS AND DESSERTS DESSERTS,TOPPINGS AND SYRUPS PACK SIZE UNIT ORDER DESSERTS CAPPUCCINO MOUSSE 1 KG TUB CHEESECAKE MIX 1 KG TUB CHOC MINT MOUSSE 1 KG TUB CHOCOLATE BROWNIES 1 KG TUB CHOCOLATE MOUSSE 1 KG TUB CHOCOLATE MOUSSE WHITE 1 KG TUB CREAM CARAMEL 1 KG TUB CRÈME BRULEE 1 KG TUB CUSTARD 1 KG BAG JELLY - C'DOR 4 x 500g BOX JELLY - C'DOR ASSORTED 8 x 500g BOX MUFFIN MIX ASSORTED – (FROZEN, READY TO BAKE) 1 KG PKT PANACOTA 1 KG TUB TOFFEE TIRAMISU 1 KG TUB ICE CREAM POLAR PREMIER SCOOP 5LT TUB ICE CREAM POLAR SOFT SERVE 5LT EA Chocolate and Strawberry TOPPINGS PACK SIZE UNIT ORDER CHOCOLATE SAUCE 2 lt BTL PASSION FRUIT 2 lt BTL STRAWBERRY SAUCE 2 lt BTL TOFFEE SAUCE 2 lt BTL WILD BERRY 2 lt BTL MILKSHAKE SYRUPS PACK SIZE UNIT ORDER BANANA MILKSHAKE SYRUP 1 lt BTL BUBBLEGUM MILKSHAKE SYRUP 1 lt BTL CHOCOLATE MILKSHAKE SYRUP 1 lt BTL LIME MILKSHAKE SYRUP 1 lt BTL STRAWBERRY MILKSHAKE SYRUP 1 lt BTL WHOLE TARTS, TORTES AND LOGS PORTION UNIT ORDER Apple crumble Pie (large) 12 portion each NEW - “French Style” Fresh Apple Tart 12 portion each Baked chocolate Tart 12 portion each NEW – Baked Lemon Tart 12 portion each NEW – Coconut Tart 12 portion each Fresh Apple & Black Cherry baked with Almond Crust Tart 12 portion each Fresh Apple Crumble Tart 12 portion each Fresh Apple strudel 12 portion each NEW – Fresh Fruit Flan 12 portion each Lemon Meringue Tart 12 portion each NEW – Milk Tart Ring 12 portion each Peach and Almond Baked Tart 12 portion each Pecan Nut Tart 12 portion each NEW – Walnut & Pear Tart 12 portion each STAFFORDS
    [Show full text]
  • Roast Organic Vegetables, Chick Pea & Lentil Patty, Avocado and Lettuce
    The menu at Café Z is created using the best integrity farmed organic and bio-friendly ingredients available Peter Chan Executive Chef BREAKFAST BREAKFAST BREAKFAST IS SERVED FROM 07:00 TO 10:30 Ask your server about todays: FRESH JUICE R38 BREAKFAST SMOOTHIE R60 FRESH FRUITS R75 ORGANIC YOGHURT & HOMEMADE FRUIT COMPOTES R55 HOMEMADE MUESLI OR GRANOLA R65 milk or organic yoghurt, fruit compotes, dried fruits BANANAS & OATS R48 madagascan vanilla, brown sugar & butter GLENMORANGIE SINGLE MALT SCOTCH OATS R82 brown sugar, butter, cream BIRCHER MUESLI R65 apple, honey, yoghurt, breakfast seeds SMOKED SALMON TROUT R125 cream cheese, caper berries, lemon, seed loaf SOUTH AFRICAN CHEESES & HOMEMADE PICKLES R115 COLD MEATS R135 roast beef, hickory ham, salami ARTISANAL BREADS & TOAST R55 homemade jams, preserves, farm butter PASTRY BASKET R88 croissant, muffins, scones, plaaskaas, preserves, farm butter HOT BREAKFAST BRIOCHE FRENCH TOAST R98 pear compote, beef sausage BUTTERMILK FLAPJACKS R85 farm butter, pure maple syrup ADD BACON R35 POTATO & LENTIL HASH R83 poached eggs, spicy lemon pickle, organic yoghurt, coriander COUNTRY STYLE SCRAMBLED EGGS R110 glazed gammon steak, homemade baked beans, green tomato chutney KEDGEREE R90 smoked snoek, curried basmati rice, soft poached eggs ALL DAY DINING STARTERS THE ALL DAY DINING MENU IS AVAILABLE FROM 12:00 TO 22:00 ROAST PUMPKIN SOUP ( H ) ( V ) R65 garlic oil and zaatar PRAWN LAKSA BROTH R120 fragrant turmeric and coconut broth, bean sprouts, coriander pesto served with jasmine rice cakes QUICHE
    [Show full text]
  • Nelsons-Eye-Restaurant-Dessert
    hit me with your best shot Springbok 40 Peppermint Liqueur/ Cape Velvet Blitz Bokke 40 Peppermint Liqueur/ Cape Velvet/ Tequila Turkish Delight 40 It's a secret! Jager Bomb 80 Jagermeister I Red Bull #beststeakcapetown Yo - Nana 40 Banana Liqueur/ Jagermeister Black Magic 40 Black Sambucca / Cape Velvet DESSERT Red Headed Slut 40 Cranberry Juice/ Peach Schnapps I Jagermeister Blow Job 40 Kahlua/ Amarula / Cream MENU White Russian 40 Kahlua/ Vodka/ Cape Velvet Camel Toe 40 Jagermeister I Malibu Baby Guinness 40 Patron XO. Cafe/ Baileys Absolut Bitch 40 Absolut Vodka/ Baileys/ Kahlua/ Amaretto Alice In Wonderland 40 Cointreau/ Tequila/ Kahlua B-52 45 Kahlua/ Cape Velvet/ Tequila Kick In The Balls 45 Tequila/ Jack/ Southern Comfort Orgasm 40 Amaretto I Kahlua I Baileys Screaming Orgasm 45 Amaretto I Kahlua/ Baileys I Vodka Chocolate Cake 40 Vodka/ Frangelico / with a slice of orange & cinnamon I brown sugar sprinkle Pan Cake 30 Aftershock Cinnamon I Cape Velvet Suit Case 55 Jack Daniels/ Passion Fruit Mexican Asshole 40 Tequila with a splash of Tabasco Caramel Vodka 40 Should We Say More? LIKE US ON FACEBOOK FOLLOW US ON INSTAGRAM @NELSONSSTEAKIT FOLLOW US ON TWITTER @NELSONSSTEAKIT REVIEW US ON TRIPADVISOR REVIEW US ON ZOMATO #BESTSTEAKCAPETOWN WWW.NELSONS-EYE.CO.ZA | [email protected] SPECIALITY DRINKS DESSERTS A R20 PER PERSON CAKEAGE FEE WILL BE INCLUDED FOR CAKES Dom Pedro (Single or Double) 50/70 PAIR WITH ONE OF OUR SOUTH AFRICAN PORT OR DESSERT WINES. A truly South African Drink. Some might call it a cocktail SORBET 35 & others a dessert – we like to serve it as to guest as a sweet Per Scoop / Per Flavour ending to a meal.
    [Show full text]
  • Quelques Données Sur Des Points De Culture De Pays Anglophones
    Quelques données sur des points de culture de pays anglophones I) Welcome to Australia a) The map Capital city: Canberra b) Australian flag Le drapeau de l'Australie est bleu avec, dans le quart supérieur gauche l'Union Jack. Au-dessous se trouve l'Étoile de la fédération (six branches, une pour chacun des six États : le Queensland, la Nouvelle-Galles du Sud, le Victoria, la Tasmanie, l'Australie-Méridionale et l'Australie-Occidentale, et une branche pour les deux territoires, le Territoire de la capitale australienne et le Territoire du Nord. L'autre moitié du drapeau représente la constellation de la Croix du Sud. c) Currency of Australia 1 Name: Australian Dollar Symbol:$, c Minor Unit: 1/100 = Cent Coins: $1, $2, 5c, 10c, 20c, 50c Banknotes: $5, $10, $20, $50, $100 d) National Anthem English French Australians all let us rejoice, For we are young Australiens réjouissons nous tous, and free; Car nous sommes jeunes et libres ; Nous avons un sol doré et de la richesse pour le We've golden soil and wealth for toil, Our home labeur, is girt by sea; Notre patrie est ceinte par la mer ; Our land abounds in Nature's gifts Notre terre abonde des cadeaux Of beauty rich and rare; de la nature D'une beauté riche et In history's page, let every stage Advance rare ; Australia fair! Dans le livre de l'histoire, qu'à chaque page In joyful strains then let us sing, Avance la belle et juste Australie ! « Advance Australia fair! » Aux tons joyeux chantons alors, « Avance belle et juste Australie ! » Beneath our radiant Southern Cross, We'll toil with
    [Show full text]