Cataplana Dinner Buffet

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Cataplana Dinner Buffet Saturday Soup Creamy Vegetable Chowder Swiss Onion Main Course White Rice Sautéed vegetables Cajon Potatoes with Beef bacon Hungarian Paprika Goulash Chicken puttanesca Eggplant Parmigiana Fish Fillet Cary Sauce Charcoal Grilled Indian Chicken Tandoori Beef Liver Carving Beef Wellington Sauce Green Pepper Oriental Bukhari Rice Life station 2 kind of pasta with 3 kind sauce with condiments Sunday Soup Minestrone Mushroom Volute Main Course Rice Veggie Supper Grilled Vegetables basil Nookie Potato Cream & Cheese Sauce Veal Escallops with Leeks Sauce Italian Authentic chicken cacciatore Ratatouille Cannelloni with Vegetable Charcoal Grilled Italian Chicken Grill Baked fish in foil with vegetables Life station Seafood Casserole Italian Assorted Italian Pizza Life station 2 kind of pasta with 3 kind sauce with condiments Monday Soup Tomato consommé De chalet Main Course Vermicelli Rice Vegetable Moroccan Potatoes puree Macaroni Béchamel French Beef Old-fashioned Spanish ban stew Fish Fillet butter lemon sauce Charcoal Grilled Chicken BBQ Egyptian-Hawawshi Carving Watermelon Oriental Stuffed Quiets Life station 2 kind of pasta with 3 kind sauce with condiments Tuesday Soup Meat ball Orzo soup Seafood Chowder with Cream Main Course Tomato Rice Vegetables tempura Potatoes au gratin Veal Irish stew Chicken grand mere Vegetables Ciambotta Lasagna with Vegetable Charcoal Grilled Oriental Kofta Quails Life station Salmon Gravlax with condiments Oriental Fried Fish Sayadiyah Life station 2 kind of pasta with 3 kind sauce with condiments Wednesday Soup Bird Tongue Oriental yellow lentil Main Course Lebanese rice Mix Dolma with vine Leaves Oriental Potatoes Chicken Top Kapi Lebanese Okra Macaroni Béchamel Grilled Fish with Mediterranean Vegetables Charcoal Grilled Oriental Chicken Egyptian-Hawawshi Life station Koshary with condiment Sweet Potatoes Halabissa Oriental Moroccan-Style Vegetable Couscous Chicken Molokhia Life station 2 kind of pasta with 3 kind sauce with condiments Thursday Soup Soto Ayam Classic Moroccan Harira Main Course Crystal Rice Sautéed vegetables Parsley Potatoes Beef Slices Mushroom Sauce Trolley Casserole Chicken Negresco Seafood Marmite Sauce Charcoal Grilled Chicken Tikka Liver Herbs Life station Assorted Sushi Oriental Maklouba with Condiment Life station 2 kind of pasta with 3 kind sauce with condiments Friday Soup Ribollita Chicken Cream Main Course Khalta Rice Roasted Vegetable Basil sauce Potatoes Lyonnaise Duck Orange Sauce Green Pens Tomato Sauce Cannelloni with Meat Fish fillet do grail Sauce Charcoal Grilled Oriental Chicken Kofta Carving Roasted Turkey Whole Oriental Chicken wings Egyptian style Life station 2 kind of pasta with 3 kind sauce with condiments .

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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.
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AUBERGINE.NL Wist Jehet Nietdat
AUBERGINE AUBERGINE.NL Wist jeHet nietdat... uitmaakt hoe groot of klein hij is aan de plant, een aubergine vrucht is altijd eetrijp. INLEIDING Een gemiddeld Nederlands huishouden eet maar weinig aubergines. Aan de kleur en vorm zal het niet liggen, want te midden van het vele groen op de groenteafdeling is het een echte eyecatcher. Een aubergine is bovendien verrassend veelzijdig. In dit boekje delen wij leuke weetjes over de paarse allemansvriend en laten we samen met gepassioneerde Nederlandse foodbloggers en een chef-kok zien hoe jij gemakkelijk een lekker auberginegerecht op tafel tovert. Heb jij trouwens ook gezinsleden die alles wat groen is op hun bord categorisch negeren? Met de fraai gekleurde aubergine is dat ‘argument’ dus letterlijk en figuurlijk van tafel. Zeker als je ze ook nog eens vertelt dat het eigenlijk een vrucht is... AUBERGINES UIT NEDERLAND Oorspronkelijk komen aubergines uit India. Rond de 15e eeuw brachten Arabieren de aubergine mee naar Spanje. Pas eeuwen later, in 1975, werden de eerste kassen in Nederland gevuld met aubergines. Omdat de plant zich het best voelt bij een temperatuur van 200 C tot 250C groeien aubergines in Nederland in kassen. Nederlandse aubergines zijn van februari tot november verkrijgbaar. De nieuwe planten worden weliswaar in november geplant, maar in december en januari is het te donker om aubergines te telen dan komen ze meestal uit Spanje. De planten kunnen tot wel 6 meter hoog worden en zo’n 110 aubergines dragen. Dat zijn heel veel borden moussaka! Het verzorgen van aubergineplanten is grotendeels handwerk. Dagelijks worden rijpe vruchten met een speciaal schaartje afgeknipt van de plant.
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Meze Steaks & Grills Specials & Casseroles Seafood Spicy
COLD STARTERS - MEZE HEALTHY MEAL SEAFOOD £17.95 Per person - Adaptable to vegetarian 37 CALAMARI £10.95 1 OLIVE MARINATE V £3.45 Marinated and battered squid with tartare sauce and green salad • Houmous Kavurma N • Falafel V 2 HOUMOUS V £4.95 • Broad Beans V • Halloumi Cheese V 38 GRILLED SALMON £15.95 Served with mashed potato and stir-fried vegetables Puree of chick peas, tahini, lemon juice and garlic • Aubergine Ratatouille V • Chicken on Wooden • Quinoa Tabbouleh V Skewers 39 SEA BASS (1 FILLET) £13.95 (2 FILLET) £17.95 3 BABA GHANOUSH V £5.95 Served with mashed potato and stir-fried vegetables • Baba Ghanoush V • Lamb on Wooden Caviar of smoked aubergine, tahini, garlic, yoghurt, lemon and olive oil • Tzatziki V Skewers 40 FISH SPECIAL £18.95 • Borek V • Lamb Kofte Grilled sea bass, salmon & king prawns, served with stir-fried vegetables 4 QUINOA TABBOULEH V £5.45 41 GRILLED SUCCULENT MARINATED PRAWNS £18.95 Finely chopped flat-leafed parsley mixed with mint, quinoa, tomatoes, Served with French fries & green leaves and sweet chilli sauce onion, lemon and pomegranate syrup FULL MEZE PLATTER £12.95 per person SPICY POTS 5 STUFFED VINE LEAVES V N £5.45 • Houmous V • Broad Beans V All cooked with onion, coconut cream, Rice with pine kernels, onions and herbs wrapped in vine leaves • Falafel V • Aubergine Ratatouille V garlic and ginger based spicy sauce served with rice • Borek V • Tzatziki V 6 TZATZIKI V £4.95 42 SPICY VEGETABLES V £11.95 • Halloumi Cheese V • Quinoa Tabbouleh V Mixed vegetables Yoghurt dip with cucumber, fresh mint,
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La Veranda CUCINA ITALIANA
La Veranda CUCINA ITALIANA ANTIPASTO H O M E M A D E P A S T A & R I S O T T O COLD ANTIPASTO ITALIANO 28 SPAGHETTI AL POMODORO & BASILICO 18 Assortment of Italian imported, cured meat and cheeses, roasted bell peppers, Italian herb San Marzano tomato sauce, basil and Parmesan Cheese marinated olives and caponata. Serves two. RIGATONI ALLA NORMA 22 CLAMS OR MUSSELS POSILLIPO 16 Traditional Sicilian recipe, rigatoni, eggplant, fresh mozzarella, San Marzano tomato sauce, basil and Steamed with garlic and extra virgin olive oil, served in white or red sauce Parmesan cheese POLIPO GRIGLIATO / GRILLED OCTOPUS 18 LINGUINE ALLA VONGOLE / CLAMS 22 Mediterranean grilled octopus, served on top of chopped onions and tomatoes in a rich marinade Fresh clams, extra-virgin olive oil, garlic, white wine sauce, red pepper ﬂakes, and parsley FRIED CALAMARI 16 FETTUCCINE ALLA BOLOGNESE 23 Crispy battered calamari served with marinara sauce. minced beef and veal, fettuccine pasta, béchamel and Parmesan cheese FRIED ZUCCHINI 12 PAPPARDELLE BOSCAIOLA 24 Battered, fresh, zucchini served with aioli sauce pappardelle pasta with porcini, mushrooms, pancetta and mascarpone cheese in a sundried tomato pesto sauce TRIO BRUSCHETTA 12 Crostini toast 3 toppings, roasted peppers and garlic/caponata/mozzarella, tomato, and onions SPAGHETTI CHITARRA ALLA CARBONARA 24 Spaghetti tossed with shallots and pancetta, in a creamy egg yolk sauce, with pecorino cheese INSALTA DI CESARE 13 and fresh black ground pepper Romaine lettuce, caesar dressing, croutons and Parmesan cheese
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Soupes & Salates
Soupes & Salates (Soups and Salads) Soupes Kotopoulo Avgolemono 8 Classic chicken and orzo egg-lemon soup Soup of the day 9 A fresh soup created from current fare. Ask your server what today’s soup is. Salates Horiatiki 16 The famous Greek peasant salad with fresh Heirloom tomatoes, Cucumbers, Feta cheese, Olives, fresh oregano and extra virgin oil Smyrneiki 14 Romaine hearts, water cress, pine nuts mix with scallions, fresh mint and lemon dressing Pantsaria 16 Mixed greens with slow-roasted oven beets, Manouri cheesse, Walnuts, with orange and balsamic vinaigrette New Prasini 12 Field greens with broken wheat and turmeric tossed with olive oil and fresh lemon Horta 12 Steamed seasonal greens, with lemon and olive oil dressing Politiki 12 Fresh cabbage, celery, carrots, and red bell peppers served with oil and apple vinegar dressing Orektika (Appetizers) Calamarakia 16 Fried calamari with fresh lemon Tiropitakia 12 Five house made fried cheese pies Calamari Skaras 16 Grilled calamari stuffed with multi colored peppers, Graviera and Manouri cheese Spanakopita 9 Five triangles of the traditional Greek spinach and Feta cheese pie Lithos Chips 12 Fried eggplant and zucchini chips served with house-made Tzatziki sauce Saganaki 11 Traditional pan-fried Graviera cheese Sardelles 12 Fresh Sardines fried or grilled with an herb crust served with olive-lemon dressing Octapodi 18 Grilled octopus served with fava bean spread, grilled red pepper and lemon-olive oil dressing Htapodosalata 18 Combination of steamed octopus with grilled chopped red pepper,
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Istock - Getty Images LATIUM
82 Rome, Colosseum, © belenox - iStock - Getty Images LATIUM Latium is an area worth getting to know, beaches, the lovely cli's, all along the a land rich in blends of art, culture and coastline, from Tarquinia beach to the nature, the crossroads of Mediterranean white sand of Sabaudia with its famous civilization and of Etruscan, Sabine, Sam- dunes, to the clear waters of San Felice al nite, Campanian and Latin peoples. The Circeo and Sperlonga, an authentic region probably got its name from the Tyrrhenian fishing village, down to Gae- Latins, whose most recent history min- ta, with its split mountain overhanging gles with that of Rome and the Pontifical the sea. There are very charming under- State, the Terra del Lavoro and the King- water itineraries along the lovely seabeds dom of the Two Sicilies. A compound of the Pontine islands, to underwater memory that only a few dozen years ago caves, fields of posidonia, lobsters and recovered its role as a unique tourist at- even submerged shipwrecks. traction, together with that of the capital The counterpoint to the sea are the city. Nowadays the region stands out beautiful mountains, rich in avifauna and with its many charms, from spas to spec- biodiversity, which mark out the region’s tacular lakes, from gentle hilly scenery to ridge and follow its outline from the bor- charming beaches, from archaeology ders of Tuscany to Campania, from the and art to the great wealth of traditions. Rieti salt road to the Abruzzo National Latium is a wonderland, the essence of Park. Then there are the Monti della Laga natural beauty, historic remains and a and della Duchessa, the magical Simbru- variety of food and wine related to the ini mountains, the heart of Latium, the soil and the simplicity and wholesome- Ausoni mountains and the Aurunci, ness of the crops.
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Julia Child's Ratatouille
Julia Child's Ratatouille Ingredients: 1 pound eggplant 1 pound zucchini 1 teaspoon salt 4-6 tablespoons olive oil (divided) 1/2 pound thinly sliced yellow onions (about 1 1/2 cups) 2 green peppers (about 1 cup) 2 cloves mashed garlic Salt and Pepper to taste 1 pound tomatoes (peeled and then seeded and juiced) 3 tablespoons minced parsley Step-by-step directions: Peel the eggplant and cut into lengthwise slices 3/8" think, about 3" long and 1" wide. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Place the vegetables in a bowl and toss with 1 teaspoon salt. Let stand for 30 minutes. Drain and dry each slice in a towel. One layer at a time, saute the eggplant and then the zucchini in 4 tablespoons hot olive oil in a 10-12" skillet for about a minute on each side to brown very lightly. Remove to a side dish. In the same skillet, cook the onions and peppers (add an additional 2 tablespoon of olive oil if needed) for about 10 minutes, until tender but not browned. Stir in the garlic and season with salt and pepper to taste. Slice tomato pulp into 3/8" strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated.
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Summer Ciambotta Stew with Heirloom Eggplants, Romano Beans & Farro
Summer Ciambotta Stew with Heirloom Eggplants, Romano Beans & Farro Ciambotta is a classic Southern Italian vegetable stew. It has always been made with fresh ingredients, which change with the seasons. In this summer version, we’re using yellow squash, flat Romano beans and heirloom eggplants, all of which are at their best in the warm weather. Depending on what’s ripest near you, you may receive either white or purple eggplants. Either way, their creamy texture and summery flavor add an incredible seasonal touch to this dish. Enjoy, chefs! Ingredients 1 Cup Semi-Pearled Farro 6 Ounces Romano Beans 2 Heirloom Eggplants 1 Tomato 1 Lemon 1 Red Onion 1 Summer Squash 1 Bunch Basil Knick Knacks 2 Tablespoons Butter ¼ Cup Grated Parmesan Cheese 2 Teaspoons Ciambotta Spice Blend (Whole Fennel Seeds, Crushed Aleppo Pepper, Ground Bay Leaf & Garlic Powder) Makes 2 Servings About 680 Calories Per Serving Prep Time: 15 min | Cook Time: 25 to 35 min For cooking tips & tablet view, visit blueapron.com/recipes/676 Recipe #676 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/676 1 2 Prepare the ingredients: Cook & dress the farro: Wash and dry the fresh produce. Heat a medium pot of salted Add the farro to the pot of boiling water. Cook 18 to 20 minutes, water to boiling on high. Cut off and discard the stem ends of the or until tender. Turn off the heat. Drain the cooked farro thoroughly Romano beans; cut the Romano beans into 2-inch pieces on an and return to the pot. Stir in the juice of 2 lemon wedges and a angle.
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Kempinski Bansko Banquet Kit Summer 2016
Bringing to at the foot of the Pirin Mountains 1 Table of contents Destination information 3 Hotel information 4 Dining facilities 5-6 Meetings, trainings and events 7-8 Floor plan and meeting rooms 7 Technical equipment 8 Culinary offerings 9-24 Coffee breaks 10-11 Lunch and dinner menu selection | 3 course menu 12 Lunch and dinner menu selection | 4 course menu 13 Buffet menu selection | Classique 14 Buffet menu selection | Elegance 15 Buffet menu selection | Symphony 16 Barbecue menu selection 17 Themed buffet menu selection | Bulgarian 18 Themed buffet menu selection | Italian 19 Themed buffet menu selection | Asian 20 Themed buffet menu selection | International 21 Business lunch menu selection 22-24 Cocktail and finger food selection 25 Beverage selection 26-28 Open bar selection 27 Beverage package selection 28 Cooking classes 29 Sushi cooking class 30 Barbecue cooking class 31 Pastry cooking class 32 Teambuildings and incentives 33-37 Incentive possibilities in the surroundings of Bansko 34-35 Teambuilding activities for your group 36 Summer events in Bansko 37 2 Destination About Bansko The town of Bansko is situated at the northeastern foot of Pirin beneath the highest and the most beautiful Karsts part of the mountain. Bansko is one of the biggest winter resorts in the country. If you add to this its architectural and historical value, Bansko is the pearl in the Bulgarian necklace. Bansko is an important cultural centre for the region. According to historic records, the settlement was first established about 9th - 10th century A.D. on the site where ancient Thracian settlements had existed.
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Hot Meal Menu
Hot meal menu At the BSA we offer a daily fresh cooked meal prepared on site by our Markies Catering Chef. The meals are available for Junior School, Senior School and Staff members The price of a meal is €7,- a day. All meals will be served with a piece of fruit and fruit water. In our ordering system you can order the meals by subscription or by placing a daily order. Please place your order before 10:00 a.m. the day before serving. Link: https://markies-nl-bsa.12order.eu Allergies or diet wishes? Please contact us by email: [email protected] Your Sincerely, Team Markies Catering Monday: - Tuesday: Red thai Chicken curry with rice and vegetables Tofu curry with rice Wednesday: Minced beef lasagne Vegetarian lasagne Thursday: Chicken Gyros with greek style rice and rattatouille Vegetarian Gyros with greek style rice and ratatouille Friday: Enchiladas with chicken and rice Vegetarian Enchiladas and rice * All meals will be served with a piece of fruit and fruit water Monday: Penne with salami, Italian vegetables , mozzarella and pesto Penne with Italian vegetables, mozzarella and pesto Tuesday: Chicken leek and mushroom casserole Vegetarian casserole Wednesday: Beef curry with potatoes and salad Vegetarian curry with potatoes and salad Thursday: Beef sausage with mashed potatoes and carrot/peas Vegetarian sausage with mashed potatoes and carrot/peas Friday: Pasta Carbonara Pasta with creamy vegetables sauce * All meals will be served with a piece of fruit and fruit water Monday: Rigatoni with chicken spinach and feta cheese Rigatoni
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Confit Byaldi (A.K.A
A Safe and Environmentally Responsible Workplace Standardized Recipe Learning Goals: • I will be able to assess a workplace situation with respect to safety and environmental issues, and propose a course of action to address unsafe working conditions • I will investigate a variety of safe and environmentally responsible workplace practices • I will demonstrate and understanding of general workplace safety procedures and environmentally responsible practices Task: 1. Using the crème brulee examplar along with the standardized recipe template breakdown as a source of reference, transfer the recipe below into a standardized recipe form. (if there is not enough space you may use the back of the form to complete the recipe) Note: the yield of this recipe does not need to be increase or decreased. 2. As you read through the recipe make note of any Personal Safety Watch Points or HACCP related issues. (use the following sites as reference to HACCP- www.inspection.gc.ca/english/fssa/fssae.shtml and Personal Safety Watch Points (7 things you should know) - http://www.ywap.ca/english/seven.htm 3. Once complete have a peer read through your recipe and critique it. If you find any glaring changes that need to be made, do so. Confit Byaldi (a.k.a. Ratatouille a la Remy) by Arnold on November 14, 2007 In the movie Ratatouille, Pixar succeeded in making animated food almost as delectable as the real thing. By seeking the technical assistance of Thomas Keller, one of the world’s greatest and most meticulous chefs, Pixar gave the movie instant credibility to food lovers, critics and chefs around the world.
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Confit Byaldi
Confit Byaldi - The Ratatouille from Ratatouille September 27th, 2020 Prep Time: 24 hours | The Ratatouille dish served at the end of the Pixar movie Ratatouille, is a Confit Byaldi that requires two different preparations: 1. Pipérade is a thin sauce, with Basque origins, traditionally made with onions and a "mildly-hot" red pepper called Espelette pepper. Since Espelette peppers may not be readily available, this Pipérade recipe uses even milder peppers, the Poblano and the Red Pimento. 2. The Pipérade is spread across the bottom of a casserole pan and then covered with thinly sliced vegetables and slow roasted for several hours. Refrigerating the dish overnight will allow the flavors to mature. Reheat in the oven before serving. Traditionally, this dish could be served hot as a side-dish with meat (like Rosemary Chicken), Basil Rice, or with a sliced baguette. Store the leftovers in an airtight refrigerator dish. The leftovers only get better. Ingredients: ========== Pipérade 2 Poblano Pepper, oven roasted and peeled 2 large Red Bell Pepper, oven roasted and peeled 1 small Yellow Onion, diced 3 large Roma Tomatoes, oven roasted and peeled 2 Cloves (1 Teaspoons) Garlic, finely minced or 1/4 Teaspoon Garlic Powder 1 cup vegetable stock 1 cup water 2 Tablespoons Fresh Rosemary 2 Teaspoon Fresh Thyme 2 Clove Fresh Garlic or Garlic Confit 1 Tablespoon Olive Oil 1 pinch Kosher Salt Confit Byaldi 2 small (8 oz total) Zucchini squash 2 small (8 oz total) Yellow Crookneck Squash 2 small (8 oz total) Japanese Eggplants 5 large Roma Tomatoes 1 Tablespoon Fresh Rosemary 1 Tablespoon Olive Oil 1 pinch Kosher Salt Additional Ingredients Balsamic Vinegar Fresh Parsley, roughly chopped Directions: ========= Pipérade As a reminder, you should wear gloves when working with peppers.
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