Disotto Range Has Been Developed to Offer 20I5 a High Quality Mix of Traditional, Authentic and Innovative Products
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Amarena $5.00 Cherry & Vanilla Gelato, Whole Cherries in Syrup And
Amarena $5.00 Ice Spaghetti Carbonara $5.50 Tiramisu $5.50 After 8 $5.75 Fresh Fruit (choose 1) Tartufo Con Amarena $4.75 Cherry & vanilla gelato, whole cherries Vanilla & hazelnut gelato, Tiramisu’ & vanilla gelato, White mint chocolate chip gelato, Strawberry, Kiwi, Mango, Papaya, Chocolate & vanilla gelato truffle, in syrup and whipped cream whipped cream, chocolate, coffee topping & whipped cream whipped cream, chocolate mints, Melon or Mixed Berries $5.50 stuffed with Amarena cherry, hazelnut & zabaione sauce chocolate and mint topping The fruit sorbet & vanilla gelato, rolled in shaved chocolate whipped cream fresh fruit and matching topping Ice Spaghetti Pomodoro $5.00 Cioccolato $4.75 The Make Your Own $4.75 Pizza $4.75 La Copa Loca $5.50 Arancia Farcita $3.50 (Stuffed Orange) Vanilla gelato, whipped cream, fresh Chocolate & vanilla gelato, whipped 3 scoops of gelato, whipped cream Vanilla gelato, whipped cream, Kiwi, strawberry & vanilla gelato, fresh kiwi, Whole orange, stuffed with blood strawberry sauce and white chocolate cream, chocolate sauce and chips and 2 toppings fresh seasonal fruit and strawberry topping banana and strawberry, topping and orange sorbet whipped cream Yogurt $5.75 Tropicale $5.75 Yogurt & Frutti Di Bosco $5.75 Banana Split $5.75 Banana e Noci $5.25 Limone Farcito $3.00 (Stuffed Lemon) Yogurt gelato, fresh fruit and strawberry Seasonal tropical fruit & gelato, whipped Yogurt gelato, fresh mixed berries Fresh banana, pick your own gelato, Banana & walnut gelato, whipped cream, Whole lemon, stuffed with -
Catering Price List 2020 – 2021
CATERING PRICE LIST 2020 – 2021 Contents Introduction Introduction 2 Porrelli was established by Gerardo Porrelli in 1925 when he immigrated to Scotland from San Biagio in Southern Terms of Business 3 Italy. He settled in Paisley with his family and began to produce delicious ice cream using traditional recipes Delicious Sundae Suggestions 4 brought from his homeland. Catering Range 5 Over 95 years on Porrelli is still very much a family business. The current Managing Director Enzo Durante is Napoli Scooping Range 6 the grandson of the founder Gerardo and he is supported Cones, Wafers & Toppings by his wife Ines and daughter Serena. Together they lead 8 a very passionate team that is committed to delivering Fabbri Range, Packaging & Accessories 9 quality and service that has seen generations of people across Scotland enjoy Porrelli Ice Cream. ‘Porrelli Gelateria’ 10 In January 2008 Porrelli moved production of their high Retail Range, Slush & UHT/Fresh Mix 11 quality Italian style ice cream to their state of the art ice cream factory. Upgraded equipment and processes has Coffee shop Range 12 increased capacity to over 6000 litres of delicious ice cream every day. Cheesecakes & Gluten Free Range 13 It is this secret family recipe that have been handed Cakes & Gateaux 14 down through the family over the years that has helped Porrelli to win numerous industry awards. And these in Bindi Desserts & Hot Puddings 15 turn have helped to establish the brand as being trusted and respected for its quality throughout the catering trade, Freezer to Table Range 16 frozen wholesalers, cash & carries and multiple retailers including JS Sainsbury’s and Asda. -
Meltnmix CHOCOLATE BROWNIE CAKE
MELTnMIX CHOCOLATE BROWNIE CAKE (Makes 12 slices) INGREDIENTS – FOR THE CAKE 165g (3/4 C) Sugar Alternative (I use Natvia granulated – a stevia and erythritol blend) 200g (1 ½ C) Dark Chocolate, sugar free (I use Well Naturally sugar free 70% dark chocolate) 110g Butter, melted (or you can use the equivalent in coconut oil 3 Large eggs 1-2 tsp Pure Vanilla Extract 20g (1/4 C) Cocoa Powder, unsweetened ½ tsp Baking Powder 190g (2C) Blanched Almond Flour 1+ drops Liquid Stevia (optional, to your taste) INGREDIENTS – FOR THE FROSTING 60g (1/2 C) Powdered Sugar Alternative (I use Natvia icing mix) 30g Cream Cheese 1Tb Cocoa Powder, unsweetened 50g Butter, softened As needed Water (just enough to get the frosting to a good spreading consistency) METHOD 1. Preheat oven to 180ºC/350º (fan forced 160ºC/320ºF). 2. Grease and line a 20cm (8”) springform cake tin. 3. On a cutting board, slice the chocolate into small pieces. This will help the chocolate melt quickly and evenly. 4. In a medium saucepan, place the butter and melt on low heat until fully melted. Take care not to brown or burn the butter. 5. Remove the saucepan from the heat and mix in the chocolate pieces. Stir with a spatula until the chocolate has melted and the mixture is smooth and emulsified. 6. Add the sugar alternative and mix to incorporate. 7. Then add the eggs and vanilla and mix to combine. 8. Sift in the cocoa powder, baking powder and almond flour (to get ensure there are no clumps) and fold into the wet ingredients until just combined. -
CSM Bakery Solutions 5000241986878
PRODUCT DATA SHEET Last changed on: 06.04.2016 EAN code: 5000241986878 5000241986878 CSM Bakery Solutions 5000241986878 www.csmbakerysolutions.com CHOC FUDGE BROWNIE MB MATERIAL CODES Article number CSM article number 10141740 Company Product code CSM DEUTSCHLAND GMBH 5000241986878 CSM UNITED KINGDOM LTD FWG CSM Global One 10141740 NAME OF THE FOOD Name of the food: Chocolate Brownie Mix PRODUCT DESCRIPTION A mix suitable for the production of chocolate brownies, requiring only the addition of water. Add nuts or chocolate chips as required. GENERAL INFORMATION Country of origin: Great Britain USER INSTRUCTION Standard recipe Instructions for use 100% Dry mix 12.5kg 25% Water 3.125kg 25% Walnuts/Choc Chips 3.125kg Add water to dry mix over 1 minute on low speed using beater. Scrape down then mix for a further 1minute on low speed. Add walnuts/chocolate chips on low speed until fully distributed. Scale at 7.5kg for 30 x 18 baking sheet and bake at 180°C for 30 to 40 minutes. When cool finish with Crembel fudge icing and cut into slices. Working instructions Dosage: 100 % SENSORIAL INFORMATION Structure: Free flowing powder Odour: Cocoa, Vanilla Colour: Brown INGREDIENT DECLARATION Sugar; Wheat flour (Wheat flour, Calcium carbonate, Iron, Niacin, Thiamin) ; Palm oil; Rapeseed oil; Fat reduced cocoa powder; Modified corn starch; Egg white powder ; Cocoa mass; Salt; Flavouring ( contains milk ); Dried glucose syrup; Emulsifier: Lactic acid esters of mono- and diglycerides of fatty acids (E 472b), Propane-1,2-diol esters of fatty acids (E 477), Mono- and diglycerides of fatty acids (E 471); Raising agent: Sodium carbonates (E 500); Skimmed milk powder . -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
Cakes and Pastries Tiramisu an Italian Classic Made with Alternating Layers of Tia Maria and Espresso-Soaked Savoiardi Biscuits and Mascarpone, Egg, and Sugar Cream
Cakes and Pastries Tiramisu An Italian classic made with alternating layers of Tia Maria and espresso-soaked Savoiardi biscuits and mascarpone, egg, and sugar cream. Piece: $4.99 • Tiramisu for Two: $7.99 Square: $19.99 (6”) • 32.99 (8”) Specialty Order: $3.99 per person Millefoglie: This delightful cake is made of several layers of flaky puff pastry filled with vanilla or chocolate pastry cream. Please specify filling when placing your order. Piece: $3.99 • Square: $19.99 (6”) • 32.99 (8”) Opera torte: Almond sponge cake soaked in coffee syrup and Tia Maria liqueur filled with ganache and coffee buttercream. Piece: $3.99 • Square: $19.99 (6”) • 32.99 (8”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Limoncello torte: Vanilla sponge cake soaked in Limoncello liqueur; layered with lemon curd and topped with buttercream icing. Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 White chocolate buttercream torte: Vanilla sponge cake soaked in Crème de Cacao syrup and iced with a combination of white chocolate and decadent Italian buttercream; decorated with white and dark chocolate wedges. A taste sensation not to be missed! Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Raspberry torte: Three layers of vanilla sponge cake layered with raspberry jam and iced with buttercream icing. Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Hazelnut chocolate cake: This crunchy cake is baked with caramelised hazelnuts and layered with chocolate and hazelnut buttercream, glazed with chocolate ganache. -
Si Te Dijera La Verdad Te Mentiría. If I Told You the Truth I Would Be Lying
Si te dijera la verdad te mentiría. If I told you the truth I would be lying. El éxito va por delante del trabajo solo en una ocasión: en el diccionario. The only place where success comes before work is in the dictionary. La envidia no existe, es admiración negada. Es tan pobre que solo tiene dinero. Envy doesn’t exist, it is admiration denied. He is so poor that money is all he has. La felicidad no es hacer lo que quieres, sino querer lo que haces. Happiness is not doing what you want but loving what you do. Los huevos de Andrea g Le uova di Andrea g Andrea's eggs Uovo con tartufo nero 25€ Huevo de corral frito, sal trufada y láminas de trufa Fried free-range egg, truffled salt & truffle slices Uovo Millesimé 27€ Yema de huevo de corral, caviar de trufa, láminas de trufa y crema de boletus Fried free-range egg yolk, truffle caviar, truffle slices & boletus edulis cream 1 Entrantes g Antipasti g Starters Todas nuestras locuras proceden de tener los estómagos vacíos y los cerebros llenos de aire. All of our crazy deeds come from empty stomachs and brains full of air. Provolone alla pizzaiola 12€ Queso fundido con tomate, cebolla, aceitunas, alcaparras y orégano Melted cheese with tomato, onion, olives, capers & oregano Melanzane alla parmiggiana 14€ Berenjenas con tomate, mozzarella, jamón york y parmesano Eggplants with tomato, mozzarella, cooked ham & Parmesan cheese Burrata pugliese 19€ Mozzarella fresca con aceite de oliva, pimienta, orégano y salsa de tomate picante Fresh mozzarella with olive oil, pepper, oregano & spicy tomato sauce Piatto di cecina di bue 23€ Cecina de buey Ox smoked meat Burrata pugliese con tartufo 26€ Mozzarella fresca con trufa, aceite de oliva, pimienta y orégano Fresh mozzarella with truffle, olive oil, pepper & oregano 2 Crudo g Crudi g Crude La ternura es el reposo de la pasión. -
Looking for Some New Recipe Ideas for Your HB Fundays Party? We’Ve Got You Covered!
Looking for some new recipe ideas for your HB Fundays party? We’ve got you covered! From our take on that old favourite banana split, to a deliciously decadent adult-only treat, here are some simple recipes to jazz up your ice cream party! Banana Split Ice Cream Cake Ingredients 250g digestive biscuits 100g butter (melted) 3 bananas (sliced) 1 brick of Hazelbrook HB Vanilla ice cream - softened 1 brick of Hazelbrook HB Banana ice cream - softened 1 brick of Hazelbrook HB Raspberry Ripple ice cream - softened For serving: Whipped cream Maraschino cherries Chocolate or Strawberry syrup - optional Method 1. To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl and then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. 2. Arrange the banana slices on top of the biscuit base 3. Scoop the vanilla ice cream over the bananas and spread in an even layer. Freeze for approx. 20 minutes. Repeat with the banana ice cream and freeze for another 20 minutes. Add the raspberry ripple ice cream and then freeze for 1 hour 4. When you are ready to serve, release the springform tin and slice the cake. Top each slice with whipped cream, a cherry and your favourite syrup. -
Kosher Nosh Guide Summer 2020
k Kosher Nosh Guide Summer 2020 For the latest information check www.isitkosher.uk CONTENTS 5 USING THE PRODUCT LISTINGS 5 EXPLANATION OF KASHRUT SYMBOLS 5 PROBLEMATIC E NUMBERS 6 BISCUITS 6 BREAD 7 CHOCOLATE & SWEET SPREADS 7 CONFECTIONERY 18 CRACKERS, RICE & CORN CAKES 18 CRISPS & SNACKS 20 DESSERTS 21 ENERGY & PROTEIN SNACKS 22 ENERGY DRINKS 23 FRUIT SNACKS 24 HOT CHOCOLATE & MALTED DRINKS 24 ICE CREAM CONES & WAFERS 25 ICE CREAMS, LOLLIES & SORBET 29 MILK SHAKES & MIXES 30 NUTS & SEEDS 31 PEANUT BUTTER & MARMITE 31 POPCORN 31 SNACK BARS 34 SOFT DRINKS 42 SUGAR FREE CONFECTIONERY 43 SYRUPS & TOPPINGS 43 YOGHURT DRINKS 44 YOGHURTS & DAIRY DESSERTS The information in this guide is only applicable to products made for the UK market. All details are correct at the time of going to press but are subject to change. For the latest information check www.isitkosher.uk. Sign up for email alerts and updates on www.kosher.org.uk or join Facebook KLBD Kosher Direct. No assumptions should be made about the kosher status of products not listed, even if others in the range are approved or certified. It is preferable, whenever possible, to buy products made under Rabbinical supervision. WARNING: The designation ‘Parev’ does not guarantee that a product is suitable for those with dairy or lactose intolerance. WARNING: The ‘Nut Free’ symbol is displayed next to a product based on information from manufacturers. The KLBD takes no responsibility for this designation. You are advised to check the allergen information on each product. k GUESS WHAT'S IN YOUR FOOD k USING THE PRODUCT LISTINGS Hi Noshers! PRODUCTS WHICH ARE KLBD CERTIFIED Even in these difficult times, and perhaps now more than ever, Like many kashrut authorities around the world, the KLBD uses the American we need our Nosh! kosher logo system. -
Sundaes Shakes & Floats Savoury Ice Cream Sorbet
MORNINGS SHAKES & FLOATS SUNDAES SPARKLING & WINE Available until 11.45am Monday to Saturday Sparkling 125ml Bottle (V) (V) (VE) Classic Shake ..........................................................£7.25 Knickerbocker Glory .............................................£13.50 Tropical Bliss ........................................................£5.25 Two Scoops of Ice Cream with Organic Milk Strawberry & Vanilla Ice Cream, Pineapple & Raspberries, Fortnum’s Blanc de Blancs £14.75 £75.00 Mango, Apricots, Pineapple, Fresh Ginger, Passion Fruit Whipped Cream, Italian Meringue, Raspberry Coulis Hostomme, Champagne, NV Lemonade Float (VE)....................................................£6.70 Summer Smoothie (VE).................................................£5.25 Lemon Sorbet & Lemonade (N,V) Fortnum’s Rosé £15.75 £80.00 Watermelon, Cantaloupe Melon, Lime, Cinnamon Powder, Chilli Banana Split .......................................................£12.50 Brown Cow Float(V).....................................................£8.25 Vanilla & Chocolate Ice Cream, Caramelised Banana, Chocolate Sauce, Billecart - Salmon, Champagne, NV Croissant (V) ................................................................£3.50 Chantilly Cream, Toasted Almonds, Maraschino Cherry Vanilla Ice Cream, Chocolate Syrup with Root Beer Fortnum’s Prosecco £9.50 £50.00 (V) Pain Au Chocolat (V)....................................................£3.50 Lemon Curd Meringue ..........................................£12.50 Valdobbiadene, Zucchetto, NV Lemon Curd Ice -
2011 Recipe Index. a Asian Egg Noodle Broth with Fish
recipe index. 2011 recipe index. a Asian egg noodle broth with fish ......Mar: 22 banana almonds see nuts Asian-style prawn broth with Banana & macadamia Amaretto tart .......................................May: 112 buckwheat noodles ....................... Aug: 90 sour cream pie ........................ Feb: 110 An easy tart............................................ Sep: 86 asparagus Banana pecan praline cheesecake ..Apr: 92 anchovy see fish Asparagus, mushroom Spiced banana cake .................... Jun: 110 Antipasti of n’duja, white beans & prosciutto salad ..................... Feb: 72 Barbecued butterflied lamb and baked ricotta ..............................May: 98 Asparagus with quick hollandaise ..Apr: 65 with olive oil chips ....................... Nov: 126 Anytime flatbreads with dips ................ Apr: 35 Grilled asparagus with Barbecued pork fillet with Vietnamese apple verjuice hollandaise ................Nov: 117 caramel sauce ....................................Oct: 76 Apple & hazelnut salad .................Apr: 102 Hand-cut pasta with prosciutto, Barbecued pork skewers....................Dec: 108 Apple & sultana pastilla ................. Sep: 50 asparagus and baby cos............ Sep: 80 Barbecue sauce .................................... Jun: 93 Apple galette with Calvados sauce... Apr: 57 Lamb & asparagus involtini ......... Oct: 119 Barossa chook ....................................... Sep: 71 Apple tart ...................................... Sep:114 Prawn & asparagus salad with barramundi see fish Avocado & -
Southwind 484-7488 • B R E E Z E S • N
TH OFFICE: 795 County Road 1 • Palm Harbor • FL 34683 • (727) 786-6558 MON LY M E D I A Newslettersm m SOUTHWIND 484-7488 • B R E E Z E S • N Issue 6 Augustï2020 44th Year Get Your Steps In! Ilse and Susie strolling through Doral Village with their “babies”! Monthly Mania Winner! Delivered Door-to-Door by $100 ï Laura Gilmore Community Residents Bay Area Aluminum Services FREE Every Month view this newsletter on-line at www.monthly-media.com 44 Certified years in business No complaints unresolved 44 Years in Monthly Media FOR AD RATES & INFO 727-484-7488 • [email protected] Southwind Mobile Home Park 795 County Road 1 - Office, Palm Harbor, FL 34683 OFFICERS BOARD OF DIRECTORS President...Lyle Neumann (1 Yr. Term).. 217-391-3708 Wayne Wagner...3 Yr. Term..............727-286-6910 Vice President Bill Adams (2 Yr. Term)...727-787-1255 Frank Komar.....3 Yr. Term........... 727-729-8407 Secretary Betsy Cannon (1 Yr. Term)....727-386-4790 Jack Manning.. 3 Yr. Term.............. 727-223-3827 Treasurer .......Ellie Malloy (1 Yr. Term) 727-781-1509 Ray Miller..... 2 Yr. Term.............. 567-328-9137 John McGraw... 2 Yr. Term...............727-796-8867 ACTIVITIES CHAIRPERSONS Arts and Crafts ................................. Sharon Kendall ........................ 508-246-5268 ____________________ Bingo .................................................Bill Adams ............................... 727-787-1255 Bowling .............................................Bill Adams ............................... 727-787-1255 Breezes Editor ...................................Terri