Dessert & Cheese Menu

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DESSERT & CHEESE MENU BIG BLUE HOTEL Raspberry bakewell tart clotted cream Apple crumble oat crumb, vanilla custard Blueberry & hazelnut crème brulee shortbread biscuits Warm Chocolate brownie Mrs Dowson’s vanilla ice cream, fresh honeycomb Eli’s cheesecake authentic baked vanilla cheesecake, fruit compote Ginger parkin raspberry ripple ice cream Mrs Dowsons ice cream Local dairy farmhouse ice cream £4.95 Our desserts are homemade & freshly prepare Compliment your dessert with a glass of our Dessert Wine ERRAZURIZ LATE HARVEST, SAUVIGNON BLANC, CASABLANCA VALLEY Papaya, peach, apricot and mango combine well with honey and spices 100ml Glass £4.95 (V) Suitable for vegetarians. GM FOODS – It is our policy not to use genetically modified products in our food. Fish products may contain bones. All products are subject to availability. All prices are inclusive of VAT Wherever possible all our products are sourced locally. Before ordering please advise a member of our team if you have any food intolerances or allergens. DESSERT & CHEESE MENU BIG BLUE HOTEL Grandma Singletons full-bodied tangy, slightly salty but creamy tasting with a crumbly texture Blacksticks Blue delicious creamy smooth soft blue cheese with a tangy taste Goosnargh Gold rich mature flavour with a buttery caramel-type edge and mellow nutty bite Smoked Applewood dense smoked Lancashire cheddar cheese Lancashire cheese sampling platter served with celery and spiced fruit chutney £6.00 Finish your meal with one of our house coffees Liqueur coffee £6.75 Hot Beverages Cappuccino £2.95 Latte macchiato £2.25 Café latte £2.95 Espresso macchiato £2.25 Café mocha £2.95 Flat white £2.25 Hot chocolate £2.95 Americano £1.95 Herbal or fruit tea £2.45 Breakfast tea £1.95 Espresso £1.95 (V) Suitable for vegetarians. GM FOODS – It is our policy not to use genetically modified products in our food. Fish products may contain bones. All products are subject to availability. All prices are inclusive of VAT Wherever possible all our products are sourced locally. Before ordering please advise a member of our team if you have any food intolerances or allergens..

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THE DUKE of EDINBURGH Hotel and Bar Book at [email protected]; 01229 821039
THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 STARTERS Soup of The Day - 4.5 ⓥ Please ask a Member of Staff for Today’s Served Char Grilled Bread & Butter French Onion Soup - 4.5 ⓥ Parmesan Croûtes Ham Hock & Parsley Pressing – 5 Mixed Salad, Grilled Bread Caesar Salad - 7 Chargrilled Chicken Breast, Soft Boiled Egg, Croutons, Parmesan, Leaves, Garlic & Parmesan Dressing Also Available Vegetarian - 5 ⓥ Salmon Gravlax - 7 In-House Cured Salmon, Sweet Grain Mustard Dressing, Potato Salad Goats Cheese Salad - 6 ⓥ Mixed Leaves, Roasted Beetroot, Silver-skin Onions Black-Pudding Stack - 7 Black Pudding, Bacon, Caramelised Onion, Peppercorn Sauce Fish Goujons - 7 House Salad, Tartar Dipping Pot For The Littluns Served With Chips or Mash & Peas or Beans, Glass of Cordial Grilled or Goujon Chicken Strips - 6.5 Cumberland Sausage - 6.5 Fish’n’Chips - 6.5 Cheese & Tomato Ciabatta Pizza ⓥ Beans on Toast - 5.5 ⓥ Early Birds... 20% off selected dishes before 6pm look for the symbol Food Allergens: We know there are allergens contained in our food & drink which we need to tell you about, so please let a member of our team know if you have a specific allergy or would like more information about our dishes. THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 DELI BOARDS - 12.5 House Salad, Home Made Chutney, Char grilled Bread & Butter Upgrade to a Mini Sharing Cob for Two Fifty Pick 4 Items Ham Hock & Parsley Pressing Ò Confit Tomatoes ⓥ Ò Sliced Ham Potato Salad ⓥ Ò Lancashire Cheese ⓥ Ò Brie ⓥ Ò Stilton ⓥ Ò Coleslaw ⓥ Ò Olives ⓥ Ò Smoked Salmon Ò Garlic Mushrooms ⓥ Ò Roast Peppers ⓥ Extra Items - 2.5 OMELETTES Choose 2 Ò Items from above - 7.5 Three Egg Omelette, House Salad, SIDES Chips - 3 ⓥ House Salad - 2.5 ⓥ Onion Rings - 2.5 ⓥ ‘Duke Deli’ items - 2.5 Grilled Bread - 2.5 ⓥ Early Birds..
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Weddings at the Inn
WEDDINGS AT THE INN THE FOOD The wedding breakfast itself takes approximately two hours to serve based on having three courses. Remember to factor in time for speeches before deciding what time to invite evening guests. We change our function menu annually in October. As with our other tariffs, we endeavour to only increase the prices then but due to seasonal variations this may not always be possible, we will alert you as soon as possible. On Arrival Canapes Mini bangers and mash Salt & pepper king prawns, lime and chilli dip Lancashire cheese and onion fritters Mini meat and onion pies Little sausage rolls Duck, plum & spring onion fritters Courgette & carrot pancakes Vietnamese fish cakes Reception Arrival Drinks Sparkling white or pink wine, Buck’s Fizz, bottled beers, Pimm’s or cocktails from £5 per guest. Our wedding breakfast menus are designed to be totally flexible, we use only the finest ingredients from land and sea which has helped the Seafood Pub Company win countless awards for its outstanding food and service, ensuring your meal will be as memorable as the day itself. Should you wish to host something a little more informal, we have a selection of buffets and BBQ’s starting from £25 per person. Emmott Lane, Laneshawbridge, Colne, BB8 7EG • 01282 857830 [email protected] www.thealmainn.com TheAlmaInn @TheAlmaSPC WEDDINGS AT THE INN MENU A (Available Sunday – Thursday) Seasonal soup with bread roll and butter Potted ham hock and Lancashire cheese with pineapple ketchup Breaded goujons, watercress salad and tartare sauce
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Albert Square November 2012 a La Carte
Functions Canapé Menu Classic British Cooking with a modern twist - with fresh local ingredients Please choose any 4 types of canapés for your event £10 per person £3 per person for any extra canapés VEGETARIAN CANAPÉS Curd & Beets Skewer Fresh cow’s curd & baked beetroot on sticks Blue Cheese Mousse & Gooseberry on Rye Butler’s black sticks blue cheese mousse with gooseberry puree on toasted rye bread Homity Pie Lancashire cheese, potato & caramelised onion pie FISH & MEAT CANAPÉS ‘Crab on Toast’ Hand- picked white crab meat, spiced brown crab butter on granary sour dough toast Breaded Scampi, Tartare Sauce & Lemon Deep- fried breaded scampi tail served with tartare sauce & lemon Scottish Salmon Fish Cake Fried Salmon fish cake & sorrel cream sauce H. Forman Smoked Salmon & Cream Cheese Pikelet Harry Forman & Sons award winning smoked salmon on a cream cheese pancake ‘Toad in the Hole’ Mini Yorkshire pudding with Grandad’s Olde English sausage & onion gravy ‘Steak Tartare’ Prime fillet of raw beef, chopped with capers, shallot, mustard, egg yolk & Worcestershire sauce Before ordering please speak to our staff if you have a food allergy or intolerance All dishes are subject to availability & change of specification / market pricing. Please note a discretionary 10% Service Charge will be added to bills – if you are unhappy about this for any reason, please strike it off Yorkshire Pudding & Rare Roast Beef Mini Yorkshire pudding with rare roast beef, horseradish & watercress Savoury Cheese Scones Baked Cheddar cheese scones filled
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EXPERIENCE a JOURNEY of FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent Chicken Tikka with Cheddar Cheese and Fennel
EXPERIENCE A JOURNEY OF FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent chicken tikka with cheddar cheese and fennel. TOGETHER VEGETABLE SAMOSA £ 7.25 I had a magical childhood, moving from town to town Lightly spiced potato with green peas and cashew nuts. with my father’s travelling theatre company. “The Company” would always sit down to a meal ALOO MATAR KI TIKKI £ 7.95 together after a performance, with my father at the Potato cutlets stuffed with green peas, seasoned with nutmeg and spices. head of the table. I used to love roaming around the kitchen among the enormous cauldrons of steaming AVOCADO PAKORAS £ 8.25 food, but more than anything, I enjoyed seeing the Corn crusted smashed avocado with cheddar cheese and ginger. joy on the diners’ faces as they savoured the tasty delights. This is where my love of cooking began. MUSHROOM KURKURE £ 8.25 Over the years I pursued both my musical and Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper. culinary interests and became fascinated with the regional diversity of Indian food. Inspired by a land AMRITSARI FISH £ 9.25 so rich in culture and influenced by the great chefs that I have met over the years, I hope that you enjoy Lightly battered stonebass served with mint and tamarind chutney. sharing in my personal journey and the lovingly prepared recipes presented in this menu. CURRY LEAF AND PEPPER PRAWN £ 10.25 Sautéed prawns with onions and tomatoes finished with coconut milk and crushed pepper.
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Rheological, Foam, and Physical Properties of Low Sucrose Meringue and Angel Food Cake Formulated with Non-Nutritive Sweeteners and Polydextrose
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2014 RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE Kevin J. O'Niones University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation O'Niones, Kevin J., "RHEOLOGICAL, FOAM, AND PHYSICAL PROPERTIES OF LOW SUCROSE MERINGUE AND ANGEL FOOD CAKE FORMULATED WITH NON-NUTRITIVE SWEETENERS AND POLYDEXTROSE" (2014). Theses and Dissertations--Animal and Food Sciences. 35. https://uknowledge.uky.edu/animalsci_etds/35 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known.
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@Spillthebeanscleethorpes @Spillthebeanslouth
56 St. Peters Avenue, Cleethorpes 01472 601392 102 Eastgate, Louth 01507 605962 www.spillonline.co.uk Cake Mix Methods Use 500g Mix Per Method Rich Fruit Cake Carrot Cake Mix 1. Beat in 95ml of water (3.5 Fl.oz) Mix for a few mins. 1. Mix in 220ml (7 Fl.oz) water & 45ml (1.5 oz) oil, beat for 2 2. Pour into 6” tin and cover. mins 3. Cook Gas Mark 4 (350f) for 1 hour 2. Add 180g (6oz) freshly grated carrot & 60g (2oz) broken walnuts. Yorkshire Pudding / Pancake Mix 3. Pour into 2x8” tins and bake at Gas Mark 4 (360F) for 45 mins 1. Add 2 parts water to 1 part mix. 2. Mix well and leave to stand for 15 mins Golden / Chocolate Muffin Mix Chocolate/Orange/Lemon/Plain Cake 1. Mix in 220ml (6 Fl.oz) oil & 250ml (8 Fl.oz) water 1. Beat in 220ml water (7 Fl.oz) 2. Beat for 2 mins, add 115g (4oz) fruit, choc chips, cherries 2. Pour into a 2lb tin or blueberries and mix well 3. Cook at Gas Mark 4(350F) 35 mins 3. Bake at Gas Mark 6 (400F/200C) for 25 mins Ginger Cake Scone Mix / Doughnut Mix 1. Mix 220ml (7oz) water and 100g (3oz) golden Syrup 1. Beat in 220ml (7 Fl.oz) water, add 75g (3oz) dried fruit 2. Add to mix, beat for 2 mins. Place into 2 greased 1lb tins 2. Leave to rest for 10 mins then roll out ¾” think, cut to 3. Cook Gas Mark 5 (360F) fro 50 mins shape 3.
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STARTERS Golden Beetroot & Ginger Soup 6.50 Onion
STARTERS MAINS Golden beetroot & ginger soup 6.50 Mince & potatoes 14.00 Onion & Lancashire cheese tart 7.00 Fish & chips, mushy peas 17.00 Black figs, Harbourne Blue, walnuts 7.50 T o w n h o u s e c h e e s e b u r g e r , t o m a t o & g h e r k i n r e l i s h , c h i p s 1 7 . 0 0 Rabbit & pistachio terrine 8.00 Scottish salmon, pickled apple, charred courgette 18.00 Home-cured salmon, pickled cucumber 8.50 Smoked Jacobs Ladder pie, celeriac 18.50 Twice-baked smoked haddock souffle 9.00 Steak tartare, horseradish 10.00 Sea bass, borlotti beans, crayfish 21.00 Morecambe Bay potted shrimps 11.00 Cod, Autumn squash, pumpkin seeds & sage 22.00 Southdowns lamb rump, lentils, turnips 23.00 SALADS Rib-eye steak, chips, bearnaise 28.50 Dover sole, grilled or meuniere 33.50 Sprouting grains, wild rice, hemp seeds, goats cheese 9.00/12.00 Roast Banham chicken, chipolatas, sage stuffing 18.00/36.00 Smoked trout, peas, broadbeans, horseradish 10.00/15.00 Atlantic prawns, Cornish crab, radicchio, dandelion 10.00/15.00 Porterhouse steak, chips, bearnaise ( for two ) 65.00 Chicken, bacon, avocado, Keens cheddar 10.00/15.00 HIGH TEA SIDES Sausage roll 6.00 Fish fingers 8.50 Chips, garlic mash or new potatoes 4.00 Steamed spinach 4.50 Welsh / Buck rarebit 7.00 Ham, egg & chips 10.00 Herb salad 4.00 Heritage carrots 4.50 Scotch duck egg 7.50 Macaroni cheese 11.00 B u t t e r l e t t u c e , s a l a d c r e a m 4 .
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EXPERIENCE a JOURNEY of FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent Chicken Tikka with Cheddar Cheese and Fennel
EXPERIENCE A JOURNEY OF FLAVOUR GOOD FOOD APPETISERS CHICKEN TIKKA SAMOSA £ 8.25 BRINGS US Succulent chicken tikka with cheddar cheese and fennel. TOGETHER VEGETABLE SAMOSA £ 7.25 I had a magical childhood, moving from town to town Lightly spiced potato with green peas and cashew nuts. with my father’s travelling theatre company. “The Company” would always sit down to a meal ALOO MATAR KI TIKKI £ 7.95 together after a performance, with my father at the Potato cutlets stuffed with green peas, seasoned with nutmeg and spices. head of the table. I used to love roaming around the kitchen among the enormous cauldrons of steaming AVOCADO PAKORAS £ 8.25 food, but more than anything, I enjoyed seeing the Corn crusted smashed avocado with cheddar cheese and ginger. joy on the diners’ faces as they savoured the tasty delights. This is where my love of cooking began. MUSHROOM KURKURE £ 8.25 Over the years I pursued both my musical and Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper. culinary interests and became fascinated with the regional diversity of Indian food. Inspired by a land AMRITSARI FISH £ 9.25 so rich in culture and influenced by the great chefs that I have met over the years, I hope that you enjoy Lightly battered stonebass served with mint and tamarind chutney. sharing in my personal journey and the lovingly prepared recipes presented in this menu. CURRY LEAF AND PEPPER PRAWN £ 10.25 Sautéed prawns with onions and tomatoes finished with coconut milk and crushed pepper.
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Creamy Lancashire Cheese Trail
Thanks to the Lancashire Cheesemakers Association and The Three Fishes, Mitton for use of photography. of use for Mitton Fishes, Three The and Association Cheesemakers Lancashire the to Thanks Lancashire’s artisan cheesemakers, known as “the Lancashire milk fields” milk Lancashire “the as known cheesemakers, artisan Lancashire’s toast and sprinkle with the dressing. the with sprinkle and toast Place the crispy bacon on top of the cheese on on cheese the of top on bacon crispy the Place Chipping – This walk explores the area around around area the explores walk This – Chipping TO SERVE TO Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, and reduce by half until a syrupy like texture. like syrupy a until half by reduce and Boil the Worcester sauce and apple juice together together juice apple and sauce Worcester the Boil ihtretpso hee. cheese of types three with 50ml Apple Juice Apple 50ml Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire 100ml Worcester Sauce Worcester 100ml in the fridge for two weeks. two for fridge the in This dressing will cover 4 portions but will keep keep will but portions 4 cover will dressing This INGREDIENTS FOR DRESSING FOR INGREDIENTS then grill until the cheese has melted. has cheese the until grill then Lancashire cheese, place on a baking tray, tray, baking a on place cheese, Lancashire Butter the toast on one side, cover with the the with cover side, one on toast the Butter 2. 1. Toast the bread on each side.
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2019 Results ICDA.Pdf
Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese.
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Bennett's Menu
A La Carte Menu Starters Peppered Goats Cheese with Slow Cooked Beetroot, Herb Croutes and Cider Vinegar Caramel £5.95 Garlic Marinated King Prawns served on Toasted Sour Dough with Sweet Pepper and Coriander Tapas £7.95 Freshly made Soup of the Day presented with warm Bread £4.50 Smooth Chicken Liver Pate with Bramley Apple Pickle, Dressed Leaf and Toasted Herb Brioche £4.95 Omelette ‘Arnold Bennet’ with Smoked Haddock, Cheese and Leeks £7.50 Portion Ciabatta Bread, Balsamic and Olive Oil (per person) £0.75 Main Courses Baked Salmon with Crushed Local Potatoes, Spiced Shrimp and Sweetcorn Fritter and £16.50 Leek Beurre Blanc Pan-fried Sea Bass with Sweet Chilli Noodles, Stir Fried ‘Greens’, Shrimp and £16.95 Fennel Herb Dressing Pork Tenderloin with Bubble and Squeak Cakes, Wild Mushroom and Sage Crust with £16.95 Shallot Reduction Confit of Lamb Shoulder with Rosemary Potato Gratin, Onion Compote and a Port Wine £18.50 and Bacon Gravy Baked Breast of Chicken with a Serrano Ham and Manchego Cheese filling, Chorizo and £17.50 Sage Crumb, Smoked Garlic Reduction and Parmentier Potatoes Garden Herb Risotto Cake with Roast Vegetables ‘a la Greque’, Tomato and Black Olive £14.95 Coulis and Crumbled Feta Cheese Sweet Potato, Spinach and Sweet Pepper ‘Tagine’ with Chickpea Fritters £14.95 Linguini Pasta served with Smoked Garlic and Asparagus Cream with Wild Mushroom Confit £13.95 Cajun Chicken Caesar Salad with Crisp Pancetta (starter £6.50) £16.95 * Main Courses Served With Seasonal Vegetables * All Prices shown are inclusive of VAT - An
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Crumbly Lancashire Cheese Trail Leaflet
Thanks to the Lancashire Cheesemakers Association and The Three Fishes, Mitton for use of photography. of use for Mitton Fishes, Three The and Association Cheesemakers Lancashire the to Thanks • • Lancashire’s artisan cheesemakers, known as “the Lancashire milk fields” milk Lancashire “the as known cheesemakers, artisan Lancashire’s Few sprigs of fresh thyme fresh of sprigs Few As a roasted vegetable or with salad leaves. salad with or vegetable roasted a As • • Garstang & Churchtown – This walk explores the area around around area the explores walk This – Churchtown & Garstang SERVE Salt & pepper & Salt • • 2 tbsp olive oil olive tbsp 2 • • Creamy, Crumbly & Tasty Lancashire Tasty & Crumbly Creamy, from the oven & serve. & oven the from 3 red onions red 3 golden and the cheese is soft, remove remove soft, is cheese the and golden • • 3lb selection of root vegetables root of selection 3lb 10-15 minutes. When the vegetables are are vegetables the When minutes. 10-15 • ihtretpso hee. cheese of types three with Return to the oven and cook a further further a cook and oven the to Return 6. 220g Crumbly Lancashire Cheese Lancashire Crumbly 220g Lancashire is the only county to have its name linked linked name its have to county only the is Lancashire chunks and add to the vegetables. the to add and chunks 45 minutes 45 Cooking time: Cooking Break the Crumbly Lancashire into small small into Lancashire Crumbly the Break 5. 20 minutes 20 Preparation time: Preparation the vegetables once during cooking. during once vegetables the Roast in the oven for 30 minutes, turning turning minutes, 30 for oven the in Roast 4.
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