DOCSLIB.ORG

MAGICAL This December

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
MAGICAL This December abela November 2015 n Issue 26 delicatesse fine food, travel and living great value party TREATS impressive festive RECIPES! make it MAGICAL this December Fabulous Fujairah Buy nothing this Christmas More to Brussels than sprouts November 2015 n Issue 26 in this [festive] issue ... ... a quick word 5 a message from Abela Buy nothing this Christmas 6 limit excesses this festive season Festive recipes 9 try these easy recipes to pep up Christmas lunch Festive facts 13 did you know ... Chocolate treats for everyone 14 Christmas is just not the same without chocolate Seasonal sensations 16 making treats for gifts Make a pickle of it 19 make a traditional home made pickle Cute candy canes 21 why buy when you can make your own What’s new in store ... 23 our line-up of new products More to Brussels ... 34 than Brussel Sprouts Fabulous Fujairah 48 where mountains meet the sea Designed and produced for Abela Supermarkets by Phishface Creative FZ LLC. www.phishface.com To advertise please call: +971 2 634 5151 Written material and imagery contained in this magazine are copyrighted and the sole property of Abela Supermarkets, Phishface Creative FZ LLC. or ©PHISHFOTOZ and may not be reproduced as a whole or in part without express written permission from the publisher. ©Abela Supermarkets 2014 3 November 2015 n Issue 26 ... a quick word Dear readers, Welcome back to, ‘delicatesse’, our free in-store magazine to complement your lifestyle, introduce new products, and hopefully entertain. As we enter the part of the year we yearn for, we say goodbye to the hot sticky days and welcome the cooler temperatures that signal winter has arrived. As we do so, we urge you to take your dining al fresco to take full advantage of the fresh air where food just tastes better. This month we give you some recipe ideas for the festive season - feel free to tear them out and use them to impress friends and family, we promise we won’t tell where you got the ideas! Our travels take us to the north east coast emirate of Fujairah and further afield to discover Belgium’s capital city, Brussels and all it has to offer. Don’t forget to use your Smart Shopper Card for all your shopping. Collect points every time you shop and redeem them for shopping vouchers to spend in-store. It’s simple: shop, earn points, redeem shopping rewards! Pick up your instant application pack or ask one of our staff for more information. We would like to hear what you think of delicatesse magazine, so please drop an email to [email protected] and let us know. Festively yours, David Derrick COO - Retail Operations Abela Supermarkets & Souq Planet 5 November 2015 n Issue 26 buy this It’s amazing how much stuff we humans think we need, and eventually hoard. You’ll be well nothing aware of this if you have ever moved house or apartment and realised that what you thought christmas might fit into one movers van, actually needs four of them! Have you ever stopped while pounding the pavement or walking shapes like horse heads or cars. With the right tools, which the malls during the holiday season and asked yourself what is can be borrowed, you can make some toys that will last the How about reducing consumption on a grand scale this December? One of the point of this annual gift giving frenzy? test of time as electronic gadgets and games become obsolete. the ways that you can do that is to recycle, upcycle or reuse old things that It’s amazing how much stuff we humans think we need and Something you made with your own hands with love and care still have value. We all have too much stuff, and much of it is sitting doing eventually hoard. You’ll be well aware of this if you have ever will always be treasured by your children. Made well, they could absolutely nothing. What seemed like a good purchase at the time is now moved house or apartment and realised that what you thought even be passed down through the generations. probably collecting dust or shoved to the back of a cupboard ... might fit into one movers van, actually needs four of them! There are many other different ways to give gifts We are all guilty. We see something that we absolutely can’t without buying for example: live without, shell out our hard-earned money and before you know it, it is actually something you can actually live without - • Give seeds or a seedling plant that you’ve grown in your so much so, it is relegated to the deepest darkest depths of the garden. Make a card that explain show best to grow and back of the cupboard or worse, in the spare room or garage, care for them; for edible plants, you could even provide never to be seen again, until you are packing those four gigantic a recipe or two. moving vans and wondering where all that stuff came from. • Adopt a polar bear, snow leopard or giant panda in the Well, before you put that list of must-haves together this name of all your friends and family members from World Christmas, you might want to think about organising an Wildlife Fund. ‘Abundance Swap’. Invite friends and family to bring things that • Bake some mini loaves of bread. Pumpkin would be nice they no longer want and exchange them for other things - a and seasonal. Wrap them in clean tea towels that no ‘bring and swap’ if you like. It’s a great idea if you have a group longer have a use and bind with raffia gardening string. of people who want to buy less this Christmas. Or if you know • If you are not quite ready to move to a buy-nothing some people who might struggle to buy expensive gifts. Christmas, why not hunt out some organic herbal teas Homemade gifts are also an excellent way to tell someone close and fair-trade coffees - they don’t add to the clutter to you that you love them, but it also allows you to disengage because they’re enjoyed and gone, and they support from the consumer attitudes that have come to dominate this sustainable businesses! wonderful season. • Send a gift to the Developing World in the name of Many people can remember getting homemade toys for your friend or family member - and depending on your Christmas when they were young, but that really doesn’t budget you can buy chickens, blankets, radios, right up happen anymore. If you are considering buying nothing for to a travelling theatre! Or you can help microfinance an Christmas, why don’t you make your kids a toy instead? It’s entrepreneur in Africa or South America and beyond: rewarding for you to build a skill and your kids will love it! Even www.sendacow.com or kiva.org are great sites. 6 the most basic of woodwork skills are able to jigsaw and sand 7 November 2015 n Issue 26 festive recipe corner Tear out the recipes to pin to your fridge or keep in the drawer - impress your friends and family with some simple yet delicious dishes 9 November 2015 n Issue 26 November 2015 n Issue 26 Chicken, Apple and Walnut Salad Christmas Canneloni Take the time to make individual portions for your festive starter. It adds that extra special touch for diners If you’re having a big crowd for Christmas dinner you may be struggling to come up with a dish that will at your table. This chicken starter is light enough to set those taste buds going but leave enough room wow everyone - especially if the majority of your guests are those tiny but tough food critics: kids. for what’s to come at the main course and pudding courses. Easy to prepare you can make it ahead of Well, stop worrying! This tasty pasta dish is sure to please even the most discriminating palates at the time to allow those flavours to develop, saving you time on the big day. table. And bonus: This way, you can enjoy your meal in peace without trying to bribe your toddler to festive recipe corner festive recipe corner festive sample beef or turkey. Plus, it’s different and fun! INGREDIENTS: 2 cups cooked chicken breast, chopped, 2 stalks celery, diced, 2 green onions, chopped, 1 medium DIY Jonagold apple, finely diced, 3 tablespoons walnuts, chopped, ¼ cup light mayonnaise, ¼ cup plain, fat- INGREDIENTS: 1 free yogurt, ½ lemon, juiced, /8 teaspoon ground black pepper Pasta: Flour 300g, 3 medium eggs, spinach 60g, 1 pinch of salt For the filling: Chopped and cooked pumpkin 500g, 2 medium eggs, Amaretti 3-4, Parmesan cheese, METHOD: salt, Toasted pine nuts for decoration In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts. In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir Sauce: milk 100ml Cream 100 ml, Asiago 220g to coat. Serve the chicken salad in individual dishes with crisp lettuce on the side. METHOD: BUY Work together the ingredients to form a smooth and homogeneous dough. Mix the ingredients for the Universal Islamic Meat FZCo. is a leading food manufacturing and distribution company located in Jebel filling. Stretch rectangular and thin phyllo dough. Put a strip of filling and roll up to form the cannelloni. Ali Free Zone in Dubai, U.A.E. We manufacture processed meat and poultry products.
Load more

Recommended publications
  • Friet Fries Snacks Snacks
    FRIET FRIES FRIET ZONDER French fries AWG 4.25 FRIET MET French fries with mayonnaise/ketchup or curry ketchup sauce AWG 4.75 FRIET SATESAUS French fries with peanut sauce AWG 5.75 FRIET OORLOG French fries with peanut sauce/mayonnaise/onion AWG 6.00 FRIET SPECIAL French fries with curry ketchup/mayonnaise/onion AWG 5.75 FRIET SUPER French fries with curry ketchup/mayonnaise/onion and fricandel AWG 8.75 FRIET STOOFVLEES French fries with stewed beef and gravy AWG 8.75 SNACKS SNACKS KROKET Bread crumbled fried roll with beef and ragout AWG 4,00 FRIKANDEL Minced meat hotdog AWG 4,00 FRIKANDEL SPECIAL Minced meat hotdog with curry ketchup/mayonnaise/onions AWG 4.75 KAAS SOUFLE Breaded cheese AWG 4.50 KIPKORN Breaded deep fried corndog style chicken AWG 5.75 PIKANTO “Spicy” meat sausage AWG 5.25 GEHAKTBAL Homemade meatball AWG 6.75 MEXICANO Spice mixed meat patty AWG 6.75 BEREKLAUW Meatball in 3 pcs with non-battered onion rings in between AWG 6.75 SHOARMAROL Eggroll stuffed with kebab style pork meat AWG 8.00 BITTERBALLEN Bread crumbed balls with beef and ragout AWG 7.75 VIANDEL Minced meat hotdog with a crunchy bite AWG 4.75 BAMI SCHIJF Fried noodles in breaded coating AWG 4.75 BROODJE SHOARMA Shish kebab with pita bread and home made garlic sauce AWG 14.00 TOSTI Toasted ham and cheese sandwich AWG 5.25 VLAM TOSTI Toasted spicy minced meat sandwich with melted cheese AWG 6.75 SOEP VAN DE DAG Soup of the day AWG 7.50 Prijzen zijn exclusief tax en service charge - Prices do not include tax and service charge PLATTERS: SCHNITZEL PLATTER: Kip
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes 53 31 Duck Confit Blintzes 49 20 Duck Confit Papadums 5 23 Laksa Blintzes 23 43 Burrito Jambalaya 32 38 Burrito Jambalaya 36 65 Burrito Cornish Pasty 28 21 Bulgogi Potato Pancakes 43 52 Burrito Nori 35 10 Torta Nori 5 60 Crepes Vegemite Toast 15 49 Crepes Potato Pancakes 61 42 Crepes Tagliatelle al Ragù 18 9 Bouneschlupp Potato Pancakes 81 25 Hummus Potato Pancakes 42 47 Hummus Potato Pancakes 36 49 Burrito Gazpacho 10 22 Lumpia Philly Cheesesteak 44 55 Cannelloni Philly Cheesesteak 49 36 Cannelloni Philly Cheesesteak 39 42 Cannelloni Tiramisu 51 47 Kugel Tiramisu 41 28 Kugel Arepas 8 7 Cullen Skink Gelato 42 34 Mousse Börek 10 26 Hot and Sour Soup Gelato 57 25 Hot and Sour Soup Gelato 49 25 Bibimbap Gelato 46 44 Mousse Black Forest Cake 26 43 Mousse Croissants 28 59 Mousse Croissants 34 16 Soba Cheeseburger Burrito Bockwurst 37 54 Churros Bockwurst 28 45 Churros Parathas 21 6 Cream Stew Crab Rangoon 53 29 Churros Brie de Meaux 20 7 Hutspot Crab Rangoon 57 41 Cupcakes Crab Rangoon 39 50 Cupcakes Crab Rangoon 39 35 Pretzels Kartoffelsalat 28 21 Feta Cheese Kartoffelsalat 13 32 PBJ Sandwich Kroppkaka 22 38 PBJ Sandwich Gnocchi 32 56 Pretzels Gnocchi 43 18 Saganaki Gnocchi 68 53 Pretzels Mochi 14 42 Pretzels
    [Show full text]
  • Hoofstuk 5 DIE VOORBEREIDING VAN VLEIS 5.1 Afval
    University of Pretoria etd - Claassens, H W (2003) 174 Hoofstuk 5 DIE VOORBEREIDING VAN VLEIS In hoofstuk 2.1.1 is daarop gewys dat Van Riebeeck se aanvanklike probleme om genoeg vleis vir die skepe en sy mense te bekom, teen die einde van 1659 verby was. In 'n brief van 30 Maart 1699 aan sy opvolger, Adriaan van der Stel, het Simon van der Stel daarop gewys dat die burgers binne drie jaar in al die vleisbehoeftes van die Kaap sou kon voorsien en dat die Kompanjie teen daardie tyd nie meer vee behoort te besit nie.1 In daardie stadium was die belangrikheid van baie vleis op die eettafel reeds deel van die Kaapse eetkultuur. Die oorsaak was soos in hoofstuk drie uitgewys is, die vleisnood wat in die aanvangsjare van die verversingspos geheers het en die daaropvolgende statuswaarde wat baie kos, veral vleis - soos op die tafels van Europa se adel - toe verkry het. Van Riebeeck en sy mense sou die vleisgeregte wat hulle in Europa geken het, ook aan die Kaap berei het. Die Kaapse resepte het egter reeds vroeg ten opsigte van die smeer wat gebruik is van diJ in Holland verskil. In Holland is varkvet en later ook botter meestal vir die bereiding van kos gebruik, maar aan die Kaap was die kokke hoofsaaklik op skaapvet aangewese. Davidis het blykbaar die sentiment van Europese kokke verwoord toe sy nog in 1867 verklaar het dat reusel, spek of varkvet, raapolie, kokosbotter en botter geskik is vir kos, maar dat skaapvet slegs geskik is om bo-op ingemaakte voedsel te gooi om dit te verseël voordat dit bedek word.2 Davidis het blykbaar die hardevet van 'n skaap in gedagte gehad, maar die Kaapse kokke het met sagtevet gekook wat 'n besonder lekker geur aan veral vleis gegee het.
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]
  • Butter Cake 1
    Deveron Projects Food Chain 22nd February 2021 Going Dutch Boerenkoolstamppot & Boterkoek with Roosje de Graaff Boterkoek – Butter Cake 1. H International Phonetic Alphabet: ˈboː.tərˌkuk/ Hyphenation: bo‧ter‧koek. In the Netherlands, Butter Cake is a typical delicacy, delicious with tea or coffee.1 We often eat a piece of butter cake at “koffietijd” which is the Dutch equivalent of the British tea time (often between breakfast & lunch/lunch & dinner/after dinner). The outside should be crispy but the inside still nice and soft. The taste is determined by the quality of the butter, so use the best butter you can find. Butter Cake is a rich, buttery, sweet treat that really is not a cake nor a cookie and can only bear the name “butter cake” when real butter is used. Thanks to extensive use of butter, the dough of this sweet treat is very tender, just like the dough of Shortbread. However, the difference between Shortbread and Butter Cake is the amount of sugar used in the dough. Ingredients & Utensils • 250gr flour • Optional: ½ lemon zest and/or seeds of • 225gr unsalted butter a ½ vanilla pod • 150gr caster sugar • Spring form (diameter: 20 – 24 cm) • A pinch of salt • Baking paper • 1 egg, beaten (or bit of milk) • Optional: mixer Preparations • Preheat the oven to 170 ° C (Conventional heating) | 160 ° C (Fan oven). Grease the springform pan/circular cake tin with butter. After doing this, line the bottom and the sides of the tin with baking paper. In the Netherlands, butter cake is usually made in a butter cake baking tin with a diameter of 20-24 centimeters.
    [Show full text]
  • Cooking in Europe, 1650-1850
    cooking in EUROPE, 1650–1850 Recent Titles in The Greenwood Press “Daily Life Through History” Series Along the Mississippi George S. Pabis Immigrant America, 1820–1870 James M. Bergquist Pre-Columbian Native America Clarissa W. Confer Post-Cold War Stephen A. Bourque The New Testament James W. Ermatinger The Hellenistic Age: From Alexander to Cleopatra James Allan Evans Imperial Russia Greta Bucher The Greenwood Encyclopedia of Daily Life in America, Four Volumes Randall M. Miller, general editor Civilians in Wartime Twentieth-Century Europe Nicholas Atkin, Editor Ancient Egyptians, Revised Edition Bob Brier and Hoyt Hobbs Civilians in Wartime Latin America: From the Wars of Independence to the Central American Civil Wars Pedro Santoni, editor Science and Technology in Modern European Life Guillaume de Syon COOKING IN EUROPE, 1650–1850 Ivan Day The Greenwood Press “Daily Life Through History” Series Cooking Up History Kenneth Albala, Series Editor Greenwood Press Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Day, Ivan. Cooking in Europe, 1650 –1850 / Ivan Day. p. cm. — (The Greenwood Press “Daily life through history” series. Cooking up history, ISSN 1080 – 4749) Includes bibliographical references and index. ISBN 978– 0 –313– 34624 – 8 (alk. paper) 1. Cookery, European — History. I. Title. TX723.5.A1D388 2009 641.594 — dc22 2008029724 British Library Cataloguing in Publication Data is available. Copyright © 2009 by Ivan Day All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008029724 ISBN: 978–0 – 313–34624–8 ISSN: 1080–4749 First published in 2009 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc.
    [Show full text]
  • View the Cookbook Online to Get Cookin'!
    A community cookbook prepared by your friends at William S. Hein & Co., Inc. Shhh… the librarians are cooking Acknowledgments Table of Contents 7 Appetizers Appetizers Holly M. Riccio 5 30 4 O'Melveny & Myers LLP mins mins • 1 (16 ounce) can artichoke hearts in water, drained • 1 cup grated parmesan • ½ cup mayonnaise • ½ cup plain yogurt Chop/mash the artichokes. Mix all ingredients together. Bake for 30 minutes at 350°. This recipe was given to me by a fellow law librarian years ago and is always a big hit with guests whenever I make it. 3 Appetizers Pat Jones 30 20 3 Cornell Law Library mins mins • 1 can refried beans • ½ cup mayonnaise • few dashes of tabasco sauce • 1 (4 ounce) can chopped chiles • 1 (8 ounce) cup shredded cheddar cheese • chips of your choice In medium-sized pan on stove-top, heat beans; add cheese; stir over medium heat until cheese is melted. Stir in chiles, tabasco sauce; add mayonnaise. Blend well; pour into ramekins. Serve warm (but palatable cold, also) with chips or tortilla chips. (I don't recommend microwaving; it separates the cheese.) You can vary the recipe by adding salsa, different types of chopped chiles, or Monterey Jack cheese with peppers; it all depends on your own personal "heat index". Double or triple the recipe for larger parties and gatherings. 4 Appetizers Gina L. Jarrett 30 2-8 8 Wake Forest University School of Law mins hrs • 1 (4½ ounce) can deviled ham • 1 tablespoon chopped green spread (such as onions (optional) Underwood®brand) • 1 teaspoon honey • 1 package (3 ounces) cream • 4 flour tortillas, 8-inch size cheese, softened • ¼ cup crushed pineapple, drained well With electric mixer, beat ham and cream cheese until smooth.
    [Show full text]
  • King's Day 2021 Traditional Dutch Recipes
    King’s Day 2021 Traditional Dutch Recipes Tompouce is the number one King’s Day delicacy: around this day, its sales increase by 600%! You can of course get them from the bakery or your local supermarket, but it is way more fun to make them yourself. Tompouce Ingredients for 4 people 250 ml milk Instructions 3 egg yolks 1. Preheat the oven to 220 °C. baking tray lined with a baking 25 grams flour sheet. Prick holes into the pastry 2. Warm the milk and add a vanilla 40 grams sugar with a fork. Bake for about twelve bean. minutes or until the dough is half a vanilla bean 3. Mix the egg yolks with the sugar golden. Remove them from the 4 slices of puff pastry and flour in a bowl. Stir until oven and let them cool. (frozen) smooth. 7. Now it is time to make the icing. 100 grams powdered 4. Take the vanilla bean out of the Stir the powdered sugar with sugar milk, open it up and scrape out a little bit of water. Start with a splash of water the marrow. Return this to the pan adding one tablespoon of water and stir. Take two tablespoons of and add more if necessary. Then orange food colouring the warm milk and stir it into the add the orange food coloring. egg yolk mix. Carefully stir all this 8. Cut the puff pastry slices in half back into the warm milk into the so that you get 8 equally sized pan, put it back on a low heat and rectangular pieces.
    [Show full text]
  • Apresentação Do Powerpoint
    COOKBOOK Must-Eat Foods Around The World We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common. WORLD CUISINE BY OUR KIDS 1 INDEX Bulgaria ---------------------------------------------------------------------------------------- --3 Croatia-------------------------------------------------------------------------------------------- 5 Estonia------------------------------------------------------------------------------------------ --7 French Guyana------------------------------------------------------------------------------------9 Georgia-------------------------------------------------------------------------------------------11 Greece--------------------------------------------------------------------------------------------13 Hungary------------------------------------------------------------------------------------------15 Ireland--------------------------------------------------------------------------------------------17 Italy----------------------------------------------------------------------------------------------19 Latvia--------------------------------------------------------------------------------------------21 Lithuania-----------------------------------------------------------------------------------------23 Macedonia---------------------------------------------------------------------------------------25 Malta---------------------------------------------------------------------------------------------27 Norway------------------------------------------------------------------------------------------29
    [Show full text]
  • Quadricentennial of Dutch-American Food
    VOLUMEVOLUME XVI, XXX, NUMBER NUMBER 4 3 FALL SUMMER 2000 2014 Quarterly Publication of the Culinary Historians of Ann Arbor Quadricentennial of Dutch-American Food Part 2: The Great Lakes Region In this photo from about 1913, young women from the Second Christian Reformed Church of Grand Haven, MI, wear traditional Dutch clothes while raising funds for their private school. Photo: Second Christian Reformed Church. From Norma Lewis and Jay de Vries, Dutch Heritage in Kent and Ottawa Counties (Arcadia Publishing, 2009). REPAST VOLUME XXX, NUMBER 3 SUMMER 2014 The CSA movement began in Japan in the 1980s, where it C.H.A.A. WINTER MEETINGS was called Face of the Farmer. It has become popular even in urban or de-industrialized areas, including Detroit and southeastern Michigan. Conventional farms have also been influenced by a general, long-term trend toward more sustainable practices, such as land-use diversification. FORAGING FOR Richard and Deb emphasized that their priorities in growing food include healthfulness as well as flavor. They ORALS & ORELS measure Tantré’s sustainability according to a triple “bottom M M line”: environment, people, and finances. Instead of using Last Winter we were treated to a series of diverse and industrial fertilizers, which rely on finite resources such as engaging talks organized by CHAA Program Chair Laura petroleum and nitrates, they use composts and manures from Green Gillis. the immediate vicinity. Only about 40 of their 150 acres are cropped at any given time, rotating with pastured and fallow At our January 19 meeting, we heard a presentation by acres.
    [Show full text]
  • DIE GESKIEDENIS VAN BOEREKOS 1652-1806 Deur HESTER
    University of Pretoria etd - Claassens, H W (2003) DIE GESKIEDENIS VAN BOEREKOS 1652-1806 deur HESTER WILHELMINA CLAASSENS Voorgelê ter gedeeltelike vervulling van die vereistes vir die graad DOCTOR PHILOSOPHIAE (KULTUURGESKIEDENIS) in die Fakulteit Geesteswetenskappe Universiteit van Pretoria 2003 Promotor : Prof. F. Pretorius Medepromotor : Dr. L. Kriel University of Pretoria etd - Claassens, H W (2003) INHOUD Voorwoord ........................................................................................................ i Afkortings......................................................................................................... ii Inleiding............................................................................................................ 1 1. Die Europese historiese agtergrond voor 1652 ....................................... 24 1.1 Die Persiese, Romeinse en Arabiese kookkulture ............................................... 24 1.2 Die rol van die speseryhandel .............................................................................. 29 2. Die vestiging van die koskultuur 1652-1707............................................ 41 2.1 Van Riebeeck vestig 'n verversingspos en nuwe koskultuur 1652-1662 ............. 41 2.2 Van verversingspos tot kolonie 1662-1707 ....................................................... 108 3. Die Kaapse gemeenskap 1707-1806 ....................................................... 119 3.1 Die amptenare ...................................................................................................
    [Show full text]