HİKAYESİ LEZZETİ Its Story Tells Its Own Taste
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Hilton Istanbul Bomonti Hotel & Conference Center
Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST PLATED MENUS HEALTHY BREAKFAST TURKISH FEAST Baker’s Basket Baker’s Basket Whole-Wheat Rolls, Wasa Bread and Rye Toast with Low- "Simit", "Pide", Somun Bread, "Açma", "Poğaça" Sugar Marmalade, Honey and Becel Butter "Kaşar" Cheese, Feta Cheese, "Van Otlu" Cheese, "Pastırma", Eggs "Sucuk", Tomato, Cucumber, Honey, Clotted Cream, Egg White Frittata with Spinach and Tomato Accompanied by Marinated Green and Black Olives Sliced Oranges "Menemen" Swiss Bircher Muesli with Apricots, Cranberries, Apples and Scrambled Eggs with Peppers, Onion and Tomato Almonds Accompanied by Grilled Turkish "Sucuk" and Hash Browns AMERICAN BREAKFAST Baker’s Basket White and Brown Bread Rolls, Butter and Chocolate Croissants, Danish Pastry Marmalade, Honey, Butter and Margarine Eggs Scrambled Eggs on Toast, Accompanied by Veal and Chicken Sausages, Ham and Hash Browns Yoghurt Topped with Sliced Seasonal Fruits Hilton Istanbul Bomonti Hotel & Conference Center Silahsor Caddesi No:42 I Bomonti Sisli Istanbul, 34381 Ph: +90 212 375 3000 Fax: +90 212 375 3001 BREAKFAST BUFFET MENUS BREAKFAST AT HILTON BOMONTI Assorted Juice Turkish Breakfast Corner: Assorted Turkish Cheese Platter, Dil, Van Otlu, White Cheese Spinach "Börek", Cheese "Börek" Marinated Sun Dried Tomatoes in Olive Oil with Capers Turkish Black Olives Marinated with Spicy Peppers & Rosemary Turkish Green Olives with Roasted Capsicum and Eggplant, -
Day Dining Menu
RESTAURANT ALL DAY DINING MENU CHARCUTERIE Antipasti and mezze 5 kinds of cold mezze 68 Grilled calamari, smoked tomato sauce, spicy pepper salad 70 Avocado Caprese salad, fresh basil, cherry tomato and balsamic 50 Salad Mediterranean green salad 40 Fried goat cheese salad, fennel, Romaine lettuce, dry tomato, balsamic 55 Caesar salad, croutons and parmesan 55 Chicken 60 Shrimp 75 Detox salad; white cabbage, wild rice, fennel, goat cheese and poached egg 42 Salad di mare, calamari, shrimp, salmon, mussels, arugula, parsley, cherry tomato 75 Greek salad, tomato, cucumber, red onion, pepper, local white cheese 45 Cheese & Delicatessen Local cheese platter with apple chutney 55 Delicatessen plate, pastrami, smoked turkey and local dry beef 60 All prices are in Turkish Lira and inclusive of VAT vegetarian gluten free spicy nuts shellfish FROM THE CHEF’S POT SMOKE HOUSE Soup 34 Dry Aged Steak Cuts Seafood soup with baked crayfish 40 T-bone steak 100g 65 Toscana style minestrone soup, chickpea, beans and seasonal vegetable 36 New York steak 100g 70 Lentil soup, homemade spicy olive oil, lemon 35 * Dry aged steaks are on scaled weight. Pasta Beef & Lamb Fettuccini, wild mushroom, sliced tenderloin 58 Lamb chops, sweet potato purée, cauliflower, pea, shallot 150 Penne arrabiata 42 Grilled beef tenderloin, potato purée with truffle, beetroot, Chanterelle mushroom 145 “Gnocchi”, smoked salmon, beetroot, fresh rosemary, arugula and cream 55 shallot, demi-glace sauce Seasonal vegetable risotto, asparagus, pea, fresh zucchini, pesto sauce 50 Dry aged -
Delightful Turkey Turkish Culinary Directory More Than a Kebab Nation
Delightful Turkey Turkish Culinary Directory More Than A Kebab Nation Contrary to the general belief, Turkey is not a kebab nation. Renowned for its quality and wide diversity, Turkish cuisine is rather about home and pot cooking. The marvelous variety of flora and fauna in Turkey reflects on diverse regional cuisines that jointly build up one of the richest gastronomic cultures in the world. The heir of the Ottoman cuisine, Turkish kitchen enchants its admirers with the abundance of ingredients that the Nature favors for Turkey. From egg noodles and chicken soups to Mediterranean vegetable stews, the marvels of Turkish cuisine invite you to discover more about it. Come and delight in diversity now! Dip your spoon in a bread-bowl of piping-hot red lentil soup accompanied by a boat of colorful shepherd’s salad and enjoy your fried eggs with caramelized onions before you lose yourself in the depths of a rice pudding uniquely baked in a traditional clay dessert cup. Let us help you explore the mesmerizing segments of Turkish culinary culture. Soup Chicken Soup with Vermicelli Red Lentil Soup with Spices Shredded chicken and vermicelli noodles in A hearty combination of red lentils, rice, chicken stock, served with lemon bulgur, pepper, tomato paste and Turkish spices Spinach Soup A creamy blend of spinach, onions, garlic and Zucchini Soup potatoes A healthy blend of chicken broth, onion, garlic and zucchinis Tomato Soup with Orzo A healthy, creamy wonder of tomatoes with Broccoli Soup Orzo, served with croutons Pureed broccoli cooked in broth -
Gills Puddings Brochure No Prices.Indd
2020/21 BROCHURE TELEPHONE: (01630) 653545 E-MAIL: [email protected] www.gillspuddings.com Individual Summer Fruit Pudding 01 GILL’S PUDDINGS LTD INTRODUCING GILL’S PUDDINGS LTD, MAKERS OF THE FINEST QUALITY HAND CRAFTED DESSERTS. WE ONLY USE THE FINEST QUALITY INGREDIENTS, INCLUDING FREE RANGE EggS & FRESH WHOLE CREAM. WE DO NOT USE GM PRODUCTS, ANY INGREDIENTS THAT CONTAIN HYDROGENATED VEGETABLE OILS OR SOUTHAMPTON COLOURS. IN THIS, OUR NEW SEASON 2020/21 BROCHURE, WE HAVE INCLUDED MANY ‘NEW’ DESSERTS AND CAKES FOR YOU TO TRY. THE PROOF IS IN THE PUDDING! REFERRALS FROM SOME OF OUR CUSTOMERS FOLLOW US ON Baked Chocolate Chip & Caramel Cheesecake 02 CHEESECAKES & ROULADES... CHEESECAKES - SET No. of Portions GP407 Dark Chocolate Truffle Cheesecake, a twist on our award winning truffle torte to 14 create this rich and indulgent cheesecake. NEW GP300 Lemon Cheesecake, tangy lemon cheesecake topped with our handmade 14 lemon curd GP203 Raspberry Cheesecake, vanilla cheesecake with our handmade raspberry topping 14 GP056 Toffee and Banana Cheesecake, crisp biscuit base smothered with a layer of 14 toffee, with a rich layer of banana cheesecake, finished with a topping of whipped cream and a sprinkling of toffee pieces. GP221 Baileys & White Chocolate Cheesecake, topped with white chocolate shavings. 14 GP433 Avocado & Lime Cheesecake, set cheescake with creamy avocado and 14 tangy lime. NEW CHEESECAKES - BAKED GP204 Baked Chocolate Chip and Caramel Cheesecake, smooth vanilla cheesecake 14 with chocolate chips. drizzled with caramel and chocolate fudge. Pictured GP409 Baked Chocolate Chip & Orange Cheesecake, vanilla cheesecake flavoured with 14 orange and Belgian chocolate chips. NEW GP408 Baked Toffee Pecan Cheesecake, rich vanilla cheesecake with a toffee pecan 14 streusel topping. -
Low Cost Diet
6u.lletin No. 140 January 1934. [ALS IN THE LOW COST DIET MONTANA S~ATE COLLEGE EXTENSION SERVICE. BOZEMAN Cereals must always play a large part in low cost meal planning because they are our cheap est, most plentiful food. When the family must exercise strict economy, the market order should include a generous supply of the various cereal products. Cereals to most people mean .only breakfast foods but the classification properly includes all the breadstuffs and by-products manufactured from the cereal grains, and includes such things as macaroni and spaghetti. An un derstanding of their composition and skill in pre paring them are necessary if the low cost dietary is to prove both adequate and palatable. Montana State College. Extension Service. J. C. Taylor. Director. Cooperative Extension .Work in Agriculture and. Home Economics, Montana State College and United States Department 6f Alfriculture. Cooperatinll". DI.tributed in Furthel'ance of the Acts of Conll"re•• May 8 &nd June 30. 1914. ~ Cereals In' The Low Cost Diet By Frances Smith, Extension Specialist, Foods and Nutrition I. COMPOSITION AND FOOD VALUE OF CEREALS Cereals are seeds of' cultivated grasses used for food. The most important ones are wheat, corn, rice, oats, rye and, barley. As seeds which will germinate and nourish a new plant, they re present a concentrated food supply. These seeds are all con structed somewhat alike, each grain consisting of: (1) the bran coat or horny outer layer, (2) the embryo or germ, and (3) the endosperm or soft starchy inner portion. ' The bran coat makes up about 13 % of the gl'ain. -
Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley
Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley This project was inspired by the Twinning Partnership between the Township of Lëpusz in the heart of Europe’s Kashubia and the Township of Madawaska Valley in the heart of Canada’s Kashubia. Thanks to Secretary Cynthia “Recoskie” Wolfgram of the Madawaska Valley Twinning Committee for initiating this recipe exchange project between the communities of Lëpusz and the Madawaska Valley. The purpose of this recipe exchange is to compare recipes of the first Kashubian pioneers who immigrated to Canada from Kashubia dating back to 1858 with Kashubs in the homeland in Europe. They left their native land of Kashubia Europe and brought with them recipes which their descendants still prepare and serve at their breakfast, lunch and supper table today after 162 years away from the homeland in Europe. The focus of these special recipes in this cookbook will be dated back to when the first pioneers came to Canada in 1858. We want to compare the recipes of the folks who left Kashubia and the ones who stayed and see the similarities and differences. You will notice that in some of the Kashubian Canadian recipes you will find many dishes that Maple Syrup is used. Canada’s Kashubia is famous for its Maple Syrup, where in Kashubia in Europe you will not find Maple Syrup because they do not have Sweet Maple trees that produce this sweet treat. Some of the pastry dishes may have been influenced by the Irish neighbors who arrived settled around the Kashubs in the 1800’s. -
Three Meals a Day. Recipe Review
ftfidiki 5Wkur iy JESSIE READ HOME ECONOMIST OF The Evening Telegram "TORONTO'S MOST INTERESTING NEWSPAPER." PRICE £*« r fiorotfyjwrief Jaatson ^Bequest The EDITH WLORNE PIERCE COLLECTION of CANADIANA Queen's University at Kingston pj^ Av~~ K FOREWORD TO THE READERS OF THIS BOOK It is in answer to the constant demands from regular readers of "Three Meals a Day" that this book has been assembled. May I hope that it will become something more than just a cook-book? I should like it to be my daily representative in your home. Let it be your personal kitchen friend and guide. Indexed and handy for reference you will find new ideas in meal planning and household management together with a review of "Three Meals a Day for 1934." Next year we shall give you another Three Meals a Day" review for 1935. Various advertisers have assisted materially in making this book possible and, when shopping, remember them! Their products I most sincerely and heartily commend to you. Francis Bacon once said, "Some books are to be tasted, others to be swallowed and some few chewed and digested." I hope you will consider this book among "some few." Your friend of the kitchen, // THREE MEALS A DAY Jessie Read ESSIE READ'S interesting and instructive articles on culinary problems are a few of the many reasons why The Telegram is referred to as Toronto s Most Interesting Newspaper . If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully. -
Başlangiçlar / Starters
BAŞLANGIÇLAR / STARTERS ILIK KARALAHANA ÇORBASI; ‘KANLICA’ Yoğurt Köpüğü, Mısır Kavurgası, Mısır Ekmeği, Çıtır Dana Döş LUKEWARM BLACK CABBAGE SOUP; ‘KANLICA’ Yogurt Foam, Crunch Corn, Corn Bread, Crunch Beef Bacon IZGARA YEDİKULE SALATA; ‘ŞİLE’ Palamut Lakerda, Kurutulmuş Domates, Divle Obruk Peyniri, Simitli Fındık Kıtırı, Portakal Suyu, Aioli GRILLED COS LETTUCE SALAD; ‘ŞİLE’ Salted Bonito, Dried Tomato, Divle Obruk Cheese, Bagel and Nut Crisps, Orange Juice, Aioli YEMYEŞİL SALATA; Yemyeşil Bahçe Yeşillikleri, Balkabağı Çekirdeği, Kereviz Sapı, Keten Tohumlu Sos ALL GREEN SALAD; All Greens, Pumpkin Seeds, Flax Seeds Vinegret DİNLENDİRİLMİŞ DANA CARPACCIO; Hardallı Karamelize Soğan, ‘BALIKESİR’ Mihaliç Peyniri, Sebze Cipsleri, Roka DRY-AGED BEEF CARPACCIO; Caramelized Onion with Mustard, ‘BALIKESİR’ Mihalic Cheese, Vegatable Aragula Chips ASLAN BALIĞI CEVICHE; Izgara Cibes Otu, Zerdeçal, Kişniş Nar Granita, Limon Çubuğu Sos LION FISH CEVICHE; Grilled Cibes Weed, Coriander, Pomegranate Granita, Turmeric Sauce ‘BOLU’ BALKABAKLI GÖZLEME; Ördek Konfi, Turp Salatası, Pancar Suyu Çektirmesi, Havuç Cipsi ‘BOLU’ PUMPKIN PATY; Duck Confit, Radish Salad, Glazed Beetroot Juice, Carrot Chips ‘TRAKYA’ CİĞER TAVA; Keşli Cevizli Kedi Batmaz, Bamya Turşusu, Sumaklı Maydanoz Salata ‘THRACE’ FRIED LIVER; Kedi Batmaz with Dried Curd and Nut, Okra Pickled, Parsley Salad with Sumac BADEM KAPLI ‘MERSİN’ KARİDES’; ‘GAZİANTEP’ Firik Bulgur, Edamame, Kaju, Yedikule Marulu, Köz Biber Sos ‘MERSİN’ SHRIMPS WITH ALMOND CRISPY; ‘GAZİANTEP’ Firik Bulghur, Edamame, Caju, Romaine Letucce, Grilled Red Pepper Aioli A la carte menümüzden seçeceğiniz bir başlangıç, bir ana yemek ve bir tatlı fiyatımız toplam kişi başı 350 TL dir.(KDV dahil edilmiştir, içecekleriniz ayrıca ücretlendirilecektir.) A starter, a main course and one dessert of your choice from our a la carte menu; is 350 TL (VAT included) per person. -
Puddings for Economical Meals Susan Z
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 1-1935 Puddings for Economical Meals Susan Z. Wilder Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Wilder, Susan Z., "Puddings for Economical Meals" (1935). Cooperative Extension Circulars: 1917-1950. Paper 347. http://openprairie.sdstate.edu/extension_circ/347 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. ( Extension Circular 348 January, 1935 ( Puddings For Economical 1Heals By Susan Z. Wilder Extension Nutritionist The up-to-date homemaker plans intelligently to meet the many needs of her family. She wants her efforts to produce the .greatest possible re sults in their lives. One of her many problems is feeding the family ad equate meals that they will enjoy. She can serve the plainest food and make them feel satisfied if she will serve interesting desserts. Puddings are of wide variety. Changes in basic recipes give results that bear little resemblance to one another. The real secret is to have the finished product well flavored and attractively served. Puddings include quick bread with fruit incorporated, covered with or placed between layers of dough and baked. There are also the cereal puddings of cornmeal, cornstarch, tapioca, oatmeal, rice and bread, with ( fruit. -
[email protected] 01620 861531 QUINCHE POACHED in POMEGRANADE JUICE
10th December 2012 Gosh its cold and going to be worse. Thank heavens for comfort food and good veg for soup … Graham has dressed out( this is the correct term and means grading out a big box of tatties just as they were lifted in the field) a box of our Ambo potatoes which are in this week’s box. They are a King Edward type and one of our favourites as like Maris Piper they chip and roast and mash. They will be your all purpose potatoes in the Xmas Box. We are giving you winter veg of the beetroot and cauli type and then some pumpkin pieces for soup . Every year we store pumpkins and help them to keep warm, however they did not have the best harvesting conditions and some of our beautiful big Crown Prince are not going to last so this week they get cut up and offered as soup and curry pumpkin at a value price in the Box. So this is us helping you help us or something like that…. Your pieces will keep in the fridge for at least a week. Really big beautiful CPS will be available whole as a Christmas order. They make a great feasting centrepiece, not just for vegetarians as a stuffing of rich venison stew, prawn curry or freerange chicken livers and bacon would work well and feed lots of people. Last week we had customers asking us about Jerusalem Artichokes . They are one of the more interesting winter veg and we forget that some of you will not have bumped into them before. -
School Lunches Using Farm Surpluses
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices SCHOOL LUNCHES FARM SURPLUSES MISCELLANEOUS PUBLICATION NO. 40S U.S. DEPARTMENT OF AGRICULTURE This publication has been prepared primarily for the directors of school-lunch programs where sur- plus foods made available by the Surplus Marketing Administration are used. However, the suggestions and information will be useful for those who are responsible for the preparation of nutritious lunches for children at school anywhere. Nutritive-value information and all recipes and menus were prepared by specialists of the Bureau of Home Economics. SCHOOL LUNCHES USING FARM SURPLUSES Prepared by the SURPLUS MARKETING ADMINISTRATION and the BUREAU OF HOME ECONOMICS MISCELLANEOUS PUBLICATION NO. 408 UNITED STATES DEPARTMENT OF AGRICULTURE SEPTEMBER 1940 UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON : 1910 D. C. Price 10 centa For sale by the Superintendent of Documents, Washington, CONTENTS Page Foreword v Planning the. school lunch 2 Menu patterns 3 Suggested menus 3 * Type 1 3 Type 2 4 Type 3 4 Type 4 4 Type 5 5 Type 6 (limited equipment) 5 Preparing the food 6 Measuring ingredients 7 Recipes i 9 Cereals 9 Main dishes 10 Breads 26 Desserts 31 Miscellaneous 39 Suggestions for the sponsor 42 Gardening and canning projects 43 Buying commercially canned foods 43 References 44 Index to recipes 4.5 (in) Foreword The importance of nutritious lunches for children at school is almost universally recognized. Educators, classroom teachers, social workers, parent-teacher associations, public health officials, and others interested in child welfare agree that better health, better attendance, and improved scholarship, work habits, and attitudes result from regular school lunches. -
Lemony Pond Pudding
Lemony Pond Pudding Serves 6 FOOD FACTS The first recorded puddings were a Based on a Sussex pond pudding, this traditional mixture of meat and cereals stuffed into dessert is cut open to reveal tangy slices of lemon in the stomach or intestines of an animal a rich butterscotch and lemon sauce. and then boiled. The first mention of the pudding cloth occurred in John Murrell’s 1617 recipe for Cambridge Pudding, For the pastry a boiled fruit pudding. butter, for greasing Sussex Pond Pudding is so called 250g self-raising flour, plus extra for rolling because it contains a large amount 50g fresh white breadcrumbs of butter in the centre which melts 150g shredded suet during boiling or steaming. When 1 tbsp demerara sugar the pudding is turned onto a plate finely grated zest 1 orange the butter seeps out surrounding it with a “pond” of buttery juices. freshly squeezed juice 1 orange Historical facts provided by Monica Askay, Cook and Food Historian For the filling One large lemon thinly sliced 175g demerera sugar 175g cold butter, cut into 2 cm cubes crème fraiche, double cream or ice cream ① Butter a 900ml heatproof pudding basin and line the ⑥ Roll out the reserved pastry on a lightly floured base with a circle of baking parchment. surface. Brush with water and flip over on top of the pudding. Press the pastry edges together firmly to seal ② To make the pastry, put the flour, breadcrumbs, suet, and trim neatly. orange zest and sugar in a large bowl and mix together lightly. Measure the orange juice into a jug and add ⑦ Cover with pleated baking parchment and foil and enough cold water to bring the level of liquid up to tie with string.