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Greek Halvah Jelly – Halvas Farsalon
Recipe Category / Sweets / Desserts Greek halvah jelly – Halvas Farsalon 15' 10' 8-10 2 Ηands on Cook Time Portion(s) Difficulty Ingredients 1 liter water 500 g granulated sugar 100 g seed oil 240 g corn starch 1 pinch salt 300 g granulated sugar, for the caramel 2 tablespoon(s) granulated sugar, for sprinkling 150 g almonds, toasted To serve mint leaves Διατροφικός πίνακας Nutrition information per portion Method 602 1.9 104.0 Calories 19.0 Saturated Total Carbs (kcal) Total Fat (g) Fat (g) (g) If you are more familiar with the semolina type halvah… this is not the one! This is a different type of Halvah. It may remind you more of a nougat, pudding or jelly-like 30 % 27 % 10 % 40 % appearance and texture. It is called Halvah Farsalon, named after the town Farsala, in Southern Thessaly in Greece. Place a non-stick pan over heat and it get very hot. 83.0 3.9 2.4 0.07 In a bowl, whisk the water and granulated sugar, until incorporated. Sugars (g) Protein (g) Fibre (g) Sodium (g) Add the sunflower oil and corn starch. Whisk until the corn starch dissolves completely and add the salt. 92 % 8 % 10 % 1 % To the pan, add some of the granulated sugar for the caramel and mix with a wooden spoon. Add the remaining granulated sugar in batches. Mix until it melts and turns golden. When the caramel is ready, remove from heat and transfer to mixture in bowl. Mix and transfer whole mixture to pan over heat. Mix for 5-10 minutes, until the caramel has dissolved completely. -
Design of Sesame Mowing Machine
Design of Sesame Mowing Machine A thesis submitted to the Graduate Studies of Addis Ababa University in Partial Fulfillment of the requirements for the Degree of Master of Science in Mechanical Engineering (Mechanical Design) By: Abiyou Solomon Advisor: Dr.-Ing.Tamrat Tesfaye Department of Mechanical Engineering Addis Ababa University March, 2010 Addis Ababa University Faculty of Technology Department of Mechanical Engineering Design of Sesame Mowing Machine By: Abiyou Solomon Approved By Board of Examiners: Chairman, Department of Graduate Committee Dr.-Ing.Tamrat Tesfaye Advisor Dr. Idalberto Internal Examiner Dr. Abiy Awoke External Examiner ACKNOWLEDGMENT I would like to deeply thank my thesis Advisor Dr.Ing.Tamrat Tesfaye for his unconditional support, guidance, teaching, understanding, and continuous support throughout my work and this really will be infinitely profitable for the rest of my life. Special thanks go to office of Graduate studies and department of mechanical engineering AAU for their unyielding efforts in providing the necessary materials and required supports throughout my study. I am indebted to my friends Yitagesu Birhanu and his wife Hanam Teshome for their motivating and sustaining supports during my study and all my best friends for their continuous upholding me and the brainstorming discussions for this work and I strongly believe that what I have learned from them during the study period is worthy to articulate for problem solving. Abiyou Solomon March, 2010 i ABSTRCT In Ethiopia, harvesting is practiced in primitive method of mowing trends while it is mechanized in most of the other parts of the globe showing that the future promises to be even more dynamic to widen the gap among the nations in the world requiring us to make our agriculture mechanized. -
Ionian Islands of Western Greece
IONIAN ISLANDS OF WESTERN GREECE Going into more detail of our proposals for Summer 2018 in Greece, we would like to give you an idea of the many passage possibilities. The countless islands with all their beauty, make Ionian Greece a destination that can offer exciting places to visit without the fear of getting bored. Here are few of our favorite itineraries: 1. CORFU TO CORFU ROUTE A : We sail around Corfu, visiting the stunning coastline of Paleochastrisa, sailing to Paxos and Antipaxos, and then navigate the mainland coast stopping in Parga, Mourtos and other beautiful locations. Returning to Corfu. ROUTE B : It takes us to the north of Corfu to visit the small but beautiful Diapontinie islands of Othoni, Erikoussa and Mathraki. Afterwards we will sail south to Paxos and Antipaxos and then return to Corfu. (Parga may be included as well, time dependent.) ROUTE C : More navigation from Corfu to Lefkas. We move to the west of Lefkas and stop in the lively Fiskardo on Cefalonia. Afterwards we head north-east up the Inland Sea touching Meganisi, Skorpios, the east coast of Lefkas, following the channel returning to Corfu via Paxos. (this is the most classic of routes) 2. CORFU TO ZAKYNTHOS (ZANTE) one way in 1 week (for the round trip allow 2 weeks) - From Corfu, we sail a coastal route, the channel of Lefkada, then descend and touch Meganisi, Fiscardo, Ithaca, west coast of Zakynthos and finish in the south of the island, in the beautiful bay of Laganas, where the turtles nest on the beaches. -
Rrhe Earliest Recorded Helva Recipe in Ottoman Istanbul Dates from 1473 And, More Than 500 Years Old, It Is Still Made in Exactly the Same Way
Page 8 25 January 1990 1 HELVA rrhe earliest recorded helva recipe in Ottoman Istanbul dates from 1473 and, more than 500 years old, it is still made in exactly the same way English high society first discovered Turkish cooking when the Viceroy o f Egypt, on a state visit to England, gave a banquet aboard his yacht on July 16, 1862. A cookery book was dedicated by Turabi Effendi to the “royal and distinguished guests” who dined that evening at Woolwich on the River Thames, where the Faiz Jehad was moored. There were all kinds o f mouth watering nectared sweets among the 253 dishes Turabi Effen d i decribes, including pastries, puddings, cakes, fru it crusts, jellies, creams, stewed fru its and cr ystallised jam s. There were also no less than ¡0 different kinds o f he/va. In the West, helva for halva) is simply a sesame seed confection. Known as tahin helvası in Turkey, this is only one o f a host o f helvas sold by shops and street-sellers all over the courtry. By: Berrin TOROLSAN Palace by Mehmet the Conqueror in 1478. Nearly 730 people were employed in these Photographs: Omer ORHUN kitchens and they were later enlarged by Hakani helvası Tahin helvası Mimar Sinan, the great Ottoman architect, Flour, sugar and butter are the only in courses, before the meal ended with rice and sympathised: “A little sweet doth kill much during the golden age of Suleyman the gredients necessary to make proper home hoşaf, a cold fruit stew. bitterness.” Magnificent (1520-66) to include a new made helva. -
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 -
Nutritional, Medicinal and Industrial Uses of Sesame (Sesamum Indicum L.) Seeds - an Overview
REVIEW ARTICLE 159 Nutritional, Medicinal and Industrial Uses of Sesame (Sesamum indicum L.) Seeds - An Overview Kandangath Raghavan ANILAKUMAR ( ) Ajay PAL Farhath KHANUM Amarinder Singh BAWA Summary Sesame (Sesamum indicum L.) seeds have been grown in tropical regions throughout the world since prehistoric times. Sesame seed, a rich source of protein, is one of the fi rst crops processed for oil production. Its non-culinary application includes its use as an ingredient in soap, cosmetics, lubricants and medicines. Sesame seeds also contain two unique substances: sesamin and sesamolin known to have a cholesterol- lowering eff ect in humans and to prevent high blood pressure. Both of these were also reported to increase the hepatic mitochondrial and the peroxisomal fatty acid oxidation rate in experimental animals. Cephalin, a phospholipid from sesame seed has been reported to possess hemostatic activity. Th e oil has wide medical and pharmaceutical applications. It is mildly laxative, emollient and demulcent. Th e seeds and fresh leaves may be used as a poultice. Th e antibacterial activity of seeds against Staphylococcus and Streptococcus as well as common skin fungi, such as athlete’s foot fungus has also been well recognized. Th e oil is also known to maintain high density lipoprotein cholesterol (HDL) and lower low density lipoprotein cholesterol (LDL). Refi ned sesame oil is rich with antioxidant components like lignans allowing for greater shelf-life of foods plus improving their fl avor and taste. In addition to its use as an antioxidant, sesame oil contains a large amount of linoleate in triglyceride form that selectively inhibit malignant melanoma growth. -
Chocolate, Nougat, Caramel and Peanut Bars Recipe By:Tereza Alabanda,The Pastry Maestra
Chocolate, Nougat, Caramel and Peanut Bars Recipe by:Tereza Alabanda,The Pastry Maestra Prep. time : 15 minutes Cook time : 25 minutes Ready in 60 minutes plus cooling Level : Advanced Ingredients: Soft Caramel and Peanut Layer: Sugar 90g (3.2oz) Glucose syrup 90g (3.2oz) Cream (35%) 125g (4.4oz) Butter 15g (0.5oz) Peanuts (roasted) 100g (3.5oz) Nougat Layer: Egg whites 25g (0.9oz) Honey 140g (5oz) Sugar 225g (8oz) Glucose syrup 40g (1.6oz) Peanut butter (smooth) 55g (2oz) Milk chocolate for coating 400g (14oz) Roasted salted peanuts to taste Fleur de sel to taste 1 Directions 1. To make chocolate, nougat, caramel and peanut bars line 30cmx10cm (12"x4") loaf pan with parchment paper. 2. Next, make the caramel layer. To make soft caramel layer put sugar and enough water to cover the sugar into a saucepan. Mix to combine and put the lid on. 3. When the mixture boils, the steam will wash down the sugar crystals from the sides of the pan. Remove the lid, add glucose syrup, and continue cooking until the syrup caramelizes. When the sugar syrup turns amber in color, remove the pan from the stove. Carefully add cream that you've previously heated in the microwave into the caramel. Add butter and stir until incorporated. 4. Put the pan back on the stove, insert the probe of a digital candy thermometer into the mixture, and continue cooking. 5. When the temperature reaches 121°C (250°F) remove the pan from the heat, add chopped roasted peanuts and stir well to combine. -
Greek Food As a Part of Cosmopolitan Cuisine in Food Campaign at Lidl Supermarkets
‘FROM TZATZIKI TO MAYIREFTA’ - GREEK FOOD AS A PART OF COSMOPOLITAN CUISINE IN FOOD CAMPAIGN AT LIDL SUPERMARKETS Magdalena Serafin, Akademia Ignatianum, Cracow, Poland INTRODUCTION Certain foods, especially traditional ones, are emblematic of the national identity. You identify yourself with others by consuming the same food, prepared and served in the same way. It is believed that culinary culture is also crucial to diasporic identifications. Food preparation, cooking and eating in diaspora plays important role not only connecting people of the same roots, but also in creating new cultural formations in a transnational world. Owing to immigrants national cuisine becomes available to global customers and dictates tastes to a new generation. Greek cuisine popular with Europeans, also take important role in that global food melting pot. But Greek cuisine recognition in Europe is not only due to diasporic effort put into promoting national food abroad but also owing to food tourism campaigns, Greek restaurants mushrooming in developing countries, and also new kind of policy incorporated in chain supermarkets. ‘Supermarket revolution’ has occurred in ‘new’ developing European countries since the early 1990s. At first it penetrated local food market but it was not enough so day after day globalized food tradition was emerging. ‘Lidl’ - one of famous chain markets in Poland has also taken part in it. P like Panzarosalata or M like Mussaka or METHODS PURPOSE Combined method: Data were collected in the following way and order: The focus of this research is the analysis of Greek food’s 1. Gathering and combining data directly taken from various administrative sources and other data basis e.g. -
Doc // Confectionery // Download
Confectionery < PDF » 6TSHXTODZV Confectionery By - Reference Series Books LLC Feb 2012, 2012. Taschenbuch. Book Condition: Neu. 253x192x10 mm. Neuware - Source: Wikipedia. Pages: 116. Chapters: Caramel, Candy bar, Jelly bean, Marshmallow, Frutta martorana, Candy corn, Maple sugar, Knäck, Gummi bear, Praline, Jelly baby, Halva, Chewing gum, Candy desk, Cookie decorating, Marzipan, Candy pumpkin, Mozartkugel, List of candies, Turkish delight, Sherbet, Sprinkles, Indian sweets, Succade, Macaroon, Turrón, Stick candy, Karah Parshad, Polkagris, Poisoned candy scare, Marron glacé, Candy cane, Cotton candy, Jujube, Rock, Gum industry, Ice cream cone, Gummi candy, Salty liquorice, Fudge, Dulce de leche, Lollipop, Gobstopper, Hanukkah gelt, Salt water taffy, Candy apple, Marshmallow creme, Loose candy, Nonpareils, Circus Peanuts, Chikki, Cajeta, Liquorice allsorts, Butterscotch, Mint, Fondant, Churchkhela, Divinity, Cake decorating, Rock candy, Chocolate truffle, Lula's Chocolates, Gum base, Candy cigarette, Rapadura, Candied fruit, Sugar panning, Penuche, Peanut butter cup, Sponge toffee, Bulk confectionery, Maple taffy, Gibraltar rock, Coconut candy, Muisjes, Ka'í Ladrillo, Haw flakes, Jaangiri, Werther's Original, Tooth-friendly, Edible ink printing, Jordan almonds, Pastille, Pontefract cake, Hard candy, Sugar plum, Laddu, Calisson, Rum ball, Caramel apple, Imarti, Dodol, Bridge mix, Soutzoukos, Sesame seed candy, Gumdrop, Riesen, Soor ploom, Cocadas, Strela candy, Rat Candy, Gaz, Misri, Kakinada Khaja, Krówki, Sohan, Sugar paste, Bubblegum, Kettle... READ ONLINE [ 1.22 MB ] Reviews The publication is great and fantastic. It really is simplistic but surprises within the 50 % from the publication. Your daily life span will be change when you comprehensive reading this article book. -- Althea Aufderhar A top quality book along with the typeface employed was interesting to learn. -
Trofima-Pota2009.Pdf
n • GRAPHIC DESIGN • PACKAGING DESIGN • WEB DESIGN • MULTIMEDIA DESIGΝ • COMMUNICATIONS ΕΦΕΣΟΥ 4, 17121 ΝΕΑ ΣΜΥΡΝΗ T : 210 9324440 F : 210 9324473 E : [email protected] W: tangram.gr • Επίβλεψη και τήρηση βιβλίων όλων των κατηγοριών • Μηχανοργάνωση Λογιστηρίων • Σύµβουλοι • Χρηµατοοικονοµικές Μελέτες • Φοροτεχνικές Εφαρµογές • Νοµική Υποστήριξη: Άννα Μπούντα & Συνεργάτες Υπεύθυνος ανάλυσης: Πάρης Μήτσου Φιλολάου 188Α 11634 Αθήνα. Τηλ.: 210 7561605 - 210 7561430 Fax: 210 7511092 www.diktio.com.gr e-mail:[email protected] ΧΑΙΡΕΤΙΣΤΗΡΙΑ ΜΗΝΥΜΑΤΑ GREETING MESSAGES Η ιστορία του κλάδου δείχνει ότι η οργανωµένη βιοµηχανία τροφίµων αντα- ποκρίνεται στις προκλήσεις των καιρών, επενδύοντας σε σύγχρονες γραµµές παραγωγής, σε ποιότητα, σε καινοτόµα προϊόντα και, µέσα σε πλαίσιο ισχυρού ανταγωνισµού, δηµιουργώντας ανάπτυξη και θέσεις εργασίας. Σήµερα, έχουµε το ανώτατο επίπεδο διατροφικής ασφάλειας που υπήρξε ποτέ στον πλανήτη µας κι αυτό οφείλεται στο γεγονός ότι η δουλειά που γίνεται στη βιοµηχανία τροφίµων διεθνώς, είναι τεράστια και άρτια από επιστηµονικής πλευράς. Παρά ταύτα, ο κλάδος αντιµετωπίζει σηµαντικές προκλήσεις και άλλης µορφής που πηγάζουν κυρίως από τις συνεχώς αυξανόµενες απαιτήσεις των καταναλω- τών σε ό,τι αφορά στη διατροφική αξία, στην ασφάλεια και στις περιβαλλοντικές των τροφίµων. Η βιοµηχανία τροφίµων, όµως, είναι αυτή που έχει το µεγαλύτερο συµφέρον να προστατέψει και να ενηµερώσει τον καταναλωτή. Κι αυτό ακριβώς κάνει, αναλαµβάνοντας µάλιστα ηγετικό ρόλο στην προσπάθεια αυτή. Η υπεύθυνη ανταπόκρισή της σ’ αυτές τις ολοένα αυξανόµενες απαιτήσεις, υποχρε- ώνει τον κλάδο να προχωρήσει σε πρόσθετες επενδύσεις σε έρευνα, καθώς και στην υιοθέτηση πρόσθετων διαδικασιών ελέγχων. Τον υποχρεώνει να βελτιώνει σταθερά την ποιότητα της πληροφόρησης που δίνει στους καταναλωτές –από τις πληροφορίες στις συσκευασίες µέχρι την αλήθεια στις διαφηµίσεις. -
Greek Tourism 2009 the National Herald, September 26, 2009
The National Herald a b September 26, 2009 www.thenationalherald.com 2 GREEK TOURISM 2009 THE NATIONAL HERALD, SEPTEMBER 26, 2009 RELIGIOUS TOURISM Discover The Other Face of Greece God. In the early 11th century the spring, a little way beyond, were Agios Nikolaos of Philanthropenoi. first anachorites living in the caves considered to be his sacred fount It is situated on the island of Lake in Meteora wanted to find a place (hagiasma). Pamvotis in Ioannina. It was found- to pray, to communicate with God Thessalonica: The city was ed at the end of the 13th c by the and devote to him. In the 14th cen- founded by Cassander in 315 B.C. Philanthropenoi, a noble Constan- tury, Athanassios the Meteorite and named after his wife, Thessa- tinople family. The church's fres- founded the Great Meteora. Since lonike, sister of Alexander the coes dated to the 16th c. are excel- then, and for more than 600 years, Great. Paul the Apostle reached the lent samples of post-Byzantine hundreds of monks and thousands city in autumn of 49 A.D. painting. Visitors should not miss in of believers have travelled to this Splendid Early Christian and the northern outer narthex the fa- holy site in order to pray. Byzantine Temples of very impor- mous fresco depicting the great The monks faced enormous tant historical value, such as the Greek philosophers and symboliz- problems due to the 400 meter Acheiropoietos (5th century A.D.) ing the union between the ancient height of the Holy Rocks. They built and the Church of the Holy Wisdom Greek spirit and Christianity. -
Authentic Flavours of Pafos Authentic Flavours of Pafos
Αυθεντικές γεύσεις της Πάφου Authentic flavours of Pafos Πρόγραμμα Διασυνοριακής Συνεργασίας «Ελλάδα – Κύπρος 2007-13» Προϋπολογισμός Έργου: €560.000 PAFOS REGIONAL BOARD OF TOURISM 7, Athinon & Alexandrou Papagou Avenue, Tolmi Court 101 P.O.Box 60082, 8100 Pafos, Cyprus Tel. +357 26818173 Fax. +357 26944602 Email: [email protected] Αυθεντικές γεύσεις της Πάφου Authentic flavours of Pafos Περιεχόμενα Πρόλογος 8 Αρτοποιήματα/ζυμώματα Γαλένα 66 Πάφος: Ο κήπος της κυπριακής Κολοκοτές 68 γαστρονομίας 10 Πασκιές 70 Τριμιθόπιτες 73 Τα αυθεντικά προϊόντα της Πάφου Σούπες Σούπα λουβάνα 75 16 Τυροκομικά προϊόντα Σούπα τραχανάς 77 27 Προϊόντα αλλαντοποιίας Ψαρόσουπα 79 Ελαιοκομικά 31 Φρούτα και λαχανικά 32 Κρεατικά Προϊόντα της Γεροσκήπου με ευρωπαϊκή Οφτόν της τερατσιάς 81 39 κατοχύρωση Ρέσι 82 40 Γλυκά Ρίφι (κατσικάκι) με χωστές 85 44 Τοπικοί οίνοι Στιφάδο βοδινό 87 Προϊόντα από χυμό σταφιλιού 50 Γλυκά/επιδόρπια Συνταγές Καττιμέρια με μαυρόλαδο 88 Ορεκτικά/σαλάτες/συνοδευτικά Κουραμπιέδες με λουκούμι Γεροσκήπου 91 Αγρέλια με αυγά 55 Μπανάνες στο φούρνο με μέλι και κανέλα 93 Καράολοι στιφάδο 57 Κέικ μπανάνας 93 Κολοκυθοανθοί γεμιστοί 59 Παστελάκι με φυστίκια 95 Κόκκινα μανιτάρια με κρεμμύδια 61 Πορτοκαλόπιτα 97 Σαλάτα με αγγούρι και φυστίκια 63 Τερτζελούθκια με χαρουπόμελο 99 Χωστές με αυγά 65 Χαλβάς κουβαρκαστός με έψημα Καυκαρούες βραστές με λάδι 65 ή χαρουπόμελο 101 ISBN 978-9963-2152-0-1 5 Index Introduction 9 Breads/pastries Galéna 67 Pafos: The garden of Cyprus Kolokotes 69 gastronomy 12 Paskies 71 Crunchy cookies with terebinthus berries