Catalogo 2020
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Affogato Caffe' E
AFFOGATO CLASSICO.......................................................................................................... 28 TL Kahve ve vanilya aromalı bufalo sütlü dondurma, espresso shot Buffalo milk ice cream with coffee vanilla, espresso shot EXOTİC. ............................................................................................................ 28 TL Passion fruit ve ananas kreması, vanilyalı dondurma, mango shot Passion fruit and pineapple cream with coffee vanilla, espresso shot CANNOLİ. ......................................................................................................... 28 TL Panna cotta, bufalo sütlü dondurma, portakallı çikolata shot Panna cotta, buffalo milk ice cream, orange chocolate shot NOCCIOLA. ...................................................................................................... 28 TL Beyaz çikolatalı mousse, fındıklı dondurma, gianduia shot White chocolate mousse, hazelnut ice cream, gianduia shot CAFFE’ E TE’ Cofees Tea ESPRESSO................................15 TL EARL GREY .................................. 18 TL MACCHIATO .............................. 15 TL ROSEHIP HIBISCUS. .............. 18 TL CAPPUCCINO.......................... 17 TL ENGLISH BREAKFAST ............ 18 TL LATTE MACCHIATO ............... 16 TL FENNEL. ................................... 18 TL TURKISH COFFEE. ................. 15 TL GREEN TEA. ............................ 18 TL CAFFE LATTE. ........................ 17 TL LINDEN. ................................... 18 TL CAMOMILE. ........................... -
Coffee Breaks - 500 Rubles Per Person
COFFEE BREAKS - 500 RUBLES PER PERSON MONDAY THURSDAY Traditional croissant Traditional croissant Chocolatines Danish pastries with apricots Homemade cookies Homemade cookies Fruit jam Fruit jam Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water TUESDAY FRIDAY Traditional croissant Traditional croissant Raisin rolls Danish pastries with apples Homemade cookies Homemade cookies Fruit jam Fruit jam Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water WEDNESDAY Traditional croissant Danish pastries with cherries Homemade cookies Fruit jam Freshly brewed coffee and tea Mineral water THE OFFER IS VALID FOR A MINIMUM OF 101010 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERVICE CHARGCHARGEEEES.S.S.S. Swissôtel Krasnye Holmy Moscow 52 bld.6, Kosmodamianskaya nab. | Moscow 115054 | Russia Tel: +7 495 787 9800 | Fax: +7 495 787 9898 [email protected] | www.swissotel.com/moscow COFFEE BREAKS - 550 RUBLES PER PERSON MONDAY THURSDAY Chocolate cake Honey cake Fresh fruit salad Fresh fruit salad Homemade cookies Homemade cookies Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water Fruit juice Fruit juice TUESDAY FRIDAY Esterhazy cake Tiramisu Fresh fruit salad Fresh fruit salad Homemade cookies Homemade cookies Freshly brewed coffee and tea Freshly brewed coffee and tea Mineral water Mineral water Fruit juice Fruit juice WEDNESDAY Opera cake Fresh fruit salad Homemade cookies Freshly brewed coffee and tea Mineral water Fruit juice THE OFFER IS VALID FOR A MINIMUM OF 10 PERSONSPERSONS.... ALL PRICES ARE INCLUINCLUSIVESIVE OF VAT 18% AND EXCLUSIVE OF 10% SERSERVICEVICE CHARGECHARGES.S.S.S. -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Studentenfudder
studentenfudder Wintersemester 2020/2021 fudder.de 314 Tipps für dein Studium in Freiburg Was ist drin? 03 Liebe Leserin, Leckereien für dich gesammelt. Der Haken: Damit du alles ausprobieren kannst, muss INHALT lieber Leser, das Infektionsgeschehen weitgehend unter Kontrolle bleiben. Wer weiß, viel- inzwischen haben wir ein paar Monate Er- leicht können wir dir im Frühjahr wieder Studentenleben fahrung mit der Corona-Pandemie – trotz- Tipps für Partys und Konzerte geben, die in dem gibt’s vor dem Start ins neue Semester dieser Ausgabe kürzer kommen als sonst? Wie überlebe ich als Student? Seiten 4-19 jede Menge offener Fragen. Und zwar Wir bleiben optimistisch! Fahrzeuge leihen Seite 10 nicht nur zu den Corona-Abläufen an den Übrigens: Auf fudder.de im Internet gibt’s Online-Tools Seite 13 Hochschulen. Sondern auch zum Studile- täglich Neuigkeiten aus Freiburg. Wir sind Soziales Engagement Seite 16 ben an sich: Wo treffe ich Leute mit ähnli- eine junge Redaktion, die einen eigenen chen Interessen, wo gehe ich lecker es- Blick auf die Stadt hat. Wenn du uns unter- sen? Wo gibt’s günstige Möbel? Wo schi- stützen möchtest, komm’ in den Club der Geschäfte cke Klamotten? Antworten darauf sind Freunde: fudder.de/club. Als Mitglied be- unsere Kernkompetenz. In dieser Ausgabe kommst du die Flatrate für Journalismus Wo gebe ich mein Geld aus? Seiten 20-35 haben wir möglichst pandemiesichere Ge- aus Freiburg. Wenn du selber als Journa- Wochenmärkte Seite 22 heimtipps rund um Uni-Leben, Freizeit und list arbeiten möchtest: Melde dich bei uns! Lieferdienste Seite 26 Freie Zeit Was tun in meiner freien Zeit? Seiten 36-53 Theatergruppen Seite 38 Weihnachtsmärkte Seite 46 Wintersport Seite 50 Theken Wo gibt es was zu fuddern? Seiten 54-71 Suppen Seite 62 Mensa-Alternativen Seite 66 Döner Seite 69 Nachtleben Wohin gehe ich aus? Seiten 72-78 Streams Seite 74 Impressum Seite 78 04 Studentenleben setzlichen Krankenversicherung schnell Wie kann ich Geld sparen? teuer werden. -
Maggiano's Signature Spumoni + Maggiano's Signature Spumoni Made Especially for Us
MAGGIANO’S Sample DessertMenu Desserts Apple Crostada, Caramel Sauce Granny Smith apples baked in a pastry crust dipped in cream and crystallized sugar. Served with caramel sauce and a scoop of vanilla bean ice cream. N.Y. Style Cheesecake, Seasonal Fruit New York style Ricotta cheesecake topped with fresh berries and whipped cream Nonna's Toasted Pound Cake, Caramelized Bananas Toasted poundcake with caramelized bananas, hot fudge and vanilla bean ice cream Creme Brulee Rich and creamy vanilla custard with a hint of citrus, caramelized sugar crust, topped with fresh strawberries. Chocolate Zuccotto Cake Chocolate cake layered with sambuca chocolate mousse, iced with chocolate frosting and dusted with cocoa powder Chocolate Zuccotto Bites Bite-size bites of our Chocolate Zuccotto Cake Tiramisu Ladyfinger cookies soaked in espresso and coffee liqueur layered with Mascarpone, dusted with cocoa powder and served with chocolate shavings Mini Dessert Sampler The very best of our Classic Desserts served in individual-sized portions. Tiramisu, Crème Brulee, Apple Crostada, Chocolate Zuccotto Cake, New York Style Cheesecake Vera's Lemon Cookies Crescent shaped lemon cookies glazed with lemon frosting Homemade Profiteroles Pastry shell filled with vanilla bean ice cream and topped with hot fudge and fresh whipped cream Maggiano's Signature Spumoni + Maggiano's signature spumoni made especially for us. A blend of pistachio, chocolate and cherry ice cream. Vanilla Bean Ice Cream Creamy ice cream with hints of vanilla bean.. -
To Start and Share Main Courses Desserts to Start And
To Start and Share To Start and Share To Start A selection of Italian Antipasti, Olives, A selection of Italian Antipasti, Parma Ham and Mozzarella £15.95 Bruschetta, Garlic Bread Cheese and £19.95 Olives, Bruschetta, Garlic Bread £27.95 Calamari Fritti: Fried Calamari with Tomato Pesto, Mozzarella and Tomato, Cheese and Tomato Pesto, Mozzarella Garlic Mayonnaise & Sweet Chilli Meat Balls and Fried Calamari and Tomato, Meat Balls and Fried Sauce Calamari Gamberoni Piccanti: King Prawns, Chilli, Garlic, White Wine and Cherry Main Courses Tomatoes served with Crusty Bread Italian Chicken Stroganoff: Chicken Main Courses Home Made Ravioli, filled with Devon Fillet with Mustard, Mushrooms and Roast Turkey Roll stuffed with White Crab Meat, served with Prawns, Cream served with Rice Mozzarella and Spinach, White Wine Dill, White Wine and Garlic Cream Home Made Baked Lasagne with and Rosemary Sauce, Sautéed New Sauce with a dash of Tomato Bolognese Sauce, Bechamel, Potatoes and Seasonal Vegetables Baked Sweet Pepper, filled with Mozzarella and Parmesan Home made Goats Cheese and Risotto, Spicy Sausages, Mozzarella Home made Tortelloni filled with Sundried Tomato Ravioli, served and Tomato Ricotta and Spinach served with with Olive Oil, Courgettes, Cherry Parmigiana: Aubergines baked with (v) Creamy Mozzarella, Butter and Sage Tomatoes and a touch of Garlic Tomato, Mozzarella, Parmesan and (v*) Sauce and Parmesan(v*) Italian Beef Stroganoff: Strips of Beef Garlic Porchetta: Slow Roast Suckling Pig, Fillet with Mustard, Mushrooms and served with -
FAMILY STYLE Available for Parties of 4 Or More Only
FAMILY STYLE Available for parties of 4 or more only. Calories are listed for a party of 4. An Italian-American tradition. Everything is priced per person, and we ask parties of 8 or more to order Family Style — you’ll thank us later. 37.99 - Per Person | 17.99 - Ages 5-12 1350 cal FIRST COURSE SALADS CHOOSE 1 STARTERS CHOOSE 1 Caesar Salad 810 cal Mozzarella Marinara 2220 cal Prince Edward Island Italian Tossed Salad 700 cal Stuffed Mushrooms 810 cal Steamed Mussels 730/680 cal Tuscan or Diavolo Style Maggiano’s Salad 940 cal Crispy Zucchini Fritté 1740 cal Crispy Pepperoni Risotto Bites 780 cal Chopped Salad 1250 cal Sausage & Peppers 1040 cal Spinach & Artichoke al Forno 1090 cal Calamari Fritté 700 cal MAIN PASTAS CHOOSE 2 Our Famous Rigatoni “D”® 1430 cal Gnocchi & Italian Sausage 1540 cal Tuscan Shrimp & Chicken 1810 cal Fettuccine Alfredo 1430 cal Eggplant Parmesan 1090 cal Shrimp Scampi 920 cal Spaghetti & Meatballs 1160/1250 cal Chicken & Spinach Manicotti 1360 cal Shrimp Fra Diavolo 370 cal Marinara or Meat Sauce Four-Cheese Ravioli† 1190 cal Rigatoni Arrabbiata 1250/1460 cal Spaghetti 840/930 cal Pesto Alfredo Sauce Grilled Chicken or Italian Sausage Marinara or Meat Sauce Mushroom Ravioli al Forno 890 cal Mediterranean Spaghetti 860 cal Mom’s Lasagna 1950 cal Linguine & Clams 1610/1740 cal Orecchiette Chicken Pesto† 1570 cal Taylor Street Baked Ziti 1400 cal Red or White Garlic Herb Sauce Braised Beef al Forno 990 cal Gluten-free pasta or whole wheat penne available for substitution. 570/690 cal SIGNATURE CUTS CHOOSE 2 LT -
Disotto Range Has Been Developed to Offer 20I5 a High Quality Mix of Traditional, Authentic and Innovative Products
Authentic, Innovative, Premium. PRODUCT GUIDE Welcome... With Many Years of product experience and working within the catering industry the DiSotto range has been developed to offer 20I5 a high quality mix of traditional, authentic and innovative products. ade with premium ingredients, these products are the basis of an exceptional menu Mwith great presentation and plate appeal. Supported by a dependable delivery service, a modern infrastructure, friendly Telesales and an experienced Field Sales team, we offer a service that works to support you. Point-of-Sale, menus and advertising material are also available, to ensure that sales opportunities are maximised. As part of our ongoing commitment to the highest possible standards, DiSotto are pleased to have been awarded BRC Accreditation for our state of the art production facility - giving our customers peace of mind and confidence in our service and products. Account Number Business Development Manager Name Business Development Telephone Telesales Name Delivery Days 2 Telephone: 020 8965 1853 fax: 020 8965 4355 email: [email protected] Some images in this brochure are serving suggestions only, please check text or ask your sales representative for product information. www.disottofoods.co.uk 3 Our Hot Coffee Shop, Bakery, DiSotto Sorbets Sweet Street DiSotto Ice Cream Desserts Viennoiserie & Breads 6 12 48 50 54 Individual Ice Our Neapolitan Appetisers & Vero Gelato Children’s Menu Coffee & Biscotti Creams & Desserts Specialities Accompaniments 14 18 28 62 64 66 Grab and Go & Sundries Fine Dining Italian Pizza & Pasta Fish & Seafood Frozen Vegetables Gluten Free 29 30 32 68 74 78 Our Traditional Indulgent Cakes Menu Service, NPD Our Tiramisú Social Media Terms & Conditions Italian & Cheesecakes Bespoke Opportunities 34 36 44 79 80 81 DiSotto Ice Cream iSotto’s Dairy ice cream range is double Dcream based ice-cream that has a Rum n’ Raisin wonderfully rich flavour and a smooth, silky texture. -
Feines Mit Erdbeeren
1 Feines mit Erdbeeren Gesammelt und aufbereitet von Lothar Schäfer Stand: 15.06.2021 Diese Kochrezepte wurden mit Hilfe des Rezept-Verwaltungs-Programms B&S-Rezept erfaßt und mittels LaTeX ausgedruckt c 1994 .. 2001 L. Schäfer Dellenburg 11, 44869 Bo.-Wattenscheid INHALTSVERZEICHNIS i Inhaltsverzeichnis 1 Beilagen 1 1.1 Chicorée mit Erdbeeren . 1 2 Brot, Aufstrich 3 2.1 Erdbeer-Schinkentoast . 3 3 Dessert, Süßspeisen 5 3.1 ’Hopp Schwiiz’-Becher . 5 3.2 Amaretto-Flan mit Erdbeeren . 5 3.3 Amaretto-Zabaione mit Erdbeeren . 6 3.4 Amarettoterrine mit Erdbeeren im Marzipanmantel . 6 3.5 Ananas-Sorbet mit Erdbeerpüree . 7 3.6 Ananassalat mit Erdbeeren . 7 3.7 Andalusische Erdbeeren . 8 3.8 Aprikosen-Kaltschale mit Erdbeereis . 8 3.9 Arme Ritter mit Erdbeeren . 9 3.10 Baiser-Törtchen mit Erdbeereis . 9 3.11 Bananen-Eis mit Erdbeeren . 10 3.12 Basilikum-Erdbeer-Tiramisu mit Basilikum-Limetten-Zucker . 10 3.13 Basilikum-Tiramisu mit Erdbeer-Ragout . 11 3.14 Beerengrütze mit Buttermilchnocken . 11 3.15 Beerenkompott mit Creme-Windbeuteln . 12 3.16 Berlingo . 13 3.17 Biskuits mit Erdbeerrahm . 13 3.18 Blätterteigschnitte mit Erdbeeren . 14 3.19 Blätterteigschnitte mit Erdbeeren . 15 3.20 Buchweizen-Crêpes mit Erdbeeren . 15 3.21 Buttermilch-Grieß-Flammeri mit Erdbeer-Rhabarber-Kompott . 16 3.22 Buttermilch-Mousse mit Erdbeeren und zartem Mandelgebäck . 16 3.23 Cappuccino-Mousse mit Erdbeeren . 17 3.24 Champagnergelee mit Erdbeeren . 18 3.25 Charlotte mit Erdbeeren . 19 3.26 Choco-Köpfll mit Erdbeeren . 19 3.27 Cornets mit Erdbeerrahm . 20 3.28 Coupe Romanoff . 20 3.29 Coupe Romanow (Original) . -
2011 Recipe Index. a Asian Egg Noodle Broth with Fish
recipe index. 2011 recipe index. a Asian egg noodle broth with fish ......Mar: 22 banana almonds see nuts Asian-style prawn broth with Banana & macadamia Amaretto tart .......................................May: 112 buckwheat noodles ....................... Aug: 90 sour cream pie ........................ Feb: 110 An easy tart............................................ Sep: 86 asparagus Banana pecan praline cheesecake ..Apr: 92 anchovy see fish Asparagus, mushroom Spiced banana cake .................... Jun: 110 Antipasti of n’duja, white beans & prosciutto salad ..................... Feb: 72 Barbecued butterflied lamb and baked ricotta ..............................May: 98 Asparagus with quick hollandaise ..Apr: 65 with olive oil chips ....................... Nov: 126 Anytime flatbreads with dips ................ Apr: 35 Grilled asparagus with Barbecued pork fillet with Vietnamese apple verjuice hollandaise ................Nov: 117 caramel sauce ....................................Oct: 76 Apple & hazelnut salad .................Apr: 102 Hand-cut pasta with prosciutto, Barbecued pork skewers....................Dec: 108 Apple & sultana pastilla ................. Sep: 50 asparagus and baby cos............ Sep: 80 Barbecue sauce .................................... Jun: 93 Apple galette with Calvados sauce... Apr: 57 Lamb & asparagus involtini ......... Oct: 119 Barossa chook ....................................... Sep: 71 Apple tart ...................................... Sep:114 Prawn & asparagus salad with barramundi see fish Avocado & -
2018 09 Speisekarte E
Menu autumn 2018 Hotel / Taverne Schwan, Horgen A warm Welcome! We are very pleased to welcome you in the historical Hotel & Taverne Schwan, a building whose history is dated back to the 15th century. Since then the Schwan is as a place where to meet, have food or to get informed about the latest news. We live our philosophy in combining traditional and regional elements with modern attitudes. Celebration, Party, Anniversary Do you have a special event to celebrate? Would you like to invite friends or your family to a special evening? We offer up to 80 places in the Restaurant and we can host up to 40 guests in our lovely rooms. For any personal advices just let us know and we will be at your assistance. You can also send us an email to [email protected] Your hosts Nikola Mlinarevic – head chef, Simon Hörler – assistant head chef, Goran – chef de partie, Ali – Kitchen aid, Hassan – Kitchen aid Herwig Haller – Maitre d`hotel, Cristina Vargas – waitress, Milan – waiter, Patrizia –Service & Breakfast, Emilia – apprentice Refa EFZ Linda Grädel – Assistant Manager, Jana Janikova– 2nd Assistant Manager, Michaela Matschinger – Business Development Manager, Silvia Nussbaumer – Reception & Service, Jolana - housekeeping, Illaria & Noëmi – apprentice Hofa EFZ Ruedi Hintermann – General Manager Declaration of fish and meat Beef, Veal, Pork: Switzerland, Sausages: Italy, Austria, Venison: Austria, Slovenia Fish: Switzerland, France, Sea-Food: Vietnam Venison Menu Beetroot carpaccio and cured wild boar ham Beetroot carpaccio with vinaigrette