MH Interim Event Menu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Recipe Index 2020
living Recipe index 2020 This year’s delicious recipes at a glance BAKING Feta, Swiss chard and herb tart (138) 12 Africa map ginger biscuits (137) 73 Green phyllo tart (137) 38 Almond flour brownies (138) 55 Herby tomato galette (139) 92 Avocado chocolate brownies (140) 51 It’s a wrap (142) 32 Banana and coconut loaf (138) 54 Lunchbox quiche (142) 95 Brownie meringue pie (138) 49 Multigrain oats with berry compote and seed Buckwheat banana loaf (140) 59 sprinkle (136) 36 Carrot, pineapple and rum cake (138) 48 Picnic loaf (138) 87 Citrus and rosemary yoghurt cake (141) 26 Plant-based feta stuffed mushrooms (138) 16 Crunchy oat and ginger biscuits (138) 54 Reuben’s sarmie (137) 14 Gooey chocolate tahini brownies (140) 50 Roasted sticky tomatoes and feta (136) 30 ISSUES (JAN–DEC 2020) 136–142 Honeyed almond and polenta cake (138) 47 Sloppy Joes (142) 25 Peanut butter biscuits (140) 19 Smoked fish bagels with fennel and horseradish Pull-apart Chelsea bun ‘cake’ (138) 48 slaw (138) 11 Rich chocolate ganache tart (139) 94 Pumpkin seed and bran rusks (138) 54 Spanish omelette with red pepper and tomato salad (137) 32 Herb-chilli butter roast chicken (141) 25 BEEF Spanish oven frittata (140) 12 Kefir butter chicken (141) 74 FRESH LIVING FRESH Asian beef and Brussels sprout salad (142) 22 Spiced hot cross flapjacks (138) 87 Malay-style chicken curry (139) 13 Barley and couscous tabbouleh with meatballs and Spicy tomato mince (142) 25 Med-style chicken and pasta bake (137) 30 tzatziki (136) 38 Sticky onion tarte tatin (138) 88 Moroccan-spiced -
Understanding Fruit and Vegetable Consumption: a Qualitative Investigation in the Mitchells Plain Sub-District of Cape Town
Understanding fruit and vegetable consumption: A qualitative investigation in the Mitchells Plain sub-district of Cape Town. by Catherine Jane Pereira Thesis presented in partial fulfilment of the requirements for the degree Master of Nutrition at the University of Stellenbosch Supervisor: Prof. Milla McLachlan1 Co-supervisor: Dr. Jane Battersby2 (1 – Stellenbosch University; 2 – University of Cape Town) Faculty of Medicine and Health Sciences Department of Interdisciplinary Health Sciences Division of Human Nutrition March 2014 Stellenbosch University http://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my work, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof, by Stellenbosch University will not infringe any third party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Signature: Date: Copyright © 2014 Stellenbosch University All rights reserved ii Stellenbosch University http://scholar.sun.ac.za ABSTRACT Introduction Adequate fruit and vegetable consumption can provide many health and nutrition benefits, and can contribute to nutritional adequacy and quality of the diet. Despite existing strategies, most people in South Africa do not consume the recommended intake of five fruits and vegetables per day, and micronutrient intakes remain low. Aim The aim of this study was to describe underlying factors that influence individual and household fruit and vegetable consumption, in an area of the Mitchells Plain sub-district, by engaging with community members in a participatory manner in accordance with a human rights-based approach. -
Salads & Starters Comfort Food
SALADS & STARTERS SOUP OF THE DAY (V) 75 Homemade Grissini Sticks CUMIN ROASTED BUTTERNUT SALAD (V) 79 Crumbled Feta, Crispy Onions, Cranberries, Rosemary Honey Dressing BEEF CARPACCIO 95 Granna Padano, Mustard Sauce, Young Leaves TANDOORI CHICKEN CAESAR 85 Baby Gem Heart, Crispy Parmesan, Beef Biltong SEARED TUNA 110 Quinoa Tabbouleh, Feta, Ginger Tomato Jam Restaurant & Terrace CALAMARI PLANCHA 85 Rocket Leaves, Confit Tomato, Garlic, Lemon Dressing FISH CAKE 89 Apple & Fennel Slaw, Spiced Mango Tartar COMFORT FOOD PONZU SOY GLAZED CHICKEN WINGS, 145 SESAME & SPRING ONIONS Blue Cheese Sauce, Hand Cut Chips INT MINT M MIN NT T MI M IN T T N I M M IN T T N RUBBED & GLAZED BBQ PORK SPARERIBS 148 I M M I N T T Blue Cheese Sauce, Hand Cut Chips N I M M I N T T N I M M FRESH HOMEMADE PENNE (V) 139 I N T T Carbonara or Al’ Arrabbiata N I M M I N T T N I SPINACH & RICOTTA RAVIOLI (V) 129 M M I N House Made Pasta, Parmesan & Black Olive Dust T T N I M M I T N WEST COAST MUSSELS 135 N T I M Marinière, Garlic Butter Sauce or Cape Malay M I T MENU N Served with Warm Vetkoek N T I M M I T N N T I HAKE & CHIPS 175 M M Minted Mushy Peas, Curry Tartar Sauce, Hand Cut Chips I T N N T I M M I T N N T I M CAPE MALAY CHICKEN CURRY 165 M I T N N Steamed Basmati, Paratha & Kachumber Salad T I M M I T N N T I M M I T N N T I M M I T N N T I M M MUMBAI TIFFIN 225 I T N Authentic Chicken & Fish Curry Served in a Traditional Indian Tiffin. -
Ciudad Del Cabo Y Zanzíbar, a Tu Aire Con Estancia En Playa
Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar, a tu aire con estancia en playa Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar A tu aire con estancia en playa, 9 días Explora las costas africanas del Atlántico al Índico África sigue siendo la gran desconocida para el gran público, a pesar de atesorar muchos y muy variados atractivos que no tienen nada que envidiar a otros destinos consolidados del mundo. Para que descubras los grandes y maravillosos contrastes de este variopinto continente, te proponemos un fabuloso viaje que combina la moderna y cosmopolita Ciudad del Cabo, un vergel floral en el borde suroeste de Sudáfrica, con los irresistibles paisajes de la isla de Zaníbar (o Unguja), un paraíso tropical frente a las costas orientales de África de playas de ensueño y cálidas gentes que todavía ostenta el título de la Isla de las Especias. 17/01/2021 2 Sudáfrica e Islas del Índico: Ciudad del Cabo y Zanzíbar, a tu aire con estancia en playa SUDÁFRICA E ISLAS DEL ÍNDICO: CIUDAD DEL CABO Y ZANZÍBAR, A TU AIRE CON ESTANCIA EN PLAYA Descubre los atractivos contrastes que hacen de África un destino maravilloso Con más de dos millones de visitantes anuales, Ciudad del Cabo se enorgullece de ser la urbe más turística del continente africano. Esta cosmopolita y multicultural metrópolis, la segunda más poblada de Sudáfrica tras Johannesburgo, fue fundada en 1652 por el navegante neerlandés Jan van Riebeeck como estación de abastecimiento para las rutas comerciales de la Compañía Neerlandesa de las Indias Orientales, hasta que este territorio de la África Austral cayese en manos británicas en 1814 tras las Guerras Napoleónicas. -
Cape Malay Cuisine Contents
Legacy Hotels & Resorts Legacy Lifestyle Call: +27 (0) 11 806 6800 Call: +27 (0) 861 925 538 [email protected] [email protected] www.legacyhotels.co.za www.legacylifestyle.co.za The Quarter Kitchen Restaurant at The PortsWood Hotel PortsWood Rd, Portwood Square, V&A Waterfront, Cape Town + 27 (0) 21 418 3281 [email protected] CAPE MALAY CUISINE CONTENTS PAGE 1 CAPE MALAY CUISINE PAGE 3 CAPE MALAY INFLUENCE IN SOUTH AFRICAN COOKING PAGE 5 CHICKEN AND CORN SOUP PAGE 7 BUTTERNUT SOUP DALTJIES PAGE 8 CURRY BUNNIES PAGE 9 SAVOURY TARTS PAGE 10 BEEF SAMOOSAS PAGE 11 BOLLAS PAGE 12 PENANG CURRY PAGE 13 CHICKEN CURRY PAGE 15 BOBOTIE PAGE 17 SEAFOOD CURRY PAGE 19 GREEN BEAN BREDIE PAGE 20 CAPE MALAY YELLOW RICE WITH RAISINS PAGE 21 PUMPKIN BREDIE PAGE 22 CHICKEN BREYANI ONE OF OUR FAMOUS DISHES WE PAGE 23 TAMATIE BREDIE SERVE AT THE QUARTER KITCHEN PAGE 25 BOEBER PAGE 26 MALVA PUDDING HERB CRUSTED LAMB CUTLETS PAGE 27 LEMON MERINGUE PAGE 28 TRIANGLE CHEESECAKE French trimmed lamb cutlets seasoned with aromatic cape spices grilled to order with oven roasted Hassel back potatoes and gorgonzola, steamed tender stem broccoli and port jus CAPE MALAY CUISINE A good Malay cook is known as a modji-cook. She enjoys a high stand- ing in the community and is often asked to cater at weddings and funerals. She alone receives all the credit. The modji-cook is never paid Food plays an important role in the com- After a community festival, the leftover for her effort, but if she should ever need a favour from anyone who munity life of the Cape Malay. -
Cape Malay Cooking & Other Delights Ramadan Recipes 1432AH
Cape Malay Cooking & Other Delights Ramadan Recipes 1432AH Salwaa Smith 1 Table of Contents INTRODUCTION Pg3 Page BREAKFAST 4 - 6 30 SOUPS 7 - 11 SAVOURIES 12 - 26 MAIN DISHES 27 - 33 CONDIMENTS 34 - 36 BREAD 37 - 42 DESSERTS / CAKES 43 - 50 MEASURING BASICS 51 2 Introduction Everyday Cape Malay Food Cape Malay cuisine originates from a colourful history of intermingling cultures brought together by the 17th-century slave trade. Malay cuisine is characterised by the liberal intermingling of spices and the influence of Indian, Dutch and French traditional food as well as the predominance of the Islamic religion. The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques. The name 'Cape Malay' refers to followers of the Islamic faith and encompasses a rich culture of Eastern juxtaposed by Western heritage. The month of Ramadan is a great month. It is the month in which Allah revealed the Quran as a guidance for the whole of mankind. It is the month in which Allah gave the Muslims victory in their first and greatest battle at Badr. It is the month which has Laylat al- Qadr, a night which is better than a thousand months. www.facebook.com/capemalay.cooking www.facebook.com/ramadanrecipes 3 Breakfast `Amr Ibn al-`Aas reported that the Messenger of Allah, salla Allahu alaihi wa sallam, said: "The distinction between our fasting and the fasting of the people of the book [Jews and Christians] is the taking of Suhoor". -
SPECIALIST E: [email protected]
m: Don - 083 734 0864 HERB & SPICE e: [email protected] m: Jasper - 073 735 4455 SPECIALIST e: [email protected] All prices are ex. VAT inc delivery with Cape Town area (Min. 6 kg per order). Order’s must be placed before 1:00 pm to ensure next day delivery. Email, Whatsapp or Phone. CERTIFICATES: Kosher, Halaal, Product Specs & C.O.A’s available on request. NATURAL SPICE, HERBS & SEEDS To find a product, press ctrl-F on a PC or cmd-F on a Mac UNIT EXCL. UNIT EXCL. DESCRIPTION CODE DESCRIPTION CODE SIZE PRICE SIZE PRICE All Spice (Pimento) 214997 1kg R106,20 Cloves Ground 214746 1kg R117,60 All Spice Ground (Pimento) 214993 1kg R106,20 Cloves Stem Powder 214745 1kg R75,20 Aniseed Ground 214621 1kg R77,80 Cloves Stems Whole 214684 1kg R73,10 Aniseed Whole 214625 1kg R88,20 Cloves Tbc (1-2 mm) 214747 1kg R235,00 Basil Ground 214629 1kg R74,70 Cloves Whole 214748 1kg R235,00 Basil Rubbed 214631 1kg R74,70 Coriander Coarse 214752 1kg R54,70 Bayleaves 214632 1kg R79,60 Coriander Seed Ground 214755 1kg R74,90 Bayleaves Ground 214634 1kg R79,60 Coriander Whole 214770 1kg R74,90 Borrie 214639 1kg R39,70 Corn Freeze Dried 213390 1kg R53,30 Cardamon Brown Ground 214650 1kg R440,00 Cumin Crushed 214771 1kg R85,13 Cardamon Brown Whole 214651 1kg R440,00 Cumin Ground 214772 1kg R85,13 Cardamon Green Ground 214652 1kg R215,20 Cumin Whole 214784 1kg R85,13 Cardamon Green Whole 214656 1kg R229,00 Curry Leaves 213382 1kg R116,00 Cardamon Tbc (1-2 mm) 213748 1kg R240,00 Dill Seed Powder 214977 1kg R70,90 Carrageenan 214665 1kg R180,60 Pepper -
What Is Meat?
LETTER LETTERS TO THE EDITOR WHAT IS MEAT? The debate rages on So, we received an insightful response to a recent letter to the editor regarding the use of meat related terms for protein alternatives, and it makes for interesting reading. Thank you to Francois Mellet for taking the time to lay out his thoughts on this issue. 1. What is meat? mainly voluntary muscles, fat, and connective tissue associated with muscle. Worldwide meat is the edible portions of bone, with various tissues such as Mechanically deboned meat and "offal" a slaughtered animal, also known as the nerve tissue, connective tissue, blood is excluded from this point of view. flesh of animals. Edible portions, in the vessels, residual blood, lymphatic order of deriving it in an abattoir, are: tissue, tendons, cartilage and fascia. 2. What did the old regulations • Hygienically collected blood. Some of these parts are further stipulate? • The internal part of skins, or the processed into blood pigments, blood Mincemeat was simply minced or complete skin in the case of pigs proteins, collagen and gelatine, the ground muscular tissue and nothing and poultry. latter two derived from skins, tendons, else. It had to contain 60% lean muscle. • Red offal, also known as organ meats, cartilage and bones. The regulations further differentiated namely tongues, livers, kidneys, hearts, Dressed carcasses sometimes between Processed Meat and spleens and lungs in some cases, tails includes the heads, kidneys and skins. Manufactured Meat. Processed Meat was in some cases, necks in some cases, as Every food product made from a meat (flesh) that underwent a process of well as brains and reproductive organs combination of the above is a meat cooking, curing, smoking and/or drying in some cases. -
[Page 1] MEDLEY: DEC.1965, Circa 22Nd. One Song Running Into
Oxford journal [Page 1] MEDLEY: DEC.1965, circa 22nd. one song running into another, the things we did. Last summer where our revels were ended & a new phase arrived: what cacophonies of sound, what sights I saw (& more must?). At once the Bard & G.M.H., that early bird of youth! So eclectic, in a manner of speaking ... Tonight at 6.25 the big pull is towards my Newfoundland -- only Donne had found the knack & I drawn to ye olde Mitre Inn (Tuxx Tavern) for the pleasure of your company, girl. Shall spend money & maybe find one bird, but the aching pleasure will not prolong itself beyond a rhapsodic climacteric (?) in Macdonald's empty flat to which I have the key & where these discursive double-thinks are being committed to paper. Lone- liness will gnaw at the heart in the after-hours -- agony that after the dream of consummation flesh forces the spirit into redoubled energy to flow back into the stream of chaos which strangely is the only sanity in a world of mirrors & a wilderness of walls. As I take it Keats says. Sweet though in sadness let me ramble on: where ended? When Largo Johnson tempted Norks into a bibulous Oudemeester orgy after that terrifically disciplined probationary teaching period: Jan. 1--26. He was going to "hook", eventually did, apparently to Sal's disgust & family sneers. But wasn't Noreen's wedding just as dry? With Boete Bal Intaka -- Joe, thou sodomist, timid but arrogant black diabetic, swiller of soetes (Libertas Red Muscadel) & reckless feckless Opel Kadetter! -- we found nothing in Caleste St. -
(C.A.P.E) Meal Plan
C.A.P.E Meal Plan Carbohydrate Adjusted, Protein Enriched Insulin resistance can be managed! Your health is our priority The C.A.P.E meal-plan Which diet will give you the best weight-loss results? Will these results be sustainable over the long term and will any harm be done in the process? This topic has caused intense debate and no medical condition has generated as many proposed solutions as obesity. In essence, the terms ‘diet’, ‘meal-plan’ and ‘eating style’ all boil down to an attempt to help you eat in a more structured, healthy manner and reduce the total amount of calories you consume. In the metric world these are measured in Kilojoules (KJ). Hundreds of different diets are available and opposing opinions are quite common. Not surprisingly, for anyone without a degree in dietetics, this topic can become somewhat overwhelming. How can the C.A.P.E meal-plan help you lose weight? With the C.A.P.E meal-plan our aim is to assist you with successful and perhaps even enhanced weight-loss, both over the short and long term, as well as to improve your general health. We believe that by optimising certain metabolic, biochemical and hormonal pathways that collectively influence body fat regulation within the extreme complexity of human biochemistry, better weight-loss results can be achieved. We also believe that this can be done without exposing yourself to any health risks and by helping you make better food choices, actually improve your health. In designing this diet, we have incorporated several modern dietetic concepts in one simplified platform. -
Omslag Report V2
The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission. -
Sweets DRAFT BOTTLE
@plantriversidedistrict #baobabloungesav IT WAS SAID THAT THE BEAUTY OF THE MAJESTIC BAOBAB, THE TREE OF LIFE, HAS BEEN PERFECTED FOR NEARLY 200 MILLION YEARS. ITS PRIMAL ENERGY COMES TO LIFE IN A JUXTAPOSITION OF RAW ELEMENTS AND MODERN ELEGANCE, INDIGENOUS INGREDIENTS AND SOPHISTICATED COCKTAILS. MAY OUR STORIED ROOTS CALL UPON YOUR UNTAMED ADVENTURER AND INSIST ON ONE MORE ROUND. DAWA MARTINI — 14 BAOBAB DAIQUIRI — 13 Snow Leopard Vodka, Plantation Pineapple Rum, Fresh Lemon Juice, Cruzan Banana Rum, Fresh Lime Juice, Local Honey Syrup, Demerara Syrup Fee Brothers Fee Foam NYATI — 16 BILTONG HUNT BOARD* — 19 SAINTPAULIA — 15 Buffalo Trace Bourbon, Domaine de Biltong, Craft Cheese, , F.R.O.G. Jam, Inverroche Verdant Gin, Tempus Fugit Canton Ginger Liqueur, Pineapple Juice, Fresh & Dried Fruits, Flatbread Violettes, Fresh Lemon Juice, Fresh Lemon Juice, Sumac Syrup, Basil-Star Anise Syrup Woodford Reserve Sassafras & Sorghum BOEREWORS SLIDERS — 14 NANDI'S PUNCH — 14 THE MAZAGRAN — 18 Smoked House Sausage, Don Q Añejo Rum, Caperitif, Four Roses Small Batch Kentucky Chakalaka Ketchup Sumac Aioli, Pineapple Juice, Fresh Lime Juice, Straight Bourbon, Crispy Onions, Toasted Brioche Baobab Syrup Madagascar Vanilla Syrup, French Pressed Chilled Coffee, FRIKKADEL — 15 SAVANNAH DUSK — 14 Coffee Bean-Infused Angostura Lamb Meatballs, Smoked Eggplant, Jose Cuervo Silver Tequila, Fresh (Smoked Tableside) Shug Tamarind Sauce, Roasted Peppers Mango Purée, Fresh Lemon Juice, Peppadew Pepper Syrup, Tajin HUMMUS — 12 Za’atar, Lemon, Crispy Chickpeas