To Know Christ and to Make Christ Known
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BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1
BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ Ek-1 KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ PEYNİR TAVUK ŞİŞ-DOMATES GARNİTÜR ELBASAN TAVA TAHİN-PEKMEZ MANTAR ÇORBA TEL ŞEHRYELİ BULGUR 1 Eylül 2021 Çarşamba YEŞİL ZEYTİN TİRAMİSU MEYVE(ŞEFTALİ) PEYNİR TAS KEBABI ÇITIR TAVUK/PATATES REÇEL 2 Eylül 2021 Perşembe PEYNİRLİ MİLFÖY BÖREĞİ PEYNİRLİ MAKARNA SİYAH ZEYTİN ÇİLEK KOMPOSTO ÇİLEK KOMPOSTO YUMURTA ETLİ TÜRLÜ ETLİ NOHUT TEREYAĞ 3 Eylül 2021 Cuma FIRIN MAKARNA BULGUR PİLAVI BAL SUPANGLE TURŞU PEYNİR KARNIYARIK KIYMALI SU BÖREĞİ REÇEL 4 Eylül 2021 Cumartesi PİRİNÇ PİLAVI ZYT. BEZELYE SİYAH ZEYTİN YOĞURT Ayran PEYNİR ŞEHRİYELİ GÜVEÇ IZGARA KÖFTE/KÜP PATATES TAHİN-PEKMEZ 5 Eylül 2021 Pazar KREMALI MANTAR ÇORBASI MERCİMEK ÇORBA TEREYAĞ MEYVE MEYVE YUMURTA EKŞİLİ KÖFTE SEBZELİ GÜVEÇ REÇEL 6 Eylül 2021 Pazartesi SOSLU MAKARNA MEYHANE PİLAVI YEŞİL ZEYTİN Çoban salata FINDIKLI KEŞKÜL PEYNİR TAVUK TANTUNİ/PAT. PATATES OTURTMA REÇEL 7 Eylül 2021 Salı TEL ŞEHRİYE ÇORBA LEBENİYE ÇORBA TEREYAĞ Kemalpaşa tatlısı MEYVE PEYNİR ÇİFTLİK KEBABI TOP KÖFTELİ NOHUT TAHİN-PEKMEZ 8 Eylül 2021 Çarşamba KARIŞIK KIZARTMA PİRİNÇ PİLAVI SİYAH ZEYTİN MEYVELİ PASTA HAYDARİ PEYNİR ROSTO KÖFTE/PÜRE KIYMALI BİBER DOLMA/YOĞURT REÇEL 9 Eylül 2021 Perşembe AYRAN AŞI ÇORBA ŞAFAK ÇORBA TEREYAĞ MEVSİM SALATA KAZANDİBİ BESLENME HİZMETLERİ MÜDÜRLÜĞÜ EYLÜL AYI YEMEK MENÜSÜ KAHVALTI ÖĞLE YEMEĞİ AKŞAM YEMEĞİ YUMURTA PİDE ÜSTÜ TAVUK TANDIR TAVUK İNCİK/ELMA PATATES TAHİN-PEKMEZ 10 Eylül 2021 Cuma TARHANA ŞEHRİYE ÇORBA SİYAH ZEYTİN AYRAN SÜTLAÇ PEYNİR ETLİ KURU FASÜLYE KIYMALI KABAK OTURTMA TEREYAĞ 11 Eylül 2021 Cumartesi PİRİNÇ PİLAVI SOSLU MAKARNA REÇEL CACIK AYRAN PEYNİR FAJİTA/PATATES GARNİTÜR PATLICAN MUSAKKA REÇEL 12 Eylül 2021 Pazar TEL ŞEHRİYE ÇORBA PİRİNÇ PİLAVI MISIRLI BEZELYELİ YEŞİL ZEYTİN TULUMBA CACIK SÜT YUMURTA YOĞURTLU KEBAP IZGARA KÖFTE/KÜP PATATES 13 Eylül 2021 Pazartesi TAHİN-PEKMEZ ZY. -
Desserts Menu
Lente in Latin means “slowly, without haste”. That is the essence of our restaurant, paper publications and our internet magazine. We encourage you to enjoy the moment, cele- brate daily rituals and appreciate little gestures. Today in Romance languages lente means magnifying glass or lens. It suggests learning about your past, but also implies opening up to different cultures and traditions. Last, but not least, lente is part of the aphorism of Roman Emperor Augustus: festina lente (“make haste slowly”). Live intensively, yet slowly, savouring every moment. Join us on this journey! DESSERTS MENU ISRAELI MALABI with raspberry syrup and coconut flakes – 12 COPHI TIRAMISU Italian classic made with our own specially blended coffee to match the chocolate and the cream filling – 13 AFFOGATO vanilla gelato, Cophi espresso and honeycomb – 13 GELATO halva, pistachio, vanilla, lemon sorbet – 6 per serving For any allergens, please ask our staff – we’ll try to make it as exciting without them! Israeli MALABI, in Greek mαχαλλεπί (mahallepi), also known as muhallebi or mu- hallabia, is a milk dessert from the Middle East. Legend has it that it was intro- duced into Arabic cuisine in the late VII century by a Persian cook who served it to an Arab general by the name of al-Muhallab bin Abi Sufra. He liked it so much, he named it after himself. According to Janna Gur’s The New Book of Israeli Food, the recipe originally hails from Turkey (the dessert is alternatively called sutlach, from the Turkish word sut, which means milk). Today malabi has countless variations – with pistachios, walnuts, vanilla, pomegranate syrup or orange blossom water. -
An Exploratory Study Linking Turkish Regional Food with Cultural Destinations
Academica Turistica Discussions An Exploratory Study Linking Turkish Regional Food with Cultural Destinations Mehmet Ergul San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Colin Johnson San Francisco State University College of Business, Hospitality and Tourism Management Department [email protected] Ali Sukru Cetinkaya Selcuk University Vocational School of Silifke Tasucu, Turkey [email protected] Jale Boga Robertson Blue Odyssey Corte Madera, CA [email protected] Abstract Food and tourism may be considered as two interrelated elements that bring people and cultures together on many different occasions. Research indicates that food could be viewed as a peak touristic experience and a major tourist attraction. The main purpose of this paper is to identify and evaluate the significance of food tour- ism for Turkey and to create a number of innovative regional food related itineraries that would be replicable. Four main results emerged from the analysis of the interviews. The major recommendations from the study include developing an action list for the Turkish Ministry of Tourism, developing new food tourism itineraries and creating an official food guide. The findings of the study could be used as a base for further exploring the application of new technologies in food destination sectors. Key words: Food tourism, Turkey, regional cuisines, innovation Academica Turistica, Year 4, No. 2, December 2011 | 101 Academica Turistica_ok.indd 101 2.2.2012 17:56:28 Mehmet Ergul, Colin Johnson, Ali Sukru Cetinkaya, Jale Boga Robertson An Exploratory Study ... Introduction in the economy at the local, regional, national and international levels. Food and tourism may be considered as two inter- Being seen as one of the most important “pull” fac- related elements which bring people and cultures tors in the literature, a destination’s image is known together in many different ways. -
Chapter-1 International Cuisine
CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh. -
Dundee Cake Recipe
DUNDEE CAKE RECIPE INGRÉDIENTS (ingredients) 100 g d'amande mondées (hulled almonds) 180 g de beurre (butter) 180 g de vergeoise (brown sugar) Le zeste d’un citron (lemon zest) 3 cuillères à soupe de marmelade d’oranges (orange marmalade) 200 g de farine (floor) 1 cuillère à café de levure chimique (baking powder) 100 ml de whisky (whiskey) 3 œufs (eggs) 100 g de poudre d'amande (almond powder) 2 cuillères à soupe de lait (milk) 50 g d’écorces d’oranges confites (candied orange peel) 200 g de raisins secs (raisins) 200 g de raisins de Corinthe (currants) 150 g de cerises confites (candied cherries) 2 cuillère à soupe de mélange à pain d'épices (gingerbread mix) PRÉPARATION (preparation) ● Préchauffer le four à 180⁰C Preheat the oven to 180⁰C ● Faire macérer les raisins, les cerises et les écorces d'orange dans le whisky. Macerate the grapes, cherries and orange peel in the whiskey. ● Melanger la farine, la levure,les épices et la poudre d'amande. Mix the flour, baking powder, spices and almond powder. ● Battre le beurre avec la vergeoise, la consistance doit être légère, rajouter la marmelade et les zestes de citron . Beat the butter with the brown surgar, the consistency should be light, add the marmalade and lemon zest. ● Incorporer les œufs un à un avec le beurre puis la farine. Add the eggs one by one with the butter and then the flour. ● Une fois la préparation homogène rajouter le lait, les cerises, les raisins et les écorces d'orange. Once the preparation is smooth, add the milk, the cherries, the grapes and the orange peel. -
Cakes Making
CAKES MAKING Cakes are excellent served with tea. They can also be served as a puddings / desserts. Cakes can contain fresh fruits, dried fruits and assorted nuts. Fancy cakes are made with glace icing, butter cream, or crumble topping. Traditionally, cakes served with tea are not too sweet . Dessert cakes are beautifully decorated cakes with mouth – watering fruits, whipped cream and ice creams. Appearance: top – crust slightly rounded pale golden brown. Texture: uniform small gas holes, thin cell walls, tender crumb and should melt in the mouth. No resistance to bite. Taste: should feel velvety in the mouth, crumb slightly moist, mild sweet buttery flavor. CAKES Sponge Cakes Sponge cake 9basic recipe) Chocolate sponge Swiss roll Chocolates Swiss roll Lemon curd filling Jam filling Pineapple pastry Chocolate pastry Assorted pastry Orange gateau Black forest gateau Plain cream cake Chocolate cake Orange / Lemon cake Marbled cake Dundee cake Victorian sandwich cake Pineapple upside down pudding/ cake Eggless cake Chocolate eggless cake Orange eggless cake Cake Icings Glace icing Chocolate glace icing Butter icing Chocolate butter icing Royal icing Cakes may be served as snacks, or as desserts. Tea/ coffee cakes, butter cakes, fruit cakes, cup cakes, upside – down cakes, pastries and gateaux are a few examples of cakes. All cakes, however, fall into tow basic categories: cream / butter cakes and sponge cakes. A standard recipe for a cream cake has equal amounts 9i.e. by weight) of flour, sugar, butter and egg. The presence of butter makes the cake heavy and therefore it needs chemical leaveners for a light porous texture. -
To Know Christ and to Make Christ Known
DECEMBER 29, 2019 NOTES FROM THE PASTOR Fr. Mark Brauer, Pastor Today, we gather together with family and friends to celebrate the feast of the Holy Family. This feast continues Fr. Paul Graney the Christmas season when we recall Associate Pastor the birth of Jesus the Christ, the Son of God, we find ourselves in the presence of Fr. Derik Peterman the powerful mystery of the Incarnation Associate Pastor and we are reminded of just how much God loves us and all the people of the world. OUR VISION As our parish anticipated Christmas, To know Christ and I was very much moved to see the different ways our parish community reaches out with love to one and another, our neighbors and to those in to make Christ known need. Your response to the needs of others shows in a tangible way Christ’s love for those who grieve the death of a loved one and the poor and homeless M in their name, Thank You! Also, it is clear that many countless gestures of generosity take place here each and every day and they are an expression of your deep faith and love. The light of Christ’s love confronts the darkness of poverty, prejudice, hatred and illness through the goodness and love of our parish community M this love is their hope. Those in need can most perfectly see themselves as precious children of God when they look into the loving heart of a neighbor who cares. When we join our hearts, inspired by the Christmas light of Christ, we proclaim the joy and the power of the Kingdom of God. -
TEA ROOM I MENU Verdant Café Menu Layout 1 29/03/2017 15:14 Page 3
Verdant Café Menu_Layout 1 29/03/2017 15:14 Page 1 PLEASE PLACE AND PAY FOR YOUR ORDER AT THE COUNTER (come back soon) (two mince pies and an onion one as well) Local/Fresh/Sustainable At Verdant Works we always aim to source and provide the finest quality local and sustainable products from all our suppliers. Our raspberry jam is from Heather Hills, Bridge of Cally, and we use Brodies in Edinburgh for our Dundee Cake. Our Tablet Cheesecake is from Cedarwood Desserts in Dundee and all other cakes supplied by Fife Creamery. Food Allergies; Customer Information (yes, I ate it all!) We understand that food allergies can present a serious concern for some of our customers. If you would like information on the allergen content of our foods, please speak to a member of staff who will be happy to assist. (may I have a sandwich please) TEA ROOM I MENU Verdant Café Menu_Layout 1 29/03/2017 15:14 Page 3 Hot Drinks Toasted Sandwiches £4.95 Choose from: Espresso £2.20 Tuna Melt, Cheese & Ham, Americano £2.20 Cheese & Onion. Latte £2.20 Served with mixed dressed leaves Cappuccino £2.20 and crisps. Decaffeinated coffee £1.70 Herbal Teas £1.75 SPECIAL COMBO OFFERS Breakfast & Fruit Teas £1.75 Hot chocolate Soup & sandwich served with £7.95 with marshmallows £2.20 Tea/coffee Soup & cake served with £6.95 Soft Drinks Tea/coffee Cans £0.95 Afternoon Tea Cartons £0.95 Tea/coffee with a Scone, Fentimans Traditional £1.49 Jam and Butter. £4.25 Tea/coffee with Traditional Soup of the Day £4.25 Dundee Cake. -
Madeira Cake Inch (1–1.5 Cm) Thick
HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'. -
Royal Baker Pastry Cook
1/5 RpyAii • B-^^KER • • 6* • By Prof- Ru dmain i LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL- 7^ -RoyalBaKing Powder- •l06Wall5b- (OMPANX- •NEW YORK- BAKINO CO, 1888. A LETTER FROM MARION HARLAND. [P^AC SIMILE.] (?a^k^^ iZe^ CH^t^t^^ y^./iy^'^ej " c^^^^^U^ ^tf--^^ y/z-A^ -^-Ait/^t^ /^^^ (L^^z^^^-^ t/r" 4^ ^k-pu^ ^IS^^^^V ^2^^y7^2.t''^i^ £-yuii^e^ GENERAL INDEX. PAGE. PAGE. BREAD, ROLLS AND MUFFINS 1 FISH 23 BISCUITS, BUNS, Etc 3 SHELLFISH 24 CRACKERS 4 MEATS 24 . , WAFFLES, PUFFS, Etc 4 RELISHES 28 ^ \ GRIDDLE CAKES, Etc 5 EGGS 28 J A:. PANCAKES AND FRITTERS 6 POULTRY 29 ( . PASTRY 6 TOAST 30 ^NCAKE 7 SAUCES DRESSINGS 30 I AND FOR MEATS I " aCINGS FOR CAKE 11 SALADS 32 ' , SHORTCAKES 13 OMELETTES 32 [ CHEESE CAKES 12 VEGETABLES .-33 DUMPLINGS 12 PICKLES 36 PUDDINGS 13 CATSUPS 37 PIES 16 SPICED FRUITS 37 SAUCES FOR PUDDINGS, Etc 18 CORDIALS 38 .CUSTARDS, TARTS, Etc 19 ICE CREAM AND FRUIT ICES 39 - JELLIES AND JAMS 20 BEVERAGES, TEA. COFFEE. Etc 39 - . PRESERVES 21 COOKERY FOR THE SICK 40 • UTENSILS FOR COOKING 21 CANDIES 41 SOUPS AND BROTHS 21 MARMALADES 41 ALPHABETICAL INDEX TO RECEIPTS. PAGE. PAGE. 29 i Apple Sauce Cake, Chocolate Cream Glace. 7 Cakes, Griddle, Apple 5 Artichokes, Boiled 33 Cake, Citron 7 Cakes, Griddle, Bread 5 Artichokes, Boiled Jerusalem . .33 Cake, Cocoanut 7 Cakes, Griddle, Geneva 5 Asi)arag:us 33 Cake, Cocoanut Meringue 7 Cakes, Griddle, Graham 5 Asparagus on Toast 33 Cake, Coffee 7 Cakes, Griddle, Hominy 5 I Asparagus with Eggs 36 Cake, Composition 7 Cakes, Griddle, Huckleberry. -
Bakery-Product-List-EDITED.Pdf
Nevis Bakery Product List 81204 PINEAPPLE TART 2s 81301 BAKEWELL TART 3s 81302 BAKEWELL SLICE 3s 81307 ICED GINGER SLICE 3s 81308 CARAMEL S/BREAD 3s 81309 CARROT CAKE 3s 81311 EMPIRE BISCUIT 3s 81313 FRUIT SLICE 3s 81317 MINT SLICE 3s 81321 CHOCOLATE BROWNIE 3s 81324 LEMON DRIZZLE 3s 81325 ICED TOFFEE SLICE 3s 81408 MILLIONAIRE SHORTBREAD 4's 81663 HIGHLAND OATIE 9s 81663B BOX HIGHLAND OATIES 9s 81801 HIGHLAND OATCAKES 8s 81962 ALL BUTTER SHORTBREAD BISCUIT 9s 81962B BOXED ALL BUTTER SHORTBREAD BISCUITS 9s 81964 ALL BUTTER SHORTBREAD FINGER 12s 81964B BOXED ALL BUTTER SHORTBREAD FINGERS 12's 81965 DEMERARA SHORTBREAD BISCUITS 9s 81965B BOXED DEMERARA SHORTBREAD BISCUITS 9s 81228E S/BREAD FINGER 2s X 24 91101 HIGHLAND TEA BRACK 91105 MADEIRA CAKE 91106 SULTANA CAKE 91107 CHERRY CAKE 91113 APPLE & CINNAMON CAKE 91114 BUTTERSCOTCH CAKE 91115 HONEY & APRICOT CAKE 91116 TOFFEE CAKE 91118 ZESTY LEMON CAKE 91121 CHOCOLATE CAKE 91122 STRAWBERRY WHITE CHOC 91130 GINGER CAKE 91131 FRUIT GINGER CAKE 91140 WHISKY CAKE 91142 DUNDEE CAKE 91144 ICED GINGER LOAF Macleans Bakery Product List TUES THUR FRI CODE DESCRIPTION MON ____ WED ____ SAT ____ ____ ____ ____ 1026 GI BREAD 400G SLICED 1027 GI FLAT TOP 800G SLICED 1035 WHITE BREAD 800G SLICED 1038 BROWN BREAD 800G SLICED 1109 WASTLE WHITE 1116 WASTLE BROWN 1118 WASTLE GI 1194 WHITE ROLLS LOOSE 1224 WHITE ROLLS X4 1202 SOFTIES LOOSE 1232 SOFTIES X4 1135 GI ROLLS LOOSE 1235 GI ROLLS X4 1219 BROWN ROLL LOOSE 1229 BROWN ROLLS X4 1203 BUTTERIES LOOSE 1230 BUTTERIES X4 1320 PANCAKES X4 1319 MUFFINS X4 1295 -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.