DOCSLIB.ORG

Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads Online

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads Online yMsEb [Free pdf] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads Online [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads Pdf Free Ivy Liacopoulou DOC | *audiobook | ebooks | Download PDF | ePub Download Now Free Download Here Download eBook #653788 in eBooks 2011-10-29 2011-10-29File Name: B0071VHR20 | File size: 76.Mb Ivy Liacopoulou : Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads before purchasing it in order to gage whether or not it would be worth my time, and all praised Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads: 0 of 0 people found the following review helpful. History health and HappinessBy Andrew JacovouAs a Cypriot Australian living in Australia, I struggled for years to find Traditional village recipes that were lost with my Grandmother. This seems to be the plite of Cypriots and Greeks worldwide.Ivy recognised this need and set about over many years compiling a Recipe book unlike ive seen from Greece or Cyprus.On most recipes you receive a small history lesson on the meal, before a comprehensive list of ingredients and very simplistic directions. Ivy had pictures and easy to follow steps with pictures most of the time to keep you on track.I Love my cooking but consider myself a dud baker with a bad oven and yet i succeeded in making some amazing dishes with Ivy's helping hand.Ivy has her own website Kopiaste.org where she helps us out with anything we may get stuck on.the Book is beautifully written, the pictures are clear and the writing is easy to read while racing around the kitchen!I recommend this book to anybody looking to to explore an amazing diverse culture through its 10,000 years of cooking history, or those looking to step back into Yayyas Kitchen again.Kali Orexi0 of 0 people found the following review helpful. Mint, Cinnamon Blossom Water, Flavours of CyprusBy EllenbcookeryThis book is worth every cent I paid. took a little longer than originally promised to deliver it "Mint, Cinnamon Blossom Water" Flavours of Cyprus, Kopiaste!: Family Recipes to my house in Canada, but it was well worth the wait. Ivy is a very talented woman in the kitchen. She makes so many traditional dishes from both Cyprus and Greece. I love the added notes at the beginning of the book where she explains the culture of Cypriot cuisine and how it evolves around food. This is more than just an amazing cookbook.My daughters and I love Ivy's blog called Kopiaste, so when the book arrived, we were so excited. It was like Christmas in our house! In fact, one of my daughters took the book to her room in the evening to review before going to bed. I LOVE THIS BOOK!0 of 0 people found the following review helpful. I want one for myself!By K. FreemantleI bought this as a birthday present for my daughter, who is half Greek-Cypriot. We both love Cyprus (we live in England) and this book is perfect for giving clear instructions on cooking authentic Cypriot cuisine. Greek cookery books abound, (and we have a few!) but this is something quite different. The illustrations are good, and the narrative which goes with each recipe gives an extra dimension.When I found the book, quite by accident while Googling for Cypriot recipes, it was only available in America, but it has been well worth the extra cost of getting it across the pond. Now I want one for myself, but I'm hoping that it will be available in England before too long. I daren't ask to borrow my daughter's!Highly recommended for anyone who loves Cypriot cuisine - you won't want to stop cooking! This e-cookbook is based on the cookbook in print under the same tile but now expanded with a collection of over 260 of the best traditional Greek-Cypriot recipes and is divided in two Volumes. In Volume 1 you will find all the savory Main Dishes, Side Dishes, Mezedes Salads and in Volume 2 you will find Breads, Pites (pies), snacks, almyra (savory pastries), traditional and modern Desserts, Glyka tou koutaliou (fruit preserves), marmelades (jams), drinks, etc.Cypriot cuisine is shaped by the island's Mediterranean climate, geography, and history. The majority of its recipes are based on Greek cuisine and the Mediterranean Diet, which is one of the healthiest in the world, using fresh, wholesome ingredients.Cyprusrsquo;s strategic location in the Eastern Mediterranean, situated between the crossroads of three continents, had brought to the island many conquerors and thus its cuisine has evolved into an amalgamation of diverse tastes and textures, with an unmistakable mark that makes it undeniably Cypriot.The old traditional recipes have been revised and updated with a fresh, modern new look, a brief history of the recipe, clear instructions, useful tips and a mouth-watering picture for each recipe and step-by-step instructions with pictures, where necessary. Mediterranean food is delicious, easy, inexpensive and, of course, healthy. Cypriots are Orthodox and almost half of the year is fasting period, so a lot of the recipes are nistisima (vegan). In the cookbook you will find a lot of recipes, which reflect on the simplicity of the Mediterranean style of eating, ranging from the classic makaronia tou fourniou (pastitsio) and moussakas, sheftalia (crepinettes), ravioles (filled pasta), koupepia (dolmades), athoi gemistoi (stuffed courgette flowers), bourekia (turnovers), flaounes (cheese bread), kolokotes (pumpkin turnovers), daktyla (ladies fingers), loukoumia (delights), mahalepi (corn flour pudding), to more complicated recipes such as bombari (meat and rice sausages), zalatina (aspic), pastitsia (almond cookies), shiamishi (cream filled pastry), loukoumia tou gamou (wedding cakes) and more.The author has included a small sample of her own recipes, always based on the traditional principles of the Mediterranean diet, such as louvanosalata, a dip with yellow split peas, galeos marinatos (marinated tope fish), vegetable millefeuilles, moussakas and pastitsio nistimo (vegan), sykotakia me lahanika (chicken giblets with vegetables), caramelized spiced dry fruit in wine etc.The cookbook is not only addressed to the lovers of Greek food in general but is also a handbook to all the Greeks of "diaspora" who will not only get back to the simple hearty fare of their childhood by recreating the recipes of their ancestors but will also come closer to their culture and heritage.The recipes are written both in the U.S. and the metric system and substitutes are given for any local ingredients used. About the AuthorIvy Liacopoulou was born in Limassol, Cyprus. She worked in the Airline industry for many years and later on opened a bookstore, which she run for several years. After early retirement in 2007, she created her blog "Kopiaste" and decided to record the traditional recipes of her country, as a heritage to her children. The author is an experienced home cook, being married for many years. She worked in a family restaurant in Cyprus, as an Assistant chef and now is a culinary instructor, in Nafplion, Peloponnese, Greece, where she lives. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. Her creativeness and passion for cooking are depicted in her blog, ldquo;Kopiasterdquo;. For those who do not know Greek, ldquo;kopiasterdquo; is an expression often used in Cyprus and is a polite way of inviting somebody to come inside. It literally means ldquo;make an effort tordquo; but it is also synonymous to ldquo;welcomerdquo;. In Cyprus, we say ldquo;kopiasterdquo; when we want to invite someone in our house, to share our food with others or when we open our house to friends and invite them to come and make themselves at home. So, in her way Ivy is inviting you into her virtual kitchen to share with you her recipes and all her ldquo;littlerdquo; secrets , behind hundreds of home-style recipes that have been part of her family's heritage for many years. After cooking her recipes, you will taste and scent the delectable, mouthwatering aromas of cinnamon, mint and blossom water, the predominant flavours of Cypriot cuisine, which hopefully will evoke wonderful memories. [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads By Ivy Liacopoulou PDF [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads By Ivy Liacopoulou Epub [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads By Ivy Liacopoulou Ebook [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads By Ivy Liacopoulou Rar [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads By Ivy Liacopoulou Zip [yMsEb.ebook] Mint, Cinnamon Blossom Water, Flavours of Cyprus, Kopiaste!: Main Dishes, Sides, Mezedes and Salads By Ivy Liacopoulou Read Online.
Load more

Recommended publications
  • Gluten Free Grains
    Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form.
    [Show full text]
  • Cv Tsitsanoudis
    JUNE 2019 Curriculum Vitae Nikoletta Tsitsanoudis-Mallidis Associate Professor of Linguistics and Greek Language Department of Early Childhood Education University of Ioannina Nikoletta Tsitsanoudis – Mallidis (Ph.D.) is Associate Professor of Linguistics and Greek Language at the Department of Early Childhood Education of the University of Ioannina in Greece. She has taught language, mass media and journalistic discourse in several Greek universities. More than 70 issues and papers of hers have been published in referred journals and conference proceedings in Greece, Europe, and United States. She is the author of 12 scientific and literary books. Recent scientific books of hers are used as textbooks in departments of the Universities of Ioannina, Athens and Thessaly. She is associate editor of international linguistic journal in the U.S.A. and reviewer in several international journals. She has been till now academic coordinator of three major programs of Greek Language teaching in the International Cultural Center “Stavros Niarchos” in Ioannina. She is awarded by the International Union of Writers and Artists, municipalities, humanitarian and cultural associations. Besides, she is the recipient of the 2013 “Untested Ideas Outstanding Research Scholar Award” and “Untested Ideas Outstanding Journal Reviewer Award”. She excelled after evaluation as “2014 Ioannina Fellow” in the Harvard-Olympia Program - Comparative Cultures Seminar, Center for Hellenic Studies of Harvard University. President of Global Academic Affairs of Euro – American Women’s Council (EAWC). She is the Academic Director of the 3 Summer Universities “Greek Language, Civilization and Media”. The last one this year was held under the auspices of His Excellency The President of the Hellenic Republic Prokopios Pavlopoulos.
    [Show full text]
  • Outside Catering Selection of Food
    OUTSIDE CATERING SELECTION OF FOOD COLD FINGER FOOD Cheese canapés Mini 1/4 sandwich with turkey & low fat cheese in Ham canapés white/wholewheat sliced bread Salami canapés Mini 1/4 sandwich with tuna, corn, cucumber, let- Salmon canapés tuce, green pepper, mayonnaise in white/whole- Prosciutto and jam canapés wheat sliced bread Cucumber stuffed with tzatziki or fish roe Mexican tortilla stuffed with cheese mix and hiromeri Mexican tortilla stuffed with marinated salmon MINI PASTRIES COCKTAIL Kefalotiri cheese cubes with cherry tomatoes Mozzarella with cherry tomatoes Mini tart stuffed with spinach and feta cheese With puff pastry Mini tart stuffed with prawns Sausage pie Mini tart stuffed with feta cheese mousse Soufflé cocktail Bruschetta with tomato, basil and mozzarella cheese Cheese pie Bruschetta with tomato, basil and prosciutto Apple pie Bruschetta with olive pate Almond croissant Bruschetta with tomato and basil Greek cheese pie Mini éclair stuffed with four cheeses Mini choux stuffed with guacamole, tomato and With dough prawn Olive pie Mini vol-au-vent with prawn or tuna Pizza Mini vol-au-vent with ham and cheese Spinach pie Aubergine slices topped with mozzarella cheese Flaouna and tomato Halloumi pie Gulab bread filled with ham and cheese Pumpkin pie Gulab bread filled with hiromeri Tahini pie Gulab bread filled with salmon Traditional olive pie Mexican pita wrapped with ham and cream cheese Multi-seed wholewheat bites with chicken Mexican pita wrapped with gammon, cream cheese Philadelphia bites and berries Wholewheat bites
    [Show full text]
  • Flavours of Cyprus a Food Guide for Visitors
    Flavours of Cyprus A food guide for visitors 1 the sunshine island of exotic fragrances and Eastern Mediterranean flavours. Its turbulent past has made Cyprus self-sufficient and in rural areas Cypriot families Welcome Relax and let yourself slip into the Cypriot pace of life. Why not take a seat by the sea still produce everything they need. to Cyprus, and sip your first brandy sour, or an ouzo. Nibble on a nut or even better, pass the time Not so long ago the grain, oil and wine were stored in Pitharia, those enormous onion with a handful of sunflower seeds or passatempo, as the Cypriots call them. shaped terracotta pots that adorn the countryside. The island has always produced Just sniff Cyprus and you could become intoxicated by the tang of fresh lemons a huge variety of food due to its fine climate. In fact everyday foods such as figs, and the delicate citrus blossom, the wholesome smell of freshly baked bread or the beans, chick peas, herbs, olives, dates, almonds and nuts date back to the Bible. fermenting grapes from the wine harvest. The Cypriots enjoy a healthy diet apart from their love of syrup and soaked Cypriots, as you will soon discover, are a naturally hospitable people and generous to pastries. Everything is cooked fresh, daily, and the quality of the produce is the extreme, in a way that is so much part of the Mediterranean. superb, due no doubt to the motto of the Cypriot housewife… Cyprus lies at the crossroads of three continents Europe, Asia and Africa.
    [Show full text]
  • Esa Standard Document
    M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
    [Show full text]
  • Flavours of Cyprus a Food Guide for Visitors
    Flavours of Cyprus A food guide for visitors 1 2 Welcome to Cyprus, the sunshine island of exotic fragrances and Eastern Mediterranean flavours. 3 Welcome to Cyprus, the sunshine island of exotic fragrances and Eastern Welcome Mediterranean flavours. Relax as you slip into the Cypriot pace of life. Why not take a to Cyprus seat by the sea and sip your first brandy sour or ouzo? Nibble on some nuts or even better pass the time with a handful of sunflower seeds or passatempo as Cypriots call them. Just inhale the scents of Cyprus and you may become intoxicated by the tang of fresh lemons and the delicate citrus blossoms, the wholesome smell of freshly baked bread or the fermenting grapes from the wine harvest. As you will soon discover, Cypriots are naturally hospitable and generous to the extreme, in a way that is so typically Mediterranean. Cyprus lies at the crossroads of the three continents of Europe, Asia and Africa. Take a glance at its history and you will see how over the centuries, different empires, invasions, foreign settlers and traders left their mark on the island. They also brought their recipes, many of which have been introduced into Cypriot cooking, particularly those of Greece, Turkey, Armenia, Lebanon, Syria, Italy, France and latterly Britain. These foreign flavours have combined with the food produced on the island to give Cyprus its own traditional cuisine. 4 A turbulent past has made Cyprus practically self-sufficient and in rural areas families still produce most of what they need. Not so long ago grain, oil and wine were stored in pitharia, those enormous onion shaped terracotta pots that adorn the countryside.
    [Show full text]
  • Traditional Dishes of Cyprus
    Ministry of Agriculture, Natural Resources and Environment Department of Agriculture Traditional Dishes of Cyprus Lefkosia, Cyprus 2012 Prepared by: Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment in cooperation with the Press and Information Office Text: Department of Agriculture of the Ministry of Agriculture, Natural Resources and Environment Editing: Demetris Hasikos Press and Information Office Design: Dora Cleanthous-Farside Press and Information Office Photos: Stavros Ioannides Press and Information Office Cover photo: Petra tou Romiou, the legendary birthplate of Aphrodite Christos Avraamides Press and Information Office Preparation of dishes: l Higher Hotel Institute l Press and Information Office P.I.O. 129/2012–8.000 ISBN 978-9963-50-098-7 Published by the Press and Information Office Printed by Konos Ltd Copyright © 2012 FOREWORD This cookery book contains recipes for traditional Cypriot dishes and sweets. It is primarily intended for those who wish to prepare meals they tasted in Cypriot restaurants and especially liked or for those who want to become acquainted with the best of Cypriot cuisine. In selecting the recipes we took two considerations into account. The dishes and sweets have been carefully chosen to contain ingredients that are available in supermarkets in most countries. The very few that might not be available can be found in Cypriot food shops anywhere. They are also relatively easy to make and do not require any particular skills or experience. We tried to include recipes for a wide range of dishes, grouping them into the following sections for convenience: starters, soups, rice - pasta, vegetables, dishes with minced meat, meats, savouries, sweets.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • Sweet Treats Around the World: an Encyclopedia of Food and Culture
    Sweet Treats around the World This page intentionally left blank Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias. 2. Food habits·Encyclopedias. 3. International cooking·Encyclopedias.
    [Show full text]
  • F Ood & B Everage P Ackages 2 0
    F o o d & B e v e r a g e P a c k a g e s 2 0 2 1 - 2 0 2 2 WHATS INCLUDED.. Venue hire fee for the reception. Wooden Bistro Chairs for dinner. Globe String Lights Only one Wedding reception per day Decoration and flower packages available at request. Notes: In order to proceed with the confirmation of your Wedding / Function Date you are required to confirm and agree to the Venue's General Terms and Conditions. By paying the Venue's non-refundable deposit you agree to all the Venue's Terms and Conditions Please note that there is a minimum charge or a total bill of €3,500.00 (includes Hire Venue Fee, Food and Beverages packages) Other chairs are available at an extra charge. Round tables with linens are also available for dinner at an additional charge of €30,00 per table. Upon final reconfirmation of the wedding reception a non-refundable deposit of €600.00 is required. Full settlement of the remaining balance should be made three weeks prior to the wedding day. Music permitted until 23:45hrs, - Bar closes at 23:45 BEVERAGE PACKAGES The spirit of a Liopetro Beverage is one of peace, comfort & refinement. PRE WEDDING & AFTERNOON PACKAGES Welcome Drink A glass of Prosecco or Non alcoholic fruit punch €6.00p.p A glass of Champagne Mumm Cordon Rouge Brut €17.00p.p Achelois Reception (unlimited beverages) €20.00p.p (01:00hrs) Sparkling wine or Prosecco DOC €6.00p.p (+00.30hrs) Bubbly Cocktails: Hugo, Bellini, Bucks Fizz Local beer Local red, rose and white wine Soft drinks, juices, energy drinks, still and sparkling water Non-alcoholic Cocktails: Shirley Temple, Donald Duck Accompanied with dry Snacks, Crudities & Marinated Olives Athena Reception (unlimited beverages) €27.00p.p (01:00hr) Sparkling wine or Prosecco DOC €9.00p.p (+00.30hrs) Bubbly Cocktails: Choose 4 from Sparkling Wine Cocktails list International Spirits, Aperitifs, Liqueurs Local beer Imported beers (Heineken, Strongbow, Koppaberg) Local red, rose and white wine Non-alcoholic Cocktails: Shirley Temple, Mickey Mouse, Donald Duck.
    [Show full text]
  • Private Party Cocktail Menu
    PRIVATE PARTY COCKTAIL MENU COLD CANAPES - Selection of 6 Crostini with prosciutto, dry fig and grape Canape with Camembert cheese and walnut Vol-au-vent with creamy mushrooms Vegetable tart Feta mousse tart Mini Mozzarella cheese with cherry tomato in a shot glass Tuna Wrap with sweet corn and bell pepper Chicken Caesar wrap Hiromeri and cream cheese wrap Smoked salmon, cream cheese and gherkins wrap Brown bread canape with smoked salmon and dill Mini tart with avocado mousse, baby shrimp and sweet chilly sauce HOT CANAPES - Selection of 7 Mini vegetable spring rolls Mini samosas with vegetables or chicken Marinated chicken kebab Pork gyros in mini pitta Pork kebab marinated in beer on skewers Meatballs Zucchini balls with tahini dip on the side Chicken satay Mini coupes with mushroom Mini coupes with meat Breaded shrimps with sweet and sour sauce Halloumi in mini pitta Smoked gammon on bun Roast beef with caramelized onion on bun Chicken fingers Falafel with tahini dip on the side Mozzarella sticks Mexican chicken fajitas (*with extra charge) 12, Pindos Street, 2409 Engomi, P.O. BOX 21112, 1502 Nicosia, Cyprus Tel.: 22 020 000 / 96 716 670 / 97 771 510 Fax: 22 870 145 Email: [email protected] www.catercom.com.cy SWEETS - Selection of 5 Mini Kok Mini Fruit Tarts Pana cotta with strawberries Chocolate mousse served in small pots Mini walnut brownies Lebanese mahalepi served in small pots Anari, phylo, served in small pots Profiteroles with cream & chocolate Lemon mousse served in small pots Daktyla Mini Lemon tart meringue DRINKS - All included Fruit Punch Juices Soft Drinks Still Water Cypriot alchoholic drinks & beers Red Wine White Wine Sparkling Wine Brandy Zivania 12, Pindos Street, 2409 Engomi, P.O.
    [Show full text]
  • F Ood & B Everage P Ackages 2 0
    F o o d & B e v e r a g e P a c k a g e s 2 0 2 1 - 2 0 2 2 WHATS INCLUDED.. Venue hire fee for the reception. Wooden Bistro Chairs for dinner. Globe String Lights Only one Wedding reception per day Decoration and flower packages available at request. Notes: In order to proceed with the confirmation of your Wedding / Function Date you are required to confirm and agree to the Venue's General Terms and Conditions. By paying the Venue's non-refundable deposit you agree to all the Venue's Terms and Conditions Please note that there is a minimum charge or a total bill of €3,500.00 (includes Hire Venue Fee, Food and Beverages packages) Other chairs are available at an extra charge. Round tables with linens are also available for dinner at an additional charge of €30,00 per table. Upon final reconfirmation of the wedding reception a non-refundable deposit of €900.00 is required. Full settlement of the remaining balance should be made six weeks prior to the wedding day. Music permitted until 23:45hrs, - Bar closes at 23:45 BEVERAGE PACKAGES The spirit of a Liopetro Beverage is one of peace, comfort & refinement. PRE WEDDING & AFTERNOON PACKAGES Welcome Drink A glass of Prosecco or Non Alcoholic Fruit Punch €6.00p.p A glass of the following Sparkling Welcome Drinks: €6.00p.p Mimosa, Bucks Fizz, Bellini, Kir or Kir Royal A glass of Brut Champagne €18.00p.p Achelois Reception (unlimited beverages) €20.00p.p (01:00hrs) Sparkling Wine or Prosecco DOC €6.00p.p (+00.30hrs) Bubbly Cocktails: Mimosa, Bucks Fizz, Bellini, Kir, Kir Royal Draft & Bottled
    [Show full text]