This document provides recipes for several dishes including:
1) A duck liver parfait recipe that involves soaking duck livers in milk, blending the livers with butter and alcohol reductions, baking the mixture in a terrine mold, and slicing it to serve with smoked duck breast.
2) A smoked mackerel recipe involving curing fillets in salt and sugar, smoking them over oak chips, and serving with pickled and roasted vegetables, mustard cream, and malted rye bread.
3) Several additional appetizer and dessert recipes.
The document contains recipes for various dishes including mince pies, jacket potato with kiri and bacon, fruity roasted chicken, lamb kebabs, and prawn and chicken noodle salad. It also includes recipes for potato and bean salad, pineapple and ginger smoothie, egg and cheese salad, and lamb, butternut and broccoli florets. The recipes provide instructions for preparing different main dishes, sides, and desserts.
The document discusses concerns about declining bee populations and increasing honey prices. It notes that bee colonies have collapsed by up to 30% in the US and 80% in Spain from a phenomenon called colony collapse disorder (CCD). Scientists are exploring the combination of usual bee ailments like mites and parasites, along with exposure to pesticides, fungicides and insecticides from flowers, as potential causes. The EU has enacted a moratorium on some neonicotinoid pesticides. Experts warn that environmental stressors like pollution, chemicals and lack of nutrition have weakened bees' immunity. While CCD has not been reported in South Africa, honey production has still fallen there from 4,500 tons pre-1980 to around
This document provides recipes for three dishes:
1. Deliciously Ella's spring quinoa and pomegranate salad which includes quinoa, pomegranate seeds, hazelnuts, cucumber, coriander, and a tahini dressing.
2. Roasted butternut squash and pine nut quinoa recipe with roasted butternut squash, quinoa, broccoli, coriander, pine nuts, and cherry tomatoes.
3. Carluccio's macaroni with asparagus, pea and broad bean frittedda, a Sicilian pasta stew with macaroni, asparagus, peas, broad beans, onions, olive oil
Diapolitismiko Gymnasio Evosmou. Greek traditional recipes for the UCEF Comenius Project. The material was compiled and processed by the students of theDiapolitismiko Gymnasio Evosmou who participated in the Comenius project “Understanding and Celebrating European Folklore” under the authority of the following teachers: Aria Katzika, Aspa Karasouli & Passalis Haralampos.
This document contains recipes for several Italian dishes. It includes ingredients and instructions for making:
- Pasta with broccoli
- Mini pizza with zucchini
- Cannelloni stuffed with ricotta and spinach
- Cassoeula stew with various pork cuts and cabbage
- Baked paccheri pasta stuffed with sausage and cheese
The recipes demonstrate common Italian cooking techniques like boiling vegetables, making besciamella sauce, and baking filled pastas.
Moroccan tagine - how to make a moroccan chicken taginenorimqi
This cookbook will help anyone want to cook the moroccan food Especially the original moroccan tagine by showing you step by step with images how moroccan people cook the moroccan chicken tagine
This document provides recipes for breakfast, lunch, dinner and snacks for a ketogenic meal plan. The breakfast section includes recipes for a chorizo, goat cheese and spinach frittata, cauliflower hash brown cakes and coconut porridge. The lunch section offers recipes for egg drop soup, creamy shrimp tacos and a smoked salmon salad. Recipes in the dinner section are for a mushroom bacon cheeseburger, beef coconut curry stew and truffled mashed cauliflower. Desserts include berry nut mousse and molten chocolate cake. Snacks listed are cheddar cheese chips and drinks include a green smoothie.
The document contains recipes for various dishes including mince pies, jacket potato with kiri and bacon, fruity roasted chicken, lamb kebabs, and prawn and chicken noodle salad. It also includes recipes for potato and bean salad, pineapple and ginger smoothie, egg and cheese salad, and lamb, butternut and broccoli florets. The recipes provide instructions for preparing different main dishes, sides, and desserts.
The document discusses concerns about declining bee populations and increasing honey prices. It notes that bee colonies have collapsed by up to 30% in the US and 80% in Spain from a phenomenon called colony collapse disorder (CCD). Scientists are exploring the combination of usual bee ailments like mites and parasites, along with exposure to pesticides, fungicides and insecticides from flowers, as potential causes. The EU has enacted a moratorium on some neonicotinoid pesticides. Experts warn that environmental stressors like pollution, chemicals and lack of nutrition have weakened bees' immunity. While CCD has not been reported in South Africa, honey production has still fallen there from 4,500 tons pre-1980 to around
This document provides recipes for three dishes:
1. Deliciously Ella's spring quinoa and pomegranate salad which includes quinoa, pomegranate seeds, hazelnuts, cucumber, coriander, and a tahini dressing.
2. Roasted butternut squash and pine nut quinoa recipe with roasted butternut squash, quinoa, broccoli, coriander, pine nuts, and cherry tomatoes.
3. Carluccio's macaroni with asparagus, pea and broad bean frittedda, a Sicilian pasta stew with macaroni, asparagus, peas, broad beans, onions, olive oil
Diapolitismiko Gymnasio Evosmou. Greek traditional recipes for the UCEF Comenius Project. The material was compiled and processed by the students of theDiapolitismiko Gymnasio Evosmou who participated in the Comenius project “Understanding and Celebrating European Folklore” under the authority of the following teachers: Aria Katzika, Aspa Karasouli & Passalis Haralampos.
This document contains recipes for several Italian dishes. It includes ingredients and instructions for making:
- Pasta with broccoli
- Mini pizza with zucchini
- Cannelloni stuffed with ricotta and spinach
- Cassoeula stew with various pork cuts and cabbage
- Baked paccheri pasta stuffed with sausage and cheese
The recipes demonstrate common Italian cooking techniques like boiling vegetables, making besciamella sauce, and baking filled pastas.
Moroccan tagine - how to make a moroccan chicken taginenorimqi
This cookbook will help anyone want to cook the moroccan food Especially the original moroccan tagine by showing you step by step with images how moroccan people cook the moroccan chicken tagine
This document provides recipes for breakfast, lunch, dinner and snacks for a ketogenic meal plan. The breakfast section includes recipes for a chorizo, goat cheese and spinach frittata, cauliflower hash brown cakes and coconut porridge. The lunch section offers recipes for egg drop soup, creamy shrimp tacos and a smoked salmon salad. Recipes in the dinner section are for a mushroom bacon cheeseburger, beef coconut curry stew and truffled mashed cauliflower. Desserts include berry nut mousse and molten chocolate cake. Snacks listed are cheddar cheese chips and drinks include a green smoothie.
The document provides recipes for several traditional Slovenian desserts, including instructions for making a poppy seed, cream, walnut, and apple filling, short crust pastry, filo pastry, and assembling the layers into a Prekmurska gibanica cake with a sour cream topping. The gibanica involves layering the different fillings between sheets of short and filo pastry before baking and serving.
This document provides recipes for dishes that can be cooked using a barbecue. It includes recipes for glazed Christmas ham, Asian-spiced Christmas turkey, Singapore chilli crab, strawberry bellini cocktail, and Malaysian prawn salad. The recipes utilize ingredients like ham, turkey, prawns, strawberries, oranges, and various sauces and spices. Cooking instructions are provided for preparing the items on a barbecue or in an oven.
The document is a recipe book containing recipes organized into sections for crackers and dips, snacks with sauces, vegetarian bites, finger foods, appetizers, soups, main courses, and desserts. Recipes include cheese crackers, smoked trout dip, rice rounds with dipping sauce, macadamia-crusted chicken strips with mango salsa, stuffed lamb dishes, and desserts like poached apricots. The book provides detailed instructions and ingredients for each recipe.
The document provides recipes and instructions for several traditional Catalan dishes including bread with tomato, calçots with romesco sauce, fabada beans, cannelloni, cake of 'recapte', rice pudding, and panellets. It also describes students from the 4th B class tasting payasam and comparing it to rice pudding, and 4th level students singing and dancing for the Day of Peace.
Traditional Portuguese Christmas Recipessalomejoao
The document discusses the tradition in Portugal of eating octopus for Christmas, noting that it originated from religious restrictions on meat during certain periods and the availability of preserved foods like cod and octopus during winter; it also notes the tradition continues today and octopus is often purchased from the neighboring region of Galicia.
The document provides recipes for picnic foods including:
1) A watercress and smoked salmon roulade that involves making a flavored milk, baking the roulade, and filling and rolling it with cream cheese and smoked salmon.
2) Scotch quails' eggs wrapped in sausage meat and rolled in sesame seeds that are pan fried.
3) Aubergine, butternut squash, and courgette salad with a saffron-infused yogurt dressing.
4) Herb focaccia bread made with olive oil, rosemary, and sea salt.
The meze accompanying the rakı ritual can be described as delicious hors-d’oeuvres in small portions. Snacks or bite-size delicacies from cuisines from around the world may be prepared to go with rakı. But the most important ‘meze’ for rakı is good conversation; it is as important as the harmony between the rakı and food.
The document provides information about the Rieffel Family Reunion taking place in Strasbourg, France. It discusses the 5-star Sofitel Strasbourg Grand Ile hotel where the reunion will be held, noting its location in the heart of Strasbourg's famous Grande Ile district. It also mentions things for attendees to do in the area like visiting the cathedral, river, and Petite France neighborhood. The document includes various web links and images related to Strasbourg, Alsace region of France, and the Rieffel family name.
Festmahl zur Trump-Amtseinführung: Die RezepteFunkeBerlin
This document provides recipes for a Maine lobster and Gulf shrimp dish that serves 10 people. It includes ingredients and instructions for preparing 5 Maine lobsters, 20 Gulf shrimp, fava beans, butternut squash, potato dumplings, and a saffron lobster sauce. Additional recipes are provided for a peanut crumble, potato dumplings, and saffron lobster sauce. The document also provides detailed instructions for preparing each component and plating the final dish.
The document provides recipes and instructions for dishes that could be served for a Thanksgiving meal, including beverages, soups/salads/sauces, appetizers/sides, main dishes, and desserts. It includes recipes for drinks like Coquito, Candy Cane Cocktail, and Gingerbread Martini. Appetizer recipes include Macaroni and Cheese, Sweet Corn Pudding, and Cranberry Apple Salad. The Main Dish section likely includes a turkey recipe. Dessert recipes are also included but not summarized. Detailed instructions are provided for each recipe.
This document provides recipes from different countries that were shared as part of an Erasmus+ healthy cooking project. It includes recipes for traditional dishes from Slovakia (spinach dumplings, carrot spread, gingerbread), Greece (Greek salad), Italy (stuffed sardines, swordfish in tomato sauce), Spain (rice pudding, omelette, eel dish), Turkey (vegetable pickle), and pizza which students from Slovakia and Italy made together. The goal of the project and cookbook was to promote healthy eating and international cultural exchange between partnership schools.
The document contains recipes for various starters and main courses from a catering and hospitality industry recipe book. It includes recipes for eggs carbonara with chickpeas, potato gnocchi with four cheese sauce, rice a banda, salad caprese, salmorejo, scampi on toast, straw and hay carbonara, tuna tataki, vichyssoise, chicken fricassee, cod vizcaina style, hake basque style, honey lamb, pork loin with Pedro Ximenez sauce, pork loin with prune sauce, sea bass in cider sauce, and wild boar stew. Each recipe lists ingredients and measurements and provides instructions for preparation.
Gastronomy is important for preserving heritage, culture and tradition. Maintaining ancient food traditions marks a people's identity and makes them unique. Traditional dishes and recipes are passed down over generations, keeping cultures alive through shared meals and customs in cooking.
The document provides a recipe pack with 15 healthy recipes divided into categories like breakfast, lunch, dinner, treats and smoothies. It includes recipes for roasted broccoli toast, chocolate overnight oats, sweet potato and avocado breakfast bowl, fireman's breakfast casserole, roasted red pepper hummus and more. The document also provides a weekly meal planner and shopping list to help plan meals for the week using the recipes.
This document contains recipes from students in Rhodes, Greece. It includes dishes like Giouler's fresh fish, Matina's Greek salad, Flora's string beans with pumpkin, Anastasia's moussaka, and others. Each recipe provides ingredients and instructions for traditional Greek and international dishes.
The document provides recipes for several traditional Slovenian desserts, including instructions for making a poppy seed, cream, walnut, and apple filling, short crust pastry, filo pastry, and assembling the layers into a Prekmurska gibanica cake with a sour cream topping. The gibanica involves layering the different fillings between sheets of short and filo pastry before baking and serving.
This document provides recipes for dishes that can be cooked using a barbecue. It includes recipes for glazed Christmas ham, Asian-spiced Christmas turkey, Singapore chilli crab, strawberry bellini cocktail, and Malaysian prawn salad. The recipes utilize ingredients like ham, turkey, prawns, strawberries, oranges, and various sauces and spices. Cooking instructions are provided for preparing the items on a barbecue or in an oven.
The document is a recipe book containing recipes organized into sections for crackers and dips, snacks with sauces, vegetarian bites, finger foods, appetizers, soups, main courses, and desserts. Recipes include cheese crackers, smoked trout dip, rice rounds with dipping sauce, macadamia-crusted chicken strips with mango salsa, stuffed lamb dishes, and desserts like poached apricots. The book provides detailed instructions and ingredients for each recipe.
The document provides recipes and instructions for several traditional Catalan dishes including bread with tomato, calçots with romesco sauce, fabada beans, cannelloni, cake of 'recapte', rice pudding, and panellets. It also describes students from the 4th B class tasting payasam and comparing it to rice pudding, and 4th level students singing and dancing for the Day of Peace.
Traditional Portuguese Christmas Recipessalomejoao
The document discusses the tradition in Portugal of eating octopus for Christmas, noting that it originated from religious restrictions on meat during certain periods and the availability of preserved foods like cod and octopus during winter; it also notes the tradition continues today and octopus is often purchased from the neighboring region of Galicia.
The document provides recipes for picnic foods including:
1) A watercress and smoked salmon roulade that involves making a flavored milk, baking the roulade, and filling and rolling it with cream cheese and smoked salmon.
2) Scotch quails' eggs wrapped in sausage meat and rolled in sesame seeds that are pan fried.
3) Aubergine, butternut squash, and courgette salad with a saffron-infused yogurt dressing.
4) Herb focaccia bread made with olive oil, rosemary, and sea salt.
The meze accompanying the rakı ritual can be described as delicious hors-d’oeuvres in small portions. Snacks or bite-size delicacies from cuisines from around the world may be prepared to go with rakı. But the most important ‘meze’ for rakı is good conversation; it is as important as the harmony between the rakı and food.
The document provides information about the Rieffel Family Reunion taking place in Strasbourg, France. It discusses the 5-star Sofitel Strasbourg Grand Ile hotel where the reunion will be held, noting its location in the heart of Strasbourg's famous Grande Ile district. It also mentions things for attendees to do in the area like visiting the cathedral, river, and Petite France neighborhood. The document includes various web links and images related to Strasbourg, Alsace region of France, and the Rieffel family name.
Festmahl zur Trump-Amtseinführung: Die RezepteFunkeBerlin
This document provides recipes for a Maine lobster and Gulf shrimp dish that serves 10 people. It includes ingredients and instructions for preparing 5 Maine lobsters, 20 Gulf shrimp, fava beans, butternut squash, potato dumplings, and a saffron lobster sauce. Additional recipes are provided for a peanut crumble, potato dumplings, and saffron lobster sauce. The document also provides detailed instructions for preparing each component and plating the final dish.
The document provides recipes and instructions for dishes that could be served for a Thanksgiving meal, including beverages, soups/salads/sauces, appetizers/sides, main dishes, and desserts. It includes recipes for drinks like Coquito, Candy Cane Cocktail, and Gingerbread Martini. Appetizer recipes include Macaroni and Cheese, Sweet Corn Pudding, and Cranberry Apple Salad. The Main Dish section likely includes a turkey recipe. Dessert recipes are also included but not summarized. Detailed instructions are provided for each recipe.
This document provides recipes from different countries that were shared as part of an Erasmus+ healthy cooking project. It includes recipes for traditional dishes from Slovakia (spinach dumplings, carrot spread, gingerbread), Greece (Greek salad), Italy (stuffed sardines, swordfish in tomato sauce), Spain (rice pudding, omelette, eel dish), Turkey (vegetable pickle), and pizza which students from Slovakia and Italy made together. The goal of the project and cookbook was to promote healthy eating and international cultural exchange between partnership schools.
The document contains recipes for various starters and main courses from a catering and hospitality industry recipe book. It includes recipes for eggs carbonara with chickpeas, potato gnocchi with four cheese sauce, rice a banda, salad caprese, salmorejo, scampi on toast, straw and hay carbonara, tuna tataki, vichyssoise, chicken fricassee, cod vizcaina style, hake basque style, honey lamb, pork loin with Pedro Ximenez sauce, pork loin with prune sauce, sea bass in cider sauce, and wild boar stew. Each recipe lists ingredients and measurements and provides instructions for preparation.
Gastronomy is important for preserving heritage, culture and tradition. Maintaining ancient food traditions marks a people's identity and makes them unique. Traditional dishes and recipes are passed down over generations, keeping cultures alive through shared meals and customs in cooking.
The document provides a recipe pack with 15 healthy recipes divided into categories like breakfast, lunch, dinner, treats and smoothies. It includes recipes for roasted broccoli toast, chocolate overnight oats, sweet potato and avocado breakfast bowl, fireman's breakfast casserole, roasted red pepper hummus and more. The document also provides a weekly meal planner and shopping list to help plan meals for the week using the recipes.
This document contains recipes from students in Rhodes, Greece. It includes dishes like Giouler's fresh fish, Matina's Greek salad, Flora's string beans with pumpkin, Anastasia's moussaka, and others. Each recipe provides ingredients and instructions for traditional Greek and international dishes.
This document discusses homeostasis and the key physiological processes that contribute to homeostasis: osmoregulation, excretion, and thermoregulation. It presents these three processes as working together in an interconnected system to maintain homeostasis. Osmoregulation involves regulating water and solute concentrations, excretion eliminates nitrogenous wastes, and thermoregulation controls body temperature. The integrated functions of osmoregulation, excretion, and thermoregulation work to establish and preserve homeostasis in the body.
This document provides an overview of tree biology, focusing on the structures and functions of roots, stems, leaves, and the transport systems within trees. It defines key terminology and covers topics like photosynthesis, transpiration, tree growth, and defense mechanisms like compartmentalization. The document is intended to teach the basic anatomy and physiology of trees to tree stewards.
The document discusses patient counseling, which involves providing information, advice, and assistance to help patients appropriately use their medications. The objectives of patient counseling are to improve patient understanding of their illness and medications, enhance medication adherence, and improve health outcomes. Effective counseling requires strong communication skills, both verbal and non-verbal. Barriers to counseling can include environmental factors, semantics, negative attitudes, and time constraints. The pharmacist's role is to counsel patients on medication names, uses, dosages, side effects and more to optimize treatment.
The document provides recipes for various dishes and cocktails intended to lift one's mood when feeling down. It includes recipes like "I Hate My Job but I'm Going to Really Enjoy This" chicken casserole, "I Don't Care How Much I Weigh it's Too Good to Pass Up" chocolate soufflé, and "Things Are Bound to Get Better" lemon Bundt cake. The document recommends cooking as a way to improve one's spirits and encourages the reader to indulge in the comforts that cooking can provide.
Central Texas Medical Center (CTMC) is celebrating Heart Month in February, and teaching people healthy eating habits is essential for good heart health. That’s why the CTMC Dietary and Nutrition Team gathered these delicious heart-healthy recipes to share.
This document provides recipes for various meals and snacks for Week 19, including breakfast, lunch, dinner and dessert options. It includes recipes for avocado deviled eggs, basil parmesan bacon and egg cups, sausage and butternut squash frittata, "apple cider" donuts, fluffy keto pancakes, bacon and olive quiche, smoked shrimp, grilled salmon with avocado salsa, mahi mahi burgers and more. Nutritional information including calories, fat, protein and carbohydrates is provided for each recipe.
The document provides recipes for several traditional Spanish Christmas dishes:
1) Golden salt fish - A whole fish is covered in salt and baked for 3/4 hours before serving.
2) Truffled turkey - Ground meats and truffles are stuffed under the turkey skin before baking in wine and broth for 3-4 hours.
3) Ham and béchamel croquettes - Ham, butter, flour and milk are used to make a béchamel sauce which is formed into croquettes and fried.
4) Duck a l'orange - Duck is cooked with onion, garlic, olive oil, orange juice and herbs before baking and serving with orange slices.
5) Shrimp
The document is a recipe book containing appetizers and snacks with accompanying sauces and dips. It includes recipes for crackers and dips like cheese crackers and smoked trout dip. It also has recipes for snacks served with sauces, such as macadamia-crusted chicken strips with mango salsa and salmon satay with ginger lime mayonnaise. The book provides recipes for a variety of finger foods and appetizers to serve to guests.
This document provides recipes for a healthy holiday cookbook. It includes an introduction explaining that the goal is to share favorite recipes to help people celebrate the holidays while maintaining wellness. It then provides a table of contents listing the sections and some featured recipes for hors d'oeuvres, sides, entrees and desserts. The document proceeds to provide several multi-step recipes including instructions for items like baked pears with sauce, pesto stuffed mushrooms, roasted pear and arugula salad, butternut squash mac and cheese, and vegan mushroom ceviche.
This document contains recipes for traditional Greek dishes that could be part of a Comenius project between Nursery Rizario School in Trikala, Greece (2012-2014). It includes recipes for Moussaka, Gemista (stuffed peppers and tomatoes), Souvlaki, Tzatziki sauce, Greek salad, as well as Christmas and Easter recipes like Kourabiedes cookies, Melomakarona cookies, stuffed turkey, Easter midnight soup, and Easter bread. The recipes provide lists of ingredients and step-by-step instructions for preparing each dish.
The document contains recipes for several dishes including hot cakes, flan Napolitano, chilaquiles, cold soup, Milanese chicken, spaghetti verde, chocoflan, tuna croquettes, Russian salad, avocado salad. The recipes provide lists of ingredients and instructions for preparing each dish.
This document contains recipes for several healthy snacks and meals including:
1) Raw energy balls made from buckwheat, dates, coconut, and other ingredients that are formed into balls and stored in the fridge.
2) A kale salad with apples, dates, almonds, and pecorino cheese dressed with lemon juice and olive oil.
3) A salmon, rice, and broccoli dinner with the salmon and onions broiled with a brown sugar soy sauce glaze and served over rice and broccoli.
4) A roasted butternut squash and mushroom tortellini dish with Parmesan cheese.
5) A simple watermelon sorbet made by blending watermelon and sugar and
This document provides a week's worth of recipe ideas organized by meal (breakfast, lunch, snacks, dinner, desserts). It includes over 30 recipe titles and ingredients for items like breakfast cereal in a jar, crispy bratwurst with glazed brussels sprouts, salmon casserole, pumpkin pecan cookies, kale and egg cups, and chocolate oatmeal. The recipes offer a variety of primal/paleo, whole30 compliant meals and snacks for a full week of meals and desserts.
The document provides a recipe for Tonkatsu (breaded pork cutlets) that includes the following main steps:
1) Score and season pork chops, then dredge in flour, egg, and breadcrumbs and refrigerate.
2) Deep fry the breaded pork until cooked through and golden brown.
3) Serve the pork cut into strips with shredded cabbage and tonkatsu or barbecue sauce for dipping.
This recipe provides instructions for making mini ice cream cookie cups. Sugar cookies are baked in muffin cups to form cups, then filled with a raspberry jam, vanilla ice cream, and topped with a fresh raspberry. The baked cookie cups are dipped in melted chocolate and chopped walnuts to coat the rims before filling and serving.
Students from Cirincione Primary School, Bagheria, are pleased to share with their comenius friends the new healthy cookbook, full of tasty recipes! Try them!!!
This document provides a recipe for Plank-Grilled Sweet Soy Salmon. The summary is:
The recipe calls for marinating wild salmon fillets in a mixture of soy sauce, sake, mirin, sugar, scallions and ginger. The salmon is then placed skin-side down on a soaked grilling plank and cooked over indirect heat until just cooked through. The plank is used to serve the salmon. The recipe notes that using a plank keeps the fish from sticking to the grill and imparts a subtle smoky flavor.
This document provides recipes for several Spanish and Italian dishes:
1) Zabaglione with fresh raspberries is a thick cream dessert from Italy made with wine and matcha.
2) Vanilla ice cream is made with milk, cream, eggs, sugar and vanilla seeds.
3) Ali Oli is a garlic mayonnaise sauce from Spain and Lebanon made with egg, garlic, oil and vinegar.
4) Vitello Tonnato combines veal and tuna in a sauce made from hard boiled eggs, anchovies, capers and olive oil.
This document provides recipes for traditional and healthy dishes, organized into sections for main dishes, soups, and cocktails/juices. Some of the main dish recipes included are pasta with tomato sauce, lasagna, thinly sliced eggplant, risotto with cuttlefish, and breaded anchovies. The soups section lists various vegetable and meat soups. The document aims to offer nutritious and balanced recipes using whole foods.
Consider incorporating delicious recipes like toffee caramel apple dip, bacon-wrapped apricots, caramel apple cheesecakes, and sweet potato crostini into your holiday party. Bon appetit!
The document provides recipes for holiday appetizers, main dishes, sides, and desserts. The appetizer recipes include a toffee caramel apple dip, bacon-wrapped apricots with cranberry sauce, and candied smoked paprika cherry tomatoes on crostini. The main dish is a cranberry orange Christmas ham. Side dishes include four cheese macaroni, sweet potato crostini, and a wild rice, cranberry and pecan stuffed winter squash. Dessert recipes are a caramel apple cheesecake and pumpkin chocolate chip cookies. The recipes utilize seasonal ingredients like cranberries, apples, pumpkin, squash and include both meat and vegetarian options.
The document provides a recipe for milk tea. It lists the ingredients as 2 orange pekoe tea bags, 1 cup boiling water, 5 ice cubes, 4 teaspoons sweetened condensed milk, and 3 teaspoons honey. The directions instruct you to steep the tea bags in the boiling water for 3-5 minutes, discard the bags, cool the tea, then combine the tea with the ice cubes, sweetened condensed milk and honey in a glass. Mix well and enjoy the flavorful milk tea.
Deutsche EuroShop | Collectiom of Recipes for the Annual Report 2023
new palet
1. Duck liver parfait with
smoked duck breast - Josh
Eggl0eton - See
» ingredients
» 1kg of duck liver 475ml of milk 100ml of water 1
garlic clove
» 2 shallots 2 bay leaves 6 sprigs of thyme 1 sprig
fresh rosemary 150ml of port 150ml of brandy 150ml of
Madeira
» 300g of butter 2 smoked duck breasts salt
white pepper
» olive oil
» Fine sieve
» Bain marie
» Thermometer
» Liquidiser
» 2 pint terrine mould
» Two days before serving, soak the duck livers in the milk and water with a good pinch of salt - this will help
to reduce any bitterness
» The day before serving, start making the terrine. Slice the shallots, crush the garlic and place both in a
wide pan with the fresh rosemary, sprigs of thyme, bay leaves, brandy, port and Madeira. Heat gently,
reducing down until you have approximately 100ml remaining and then pass through a fine sieve
» Slowly melt the butter in a small pan
» Drain the duck livers, rinse off then dry off and excess liquid. Using a high-powered liquidiser, place half of
the livers, half of the reduction and half of the butter in the liquidiser
» Blend the mix until very smooth, then pass through a fine sieve. Repeat again with the remaining duck
livers, reduction and butter
» Season well with salt and white pepper and taste a small amount of the mix to ensure that it is seasoned
correctly - note that it should be slightly over-seasoned as it will be served at room temperature
» Preheat the oven to 110°C/Gas mark ¼
» Line a 2 pint terrine mould with cling film that has been lightly oiled on both sides. Pour the mix in - it
should come just to the top
» Bake the terrine in a bain marie in the oven for 50 minutes. To check it is done, insert a temperature
probe - the parfait should be 63°C in the centre
» Once cooked, remove from the oven, allow to chill and then refrigerate overnight
» To serve, unmould the duck liver parfait, slice off the ends and discard. Slice off a 1cm thick slice and place
on a small slate or starter plate
» Slice the smoked duck breast on an angle and lay over the duck liver parfait. Serve with warm toast and
chutney
» - See more at: http
2. smoked Mackerel with
Pickled and Roasted Celeriac,
Beets, Mustard Cream, &
Malted Rye
» Smoked mackerel:
» 60g salt
» 40g granulated sugar
» 1/4 bunch dill, chopped
» 1 lg. (350 to 450g) mackerel, filleted
» olive oil
» oak chips
» Mix salt, sugar, and dill together; place cure in the bottom of
nonreactive tray or container; place mackerel fillets on salt,
flesh-side down; cover with a lid or plastic wrap; reserve in
refrigerator 24 hours; remove fillets; rinse in cold water 1 hour.
» Pat the mackerel dry with paper towels or a clean towel;
submerge in olive oil; reserve in refrigerator 24 hours.
» To smoke the mackerel, assemble 2 wire racks, a pan of oak
chips, a tray of ice, and a smoke box; lay the fillets skin-side
down on 1 wire rack; heat oak chips in a pan until smoking hot;
then set alight; allow chips to flame a minute; extinguish flame
by covering with a lid; quickly place the pan of smoking chips in
the bottom of the smoke box, followed by a second wire rack,
then the tray of ice, then the wire rack of mackerel; cover
immediately, closing tightly so no smoke escapes (aluminum foil
where the 2 boxes join together is very effective at sealing the
smoke box shut); smoke mackerel 45 minutes; remove mackerel;
place in fresh olive oil a further 24 hours.
3. » Rye starter:
» 120g rye flour
» 480ml boiling water
» Blitz rye flour and boiling water together to form a smooth paste;
cover; reserve at least 1 hour before using.
» Rye bread:
» 190ml water
» 40g roasted barley malt
» 600g rye flour
» 200g wholemeal flour
» 25g yeast
» 25g salt
» Mix 400g reserved rye starter and water together.
» Mix malt, rye and wholemeal flours together; rub yeast into flours;
add salt; combine with starter/water mixture; mix until smooth.
» Heat oven to 180°C. Line 2 loaf pans with parchment; oil sides.
» Divide dough into 2; place neatly in pans; smooth surface with wet
hands to even out; proof until nearly doubled; place in oven; cook 45
minutes or until inserted cake tester removes clean; cool; reserve.
» Mustard cream sauce:
» 50g whole grain mustard
» 150ml double cream
» 10ml lemon juice
» 20g caster sugar
» 10g Dijon mustard
» 2g salt Whisk ingredients together in a bowl until sauce coats the back
of a spoon; reserve.
» Beetroot puree:
» beets
» salt
» white wine vinegar
» ultra tex
» Heat oven to 180°C.
» Wrap beets in foil; bake until soft; remove from oven; peel; puree
beets until smooth.
» Weigh puree; add 2% salt, 7% white wine vinegar, and 2% ultra tex;
puree again; pass through a chinois; pour puree into vacuum-sealable
bag; remove air; seal; reserve in refrigerator.
» Roasted celeriac:
» celeriac, cut into 3 slices
» Preheat oven to 180°C.
» Wrap celeriac in foil; bake until just soft, but not
soggy; remove from oven; cool; cut into 3cm by
2cm rectangles; reserve in refrigerator.
» Pickled celeriac:
» 150g caster sugar
» 400ml white wine vinegar
» 100ml water
» celeriac, thinly sliced on mandoline
» Bring sugar, vinegar, and water to a boil in small
saucepan; remove from heat; set aside to cool; add
liquid and celeriac to vacuum-sealable plastic bag;
seal; reserve.
» Assembly:
» clarified butter
» Remove mackerel from oil; cut into desired
portions.
» Remove pickled celeriac from liquid; pat dry;
julienne.
» Just before service, tear bread into £1 coin sized
pieces; fry in clarified butter until crispy on the
outside and chewy in the center.
» Streak mustard sauce across plate; place roasted
celeriac on plate; top with mackerel and julienned
celeriac; dot beet puree on plate; scatter rye bread
around.
29. Sauté of Scottish Langoustine
Tails with Parmesan Gnocchi
and an Emulsion of Potato
and Truffle
30. Joel Robuchon au Dome,
Macau - Shaved foie gras
with warm potato salad by
myfoodtrail, via Flickr
» asparagus salad with cream
and vinegar Curtis collie
38. Romesco with Bellota
ham, vegetables and salad
» Romesco
» 10 tomatoes, scored with two incisions
» 4 bulbs of garlic
» 50g of roasted hazelnuts, peeled
» 50g of whole almonds, peeled
» 1 slice of white bread, crust removed
» 3 tbsp of sherry vinegar
» 100ml of olive oil
» 1 dash of truffle oil
» salt
» pepper
» To plate
» 200g of mixed salad leaves
» 16 slices of jamon Iberico de Belotta
» 3 large carrots, cut into ribbons
» 1 white radish, cut into ribbons
» 1 black radish, cut into ribbons
» 1 green radish, cut into ribbons
» olive oil
» salt
» pepper
» - See more at:
http://www.greatbritishchefs.com/recipes/romesco-
recipe-ham-vegetables-salad#sthash.DJOhu13a.dpuf
39. » Method
» Launch Cooking Mode What's this?
» 1.
» Preheat the oven to 190°C/gas mark 5. Place the tomatoes and bulbs of garlic on
a lightly oiled baking tray and roast until the tomatoes are well coloured and the
garlic bulbs are very soft (this should take approximately 30-35 minutes)
» 2.
» Allow the tomatoes and garlic to cool slightly before gently squeezing out the
seeds from each tomato. Squeeze the garlic cloves out of their skins. Place the
remaining pulp and skin from the tomatoes and the garlic cloves in a course sieve
and rub through with the back of a ladle
» 3.
» In a hot pan, toast the almonds until golden brown, stirring them continuously as
they toast
» 4.
» In a blender, pulse the bread with the toasted almonds and roasted hazelnuts
until fairly fine in texture. Add to the reserved tomato and garlic and mix well.
Finish the romesco by adding the sherry vinegar, truffle oil, olive oil. Season well
» 5.
» Dress all of the vegetables with a little olive oil and season lightly. Spread a little
of the romesco across each plate. Place the vegetable ribbons on top of the
sauce and finish each plate with 4 slices of ham and a handful of salad leaves
» - See more at: http://www.greatbritishchefs.com/recipes/romesco-recipe-ham-
vegetables-salad#sthash.DJOhu13a.dpuf