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healthyBearMenuBoard1a 100%

Boxes Rice Paper Rolls Frozen Yoghurt Breakfast served until 12pm All boxes are gluten free all with crunchy veg and glass noodles Pick your Yoghurt :

https://www.pdf-archive.com/2015/11/13/healthybearmenuboard1a/

13/11/2015 www.pdf-archive.com

MENU TRAPEZI 2016 CA TELIKO.compressed 96%

onions on the side, yoghurt or tzatziki + pita 2 σουβλάκια από καθαρό χοιρινό κρέας, τηγανιτές πατάτες ή χωριάτικες τηγανιτές, τομάτα, κρεμμύδι, γιαούρτι ή τζατζίκι + πίτα 2 pork sticks, french fries or country fries, tomato &

https://www.pdf-archive.com/2016/05/04/menu-trapezi-2016-ca-teliko-compressed/

04/05/2016 www.pdf-archive.com

SMOOTHIES 90%

fruit straight into the blender with some Call me a cheap skate if you want but yoghurt or juice and blitz for an icy when I see cheap fruit or veg in the smooth drink.

https://www.pdf-archive.com/2016/10/15/smoothies-pdf/

15/10/2016 www.pdf-archive.com

KICKSTART 84%

fruit and yoghurt (only plain, fat free – white one) Snack:

https://www.pdf-archive.com/2016/10/15/kickstart-pdf/

15/10/2016 www.pdf-archive.com

MENU PACK 2016 79%

CanapÉs Lime and coriander marinated prawns Spiced crab cakes, wasabi mayonnaise Tea smoked salmon, pickled cucumber Cured salmon, lemon Turkish delight Lincolnshire sausages, port and grain mustard glaze Black pudding fritters, homemade brown sauce Chicken liver parfait, Cumberland jelly Smoked ham and leek terrine Parmesan polenta bites, spiced avocado Lincolnshire poacher cheese spheres Ginger and chilli spiked melon Sour dough bruscetta, tomato chutney Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com STARTERS Spiced carrot soup, coriander creme fraiche Marinated goat’s cheese, baby leaf, pickled beetroot and toasted pine nut salad Salt baked celeriac and root vegetable salad with pumpkin seeds Wild mushroom and Lincolnshire Poacher pate, crusty bread Skye crab cake, pickled cucumber, runny yoghurt Cured Wester Ross salmon, radish, lemon zest, watercress Salad of lap sang tea smoked trout, confit potato and wild rocket Smoked haddock cake, wilted leeks, grain mustard Parcel of Goosnargh duck, orange reduction, chervil salad Smoked ham terrine, black pudding ‘scotch egg’, pea flavours Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com PICNIC SHARING STARTER All served with a selection of artisan breads The Classics Waldorf salad Poached salmon, pickled cucumber Smoked ham terrine, homemade Piccalilli A Little Different Parmesan polenta French fries, coriander yoghurt Hot smoked salmon, lemon and watercress salad Parcel of Goosnargh duck, orange reduction Unit 10 Deacon Business Park, Deacon Road, Lincoln, LN2 4JB info@blackpeppermint.com · 07583 858827 · www.blackpeppermint.com

https://www.pdf-archive.com/2015/09/19/menu-pack-2016/

19/09/2015 www.pdf-archive.com

kerstmenu 2016 studenten DEF 79%

3-gangen Studentenmenu € 16 Voorgerechten Kasteeltuin Gefrituurde brie, geserveerd met bosvruchtencoulis, komkommer, tomaat en rucola Ossenwagen (+€1,50) Rundercarpaccio geserveerd met oude kaas, pittenmix, pesto, knoflookcroutons en sla Salade van de veldheer Salade met gerijpte geitenkaas, stoofpeer, tomaat, komkommer en een notenmix, geserveerd met een kletzenbrood crostini Vicking salade Paddenstoelen salade met gebakken paddenstoelen, rode en gele bieten en een kruiden vinaigrette Van het spit Wildragout-kroketjes geserveerd op een bedje van sla, geserveerd met truffelmayonaise Baron van Maas en Waal Zalmtartaar met kappertjes, augurk en een sjalot, wat sla en een yoghurt-dille dressing Schildknaapjes (+€1,50) Vissalade met gerookte zalm, surimi krabflakes, gerookte forel en gefrituurde inktvisringen en een mierikswortel dressing Valkhof salade Kipsalade met wasabi-mayonaise, gefrituurde uitjes, Japanse gember en een soja dressing Soepen Slot van Duckenburgh Tomaten-basilicumsoep geserveerd met oerbrood Gravinnen soep Franse uiensoep geserveerd met oerbrood Kerstbouillon Grootmoeders huisgemaakte en rijk-gevulde runderbouillon Hoofdgerechten Koningsmaal (+€2,50) Zuid- Amerikaanse biefstuk van de grill, geserveerd met huisgemaakte rodewijnsaus Roversvlees (+€2,50) Mixed grill van gemarineerde biefstuk, varkenshaas en kipfilet met een peperroomsaus Vis uit de knallende ketel Zalmfilet uit de oven, geserveerd met een saus van mierikswortel en grove mosterd Heksenketel Geroosterde aubergine gevuld met gekruide aardappelblokjes, rode curry en paprika en een yoghurt koriander sausje Hoenderhok Medaillons van langzaam gegaarde kip, gevuld met mozzarella en pesto, omwikkeld met livar spek en geserveerd met een saus van gepofte knoflook Mallard (+€2,50) Eendenborstfilet getrancheerd, met een saus van gekarameliseerde appel Vis op uw dis Pangasius filet uit de oven omwikkeld met een knapperige kruidenkorst, geserveerd met paprikasaus Jonkheer van Nimwegen Spies van gemarineerde varkenshaas met paddenstoelen-saus Alle hoofdgerechten worden geserveerd met:

https://www.pdf-archive.com/2016/12/23/kerstmenu-2016-studenten-def/

23/12/2016 www.pdf-archive.com

n55g adult brochure 77%

• Crisps Crisps and and other other fatty fatty and/or and/or salty salty snacks snacks • • Commercial Commercial burgers, burgers, hot hot chips, chips, • and fried fried foods foods and • Meat Meat pies pies and and other other pastries pastries • • Ice-cream, Ice-cream, confectionery confectionery and and chocolate chocolate • • Processed Processed meats meats and and sausages sausages • • Sweet Sweet biscuits, biscuits, cakes cakes and and desserts desserts • • • Fruit Fruit • • Grain (cereal) foods, mostly wholegrain and/or high Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals, rice, cereal fibre varieties, such as breads, cereals, rice, pasta, pasta, noodles, noodles, polenta, polenta,couscous, couscous,oats, oats,quinoa quinoa and barley and barley • • Lean meats and poultry, fish, eggs, tofu, nuts and Lean meats and poultry, fish, eggs, tofu, nuts and seeds, seeds, and and legumes/beans legumes/beans • • Milk, Milk, yoghurt, yoghurt, cheese cheese and/or and/ortheir theiralternatives, alternatives, mostly mostly reduced reduced fat fat And drink plenty of water.

https://www.pdf-archive.com/2017/11/06/n55g-adult-brochure/

06/11/2017 www.pdf-archive.com

A5 Booklet 75%

12.00 Ultimate Breakfast Smoothie banana, fig, cinnamon, almond milk, coconut yoghurt, little bird fig and ginger grawnola (contains walnuts) shakes Feel like getting a little more decadent with your drink?

https://www.pdf-archive.com/2013/09/11/a5-booklet/

11/09/2013 www.pdf-archive.com

Coumarin FOCH 7023 72%

milk products, yoghurt) were diluted with pure methanol to gain a methanol–water mixture in the range of the optimized setting of 80% and a portion of only 10 g was used.

https://www.pdf-archive.com/2014/11/14/coumarin-foch-7023/

14/11/2014 www.pdf-archive.com

Christmas Event packages 71%

CHRISTMAS LUNCH ENTRÉE • • • • • Basil cured Kingfish with tomato and watercress Chilli and salt prawn with Asian herb salad, palm sugar lime dressing Wagyu bresaola salad with pickled mushrooms and grilled witlof Salad of tomato, wood side goats curd and zucchini flower fritters Braised chicken thigh risotto, Serrano ham and parmesan MAIN • Twice cooked pork belly with celeriac purée and savoy cabbage • Roasted lamb rump with crushed Kipfler potatoes, tomato fondue and garlic jus • Seared Atlantic salmon with prawn colcannon and red wine jus • Roast turkey with cranberry sauce, walnut and apricot stuffing • Sautéed potato gnocchi with eggplant ragout, oregano and Manchego shavings DESSERT • Steamed Christmas plum pudding with cherry compote, eggnog sauce • Baked citrus tart with lemon sherbet and candied zest • Chocolate gingerbread brownie, burnt honey ice cream and caramelised pears • Vanilla panna cotta, iced yoghurt macaron with a strawberry Champagne consommé • Toasted pavlova, vanilla cream and tropical fruit compote Two course:

https://www.pdf-archive.com/2013/10/03/christmas-event-packages/

03/10/2013 www.pdf-archive.com

From local to global - how to expand your business overseas 71%

Do your homework We fell in love with frozen yoghurt following a trip to Los Angeles in 2009 and decided to be the next UK Ben &

https://www.pdf-archive.com/2015/10/16/from-local-to-global-how-to-expand-your-business-overseas/

16/10/2015 www.pdf-archive.com

THE NAWAAB 70%

.3.95 Indian Cheese Tandoori Dishes All Tandoori dishes are marinated in yoghurt with garlic, ginger and various other herbs.

https://www.pdf-archive.com/2013/11/13/the-nawaab/

13/11/2013 www.pdf-archive.com

FranciszekCudek 68%

(1) James ate yoghurt for breakfast.

https://www.pdf-archive.com/2017/06/04/franciszekcudek/

04/06/2017 www.pdf-archive.com

0 Afternoon & Supper Menu A4 63%

yoghurt sauce with almonds &

https://www.pdf-archive.com/2012/06/18/0-afternoon-supper-menu-a4/

18/06/2012 www.pdf-archive.com

FITFORLIFE FOODCOMBINING 63%

Seeds *Fish Soybeans *Meat Tofu *Milk *Yoghurt FATS OILS Avocado Butter Cream Olives Margarine Sour Cream Avocado Corn Nut/Soy Olive Sunflower Sesame GOOD PROTEINS (CONCENTRATED FOODS) POOR INDIGESTION - WEIGHT GAIN - FATIGUE STARCHES (CONCENTRATED FOODS) Beans Bread Crackers Cereals Grains Lentils Pasta Potatoes Pumpkin Split Peas Winter Squash GOOD OD GO EAT PROTEINS AS A MAIN COURSE WITH VEGETABLES NON-STARCHY VEGETABLES (HIGH WATER CONTENT FOODS) Asparagus Collards Beet Greens Cucumber Broccoli Dandelion Brussels Sprouts Eggplant Cabbage Endive Celery Escarole Chard Green Beans Chicory Kale Kohirabi Lettuce Okra Parsley Parsnip Rutabaga Spinach Sprouts Summer Squash Sweet Pepper Tomatoes Turnips Water Cres Zucchini Crookneck MILDLY STARCHY VEGETABLES Artichokes Beets Carrots Cauliflower Celery Root Corn Mushrooms Peas GO OD EAT STARCHES AS A MAIN COURSE WITH VEGETABLES IRRITANTS - USE SPARINGLY *Listed for clarification, should be minimized Garlic Leeks Onions Radishes Scallions Shallots EAT FRUIT BY ITSELF ON AN EMPTY STOMACH LET 20 -30 MINUTES PASS AFTER EATING FRUIT BEFORE EATING OTHER FOODS Adapted from the book ‘Fit For Life’ by Harvey and Marylin Diamond Eden Publishing 1985 FACEBOOK.COM/EDUCATIONNOTMEDICATION

https://www.pdf-archive.com/2013/02/01/fitforlife-foodcombining/

01/02/2013 www.pdf-archive.com

lamb quality recipes spicy lamb1224 63%

desiccated coconut, chutney, cucumbers in yoghurt or even sour cream, sliced bananas and sweet pickles.

https://www.pdf-archive.com/2014/09/10/lamb-quality-recipes-spicy-lamb1224/

10/09/2014 www.pdf-archive.com

Health Tracker - 1 Week 63%

DD/MM/YYYY Monday Tuesday Wednesday Thursday Friday Saturday Sunday Awake ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM Standing ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM Meal 1 ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ▢▢▢ ▢▢▢ Multi-Vitamin Omega-3 ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ Meal 2 ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM Meal 3 ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM Fruits and Vegitables ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢ ▢▢ ▢▢ ▢▢ ▢▢ ▢▢ ▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ ▢▢▢▢ ▢▢▢▢ ▢▢▢ ▢▢▢ Mood (-1 to 1) ___ ___ ___ ___ ___ ___ ___ Sleep (-1 to 1) ___ ___ ___ ___ ___ ___ ___ Energy (-1 to 1) ___ ___ ___ ___ ___ ___ ___ 1 medium fruit 125ml juice 125ml fresh/canned 250ml leafy Grain Products 1 slice 1/2 bagel 125ml rice 30g cereal Milk and Alternatives 250ml milk 175g yoghurt 50g cheese Meat and Alternatives 75g meat 2 eggs 30ml nut butter 175g beans Water (250ml * 8) Exercise (10 minutes x 6) In Bed ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM Off Electronics ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM ___:___ AM PM

https://www.pdf-archive.com/2015/10/10/health-tracker-1-week/

10/10/2015 www.pdf-archive.com

Proud Cabaret Christmas Menu 63%

CHRISTMAS MENU STARTERS Jerusalem Artichoke Soup with a Drizzle of Tr uffle Oil Seared Scallops with Chorizo, Shallots and Celeriac Purée Smoked Halibut, Beetroot, Keta Caviar with Vodka and Dill Crème Fraîche Ham Hock Terrine, Piccalilli and Toasted Rye Bread Chicken Satay with Peanut, Coconut and Chilli Sauce MAINS Roast Turkey with Pigs in Blankets, Roast Potatoes, Winter Ve getables, Dried Cranber r y and Onion Stuffing, Bread Sauce, Gravy Fillet of Beef with Foie Gras, Smoked Garlic Mash, Winter Ve getables, Veal Jus (T here is a £5 surcharge for this dish, it will be applied to your bill on the night) French Trimmed Lamb Cutlets with Dauphinoise Potatoes, Mangetout and Mint Jus Pan-Fried Sea Bass with Beur re Blanc au Pastis and Fennel Boulangère Poached Turbot and Lobster Duo à l’Ar moricaine with Winter Greens (T here is a £9 surcharge for this dish, it will be applied to your bill on the night) Root Vegetable Wellington with Bell Pepper and Tomato Coulis and Rocket Salad DESSERTS F laming Christmas Pudding with Bailey’s Crème Anglaise White Chocolate Cheesecake with an Amaretti Base Chocolate Crème Brûlée War m Sticky Toffee Pudding with Madagascan Vanilla Ice Cream and Butterscotch Sauce Mixed Berry Salad with Sweet Wine Jelly and Greek Chantilly Yoghurt topped with Freeze-Dried Raspber ries Selection of Sorbets Please note a discretionar y service charge of 12.5% will be added to your bill (mandator y for tables of 6 or more).

https://www.pdf-archive.com/2016/10/05/proud-cabaret-christmas-menu/

05/10/2016 www.pdf-archive.com

e-book slank in 5 stappen 63%

Kies voor gezonde tussendoortjes zoals magere, suikervrije yoghurt, groentensoep, een portie fruit,...

https://www.pdf-archive.com/2016/10/17/e-book-slank-in-5-stappen/

17/10/2016 www.pdf-archive.com

cooking 63%

KAI Seki Magoroku 2000ST AB-5251 Perforated Knife Crepes with berries and yoghurt Beef ribs with broccoli, salsa and green salad Lemon Tart Tatine Coq Au Vin Salame Al Tartufo “Chiapella”, truffle salami A perfect Scandinavian breakfast – gravlax, baked potato and red onion Kustermann Cookware Store, Viktalienmarkt, Munich Spring &

https://www.pdf-archive.com/2016/11/02/cooking/

02/11/2016 www.pdf-archive.com

Menus 2017 Ingles (1) 63%

OUR MENUS 2017 STARTERS Ondarroa anchovies Marinated salmon with dill Tuna salad with onion and tomato Chicken and ham croquettes Seasonal vegetables “tempura”, teriyaki and sesame “Coca del Maresme” flat toasted bread with tomato MAIN COURSES (TO CHOOSE) “Paella” moll del rellotge (fish and seafood) Deboned hake “Santurce” with garlic and potatoes Grilled sirloin steak DESSERT (TO CHOOSE) Catalan custard Wild fruit soup with yoghurt ice-cream Swiss roll filled with strawberries and cream DRINKS White wine Camino del Puerto (Bodegas Hermanos Lurton) Red wine Cèrvoles Colors (Celler la Cantonella) Still water or sparkling water (Vichy) Coffee or infusion 56,70 € VAT included STARTERS “Bellota” cured ham Fresh anchovies in batter Octopus, Galician style Deep fried squid legs “Coca del Maresme” flat toasted bread with tomato *** “Tapa” Meat and seasonal vegetables “Paella” MAIN COURSE (TO CHOOSE) Tuna tataki with “salmorejo” (similar to gazpacho) Baked salt cod “a la llauna” with garlic and paprika Grilled veal sirloin steak DESSERT (TO CHOOSE) “Tiramisu” Lemon sorbet Coconut ice cream with catalan custard DRINKS White wine Camino del Puerto (Bodegas Hermanos Lurton) Red wine Gran Feudo Edición Roble (Bodegas Chivite) Still water or sparkling water (Vichy) Coffees or infusions 59 € VAT included

https://www.pdf-archive.com/2017/01/24/menus-2017-ingles-1/

24/01/2017 www.pdf-archive.com

CAFE MENU ROSSO 63%

SATURDAY/ SABATO / SÁBADO Cheeky Little Fruits Shake €3,00 JP+ COMPLETE Vanilla, skimmed milk (0,1%), strawberries, raspberries, ice JP+ COMPLETE Vaniglia, latte scremato (0,1%), fragole, lamponi, ghiaccio JP+ COMPLETE Vainilla, leche desnatada (0,1%), fresas, frambuesas, hielo Chocolate Banana Shake €3,00 JP+ COMPLETE Chocolate, soya milk, banana, ice JP+ COMPLETE Cioccolato, latte di soia, banana, ghiaccio JP+ COMPLETE Chocolate, leche de soja, plátano, hielo Cinnamon Shake €3,00 JP+ COMPLETE Chocolate, skimmed milk (0,1%), yoghurt, cinnamon, ice JP+ COMPLETE Cioccolato, latte scremato (0,1%), yogurt, cannella, ghiaccio JP+ COMPLETE Chocolate, leche desnatada (0,1%), yogurt, canela, hielo Zucchini Muffin €3,00 JP+ COMPLETE Veggie Soup, zucchini, eggs, spelt flour, salt and pepper JP+ COMPLETE Zuppa Verdure, zucchine, uova, farina di farro, sale e pepe JP+ COMPLETE Sopa de verduras, calabacín, huevo, harina de espelta, sal y pimienta Real Nutrition for a Better Life!

https://www.pdf-archive.com/2017/04/05/cafe-menu-rosso/

05/04/2017 www.pdf-archive.com

CaféMenu Juni 2017 Mobil DK 63%

avocado parmaskinke og melon græsk yoghurt &

https://www.pdf-archive.com/2017/06/19/cafe-menu-juni-2017-mobil-dk/

19/06/2017 www.pdf-archive.com

Gilbies Bar & Bistro 63%

   11.50 Chef's own Chicken Curry with boiled rice, naan bread, mint yoghurt &

https://www.pdf-archive.com/2017/06/19/gilbies-bar-bistro/

19/06/2017 www.pdf-archive.com