Search Results for: Dried walnuts
, which is usually used as a topping on soups and stews. matsoni is a georgian yogurt in the caucasus and russia. tarator and cacık are cold soups made from yogurt during summertime in eastern europe. they are made with ayran , cucumbers , dill , salt, olive oil, and optionally garlic and ground walnuts
with yogurt like "kibbi bi laban" rahmjoghurt , a creamy yogurt with much higher fat content ( %) than many yogurts offered in english-speaking countries. dovga , a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. jameed , yogurt salted and dried...
https://en.wikipedia.org/wiki/Yogurt
s w e e t s triple chocolate cake | devil's food cake, dark chocolate ganache, chocolate frosting, roasted hazelnuts pear parmesan tart | crispy puff pastry, caramelized pears, shaved parmesan carrot cake | toasted coconut, walnuts, golden raisins frozen cheesecake | salted graham cracker crust, cranberry
s w e e t s triple chocolate cake | devil's food cake, dark chocolate ganache, chocolate frosting, roasted hazelnuts pear parmesan tart | crispy puff pastry, caramelized pears, shaved parmesan carrot cake | toasted coconut, walnuts, golden raisins frozen cheesecake | salted graham cracker crust, cranberry...
https://thehoxton.com/media/10915/010220-dessert-menu.pdf
squash rotini ricotta and pecorino, pine nuts, blistered vine tomatoes marinated beet salad grapefruit, shaved radish, watercress, toasted sesame seeds, tahini dressing stuffed pepper italian sausage, grilled broccoli rabe, black olive, country white crouton entrées choose three orecchiette squash, walnuts
squash rotini ricotta and pecorino, pine nuts, blistered vine tomatoes marinated beet salad grapefruit, shaved radish, watercress, toasted sesame seeds, tahini dressing stuffed pepper italian sausage, grilled broccoli rabe, black olive, country white crouton entrées choose three orecchiette squash, walnuts...
https://thehoxton.com/media/10917/012820-winter-hideaway-dinner-menu.pdf