JAF Bernini

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• JAF Bernini Text, Regularfrom €59

  Bangers and mash, also known as sausages and mash, is a traditional British dish made of mashed potatoes and sausages.

  This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, with less sophisticated alternatives being available in regular public houses (pubs). The term “bangers” is attributed (in common usage in the UK) to the fact that sausages made during World War I, when there were meat shortages, were made with such a high water content that they were more liable to pop under high heat when cooked. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape.

• JAF Bernini Text, Regular Italicfrom €59

  A traditional Swedish smörgåsbord consists of both hot and cold dishes.

  It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional foods are smoked eel, rollmops, herring salad, baked herring and smoked salmon. Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato and thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner. Julbord desserts include rice pudding (risgrynsgröt), sprinkled with cinnamon powder. Traditionally, an almond is hidden in the bowl of rice porridge, and whoever finds it receives a small prize or is recognized for having good luck.

• JAF Bernini Text, Semiboldfrom €59

  Thüringer Klöße werden traditionell zum Sonntagsbraten zusammen

  Kloßrezepte sind traditionell im Raum Thüringen, Franken, Sachsen, sowie im Vogtland verbreitet und sind dort ein Bestandteil der regionalen Kultur. Ursprünglich dienten sie als einfaches Arme-Leute-Essen, mitunter während der ganzen Woche, in aufgewärmter oder gebratener Form als Mittags- oder Abendmahl und Brotersatz. Im Thüringer Raum wurde die Vitaminmangelkrankheit Skorbut damit praktisch ausgerottet, da rohe Kartoffeln zur Zubereitung verwendet werden. Thüringer Klöße werden serviert zu schweren, fleischhaltigen Gerichten mit viel Sauce, wie sie für die Thüringer Küche typisch sind, gern in Verbindung mit Kohl: dunkle Wildgerichte, Sauerbraten, Gulasch, Rouladen, schweres Geflügel. Typische Gewürze: Schwarzer Pfeffer, Majoran, Lorbeer, Kümmel, Petersilie.

• JAF Bernini Text, Semibold Italicfrom €59

  Toffee is a confection made by caramelizing sugar or molasses

  The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. Different mixes, processes, and most importantly, temperatures, will result in different textures and hardnesses, from soft and often sticky to a hard, brittle material. A brown color, and smoky taste, is imparted to the toffee by the caramelization of the sugars. A popular variant in the US is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions. Heath bars are a type of confection made with an English toffee core. Although named English toffee it bears little resemblance to the wide range of confectionery known as toffee currently available in the United Kingdom. Another variant is honeycomb toffee, which is an aerated version with bubbles introduced by adding baking soda and vinegar while mixing.

• JAF Bernini Text, Boldfrom €59

  La soupe à l’oignon se prépare en faisant brunir dans une

  On y ajoute de l’eau, puis on laisse mijoter un peu avant de mettre la soupe dans des bols, que l’on passe au four durant quelques minutes. Cette soupe est servie chaude, en entrée. Elle peut être agrémentée de gruyère râpé, de croûtons ajoutés au dernier moment et de différentes épices. C’est une soupe pour les repas ordinaires de famille. Mais c’est aussi un moyen de se restaurer en fin de soirée. Elle est alors consommée en dehors d’un repas, comme une boisson. En Auvergne, cette recette était traditionnellement faite par des bergers. Ceux-ci partaient en transhumance avec le bétail, et avec des matières faciles à conserver : oignons, saindoux ; ils faisaient leur fromage sur place avec le lait du bétail, vaches ou brebis. Si l’on veut faire une recette traditionnelle, on remplace le beurre par du saindoux.

• JAF Bernini Text, BoldItalicfrom €59

  The strong taste people associate with anchovies is due to the curing process.

  A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman’s Relish, many fish sauces, and in some versions of Café de Paris butter.

• JAF Bernini Text, Extraboldfrom €59

  El pan con tomate consiste en una rebanada de pan

  Es una comida tradicional de las cocinas catalana, aragonesa y balear, similar a la bruschetta italiana. Tiene antecedentes en trabajadores andaluces, murcianos y extremeños que emigraban hacia otras zonas de la península ibérica. Está considerado como uno de los típicos ejemplos que definen la dieta mediterránea, extendido como receta tradicional por toda España. Se elabora frotando tomate crudo y maduro sobre una rebanada de pan, preferiblemente de pagès (pan de payés), tostado o no, aliñado al gusto con sal y aceite de oliva. Si se desea, una vez tostado el pan y antes de untar el tomate, hay quien restriega ajo para darle sabor picante. En Mallorca el pa amb oli se elabora restregando una variedad de tomate denominada tomàtiga de ramellet

• JAF Bernini Text, Extrabold Italicfrom €59

  Les escargots de Bourgogne sont un mets classique à base d’escargots faisant

  La préparation, longue sous sa forme usuelle, à base d’escargot de Bourgogne dit aussi gros blanc, est présentée logée au fond de la coquille et recouverte de beurre additionnée de persil haché et d’ail pilé, puis passée au four. En France, sous sa forme champêtre, le Helix pomatia est une espèce protégée dont la récolte est réglementée et sert donc majoritairement à la cuisine ménagère. Les escargots servant pour élaborer des escargots de Bourgogne du commerce viennent essentiellement de la Grèce et des pays de l’Est et l’espèce employée traditionnellement n’est souvent pas retenue. Spécialités bourguignonnes de la gastronomie bourguignonne, ils peuvent s’accorder entre autre en accords parfaits mets & vins, aux meilleurs

• JAF Bernini Headline, Regularfrom €59

  A pálpusztai sajt tehéntejből készült, sózott, oltós alvasztású, rúzsflórával érő, lágy, zsíros sajt. A pálpusztai sajt híres jellegzetesen erős, pikáns, enyhén ammóniás bukéjáról, ami egyébként minden rúzsflórával érő sajt jellegzetessége. A sajttészta lágy, legfeljebb kevés apró erjedési vagy röglyuk található benne. Kis méret és tömeg, rövid érési idő jellemzi, kívülről befelé érik.

• JAF Bernini Headline, Regular Italicfrom €59

  Rösti is made with coarsely grated potato, either cooked or raw. Depending on the frying technique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying. Often rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven. The grated potatoes are shaped into rounds or patties.

• JAF Bernini Headline, Regular Robustfrom €59

  In Andalucía, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is still sometimes favoured as it helps keep the gazpacho cool and avoids the foam and the completely smooth consistency created by blenders and food processors.

• JAF Bernini Headline, Regular Italic Robustfrom €59

  Ogórki kiszone, ogórki kwaszone – produkt spożywczy powszechnie znany w Europie centralnej i wschodniej. Powstaje z ogórków gruntowych złożonych w beczce lub słoju z dodatkiem łodyg i baldachów kopru, korzeni chrzanu, ząbków czosnku zalanych wodą z solą, które podlegają kiszeniu. Do kiszenia ogórków można dodać przyprawy: liście laurowe, ziarna gorczycy białej lub pieprzu czarnego.

• JAF Bernini Headline, Semiboldfrom €59

  Bramborák je tradiční pokrm většiny slovanských a germánských národů a Maďarů, který se připravuje smažením tenké vrstvy těsta z jemně nastrouhaných syrových brambor, mouky, vajec, česneku, soli a majoránky, případně mléka a dalšího koření (kmín, pepř, nakrájená cibule) na tuku. Jí se teplý, samostatně nebo se zelím a uzeným masem

• JAF Bernini Headline, Semibold Italicfrom €59

  Una empanada es una fina masa de pan, masa quebrada u hojaldre rellena con una preparación salada o dulce y cocida al horno o frita en aceite o grasa. El relleno puede incluir carnes rojas o blancas, pescado, verduras o fruta. La masa, generalmente, es de harina de trigo –aunque también puede usarse harina de maíz u otros cereales– y suele llevar alguna grasa, aceite o manteca.

• JAF Bernini Headline, Semibold Robustfrom €59

  In the absence of hard facts as to haggis’ origins, popular folklore has provided some theories. One is that the dish originates from the days of the old Scottish cattle drovers. When the men left the highlands to drive their cattle to market in Edinburgh the women would prepare rations for them to eat during the long journey down through the glens.

• JAF Bernini Headline, Semibold Italic Robustfrom €59

  The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. Chops are generally cut from pork, lamb, veal, or mutton, but also from game such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine.

• JAF Bernini Headline, Boldfrom €59

  Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin, and sugar. Fish is mainly used in Japan, while meat is more often used in the West. Traditionally the meat is dipped in or brushed with sauce several times during cooking.

• JAF Bernini Headline, Bold Italicfrom €59

  Une gaufre est un mets de pâte légère cuite entre deux plaques métalliques, articulées entre elles par une ou des charnières, ornées de motifs qui s’impriment dans la pâte et donnent à la pâtisserie sa forme caractéristique. C’est un mets typique de la Belgique, des Pays-Bas, du Nord de la France, des régions alpines d’Italie (Val D’Aoste et Escartons) et de Suisse romande.

• JAF Bernini Headline, Extraboldfrom €59

  A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake. It is usually eaten with coffee, at coffee breaks. Gugelhupf consists of a soft yeast dough which contains raisins, almonds and Kirschwasser cherry brandy.

• JAF Bernini Headline, Extrabold Italicfrom €59

  Lebkuchen, auch Pfeffer-, Gewürz- oder Honigkuchen, ist ein Gebäck, das in Variationen vor allem in der Advents- und Weihnachtszeit zubereitet wird. Gewerbsmäßige Bäcker, die auf die Herstellung von Lebkuchen spezialisiert sind, nennt man Lebzelter, Lebküchler oder Lebküchner.

• JAF Bernini Display, Regularfrom €59

  Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly.

• JAF Bernini Display, Italicfrom €59

  A gulyás, közeli rokonaival, a pörkölttel és a paprikással szinte az egyedüli parasztételek, amelyek a 19. században a polgári és a nemesi konyhában teljes mértékben létjogosultságot szereztek. A magyar konyha alapjait képező három ételfajta története elválaszthatatlan egymástól, sőt a forrásokból nagyon sokszor az sem derül ki egyértelműen, hogy mely ételről van szó, ugyanis az elnevezések használata nem volt egységes, mint ahogy napjainkban sem az.

• JAF Bernini Display, Semiboldfrom €59

  Dampfnudeln sind eine traditionelle Mehlspeise der süddeutschen Küche. Sie bestehen aus Hefeteig, der in einem Topf mit Deckel gleichzeitig gebraten und gedämpft wird, sodass sie einen knusprigen Boden und eine weiche Oberfläche haben. Es gibt sie mit und ohne Füllung, wobei die pfälzische Variante grundsätzlich ungefüllt ist.

• JAF Bernini Display, Semibold Italicfrom €59

  Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice.

• JAF Bernini Display, Boldfrom €59

  Molcajete es el nombre que recibe en América, en especial en México y Centroamérica, un tipo de mortero fabricado en piedra tallada en forma cóncava, en el cual se machacan y muelen especias, granos y vegetales en poca cantidad. Existen diversos tipos de morteros y reciben diferentes nombres como por ejemplo el empelado en Japón son los denominados suribachi y surikogi.

• JAF Bernini Display, Bold Italicfrom €59

  Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden (sometimes wet) chopping board (Spätzlebrett) into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, yet hold the initial shape for some seconds.

• JAF Bernini Display, Extraboldfrom €59

  First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.

• JAF Bernini Display, Extrabold Italicfrom €59

  Los calamares fritos son muy populares en los países mediterráneos. Suelen prepararse en rodajas, rebozados y fritos, con frecuencia poco tiempo para evitar que se pongan demasiado duros. Suelen presentarse con sal y limón (como muchos otros mariscos, se acompañan de un trozo de limón para condimentarlo al gusto), o con alguna salsa como mahonesa, alioli, salsa verde o tzatziki.

• JAF Bernini Condensed, Regularfrom €59

  In Japanese cuisine, many types of pickles are made with daikon, including takuan and bettarazuke. Daikon is also frequently used grated and mixed into ponzu, a soy sauce and citrus juice condiment. Simmered dishes are also popular such as oden. Daikon leaf is frequently eaten as a green vegetable. Pickling and stir frying are common. The daikon leaf is part of the Festival of Seven Herbs, called suzushiro.

• JAF Bernini Condensed, Regular Italicfrom €59

  Der Teig, aus dem die Sachertorte besteht, wird auch als „Sachermasse“ bezeichnet. Es handelt sich um eine eibetonte Masse ähnlich der Wiener Masse, die aber vergleichsweise schwer ist und Schokolade oder Kakao enthält. Für die Füllung mit Marmelade sind zwei Varianten üblich: In der ersten Variante ist nur eine Marmeladenschicht vorhanden, die sich direkt unter dem Schokoladenüberzug befindet.

• JAF Bernini Condensed, Semiboldfrom €59

  Sunday roasts can be served with a range of boiled, steamed and/or roasted vegetables. The vegetables served vary seasonally and regionally, but will usually include roast potatoes, roasted in meat dripping or vegetable oil, and also gravy made from juices released by the roasting meat, perhaps supplemented by one or more stock cubes, gravy browning/thickening, roux or corn flour.

• JAF Bernini Condensed, Semibold Italicfrom €59

  Die traditionelle Zubereitung von Polenta ist einfach, aber kraftraubend. Nachdem man Maisgrieß langsam in kochendes Salzwasser eingerührt hat, muss die schwere Masse beständig bis zu einer Stunde lang gerührt werden, damit sie eine glatte Konsistenz erhält und nicht zu stark anbrennt. Wird Polenta in großen Töpfen für mehrere Tage zubereitet, bildet sich an der Topfwand eine erwünschte braune Kruste.

• JAF Bernini Condensed, Boldfrom €59

  Os pastéis de nata são uma das mais populares especialidades da doçaria portuguesa. Embora se possam saborear pastéis de nata em muitos cafés e pastelarias, a receita original é um segredo exclusivo da Fábrica dos Pastéis de Belém, em Lisboa. Aí, tradicionalmente, os pastéis de Belém comem-se ainda quentes, polvilhados de canela e açúcar em pó.

• JAF Bernini Condensed, Bold Italicfrom €59

  The shapes of zongzi range from being approximately tetrahedral in northern China to an elongated cone in southern China. Wrapping a zongzi neatly is a skill that is passed down through families, as are the recipes. Making zongzi is traditionally a family event of which everyone helps out.

• JAF Bernini Condensed, Extraboldfrom €59

  Surströmming luktar mycket kraftigt och smaken är salt. Ett sätt att äta surströmming är i en så kallad klämma. En klämma kan göras av två lika stora smörade bitar av hårt tunnbröd med skivad eller mosad mandelpotatis) som kokats med skalet på och finfördelad surströmming emellan som “kläms ihop” till en slags stor dubbelmacka som äts med händerna.

• JAF Bernini Condensed, Extrabold Italicfrom €59

  Udon is a type of thick wheat flour noodle of Japanese cuisine. Like many Japanese noodles, udon noodles are served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.

• JAF Bernini Display Condensed, Regularfrom €59

  Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein from the yolks are the emulsifiers that stabilize it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin.

• JAF Bernini Display Condensed, Italicfrom €59

  Metworst of boerenmetworst is een harde gekruide worst gemaakt van stukjes varkensvlees en varkensvet. Metworst wordt traditioneel gegeten bij stamppotgerechten als zuurkool en boerenkool, soms in combinatie met een rookworst. Tegenwoordig is metworst vooral in trek als snack, zoals de Groninger metworst (met veel kruidnagel) of de mildere Friese metworst.

• JAF Bernini Display Condensed, Semiboldfrom €59

  Blomme er en stenfrugt, der vokser på træer af slægten prunus (blommetræ). Frugten har en glat skræl og et sødt frugtkød. Blommer spises som de er eller kan syltes, koges til grød eller marmelade eller kan indgå i bagværk. Blommer kan tørres til svesker. De blommebærende træer kom fra Vestasien, men mere end 2.000 sorter dyrkes nu over hele verden.

• JAF Bernini Display Condensed, Semibold Italicfrom €59

  After the pomegranate is opened by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is easier in a bowl of water because the arils sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another effective way of quickly harvesting the seeds is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl, and smack the rind with a large spoon.

• JAF Bernini Display Condensed, Boldfrom €59

  Thinly sliced beef is usually used for sukiyaki. Like other nabemono dishes, each region has a preferred way of cooking sukiyaki. The key difference is between the western Kansai region and the eastern Kantō region. In the Kanto style, warishita (a mixture of sake, soy sauce, sugar, mirin and dashi) is poured and heated in a pot, then meat, vegetables and other ingredients are added and simmered together. In Kansai-style sukiyaki, meat is heated in the pot first.

• JAF Bernini Display Condensed, Bold Italicfrom €59

  Skilpadjies is a traditional South African food, also known by other names such as “muise”, “vlermuise” and “pofadder”. The dish is lamb’s liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys. The balls, approximately 80mm in diameter, are normally grilled over an open charcoal fire and ready when the fat is crisp.

• JAF Bernini Display Condensed, Extraboldfrom €59

  In taste kefalotyri vaguely resembles Gruyere, except it is harder and saltier. A very hard cheese, it can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes

• JAF Bernini Display Condensed, Extrabold Italicfrom €59

  Der Punschkrapfen ist eine österreichische Süßspeise. Es handelt sich um einen Würfel aus Biskuitteig, der mit einer Masse aus Marmelade, Rum oder Punsch und Schokolade gefüllt und mit einer rosa Glasur überzogen ist. Punschkrapferl dienen mitunter als Resteverwertung von altbacken gewordenen Biskuitteigprodukten, wobei der Inländerrum einen allfälligen Altgeschmack wirkungsvoll überdeckt.

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