JAF Mashine

• JAF Mashine, Extralightfrom €39

  MONJAYAKI IS A TYPE OF JAPAN­ESE PAN-FRIED BATTER WITH VARIOUS INGREDI­ENTS. IT IS SIMILAR TO OKONOM­IYAKI BUT MONJAYAKI, A SPECIALTY OF THE KANTŌ REGION, IS MADE WITH A DOUGH MORE LIQUID THAN IS OKONOM­IYAKI. THE INGREDI­ENTS ARE FINELY CHOPPED AND MIXED INTO THE BATTER BEFORE FRYING. THE MIXTURE IS FAR RUNNIER THAN OKONOM­IYAKI, AND IT HAS A CONSIST­ENCY COMPAR­ABLE TO A POOL OF MELTED CHEESE WHEN COOKED.

• JAF Mashine, Lightfrom €39

  ONTBIJT­KOEK WORDT GEMAAKT VAN ROGGE­MEEL, WAARAAN SUIKER, GLUCO­SE­STROOP, FRUC­TO­SE­STROOP, KANDIJ EN RIJS­MID­DE­LEN ZIJN TOEGE­VOEGD. EEN HELE ONTBIJT­KOEK WEEGT MEESTAL 600 GRAM. DE BEREI­DING IS ALS VOLGT: EERST WORDT DE SUIKER­STROOP GEKOOKT, DIE WORDT VERVOL­GENS DOOR DE ROGGE­BLOEM GEMENGD, NA AFKOE­LING EN RIJPING (BEST ENKELE DAGEN) WORDT HET DEEG GEKNEED, OOK OPBRA­KEN GENOEMD, MET DE HONING, KANEEL EN BAKPOE­DERS.

• JAF Mashine, Regularfrom €39

  LASAGNE ORIGIN­ATED IN ITALY, IN THE REGION OF EMILIA-ROMAGNA. A TRADI­TIONAL LASAGNE IS MADE BY INTER­LEAV­ING LAYERS OF PASTA WITH LAYERS OF SAUCE, MADE WITH RAGÙ, BECHAMEL, AND PARMI­GI­ANO-REGGIA­NO. IN OTHER REGIONS AND OUTSIDE OF ITALY IT IS COMMON TO FIND LASAGNE MADE WITH RICOTTA OR MOZZARELLA CHEESE, TOMATO SAUCE, VARIOUS MEATS, MISCEL­LANEOUS VEGET­ABLES AND TYPIC­ALLY FLAVORED WITH WINE, GARLIC, ONION, AND OREGANO.

• JAF Mashine, Semiboldfrom €39

  LE CHOIX DES POMMES DE TERRE EST IMPORTANT. LES CHARLOTTES DONNERONT UN GOÛT TRÈS LÉGÈREMENT SUCRÉ ET DOUX. LES MONALISAS SONT TRÈS BONNES ÉGALEMENT POUR LE GRATIN. L’IMPORTANT EST QUE LES POMMES DE TERRES SOIENT JAUNES ET PAS TROP FERMES. ELLES SONT ÉPLUCHÉES PUIS LAVÉES, ET DÉCOUPÉES EN RONDELLES (CUISSON UNIQUEMENT AU FOUR) PAR CONTRE NE SURTOUT PAS LAVER LES RONDELLES.

• JAF Mashine, Boldfrom €39

  THE MOST COMMON ACCOM­PANI­MENTS FOR SAMGYEOPSAL ARE LETTUCE AND SLICED RAW GARLIC, BUT VERY OFTEN THE MEAT IS SERVED WITH OTHER ACCOM­PANI­MENTS, SUCH AS PERILLA LEAVES, SLICED GREEN CHILI PEPPERS, SHRED­DED GREEN ONIONS, SLICED RAW ONIONS, AND AGED KIMCHI. GARLIC, ONIONS, AND KIMCHI CAN BE EITHER GRILLED WITH THE MEAT OR CONSUMED RAW WITH THE COOKED MEAT.

• JAF Mashine, Extraboldfrom €39

  CONTRAIREMENT AUX GATEAUX, LES BISCUITS ONT GENERALEMENT UNE TEXTURE PLUS CROQUANTE OU CROUSTILLANTE, ON DIT QU’ILS SONT « SECS ». BISCUIT CUILLER, BISCUIT ROSE DE REIMS, BOUDOIR, COOKIE, CREPE DENTELLE, FINANCIER, GALETTE BRETONNE, GAUFRE, GAUFRETTE, MACARON D’AMIENS, MERINGUE, PALET BRETON, PALMIER, PETIT-BEURRE, SABLE, SPECULOOS, TARTELETTE, TUILES AUX AMANDES.

• JAF Mashine Rounded, Extralightfrom €39

  ZOPF WIRD AUS HEFE­TEIG ZUBE­REI­TET. ER ENTHÄLT BUTTER UND MILCH UND IST AUCH NACH MEHRE­REN TAGEN NOCH GENIESS­BAR. VOR DEM BACKEN WIRD DER ZOPF MIT EIGELB BESTRI­CHEN. DER ZOPF WIRD TRADI­TIO­NEL­LER­WEISE AM SONNTAG MIT BUTTER UND HONIG ODER KONFITÜRE ZUM FRÜHSTÜCK GEGES­SEN.

• JAF Mashine Rounded, Lightfrom €39

  IN EUROPE, SODA BREADS BEGAN TO APPEAR IN THE MID-19TH CENTURY WHEN BICAR­BON­ATE OF SODA FIRST BECAME AVAIL­ABLE FOR USE AS A RISING AGENT. BREADS, GRIDDLE CAKES AND SCONES WITH BICAR­BON­ATE OF SODA AND CREAM OF TARTAR OR TARTARIC ACID BECAME POPULAR IN AUSTRIA, POLISH CUISINE AND IN THE BRITISH ISLES.

• JAF Mashine Rounded, Regularfrom €39

  I CASON­CELLI SONO UN PIATTO TIPICO DELLA LOMBAR­DIA. SI TRATTA DI PASTA RIPIENA DIFFUSA NELLA REGIONE STORICA PADANA IN MOLTE­PLICI VARIANTI LOCA­LI, MA CON DEGLI IMMAN­CA­BILI INGRE­DIENTI DI BASE: LA FARCIA È COSTI­TUITA DA CARNE, GRANA PADANO GRAT­TU­GIATO ED ERBE AROMA­TI­CHE, MENTRE LA PASTA HA UNA TIPICA FORMA A MEZZA LUNA. IL TUTTO CONDITO CON ABBON­DANTE GRANA PADANO GRAT­TU­GIA­TO, BURRO, PANCETTA E SALVIA.

• JAF Mashine Rounded, Semiboldfrom €39

  MAHA­RASHTRIAN MEALS ARE SERVED ON A PLATE CALLED THALI. EACH FOOD ITEM SERVED ON THE THALI HAS A SPECIFIC PLACE. THE BHAAJI IS SERVED IN THE PLATE ON THE RIGHT HAND SIDE WHILE THE CHUT­NEY, KOSHIM­BIR ARE SERVED FROM LEFT GOING UP THE PERI­PHERY OF THE CIRCU­LAR PLATE. THE PAPAD, BHAAJI ARE SERVED BELOW THE KOSHIM­BIR WITH THE RICE AND POLI SERVED AT THE BOTTOM OF THE CIRCLE CLOSED TO THE DINER’S HAND.

• JAF Mashine Rounded, Boldfrom €39

  VLAAI BESTAAT UIT EEN BODEM VAN DEEG, DIE PLAT IS, MET OPSTAANDE RANDEN. DE VLAAI WORDT VERVOL­GENS MEESTAL GEVULD MET VRUCH­TEN, ZOALS KRUIS­BES­SEN, KERSEN, PRUI­MEN, APPEL, ABRI­KO­ZEN-LINZEN OF RIJST. OORSPRON­KE­LIJK WORDT ER GEEN SLAG­ROOM GEBRUIKT, OOK AL KOMT DIT TEGEN­WOOR­DIG TOCH VAAK VOOR. VLAAIEN ZIJN WEZEN­LIJK VERSCHIL­LEND VAN ANDERE TAARTEN OMDAT DE BODEM VAN EEN ANDER SOORT DEEG IS GEMAAKT.

• JAF Mashine Rounded, Extraboldfrom €39

  TYPICAL PREPAR­A­TION BEGINS WITH GRILLING SLICES OF SPAM, SOME­TIMES WITH A LIGHT TERIYAKI FLAVOR. AN ACRYLIC MOLD (OF­TEN THE SHAPE OF A SLICE OF SPAM) IS THEN PLACED OVER A LONG, NARROW PIECE OF NORI AND RICE IS PRESSED INTO THE MOLD. THE GRILLED SPAM IS PLACED OVER THE RICE BEFORE THE MOLD IS REMOVED. THE NORI IS THEN WRAPPED OVER THE TOP AND AROUND THE MUSUBI. IT IS SERVED SOME­TIMES WITH SOY SAUCE OR JAPAN­ESE MAYON­NAISE.

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