CrossFood 41

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Across

  1. Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
  2. to cook using moisture and surrounded by dry heat.
  3. French brandy aged in oak casks for 40 years.
  4. a rich yeast cake soaked in brandy or kirsch.
  5. an Indian style relish containing cooked or uncooked fruit, vegetables and spices.
  6. a open top tart filled with cream or custard, topped with fruit and glaze.
  7. type of beer stronger than lager and more bitter due to the hops.
  8. English slang for sausage.
  9. loaf of bread slightly larger than a baguette.
  10. The style of
  11. measuring weight in metric format.
  12. fruit of the oak tree.
  13. ingredients of a sandwich presented on top of thee bread.
  14. Potatoes
  15. partly frozen syrups or creams etcÖ
  16. a greyish green powder made from unripe mango
  17. salted and dried Hawaiin fish. also known as bigeye scad.
  18. pie of custard and cheese
  19. Japanese root vegetable
  20. fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
  21. pastry filled with fruit, may be covered or not.
  22. firm round root vegetable red in colour
  23. various deep fried sweets, fritters etcÖ

Down

  1. a soft cookie made with sour cream and sugar.
  2. vegetable pod used in gumbos
  3. used in the making of Tequila
  4. layered phylo pastry and butter with finely chopped nuts and
  5. Bridegrooms
  6. a gelatinous product of certain seaweeds
  7. a salty liquid used as a preservative.
  8. variety of flavored plant leaves.
  9. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  10. term used to indicate an extra bonus or something added for good measure.
  11. measuring volume in imperial format, also known as t or tsp.
  12. dipped in egg and flavored bread crumbs, then fried in butter.
  13. sweetener made from the juices of sugar cane stalks, sold as hard or semi-sweet unrefined sugar cane, flavour is similar to mollasses.
  14. a slightly sweet flavoured weed used in salads and for cooking, high in protein.
  15. the coagulated product from soured milk, also used in the making of cheese.
  16. Each item priced separately
  17. sauce with horseradish, butter, flour and cream served with beef
  18. to cook using the vapor produced when water boils
  19. stew
  20. to cook in agitated liquid over medium to high heat.
  21. oily paste of ground sesame seeds
  22. also known as sodium chloride
  23. (French) Milk


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