Enter the delicious world of Carte D'Or ice cream and you'll discover a whole new world of dessert heaven. Carte D’Or was first marketed in 1978, based on propositions that the flavours were natural and unadulterated and that it used ingredients of high quality. In 1990 Carte D'Or was launched in the UK & Ireland. In 1999, the most popular flavours in Ireland were renamed "HB Selections". This was hugely successful for many years but in early 2005 the Carte D'Or name re-entered the Irish market due to popular demand by Irish consumers. At the start of 2004 Carte D’Or launched a new exciting flavour – “Crema di Mascarpone” – a delicious combination of smooth ice cream made with real mascarpone, swirled with a red berry sauce and sprinkled with pistachio nuts. In 2006 Carte D’Or launched Carte D’Or Greek Yogurt & Honey. Waves of ice cream made with authentic Greek yoghurt, drizzled with golden Greek-style honey sauce, and sprinkled with toasted almonds ... instantly transporting your taste buds somewhere new. The range is backed every year with exciting advertising and we’re always looking to add new delicious flavours to the range. 
Showing posts with label RECIPIES. Show all posts
Showing posts with label RECIPIES. Show all posts
CARTE D'OR MUFFIN
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SOMETHING SWEET:CUPCAKES
In the early 19th century, there were two different uses for the name "cupcake". In previous centuries, before muffins were widely available, the cakes were often baked in individual pottery cups and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup.
FLORENTINE BISCUITS
Traditional Italian biscuits made from caramel with dried fruits on top, such as candied cherries, or nuts and coated on the bottom with dark chocolate and on top of them with milk chocolate. Florentines are very rich and can be served with coffee for a treat or for a quick pudding, crumble them over some vanilla or ice cream.
CREME CARAMEL
Creme caramel sau crema de zahar ars, dupa cum mai este numita, este unul dintre cele mai bogate si mai savuroase deserturi, imbracat intr-un dulce sirop de caramel ce-i confera acea pata auriu-maronie deasupra. Acest minunat desert s-a raspandit atat in Europa, cat si in restul lumii.Crema de zahar ars, numita si creme caramel, poarta nume frantuzesc dar are insemnatate diferita in unele regiuni. In Cuba este cunoscut sub numele de "flan de Cuba" si i se adauga, pentru o aroma mai puternica, si un betisor de scortisoara. In Philippines poarta numele de "leche flan" deoarece, in compozitie, i se adauga mai multe oua fata de reteta traditionala. Totodata, crema de zahar ars este extrem de apreciata in Japonia unde, desi este mai mult importata decat pregatita in restaurant, magazine precum Lawson sau 7-Eleven i-au dedicat un intreg raft acestui desert numit "purin", acesta gasindu-se in peste o suta de branduri si varietati. Faimosul bucatar Alan Davidson a remarcat faptul ca, in ultima parte a secolului 20, crema de zahar ars a ocupat un teritoriu relativ larg la categoria "desert" din meniurile restaurantelor europene.
UN DESERT PUFOS
Noul deliciu de la Magura aparut recent pe piata romaneasca este Magura Usoara, fara glazura, cu iaurt si crema de fructe. Pentru realizarea identitatii noi prajituri, Cadbury Romania a ales sa lucreze cu BrandTailors, companie specializata pe strategie si design de brand.
CROISSANTS AT BREAKFAST
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The croissants have a long history in Europe, and even longer in the Middle East. In the Parisian World's Fair of 1889, among the many exotic breads made by bakers from the eastern baking and pastry mecca of Vienna, were some very rich, crescent-shaped rolls. A popular fair item, the design apparently kicked around the bakeries of Paris for a few years before some clever baker thought to fashion the crescents out of a laminated dough. The recipe for the innovation first appears in a French cookbook in 1905. And the rest as they say is history! Today, the croissant is practically the national bread of France, where it is eaten almost exclusively for breakfast with a good strong cup of coffee on the side. And the most popular varieties aren't made with real butter. They're made from margarine, which yields a crispier, tougher product.
CATE CEVA DESPRE CLATITE
Putina lume stie faptul ca acest desert dateaza din vremurile antice, din perioada Romei, si a fost savurat de multe culturi europene si asiatice de-a lungul timpului. In general, clatitele se pot prepara cu orice: cu gem, carne, branza, ciuperci, fructe si multe alte ingrediente pentru a satisface apetitul oricarui gurmand. Astfle, in lume, clatitele sunt considerate mai mult aperitive decat desert, uneori chiar si fel principal de mancare, in functie de umplutura. De asemenea, li se ofera diferite forme sau dimensiuni, suportand unele modificari ale retetelor traditionale pentru a se putea conforma dorintelor individuale.
PROFITEROL
Cu toate ca nu mai este mult pana la sosirea anotimpului rece, in majoritatea cofatariilor din capitala inca se mai savureaza profiterolul, un minunat desert preparat intr-un stil belgian,dintr-un aluat cu aspect de gogoasa umpluta,de cele mai multe ori,cu vanilie si acoperita cu ciocolata.Initial,francezii si italienii sunt cei care sustin cu tarie ca sunt inventatorii profiteroulului-faima marilor cofatarii de altadata,care punea la incercare talentul si imaginatia maestrilor cofetari.Profiteroulu se serveste intotdeauna cu inghetata,indiferent de aroma acesteia,iar ca un plus de savoare se poate adauga frisca,fistic sau sirop de fructe.
CATE CEVA DESPRE CEAI
Se spune despre ceai ca improspateaza spiritul si reda curajul celor demoralizati. De regula, ceaiul este asociat cu senzatiile de liniste si comfort, iar pe de alta parte..cu intrebuintarea sa ca mijloc terapeutic. Povestea ceaiului a inceput cu mai bine de 5000 de ani in urma, in China, atunci cand un imparat statea sub un arbust impreuna cu un servitor care fierbea apa. O frunza a cazut in apa clocotita. Dupa ce imparatul si-a satisfacut curiozitatea de a gusta din bautura, a fost uimit de gustul ei nemaipomenit. Multa vreme ceaiul a fost bautura folosita numai de calugarii budisti chinezi, ca fortifiant in lungile ore de rugaciuni si meditatii. Cu timpul, ceaiul a patruns si in Japonia, cuprinzand toate aspectele vietii cotidiene. In prezent, ceaiul este una dintre cele mai consumate bauturi, datorita faptului ca se gaseste cu diferite arome , iar oamenii si-au dat seama de proprietatile miraculoase ale plantelor din care este preparat.
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