Search Results for: White

Confection made with honey, sugar, glucose syrup, egg whites and whole nuts.

Irregularly shaped tuber with white skin and flesh. Harvested in the wild and cooked with or without added fat.

Omelette or scrambled eggs prepared by mixing bacon or ham and cheese with the edible portion of chicken eggs, including both yolk and white (albumen). Cooked without added fat, until set.

Typically made from the first three of a cattle’s four stomachs, the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Generally sold bleached so that it is white in colour. Tripe chopped, simmered, drained.

Home prepared dessert commonly prepared with slices of buttered white bread, covered with egg and milk custard and baked. Usually contains dried fruit such as sultanas or currants, and vanilla and spices for flavouring.

A thick tuberous root with brown skin and white flesh, with a celery like flavour. Peeled, chopped, and cooked by boiling in unsalted water and draining, by microwaving, or by steaming without added fat.

A white, emulsified sauce with a similar thick consistency to cream using lower levels of oil to develop a product with a low fat content. Used in sandwiches and to dress salads. Major ingredients include oil, sugar and vinegar.

A long, large tuberous vegetable, with purple or pale skin and pale flesh. Peeled or unpeeled. Cooked by baking or roasting, by frying or stir-frying, or by grilling or BBQ’ing without added fat.