DOCSLIB.ORG

Presentación De Powerpoint

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Presentación De Powerpoint SPANISH PARTY 2019 COPA DE BIENVENIDA WELCOME GLASS Surtido de crujientes – a escoger 3 opciones Assorted snacks – to choose 3 options Pops de queso de cabra y nueces (v) Goat cheese pops with walnuts (v) Crock de raíz de loto (v) Lotus root chips (v) Chips de verduras y tubérculos (v) Vegetable chips and tuber chips (v) Turrón de parmesano como un caramelo (v) Parmesan nougat as a candy (v) Crujiente de algas (v) Seaweed crunchy (v) Edamame salado (v) Salty edamame (v) Canapés fríos – a escoger 3 opciones Cold appetizers – to choose 3 options Soplado de jamón ibérico Bread “airbag” with Iberian cured ham Tartar de tomate y cecina Tomato tartare with cecina (smoked cold meat) Yogur de queso de cabra, miel y grosella (v) Goat cheese iogurt, honey and currant (v) Anchoas, verduras asadas, coca volcánica y Anchovies, roasted vegetables, volcanic flatbread aceite de oliva virgen and virgin olive oil “Farcellet” de jamón ahumado, mató y menta Bundle of smoked ham, mató cheese and mint Escabeche de setas con frutos del bosque (v) Marinated mushroom with berries (v) Bodega Cellar Copa de Cava Brut Glass of Cava Brut Vino blanco y tinto White and red wine Cerveza Beer Refrescos Soft drinks Zumo de naranja Orange juice Agua mineral Mineral Duración: 30-45 minutos Duration: 30-45 minutes (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products BUFFET ESPAÑOL SPANISH BUFFET Catalunya & Valencia Catalonia & Valencian Buffet En frío – a escoger 2 opciones Cold - to choose 2 options Escalibada de pimiento, berenjena y cebolla al “Escalibada” (roasted peppers, aubergine and aceite de oliva virgen (v) onion) with virgin olive oil (v) Esqueixada de bacalao “Esqueixada” (Cod salad) Surtido de embutidos catalanes con pan con Selection of Catalan cold meats with bread and tomate tomato “Empedrat” de judías blancas con verduras (v) “Empedrat” (white beans salad with vegetables) (v) Coca Recapte al aceite de oliva virgen (v) “Recapte” flatbread with virgin olive oil (v) En caliente – a escoger 2 opciones Warm - to choose 2 options Suquet de pescados de roca con gamba roja Rockfish stew with red shrimp Fideuá de calamar y langostinos (servida con Fideuá noodles with squid and king prawns with allioli) “allioli” Bacalao a la llauna Cod “a la llauna” style Espinacas a la catalana Spinach Catalan style Albóndigas con setas Meat balls with chanterelle (mushrooms) “Fricandó” de ternera con setas “Fricandó” (beef silverside) with mushrooms Tortilla de espinacas Spinach omelette “Trinxat” con butifarra negra “Trinxat” (cabbage and potato purée with black sausage A la vista Showcooking Paella valenciana Valencian paella (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products A añadir: To add: Degustación de Arroz + supl. Rice station + suppl. A escoger 1 opción: To choose 1 option: Arroz ecológico de espárragos, tomate Ecological rice with asparagus, Calabrian calabrés y parmesano (v) tomato and parmesan cheese (v) Arroz caldoso, colmenillas y perdiz Creamy rice, morels and partridge Arroz de pescador Fisherman’s rice Buffet de porrón de vino +supl. Porron station + suppl. El porrón es un recipiente de vino tradicional que A Porron is a traditional glass wine pitcher, which contienen ¾ de litro y muy típico de algunas holds 3/4 liter, typical of many regions of Spain regiones españolas como Castilla, Catalunya y like Castile, Catalonia and Aragon. Aragón. (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products Galicia & Asturias Galician & Asturian Buffet En frío – a escoger 2 opciones Cold - to choose 2 options Salpicón de patata y pulpo Potato salad with octopus Ensalada de col, cebolla tierna y lacón Cabbage salad with spring onion and shoulder of pork Surtido de empanadas gallegas Galician pies assortment Pulpo a feira Octopus “a feira” (Galician style) Salpicón de marisco Seafood salad Ensalada de mejillones Mussels salad En caliente – a escoger 2 opciones Warm - to choose 2 options Cachelos con pimentón y aceite de oliva “Cachelos” (Galician potatoes) with paprika and virgin olive oil Merluza en caldeirada “Caldeirada” hake Pimiento de Padrón Green baby peppers from Padrón Lacón con grelos “Lacón” (shoulder of pork) with rapini Choricitos a la sidra Mini “Chorizo” (spicy sausage) with Galician cider A la vista Showcooking Cocedero de marisco Steamed Shellfish (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products A añadir: To add: Escanciador + supl. “Escanciador” station + suppl. Estación de escanciador de sidra, bebida que se “Escanciador” station of cider, alcoholic beverage obtiene de la fermentación de la manzana made from the fermented juice of apples Degustación de ostras Oysters station 1 ud por persona +supl. 1 ut per person +suppl. 2 uds por persona +supl. 2 uts per person +suppl. Ostras de Bouzigues – Categoría 2 Oysters from Bouzigues – Category 2 Acompañadas de mantequilla, pan moreno, limón Served with butter, brown bread, lemon and y vinagreta de escaluña shallot vinaigrette (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products Pais Vasco & La Rioja Basque & La Rioja Buffet En frío – a escoger 2 opciones Cold - to choose 2 options Ensalada de espárragos y jamón Asparagus and cured ham salad Menestra de verduras con bonito Vegetables with tuna Surtido de quesos del Norte: Cabrales, Idiazábal Northern cheeses assortment: Cabrales, Idiazábal y Roncal and Roncal Pimientos del Piquillo rellenos de pescado y Piquillo red peppers stuffed with fish and seafood marisco Pastel de Cabracho Cabracho “fish” cake Ensalada de setas y jamón de pato Wild mushrooms and duck ham salad Tortilla de patata y cebolla Spanish omelette with potatoes and onion Espárragos blancos con vinagreta White asparagus with mimosa vinaigrette En caliente – a escoger 2 opciones Warm - to choose 2 options Pimientos de Piquillo asados (v) Roasted Piquillo red pepper Estofado de judías con verduras Beans stew with vegetables Marmitako de atún Tuna marmitako (tuna, potato, onion, pepper and tomato stew) Dorada a la Donistiarra Gilt-head bream loins Donostiarra style Parrillada de verduras Grilled vegetables A la vista Showcooking Chuletón de ternera Beef t-bone (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products A añadir: To add: Buffet de Latas + supl. Cans station + supl. Latas de: Cans: Mejillón, Berberechos, Navajas, Mussels, Cockles, Razor clams, Pulpo, Pescado azul, Ventresca y Octopus, Oily fish, Tuna belly and Olives Aceitunas “Gilda” mini skewer Gilda Cornets with: Cucuruchos con: Chips, barks… Patatas chips y cortezas Vermouth & siphon Vermut con sifón Degustación de Vinos DO Rioja Winestasting DO Rioja Degustación de vinos tintos: + supl. Tasting of red wines: + supl. - 2 Vinos - 2 wines - 3 Vinos - 3 wines - 4 Vinos - 4 wines (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products Andalucía Andalusian Buffet En frío – a escoger 2 opciones Cold - to choose 2 options Gazpacho con picatostes (v) “Gazpacho” (tomato cold soup) with croutons Salmorejo (v) “Salmorejo” Ensalada de jardín (v) Garden salad Pipirrana (Ensalada de cebolla, tomate, pimiento “Pipirrana” (Salad with onion, tomato, green pepper verde y pepino) (v) and cucumber) Selección de salazones Salting assortment Bacalao, Atún en escabeche, Anchoas con aceite de oliva Cod fish, Tuna in brine, Anchovies with virgin olive oil, Tuna virgen, Ventresca de atún, Mejillones en escabeche, belly, Mussels in brine, Burks, crisps and stuffed olives Cortezas, Patatas chips y Aceitunas rellenas Selección de embutidos ibéricos Iberian cold meats assorted “Papas aliñadas” (patatas, huevos, pimiento y “Papas aliñadas” seasoned potatoes (potatoes, cebolla) eggs, pepper and onion) Ensaladilla rusa Russian salad En caliente – a escoger 2 opciones Warm - to choose 2 options Tortilla de camarones Shrimp omelette Rabo de toro a la Jerezana Beef tail stew in “Jerezana” style Cucurucho de chipirones Baby squid paper cone Guisantes con jamón Peas sautéed with cured ham A la vista Showcooking Pescado variado en espeto a la Selection of fish in “espeto” (skewer) malagueña Malaga style (V) Vegetariano IVA no incluido (V) Vegetarian VAT not included Los ingredientes pueden variar según la estacionalidad de los productos Ingredients can slightly change according to the seasonability of the products A añadir: To add: Buffet de Jamón ibérico + supl. Iberian cured ham buffet + suppl. Servido con pan rústico, tomate de colgar y aceite Served with rustic bread, tomato and virgin olive de oliva virgen extra oil Precio por estación de jamón
Load more

Recommended publications
  • Potatoes for Example Crossword
    Potatoes For Example Crossword Select Download Format: Download Potatoes For Example Crossword pdf. Download Potatoes For Example Crossword doc. potatoes,Submitted then by the pan food fried, supply she stuffedmeant tothe the couch? heart Roundof the case dumpling something shape is when new frenchcrossword. fries, Adjective boiling or for earliersoft. Flag this this website page in.daily Russian crossword salad and as thespud. potatoes Cryptic 7 crossword was one of clue the potatoes puzzle b fromis usually the coronavirus accompanies onethe potatoes?of time, salt Thai or itscurry simply of the wrong image or belongnew potatoes. to eat potatoes Posted freelyin. Inca to goldsolve potatoes the crossword to share cluequickly not least logoswrite crossword and one? Mealclue ofat potatoesthe answer for toexample see the that balkans, are a andmain shape page! speeds Flag this cooking may be time. able Trinxat to know is thethe slotscrossword on mac solver os x, with red potatoesa baked. haveGuests been to loginreceiving or new a group york times of? First of jewish start up food the composed image belong primarily to all of Finishedhis. That solvingfile on your what are it appears very simple. there Points are on of potatoes potato and example one of crossword? large and you Few for of example the javahotpot6 crossword. andfolder seals called the a newpromising food as approach wheat as to in. improve Design your with inboxhalal meatsevery typesuch of? as Homogenicwell, yellow colourskin and and potatoes onions chickenshifted during due to the any flowers other crosswordmerely meant champ to meat. premium Trash crossword about cookies game tosolutions.
    [Show full text]
  • Rutas Gastronomicas
    n o g a r A i a Va l e n c Contents Introduction ……………………………………………………………………4 The Denominations of Origin routes The wine route ……………………………………………………………………6 The cava route ……………………………………………………………………10 The olive oil route …………………………………………………………………12 The produce routes The seafood route…………………………………………………………………16 The rural produce route ……………………………………………………………18 The mountain and forest produce route ……………………………………………20 The livestock produce route ………………………………………………………22 The poultry route …………………………………………………………………24 Gastronomic map of Catalonia …………………………………………………26 The craft foods routes The sausages route ………………………………………………………………28 The cheese route …………………………………………………………………30 The pantry route …………………………………………………………………32 The routes of trades and tradition The traditional cuisine route ………………………………………………………34 The pastries route …………………………………………………………………36 The markets route…………………………………………………………………38 The food trades route ……………………………………………………………40 The museums route ………………………………………………………………42 Directory ………………………………………………………………………46 The gastronomic heritage of Catalonia Catalonia has an extraordinary cultural heritage and landscape, but it is also one of the world's main gastronomic destinations. Its cuisine is a driving force for tourism because Catalonia has a substantial supply of high-quality culinary products and services. Thus, our country's gastronomy is a first-rate asset and adds value to the rest of what the country has to offer. oistening a piece of toasted bread by rubbing it with a very mature tomato Mcut in half, drizzling it with extra virgin olive oil and then adding a pinch of salt is, for those who come from abroad, one of the best introductions to the cuisine of the country. Pa amb tomàquet is, surely, the traditional food most com- monly eaten by Catalans, even though it is a rel- atively new dish since tomatoes arrived from the Americas only a little more than five centuries ago.
    [Show full text]
  • Diapositiva 1
    WEDDING MENU GRAND MARINA EUROSTARS GRAND MARINA ***** GL Eurostars Grand Marina is the perfect stage to celebrate your special moments. Enjoy your wedding at the highest level and with the best amenities that will ensure a guaranteed success. We have different rooms celebrations for up to any number of guests and a natural light that lights up the room. But without doubt, one of our greatest gifts on this day is our spectacular sightseen .... Surrounded by the Mediterranean Sea and under the great mountain of Montjuïc, the beauty and serenity flaunt at the Eurostars Grand Marina. Seek advice from the best professionals and forget about the organization of the wedding ... We guarantee the best care and the most unforgettable memories. * Se WEDDING MENU GRAND MARINA 1. WEDDING CLASSIC MENU SNACKS Crunchy vegetables snacks Sellection of Boca Bits (Saffron, Squid Ink and Seaweeds) Crispy Rice Bread and Curry COLD HOT ……………………………………………………………………… …………………………………………………… Crisp ginger bread with foie mi-cuit and hazelnut Baked Sardines and Roasted Red Pepper Black Olive Crackers with Codfish Brandade Mini Brioche of Sausage and Apple Majorcan Sobrassada Brownie (soft sausage meat) with Mahón Cheese. Crispy Prawn with Romesco Sauce Clam in vinegar Chardonnay and Caviar Homemade Croquettes of Iberian Ham Galician Tuna Pie Cappuccino of Artichoke and Mushrooms Curd of Foie with Mango and roasted corn Monkfish and Shrimps Skewer in small glass with its sauce Roast Beef of Veal with goat cheese and Quince Roast Veal with Terivaky Sauce Bluefin tuna confit
    [Show full text]
  • Olives and Encurtidos Cheese
    Please tell your server immediately if anyone in your party has a food m GOAT’S MILK CHEESE allergy or intolerance. We label our menus with the three most common Garrotxa – mild Catalan cheese with a mushroomy crust p Faloloedrg Aelnles rgieGslu &te In,t omleMrailnkc, ens Nuts and v Vegetarian. a indicates that Olives and Encurtidos Monte Enebro other allergens are also present. Please refer to our full allergen matrix – regal soft lemony goat’s cheese, twice world cheese a v All 4.25 of the year from Ávila p sheet for details and ask your server if you are unsure about anything. Mixed marinated olives Murcia al Vino – wine soaked mild goat’s cheese from Murcia p - a mix of everything Pelotín olives D'Atura – mature hard pasteurised goats cheese from Catalunya – in a marinade of garlic, oregano and paprika We want you to enjoy your time with us; if you have any additional needs, at Caspe olives with a creamy tang p – strong Catalan olives with fennel and garlic aWlle, hplaevaes ae sleetp uasr aktneo vwe.g Wane mhaevneu a, pfulellays aec acsekss yiobuler tsoeilrevte dr.ownstairs. Cal Fort – pasteurised goat’s cheese from Catalunya. Matured Manzanilla olives - juicy green Andalucian olives Additional needs with charcoal to give an intensity of flavour with a smooth Verdial olives - cracked green olives with paprika and oregano p Our staff share the tips out across the whole team. An optional service Empeltre olives – black Catalan olives marinated in oregano creamy finish charge of 10% will be applied to groups of 8 or more people.
    [Show full text]
  • Six Selections - $30 Per Person Per Hour Eight Selections - $40 Per Person Per Hour
    Six Selections - $30 per person per hour Eight Selections - $40 per person per hour Parmesan, Artichoke + Roasted Mini Lobster Rolls Tomato Crostini Fish + Chips Vegetable Glass Roll Gaufrette Potato, Tartare Sauce Tamarind Sauce Spicy Shrimp Skewers Eggplant Parm Rounds Sweet Chili Sauce Mac + Cheese Bite Chicken + Waffles Salsa Verde Béarnaise Sautéed Vegetable Dumplings Duck Cigar Ponzu Dipping Sauce Port Wine-Cherry Dipping Sauce Goat Cheese Gougères Sausage Ragu Fig Compote Polenta Cake, Mascarpone Black Bean Falafel Tarte Flambée Avocado Green Harissa Crème Fraîche, Bacon Wild Mushroom Grilled Cheese Andouille Arancini Parmesan Fonduta Tortilla Espagnole Roasted Tomato Aioli Potato Latke Pastrami, Sauerkraut, Whole Grain Cheese Taquitos Mustard Queso Fresco, Jalapeño Jam Braised Pork Tostada Hamachi Crudo Salsa Verde, Queso Fresco Coconut Cream, Chili Spiced Lamb Flatbread Classic Shrimp Cocktail Pickled Cherry Peppers, Feta, Za’atar Spicy Remoulade Mini Shepherd’s Pie Tuna + Avocado Tartare Wonton Chip Korean BBQ Meatball Sesame Hoisin Sauce Everything Salmon Tartare Chive Cream Cheese, Bagel Chip Charred Beef Tenderloin Pretzel Crouton, Pickled Horseradish Three Selections - $28 per person per hour Four Selections - $36 per person per hour Yukon Gold Gnocchi Bolognese, Whipped Ricotta or Wild Mushroom Ragu Seared Romanesco Red Quinoa, Caper Gremolata Charred Shrimp Chorizo Paella, Citrus Sauce Seared Scallop Fingerling Potato, Bacon Vinaigrette Lobster Mac + Cheese Roasted Chicken Root Vegetable Risotto, Sherry Emulsion Herb Crusted
    [Show full text]
  • Foreverbarcelona.Com
    Includes Catalan recipes and food Titledictionaries! Foreverbarcelona.com Over1 50 market stalls reviewed! © 2012. Marta Laurent Veciana Foreverbarcelona.com All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanic photocopying, recording or otherwise, without prior permission of the author. Texts & Photographs: Marta Laurent Veciana Design: Jane Ashley @ nathalielussier.com All Boqueria maps are based on the one provided at the market website. ISBN: 978-84-615-7810-8 Legal Deposit: B-13343-2012 Barcelona, Spain With special thanks to the inhabitants of the market: vendors, owners, waiters and other, who have accepted and welcomed me and my guests, collaborating with me in my tours showing us their produce and answering our questions. Thank you for opening up and developing this friendship relationship with me over the years. I also want to thank Jane Ashley and Nathalie Lussier and her team, without whom this book wouldn’t have been possible. – Marta table of contents ABOUT THE AUTHOR 4 THE RIGHT HAND SIDE OF THE MARKET 26 The inner alleys 27 The outer alleys 31 INTRODUCTION 5 GLOSSARY 36 How to use it 36 MARKET INFO 6 Fruit and berries 38 How to get there 6 Veggies and greens 39 When to come 6 Nuts and sweets 40 Meat and poultry 41 Cold cuts, ham and meat preparations 42 A LITTLE BIT OF HISTORY TO START... 7 Fish 43 Seafood and shells 44 Cheese and dairy 45 THE CENTRAL ALLEY AND THE FISH SECTION 8 Beans and similar 46 Main entrance 8 Spices, herbs and seasonings 47 Central Alley 9 The end of the central alley 12 MARKET RECIPE INDEX 48 THE LEFT HAND SIDE OF THE MARKET 14 The bottom-left area 14 The front-left area 19 about the author Marta Laurent is a real Barcelona local, She knows all the secrets of the local born in 1976.
    [Show full text]
  • Wedding Menus
    If each person is unique, your catering should be too WEDDING MENUS JORDI CALVACHE I CHEF MANAGER elCateringdCalvache Any good news is a good reason to celebrate. Whether a birthday, a family banquet, a wedding, a private party or any other kind of event. At D’Calvache Catering we feel the unique pleasure to assist you at any time on this great day. Every single guest is the centre of attention and we make sure every wish is fulfilled. We regale you with extraordinary gourmet menus perfected down to the smallest detail, so that it becomes an unforgettable surprise. D’Calvache Catering works with a produce of the highest quality and combines this with creative approaches and flavors of the traditional cuisine. Merging with new techniques and with an optimum use of raw materials your event will be unique and enjoy a high quality service. Social events are especially important due to the high emotional component. We understand that during and after the big party the intensity of various feelings in the steady flow of the organization. That is why we are proud to see a smile on your face and we would like to express our gratitude to be a part of this unique experience. Can you remember the last time when you were really surprised? D’Calvache Catering is your choice, more than 10 years united by our passion for events! ABOUT US Our Chef and founder, Jordi Calvache, began his professional career at a very early age, dreaming of becoming a major chef one day. As a tireless traveler, he gained his first experiences and learned with reknown chefs like Ferran Adria at the restaurant El Bulli and the restaurant hacienda Benazuza in Seville, as well with Pedro Suijana, Restaurant Akelare in San Sebastian, which formed a solid education in his career in haute cuisine.
    [Show full text]
  • Award Cheese Bronze Silver Silver Silver Silver
    World Cheese 2016 Results as of 18/11/2016 10:00 Version 1. Subject to change. Awards may be added. Entry Entry Class Class No Award Cheese Company Name Country Website Team Woolwich on behalf of Saputo - 5001 1 Bronze Original Chevre Saputo Specialty Cheese USA www.saputospecialty.com Rosana Golvano Palomar - "Quesos 5001 2 Silver Queso de Cabra Fresco de Luna" Spain http://quesosdeluna.blogspot.com.es 5001 7 Bronze QUESO DE UNTAR Quesos Elvira García Spain www.quesoselviragarcia.com 5001 9 Bronze Yeats Country Spreadable Goats Cheese Green Pastures Donegal Ireland www.greenpasturesdonegal.com 5001 10 Silver Queso Fresco Sdad Coop. Ltda. Quesos Guriamen Spain GRUPO GANADEROS DE 5001 11 Silver Maxorata fresco FUERTEVENTURA S.L. Spain www.maxorata.es 5001 15 Silver FRESC DE DRAP MONTBRÚ Formatgeries Montbrú S.A Spain www.montbru.com 5001 21 Bronze Fresh Crottin Vermont Creamery USA www.vermontcreamery.com QUESERIA VALDEHORNOS Juan 5001 31 Bronze VALDEHORNOS Fresco Carlos Hontanilla Spain www.valdehornos.com FRESH GOAT CHEESE /QUESO DE CABRA 5001 38 Bronze NATURAL LACTEAS COBREROS, SA Spain 5002 7 Silver TAUPINETTE JOUSSEAUME Jousseaume EARL France www.goat-and-cheese.com 5002 8 Bronze Morla Lavialattea srl Italy www.caseificiolavialattea.it 5002 12 Bronze Forest Phantom Belnori Boutique Cheesery South Africa www.belnori.co.za 5002 13 Silver Bloomsdale Baetje Farms LLC USA www.baetjefarms.com 5002 15 Silver GOAT'S LOG CHEESE RIPENED HIJOS DE SALVADOR RODRIGUEZ S.A. Spain www.elpastor.com 5002 16 Gold St Tola Ash Log Inagh Farmhouse Cheese Ltd Ireland WWW.st-tola.ie 5002 17 Bronze Tomina di Capra carozzi formaggi srl Italy www.carozzi.com 5002 18 Bronze Lo Cendrat Formatges L'Oliva Spain www.formatgesloliva.com 5002 19 Gold Lo Coscollet Formatges L'Oliva Spain www.formatgesloliva.com http://www.haystackgoatcheese.com 5002 28 Bronze Haystack Peak Haystack Mountain Goat Dairy USA / World Cheese 2016 Results as of 18/11/2016 10:00 Version 1.
    [Show full text]
  • Liste De Mets À Base De Pomme De Terre
    Liste de mets à base de pomme de terre De très nombreux mets à base de pomme de terre sont préparés dans les diverses cultures. La pomme de terre, qui est l'un des principaux aliments de base de l'humanité, est largement consommée dans tous les pays du monde, et s'apprête en outre de façons très variées. Sommaire 1 Liste alphabétique 2 Liste par principaux ingrédients 2.1 Pommes de terre seules 2.2 Pommes de terre et farine de céréales 2.3 Pommes de terre et fromage 2.4 Pommes de terre et légumes 2.5 Pommes de terre et œufs 2.6 Pomme de terre et poisson 2.7 Pomme de terre et viande 2.8 Charcuterie 2.9 Desserts 2.10 Soupes et potages Plats à base de pommes de 2.11 Sandwichs terre 3 Compléments 3.1 Articles connexes Liste alphabétique Ajiaco, soupe de pomme de terre (Colombie) Aligot, purée de pomme de terre et tomme fraîche (France, Aubrac) Aloo chaat, pommes de terre sautées et épicées (Inde) Aloo gobi, plat de curry indien constitué de pomme de terre et chou-fleur (Inde) Aloo gosht, plat de curry de viandes et pomme de terre (Inde, Pakistan) Aloo matar, plat de curry indien constitué de pommes de terre et petits pois (Inde) Aloo paratha, pain non levé, farci d'une purée pommes de terre épicée (Inde) Aloo tikki, sorte de galette frite de purée de pommes de terre (Inde) Batata harra, pommes de terre épicées (Liban) Batata vada, beignets de purée de pommes de terre et de farine de pois-chiches vendus dans la rue (Inde) Bol d'aligot.
    [Show full text]
  • Tesis Doctoral Francisco J. Delgado. 2011
    Edita: Universidad de Extremadura Servicio de Publicaciones Caldereros 2. Planta 3ª Cáceres 10071 Correo e.: [email protected] http://www.unex.es/publicaciones Vicepresidencia Segunda y Consejería de Economía, Comercio e Innovación Dirección General de Innovación y Competitividad Empresarial Instituto Tecnológico Agroalimentario (INTAEX) Crta. S. Vicente, s/n Aptdo. 20107 06071 BADAJOZ Tfno: 924 01 26 50 Fax: 924 01 26 74 intaex.juntaextremadura.net Dña. Mª del Rosario Ramírez Bernabé, Doctora en Veterinaria y contratada-doctor INIA en el Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) INFORMA que la Tesis Doctoral titulada “ESTUDIOS DE LOS CAMBIOS MADURATIVOS EN EL QUESO DE CABRA DE LECHE CRUDA DE LA D.O.P. “QUESO IBORES”. EFECTO DEL TRATAMIENTO DE ALTAS PRESIONES HIDROSTÁTICAS SOBRE SU MADURACIÓN” presentada por el licenciado D. Francisco José Delgado Martínez, ha sido realizado bajo mi dirección en el Instituto Tecnológico Agroalimentario de Extremadura (INTAEX). Hallándose concluido y reuniendo a mi entender las condiciones necesarias, autorizo su presentación para su defensa ante el tribunal que ha de juzgarlo. En Badajoz, a 10 de Mayo de 2011 Fdo.: Dra. Mª del Rosario Ramírez Bernabé FACULTAD DE VETERINARIA Tecnología de los Alimentos Dr. Ramón Cava López Campus Universitario Avda. Universidad s/n E-10071-CÁCERES Teléfono: 927 257169 Fax: 927 257110 e-mail: [email protected] D. Ramón Cava López, Doctor en Veterinaria y Profesor Titular del Área de Tecnología de los Alimentos de la Facultad de Veterinaria de la Universidad de Extremadura INFORMA que la Tesis Doctoral titulada “ESTUDIOS DE LOS CAMBIOS MADURATIVOS EN EL QUESO DE CABRA DE LECHE CRUDA DE LA D.O.P.
    [Show full text]
  • Cheese for Dummies
    Index Appenseller cheese, 200 • A • appetizers Abbaye de Belloc, 157 Comté wafers, 267 Abbaye Saint Benoît du Lac, 130 Crispy Cheese Croquettes, 268 Abeiderrahmane, Nancy, 337 famous, 266 about this book, 1–5 Gougères, 270–271 accessories, 95–97 Queso Fundido con Pollo, 269 ackawi, 228 apple pectin powder, 243 affi nage. See also aging apricots, 312–313 about, 10 Arding, Kate, 37, 139 art of, 31 Argentine cheesemaking, 133 French fromageries best known for, 162 Armenian cheeses, 211 affi neurs, 31 Artisan Cheese Making at Home (Karlin), Aged Gouda and Walnut Biscotti, 308–309 323 aging. See also ripening artisan cheeses. See also artisanal hard cheese, 60 cheesemakers Loire Valley goat cheeses, 155 Alberta and Ontario, 128 Manchego cheese, 187 books on, 323 airaq, 334 British Columbian, 128 Alberta, 128 California’s, 113–115 alcohol. See beer; spirits; wine costs of, 37 ales, 252–253 found in Rockies, 120 Aligot, 158, 266 Idaho’s, 118 Allgäu cheeses, 205–207 Irish, 146 alpine cheeses New York, 125 characteristics of, 197–198 New Zealand’s emerging, 222–223 Italian, 167 Oregon, 116 from Switzerland, 198–203 Quebec and Maritimes, 129–130 Alsace-Lorraine cheeses, 163–164 Southern U.S., 122–123 American Cheese Society, 13, 83, 345–346 U.S. production of, 112 American cheeses. SeeCOPYRIGHTED North American Vermont, MATERIAL 124 cheeses Washington State’s, 117–118 American Livestock Breed Conservancy, 20 Artisanal, 31, 88 Amish Country Cheese Festival, 349 artisanal cheesemakers ammoniated aroma, 41, 48, 61, 152 Alison Hooper, 339 Androuët,
    [Show full text]
  • Seafood Meat & Poultry Vegetables, Fruits & Cheese
    VEGETABLES, FRUITS & CHEESE Saffron ‘Alioli’ sweet onion cocas, pimentón 7 Marcona Almonds sea salt, thyme 7 Roasted Eggplant Dip romesco, chickpea crisps 7 Warm Marinated Olives kumquat preserves, rosemary 7 Potato ‘Tortilla' caramelized onions, eggs 7 Roasted Cauliflower dates, olives, almond crumble 8 Vegetable Escabeche olive oil, sunflower crisps 8 Trio of Soups gazpacho, avocado, almond-garlic 8 ’Patatas Bravas’ chile sauce, saffron alioli 8 Grilled Vegetables roasted peppers, blood orange 8 Fried Padrón Peppers garlic chips, onion crisps 8 Romaine Hearts Idiazábal cheese, creamy garlic 9 Roasted Beets Garrotxa cheese, sesame crusted walnuts 9 Black Kale Fritters pine nuts, sour cherries, green apple 9 Toasted Whole Grains tomatoes, cucumbers, herbs 9 Stuffed Piquillo Manchego cheese, basil-orange chutney 9 Manchego Cheese toasted spelt bread, salmorejo 9 Empanadas wilted greens, young Mahon cheese 10 Goat Cheese endives, pink grapefruit, pumpkin seeds 10 Medjool Dates crispy pancetta, apple-mustard sauce 11 Spiked Fruits red sangria jelly, blood orange 12 Baked Monte Enebro pistachio crust, caramelized onions 13 Regional Cheese Selection toasted spelt bread, membrillo 14 SEAFOOD Bacalao olives, oranges, fennel 9 Fried Calamari lemon alioli, spicy pickled peppers 11 Seafood Ceviche tomatoes, cucumber, lime 14 Fried Oysters crisp bacon, lettuce cups 15 Baked Clams garlic-herb butter, oregano crumble 16 Grilled Octopus garbanzos, celery hearts 16 Shrimp ‘Al Ajillo' rice beans, sun-dried tomatoes 17 Spanish Osetra Caviar bottarga stuffed
    [Show full text]