DOCSLIB.ORG

Bebidas Beverages

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bebidas Beverages Aer Work Bebidas & Canapés Aer Work Dinks & Canapés A Época de Natal é a altura perfeita para juntar as pessoas que mais gostamos. Convide os seus colegas ou amigos para o Fontana Bar & Lounge ou para o nosso acolhedor Winter Garden e desfrute de bebidas e canapés. Com uma vasta variedade de opções e complementos, garantimos que iremos responder às suas necessidades e exceder as expectativas. The Christmas season is the perfect time to meet your loved ones. Bring your colleagues or friends to Fontana Bar & Lounge or Winter Garden for Drinks & Canapés. With a wide variety of options, we are sure to meet your requirements and exceed your expectations. Canapés Canapés Vol au Vent de Perú Turkey Vol au Vent Bruschetta de Salmão Fumado Smoked Salmon Bruschetta Brunesa de Melão com presunto Melon with Smoked Ham Quenelle de Bacalhau à Brás “Bacalhau à Brás” Codfish with Potatoes & Egg Mini Hamburguer de Alheira com Ovo de Codorniz Mini Smoked Sausage Burger with Quail Egg Cogumelo Recheado com Tomate Cherry e Pesto Mushroom Stuffed with Cherry Tomato and Pesto Pimento Padron Padron Pepper Peixinhos da Horta “Peixinhos da Horta” Green Bean Tempura Broas Castelares “Broas Castelares” Christmas Sweet potato Arroz Doce com Fios de Ovos Sweet Rice with Egg Yolk Threads Pastel de Nata “Pastel de Nata” Custard Tart Espetada de Fruta Fruit Skewer Bebidas Cocktail de boas-vindas | Vinho Branco e Tinto (sugestão do Sommelier) | Espumante Brut | Cerveja Nacional | Refrigerantes & Sumo de Laranja | Águas com e sem gás Dinks Welcome Cocktail | Red and White Wine (selected by our Sommelier) | Sparkling Wine | National Beer | Soft Drinks & Orange Juice | Still & Sparkling Water 27,00€ POR PESSOA | OFERTA VÁLIDA PARA 1 HORA DE SERVIÇO E UM MÍNIMO DE 20 PESSOAS | 15€ POR HORA EXTRA POR PESSOA | OS PREÇOS INCLUEM IVA À TAXA EM VIGOR (MÍNIMO 20 PESSOAS) | 27,00€ PER PERSON | OFFER VALID FOR 1 HOUR SERVICE AND A MINIMUM OF 20 PEOPLE. | 15€ PER EXTRA HOUR PER PERSON | VAT INCLUDED Opções de Buet Buet Options Entradas & Saladas Entradas & Saladas Selecione 4 entradas Carpaccio de Novilho ou de Bacalhau. Bacalhau ou Salmão Fumado. Espargos Grelhado com Queijo Feta. Salada de Mozzarella e Mangericão, Salada Colslow, Salada de Atum, Salada de Grão com Bacalhau ou Salada de Polvo. Tábua de Presunto, Tábua de Queijos, Tábua de Enchidos. Choose 4 starters Veal or Cod Fish Carpaccio. Smoked Cod Fish or Salmon. Grilled Asparagus with Feta Cheese. Mozzarella and Basil Salad or Coleslaw Salad or Tuna Salad or Cod Fish and Chickpeas Salad or Octopus Salad. Smoked Ham Board or Portuguese Cheese Selection Board or Portuguese Smoked Sausages Board. Sopas Soups Selecione 1 sopa Creme de Abóbora Assada com Croutons de Ervas. Caldo Verde com Chouriço. Sopa de Peixe e Coentros. Sopa de Tomate e Manjericão. Choose 1 soup Roasted Pumpkin Cream Soup with Herb Croûtons. Cabbage Soup with Chorizo. Fish and Coriander Soup. Tomato and Basil Soup. Peixe Fish Selecione 1 prato de peixe Dourada Assada com Legumes da Época e Molho de Alcaparras. Lagueirada de Bacalhau ou Polvo. Garoupa Braseada com Citrinos, Batata Salteada Espinafres Frescos. Choose 1 sh dish Roasted Sea Bream with Vegetables and Capers Sauce. “Lagueirada de bacalhau” Grilled Cod Fish with Roasted Potatoes and Sautéed Turnip Tops. “Lagueirada de polvo” Grilled Octopus with Roasted Potatoes and Sautéed Turnip Tops. Braised Grouper with Citrus, Sautéed Potatoes and Spinach. Cane Meat Selecione 1 prato de carne Sopas Borrego Assado com Batatinha Primor Ervas Frescas e Cebolinhas Caramelizadas Perú Recheado com Batata Assada e Molho Trufado Vitela com Molho Madeira e Cogumelos Salteados. Choose 1 meat dish Roasted Lamb with Potatoes, Fresh Herbs and Caramelized Onions Turkey Stuffed with Roasted Potatoes and Truffle Sauce Veal with Madeira Wine Sauce and Sautéed Mushrooms. Vegetariano Peixe Vegetarian Selecione 1 prato vegetariano Penne com Cogumelos e Tomate Seco, Gnocchi de Batata com Ervas e Pesto. Choose 1 vegetarian dish Penne with Mushrooms Sauce and Dried Tomato, Potato Gnocchi with Herbs and Pesto. Sobremesas Desserts Seleção de Sobremesas Natalícias e Variedade de Fruta Fresca Laminada Selection of Portuguese Christmas Desserts and Selection of Seasonal Fruits Bebidas Beverages Águas (com e sem gás), Vinho Branco e Vinho Tinto (Seleção do Sommelier), Cerveja Nacional Refrigerantes, Sumo de Laranja Natural, Seleção de Chás e Café Expresso. Still and Sparkling Water, White and Red WineSopas (Sommelier Selection). Portuguese Beer, Soft Drinks, Fresh Orange Juice, Coffee and Tea 51,00€ POR PESSOA | OS PREÇOS INCLUEM IVA À TAXA EM VIGOR (MÍNIMO 30 PESSOAS) 51,00€ PER PERSON | VAT INCLUDED (MINIMUM 30 PEOPLE) Opções de Set Menu Set Menu Options Entradas Starters Selecione 1 entrada Peixe em Caldo de Marisco e Citrinos. Capuccino de Abóbora, Pistachios e Rebentos de Ervilhas. Risotto de Cogumelos Shiitake com Algas Frescas e Pétalas de Salmão. Select 1 starter Fish with Seafood Broth and Citrus. Pumpkin Cappuccino, Pistachio and Pea Shoots. Shiitake Mushrooms Risotto with Seaweed and Salmon. Prato Principal Main Course Selecione 1 ou 2 pratos principais Perú Recheado com Castanhas Caramelizadas,Sopas Enchidos Assados e Batatinhas com alecrim Lombo de Bacalhau Confitado com Puré de Grão e Duo de Pimentos Assados Risotto de Espargos Grelhados com Lascas de Parmesão Crocante e Rebentos Select 1 or 2 main courses Turkey with Caramelized Chestnuts, Roasted Sausages and Potatoes with Rosemary Cod Fish Confit with Chickpea Purée and Roasted Peppers duo. Grilled Asparagus Risotto with Crispy Parmesan and Shoots. Peixe Sobremesas Desserts Seleção de Sobremesas Natalícias e Variedade de Fruta Fresca Laminada Selection of Portuguese Christmas Desserts and Selection of Seasonal Fruits Bebidas Beverages Águas (com e sem gás), Vinho Branco e Vinho Tinto (Seleção do Sommelier), Cerveja Nacional Refrigerantes, Sumo de Laranja Natural, Seleção de Chás e Café Expresso. Still and Sparkling Water, White and Red Wine (Sommelier Selection), Portuguese Beer, Soft Drinks, Fresh Orange Juice, Coffee and Tea SELECIONE 1 ENTRADA + 1 PRATO PRINCIPAL €42,00 POR PESSOA COM BEBIDAS INCLUÍDAS SELECIONE 1 ENTRADA + 2 PRATOS PRINCIPAIS €49,00 POR PESSOA COM BEBIDAS INCLUÍDAS. A ESCOLHA DO MENU DEVERÁ SER IGUAL PARA TODO O GRUPO | OS PREÇOS INCLUEM IVA À TAXA EM VIGOR (MÍNIMO 15 PESSOAS) SELECT 1 STARTER + 1 MAIN DISH € 42.00 PER PERSON WITH BEVERAGES INCLUDED SELECT 1 STARTER + 2 MAIN DISHES € 49.00 PER PERSON WITH BEVERAGES INCLUDED PLEASE NOTE, THAT THE MAIN COURSE SHOULD BE THE SAME DISH FOR THE ENTIRE GROUP. IF DIFFERENT MAIN COURSES WITHIN A GROUP ARE REQUESTED, ADDITIONAL FEES MIGHT APPLY | PRICES INCLUDE VAT (MINIMUM 15 PEOPLE) .
Load more

Recommended publications
  • Índice Geral De RECEITAS N.38 | JANEIRO N.39 | FEVEREIRO N.40 | MARÇO
    ÍNDICE GERAL DE RECEITAS N.38 | JANEIRO N.39 | FEVEREIRO N.40 | MARÇO Alheira com brócolos e ovos de codorniz pág. 24 Creme de legumes pág. 43 Artisan bread pág. 37 Arroz selvagem com couve Sopa de legumes com pesto pág. 18 Batido de banana e manteiga de amendoim pág. 24 e cebola caramelizadas pág. 41 Sopa de nabiças pág. 32 Bavaroise de café pág. 31 Barra de cereais pág. 20 Espargos com presunto pág. 24 Carbonara com abóbora e bacon pág. 20 Bolinhos de bacalhau recheados com azeitona pág. 40 Arroz de peixe com espinafres e limão pág. 44 Cebolada de porco com batata e curgete assadas pág. 46 Bolo de ananás pág. 34 Empadão de atum pág. 31 Cheesecake de menta pág. 45 Bolo intenso de chocolate pág. 44 Espetadas mistas de peixe em alecrim com molho Choux de camarão com molho de açafrão pág. 16 Bolos da sorte pág. 28 de iogurte e limão pág. 31 Creme de beterraba e laranja pág. 20 Brandade de bacalhau pág. 21 Rolo de espinafres e salmão pág. 19 Creme de limão pág. 42 Coelho à diplomata pág. 30 Espetadas de frango com puré de abóbora Esparguete com molho de tofu e legumes pág. 33 Couve-flor gratinada com natas e coentros pág. 42 e batata-doce pág. 16 Esparguete preto com camarão agridoce pág. 44 Creme de feijão branco e tomate pág. 26 Lombinhos de porco com coentros e limão Espetadas de cogumelos e bacon com arroz Crepes limpa-frigoríficos pág. 39 e cuscuz com bacon pág. 25 de repolho pág.
    [Show full text]
  • Lommen 53 - Madtraditioner I Norden 1 Skumröring
    NET- 53 Madtraditioner i Norden Netversion med litteraturhenvisinger og andre mindre udvidelser Indhold 2 Kommende årsmøder 3 Forord 4 Ny Nordisk Mad 8 Nordiska mattraditioner 10 Utan pengar – inga hagar och ängar! 14 Mat för fjällfolk13 God, hederlig och helgjuten mat 18 ‘Tvengsberg’ - ett litet korn med stor styrka 20 ´Sangaste’ - världens äldsta rågsort 21 Nordiske retter med rug 22 Finskt ‘talkkuna’ 52 Sahti - en traditionel finsk hjemmebrygget øl 22 Estniskt ‘kama’ 55 GÅRDSØL - vår glemte øltradisjon 24 Bovete, ett bortglömt ”sädesslag”? 58 Kalja er til arbejde og sahti til fest 26 Manna-Sødgræs - endnu en glemt Nordisk kornsort!60 Ny Nordisk Øl - på vej mod lokalt ølterroir 27 Torsken i form av tørrfisk, lutefisk og klippfisk 62 Historisk humleodling i Sverige 32 Rødseien - en spesialitet innen konserveringens verden63 Humle i Finland 34 Surströmming 63 Alkoholsvage øl 38 Fermentet haj - Hákarl en delikatesse?? 39 Kjøttkakas historie 64 Finsk svedjebruksteknik 44 Leverpostej - et industrielt restprodukt 66 Vad sådde man i svedjan? 45 Lokal matproduksjon og terroir – økosystemtjenester fra fjellbeiter68 Svedjebrug på den jyske hede 50 Biodiversitet, gamle racer og sorter på Knuthenlund 70 Jordkällare 74 Nödföda eller vanlig mat 77 Litteratur og resurser 79 Forfatterne Lommen 53 - Madtraditioner i Norden 1 Skumröring. Foto: Lars Marius Garshol Nordisk KulturlandskabsForbund Traditionsmad 53 i Norden Høst 2017 Redaktion: Søren Espersen Layout: Bjørn Petersen Tryk: klspureprint.dk ISSN: 1102-6553 Nordisk KulturlandskabsForbund: www.kulturlandskab.org Velbekomme og velkommen i Lommen Papirudgaven af Lommen nr 53 er et af trykkeriet klspureprint.dk,s ”100 % bæ- redygtige, 100% biologisk nedbrydelige tryksager”. KLS Pureprint er det ene af verdens 2 cradle-to-cradle-cerificerede.
    [Show full text]
  • Fish, Coriander and Fantasy
    The Portuguese Menu: fish, coriander and fantasy ABOUT The Portuguese Menu: fish, coriander and fantasy Portugal by... Condé Nast Traveler Portugal faces the Atlantic, smells of the Atlantic, breathes the Atlantic, has an Atlantic soul... but its cuisine is more Mediterranean than it seems. A paradox! The three essentials of the Portuguese diet are wheat (delicious bread), wine (wonderful reds and whites) and olive oil (very aromatic), called the "Mediterranean triad", which suggests a strong bond with its neighbours to the east. The Portuguese love olives; they eat a lot of cheese and use sautéed onion and garlic as the basis of almost all their dishes. All very Mediterranean customs. However, coriander is the national aromatic herb. Ginger and chillies give an exotic touch to some of the dishes, such as the popular "piri-piri" chicken, garnished with a chilli sauce which also goes perfectly with barbecued fish. Across the country, it is known as "frango da Guia" (charcoal-grilled chicken), its fame being traditionally associated with a restaurant in the Algarve. If we were to define a Portuguese menu - no easy task because there are so many specialties to choose from – the following dishes could not be left out. And take care in ordering these delicacies in restaurants because the servings are all XXL size. Starters, to whet your appetite Cheese, olives, butter and olive oil The cheese might be from Serra da Estrela, creamy sheep’s cheese that is shaped and wrapped in a cloth while it's fresh. The result is a tasty cheese with a slightly acidic-bitter aftertaste.
    [Show full text]
  • EMENTAS/ MENU Sopas/ Soups
    EMENTAS/ MENU Sopas/ Soups Caldo Verde/ Soup (mashed potatoes, mashed onions and minced collard greens, savoy cabbage or kale) Creme Campestre/ Pumpkin Soup Gaspacho/ Chilled Andalusian-style Tomato Soup Creme de Alho Francês/ Cream of Leek Soup Sopa de Legumes/ Vegetable Soup Prato Principal/ Main Courses Arroz de Pato/ Duck Rice Frango de Fricassé/ Chicken Fricassee Ensopado de Borrego/ (Lamb and Potato Stew) Bacalhau com Coentros e Arroz de Manteiga/ Salt Cod with Coriander (with white sauce – gratin) Perna de Borrego Assada no forno com Batatinhas assadas/ Roast Leg of Lamb with Roast Baby Potatoes Bacalhau Espiritual/ “Spiritual” Salt Cod (baked in the oven with onion, carrots and cheese – gratin) Lombo de Porco assado/ Roast Loin of Pork Carne de porco frita com batatas ou migas/ Fried Pork with roast potatoes or “Migas” (Typical Alentejo Dish made with bread) Bacalhau Assado com Broa e Batata a murro/ Roast Salt Cod (with cornbread and baby potatoes) Bacalhau à Gomes de Sá/ Salt Cod “Gomes de Sá” (with potatoes, onion, garlic, olives, sauce and bay leaves) Sopa de Cação/ Dogfish Soup Sobremesas/ Desserts Bolo de Amêndoa com ovos-moles/ Almond cake with sweet egg cream Sericaia com Ameixa de Elvas/ Sericaia" (made with eggs, milk and sugar, and served with Elvas plums) Praliné de chocolate/ Chocolate Praline Mousse Leite-creme com manjericão/ Crème Brouillé with basil Trouxas-de-ovos/ “Trouxas” made with eggs and sugar Encharcada/ “Encharcada” (eggs with sugar and caramel) Bolo de chocolate/ Chocolate Cake Mil folhas com framboesas
    [Show full text]
  • Socio-Economics of Portuguese Cod Fisheries: Past, Present and Perspectives for the Future
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Científico da Universidade de Évora SOCIO-ECONOMICS OF PORTUGUESE COD FISHERIES: PAST, PRESENT AND PERSPECTIVES FOR THE FUTURE Manuel Pacheco Coelho SOCIUS & ISEG/UTL - Portugal [email protected] José António Filipe UNIDE/ISCTE - Portugal [email protected] Manuel Alberto Ferreira UNIDE/ISCTE - Portugal [email protected] Rui Junqueira Lopes Dep. Economia, Univ. Évora- Portugal [email protected] ABSTRACT Property rights are in the center of fisheries management difficulties. Portuguese cod fisheries give good examples of this kind of management problems. This paper studies the socio-economic impacts of the institutional change of cod fisheries framework in Portugal and asks for the perspectives of future development of this segment of Portuguese fisheries. In one decade (from 1976 to 1986) this segment of the Portuguese fisheries had to face two essential restrictions to the development of fishing activities: the new regime of the 200 miles and the adhesion to European Community with the consequent integration in the Common Fisheries Policy. After a profound downsizing process we are still confronted with an overcapacity problem. The possible enlargement of Economic Exclusive Zones and the rehabilitation of the Continental Platform statute constitute the main change that severely can affect the future of these fisheries. INTRODUCTION Property rights are in the center of fisheries management difficulties and Portuguese cod fisheries give good examples of this kind of management problems (Coelho et al, 2011a); Coelho, 1999; Coelho e Lopes, 1999). Consideration of the effect of changes in the rules of access to resources has normally been undertaken from the standpoint of coastal states.
    [Show full text]
  • Market Flavours
    Market Flavours 60 X 30 MINUTES EPISODIC BREAKDOWN 1. Peniche The wharf is the first contact between the fish and the land, even before arriving at the markets or other stores. In Peniche, a town known for the quality of its fish, Sebastião just had to visit the wharf. It was there that we accompanied the arrival of the fresh fish, in a tour guided by someone who knows the business well. 2. Nazare In the city of the seven skirts, Sebastião Castilho is inspired by the local delicacies to create dried- fish bread dish and a banana and honey cake with vanilla cream. 3. Caldas de Rainha In Caldas da Rainha, Sebastião Castilho visits two markets a short distance from each other: the fish and the produce market. In each of them, he finds the ingredients to make stuffed spider crab and mollusc pasta. 4. Torres Vendras In Torres Vedras, Sebastião Castilho finds a modern and busy market. It is there where he finds everything he needs to make a vegetable soup and colourful chips. 5. Santarem Sebastião Castilho visits the market of Santarém and a breakfast cooked on a brazier inspires him for today’s meal: rapini rice with fried whitebait sardines and “farófias” and custard with strings of caramel. 6. Viana de Castelo © Off The Fence 2014 1 Sebastião Castilho surrenders to the beauty of Viana do Castelo and to the freshness of its products. Cozido à portuguesa or Portuguese stew and farinheira sausage rice are the recipes chosen for this city in Minho. 7. Braga In the capital of Minho, Sebastião Castilho finds a lively market and the ideal inspiration for his recipe.
    [Show full text]
  • Soup Bagels Almonds
    Jan/Feb/Mar 2021 The English Language Food Magazine For Portugal Lovers Everywhere SOUP BAGELS ALMONDS DO YOU SPEAK +++ T HE CHARM AND HISTORY OF CHOCOLATE?? BEAUTIFUL BOYFRIEND SCARVES TABLE OF CONTENTS IN EVERY ISSUE FEATURES 10 Wine Vines Food For Thought Black Sheep Lisboa/ 7 RealPortugueseWine.com Lucy Pepper, Eat Portugal 13 Not From Around Here Av’s Pastries & Catering The Secret Ingredient Is Always Chocolate 21 15 Let’s Talk Chocolate Master PracticePortuguese.com Pedro Martins Araújo, Vinte Vinte Chocolate 17 My Town Dylan Herholdt, Portugal Soup’s On: the Simple Life Podcast/ The Definitive Guide To 28 Portugal Realty Portugal’s Soup Scene 19 Portuguese Makers Amass. Cook. Lenços dos Namorados/ Aliança Artesanal Product Spotlight 38 52 Perspective Portuguese Rice David Johnson Guest Artist The Legend of the 12 41 Eileen McDonough, Almond Blossom Lisbon Mosaic Studio AB Villa Rentals Fado: The Sonority 43 Of Lisbon getLISBON Reader Recipe 45 Vivian Owens >>> Turn to pages 48-50 for Contributors/Recipe List/What’s Playing in Your Kitchen<<< FROM MY COZINHA The local food and flavor magazine for I don’t know about you, but these last several months I’ve been doing a lot of English-speaking Portugal traveling…in my mind. I catch myself lovers everywhere! staring into space, daydreaming, reliving some of my excellent adventures and planning an extensive Relish Portugal is published four multi-country train excursion across times a year plus two special Europe. I see friends on Zoom and, in editions. reality, my outside exploits are no more exotic than a trip to the grocery store or All rights reserved.
    [Show full text]
  • © Turismo De Por Tu G a L/2014/E N
    AF_Capa_light_EN.indd 1 www.visitportugal.com © TURISMO DE PORTUGAL/2014/EN 26/09/14 12:29 www.visitportugal.com Tourist information [email protected] Contacts for the Press and Tourist Trade Portugal Turismo de Portugal, IP Rua Ivone Silva, Lote 6 1050-124 Lisboa Tel. +351 211 140 200 AZORES Tourism Teams Abroad: Belgium Italy Sweden Rue Berckmans, 109 Via Paolo da Cannobio, 8 Narvavagen, 30 – 2tr 1060 Bruxelles 20122 Milano SE -11522 Stockholm Tel: +3225361212 Tel.: +390200629000 Tel.: +46850652100 Brazil Netherlands United Kingdom Consulado-Geral de Portugal Haagsche Bluf, 63 11 Belgrave Square Rua Canadá, 324 2511 CP Den Haag London SW1 X8PP 01436-000 São Paulo S.P. Tel.: +31703281239 Tel.: +442072016666 MADEIRA ISLANDS Tel.: +551130841830 Poland United States of America France Ul. Francuska, 37 590 Fifth Avenue, 4th. Floor 3, Rue Noisiel 03-905 Warszawa New York 10036-4702 75016 Paris Tel.: +48226176460 Tel.: +16467230200 Tel.: +33156883190 Russia Germany Ul. Guiliarovskogo 51, str.1 Zimmerstr. 56 129110 Moscow 10117 Berlin Tel.: +74957871193 Tel.: +49302541060 Spain Ireland Calle Goya, 24 – 7º (Esquina Nuñez Balboa) 54, Dawson Street 28001 Madrid Dublin 2 Tel.: +34917617230 Tel.: +35316709133 AF_Capa_light_EN.indd 2 26/09/14 12:29 Index P. 3 Introduction P. 5 Lisboa P. 7 Porto e Norte P. 9 Centro de Portugal P. 11 Alentejo P. 13 Algarve P. 15 Madeira Islands P. 17 Azores P. 19 World Heritage P. 21 Golf P. 23 Gastronomy and Wines P. 25 Sun and Sea P. 27 Culture and Leisure P. 28 Useful information www.visitportugal.com Portugal keeps all of its charms shielded behind its jagged coast – a line of sand and foam caressed by the sea breezes.
    [Show full text]
  • Cardapio Português V15.Cdr
    A O R I G I N A L D E S D E 1 8 6 0 Salgadinhos Há mais de um século a confeitaria Cavé é parada obrigatória em uma visita ao centro da cidade do Rio de Janeiro. Entrar nela é voltar ao passado, reviver um pouco do Rio Antigo, dos tempos felizes e tenros que deram lugar à correria e aos lanches velozes das cadeias fast-food. A CAVÉ FOI CRIADA EM 05/03/1860. É A MAIS ANTIGA CONFEITARIA DA CIDADE DO RIO DE JANEIRO. FOI FUNDADA POR CHARLES AUGUSTE CAVÉ, FRANCÊS QUE FICOU A FRENTE DO NEGÓCIO ATÉ 1922. Não havia quem não passasse pela esquina das ruas Uruguaiana e Sete de Setembro e não parasse para conferir o belo prédio e ver sair da cozinha taças de sorvete tão enfeitadas que pareciam verdadeiras obras de arte. Eram criações tão mágicas e surpreendentes, que aguçavam o apetite até de quem não gostava muito de sorvete. A arquitetura marcante da Cavé possui influência de diversos países. Lustres, vitrais e vidros em geral eram franceses; as cadeiras e as mesas foram projetadas por Cólon, um espanhol que residia no Brasil; e as luminárias eram brasileiras. As linhas e formas também se aplicavam às famosas formas de sorvetes, cujos traços remetiam a galinhas, pirâmides e cestas de pêssego, por exemplo. A Confeitaria Cavé sempre foi freqüentada pelas pessoas mais nobres da cidade, que dividiam espaços nos salões com outros cariocas. Há registros de que o prefeito Pereira Passos, responsável por uma das maiores obras de arruamento já registrada na cidade, era habitué da casa.
    [Show full text]
  • Recetario De La Raya Receitas Da Raia
    Recetario de La Raya Cocina de frontera Receitas da Raia Cozinha de fronteira UNIÓN EUROPEA UNIÃO EUROPEIA España - Portugal Fondo Europeo de Desarrollo Regional Fundo Europeu de Desenvolvimento Regional Índice Presentación / Apresentaçâo 2 Chichos con cachelos 4 Trucha de Sanabria con boletus 6 Borrachos de Alcañices 8 Mollejas de ternera de Aliste asadas 10 Mollejas de ternera de Aliste en salsa 12 Bacalhau dourado 14 Bacalhau à Mirandês 16 Alheira asada 18 Posta de vitela à sendinesa 20 Bacalhau à molineira 22 Bola doce mirandesa-sendinesa 24 Polvo a lagareiro grelhado 26 Ternera sayaguesa escabechada 28 Periquillos de licor café 30 Patatas machicadas 32 Cordero guisado con almendras 34 Patatas rebozadas 36 Rabo de toro de Morucha 38 Ovos mexidos de alheira e espargos 40 Bacalhau do labrador 42 Flan de almêndoas 44 Caldo verde 46 Borrego da Marofa 48 © Bacalhau grelhado 50 Junta de Castilla y León Farinato con huevos 52 Cofinanciado por el Fondo Europeo de Desarrollo Regional FEDER a través del Programa Interreg V-A España-Portugal (POCTEP) 2014-2020 Perdiz escabechada 54 RECETARIO DE LA RAYA - COCINA DE FRONTERA RECEITAS DA RAIA - COZINHA DE FRONTEIRA Presentación Apresentação El recetario de La Raya que tienen en sus manos responde al concepto de O livro de receitas da Raia que tem nas suas mãos responde ao conceito de cocina de frontera, a esa forma de cocinar tan peculiar que se produce en el cozinha de fronteira, àquela forma peculiar de cozinhar que ocorre na reunião encuentro de dos territorios. En este caso los territorios son Castilla y León de dois territórios.
    [Show full text]
  • Recipe Book with Title
    GREEN SOUP Caldo Verde is a soup made from Galician cabbage, typically from the north of Portugal, but very appreciated in the whole country - probably the most well known portuguese soup. Caldo verde is always present in the portuguese festivities such as "Santos Populares". Ingredients 800g potatoes 1 nice fat onion, finely chopped 400 g of cabbage (chopped cabbage very finely) 1 dl of olive oil 80g chorizo sausage Garlic, salt Method: Peel the potatoes and the onions and cut it into peaces. Put a large pan, with 1,5 lts of water into the fire and when its starts to boil put the potatoes and the onions. Put also the chorizo sausage, the olive oil, salt and garlic. Let it cook and take off the chorizo. Chop the sausage into small chunks and keep it. When the potatoes are ready, mash them into the broth to make a thick base. Get it back to the fire and when is boiling add the chopped cabbage. Let it cook for some minutes. Finally, put the small chunks of chorizo sausage and serve really hot. CLASSIC CHICKEN SOUP It is especially served to people who are feeling weak physically. However, because of its excellent flavor it is served in parties as introduction to other meals more “heavy”. In Madeira it is an obligatory meal in the New Year’s Eve. Ingredients: • ½ chicken (or ¼ of hen) • 2 ½ l of water • 1 onion • 1 branch of parsley • 1 hen broth cube • 1 branch of mint • 80g uncooked long-grain white rice • branches of mint to decorate Method: Introduce the chicken (or the hen) in a pan with water, the onion, the parsley and a little bit of salt.
    [Show full text]
  • Rissois De Camarão Rissois De Carne Pasteis De Bacalhau Paposeco 1
    Light Meals Caldo Verde 3 Green Soup Fresh collard greens in a pureed potato broth, garnished with sliced chouriço (Portuguese sausage) and served with fresh corn bread. Originally from the northern province of Minho, this delicious soup has become a worldwide symbol of Portuguese cuisine. Bifanas 5 Grilled Pork Loin Sandwich Chouriço Assado 6 50 Barbecued Portuguese Sausage Meio Chouriço no pão 5 Half a barbecued Portuguese sausage on a bun Additions Daily Specials Thursday Rissois de Camarão 1 75 Carne de Porco á Alentejana 12 Turnovers stuffed with Ground Shrimp Portuguese Surf and Turf Rissois de Carne 1 75 This is the most traditional and popular pork dish of Portuguese cuisine. Turnovers stuffed with Ground Beef A combination of marinated tender pork chunks mingled with clams and cubed roasted potatoes in a savory wine sauce. Pasteis de Bacalhau 1 75 Friday Codfish Cakes Bacalhau à Gomes Sá 13 Paposeco 1 Codfish Casserole Portuguese Bun A specialty from the northern city of Porto, this is considered Dessert onion, potato, olive oil, garlic and seasonings. Arroz Doce 2 Garnished with fresh parsley and chopped boiled egg. Homemade rice pudding sprinkled with cinnamon. Saturday Pastel de Nata 2 Feijoada 10 Custard Tarts Bean Stew Taking it’s name from feijão, the Portuguese word for beans, this stew is made with white beans, beef, pork and assorted The adoration of the pastéis is easy to understand after you’ve sausages (chouriço and morcela). Served with rice. taken a bite. 50 Carne de Porco á Alentejana 12 Bolas de Berlim 2 A variation of the German Berliner, this large doughnut Portuguese Surf and Turf and sprinkled with sugar.
    [Show full text]