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3 Ancel FondantChocolat GBH 100%

BAKKERSHUIS MAISON DU BOULANGER Fondant au Chocolat Brownie Bezwijk voor de intensiteit van onze chocolade Bevat Chocolade Een gastronomisch dessert Fondant au Chocolat van Ancel • Een mix met kwaliteitsvolle chocolade.

https://www.pdf-archive.com/2017/04/25/3-ancel-fondantchocolat-gbh/

25/04/2017 www.pdf-archive.com

Moms Candy Recipe Book 97%

Fondant Candies Chocolate Candies Fudges Caramels Divinities and Nougats Taffies and Kisses Brittles and Hard Candies Uncooked Candies Maple Candies Coconut Candies Marzipans , Glaceed Fruits and Nut.

https://www.pdf-archive.com/2015/09/04/moms-candy-recipe-book/

04/09/2015 www.pdf-archive.com

Calendario cursos octubre 95%

Se aprenderán las diferentes técnicas de decoración con fondant, se utilizarán cortadores de fondant, plantillas texturizadoras y se enseñarán las técnicas básicas de modelado.

https://www.pdf-archive.com/2014/09/27/calendario-cursos-octubre/

27/09/2014 www.pdf-archive.com

bellachristies.htm 90%

I need a cake that can serve 25, preferably something 3D with fondant!

https://www.pdf-archive.com/2015/12/19/bellachristies-htm/

19/12/2015 www.pdf-archive.com

Summer 2016 Party Menus 87%

Parmesan Velouté ~ Honey Baked Sea Trout Fondant Golden Turnip &

https://www.pdf-archive.com/2016/08/09/summer-2016-party-menus/

09/08/2016 www.pdf-archive.com

HAPPY MOTHERS DAY 2014 79%

FONDANT POTATO LAMB JUS CAMEMBERT BLINIS PESTO ROASTED VEGETABLES, STICK CHIPS ~ SPRING FRUIT TRIFLE &

https://www.pdf-archive.com/2014/03/19/happy-mothers-day-2014/

19/03/2014 www.pdf-archive.com

New Year 2014 79%

New Year’s Eve Dinner Dance Champagne Cocktail Drinks Reception on arrival followed by Dinner in the Plaza Suite with Disco Roasted Spice Pumpkin Soup (v) Roast Sirloin of Beef Passion Fruit Crème Brulee Served with Toasted Pumpkin Seeds and Coconut Crème Fraiche Served with Dauphinoise Potato and Wild Mushroom, Port Wine Sauce Served with All Butter Shortbread or or Severn and Wye Smoked, Halen Môn and Confit Salmon Salmon en Croute or Jaffa Cake Torte Served with Orange Sorbet Served with Horseradish Crème Fraiche and Granary Bread Served with Cavolo Nero Cabbage, Saffron Fondant Potato, Prawn and Champagne Sauce or or or Tomato and Apple Chutney, Biscuits Duck Liver and Foie Gras Parfait Pancetta Wrapped Chicken Breast Served with Quince Chutney and Toasted Brioche Stuffed with Sage and Shallot Stuffing, Fondant Potato, Red Wine Jus or Beetroot Tortelloni (v) Served with Spinach Pant-ysgawn Goat’s Cheese Sauce All Served with a Selection of Seasonal Vegetables Selection of Welsh Cheese Freshly Brewed Coffee and Truffles £55.00 per adult Drinks reception at 7.00pm Dinner will be served at 8.00pm

https://www.pdf-archive.com/2014/12/15/new-year-2014/

15/12/2014 www.pdf-archive.com

HOTEL SANTEMAR 76%

Entrecot de ternera de Cantabria hecho a la parrilla, servido con panadera y pimientos del piquillo confitados Pluma de ibérico cocinada a la brasa, servida con patatas asadas al romero, salteado de verduras y salsa romesco Escalopin madrileña de solomillo servido con patata fondant al tomillo y verduritas Postre (ver carta de postres) Bodega Agua, vino tinto rioja crianza , café y copa de cava Precio por persona:

https://www.pdf-archive.com/2015/05/04/hotel-santemar/

04/05/2015 www.pdf-archive.com

1 Ancel Glacage DECORGEL-GBH 72%

Fondant au chocolat (1 plaat van 40x60 cm) • 1000 g Fondant au Chocolat van ancel • 400 g Zachte boter • 200 g Eieren • 120 g Water Meng alle ingrediënten tot een homogene massa.

https://www.pdf-archive.com/2017/04/25/1-ancel-glacage-decorgel-gbh/

25/04/2017 www.pdf-archive.com

Seasonal Dinner 62%

The Restaurant Sample Seasonal Menu Starters Chefs Soup of the Day Pressing of Gressingham Duck Shallot and Lime Pickle, Balsamic, Reduction Lemon Sole Crab Risotto, Chive Hollandaise Rosemary Gnocchi Butternut Puree, Herb Oil Woodland Farm Pork Belly Roasted Scallop, Pancetta and Wild Mushrooms £2 Supplement Mains Fillet of Herefordshire Beef Confit of Shallot, Oxtail £4.50 Supplement Roast Rump of Lamb Celeriac, Savoy Cabbage, Cep Puree, Truffle Jus £3 Supplement Fillet of Hake Lemon and Watercress Mash, Shellfish Broth Poached Corn Fed Chicken Braised Red Cabbage, Herb Potato, Wild Mushroom Jus Shallot Tart Tatin Worcestershire Goats Cheese, Roast Vegetables Butter Sauce (V) Desserts Scotty’s Chocolate Plate £2.95 Supplement Pear Crumble Parfait Poached Pears, Blackcurrant and Apple Sorbet Vanilla Crème Brulee Short Bread Scotty’s Trio Tonight’s best three from Pastry Chef Scotty Dark Chocolate Fondant White Chocolate Ice Cream Selection of British Cheeses Walnut Bread, Wafers, Celery £2.95 Supplement Coffee and Confection £35.00 per person If you have any intolerance, allergic reaction to any ingredient, or other dietary requirement please ensure you notify the person taking your order.

https://www.pdf-archive.com/2012/12/22/seasonal-dinner/

22/12/2012 www.pdf-archive.com

Christmas Menu 1 - A5 62%

THE LAWN BISTRO CHRISTMAS PARTY MENUS (Please ensure all of your party select from the same menu) Menu 1 - £30 for 3 courses Confit Duck leg with red endive and blood orange salad Cured Salmon with pickled beetroot, baby leeks and watercress Roasted parsnip velouté with toasted Christmas spices, apple and chervil ★ Slow cooked Bronze Turkey with Château potato, red cabbage and vegetables Pan fried Sea Bass with white bean puree, black cabbage and trompette mushrooms Pomme Anna with winter vegetables, micro cress and sauce vierge ★ Home-made Christmas pudding with Brandy custard or Vanilla ice cream Dark chocolate fondant with banana ice cream, toasted hazelnuts and toffee Mulled wine cheesecake with poached pears and shortbread crumble A discretionary gratuity of 12.5% will be added to the total bill P.T.O

https://www.pdf-archive.com/2014/11/13/christmas-menu-1-a5/

13/11/2014 www.pdf-archive.com

Menu été - dégustation (3) 62%

MENU DÉGUSTATION – 5 SERVICES 54$ Amuse-bouche —∆— Salade travaillée Tortellinis farcis au prosciutto et à la ricotta, purée de tomates façon portugaise, beurre de courgettes, croquant de pain aux fines herbes et parmesan Carpaccio de bison, champignons sauvages poêlés et marinés, cipollinis glacés, émulsion d’épinards et moutarde violette + 2 St-Jacques en coquille poêlée et enrobée de pancetta, crémeux de maïs, condiment de canard fumé et amandes +5 Verrine de crevettes de Matane, pommes et céleris, foam au wasabi, mayonnaise à l’encre de seiche, tuile au poivre de Sichuan et œufs de saumon Terrine de foie gras mi-cuit, gel de bleuets, betteraves dorées, copeaux de cerises et financier maison + 6 —∆— Trou normand —∆— Doré de lac poêlé, velouté d’asperges et d’autres en garniture, condiment de bourgots à la provençale + 3 Ris de veau croustillant, espuma de lard fumé, brochettes de langoustines confites, purée de chou rouge vinaigré, jus de viande à l’ail rôti + 8 Magret de canard rôti, purée de carottes miel et citron, calmars frits et palourdes marinières +5 Flanc de porc fondant et chorizo, caramel de cidre, pickles de melon, noisettes, suprêmes d’agrumes, purée de pommes de terre à l’ail Tartare de bœuf façon Le Millen servi avec frites juliennes Contre-filet de bœuf vieilli à sec, sauce au poivre de Madagascar, pommes de terre garnies d’oignons verts, chili et parmesan, crème sure + 10 —∆— Dessert ou assiette de deux fromages

https://www.pdf-archive.com/2016/07/19/menu-e-te-de-gustation-3/

19/07/2016 www.pdf-archive.com

Menu été (1) (3) 62%

Entrées Salade travaillée PM Tortellinis farcis au prosciutto et à la ricotta, purée de tomates façon portugaise, beurre de courgettes, croquant de pain aux fines herbes et parmesan 12 Carpaccio de bison, champignons sauvages poêlés et marinés, cipollinis glacés, émulsion d’épinards et moutarde violette 15 St-Jacques en coquille poêlée et enrobée de pancetta, crémeux de maïs, condiment de canard fumé et amandes 18 Verrine de crevettes de Matane, pommes et céleris, foam au wasabi, mayonnaise à l’encre de seiche, tuile au poivre de Sichuan et œufs de saumon 12 Terrine de foie gras mi-cuit, gel de bleuets, betteraves dorées, copeaux de cerises et financier maison 20 —∆— Trou normand 7 —∆— Plats Doré de lac poêlé, velouté d’asperges et d’autres en garniture, condiment de bourgots à la provençale 28 Ris de veau croustillants, espuma de lard fumé, brochettes de langoustines confites, purée de chou rouge vinaigré, jus de viande à l’ail rôti 34 Magret de canard rôti, purée de carottes miel et citron, calmars frits et palourdes marinières 30 Flanc de porc fondant et chorizo, caramel de cidre, pickles de melon, noisettes, suprêmes d’agrumes, purée de pommes de terre à l’ail 24 Tartare de bœuf façon Le Millen servi avec frites juliennes 24 Contre-filet de bœuf vieilli à sec, sauce au poivre de Madagascar, pommes de terre garnies d’oignons verts, chili et parmesan, crème sure 36 —∆— À-côtés Salade verte 6 Frites 4

https://www.pdf-archive.com/2016/07/19/menu-ete-1-3/

19/07/2016 www.pdf-archive.com

christmas dinner menu 62%

Tarragon Jus, new potatoes, Market Vegetables Roast Leg of Lamb Studded with Rosemary, and carved over fondant potato, pea &

https://www.pdf-archive.com/2016/09/22/christmas-dinner-menu/

22/09/2016 www.pdf-archive.com

christmas lunch menu 62%

ginger salad MAIN COURSES Roasted Roulade of Local Turkey Accompanied with Seasonal Vegetables, Potatoes and Trimmings Roast Leg of Lamb Studded with Rosemary, and carved over fondant potato, pea &

https://www.pdf-archive.com/2016/09/22/christmas-lunch-menu/

22/09/2016 www.pdf-archive.com

896c5006-9a6d-452b-ae69-bf21d9402846 62%

Cheese Famous Cheeseburger Irish Rump Cap Picanha Oreo Cheesecake Chocolate Fondant @mentions:

https://www.pdf-archive.com/2017/11/14/896c5006-9a6d-452b-ae69-bf21d9402846/

14/11/2017 www.pdf-archive.com

French Dinner Menu 62%

Slow Braised Beef Cheeks, with Cauliflower Puree, Fondant Potato, Baby Vegetables and Port Jus Pan Roasted Cannon of Lamb, with Minted Pea Puree, Mushrooms and Lamb Sauce Pan Fried Fillet of Sea Bass, served with Sweet Potato Croquette, Tenderstem Broccoli and Tarragon Beurre Blanc Wild Mushrooms Risotto, served with Truffle Oil Roast Vegetable Cassoulet Dessert:

https://www.pdf-archive.com/2018/04/25/french-dinner-menu/

25/04/2018 www.pdf-archive.com

Laguna 59%

A warm chocolate fondant was decadent, topped with strawberries and served with ice cream, although it tasted more like vanilla to me than the advertised pistachio.

https://www.pdf-archive.com/2015/02/10/laguna/

10/02/2015 www.pdf-archive.com

springwebmenu 58%

Truffle Arancini Kindly advise your server of any food allergies 6.00 6.00 6.00 6.00 6.00 From the Land € Pork Belly stir fried vegetables, pork croquette, peanut sauce Beef Fillet grilled vegetables, Dijon dressing, potato fondant, café de Paris butter Chicken Suprême mashed potato, asparagus, confit tomato, chives velouté Lamb Rump served pink, porcini polenta, oyster mushroom, roasted onion, jus 23.90 29.90 20.90 25.90 From the Sea The Villa Moules Marinière mussles, onions, cream, bacon, potato wedges Wild Red Snapper parsnip purée, mashed potato, leeks, chocolate balsamic dressing Stone Bass shallots, chorizo, pea puré, Pernod sauce 15.90 29.90 27.90 Catch of the Day – Fish Cooked on the Bone:

https://www.pdf-archive.com/2017/04/05/springwebmenu/

05/04/2017 www.pdf-archive.com

5 Ancel Joconde GBH 54%

Biscuit Joconde Financier avec 80 moules Fondant au Chocolat 1-42-011202 1-42-003861 1-42-010022 1-42-008815 1-42-002200 1-42-010841 1-42-010232 1-42-008900 Garniture pour Tarte au Fromage Blanc Macaron (préparation pour coques) Meringue (préparation pour meringue italienne ou meringue sèche) 70 Tulpvormen inclusief in de doos Gewicht NIEUW Mixen voor Amerikaanse cakes Réf.

https://www.pdf-archive.com/2017/04/25/5-ancel-joconde-gbh/

25/04/2017 www.pdf-archive.com

Christmas Event packages 52%

MAIN • Kurobuta pork loin with a raisin and cumin slaw and fondant potato • Roasted lamb loin with braised baby cos, garden peas and confit tomatoes • Grilled spatchcock with thyme and lemon, creamed potato and fresh asparagus • Summer vegetable lasagne with tomato fondue • Roasted turkey or honey glazed ham with traditional accompaniments DESSERT • • • • • Peach ripple cheesecake, apricot sorbet and biscuit crunch Milk chocolate crème with passionfruit curd, Grué de Cacao and sorbet Steamed Christmas plum pudding with cherry compote, eggnog sauce Baked citrus tart with lemon sherbet and candied zest Vanilla panna cotta, iced yoghurt macaron with a strawberry Champagne consomme • Toasted pavlova, vanilla cream and tropical fruit compote Three course:

https://www.pdf-archive.com/2013/10/03/christmas-event-packages/

03/10/2013 www.pdf-archive.com

Huitzil 2017 52%

12 pzas de Dulceritos premium 12 pzas de Dulceritos básicos 24 pzas de Dulces empacados 12 pzas de Postres Pastel de fondant personalizado:

https://www.pdf-archive.com/2017/01/24/huitzil-2017/

24/01/2017 www.pdf-archive.com

Autumn Winter Dinner Party Menu 2016 51%

2 Page 4 Vegetarian Options Baked Onions Filled with Wild Mushroom Risotto and Rocket Purée (V) »» Aubergine Involtini with Red Pepper Coulis (V) Leek and Basil Gnocchi with Lemon and Cashew Dressing (V) Red Onion Tarte Tatin with Port and Star Anise Glaze (V) Accompaniments (Please select 2 or 3) Dauphinoise Potatoes »» Fondant Potatoes »» Rosti Potatoes »» Thyme Scented New Potatoes »» Creamy Pinto Beans »» Steamed Spinach with Sultanas and Pine Nuts (also available Plain) Red Wine Braised Red Cabbage Roast Carrot Ribbons with Cumin Seeds French Beans wrapped in Pancetta (also available as French Beans with Red Onion) »» Herb Roasted Swede, Shallots and Cauliflower Creamed Savoy Cabbage and Leeks Roasted Butternut Squash with Balsamic and Toasted Pine Nuts Desserts Banana Tarte Tatin with Homemade Rum and Raisin Ice Cream »» Pecan Pie with Homemade Stem Ginger Ice Cream »» Lime and Coconut Panna Cotta with Caramelised Pineapple »» Sticky Toffee Pudding with Sticky Toffee Sauce and Cotswold Clotted Cream »» Amaretti and Milk Chocolate Cheesecake with Orange Sauce »» Individual Queen of Puddings »» Page 5 For more choice, why not opt for our Assiette of 5 Desserts instead1 (Please see pages 6-7 within this menu pack to make your selection.) Or follow your dinner with our selection of Local Cheeses1 Tea and Coffee also available upon request, with complimentary Homemade Chocolates 1 Our Dinner Party Menu is available as a 3 Course Menu, fully catered with a chef and waiting staff to serve, or freshly prepared for delivery, ready to heat and serve at your leisure.

https://www.pdf-archive.com/2016/12/17/autumn-winter-dinner-party-menu-2016/

17/12/2016 www.pdf-archive.com