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Yankee Fall 15 Catalog 100%

Gift Sets 536 Fall &

https://www.pdf-archive.com/2015/10/26/yankee-fall-15-catalog/

26/10/2015 www.pdf-archive.com

2014-Thanksgiving-OrderForm-Final-Nov13 98%

Serves 10 to 12 $55 Apple Tarte Tatin A beautiful, caramelized apple tart atop a flakey, bourbon infused pastry round.

https://www.pdf-archive.com/2014/11/14/2014-thanksgiving-orderform-final-nov13/

14/11/2014 www.pdf-archive.com

Recipe Apple Cider Tarte Tatin 86%

Apple Cider Tarte Tatin A boozy twist to a French classic.

https://www.pdf-archive.com/2018/01/17/recipe-apple-cider-tarte-tatin/

17/01/2018 www.pdf-archive.com

MENU GROUP 83%

28 euro choix unique pour l’ensemble du groupe Cidre picard amuses-bouches (gazpacho de betterave) Salade de chèvre et legumes crus ou rôtis zestes de citron, vinaigrette au miel et moutarde ou Terrine de foies de volailles, chutney maison, brioche ou Tarte fine méditerranéenne (pizza) cuite au four à pain ou Soupe de poissons ou Flan de champignons ou aux poireaux Coq au vin à l’ancienne choux-fleur rôtis ou Boeuf bourguignon sauce relevée au cacao ou Tendrons de veau braisés aux carottes arc en ciel ou Joue de boeuf braisée à l’orange ou La pasta del giorno ou gnocchi en sauce (veg), sauge et huile de truffe, gratiné tous les plats sont garnis Assiète de fromages locaux (Rolot, Tomme au foin, ou Neufchatel), confiture maison Tarte aux fruits de saison ou Gâteau au chocolat et marron glacé ou Yaourt glacé passion café &

https://www.pdf-archive.com/2016/03/11/menu-group/

11/03/2016 www.pdf-archive.com

menu du soir 78%

Amuse bouche + une coupe de bulles Crouton avec langue d’agneau avec ailloli, fines herbes et fleurs comestibles Une entrée Pappardelle safranées aux fruits de mer Flan de moules, poireaux grillés au safran Un plat Gigot d’agneau de sept heures à la cheminée, Canard à l’orange, Tendrons de veau à la crème Fromages locaux, salade verte Dessert Tarte tatin Fondent au café et chocolat Tarte au citron Crêpes Suzette flambées Sorbet de fruits maison, coulis Café + mignardises Vin à la carte Menu avec un verre de vin par plat € 63

https://www.pdf-archive.com/2016/03/11/menu-du-soir/

11/03/2016 www.pdf-archive.com

Biota 78%

https://www.pdf-archive.com/2017/04/22/biota/

22/04/2017 www.pdf-archive.com

Petit Paris menu lato 2017 69%

romaine lettuce, crunchy chicken, croutons, Emilgrana cheese, garlic sauce Przystawki ciepłe Hot appetizers Chrupiące sajgonki faszerowane krewetkami i warzywami, sos słodko-kwaśny, sezam 18 PLN Crispy spring rolls stuffed with shrimps and vegetables, sweet and sour sauce, sesame Jajko zielononóżki w koszulce, domowe brioszki, mus z kalafiora, oliwa truflowa 19 PLN Poached egg from Green-legged Patridge, homemade brioche, cauliflower mousse, truffle oil Pieczony camembert, mus z duszonego jabłka z kurkumą, piklowane buraki 20PLN Baked camembert, mousse of braised apples with turmeric, pickled beetroots Tartaletka z pomidorami concassé, bazylia i mozzarella gratinee, rukola, ser Emilgrana, orzeszki pinii 22 PLN Tartlet with tomatoes concassé, basil and mozzarella gratinee, rocket, Emilgrana cheese and pine nuts Tarte flambée / Flammkuchen Klasyczna:

https://www.pdf-archive.com/2017/05/08/petit-paris-menu-lato-2017/

08/05/2017 www.pdf-archive.com

Autumn Winter Dinner Party Menu 2016 68%

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

Analizis I tum 64%

P sa L ajos ANAL ZIS 1.

https://www.pdf-archive.com/2017/06/17/analizis-i-tum/

17/06/2017 www.pdf-archive.com