tag:blogger.com,1999:blog-79371790441349840852023-12-12T12:29:54.092-03:00CRISTINA LUMERTZ Gastronomia InternacionalGASTRONOMIA - TÉCNICA - PAIXÃO - SABOR ......................................
crislumertz@hotmail.comCRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-7937179044134984085.post-65682192853094705962010-11-22T21:33:00.002-03:002010-11-22T21:35:50.589-03:0079ª OFICINA DE GASTRONOMIA "HAPPY HOUR"<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsKZGkC04I/AAAAAAAABgU/e5NDSttonkU/s1600/SAM_0862.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsKZGkC04I/AAAAAAAABgU/e5NDSttonkU/s400/SAM_0862.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsK2xL62vI/AAAAAAAABgc/dXgyXWCJcvw/s1600/SAM_0857.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsK2xL62vI/AAAAAAAABgc/dXgyXWCJcvw/s320/SAM_0857.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsLtNq6KJI/AAAAAAAABgo/2ZJ_CiKtlRg/s1600/SAM_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsLtNq6KJI/AAAAAAAABgo/2ZJ_CiKtlRg/s400/SAM_0864.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsLd12EcqI/AAAAAAAABgk/mTl_EvEXPyg/s1600/SAM_0855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsLd12EcqI/AAAAAAAABgk/mTl_EvEXPyg/s320/SAM_0855.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsLH8XUuAI/AAAAAAAABgg/jmqkomkK16g/s1600/SAM_0854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsLH8XUuAI/AAAAAAAABgg/jmqkomkK16g/s320/SAM_0854.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsKnDPihvI/AAAAAAAABgY/0eDUk84slDM/s1600/SAM_0851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TOsKnDPihvI/AAAAAAAABgY/0eDUk84slDM/s400/SAM_0851.JPG" width="400" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com2tag:blogger.com,1999:blog-7937179044134984085.post-48303129412039041652010-10-28T14:28:00.000-03:002010-10-28T14:28:37.104-03:0078ª OFICINA DE GASTRONOMIA "IL RISOTO"<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmysc3PuuI/AAAAAAAABgQ/yoEL-as3GGM/s1600/DSC00787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmysc3PuuI/AAAAAAAABgQ/yoEL-as3GGM/s400/DSC00787.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmyF6QDbDI/AAAAAAAABgI/ZWs4tvVn3HE/s1600/DSC00782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmyF6QDbDI/AAAAAAAABgI/ZWs4tvVn3HE/s320/DSC00782.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmyVqAusnI/AAAAAAAABgM/_-I1I3rabgc/s1600/DSC00784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmyVqAusnI/AAAAAAAABgM/_-I1I3rabgc/s320/DSC00784.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmx3GjneZI/AAAAAAAABgE/egGg02HwXYI/s1600/SAM_0501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" nx="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TMmx3GjneZI/AAAAAAAABgE/egGg02HwXYI/s400/SAM_0501.JPG" width="400" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-22930382508681900842010-10-20T22:43:00.004-03:002010-10-20T22:51:55.813-03:0077ª OFICINA DE GASTRONOMIA "IL RISOTTO"<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-cmndY3BI/AAAAAAAABfw/KiTQf0ubsl8/s1600/SAM_0504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="225" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-cmndY3BI/AAAAAAAABfw/KiTQf0ubsl8/s400/SAM_0504.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-aavRf2dI/AAAAAAAABfo/LgpBDWgof78/s1600/SAM_0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="180" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-aavRf2dI/AAAAAAAABfo/LgpBDWgof78/s320/SAM_0505.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-bYqAbNeI/AAAAAAAABfs/RMdnpC8DzsM/s1600/SAM_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="180" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-bYqAbNeI/AAAAAAAABfs/RMdnpC8DzsM/s320/SAM_0508.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-ZqOKfhGI/AAAAAAAABfg/fcZM0Stmj_w/s1600/SAM_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="225" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TL-ZqOKfhGI/AAAAAAAABfg/fcZM0Stmj_w/s400/SAM_0512.JPG" width="400" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-31720968700012471912010-10-04T19:33:00.003-03:002010-10-04T19:48:54.746-03:0076ª OFICINA DE GASTRONOMIA- LÊS CREPES<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpXh6miBhI/AAAAAAAABfQ/dUONtl_vNYw/s1600/DSC00764.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpXh6miBhI/AAAAAAAABfQ/dUONtl_vNYw/s320/DSC00764.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe Romeu e Julieta: Goiabada Quente Molho frio de Requeijão</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpX7yfRXMI/AAAAAAAABfU/LuNKQWCQBEg/s1600/DSC00773.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpX7yfRXMI/AAAAAAAABfU/LuNKQWCQBEg/s320/DSC00773.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe Vegetariano: Massa de Rúcula, recheio de ricota e tomates secos</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpY8wRNZGI/AAAAAAAABfc/1hPft_LNzaA/s1600/DSC00774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpY8wRNZGI/AAAAAAAABfc/1hPft_LNzaA/s320/DSC00774.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe de Doce de Leite, Espetinhos de Fruta e Sorvete de Creme</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpXH0UiH0I/AAAAAAAABfM/FsjC-EeN02I/s1600/DSC00761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" px="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TKpXH0UiH0I/AAAAAAAABfM/FsjC-EeN02I/s320/DSC00761.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe Francês: iscas de filé, cebola caramelada, mussarela ao molho de nata</td></tr>
</tbody></table>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-48527178905062565652010-09-18T10:30:00.003-03:002010-09-18T10:38:14.577-03:0075ª OFICINA DE GASTRONOMIA- MENU FRANCÊS módulo 2<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><b>Entrada</b>: Mini Torta folhada recheada com Alho Francês e Gruyere</div><div class="separator" style="clear: both; text-align: center;"><b>Prato Principal:</b> Mignon em Crosta de Nozes ao Creme de Roquefort e Champagne, acompanhado de Batatas Duchesse e Brócolis ao Alho e Óleo</div><div class="separator" style="clear: both; text-align: center;"><b>Sobremesa:</b> Creme Brullé</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS97q0FFEI/AAAAAAAABeY/1XTFsFXb7eU/s1600/DSC05550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS97q0FFEI/AAAAAAAABeY/1XTFsFXb7eU/s320/DSC05550.JPG" /></a><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS_0mawcLI/AAAAAAAABeo/oijC_7MgJhA/s1600/brulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS_0mawcLI/AAAAAAAABeo/oijC_7MgJhA/s320/brulee.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS97q0FFEI/AAAAAAAABeY/1XTFsFXb7eU/s1600/DSC05550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS-p-9ewEI/AAAAAAAABeg/Zntz2Bb-A0w/s1600/DSC05552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS-p-9ewEI/AAAAAAAABeg/Zntz2Bb-A0w/s320/DSC05552.JPG" width="320" /></a></div><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS9XbylDNI/AAAAAAAABeQ/jYASExzDJBo/s1600/DSC05554.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS9XbylDNI/AAAAAAAABeQ/jYASExzDJBo/s320/DSC05554.JPG" width="320" /></a><br />
<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS8xQm-X0I/AAAAAAAABeI/hRjGOrDoRb8/s1600/DSC05553.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TJS8xQm-X0I/AAAAAAAABeI/hRjGOrDoRb8/s320/DSC05553.JPG" width="320" /></a>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-69151586040791378922010-08-30T23:56:00.001-03:002010-08-31T00:00:44.963-03:0074ª OFICINA DE GASTRONOMIA - UM MENU LIGHT<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/THxrVQghRoI/AAAAAAAABdo/xiICcplp7iY/s1600/DSC05528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/THxrVQghRoI/AAAAAAAABdo/xiICcplp7iY/s320/DSC05528.JPG" /></a></div>Beringela gratinada e recheada com Picadinho de Filé, Mousseline de Moranga com Canela<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/THxt8-rRH1I/AAAAAAAABdw/0vQNFMm4W-Y/s1600/DSC05530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/THxt8-rRH1I/AAAAAAAABdw/0vQNFMm4W-Y/s320/DSC05530.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Frutas Quentes ao Perfume de Laranja acompanhadas de Sorvete Light</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/THxvLsGYs5I/AAAAAAAABd4/1lJ1zpjF5XM/s1600/DSC05537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/THxvLsGYs5I/AAAAAAAABd4/1lJ1zpjF5XM/s400/DSC05537.JPG" width="400" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-86003852001661832572010-08-07T09:53:00.002-03:002010-08-07T10:08:21.167-03:0073ª OFICINA DE GASTRONOMIA "MENU ESPECIAL DIA DOS PAIS"<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">O MENU DO DIA DOS PAIS FOI REALMENTE UM SUCESSO! OS ALUNOS COLOCARAM A MÃO NA MASSA E SE DELICIARAM COM O MENU!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1TgJiLD4I/AAAAAAAABdI/77YZwbr-KcQ/s1600/DSC05499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="300" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1TgJiLD4I/AAAAAAAABdI/77YZwbr-KcQ/s400/DSC05499.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">TILÁPIA GRELHADA SOBRE CAMA DE BANANA DOURADA, QUEIJO COALHO, CRISPS DE ALHO PORÓ E AZEITE DE MANJERICÃO</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1S9yr8mAI/AAAAAAAABdA/LSWnf2RFj20/s1600/DSC05503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1S9yr8mAI/AAAAAAAABdA/LSWnf2RFj20/s320/DSC05503.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">TORTA GIANDUIA COM AMÊNDOAS</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1UdI1Z_sI/AAAAAAAABdQ/DeikxpHPY7Q/s1600/DSC05504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="300" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1UdI1Z_sI/AAAAAAAABdQ/DeikxpHPY7Q/s400/DSC05504.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1WLZZ0NSI/AAAAAAAABdY/MZJoNZ1W8r8/s1600/DSC05493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="240" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TF1WLZZ0NSI/AAAAAAAABdY/MZJoNZ1W8r8/s320/DSC05493.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">GRATIN DE LEGUMES COM QUEIJO BRIE</div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com1tag:blogger.com,1999:blog-7937179044134984085.post-33021690888692273402010-06-20T20:38:00.001-03:002010-06-20T20:53:34.543-03:00JANTA DE DOMINGO- NOVA DICA!!!!!!!!!!!!<div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"><strong><em>Tomates assados recheados com 4 queijos:</em></strong></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TB6ly6vAfjI/AAAAAAAABc4/1z1-ljdQvf0/s1600/DSC00155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TB6ly6vAfjI/AAAAAAAABc4/1z1-ljdQvf0/s320/DSC00155.JPG" /></a></div><span style="font-size: large;">Ingredientes:</span><br />
<span style="font-size: large;">4 tomates longa vida médios (160g em média cada)</span><br />
<span style="font-size: large;">120g de ricota</span><br />
<span style="font-size: large;">70g de queijo provolone</span><br />
<span style="font-size: large;">80g de queijo lanche</span><br />
<span style="font-size: large;">1 colher de sopa de requeijao</span><br />
<span style="font-size: large;">2 dentes de alho amassados</span><br />
<span style="font-size: large;">Sal</span><br />
<span style="font-size: large;">Pimenta do reino</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Técnica de Preparo:</span><br />
<span style="font-size: large;">Lave os tomates. Corte a tampa de cima dos tomates. Tire uma fatia fina da parte de baixo para criar uma base e deixá-los equilibrados na assadeira. Retire a polpa do tomate: passe uma faca ao redor de toda a polpa para que ajude a soltar, depois, com o auxilio de uma colher retire toda a polpa cuidando para não furar o fundo. Retire bem o liquido das sementes e tempere o tomate com o alho amassado, sal e pimenta do reino. Rale a ricota, o queijo provolone e o lanche. Misture todos os queijos ralados e dê a liga com o requeijão. Recheie bem os tomates com a mistura de 4 queijos. Pré-aqueça o forno a 200Cº por 5 minutos e coloque os tomates para assar. Eles ficam prontos em torno de 20 minutos. Sirva acompanhado de folhas verdes e azeite de oliva.</span><br />
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<span style="font-size: large;">OBS: SE VOCÊ NÃO TIVER OS QUEIJOS DA RECEITA, SUBSTITUA PELOS QUEIJOS QUE VOCÊ TEM EM CASA, MAS NÃO DEIXE DE FAZER!</span>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com1tag:blogger.com,1999:blog-7937179044134984085.post-81434573969242453002010-06-18T08:07:00.001-03:002010-06-18T13:39:35.912-03:0072ª OFICINA DE GASTRONOMIA- JANTAR ROMÂNTICO<div style="text-align: center;"><span style="font-size: large;"><strong>Menu SENSACIONAL! Jantar bem "apimentado" para degustar a dois!!!!!!!!!!!!!!!!</strong></span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBtPo0kVHxI/AAAAAAAABcY/3Wk7nZdRD68/s1600/DSC00731.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBtPo0kVHxI/AAAAAAAABcY/3Wk7nZdRD68/s320/DSC00731.JPG" /></a><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBtSNsHvc7I/AAAAAAAABco/vq9yBdl8GCY/s1600/DSC00730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBtSNsHvc7I/AAAAAAAABco/vq9yBdl8GCY/s320/DSC00730.JPG" /></a></div><br />
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</div><div style="text-align: center;">ENTRADA: TATIN DE TOMATE CONFIT, COM PARMA, PARMESÃO, GORGONZOLA E MANJERICÃO FRESCO</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">PRATO PRINCIPAL: CAMARÃO PICANTE A MODA THAY (C0M LEITE DE COCO, ABACAXI E CURRY)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">SOBREMESA: CRUMBLE DE MAÇÃ</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><strong><em>UMA AULA QUE DISPENSA COMENTÁRIOS!!!!!!!!</em></strong></span></div><div style="text-align: center;"><strong><em><span style="font-size: large;">S-E-N-S-A-C-I-O-N-A-L</span></em></strong></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-3498177612837379442010-06-13T16:31:00.002-03:002010-06-13T17:07:00.310-03:00O QUE FAZER DE JANTA HOJE? IDEIA PARA SEU DOMINGÃO!<div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><span style="font-size: large;">CREME QUENTE DE MORANGA COM QUEIJO MINAS! </span></strong> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Mn9n7_1S_ds/TBU4BuhKWGI/AAAAAAAABcQ/oPIRN_q-6xI/s1600/%7BF358048B-6701-4CD2-976E-AA7BC0F66810%7D_sopa%2520creme%2520de%2520abobora%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://4.bp.blogspot.com/_Mn9n7_1S_ds/TBU4BuhKWGI/AAAAAAAABcQ/oPIRN_q-6xI/s320/%7BF358048B-6701-4CD2-976E-AA7BC0F66810%7D_sopa%2520creme%2520de%2520abobora%5B1%5D.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredientes:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 kg de abóbora cabotiá</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">500ml de leite </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">750ml de caldo de legumes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">250g de Queijo Minas</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Maizena (se necessário)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sal</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pimenta do Reino</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Técnica de Preparo:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Coloque o leite e o caldo numa panela e a abóbora cortada em pedaços iguais. Deixe fervendo até que a abóbora amoleça bem. Bata tudo no liquidificador a fim de obter um creme. Depois de bater volte com o creme à panela e tempere com sal e pimenta do reino. Se necessário dissolva um colher de sopa de maizena em um pouco de água e adicione ao creme para que engrosse. Minutos antes de servir adicione o queijo minas cortado em cubinhos.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-88541437028779664742010-06-12T11:53:00.004-03:002010-06-12T15:53:24.379-03:00DICA PARA ÚLTIMA HORA: JANTAR DOS NAMORADOS<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><span style="font-size: large;">A dica inicial é: NÃO SE ESTRESSAR!</span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Não reservou restaurante? Não programou nada?</span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Calma! Tem solução!</span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOelINL9VI/AAAAAAAABZo/KzHEAQ6BUqs/s1600/DSC00447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOelINL9VI/AAAAAAAABZo/KzHEAQ6BUqs/s400/DSC00447.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong>Para começar, lista de compras:</strong></div><div class="separator" style="clear: both; text-align: center;">- 2 ou 3 tipos de queijo de sua preferência ( Brie, Gorgonzola, Gruyere, Parmesão...)</div><div class="separator" style="clear: both; text-align: center;">- Presunto Parma, Peito de Peru, Salame, Copa</div><div class="separator" style="clear: both; text-align: center;">- Um bom Pão Italiano ou Baguette Francesa</div><div class="separator" style="clear: both; text-align: center;">- Folhas verdes variadas</div><div class="separator" style="clear: both; text-align: center;">- Frutas (morango, maçã, pera, manga, figo)</div><div class="separator" style="clear: both; text-align: center;">- Amêndoas</div><div class="separator" style="clear: both; text-align: center;">- Geléia de Pimenta</div><div class="separator" style="clear: both; text-align: center;">- Um bom Azeite de Oliva</div><div class="separator" style="clear: both; text-align: center;">- Vinagre balsâmico, redução de balsâmico</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOfQP4_mEI/AAAAAAAABZw/KrFlr5BzZzU/s1600/DSC00445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOfQP4_mEI/AAAAAAAABZw/KrFlr5BzZzU/s400/DSC00445.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">É claro que uma boa Champagne ou Vinho não pode faltar!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Agora é só montar:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1)Fatie o pão e dê uma esquentadinha</div><div class="separator" style="clear: both; text-align: center;">2) Arrume os queijos em um prato</div><div class="separator" style="clear: both; text-align: center;">3) Frios em outro</div><div class="separator" style="clear: both; text-align: center;">4) Faça a salada de folhas com frutas, geléia de pimenta</div><div class="separator" style="clear: both; text-align: center;">Agora arrume uma mesa bem bonita, velas, música e deixe a imaginação comandar!</div><div class="separator" style="clear: both; text-align: center;">Vão sair misturas incriveis de pão com queijos, frutas, bruschettas!!!!!!!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOjbNnEvXI/AAAAAAAABZ4/IaZq3eactWs/s1600/DSC00454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOjbNnEvXI/AAAAAAAABZ4/IaZq3eactWs/s400/DSC00454.JPG" width="300" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBPW6z6JzaI/AAAAAAAABbg/jvhUClx8ibk/s1600/DSC05177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBPW6z6JzaI/AAAAAAAABbg/jvhUClx8ibk/s320/DSC05177.JPG" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com1tag:blogger.com,1999:blog-7937179044134984085.post-4027508472195931562010-06-12T11:25:00.001-03:002010-06-12T11:26:54.673-03:0071ª OFICINA DE GASTRONOMIA: MENU DE REINAUGURAÇÃO!<div class="separator" style="clear: both; text-align: center;"><strong><span style="color: yellow; font-size: large;"><em>REINAUGURAÇÃO DAS OFICINAS!</em></span></strong></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: yellow; font-size: large;"><em>ESPAÇO MUITO CHAMOSO, TURMA LOTADA E MENU IMPERDÍVEL!</em></span></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>ENTRADA: CREME DE COUVE FLOR E ALHO PORÓ, CROUTONS</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>PRATO PRINCIPAL: ESCONDIDINHO DE BACALHAU, TORTA CAPRESE</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>SOBREMESA: TORTA DE DOCE DE LEITE COM CHOCOLATE E AMÊNDOAS</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOYHIQGGLI/AAAAAAAABZQ/zFT0zlPaaZE/s1600/DSC00687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOYHIQGGLI/AAAAAAAABZQ/zFT0zlPaaZE/s400/DSC00687.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOXjOIUiaI/AAAAAAAABZI/-LiGUKnZ25U/s1600/academia_da_gula_foto_gilson_camargo_boteco_bohemia_2007_sp3a%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBOXjOIUiaI/AAAAAAAABZI/-LiGUKnZ25U/s320/academia_da_gula_foto_gilson_camargo_boteco_bohemia_2007_sp3a%5B1%5D.jpg" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-63349969634216206662010-06-12T10:53:00.001-03:002010-06-12T10:57:12.379-03:00OFICINAS DE GASTRONOMIA NA ESTAÇÃO COOK!<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBORR01tXNI/AAAAAAAABZA/fiKB2XI9_BY/s1600/image001%5B1%5D.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" qu="true" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/TBORR01tXNI/AAAAAAAABZA/fiKB2XI9_BY/s640/image001%5B1%5D.gif" width="339" /></a></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-91292301507198939482009-12-22T19:07:00.001-03:002010-06-12T10:44:32.756-03:0070ª OFICINA DE GASTRONOMIA- MENU DE NATAL<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/S_xQQPFnAtI/AAAAAAAABY4/QvH-sY6CyMc/s1600/DSC04736.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475339486833869522" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/S_xQQPFnAtI/AAAAAAAABY4/QvH-sY6CyMc/s320/DSC04736.JPG" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
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<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/S_xLR5ioKcI/AAAAAAAABYQ/1PokhjD0VXw/s1600/DSC04732.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475334017851599298" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/S_xLR5ioKcI/AAAAAAAABYQ/1PokhjD0VXw/s320/DSC04732.JPG" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/S_xKvaNgAeI/AAAAAAAABYI/6j4jEIRAOek/s1600/DSC04734.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475333425325933026" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/S_xKvaNgAeI/AAAAAAAABYI/6j4jEIRAOek/s320/DSC04734.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-48312168667224556682009-10-19T22:08:00.000-03:002010-06-11T18:52:37.701-03:0069ª OFICINA DE GASTRONOMIA- UM MENU LIGHT- "MAS MUITO GOSTOSO"<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Svi_ic-CxlI/AAAAAAAABXc/JESWLfa8D5Y/s1600-h/DSC04719.JPG"></a><strong>Entrada:</strong> Mil Folhas Light- Pão de Wrap crocante ao recheio de queijo Cottage, Palmito e Alho Poró<br />
<strong>Prato Principal:</strong> Beringela gratinada e recheada com picadinho de filé, Mousseline de Moranga<br />
<strong>Sobremesa:</strong> Frutas quentes ao perfume de Laranja com Sorvete Light<br />
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<div></div></div></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com1tag:blogger.com,1999:blog-7937179044134984085.post-88846106594886738212009-10-19T13:37:00.000-03:002010-06-11T18:53:07.997-03:0068ª OFICINA DE GASTRONOMIA- HAPPY HOUR 2!!!!!!!!!!!!!!!<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/St3qVAs4EbI/AAAAAAAABWk/jJ5mnD2BTBw/s1600-h/DSC00519.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394725575346098610" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/St3qVAs4EbI/AAAAAAAABWk/jJ5mnD2BTBw/s400/DSC00519.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/St3n_VbiwGI/AAAAAAAABV8/b2DPiqndUWE/s1600-h/DSC00517.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394723003930165346" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/St3n_VbiwGI/AAAAAAAABV8/b2DPiqndUWE/s400/DSC00517.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div></div></div></div></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-81638513274238302812009-10-19T13:24:00.000-03:002010-06-11T18:53:38.268-03:0067ª OFICINA DE GASTRONOMIA- NHOQUE DA SORTE!!AULA ESPECIALISSIMA!<br />
-MASSA TRADICIONAL DO NHOQUE<br />
- NHOQUE RECHEADO COM MUSSARELA AO MOLHO SUGO E MANJERICÃO FRESCO<br />
- NHOQUE DE BATATA E AMEIXA NA MANTEIGA DE SÁLVIA E LINGUIÇA CROCANTE<br />
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E DE SOBREMESA.... SORVETE DE LEITE DE COCO E COCO RALADO COM CALDA DE GANACHE QUENTE!!!!!!!!!!!!!<br />
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<div><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/StEAxDZb5fI/AAAAAAAABUk/8UKIzRmM620/s1600-h/OgAAAF65jU--hoFkxnvLnJ9WNRa66tDF6prSwf2OIU9xwWAdhNUwAQx-MA67rdcWN_J4jDm8Zv8dngkL5ynNxKAK_pQAm1T1UL3WRyMUwz7eNrXju6y8uN1pykDd%5B1%5D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5391091071664776690" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/StEAxDZb5fI/AAAAAAAABUk/8UKIzRmM620/s320/OgAAAF65jU--hoFkxnvLnJ9WNRa66tDF6prSwf2OIU9xwWAdhNUwAQx-MA67rdcWN_J4jDm8Zv8dngkL5ynNxKAK_pQAm1T1UL3WRyMUwz7eNrXju6y8uN1pykDd%5B1%5D.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div></div></div></div></div></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-6401299459714785492009-10-17T14:06:00.000-03:002010-06-12T10:13:12.439-03:0065ª OFICINA DE GASTRONOMIA - MENU ESPECIAL NAMORADOS<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Si6YeLM-iiI/AAAAAAAABSQ/4S0z3Nxp93M/s1600-h/DSC00439.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5345377451906075170" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Si6YeLM-iiI/AAAAAAAABSQ/4S0z3Nxp93M/s400/DSC00439.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Si6XqbKh2WI/AAAAAAAABR8/qOvuKPQoIM8/s1600-h/DSC00435.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5345376562837576034" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Si6XqbKh2WI/AAAAAAAABR8/qOvuKPQoIM8/s320/DSC00435.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<div><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Si6XSOLvx_I/AAAAAAAABR0/m47UxrW2fU8/s1600-h/DSC00426.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5345376147036162034" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Si6XSOLvx_I/AAAAAAAABR0/m47UxrW2fU8/s320/DSC00426.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <strong>ENTRADA: Salada de Rúcula, Parmesão e Nozes ao Vinagrete de Gengibre acompanhado de Bruschetta Crocante de Brie, Parma e Figo Fresco<br />
PRATO PRINCIPAL: Filé ao Molho Mostarda Dijon ; Spaghetti fresco na Manteiga de Sálvia<br />
SOBREMESA: Semifreddo de doce de leite granizado</strong></div></div></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com2tag:blogger.com,1999:blog-7937179044134984085.post-86738223265758370122009-10-16T08:40:00.000-03:002010-06-12T10:13:38.865-03:0064ª OFICINA DE GASTRONOMIA- MOLHOS PARA MASSAS módulo 2<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/SiZkIOHWGEI/AAAAAAAABRs/UTs7fp2ioYk/s1600-h/DSC00421.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5343068100312307778" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/SiZkIOHWGEI/AAAAAAAABRs/UTs7fp2ioYk/s400/DSC00421.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div><a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Sh57Cz165QI/AAAAAAAABQc/8CSkEiQLPR0/s1600-h/DSC00402.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5340841496314307842" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/Sh57Cz165QI/AAAAAAAABQc/8CSkEiQLPR0/s320/DSC00402.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div><div><strong>- SUSHI ITALIANO</strong></div><div><strong>-SALADA CAPRESE AO MOLHO PESTO</strong></div><div><strong>-LASANHA A BOLONHESA</strong></div><div><strong>- SALAME DE CHOCOLATE COM SORVETE</strong></div><div></div></div></div>CRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-20609092243375114842009-10-12T22:58:00.000-03:002010-06-12T10:14:35.352-03:0062ª OFICINA DE GASTRONOMIA- UM JANTAR ITALIANO 1<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/ShYJqlSa5MI/AAAAAAAABQU/BFIxiki3HoI/s1600-h/DSC00320.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5338465035462829250" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/ShYJqlSa5MI/AAAAAAAABQU/BFIxiki3HoI/s400/DSC00320.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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- PACCOTINI AO BECHAMEL GRATINADO<br />
- TALHARIM AO MOLHO CREMOSO DE MANJERICÃO COM TOMATES CEREJA AO PERFUME DE ALHO<br />
- FARFALLE AO MOLHO DE GORGONZOLA COM NOZESCRISTINA LUMERTZ - GASTRONOMIA INTERNACIONALhttp://www.blogger.com/profile/17687268261743176071noreply@blogger.com0tag:blogger.com,1999:blog-7937179044134984085.post-88519569940528892522009-10-09T08:04:00.000-03:002010-06-12T10:15:53.196-03:0059ª OFICINA DE GASTRONOMIA- RISOTOS 2<a href="https://1.bp.blogspot.com/_Mn9n7_1S_ds/SfBPA3Fw9ZI/AAAAAAAABOs/A8xgB1mPfYA/s1600-h/DSC00199.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5327845235386021266" src="https://1.bp.blogspot.com/_Mn9n7_1S_ds/SfBPA3Fw9ZI/AAAAAAAABOs/A8xgB1mPfYA/s400/DSC00199.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div><strong>MENU DA AULA:</strong></div><div><strong>- ARANCINI DI RISOTTO (BOLINHO DE RISOTO DE ALHO PORÓ COM PEITO DE PERU RECEHADO COM QUEIJO)</strong></div><div><strong>- RISOTTO DE TOMATES SECOS, COPA E RÚCULA</strong></div><div><strong>- RISOTTO DE BACALHAU, AZEITONAS PRETAS E CEBOLA CARAMELADA </strong></div><div><strong>- TORTA DE CHOCOLATE COM NOZES DA JU!</strong><br />
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