Gastronomia do Algarve (Gastronomy of the Algarve)
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Trabalho elaborado pelos alunos do Colégio dos Plátanos para o projeto eTwinning "Diversidade Cultural" (janeiro de 2019).
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New Plates
The document outlines a potential dining menu that includes appetizers like lamb with mashed potatoes and pumpkin soup or shrimp tartar. Pastas on the menu are risotto with duck and peperoncino flavored bigoli. For mains, there is slow cooked cod fish or beef sirloin with vegetables. Dessert options include a selection of chocolates and sweets.
Sample Lunch menu
This document provides a menu for a lunch featuring a variety of hot and cold dishes from seafood like swordfish, sardines, calamari and mussels to meat options like veal schnitzel, lamb, and duck. The cold plates section offers dishes including sashimi, smoked salmon, octopus and various salads. Sides include fries, baked potatoes, coleslaw and mixed leaves. Soups, pastas and risottos can be chosen by clients.
Comparando El Almuerzo
The document describes typical lunches from Colombia, Ecuador, and Argentina. In Colombia, the Bandeja Paisa includes avocado, fried pork rinds, fried egg, rice, red beans, fried plantains, sausage, blood sausage, and ground meat. Along the coast, the lunch includes rice, fried green plantains, red beans, fried fish, and salad. In Ecuador, lunch usually begins with soup, includes a main dish like meat and rice often topped with a spicy aji sauce, and ends with dessert and fresh fruit juice. Typical dishes in Ecuador include ceviche, seafood, and roast pork with sides. In Argentina, typical lunches include asado (grilled meats),
Conectar Igualdad
The document discusses various terms and foods commonly found at restaurants. It covers jobs in restaurants, meal times, courses, drinks, and tips. Specific foods mentioned include meat like chicken and fish, vegetables, and ways of cooking such as boiling, baking, frying, and barbecuing. Typical Argentinian foods highlighted are cassava, dolphin fish, avocado, and barbecues. Common Argentinian dishes include Chipá, empanadas, and dulce de leche.
Mixs Italian Grill Teppan Concept
The document provides information about MIXS Italian Grill-Teppan, a restaurant located at the Crowne Plaza Beijing Zhongguancun. It offers a blend of Japanese teppanyaki cooking style with Italian and Western cuisine. MIXS serves dinner only from 6-10:30pm daily. It has two teppanyaki chefs and seats 26 people between its main dining hall and two private rooms. The menu includes imported steaks, pastas, seafood and desserts prepared in front of guests using teppanyaki, steaming and other cooking methods.
English menu
The document lists various paella, rice, salad, seafood, pasta, fish, meat, and dessert options available for purchase ranging in price from 5.50 euros to 40 euros. Seafood paella, mushroom risotto, seafood fideua, and rice casserole are among the rice dishes listed. Salads include duck and caprese salads. Hot creams include prawn bisque and cream of courgettes and leeks. Seafood options consist of grilled razor clams, steamed mussels, and grilled prawns. Meat dishes comprise various steak, duck breast, and lamb chop options. Desserts listed are chocolate mousse, tiramisu,
Presentation1
Veritas is a restaurant that prides itself on using fresh, local ingredients to create gourmet Mediterranean and comfort foods made by skilled chefs. Diners can enjoy dishes like lamb lollipops or spaghetti and meatballs in a cozy, romantic dining room or at the small but well-stocked bar where knowledgeable staff can recommend libations to complement any meal. The restaurant aims to give all guests an incredible dining experience and welcomes them into the Veritas family.
Welcome to VERITAS by Courtney Burke
Veritas is a restaurant that prides itself on using fresh, local ingredients to create gourmet Mediterranean and comfort foods made by skilled chefs. Diners can enjoy dishes like lamb lollipops or spaghetti and meatballs in a cozy, romantic dining room or at the small but well-stocked bar where knowledgeable staff can recommend libations to complement any meal. The restaurant aims to give all guests an incredible dining experience and welcomes them into the Veritas family.
Recommended
New Plates
The document outlines a potential dining menu that includes appetizers like lamb with mashed potatoes and pumpkin soup or shrimp tartar. Pastas on the menu are risotto with duck and peperoncino flavored bigoli. For mains, there is slow cooked cod fish or beef sirloin with vegetables. Dessert options include a selection of chocolates and sweets.
Sample Lunch menu
This document provides a menu for a lunch featuring a variety of hot and cold dishes from seafood like swordfish, sardines, calamari and mussels to meat options like veal schnitzel, lamb, and duck. The cold plates section offers dishes including sashimi, smoked salmon, octopus and various salads. Sides include fries, baked potatoes, coleslaw and mixed leaves. Soups, pastas and risottos can be chosen by clients.
Comparando El Almuerzo
The document describes typical lunches from Colombia, Ecuador, and Argentina. In Colombia, the Bandeja Paisa includes avocado, fried pork rinds, fried egg, rice, red beans, fried plantains, sausage, blood sausage, and ground meat. Along the coast, the lunch includes rice, fried green plantains, red beans, fried fish, and salad. In Ecuador, lunch usually begins with soup, includes a main dish like meat and rice often topped with a spicy aji sauce, and ends with dessert and fresh fruit juice. Typical dishes in Ecuador include ceviche, seafood, and roast pork with sides. In Argentina, typical lunches include asado (grilled meats),
Conectar Igualdad
The document discusses various terms and foods commonly found at restaurants. It covers jobs in restaurants, meal times, courses, drinks, and tips. Specific foods mentioned include meat like chicken and fish, vegetables, and ways of cooking such as boiling, baking, frying, and barbecuing. Typical Argentinian foods highlighted are cassava, dolphin fish, avocado, and barbecues. Common Argentinian dishes include Chipá, empanadas, and dulce de leche.
Mixs Italian Grill Teppan Concept
The document provides information about MIXS Italian Grill-Teppan, a restaurant located at the Crowne Plaza Beijing Zhongguancun. It offers a blend of Japanese teppanyaki cooking style with Italian and Western cuisine. MIXS serves dinner only from 6-10:30pm daily. It has two teppanyaki chefs and seats 26 people between its main dining hall and two private rooms. The menu includes imported steaks, pastas, seafood and desserts prepared in front of guests using teppanyaki, steaming and other cooking methods.
English menu
The document lists various paella, rice, salad, seafood, pasta, fish, meat, and dessert options available for purchase ranging in price from 5.50 euros to 40 euros. Seafood paella, mushroom risotto, seafood fideua, and rice casserole are among the rice dishes listed. Salads include duck and caprese salads. Hot creams include prawn bisque and cream of courgettes and leeks. Seafood options consist of grilled razor clams, steamed mussels, and grilled prawns. Meat dishes comprise various steak, duck breast, and lamb chop options. Desserts listed are chocolate mousse, tiramisu,
Presentation1
Veritas is a restaurant that prides itself on using fresh, local ingredients to create gourmet Mediterranean and comfort foods made by skilled chefs. Diners can enjoy dishes like lamb lollipops or spaghetti and meatballs in a cozy, romantic dining room or at the small but well-stocked bar where knowledgeable staff can recommend libations to complement any meal. The restaurant aims to give all guests an incredible dining experience and welcomes them into the Veritas family.
Welcome to VERITAS by Courtney Burke
Veritas is a restaurant that prides itself on using fresh, local ingredients to create gourmet Mediterranean and comfort foods made by skilled chefs. Diners can enjoy dishes like lamb lollipops or spaghetti and meatballs in a cozy, romantic dining room or at the small but well-stocked bar where knowledgeable staff can recommend libations to complement any meal. The restaurant aims to give all guests an incredible dining experience and welcomes them into the Veritas family.
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TEN is a monthly dining event that features ten special seasonal ingredients spread over five courses. Each event will also include a bespoke cocktail flight designed by The Violet Hour restaurant. The first TEN event will take place on Wednesday, March 27th, 2013 at The Violet Hour in West Didsbury, Manchester. The £35 ticket includes the five course meal and cocktail flight.
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This document lists various certifications held by multiple shrimp farms, hatcheries, and a processing plant. It includes organic certifications from Naturland e.V and ECOCERT, as well as food safety certifications such as HACCP, ISO 22000, and BRC. The processing plant and three named shrimp farms also hold certifications from the Instituto Nacional de Pesca Programa Nacional de Control.
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The whole family can enjoy crabbing along the Oregon coast year-round using traps baited with chicken, fish, or packaged bait. A shellfish license is required to catch the maximum of 12 male Dungeness crabs per day from Astoria to Brookings using up to 3 traps. Crabbing provides a fun and delicious way for families to enjoy the Oregon coast.
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Recorrimos la escuela
Fotografias tomadas a la escuela para detectar los problemas mas graves con relación al manejo inadecuado de los desechos.
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2) A 10-15 person regular church choir with organist for IDR 5,300,000.
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http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/green-asparagus-salad-with-marjoram
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Find more here:- http://www.vamospaella.co.uk/
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. Paella party is one of the special event catering party that we celebrate. Paella is one of the famous and delicious Spanish cuisines in the party, and our guests are served with a varieties of paella dishes, that are:-
Vegetarian paellas:
• Wild mushroom, asparagus and hazelnut
• Chickpea, almond and dates with preserved lemons
• Globe artichoke with piquillo peppers and wild garlic
Meat and seafood paellas:
• Chicken, fillet of pork, chorizo and chard
• Mixed seafood with mussels, squid and prawns
• Rabbit, almond and rosemary
• Valencian paella with chicken and mixed seafood
• Black rice with squid ink
• Spring lamb with cumin and roasted peppers (seasonal)
• Chicken with artichokes and oloroso sherry
• Chicken and langoustine
• Lamb with preserved lemons, peas, pine nuts and raisins
• Lamb with artichokes and mint
• Pigeon with figs and pomegranate
• Dirty Majorcan paella with rabbit, chicken, pigeon, port, spare ribs and sobrasada
• Barcelona paella with king prawn, langoustine, chicken, monk fish, squid and mussels
• Monkfish and clams with saffron
• Baby lobster with cuttlefish and fennel
Salsa to serve with paella:
• Allioli – garlic mayonnaise
• Piquillo pepper sauce
• Lemon relish
• Salmoretta – tomato and herb sauce
• Sweet tomato jam
Paella party catering
For More Detail Visit Us: http://www.vamospaella.co.uk/
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. Paella party is one of the special event catering party that we celebrate. Paella is one of the famous and delicious Spanish cuisines in the party, and our guests are served with a varieties of paella dishes.
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TEN is a monthly dining event that features ten special seasonal ingredients spread over five courses. Each event will also include a bespoke cocktail flight designed by The Violet Hour restaurant. The first TEN event will take place on Wednesday, March 27th, 2013 at The Violet Hour in West Didsbury, Manchester. The £35 ticket includes the five course meal and cocktail flight.
Omarsa-Don camarón Certificaciones
This document lists various certifications held by multiple shrimp farms, hatcheries, and a processing plant. It includes organic certifications from Naturland e.V and ECOCERT, as well as food safety certifications such as HACCP, ISO 22000, and BRC. The processing plant and three named shrimp farms also hold certifications from the Instituto Nacional de Pesca Programa Nacional de Control.
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This document provides information about outdoor adventure programs and activities offered by the JBER Elmendorf Outdoor Adventure Program in Alaska. It lists various trips and classes for activities like ATV rides, kayaking, rafting, rock climbing, ice climbing, and stand-up paddle boarding along with dates, times, locations, and fees. It also provides information about rental equipment available and cabin rentals at Otter Lake.
Bamboo`s restaurant
The Bamboo's Restaurant is located in Barañain and has 15 tables, both inside and outside. There are 2 waitresses, 2 waiters, and 2 cooks. The menu includes breakfast options like eggs and sandwiches, appetizers like chicken wings and salads, sandwiches, and lunch combinations with options like steak, roast chicken, fish, and pasta. Customers are encouraged to visit the restaurant for good food and friendly service.
Marina Hotel Promotions
Located in the heart of the vibrant and up-market shopping district of Salmiya, where the"buzz" never stops, the Marina Hotel provides direct access to the Marina Mall and Marina Crescent. It offers convenient access to the business areas of Kuwait, and is 10 minutes from the heart of Kuwait City and 20 minutes from Kuwait International Airport. This prestigious, multi–facility complex offers luxurious and functional amenities to the business traveller and the tourist alike.
D cooper crabbing in oregon
The whole family can enjoy crabbing along the Oregon coast year-round using traps baited with chicken, fish, or packaged bait. A shellfish license is required to catch the maximum of 12 male Dungeness crabs per day from Astoria to Brookings using up to 3 traps. Crabbing provides a fun and delicious way for families to enjoy the Oregon coast.
Catálogo de fotos de Capotas
This document appears to be a listing of capotas prudentina, a maritime cap, along with its product code and contact information, which is repeated multiple times. The document provides information about a specific type of maritime cap called Capota Marítima Amarok from a company identified as Capotas Prudentina.
07 formulas math class & writing
The document provides instructions and guidelines for writing menus for both the dining room and kitchen. It outlines the necessary information that should be included on each menu such as accurate descriptions of dishes, sizes, cooking methods, and prices. Formatting tips are also provided to ensure menus are well-presented with proper spelling, grammar, and terminology.
Santa Maria 2014
This document summarizes the amenities and activities available at a hotel, restaurant, spa, and diving center located in Santa Maria, Azores. The hotel offers art-inspired rooms, a restaurant serving local cuisine, an on-site spa with gym and treatments, and diving excursions to swim with rays and sharks. Outdoor activities like trekking, canyoning, and biking are also listed along with their prices. The document provides information on room rates, diving and tour packages, and spa/restaurant services available.
Recorrimos la escuela
Fotografias tomadas a la escuela para detectar los problemas mas graves con relación al manejo inadecuado de los desechos.
Profession
This document lists various professions including chef, custodian, farmer, firefighter, fisherman, musician, pilot, plumber, receptionist, and seamstress. Each profession is listed in English and Spanish.
Le Normandie
The document summarizes a meal experience at the Le Normandie restaurant located in the Oriental Hotel in Bangkok, Thailand. It describes the restaurant's French influences in its design and highly trained Thai chef's training in France. A recent lunch featured an interesting heart of palm salad, simply prepared red snapper with green beans, and a warm apple tart with green apple sorbet. The scenic views and high quality of food and service made it an enjoyable dining experience the authors would welcome again.
Plan do-check
This document provides information about an upcoming sailing event being held on June 27th. It outlines the schedule which includes departing by bus at 8:30am, assembling at the jetty in Nacka Strand at 9am, the first sailing activity from 9:15-11:30, lunch from 11:30-14:00, and the second sail race from 14:00-17:30. It also lists the crew group names and packing list. Safety procedures and responsibilities are defined, along with the weather forecast and meeting location. Activities include sailing, quizzes, equipment testing, and following coordinates on charts. The day will conclude with a dinner, conclusions, and prize awards from 17:
The World Of Commissary Cook Chill
The document discusses the process of cook chill production in a commissary kitchen. It describes receiving over 10,000 shrimp in 13 boxes of 20 pounds each. The shrimp are cooked in a large kettle then chilled and stored in a cooler for future use. The commissary kitchen focuses on food safety, sanitation, recipe development, and using equipment properly to efficiently produce meals through cook chill for distribution.
Proposal Wedding Singer
This document contains three wedding singer package proposals:
1) An 8-person choir with organist for IDR 5,650,000 or a 6-person choir with organist and additional flute or violin player for the same price.
2) A 10-15 person regular church choir with organist for IDR 5,300,000.
3) A choir of 2 sopranos, 1 alto, 1 tenor, and 1 bass singer with a mini orchestra of organist, violin, and cello for IDR 5,850,000.
Chefs Super Frozen Presentation
SuperFrozen seafood offers advantages over fresh seafood for restaurants and consumers. The technique involves flash freezing seafood to -76°F within hours of catching, halting all biological and chemical activity. This allows the seafood to be preserved similar to the moment it was caught. SuperFrozen seafood has a longer shelf life than fresh, remains free of decomposition, and provides a consistent product at a consistent price. It is a more practical solution than fresh seafood which can take weeks to arrive from the oceans and often must be treated with carbon monoxide to disguise its age.
Gastronomy and festivities
This document provides an overview of Asturian cuisine and festivities. It describes various types of traditional Asturian breads, fruits, vegetables, meats, seafood, cheese, and desserts that are staples of Asturian gastronomy. These include cornbread, apples, beans, wild mushrooms, beef, seafood like lobster and crab, cheeses like Cabrales and Gamonedo, and desserts such as rice pudding. It also lists several important religious festivals celebrated in Asturias.
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Portuguese cuisine features many regional specialties and is influenced by Portugal's history of exploration and trade. Traditional dishes include papas de sarrabulho made with corn, chicken and pork blood in Minho; canja, a chicken soup with pasta; and caldo verde, a cabbage and potato soup. Popular fish dishes include grilled sardines served with potatoes and cod baked with potatoes. Desserts and pastries vary by region as well, such as clarinhas de Fão cakes from Minho and pastéis de nata custard tarts from Lisbon. During Christmas, Portuguese families enjoy codfish, turkey and traditional cakes like rabanadas, sopa dourada and sonhos
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http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/green-asparagus-salad-with-marjoram
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Find more here:- http://www.vamospaella.co.uk/
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. Paella party is one of the special event catering party that we celebrate. Paella is one of the famous and delicious Spanish cuisines in the party, and our guests are served with a varieties of paella dishes, that are:-
Vegetarian paellas:
• Wild mushroom, asparagus and hazelnut
• Chickpea, almond and dates with preserved lemons
• Globe artichoke with piquillo peppers and wild garlic
Meat and seafood paellas:
• Chicken, fillet of pork, chorizo and chard
• Mixed seafood with mussels, squid and prawns
• Rabbit, almond and rosemary
• Valencian paella with chicken and mixed seafood
• Black rice with squid ink
• Spring lamb with cumin and roasted peppers (seasonal)
• Chicken with artichokes and oloroso sherry
• Chicken and langoustine
• Lamb with preserved lemons, peas, pine nuts and raisins
• Lamb with artichokes and mint
• Pigeon with figs and pomegranate
• Dirty Majorcan paella with rabbit, chicken, pigeon, port, spare ribs and sobrasada
• Barcelona paella with king prawn, langoustine, chicken, monk fish, squid and mussels
• Monkfish and clams with saffron
• Baby lobster with cuttlefish and fennel
Salsa to serve with paella:
• Allioli – garlic mayonnaise
• Piquillo pepper sauce
• Lemon relish
• Salmoretta – tomato and herb sauce
• Sweet tomato jam
Paella party catering
For More Detail Visit Us: http://www.vamospaella.co.uk/
Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. Paella party is one of the special event catering party that we celebrate. Paella is one of the famous and delicious Spanish cuisines in the party, and our guests are served with a varieties of paella dishes.
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Paella is a traditional Spanish rice dish that originated in Valencia and is characterized by its use of saffron which gives it a yellow color and unique flavor. There are different types of paella including Valencian paella which contains rice, green vegetables, chicken, rabbit, duck and snails, seafood paella containing rice and seafood, and mixed paella containing seafood, meat and vegetables. Traditional Spanish meals also include tapas, small dishes of different foods, and sobremesa which is extended conversation after meals. Popular Spanish sports include basketball, tennis, cycling and football.
Food and drink
The document discusses traditional foods and dishes from different regions of Portugal. It describes dishes like papas de sarrabulho from Minho made with corn, chicken and pork blood. It also mentions caldo verde, a soup from Porto made with cabbage, potatoes and sausage. Further regional foods mentioned include feijoada transmontana from Trás os Montes with beans and pork, and açorda alentejana, a bread soup from Alentejo. It provides details on traditional sweets, cakes and drinks from Portugal as well.
Food and drink
The document discusses traditional foods and dishes from different regions of Portugal. It describes foods like papas de sarrabulho from Minho made with corn, chicken and pork blood. It also mentions canja chicken soup and caldo verde cabbage soup from Minho. Dishes from Porto include tripas à moda do Porto with beans, pork and sausage, and cozido à portuguesa with various meats and vegetables. Feijoada transmontana from Trás os Montes contains beans, pork and sausage. Sardines and codfish are mentioned as traditional fish dishes. Soups, pork and seafood dishes are listed from Alentejo, while seafood like clams and tun
GastronomicBook
Exclusive Catering is a team of talented chefs who provide high quality food and catering services on private jets. They offer a wide variety of classic and modern dishes from appetizers to main courses to desserts. Customers can order meals through faxes, emails or phone calls and the kitchens operate 24/7 to deliver meals directly to aircraft.
Gourmettrip 3 nights algarve
This 3-day gourmet trip in the Algarve region of Portugal includes visits to local markets, wineries, and renowned restaurants. Day 1 involves arriving in Almancil, checking into the 5-star Conrad Algarve Hotel, and exploring the surroundings. Day 2 includes shopping at the Loulé market with a chef, a cooking workshop, and dinner. Day 3 focuses on Algarve's winelands through visits to wine estates like Adega do Cantor and Quinta dos Vales, including tastings. The trip concludes on Day 4 with a transfer to the airport.
Sakal dinner
This 3-course set dinner menu begins with an amuse bouche of egg in its shell along with raw sea scallops marinated in salmon and mashed avocado with wasabi sauce. The first course is green asparagus tips served with a slow cooked egg topped with black truffle. The second course is turbot fillet from Noirmoutier served two ways - first baked and then as a brandade accompanied by crunchy vegetables, shellfish sauce and ginger. The third course is Provençal braised beef slow cooked for 72 hours served with polenta and cromesquis. The dessert is a biscuit de Gênes with raspberry and lemon. Wines from various French wineries and
Culinary portfolio
This portfolio contains descriptions of over 30 dishes created by Chef René Knudsen. The dishes showcase a variety of cuisines including Scandinavian, Malaysian, and Danish influences. Many of the dishes were created for promotional events or wine dinners. The portfolio emphasizes locally sourced and sustainable ingredients along with unique presentations and combinations of flavors, textures and cooking methods.
French classical menu by M.Naveen Kumar
The document summarizes the evolution of the classical French menu from the 18th century to modern times. It describes how French chef Auguste Escoffier simplified and standardized the multi-course menu into the format still used today, with each course building harmoniously on the last. The document then provides examples of dishes that would be included in each of the 17 courses that make up the classical French menu.
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Traditional plates of the north of portugal
This document summarizes four traditional dishes from northern Portugal: Caldo Verde (a green cabbage soup), Francesinha (a sandwich originating from Porto containing meat, cheese and spicy sauce), Feijoada à Transmontana (a bean stew from Trás-os-Montes region), and Abade Pudding (a lemon and cinnamon custard from Braga). It provides the key ingredients and origins of each dish, such as Caldo Verde originating from Braga but becoming popular nationwide, and the Francesinha being created in Porto in the 1950s based on a French sandwich.
Gastronomia da região Centro de Portugal
Trabalho elaborado pelos alunos do Colégio dos Plátanos para o projeto eTwinning "Diversidade Cultural" (janeiro de 2019).
Gastronomia da Madeira (Gastronomy of Madeira)
Madeira's traditional food consists of ingredients from its volcanic soil, abundant water, and mild climate. Some popular dishes include caco' cake, a round bread that is crusty on the outside and soft inside, tomato and onion soup topped with an egg, and passion fruit pudding made from the island's signature fruit. Skewered meats and honey cake are also commonly eaten, especially on holidays, along with the island's signature sweet wine and small, sweet bananas.
Semana do Agrupamento na EB1/JI da Portela de Sintra
Na Semana do Agrupamento de 24 a 28 de outubro, os alunos da EB1/JI da Portela de Sintra participaram em atividades para aprender sobre D. Fernando II, incluindo cantar, dançar, ouvir histórias e jogos da época medieval, bem como escrever poesia e receber o prêmio Eco-Escolas por seus esforços de sustentabilidade.
Semana agrupamento
Na Semana do Agrupamento de 24 a 28 de outubro, os alunos da EB1/JI da Portela de Sintra cantaram, dançaram e ouviram histórias para aprender mais sobre D. Fernando II. Eles também aprenderam jogos da época de D. Fernando II e alguns alunos se tornaram poetas. A escola recebeu o prêmio Eco-Escolas.
Tempo Poético
A paisagem é percebida de forma subjetiva por cada pessoa de acordo com sua história e emoções. Nossas visões do mundo são construídas a partir de nossas experiências e sentimentos. A beleza da natureza como o mar calmo e as nuvens nos nutrem espiritualmente mais do que apenas visualmente.
Galeria imagens sobre Ensino na I Republica
O documento apresenta imagens de várias escolas e eventos educacionais durante a Primeira República Portuguesa, incluindo salas de aula, escolas móveis, distribuição de prémios, excursões, festas, inaugurações de instituições de ensino e congressos pedagógicos entre 1914 e 1912.
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O documento descreve a transição da Rússia Imperial para a Rússia Soviética, começando como uma monarquia absoluta sob o czar Nicolau II e terminando sob o governo comunista de Lenine após a Revolução de Outubro de 1917. A insatisfação popular cresceu devido à guerra e à miséria, levando à queda do czar em março e ao triunfo dos bolcheviques em novembro. Lenine estabeleceu um governo comunista que enfrentou uma guerra civil antes de Estaline assumir
Historia Colaborativa
Este projecto surgiu no âmbito do cumprimento dos objectivos do Plano TIC do Agrupamento de Escolas de D. Fernando II, em consonância com o Projecto Educativo e de acordo com a necessidade sentida pela comunidade de estreitar os laços entre os vários estabelecimentos e os vários níveis de ensino que compõem o Agrupamento.
Pretendeu assim desenvolver competências variadas, no âmbito do domínio da língua portuguesa, da utilização das TIC, da criatividade, do reforço das relações interpessoais, entre outras.
O balanço feito pelos alunos e pelos educadores/professores envolvidos foi muito positivo.
Um olhar sobre Abril (Josué Rogério, 12º A)
O documento descreve como a Revolução dos Cravos em Portugal em 1974 pôs fim à ditadura de Salazar e trouxe liberdade e democracia ao país. A revolução foi planejada secretamente por oficiais militares e implementada de forma pacífica através da ocupação de estações de rádio e entrega do poder a Spínola. A revolução teve impacto imediato em Moçambique, onde a mãe do autor estava vivendo na época e testemunhou as mudanças.
Um olhar sobre Abril (André Santos, 12º A)
O documento discute os efeitos da Revolução dos Cravos de 1974 em Portugal. Apesar de ter trazido mais liberdade política, os primeiros anos após o levante militar foram instáveis com vários governos provisórios. No entanto, a revolução permitiu a democracia e a eleição do primeiro governo civil, liderado por Mário Soares, que estabilizou o país. A liberdade trouxe também mais criminalidade, mas foi essencial para o progresso dos direitos das mulheres.
Um olhar sobre Abril
Este documento apresenta dois pontos de vista sobre o 25 de Abril de 1974: o de Pedro, que vivia em Portugal, e o de Angelina, que vivia em Angola. Pedro descreve a ditadura em Portugal e como o 25 de Abril trouxe liberdade, enquanto Angelina descreve como a independência das colônias a deixou sem nada. O autor atua como mediador, reconhecendo a necessidade da liberdade mas criticando como a descolonização foi mal gerida, deixando os colonos abandonados.
Um olhar sobre Abril
Antes da Revolução dos Cravos de 1974, Portugal era uma ditadura fascista com poucas liberdades individuais e desigualdades sociais. A economia era fraca e o regime perseguia opositores políticos. A revolução militar de Abril de 1974 derrubou o regime e restaurou a democracia e as liberdades ao povo português.
Um olhar sobre Abril
O documento discute as perspectivas de três pessoas sobre o 25 de Abril de 1974: Dona Júlia, que presenciou a revolução; Senhor Frederico, que não presenciou mas conhece os fatos históricos; e Rita, uma estudante que busca comentar a revolução levando em conta diferentes mentalidades. As opiniões variam sobre se a revolução foi positiva ou negativa e se o povo português ainda valoriza a liberdade conquistada e a identidade nacional.
25 de Abril de 1974
O documento descreve a queda do regime do Estado Novo em Portugal em 25 de Abril de 1974 através de um golpe militar liderado pelo Movimento das Forças Armadas. Detalha os acontecimentos da revolução, incluindo a ocupação de locais estratégicos em Lisboa sem resistência significativa e a rendição gradual das forças leais ao governo ao longo do dia.
25 de Abril
O documento discute os objetivos da Revolução de Abril de 1974 e sua implementação atual, cobrindo a liberdade, democracia, autonomia regional, descolonização e direitos constitucionais. Questiona se esses objetivos ainda são plenamente alcançados em áreas como segurança, liberdade de imprensa, igualdade, justiça e saúde.
Guerra Colonial
O documento resume a Guerra Colonial Portuguesa entre 1961-1974, quando Portugal lutou para manter suas colônias em Angola, Guiné-Bissau e Moçambique. Detalha as principais frentes de batalha em cada colônia e os movimentos de libertação que lutaram contra o domínio português, culminando na Revolução dos Cravos de 1974 que levou à independência das colônias.
Salgueiro Maia
Salgueiro Maia foi um importante comandante militar português e líder da Revolução dos Cravos de 1974. Nasceu em 1944 e liderou uma coluna de blindados em Lisboa durante a revolução, forçando o presidente Marcelo Caetano a renunciar. A biografia descreve sua participação na guerra colonial em Moçambique e Guiné entre 1968-1973 antes de regressar a Portugal e juntar-se aos movimentos que levariam à queda do regime autoritário.
Presos políticos
Este documento discute a libertação dos presos políticos após a Revolução dos Cravos em Portugal em 1974. Ele fornece contexto sobre o que é um preso político, detalhes sobre alguns presos políticos específicos como Alfredo Matos e Bento Gonçalves, e descreve como os presos políticos foram libertados após a queda do regime autoritário, permitindo mais liberdade e democracia no país.
PIDE/DGS
A PIDE foi a polícia política portuguesa entre 1945-1969 que reprimia qualquer oposição ao regime de Salazar. A PIDE torturava presos, incluindo queimar com cigarros e privar do sono, e mantinha campos de concentração. Foi substituída em 1969 pela DGS, que também usava tortura, mas ambas foram extintas após a Revolução de Abril de 1974 que trouxe liberdade ao povo português.
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Mysore WhatsApp group:- https://chat.whatsapp.com/EhqtHtCC75vCAX7gaO842N
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Gastronomia do Algarve (Gastronomy of the Algarve)
- 1. South Portugal Beatriz Corrêa, Inês Marques, JoanaAlves e Lucas Vallejos
- 2. Algarve We chose the south zone of Portugal. This is an area that is famous for its beautiful beaches and long summer days. This area makes mainly cold plates and seafood. Algarve is also a very touristy area, where most people spend holidays. In this presentation we will mainly focus onAlgarve’s gastronomy
- 3. InAlgarve, they used to eat Xarém (corn purée) and what they had from the harvest. They mostly ate fruits and vegetables.
- 5. Amêijoas na Cataplana The perfect dish to share with friends on a summer night. The chorizo and the black pork meat give the cataplana an intense and unique taste along with the prawns and clams.
- 6. Choquinhos This dish is very delicious and easy to cook.
- 7. Fish soup Ingredients : monkfish, european conger, squid, shrimp, donax. tomatoes, carrots, onions, garlic, parsley, cilantro, olive oil. white wine pasta, fish broth
- 8. Main dishes Caldeirada àAlgarvia Açorda Tuna beef Pork meat with clams Algarvian salad
- 9. Açorda Directions: 1- Boil the water with salt and when it boils put in the eggs. 11- While the eggs boil, put in olive oil, garlic and cilantro, mix slowly and put in the bread
- 10. Tuna steak Pork meat with clams
- 11. Algarvian salad Ingredients: 3 tomatoes; bell peppers; an onion; salt; oregano, olive oil and vinegar.
- 12. Favas à Algarvia Ingredients: peeled fava beans, black chourizo, red chourizo, garlic, olive oil, bacon, cilantro.
- 13. Perna de borrego no tacho Caldeirada àAlgarvia
- 15. Algarvian cakes Ingredients: almonds, sugar, fios de ovos.
- 16. Dom Rodrigo Ingredients: sugar, almonds, egg yolks, cinnamon, water, fios de ovos.
- 17. Morgadinho Queijo de figos
- 18. Project made by: Beatriz Corrêa, Inês Marques, JoanaAlves, Lucas Vallejos