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CHEF GERARDO AVENA

Sábado, 15 de mayo de 2010. 1 PZ HUEVO 30 GRS YOGURT NATURAL 180 A 200 MLT. AGUA 5 GRS SAL 35 GRS MANTECA VEGETAL 400 GRS HARINA DE TRIGO 500 GRS FÉCULA DE PAPA O MAÍZ. 1 PAQ PASTA FILO. 50 GRS AZÚCAR 150 MLT MIEL DE ABEJA 15 GRS ZEST DE LIMÓN 300 GRS NUEZ 20 GRS JUGO DE NARANJA 500 GRS PASTA FILO 20 GRS CANELA MOLIDA 30 GRS AZÚCAR GLASS C/S. ESENCIA DE AZAHAR 300 MLT MANTEQUILLA CLARIFICADA. 4 CLAVOS DE OLOR. 2 PZ DE LIMÓN. 1 RAJA DE CANELA. 2 PZ BERENJENAS 4 CUCH TAHINI 1 PZ LIMÓN 2 DIENTES AJO C/S.

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CHEF GERARDO AVENA | chefavena.blogspot.com Reviews

<META> DESCRIPTION

Sábado, 15 de mayo de 2010. 1 PZ HUEVO 30 GRS YOGURT NATURAL 180 A 200 MLT. AGUA 5 GRS SAL 35 GRS MANTECA VEGETAL 400 GRS HARINA DE TRIGO 500 GRS FÉCULA DE PAPA O MAÍZ. 1 PAQ PASTA FILO. 50 GRS AZÚCAR 150 MLT MIEL DE ABEJA 15 GRS ZEST DE LIMÓN 300 GRS NUEZ 20 GRS JUGO DE NARANJA 500 GRS PASTA FILO 20 GRS CANELA MOLIDA 30 GRS AZÚCAR GLASS C/S. ESENCIA DE AZAHAR 300 MLT MANTEQUILLA CLARIFICADA. 4 CLAVOS DE OLOR. 2 PZ DE LIMÓN. 1 RAJA DE CANELA. 2 PZ BERENJENAS 4 CUCH TAHINI 1 PZ LIMÓN 2 DIENTES AJO C/S.

<META> KEYWORDS

1 chef gerardo avena

2 cocina árabe

3 pasta filo

4 dedos de novia

5 miel árabe

6 4 pimientas gordas

7 babagannouj

8 sal c/s

9 aceite de oliva

10 páprika para tahini

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chef gerardo avena,cocina árabe,pasta filo,dedos de novia,miel árabe,4 pimientas gordas,babagannouj,sal c/s,aceite de oliva,páprika para tahini,salata mechuia,sal al gusto,pan de anís,fattouche,ternera con ciruelas,challah,hummus,20 mlt tahini,paprika

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CHEF GERARDO AVENA | chefavena.blogspot.com Reviews

https://chefavena.blogspot.com

Sábado, 15 de mayo de 2010. 1 PZ HUEVO 30 GRS YOGURT NATURAL 180 A 200 MLT. AGUA 5 GRS SAL 35 GRS MANTECA VEGETAL 400 GRS HARINA DE TRIGO 500 GRS FÉCULA DE PAPA O MAÍZ. 1 PAQ PASTA FILO. 50 GRS AZÚCAR 150 MLT MIEL DE ABEJA 15 GRS ZEST DE LIMÓN 300 GRS NUEZ 20 GRS JUGO DE NARANJA 500 GRS PASTA FILO 20 GRS CANELA MOLIDA 30 GRS AZÚCAR GLASS C/S. ESENCIA DE AZAHAR 300 MLT MANTEQUILLA CLARIFICADA. 4 CLAVOS DE OLOR. 2 PZ DE LIMÓN. 1 RAJA DE CANELA. 2 PZ BERENJENAS 4 CUCH TAHINI 1 PZ LIMÓN 2 DIENTES AJO C/S.

INTERNAL PAGES

chefavena.blogspot.com

1

CHEF GERARDO AVENA: mayo 2010

http://chefavena.blogspot.com/2010_05_01_archive.html

Sábado, 15 de mayo de 2010. 1 PZ HUEVO 30 GRS YOGURT NATURAL 180 A 200 MLT. AGUA 5 GRS SAL 35 GRS MANTECA VEGETAL 400 GRS HARINA DE TRIGO 500 GRS FÉCULA DE PAPA O MAÍZ. 1 PAQ PASTA FILO. 50 GRS AZÚCAR 150 MLT MIEL DE ABEJA 15 GRS ZEST DE LIMÓN 300 GRS NUEZ 20 GRS JUGO DE NARANJA 500 GRS PASTA FILO 20 GRS CANELA MOLIDA 30 GRS AZÚCAR GLASS C/S. ESENCIA DE AZAHAR 300 MLT MANTEQUILLA CLARIFICADA. 4 CLAVOS DE OLOR. 2 PZ DE LIMÓN. 1 RAJA DE CANELA. 2 PZ BERENJENAS 4 CUCH TAHINI 1 PZ LIMÓN 2 DIENTES AJO C/S.

2

CHEF GERARDO AVENA: agosto 2008

http://chefavena.blogspot.com/2008_08_01_archive.html

Domingo, 17 de agosto de 2008. CURSO DE COCINA MOLECULAR IMPARTIDO POR EL CHEF GERARDO AVENA. ESTAMOS EN CARRETERA AL AJUSCO PICACHO # 575 COL. LOMAS DE PADIERNA. TLALPAN MÉXICO D.F. TELÉFONO 564518 30. A 500 METROS DEL SIX FLAGS. CURSO DE COCINA MOLECULAR. 4 Sesiones de 4 horas. 2800 (incluye materia prima y recetario). SABADO 30 DE AGOSTO 6, 13 Y 20 DE SEPTIEMBRE. DIPLOMA CON VALOR CURRICULAR. 10:00 a 14:00 horas. y 15:00 a 19:00. Montaje de platillos usando todas las técnicas. Ver todo mi perfil.

3

CHEF GERARDO AVENA: CURSOS DEL 2010

http://chefavena.blogspot.com/2010/01/cursos-del-2010.html

Martes, 12 de enero de 2010. CENTRO DE ARTE CULINARIO AVENA. Publicar un comentario en la entrada. Suscribirse a: Enviar comentarios (Atom). AVENA CENTRO DE ARTE CULINARIO. Http:/ avenacentrodearteculinario.blogspot.com. CENTRO DE ARTE CULINARIO AVENA. Ver todo mi perfil. 500 grs. Alginato de sodio. 500 grs. Cloruro de calcio. 250 grs. Goma de xantana. 200 grs. Agar –Agar. 200 grs. Goma guar. 200 grs. Lecitina de soya en polvo. 200 grs. Carboximetil celulosa. 100 grs. Citrato de sodio.

4

CHEF GERARDO AVENA: enero 2010

http://chefavena.blogspot.com/2010_01_01_archive.html

Martes, 12 de enero de 2010. CENTRO DE ARTE CULINARIO AVENA. Suscribirse a: Entradas (Atom). AVENA CENTRO DE ARTE CULINARIO. Http:/ avenacentrodearteculinario.blogspot.com. CENTRO DE ARTE CULINARIO AVENA. Ver todo mi perfil. 500 grs. Alginato de sodio. 500 grs. Cloruro de calcio. 250 grs. Goma de xantana. 200 grs. Agar –Agar. 200 grs. Goma guar. 200 grs. Lecitina de soya en polvo. 200 grs. Carboximetil celulosa. 100 grs. Citrato de sodio. 100 grs. Grenetina. 20 pz Cofias desechables para el cabello.

5

CHEF GERARDO AVENA: CURSO DE COCINA MOLECULAR IMPARTIDO POR EL CHEF GERARDO AVENA

http://chefavena.blogspot.com/2008/08/curso-de-cocina-molecular-impartido-por.html

Domingo, 17 de agosto de 2008. CURSO DE COCINA MOLECULAR IMPARTIDO POR EL CHEF GERARDO AVENA. ESTAMOS EN CARRETERA AL AJUSCO PICACHO # 575 COL. LOMAS DE PADIERNA. TLALPAN MÉXICO D.F. TELÉFONO 564518 30. A 500 METROS DEL SIX FLAGS. CURSO DE COCINA MOLECULAR. 4 Sesiones de 4 horas. 2800 (incluye materia prima y recetario). SABADO 30 DE AGOSTO 6, 13 Y 20 DE SEPTIEMBRE. DIPLOMA CON VALOR CURRICULAR. 10:00 a 14:00 horas. y 15:00 a 19:00. Montaje de platillos usando todas las técnicas. Estimado Chef Avena,.

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Sábado, 15 de mayo de 2010. 1 PZ HUEVO 30 GRS YOGURT NATURAL 180 A 200 MLT. AGUA 5 GRS SAL 35 GRS MANTECA VEGETAL 400 GRS HARINA DE TRIGO 500 GRS FÉCULA DE PAPA O MAÍZ. 1 PAQ PASTA FILO. 50 GRS AZÚCAR 150 MLT MIEL DE ABEJA 15 GRS ZEST DE LIMÓN 300 GRS NUEZ 20 GRS JUGO DE NARANJA 500 GRS PASTA FILO 20 GRS CANELA MOLIDA 30 GRS AZÚCAR GLASS C/S. ESENCIA DE AZAHAR 300 MLT MANTEQUILLA CLARIFICADA. 4 CLAVOS DE OLOR. 2 PZ DE LIMÓN. 1 RAJA DE CANELA. 2 PZ BERENJENAS 4 CUCH TAHINI 1 PZ LIMÓN 2 DIENTES AJO C/S.

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