tag:blogger.com,1999:blog-50579678815271680832024-02-19T08:31:51.936+00:00Noz Moscada e GengibreBlog de culináriaNoz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-5057967881527168083.post-30988650229336360132020-04-14T23:05:00.000+01:002020-04-14T23:07:05.392+01:00Pão-de-Ló - tipo Alfeizerão<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pão de ló</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Tipo Alfeizerão</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes:</b></span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 gemas L, usei ovos de galinhas felizes.</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 ovos inteiros L</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">50 g farinha com fermento (usei farinha Nacional sem glúten + 1c cáfe de fermento)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Papel almaço ou papel vegetal</span></li>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Forno pré-aquecido a 220º C.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bata as gemas, os ovos inteiros com o açúcar durante 20 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Peneire a farinha diretamente para a farinha para o creme e envolva à mão, em movimentos de cima para baixo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Forre a forma de 20 cm de diâmetro com papel vegetal.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">verta a massa para a forma e leve ao forno por 10 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sirva de preferência no dia seguinte. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite!</span></div>
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-3446997338705866362020-04-14T22:03:00.000+01:002020-04-14T23:09:25.953+01:00Pão-de-Ló - tipo Ovar<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pão-de-Ló</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">tipo Ovar</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Um bolo magnífico, para amantes, como eu de doçaria rica em gemas.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Ovar, uma cidade fantástica.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz </span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes.</b></span></div>
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<li><span style="font-family: "trebuchet ms" , sans-serif;">11 gemas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 ovos inteiros</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pitada de sal fino</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g farinha (usei farinha nacional sem glúten)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 folha de papel almaço ou vegetal</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Forma de barro</span></li>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aqueça o forno a 185ºC.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça junte os ovos e as gemas, junte o sal e bata por uns segundos, até fazer uma espuma.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o açúcar e bata por 15 minutos com batedeira eletrica.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Adicione a farinha, à mão, lentamente, só a envolver.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Forrar a forma com o papel.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verta a massa para a forma, leve ao forno durante 45 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Retire e deixe arrefecer na forma por 15 minutos, desenforme.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite!</span></div>
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Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-21063854752253585172020-04-12T20:00:00.001+01:002020-04-12T20:49:44.627+01:00Aletria<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Aletria</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Esta deliciosa Aletria é sem glúten.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Fantásticos fios Capelline de farinha de milho.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">O resultado final é exatamente igual à sua amiga aletria de trigo.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Cremosa, aromática e deliciosa.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Nós gostamos de a comer ainda quente.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Mais um momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredrientes:</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>para 4 pessoas.</b></span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">120 g açúcar branco</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">130 g de massa aletria</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">500 ml de leite meio-gordo (uso sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 gemas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">casca de 1/2 limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pau de canela</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">canela em pó para decorar</span></li>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve um tacho ao lume com o leite , a casca do limão, o pau de canela e deixe ferver.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do lume, adicione o açúcar e deixe arrefecer um pouco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque as gemas numa taça e desfaça-as com um garfo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione ao leite a massa e leve novamente ao lume até ferver, temperatura média e mexendo sempre.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">verifique o tempo indicado na embalagem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do lume, adicione 2 colheres de massa às gemas, para as temperar de calor, mexendo bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Misture as gemas ao leite e mexa bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve novamente ao lume por 30 segundos, para as gemas cozerem, mexendo sempre.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta a aletria para uma travessa ou pratos individuais.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhe com canela.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite!</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-42540830120029629402020-04-12T20:00:00.000+01:002020-04-12T20:00:02.555+01:00Bolo de chocolate e cacau<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo de chocolate e cacau</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">para o bolo</span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif;">200 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">180 g farinha ( usei Dove Farme c/fermento sem glúten)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">120 g manteiga</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">60 g de farinha maisena</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g chocolate a 52% em tablete</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g pepitas de chocolate </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">20 g cacau ( magro sem açúcar)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 ovos biologicos de galinhas felizes</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de fermento em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">manteiga ou spray para untar </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">Cacau para polvilhar</span></li>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;">para a ganache</span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g de chocolate em tablete</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g de natas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c .de sopa rasa de manteiga</span></li>
</ul>
</div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Em banho maria derreta o chocolate em tablete com a manteiga.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Separe as gemas das claras e bata estas ultimas em castelo e reserve.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Bata o açúcar com as gemas até obter um creme fofo e esbranquiçado</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o chocolate derretido com a manteiga e bata até ficar bem incorporado.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Peneire as farinhas e o cacau e envolva ma massa.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione 1/3 das claras e bata bem para aligeirar a massa.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Envolva com cuidado as restantes claras.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione, envolvendo as pepitas de chocolate.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque um disco de papel vegetal no fundo da forma.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Unte uma forma redonda de mola (usei de 28 cm de diametro) com spray ou manteiga e polvilhe com cacau em pó.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Verta a massa e leve ao forno pré-aquecido a 180ºC por cerca de 40 minutos.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Faça o teste do palito.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Retire, deixe arrefecer por 10 minutos e desenforme.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Deixe arrefecer totalmente antes de barrar coma ganache.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><u>Ganache:</u></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Leve as natas ao lume até aquecerem bem mas sem deixar ferver.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Verta por cima do chocolate partido aos quadradinhos e deixe repousar por cinco minutos.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Bata bem o chocolate até obter um creme homogéneo.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Misture a manteiga e envolva bem.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Deixe arrefecer.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Volte a bater e decore o bolo.</span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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Receita adaptada da revista Bolos e DocesNoz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-42670157169465264982019-04-08T18:27:00.000+01:002020-04-12T19:21:13.225+01:00Bolo de claras com limão<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo de claras com limão</span><br />
<br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Nada como um bolo simples para alegrar um dia cinzento.</span><br />
<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>
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<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">280 g de claras ( +/- 7 claras)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">260 g açúcar branco</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">150 g manteiga amolecida</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">300 g farinha (usei Doves Farms sem fermento)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de fermento em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 ml leite meio-gordo (usei sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">raspas de 1 limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de essência de baunilha</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g de açúcar em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de sumo de limão </span></li>
</ul>
<br />
<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bate-se o açúcar com a manteiga amolecida até obter um creme esbranquiçado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mistura-se a essência de baunilha e a raspa do limão.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adiciona-se a farinha peneirada e o leite alternadamente. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Mistura-se bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adiciona-se o fermento e envolve-se.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata as claras em castelo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione as claras ao preparado envolvendo bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Unte uma forma redonda com buraco, com manteiga ou spray.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta a massa para a forma e alise a superfície.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 180º C durante 30 minutos (faça o teste do palito).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do forno e deixe arrefecer um pouco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Desenforme para uma rede para arrefecer totalmente.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Misture o açúcar em pó com o sumo de limão, mexa e decore o bolo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite.</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-87150834620621629622019-01-14T10:46:00.000+00:002019-01-14T11:01:48.400+00:00Sopa de couve flor e cominhos<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sopa couve-flor e cominhos</span><br />
<br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">A sopa reconforta e aconchega uma refeição.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Simples e aromática.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Como já o referi aqui, eu faço sopa para 2 refeições, apenas.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Gosto de variar os legumes e como faço apenas com 4 a 6 legumes, sem batata, há sopa diferente todos os dias, assim os rapazes comem legumes variados durante a semana.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">para 6 pessoas</span><br />
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 couve flor</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cebola</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 courgete</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 nabo pequeno</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de cominhos moídos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">sal q.b</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"> 1 fio de azeite (+/- 30 ml) </span></li>
</ul>
<br />
<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Lave os legumes, descasque e parta todos em cubos do mesmo tamanho.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao lume um tacho com o fio de azeite e salteia a cebola e a courgete.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione os restantes legumes e os cominhos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cobra os legumes com água quente, tempere com sal e deixe cozer por 20 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verifique se estão cozidos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Triture com a varinha mágica. Se necessário acrescente mais água quente até obter a cremosidade pretendida. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retifique o sal. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sirva polvilhado com um pouco de cominhos moídos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-25853772686909030092019-01-11T18:51:00.000+00:002019-01-11T18:52:32.594+00:00Bolo mármore de iogurte e cacau<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo mármore de iogurte e cacau</span><br />
<br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Hoje, de tarde, juntei aqui em casa 4 adolescentes de 14 anos, rapazes, para um trabalho de grupo.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Havia momentos de silêncio (assustadores), de riso, de conversa, nos seus timbres vocais em mudança, e de muito barulho por vezes. Confesso que já não tenho muito paciência para tanto ruído inconstante.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Há que os por a comer, enquanto comem não falam.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Lá fui eu fazer um bolo para o lanche.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes.</b></span><br />
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g iogurte natural ou grego (usei 2 iogurtes naturais sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 ml de oléo vegetal</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">375 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 ovos ( de preferência de galinhas felizes)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">330 g farinha sem fermento (usei sem glúten - Doves Farm com fermento)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. chá de fermento</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de essencia de limão ou raspa de limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. sopa de cacau em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">açúcar em pó para povilhar (opcional)</span></li>
<li><br /></li>
</ul>
<br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Separe as gemas das claras.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata as claras em castelo e reserve.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata o açúcar com as gemas por 3 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione as gemas e bata por mais 3 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o óleo e envolva bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Envolva a farinha e o fermento.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Incorpore as clara envolvendo suavemente.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Divida a massa em duas partes, sendo em menor quantidade a que vai levar cacau. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Na quantidade mais pequena adicione o cacau e envolva.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Na maior parte de massa adicione a essência de limão ou as raspas, envolva.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Unte uma forma grande de buraco com spray ou manteiga.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta metade da massa de limão, a massa de cacau e por fim a restante massa de limão.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 180ºC durante 45 minutos, (Faça o teste do palito)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do forno, deixe arrefecer por 5 minutos sobre uma rede.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Desenforme para uma rede e deixe arrefecer totalmente.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque no prato de servir e polvilhe com açúcar em pó.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
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Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-9486996261955621942018-12-20T19:40:00.002+00:002018-12-20T19:42:00.406+00:00Leite creme queimado<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Leite creme queimado</span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Um dia de semana como outro qualquer, o habitual é não haver sobremesa doce, mas também não é hábito comer fruta depois das refeições, mas sim logo pela manhã e durante o dia.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Mas apetecia tanto um doce, aqueles desejos que por muito que se adiem não passam...fui fazer o leite creme da Leonor Sousa Bastos do blog <a href="http://www.flagrantedelicia.com/mais-uma-colherada/">flagrante delícia</a>.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Há um tempo que tinha visto esta receita que me chamou à atenção pela maneira de ser confeccionado, a sua textura fica leve e aveludada, uma nuvem de leite creme em cada colher.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 gemas de galinhas felizes</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">90 g de açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">500 ml de leite meio gordo (usei sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">20 g de amido de milho (Maizena )</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">casca de limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">pau de canela</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">açúcar para queimar</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata as gemas com o açúcar até dissolver bem o açúcar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Dissolva a farinha num pouco de leite e adicione o restante leite e mexa bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Num tacho, coloque o leite, a casca do limão e o pau de canela.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao lume até começar a ferver mexendo sempre, deixe cozer a farinha por 1 a 2 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do lume e retire a casca e o pau de canela. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta este preparado por cima das gema sem parar de mexer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve novamente ao lume para cozer as gemas mas sem deixar ferver.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta o leite creme para uma taça ou taças individuais e deixe arrefecer totalmente.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Na altura de servir polvilhe com açúcar e queime com um maçarico ou ferro de queimar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite.</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-50255379818700559342018-12-05T17:11:00.002+00:002019-01-11T19:12:16.217+00:00Carbonara de atum e salmão<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Carbonara de atum e salmão</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Uma carbonara com salmão e atum. </span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Uma refeição muito do agrado dos rapazes. </span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Diferente da habitual carbonara mas muito saborosa.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Uma receita já guardada a alguns meses. </span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Agora com a volta das ementas semanais foi necessário voltar aos arquivos e lá estava ela nas receitas a fazer. </span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes </b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">para 5 pessoas</span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">400 g Linguine (usei sem glúten)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cebola pequena</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 dente de alho</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 c. sopa de azeite</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g cogumelos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 latas de atum</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 lombos de salmão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pacote de natas (usei sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 gemas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 ml de água de cozer a massa</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">sal e pimenta q.b</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">queijo parmesão ralado q.b</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque o esparguete a cozer com bastante água temperada com sal, durante o tempo indicado na embalagem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Escorra a massa reservando 200 ml de água da sua cozedura. Reserve a massa.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Num tacho coloque o azeite e refogue a cebola e o alho picados até a cebola ficar macia.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte os cogumelos laminados e deixe cozinhar durante 5 a 6 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Corte o lombo de salmão em cubos e tempere com sal.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte o salmão aos cogumelos e deixe cozinhar por 2 a 3 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte o atum escorrido e envolva.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">tempere com sal e pimenta.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte as natas e a água de cozer a massa e deixe levantar fervura.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retifique os temperos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça bata as gemas com um garfo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte ao preparado anterior, mexa bem e deixe cozinhar um pouco os ovos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte este molho ao linguine e envolva bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sirva com queijo parmesão.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite.</span><br />
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Receita adaptada do blog " Hoje para jantar" da Vera Ferraz.Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-31333942991194777872018-11-30T11:31:00.001+00:002018-11-30T11:31:30.462+00:00Pudim flan de mel e rum<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pudim Flan de mel e rum</span><br />
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Um pudim leve, uma textura suave e uma sobremesa maravilhosa para um almoço em família.<br />
Mais um momento feliz.<br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">pudim:</span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">500 ml de leite (usei sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 ovos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 c.sopa de rum</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">5 c. sopa de mel</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;">caramelo:</span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 limão - sumo e casca</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 c. sopa de açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de água</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
Lave e seque o limão, corte um pedaço da casca para aromatizar o leite.<br />
Esprema o sumo de meio limão e coe o sumo.<br />
Coloque o açúcar num tacho com uma colher de chá de sumo de limão e uma colher de água.<br />
Deixe cozer lentamente até obter um caramelo claro.<br />
Verta o caramelo para uma forma, unte o fundo e as laterais, reserve.<br />
Ferva o leite com a casca do limão.<br />
Retire do lume e deixe amornar.<br />
Bata os ovos com o mel e o rum até ficarem espumosos.<br />
Junte o leite, já coado, em fio batendo com varetas manuais.<br />
Verta a mistura para a forma com tampa ou na falta da tampa tape com papel de alumínio.<br />
Leve ao forno pré-aquecido a 180º C, em banho maria, durante 50 minutos.<br />
Deixe arrefecer totalmente, reserve por 2 horas no frigorífico, desenforme para um prato de servir.<br />
Bom apetite!<br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-6866658595146988062018-11-28T11:22:00.000+00:002018-11-28T11:22:37.865+00:00Maça assada com vinho tinto, anis e canela<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Maça assada com vinho tinto, anis e canela</span><br />
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">Adoro maça reineta assada. E quando elas abrem, assim, ficam deliciosas.</span><br />
<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">Duas maças para assar, um pouco de vinho tinto Alentejano no fundo de uma garrafa, uma estrela de anis e uns paus de canela, duas colheres de açúcar mascavado....assim nasce uma sobremesa.</span><br />
<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">Que tanto pode ser consumida morna ou fria. Eu gosto das duas formas.</span><br />
<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-small;">para 2 pessoas</span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 maças reineta</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c.sopa de açúcar mascavado</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 estrela de anis</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 paus de canela</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 copo de vinho tinto</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire o caroço às maças.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque as maça numa pequena assadeira.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque a estrela de anis no fundo da assadeira.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Introduza os paus de canela nos buracos da maças.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhe com o açúcar mascavado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Regue com o vinho tinto.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 180ºC durante 20 minutos. (verifique a cozedura).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire e deixe arrefecer ou sirva morno.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-65998998039352759562018-11-25T18:15:00.000+00:002018-11-25T18:26:26.881+00:00Bolo de arroz<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo de arroz</span><br />
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<span style="color: #666666; font-family: "trebuchet ms", sans-serif;">Desta vez saiu um bolo de arroz em versão familiar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<div style="font-family: "times new roman"; margin: 0px;">
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A cozinhar com ...Alexandra Abrantes! Do blogue <a href="http://www.bimbexpress.pt/">Bimbexpress</a>, o sorteado para o mês de Novembro. Eu escolhi fazer um bolo de arroz...delicioso.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">ingredientes</span></b><br />
<ul>
<li>160 g açúcar</li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">80 g manteiga</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">raspa de 1/2 limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 ovos biologicos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100 g leite (usei sem lactose meio-gordo)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">150 g farinha tipo 55 (usei farinha sem glúten - Doves Farm com fermento)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">80 g de farinha de arroz</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de fermento em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. sopa de açúcar cristal (para polvilhar a massa)</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata o açúcar com a manteiga amolecida até obter um creme claro e macio.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte a raspa do limão, os ovos inteiros e bata um pouco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o leite e bata até ficar um creme homogéneo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione as farinhas e o fermento e envolva bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta a massa para uma forma de papel. (com 20x6cm)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhe com o açúcar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 180º C durante 30 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Faça o este do palito.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do forno e deixe arrefecer sobre uma grelha.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-17614823723671416212018-11-18T22:21:00.000+00:002018-11-18T22:21:04.630+00:00Extrato de Baunilha / laranja / limão<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: x-large;">Extrato de Baunilha / laranja / limão</span><br />
<br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Há muito que faço em casa os meus extratos para aromatizar os doces.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Neste momento tenho o de baunilha, o de limão e o de laranja a uso.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">São tão fáceis de fazer e tão mais baratos.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">E sempre que uso as sementes de uma vagem, esta vai para o frasco.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">E pode-se ir acrescentando vodka e vagens, para se ter sempre pronto o extrato.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Assim como as raspas dos citrinos.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">O processo é igual para todos.</span><br />
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Experimentem.</span><br />
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<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Baunilha</u></span><br />
<span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b></span><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">5 favas de baunilha</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">250 ml de vodka</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 c. sopa de açúcar (opcional)</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>método</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Abra as favas de baunilha ao meio e raspe as sementes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coloque tudo numa garrafinha de vidro com capacidade de 300 ml a 500 ml no máximo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Adicione 250 ml de vodka (deve cobrir as favas)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tape e sacuda bem a garrafa.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Guarde em local escuro.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A cada uma semana (ou quando se lembrar) agite a garrafa.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">O extrato esta pronto a usar em 2 meses.</span><br />
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<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Citrinos</u></span><br />
<b><span style="color: red; font-family: Trebuchet MS, sans-serif;">ingredientes</span></b><br />
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 limões / 2 laranjas</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">250 ml vodka</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 c. sopa de açúcar (opcional)</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>método</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Retire a parte amarela dos limões / laranja. (use um descascador de batatas)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coloque tudo numa garrafinha de vidro com capacidade de 300 ml a 500 ml no máximo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Adicione 250 ml de vodka (deve cobrir as cascas)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tape e sacuda bem a garrafa.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Guarde em local escuro.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">A cada uma semana (ou quando se lembrar) agite a garrafa.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">O extrato esta pronto a usar em 2 meses.</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com2tag:blogger.com,1999:blog-5057967881527168083.post-36596149191410638172018-11-16T11:37:00.000+00:002018-11-28T10:56:43.295+00:00Bolo mármore de coco e chocolate<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo mármore de coco e chocolate</span><br />
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Saiu mais um bolinho mármore, muito do agrado dos meus rapazes.<br />
Mas como tenho que estar sempre a "inventar" (isto dito pelo meu R), este foi um pouco diferente na textura, mas muito agradável no resultado final.<br />
Foi uma "invensão" que durou pouco tempo e no final ouve um "- mãe, podes repetir"<br />
Foi mais um momento feliz.<br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g farinha (usei Doves Farm com fermento)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 g de açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">150 g manteiga</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">40 g chocolate em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">40 g coco ralado</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 ovos biológicos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sobremesa de fermento em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;"> Raspa de limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">açúcar em pó (opcional)</span></li>
</ul>
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<br />
<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque na taça da batedeira, a manteiga derretida e o açúcar, bata até obter um creme fofo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte os ovos um a um, batendo sempre.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione a raspa do limão e envolva.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione a farinha e o fermento peneirados e bata até envolver bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Divida a massa em duas partes iguais, numa delas junte o coco ralado e na outra o chocolate em pó.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Unte uma forma redonda com buraco com spray ou com manteiga e polvilhada com farinha.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta as massas para as formas em camada, sem misturar muito.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 180º C cerca de 35 minutos. Faça o teste do palito.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do forno e deixe arrefecer 5 minutos na forma e depois desenforme para uma rede até arrefecer totalmente.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque no prato de servir e polvilhe com açúcar em pó.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite...</span><br />
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A forma usada neste bolo : <a href="https://www.ametalurgica.pt/pt/classicas-viravento">Forma classica- viravento da A Metalúrgica </a><br />
<span id="goog_533107865"></span>Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com2tag:blogger.com,1999:blog-5057967881527168083.post-62002047648377271682018-11-12T10:57:00.001+00:002019-01-14T10:24:33.920+00:00Peito de peru assado no tacho<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Peito de peru assado no tacho</span><br />
<br />
Uma refeição muito repetida por aqui.<br />
Simples e de conforto para os dias mais frios.<br />
Experimentem, uma maneira rápida de consumir carne branca.<br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 peito de peru</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cebola grande</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 folhas de loureiro</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 ramo de salsa fresca</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cenouras</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 tomate maduro (pode usar congelado)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 ml vinho maduro branco</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">60 ml de azeite</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">sal e pimenta q.b</span></li>
</ul>
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<br />
<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Limpe o peito de peru de alguma pele ou gordura.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Num tacho coloque o azeite, aqueça bem e sele o peito de peru de todos os lados.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione a cebola em rodelas finas, uma cenoura em rodelas grossas, o tomate aos cubos e o ramo de salsa e deixe suar um pouco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o vinho e as folhas de louro.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Tempere com sal e pimenta.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Assim que levantar fervura, tape, coloque no mínimo e deixe "assar" por 30 minutos, até a carne estar tenra.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">verifique se continua com molho, vá virando o peito e se necessário junte mais um pouco de vinho.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sirva com arroz branco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite.</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-17346271424883287342018-10-31T15:09:00.001+00:002018-10-31T15:09:08.662+00:00Pavê<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pavê</span><br />
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Uma sobremesa leve e requintada para dar fim a um jantar de amigos.<br />
O seu sabor a baunilha com a intensidade do sabor a café elegeu este pavé como um dos melhores até hoje provado.<br />
Assim, foi o escolhido para ser repetido e ser desgostado por um número maior de amigos.<br />
Foi um momento feliz.<br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingrediente</b></span><br />
<br />
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 g palitos La reine (usei sem glúten)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">7 gemas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 claras</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">700 ml leite meio-gordo (usei sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de farinha Custard de baunilha</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. sopa de farinha maisena</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">casca de limão </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">pau de canela</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">150 ml de café forte </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">60 ml licor de café (opcional)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200 ml de natas para bater</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">raspa de chocolate (decorar)</span></li>
</ul>
<br />
<br />
<br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Faça o café e deixe arrefecer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Ferva o leite coma casca do limão e o pau de canela.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Numa tigela, misture o açúcar com as farinhas. Junte as gemas e mexa bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o leite em fio, mexendo sempre.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Passe para um tacho e leve ao lume mexendo sempre até engrossar sem deixar ferver.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire do lume e deixe arrefecer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata as claras em castelo e envolva-as no preparado anterior.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione o licor ao café, se for usar licor.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça de vidro, disponha camadas alternadas de creme e palitos previamente demolhados em café.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao frio.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata as natas com o açúcar e disponha por cima do pavê.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhe com raspas de chocolate.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve novamente ao frio até servir.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-22556852780861856312018-10-26T14:54:00.002+01:002019-01-14T10:23:39.803+00:00Frango marinado com mel, gengibre e cerveja<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Frango marinado com mel, gengibre e cerveja</span><br />
<br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Uma receita deliciosa de frango, usei peito mas pode fazer com frango inteiro.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Eu salteie no wok, mas fica excelente frito ou assado no forno.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Este frango ficou na marinada 8 horas mas o ideal era ficar a noite toda.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Aqui em casa temos um consumo grande de frango, de preferência sempre do campo ou mesmo caseiro, aqui em Penafiel tenho facilidade de comprar caseiro.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">É uma carne magra e fácil de confeccionar que agrada a todos.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Ficou excelente.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Ingredientes</b></span></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;">para 4 pessoas</span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">600 g de peito de frango limpo em pedaços</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 dentes de alho laminados</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. sopa de cebolinho picado</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. sopa de mel</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 cerveja (usei sem glúten - 33 cl)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 sumo e raspa de laranja</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de gengibre picado</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">sal e pimenta branca q.b</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Método</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça com tampa, coloque todos os ingredientes da marinada e adicione o frango.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Reserve no frigorífico no mínimo por 6 horas mas o ideal e deixar por 10-12 horas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Escorra a carne da marinada mas reserve a marinada.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aqueça um wok, verta um fio de azeite e salteie a carne escorrida.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Vá regando a carne com a marinada enquanto salteia.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Deixe cozer por 15 a 20 minutos. (deixe por mais tempo se usar outras partes do frango)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sirva com massa ou arroz branco.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite.</span></div>
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-71415381280280036912018-10-18T11:30:00.002+01:002018-10-23T10:56:41.020+01:00Bolo mármore<div class="separator" style="clear: both; text-align: left;">
<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo mármore</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Um bolo simples, feito mesmo à noitinha para o pequeno-almoço dos rapazes.</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Que acabou por ser servido ainda na mesma noite, o cheirinho do bolo mármore é irresistível.</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz.</span></div>
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<li><span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span></li>
<li><br /></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">350 g farinha com fermento (usei sem glúten - Doves Farms com fermento)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">300 g manteiga </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de açúcar baunilhado</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">6 ovos M</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c chá de fermento em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. café de sal</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 c. sopa de leite (usei sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">20 g cacau em pó</span></li>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">Coloque 300 g manteiga amolecida na taça da batedeira, junte o açúcar, o açúcar baunilhado e o sal.</span><br style="background-color: white;" /><span style="background-color: white;">Bata até obter uma mistura homogénea.</span><br style="background-color: white;" /><span style="background-color: white;">Junte duas colheres de sopa de leite e os ovos um a um.</span><br style="background-color: white;" /><span style="background-color: white;">Continue a bater até estar tudo completamente incorporado.</span><br style="background-color: white;" /><span style="background-color: white;">Peneire a farinha e o fermento e junte ao preparado anterior por duas vezes.</span><br style="background-color: white;" /><span style="background-color: white;">Verta dois terços da mistura para uma forma tipo coroa, previamente untada com manteiga.</span><br style="background-color: white;" /><span style="background-color: white;">Ao resto da mistura, junte o cacau e o resto do leite.</span><br style="background-color: white;" /><span style="background-color: white;">Mexer bem até estar tudo bem incorporado.</span><br style="background-color: white;" /><span style="background-color: white;">Juntar a massa com o cacau à forma.</span><br style="background-color: white;" /><span style="background-color: white;">Mexa suavemente com um garfo, fazendo movimentos em espiral, de modo que as duas massas se misturem ligeiramente.</span><br style="background-color: white;" /><span style="background-color: white;">Leve ao forno pré-aquecido a 180º C durante 50 min. (faça o teste do palito)</span><br style="background-color: white;" /><span style="background-color: white;">Retire o bolo do forno e deixe arrefecer um pouco antes de desenformar.</span><br style="background-color: white;" /><span style="background-color: white;">Desenforme para uma rede e deixe arrefecer totalmente.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;">Coloque num prato de servir</span><br style="background-color: white;" /><span style="background-color: white;">Se desejar polvilhe com açúcar em pó.</span><br style="background-color: white;" /><span style="background-color: white;">Bom apetite</span></span></div>
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-63207441981374819402018-10-14T21:51:00.000+01:002018-10-14T21:51:40.063+01:00Bavaroise de café<div style="background-color: white; box-sizing: inherit;">
<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: x-large;">Bavaroise de café</span></div>
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Uma sobremesa deliciosa para os amantes de café, como eu.<br />
Simples e muito saborosa.<br />
Mais um momento feliz.<br />
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<span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>ingredientes</b></span></div>
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #111111;">300 ml de café instantâneo ( usei o tardicional café de saco)</span></span></li>
<li style="color: #111111;"><span style="font-family: Trebuchet MS, sans-serif;">1 lata de leite condensado</span></li>
<li style="color: #111111;"><span style="font-family: Trebuchet MS, sans-serif;">7 folhas de gelatina incolor</span></li>
<li style="color: #111111;"><span style="font-family: Trebuchet MS, sans-serif;">600 ml natas frescas</span></li>
<li><span style="color: #111111; font-family: Trebuchet MS, sans-serif;">molho-cobertura de chocolate (usei de compra)</span></li>
</ul>
</div>
<div style="background-color: white; box-sizing: inherit;">
<span style="box-sizing: inherit;"><span style="color: red; font-family: Trebuchet MS, sans-serif;"><b>método</b></span></span></div>
<div style="background-color: white; box-sizing: inherit;">
<span style="box-sizing: inherit;"><span style="font-family: Trebuchet MS, sans-serif;">Faça o café e deixe arrefecer.</span></span></div>
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<span style="box-sizing: inherit;"><span style="font-family: Trebuchet MS, sans-serif;">Envolva bem com o leite condensado.</span></span></div>
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<span style="box-sizing: inherit;"><span style="font-family: Trebuchet MS, sans-serif;">Numa taça com agua fria demolhe as folhas de gelatina por 5 minutos.</span></span></div>
<div style="background-color: white; box-sizing: inherit;">
<span style="box-sizing: inherit;"><span style="font-family: Trebuchet MS, sans-serif;">Retire as folhas, escorra ligeiramente e leve ao micro ondas uns segundos (20 seg +/-) para derreter, sem deixar ferver.</span></span></div>
<div style="background-color: white; box-sizing: inherit;">
<span style="box-sizing: inherit;"><span style="font-family: Trebuchet MS, sans-serif;">Junte a gelatina à mistura anterior, mexendo bem.</span></span></div>
<div style="background-color: white; box-sizing: inherit; color: #111111;">
<span style="font-family: Trebuchet MS, sans-serif;">Bata as natas e envolva ao preparado anterior.</span></div>
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<span style="color: #111111; font-family: Trebuchet MS, sans-serif;">Verta a mistura para uma forma com 23 cm de </span><span style="background-color: transparent;"><span style="color: #111111; font-family: Trebuchet MS, sans-serif;">diâmetro, previamente passada por agua fria.</span></span></div>
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<span style="background-color: transparent;"><span style="color: #111111; font-family: Trebuchet MS, sans-serif;">Leve ao frigorífico por 4 horas no mínimo, para solidificar.</span></span></div>
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<span style="background-color: transparent;"><span style="color: #111111; font-family: Trebuchet MS, sans-serif;">Desenforme na altura de servir e enfeite com molho de chocolate.</span></span></div>
<div style="background-color: white; box-sizing: inherit;">
<span style="background-color: transparent;"><span style="color: #111111; font-family: Trebuchet MS, sans-serif;">Bom apetite!</span></span></div>
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<div style="background-color: white; box-sizing: inherit; color: #111111;">
<span style="font-family: Trebuchet MS, sans-serif;">Receita adaptada do blog <a href="https://foodwithameaning.com/">foodwithameaning</a> </span></div>
Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-68220875178833177012018-10-09T11:15:00.000+01:002018-10-09T11:48:15.425+01:00Triflé de chocolate com creme de mascarpone e framboesas.<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Triflé de chocolate com creme de mascarpone e framboesas</span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Do ultimo bolinho de chocolate que fiz ficou para o dia seguinte um quarto de bolo mais ou menos.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Ia acabar por andar ali...mas não se pode estragar nada. Então demos a volta e transformamos esta sobra de bolo numa sobremesa deliciosa e fresca.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Bastou umas framboesas frescas e queijo mascarpone.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Mais um momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: red;">para 4 pessoas</span></span></div>
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">bolo de chocolate (+/- 5 fatias de bolo que sobrou)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g framboesas frescas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de essência de baunilha</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 c. sopa de açúcar de pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g queijo mascarpone</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 c. sopa de água</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Parta o bolo em fatias finas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Divida em duas partes. Reserve.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bata o queijo com o açúcar e a essência de baunilha.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Até ficar um creme fofo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao lume a compota coma agua para diluir um pouco.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça bonita, coloque uma camada de bolo, barre com a compota.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coloque uma camada de creme. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coloque uma camada de framboesas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Outra camada de bolo e volte a repetir o processo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Enfeite com as ultimas framboesas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Reserve no frigorífico até servir.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite. </span></div>
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Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com4tag:blogger.com,1999:blog-5057967881527168083.post-33430945425759126982018-10-06T11:03:00.000+01:002018-10-06T11:03:42.814+01:00Pimentos assados<div class="separator" style="clear: both; text-align: left;">
<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pimentos assados</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Adoro pimentos assados (e até crus).</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">E podemos fazer no forno que ficam igualmente bons como os assados nas brasas. </span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Gosto de ter sempre no frigorífico pimentos assados.</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Tentem sempre não fazer mais do que pensam gastar porque só duram 1 semana no frigorífico.</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Também é uma boa maneira de aproveitar o forno enquanto fazemos um assado.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsRT6vvXFRNK5ElmBuskuhs_LACJacRuwIm5c80W92yYvT2fev61T16KtyOIlO5suTFF-ljfo9AKFmiO1gz26M71CWIdnoJF8kHIGmO8Q5p99084EAhrcjSnyK4YcLuH_tzngvxETRxZH/s1600/DSC_1602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsRT6vvXFRNK5ElmBuskuhs_LACJacRuwIm5c80W92yYvT2fev61T16KtyOIlO5suTFF-ljfo9AKFmiO1gz26M71CWIdnoJF8kHIGmO8Q5p99084EAhrcjSnyK4YcLuH_tzngvxETRxZH/s640/DSC_1602.jpg" width="640" /></a><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>Ingredientes:</b></span></div>
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</div>
<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pimento verde</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pimento vermelho</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">flor de sal</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">azeite</span></li>
</ul>
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<b><span style="color: red; font-family: "trebuchet ms" , sans-serif;">Método:</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lave os pimentos e seque-os com papel de cozinha.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Abra ao meio e retire as sementes e o pé.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coloque num tabuleiro de forno, forrado com papel vegetal ou de alumínio.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Coloque com a pele virada para cima, tempere com umas pitadas de sal e um fio de azeite</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 200º durante 30min.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Retire os pimentos e abafe dentro de uma saca plástica de congelação, durante 5 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Retire a pele e deixe arrefecer totalmente.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Esterilize um frasco de vidro e coloque os pimentos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Tape os frasco e coloque no frio.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56APZJx8YitEZjrrMXjkUs04CyxGvw2yuACUtx2M8s4Od4hRAXZBgu4X1bRJ1aw2-AYm39pldgFIiKV8jWnIe6j6frbKfF3JWHLMhorIW645aBZb4gDeyQrPuReXp1-0ylbG87bPSClaH/s1600/DSC_1604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56APZJx8YitEZjrrMXjkUs04CyxGvw2yuACUtx2M8s4Od4hRAXZBgu4X1bRJ1aw2-AYm39pldgFIiKV8jWnIe6j6frbKfF3JWHLMhorIW645aBZb4gDeyQrPuReXp1-0ylbG87bPSClaH/s640/DSC_1604.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34h-WgPV_m0UiF_pQ2M0e1BVC6bjHZqhmFRjjSBqqv8eyXBdZZFQjky_8jjIIrZCtrnZ1OE88fvOvrbfWjY2I2Ujp3BFR6rSov1fgNQU3wlYvr5IMVZbAY0W09-PLWmojoj_j1gJw1SWk/s1600/DSC_1605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi34h-WgPV_m0UiF_pQ2M0e1BVC6bjHZqhmFRjjSBqqv8eyXBdZZFQjky_8jjIIrZCtrnZ1OE88fvOvrbfWjY2I2Ujp3BFR6rSov1fgNQU3wlYvr5IMVZbAY0W09-PLWmojoj_j1gJw1SWk/s640/DSC_1605.jpg" width="640" /></a></div>
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com1tag:blogger.com,1999:blog-5057967881527168083.post-86794983319884725842018-10-04T11:20:00.002+01:002018-10-04T11:20:32.767+01:00Bola de bolacha - palitos la reine<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo de bolacha- palitos La Reine</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Com que rapidez se inventa uma sobremesa?</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">-Apenas uns segundos para pensar e uns minutos para a fazer.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi o necessário para fazer esta simples sobremesa.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Para os amantes de café (como eu) estava uma delícia.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">O sabor a café intensificado pelo licor elevou estes simples palitos a outro patamar.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Ficou suprema</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Mais um momento feliz.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAYAUUtzV6zaQiXUX6pQVyOz1BOeh06Db3yrIn-xUSyZ1Jh2OEXCWAO_eugccy1ADZby0TxNDJKauK2BI5bdRFr7wxnS_miwb4zsk6LMJd-EdsvGjIMzI-6Nd14b1YARWC5nopRWEm6ss/s1600/DSC_0593.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAYAUUtzV6zaQiXUX6pQVyOz1BOeh06Db3yrIn-xUSyZ1Jh2OEXCWAO_eugccy1ADZby0TxNDJKauK2BI5bdRFr7wxnS_miwb4zsk6LMJd-EdsvGjIMzI-6Nd14b1YARWC5nopRWEm6ss/s640/DSC_0593.NEF" width="640" /></a></div>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<br />
<ul>
<li>12 palitos La Reine (usei os palitos Savoiardi da Schar- sem glúten)</li>
<li>1 chávena de café de café forte (frio)- (2 chávenas se não usar licor de café)</li>
<li>1 cálice de licor de café ( opcional )</li>
<li>100g manteiga sem sal amolecida</li>
<li>100g de açúcar fino</li>
<li>1 ovo biológico</li>
<li>canela em pó para polvilhar</li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>
método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Faça o café e deixe arrefecer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte o licor e reserve.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Separe a gema da clara e bata esta em castelo. Reserve.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata a gema, o açúcar e manteiga até obter um creme fofo e não sinta o açúcar ao passar um pouco da mistura por entre os dedos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione a clara e envolva bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Molhe os palitos um a um no café com o licor.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque uma camada de palitos, no meu caso foram quatro, coloque uma camada de creme, polvilhe com um pouco canela em pó. Faça nova camada de biscoito e repita o processo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acabe com uma camada de creme e enfeite com canela em pó.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao frio até servir.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVBtUjsB-BLEyLV2LQl9jJRkbIpp7yHRbi4QIChuoQ_a6BTd-dfYSEwZ6uNWc7kslbbyanZqa_dJyE8SSrJZPiTJiZqKvvEDuDqwmyPsrgzR6dtawq6dWioh6p8_77OxZiQ4rb23OiWi8/s1600/DSC_0591.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVBtUjsB-BLEyLV2LQl9jJRkbIpp7yHRbi4QIChuoQ_a6BTd-dfYSEwZ6uNWc7kslbbyanZqa_dJyE8SSrJZPiTJiZqKvvEDuDqwmyPsrgzR6dtawq6dWioh6p8_77OxZiQ4rb23OiWi8/s640/DSC_0591.NEF" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJPN8aAN2iwJDzweGlIyk_6KIXzjnXzBYNZ61BW0TKgwNoIGSQyZ04JQAt9daGChj2i_xvXwQ8wbjXid9Ki0294FjXKcVHFlq2exvaAKUqTCXdbWk2Zr4kJw48xQslGD_w5qautGhe9Z2/s1600/DSC_0595.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJPN8aAN2iwJDzweGlIyk_6KIXzjnXzBYNZ61BW0TKgwNoIGSQyZ04JQAt9daGChj2i_xvXwQ8wbjXid9Ki0294FjXKcVHFlq2exvaAKUqTCXdbWk2Zr4kJw48xQslGD_w5qautGhe9Z2/s640/DSC_0595.NEF" width="640" /></a></div>
<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com0tag:blogger.com,1999:blog-5057967881527168083.post-74268262760107312232018-10-03T10:22:00.000+01:002018-10-03T10:22:16.966+01:00Tarte de amêndoa <span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Tarte de amêndoa</span><br />
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<div class="style-scope ytd-expander" id="content" style="background: rgb(255, 255, 255); border: 0px; margin: 0px; min-width: 0px; padding: 0px; word-wrap: break-word;">
<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" slot="content" split-lines="" style="color: var(--yt-primary-text-color); white-space: pre-wrap;"><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Esta é a receita da famosa tarte de Santiago, não lhe chamo tarte de Santiago porque, por preguiça e falta de tempo, não lhe coloquei o símbolo da cruz de Santiago</span></yt-formatted-string><br />
<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" slot="content" split-lines="" style="color: var(--yt-primary-text-color); white-space: pre-wrap;"><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Vai ficar para uma próxima, sem dúvida, porque é uma tarte rápida, muito fácil de fazer e é deliciosa.</span></yt-formatted-string><br />
<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" slot="content" split-lines="" style="color: var(--yt-primary-text-color); white-space: pre-wrap;"><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Têm mesmo de provar esta tarte.</span></yt-formatted-string><br />
<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" slot="content" split-lines="" style="color: var(--yt-primary-text-color); white-space: pre-wrap;"><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Foi mais um momento feliz.</span></yt-formatted-string><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97KzVBO_X8LpWZ9fZEMNhWy_lwVhMklrQkBYphMXY4A1UboZzC6R6j6pA8f6DgMWXPJjf9qSuTF26Pfcc4-dtDWI6w-0lj9eDgsJPXoAJsdZdp86xCwVOdXDbk7SWSUvixPWKrFx8u8wl/s1600/DSC_0185.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97KzVBO_X8LpWZ9fZEMNhWy_lwVhMklrQkBYphMXY4A1UboZzC6R6j6pA8f6DgMWXPJjf9qSuTF26Pfcc4-dtDWI6w-0lj9eDgsJPXoAJsdZdp86xCwVOdXDbk7SWSUvixPWKrFx8u8wl/s640/DSC_0185.NEF" width="640" /></a></div>
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ingredientes:</b></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250 g farinha de amêndoa</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">5 ovos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de canela em pó</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">raspa de 1 limão</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">açúcar em pó para decorar</span></li>
</ul>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata os ovos com o açúcar, só para ligar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Envolva a farinha da amêndoa, a canela e a raspa do limão até ficar tudo homogéneo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 170º C, numa tarteira com cerca de 25 cm, forrada com papel vegetal, durante 25 a 30 minutos. (verifique com um palito)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deixe a arrefecer numa rede e desenforme para um prato de servir.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhe com açúcar em pó.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">(Pode sempre fazer o símbolo da cruz de Santiago se o desejar)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLVVuJpusG6EtNDZwGPZjk4J6rNc_eAeudcQsYPgsJxWjCYn5bObXDhLVBgg5ZXVzCj6eUeCp2T9HI7n-xOOQrT81bd1ECCIgISUNysRc-IFR0oyMQNvAqC-9xiCAhH6mLk57m1Ziy43t/s1600/DSC_0180.NEF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLVVuJpusG6EtNDZwGPZjk4J6rNc_eAeudcQsYPgsJxWjCYn5bObXDhLVBgg5ZXVzCj6eUeCp2T9HI7n-xOOQrT81bd1ECCIgISUNysRc-IFR0oyMQNvAqC-9xiCAhH6mLk57m1Ziy43t/s640/DSC_0180.NEF" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666; white-space: pre-wrap;">Receita adaptada da Rita Nascimento, La Dolce Rita </span></span><br />
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Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com2tag:blogger.com,1999:blog-5057967881527168083.post-25883122831943925242018-10-02T10:21:00.001+01:002020-04-14T23:11:23.543+01:00Pão-de-ló popular<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pão-de-ló popular</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">O que é que se pode dizer de um Pão-de-Ló cozido em forma de barro....apenas que ficou maravilhoso e foi um "meter as mãos" e comer.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Com queijo sem queijo, desapareceu num instante.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">O melhor mesmo é que eu também meti a mão...é sem glúten!!! </span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Mais um momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
<span style="color: red; font-family: "trebuchet ms" , sans-serif;">Forma de barro tamanho grande (base e tampa)</span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">15 gemas</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">8 ovos inteiros</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">225g farinha de trigo (usei farinha Nacional sem glúten)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">375g de açúcar</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">2 c. chá de fermento</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">3 folhas de papel Almaço</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método:</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Forre uma das formas com as 3 folhas de papel</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata os ovos e as gemas com o açúcar durante 20 minutos, se usar uma boa batedeira fixa.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Se utilizar uma batedeira de mão vai necessitar de mais ou menos 40 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">A massa tem que triplicar, no mínimo, de volume.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte a farinha e o fermento peneirados, deixe cair em chuva, envolvendo com uma espátula.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta a massa para a forma e tape com a outra metade da mesma.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coze em forno forte, pré -aquecido a 220ºC, durante 20minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Passado os primeiros 20 minutos baixa-se a temperatura para 190ºC e coze mais 20 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retira-se a forma do forno para uma rede e deixa-se <u>arrefecer tapado.</u></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Desenforma-se depois de frio ou no dia seguinte.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bom apetite</span><br />
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Receita adaptada do <a href="https://www.facebook.com/ChefLuisfrancisco?hc_ref=ARQ2ExRPBqhou1mvR7Syy3OY9KFDOMEhSFBWD5skh75aZWaaIHPvmjaauD-vtWQU3UM&fref=nf">Chefe Franscisco Lobão</a><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com4tag:blogger.com,1999:blog-5057967881527168083.post-73790283360755924882018-10-01T14:50:00.001+01:002019-04-15T13:03:11.108+01:00Bôla de carne - chourição<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bolo de chourição</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Eu gosto disto, assim simples sem grandes complicações e nesta minha nova vida, não é simples poder comer um pedaço de bôla, um bom lanche misto numa confeitaria qualquer.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Não me é possível ter aquele pequeno gesto de "vou ali matar um desejo". Se o quero matar tenho que ir para a cozinha e nem sempre apetece. </span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Talvez por isso o blog ande mais parado, porque nem sempre temos o bom resultado que se quer.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Mas este foi mais um</span><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"> momento feliz.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>ingredientes</b></span><br />
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<ul>
<li><span style="font-family: "trebuchet ms" , sans-serif;">300g de farinha sem fermento (usei Schar Mix B pão)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sobremesa de fermento</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de salsa seca</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">100g queijo ralado Emental</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">200ml de leite (usei meio-gordo sem lactose)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">150ml azeite virgem suave</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">1 pitada de sal</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">4 ovos</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">q.b pão ralado para polvilhar a forma (usei farinha de grão de bico)</span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif;">250g de chourição</span></li>
</ul>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span>
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<span style="color: red; font-family: "trebuchet ms" , sans-serif;"><b>método</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça misture a farinha, o fermento e o sal.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Numa outra taça junte os ovos, o leite e o azeite.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bata um pouco até ficar homogéneo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verta os líquidos para os secos e misture bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicione a salsa e o queijo ralado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pique o chourição e misture à massa.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque numa forma de bolo inglês untada com azeite ou spray e polvilhada com pão ralado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leve ao forno pré-aquecido a 180º C durante 30 minutos. ( Faça o teste do palito)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Retire e deixe arrefecer numa rede durante 5 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Desenforme e deixe arrefecer totalmente na rede.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coloque num prato de servir e Bom apetite.</span><br />
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<br />Noz moscada e gengibrehttp://www.blogger.com/profile/15645551203258169261noreply@blogger.com3