tag:blogger.com,1999:blog-59084967110471705422024-03-13T17:57:06.833+00:00FAZeCOME"Comer é muito perigoso. Porque quem cozinha é parente próximo das bruxas e dos magos. Cozinhar é feitiçaria, alquimia. E comer é ser enfeitiçado. Sabia disso Babette, artista que conhecia os segredos de produzir alegria pela comida. Ela sabia que, depois de comer, as pessoas não permanecem as mesmas. Coisas mágicas acontecem."
Rubem Alves, "A festa de Babette"Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.comBlogger182125tag:blogger.com,1999:blog-5908496711047170542.post-41755935951990454562015-04-10T00:01:00.000+01:002015-04-10T00:01:04.051+01:00Novo siteCaros seguidores.<br />
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Convido-vos a visitar o novo blogue, com novo visual e conteúdos, carregando <a href="http://www.fazecome.blogs.sapo.pt/">AQUI.</a><br />
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Desde já agradeço a todos aqueles que seguem a Faz e Come. A página no Facebook continua a ser a mesma. Apenas as receitas que agora são apenas publicadas na plataforma do Sapo.<br />
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Passem por lá e deixem a vossa opinião ;)Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com5tag:blogger.com,1999:blog-5908496711047170542.post-89963589968433893492015-03-01T17:54:00.001+00:002015-03-01T17:54:57.923+00:00Pavlova de aniversário <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Cada vez mais começo a trocar os bolos de aniversário por doces alternativas. Mesmo que, assim que cortamos a primeira fatia, perde o encanto, as pavlovas são, sem dúvida, uma das sobremesas mais vistosas. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Alternem cores, sabores e a decoração e conseguirão sempre um "bolo" de cerimónia perfeito!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">6 claras</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">300 gramas de açúcar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 colher de sobremesa de vinagre</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 limão (sumo)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 colher de sopa de Maizena</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 colher de café de corante amarelo/dourado </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><b>Para a cobertura:</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">200 ml de natas vegetais</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2 colheres de sopa de queijo creme</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">2 colheres de sopa de açúcar em pó</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">1 limão (sumo)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Bolinhas de chocolate para decorar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Pétalas de flores para decorar</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"><b>Preparação da base:</b></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Comece por pré-aquecer o forno a 150º.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Com a ajuda de um prato ou forma, desenhe um círculo numa folha de papel vegetal em cima do tabuleiro que utilizará para ir ao forno. Dê a volta ao papel e reserve.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Bata as claras em castelo. Quando começarem a formar picos, adicione o açúcar, gradualmente e sem parar de bater. Adicione o vinagre, seguido do corante, do sumo de limão; bata mais um pouco.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Adicione a maizena e envolva com uma colher de pau.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Coloque o preparado em cima no círculo desenhado no papel vegetal, espalhando com uma colher.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Coloque no forno e reduza a temperatura para 130º. Cozinhe durante cerca de uma hora a hora e meia, evitando abrir o forno. Desligue o forno e deixe arrefecer completamente lá dentro.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Preparação da cobertura:</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Bata as natas até começarem a ficar firmes.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">Adicione o açúcar em pó, o sumo de limão e o queijo creme e bata até obter um creme homogéneo.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Já no prato de serviço, barre a pavlova com o creme de natas e queijo. Polvilhe com as bolinhas de chocolate e decore a gosto.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Como era para uma "menina grande", usei pétalas de camélia e uns raminhos de bambú com laços nas pontas.</span></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com5tag:blogger.com,1999:blog-5908496711047170542.post-90608450271887090432015-02-26T21:36:00.001+00:002015-02-26T21:36:21.875+00:00Telhas de limão e sementes de papoila<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;">Se no outro dia criei alguns pratos para despedir o inverno, hoje percebi que me precipitei; O inverno parece longe de se retirar... E como o frio e a chuvas fazem com que pratos e sobremesas mais cálidos nos assediem, do leite creme sobraram 6 claras, com as quais fiz estas excelentes telhas crocantes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 claras de ovo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gramas de açúcar em pó</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gramas de farinha de trigo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">120 gramas de margarina derretida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 limão (sumo)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de sementes de papoila</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bata as claras juntamente com o açúcar em pó até obter um merengue branco, liso brilhante.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione a farinha peneirada e envolva com a ajuda de uma espátula.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione a margarina derretida, seguida do sumo de limão e das sementes de papoila e envolva bem.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve ao frigorífico durante cerca de meia hora.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Unte um tabuleiro com manteiga e disponha nele colheradas do preparado.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Espalhe com as costas de uma colher ou com uma espátula e cozinhe em forno pré-aquecido a 200º durante 5 a 8 minutos, até que as extremidades comecem a ficar douradas.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retire as bolachas do tabuleiro de imediato e dê-lhes a forma, colocando-as sobre o rolo da massa. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe arrefecer e guarde em frascos com fecho hermético.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dicas: Troque o sumo de limão por sumo de laranja, canela ou essência de baunilha, ficarão igualmente deliciosas!</span></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com3tag:blogger.com,1999:blog-5908496711047170542.post-14672967061489506172015-02-23T18:56:00.000+00:002015-02-23T18:56:01.117+00:00Creme de nabos com laranja e cogumelos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbFP0PzcSmygHWU_lNF1LsLZz096u6IYLHqNCDccXYzVgPnAQfpJYoC3rpl2HOhdQBH7uB58DY_6SniRPa_8kVNeZG_6Sms5vXeuuVgW1vQM5y4QoKc6TXlQD74-jXp80SmNzoc1xPts/s1600/DSC_0327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbFP0PzcSmygHWU_lNF1LsLZz096u6IYLHqNCDccXYzVgPnAQfpJYoC3rpl2HOhdQBH7uB58DY_6SniRPa_8kVNeZG_6Sms5vXeuuVgW1vQM5y4QoKc6TXlQD74-jXp80SmNzoc1xPts/s1600/DSC_0327.JPG" height="386" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Se no fim de semana andei com as minhas "combinações improváveis", hoje acho que fui mesmo ao limite! Esta receita é para participar num passatempo mas, por enquanto, prefiro não divulgar :p</span><span style="font-family: 'Courier New', Courier, monospace;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredientes:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">700 gramas de nabos </span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 dentes de alho</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gramas de margarina</span></div>
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<span style="font-family: Courier New, Courier, monospace;">600 ml de água</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 laranja</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gramas de cogumelos (usei cantharellus)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sal e pimenta q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Azeite q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Preparação:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Descasque e corte os nabos em pedaços; </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lave e coloque numa panela;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione a margarina e metade dos alhos cortados grosseiramente;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve ao lume e deixe refogar em fogo médio, mexendo, durante cerca de 5 minutos;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cubra com a água, tempere com sal e pimenta e deixe cozinhar durante cerca de meia hora;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retire do lume e triture bem com a varinha mágica até obter um creme;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retifique os temperos;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Descasque a laranja com o auxílio de um descascador;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Corte as cascas (só a parte amarela) em tirinhas o mais finas que conseguir; reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Limpe os cogumelos;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque uma frigideira ao lume e deixe aquecer;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione um fio de azeite, os alhos restantes laminados e os cogumelos e salteie durante cerca de 3 minutos;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Tempere com sal e regue com o sumo da laranja;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe reduzir um pouco.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sirva o creme guarnecido dos cogumelos e decore com as "zestes" da laranja.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT63HBLvl8og9CrpOf5f8nKUO7jR5FmRuIlPZC6gAx7D0Tw7Kw7ULx6epJHCf6EVczOMlWdRupDj8vkZS_7YESSKc9cIAMKI6WGrg5paJ-JPFFZ_G_HCDYQ4exAaVP6xOT5imO3VdZLqM/s1600/DSC_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT63HBLvl8og9CrpOf5f8nKUO7jR5FmRuIlPZC6gAx7D0Tw7Kw7ULx6epJHCf6EVczOMlWdRupDj8vkZS_7YESSKc9cIAMKI6WGrg5paJ-JPFFZ_G_HCDYQ4exAaVP6xOT5imO3VdZLqM/s1600/DSC_0331.JPG" height="474" width="640" /></a></div>
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<br />Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com5tag:blogger.com,1999:blog-5908496711047170542.post-91241048969704294262015-02-22T18:39:00.001+00:002015-02-22T18:59:28.388+00:00Doce de chila<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaAZTEs8Zs11QUwuVfSxvfzsNeddcIw44srXZTJjW_jGH7EeFflxFm3l3RmZwM8sezKr7hwaSOZjf_cOghonhmRHb-kBPUPMJAC7xP309Lcrfm_yMbN8hgYLWucS_dmNfg4WgiqRa-vU/s1600/DSC_0318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaAZTEs8Zs11QUwuVfSxvfzsNeddcIw44srXZTJjW_jGH7EeFflxFm3l3RmZwM8sezKr7hwaSOZjf_cOghonhmRHb-kBPUPMJAC7xP309Lcrfm_yMbN8hgYLWucS_dmNfg4WgiqRa-vU/s1600/DSC_0318.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Para comer simples em bolachas ou torradas, mas também como recheio ou ingrediente de vários bolos e pastéis, o doce de chila/gila é uma das mais ricas bases clássicas da Doçaria Portuguesa. </span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Ingredientes:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">500 gramas de chila cozida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">500 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 limão</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pau de canela</span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Preparação:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque a chila dentro de um saco de plástico e atire ao chão, com força, até se partir em pedaços. Diz-se que devemos evitar o contacto direto da polpa com metais, pelo que se desaconselha o uso de facas.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Com as mãos, separe os pedaços, retire as pevides e a "espinha", de cor amarelada que está entre a polpa. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Lave os pedaços muito bem com água e coloque-os numa panela. Cubra com água, adicione um punhado de sal e meio limão e leve a cozer durante cerca de hora e meia, ou até observar que a casca se começa a soltar.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retire do fogo e deixe arrefecer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Separe a polpa da casca e coloque-a em cima de um pano, de preferência de linho ou estopa (como dizem os antigos). </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Embrulhe, fazendo uma trouxa e esprema bem com as mãos. Ate com um fio e pendure por cima da pia e deixe a escorrer, de preferência, de um dia para o outro.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Com a ajuda de um garfo, separe bem os fios da chila e pese.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque o mesmo peso da chila em açúcar e água e faça uma calda, deixando ferver juntamente com a canela durante 10 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione a chila desfiada e deixe cozinhar, mexendo, até fazer o ponto de estrada (passando a colher no fundo do tacho, o preparado separa-se abrindo uma espécie de "estrada").</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Distribua o doce por frascos esterilizados, feche e deixe repousar, até arrefecer, com a tampa voltada para baixo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVhmskpTL-DiAqH3VEc2DBfj_MiyzF8F91WNpDIzsNZ2ZflpEaDJlx2LG-tZ902DHAiO_fVlu_9_rx24llRn2obWHijhERHnJ-3StEkwAsyqhRW6Bl_kA2zIzdQeUxZzq2eYQFC4eG-g/s1600/DSC_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVhmskpTL-DiAqH3VEc2DBfj_MiyzF8F91WNpDIzsNZ2ZflpEaDJlx2LG-tZ902DHAiO_fVlu_9_rx24llRn2obWHijhERHnJ-3StEkwAsyqhRW6Bl_kA2zIzdQeUxZzq2eYQFC4eG-g/s1600/DSC_0314.JPG" height="460" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Dicas:</b><span style="background-color: white;"><span style="color: #444444;"> Seque as sementes no forno e guarde em frascos fechados. São ótimas consumidas como snack, mas também em saladas.</span></span></span><br />
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com2tag:blogger.com,1999:blog-5908496711047170542.post-18965139027876605302015-02-21T23:37:00.001+00:002015-02-21T23:37:33.679+00:00Pudim de café e queijo creme<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P6_hvFCcuYtg2D5wFy5g-camCxk7n40erramBo6XBLdoDN51OrKSfbFVOm_H1CTml4TpmjUWZWlMbhmt0xKdXq7IV8aEYrTU5oVbH89B-CsJOMGfoCbH1c6K8Hbjp0uHAMHCXFe68uo/s1600/DSC_0302.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6P6_hvFCcuYtg2D5wFy5g-camCxk7n40erramBo6XBLdoDN51OrKSfbFVOm_H1CTml4TpmjUWZWlMbhmt0xKdXq7IV8aEYrTU5oVbH89B-CsJOMGfoCbH1c6K8Hbjp0uHAMHCXFe68uo/s1600/DSC_0302.JPG" height="426" width="640" /></a><span style="font-family: Courier New, Courier, monospace;">Queijo e café pareceu-me uma daquelas "Combinações improváveis", como o fantástico programa de um dos meus chef's preferidos, o José Avilez.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pois, tenho a dizer-vos que o resultado é muito satisfatório, para não dizer excelente, uma vez que eu sou suspeito :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A ideia surgiu depois de encontrar uma receita muito simples de tarte de queijo, que me fez lembrar uma que faz uma amiga e que, pelos ingredientes, deve ser similar. Como cá em casa há viciados (no bom sentido) em café, decidi fazer algumas pequenas alterações. É de preparação muito rápida e simples, excelente para terminar uma refeição de domingo...</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">750 ml de natas (usei vegetais)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 embalagem de Philadelphia de 200 gramas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 pacotinhos de <i>Cuajada</i>*</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 colheres de sopa de café instantâneo ou 1 café expresso</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Caramelo q.b para barrar a forma</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação na Bimby:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Barre uma forma de pudim com caramelo e reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque no copo todos os ingredientes;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque a tampa e o copo de medida e programe 15 minutos, Varoma na Velocidade 1;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado na forma e leve ao frigorífico durante 3 a 4 horas, para coagular.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simples, não é? ;)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Método tradicional:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Barre uma forma de pudim com caramelo e reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Das antas, retire 100 ml e adicione-lhes o conteúdo dos dois pacotinhos de <i>Cuajada</i>; reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Num tacho, coloque as restantes natas, o açúcar, o café e o Philadelphia. Leve a lume médio até ferver.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retire do lume, adicione as natas reservadas e leve novamente ao lume, sem parar de mexer até ferver novamente.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado na forma e leve ao frigorífico durante 3 a 4 horas, para coagular.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Simples, não é? ;)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><i><b>*Cuajada</b></i>, muito tradicional em Espanha é um preparado lácteo que ajuda a coagular leite ou natas sem a necessidade de calor. Pelo contrário, solidifica em reação com temperaturas baixas. </span><span style="font-family: 'Courier New', Courier, monospace;">A mais popular é a da marca Royal e pode encontrar-se nos grandes supermercados.</span><br />
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<span style="background-color: white; color: #444444; font-family: Courier New, Courier, monospace;"><b>Dica:</b> Decore com chantilly, fios de caramelo e alguns grãos de café.</span><br />
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com1tag:blogger.com,1999:blog-5908496711047170542.post-90355225066767512052015-02-21T16:35:00.001+00:002015-02-21T16:35:29.675+00:00Pão doce de gim com zimbro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWHbH_Zt5dyu0roqpA-aXuU_ihrYnU49hbPYaX8OvbFr_wuM9pDj8wq9RQNmxVAtTKWhjEeeLA7UBpi7CeuBCtdvGgB69EGNDAiGQmLYnRNbkgc_KktRWkMVFL_15XgpVueVKPweKeb4/s1600/DSC_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWHbH_Zt5dyu0roqpA-aXuU_ihrYnU49hbPYaX8OvbFr_wuM9pDj8wq9RQNmxVAtTKWhjEeeLA7UBpi7CeuBCtdvGgB69EGNDAiGQmLYnRNbkgc_KktRWkMVFL_15XgpVueVKPweKeb4/s1600/DSC_0277.JPG" height="482" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Ontem, navegando na internet um colega encontrou a receita de um bolo de gin e eu pensei... "Se se podem fazer bolos, porque não pão?"</span></div>
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<span style="font-family: Courier New, Courier, monospace;">E cá está, hoje coloquei as mãos na massa e deu nisto, um pão de miolo fofo e aromático, protegido por uma côdea crocante. Uma excelente opção para comer com manteiga ou compota, mas também simples!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">600 gramas de farinha tipo 65 sem fermento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 ml de Gin</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 ovos inteiros</span></div>
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<span style="font-family: Courier New, Courier, monospace;">75 gramas de manteiga a temperatura ambiente</span></div>
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<span style="font-family: Courier New, Courier, monospace;">8 gramas de fermento seco de padaria</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 colheres de sopa de açúcar mais algum para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de sal fino</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 ml de leite</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de bagas de zimbro</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Óleo q.b para pincelar</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ferva o leite juntamente com as bagas de zimbro, retire, espere até amornar e passe por um coador.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Num recipiente, coloque a farinha;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Abra uma cavidade no centro e coloque nela o leite, o fermento, a manteiga, o gin e o açúcar. Bata ligeiramente os ovos com o sal e adicione também.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Misture todos os ingredientes, inicialmente com a ajuda de um garfo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">À medida que a massa for ganhando corpo, amasse com as mãos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Passe a massa para uma bancada polvilhada com farinha e trabalhe-a durante cerca de 5 minutos, esticando-a bem.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Forme uma bola e transfira a massa para um recipiente untado com um pouco de óleo. Tape com película aderente e deixe levedar em local morno até atingir o dobro do volume.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Com as mãos untadas em óleo, divida a massa em três partes iguais e tenda três cilindros. Entrance-os e coloque num tabuleiro forrado com papel vegetal. Deixe repousar durante mais uma hora.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pincele com óleo e polvilhe com açúcar e leve a forno pré-aquecido a 200º durante cerca de 35 minutos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi590-1xcbfTFfzATwZM7A8hvqpaaFgMH0siQcvi6FTwDc3TKPHuMMoIPoog3vyT9zxIc3tk0Kt0gCXq0GBf2Xi1tRgpsVCnSk-9AFdeDvy-Vf1uw-WALzSmV4s0V63A8WPzi3eoW5mF8s/s1600/DSC_0284.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi590-1xcbfTFfzATwZM7A8hvqpaaFgMH0siQcvi6FTwDc3TKPHuMMoIPoog3vyT9zxIc3tk0Kt0gCXq0GBf2Xi1tRgpsVCnSk-9AFdeDvy-Vf1uw-WALzSmV4s0V63A8WPzi3eoW5mF8s/s1600/DSC_0284.JPG" height="358" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5oS93ytRpiHA3YKRdcjTRT1vyZ_rdvNqSCraHTI25G2n9nQcrb0HzG1GWOlnhe1Ca48kqAA3NUnIU6G0zZ1rR8TODe2Ji2JvpJuy0Fit8ioiLquEYNEv7czaFokEhKohj9VQtsNgnpU/s1600/DSC_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5oS93ytRpiHA3YKRdcjTRT1vyZ_rdvNqSCraHTI25G2n9nQcrb0HzG1GWOlnhe1Ca48kqAA3NUnIU6G0zZ1rR8TODe2Ji2JvpJuy0Fit8ioiLquEYNEv7czaFokEhKohj9VQtsNgnpU/s1600/DSC_0285.JPG" height="640" width="592" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com4tag:blogger.com,1999:blog-5908496711047170542.post-80222446193712135402015-02-19T22:49:00.000+00:002015-02-19T22:49:07.901+00:00Pão de batata, tomate e azeite com queijo de cabra<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7t_7yglpb-OMT6pImbN9HKXdoIv-ObiimZgJCV-NCp3HmdePhDcWHbC_rXfOUZwYYpjbNE34cDDIqjbEhvEFLxQF8JZURqfSdoPB6mPjtLboAQsad9diBOTAE0_2UFzP5slrP1aGfzGc/s1600/DSC_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7t_7yglpb-OMT6pImbN9HKXdoIv-ObiimZgJCV-NCp3HmdePhDcWHbC_rXfOUZwYYpjbNE34cDDIqjbEhvEFLxQF8JZURqfSdoPB6mPjtLboAQsad9diBOTAE0_2UFzP5slrP1aGfzGc/s1600/DSC_0253.JPG" height="402" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Quem me conhece sabe que se há coisa que não falta cá em casa é queijo!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">O resultado da experiência de hoje foi este pão, de massa húmida, suave e adocicada, contrastada pela acidez do tomate colocado na parte superior. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 gramas de batata descascada cortada em cubos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 ml de leite morno</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 dl de azeite</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 gramas de farinha tipo 65 s/ fermento mais alguma para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 gramas de fermento fresco de padeiro</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 dentes de alho picados</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 tomates em cacho</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 queijo de cabra redondo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">tomilho q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sal q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coza as batatas em água temperada com sal.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Escorra e coloque-as na taça da batedeira.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque a pá e ligue numa velocidade média. Bata durante cerca de 2 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o leite, o fermento, metade do azeite, 1 colher de chá de sal e a farinha e amasse durante cerca de 2 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Passe a massa para um recipiente polvilhado com farinha, tape com película aderente e deixe repousar num local quente (em cima do aquecedor ou ao pé da lareira) até duplicar o volume.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Entretanto, corte 3 tomates em cubos com cerca de 1 cm.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aqueça uma frigideira com um fio de azeite. Adicione os alhos picados e os tomates aos cubos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe cozinhar durante cerca de 2 minutos. Adicione o açúcar e o tomilho e retifique os temperos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Quando a massa tiver levedado, coloque-a numa bancada polvilhada com farinha;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Estenda um pouco com o rolo ou com as mãos passadas por farinha e barre com o molho de tomate;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Corte o queijo em rodelas e distribua-o na massa, por cima do tomate.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Enrole e transfira para uma forma forrada com papel vegetal.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Corte o último tomate em rodelas e distribua-o por cima do pão.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Regue com um fio de azeite e leve a cozer em forno pré-aquecido a 200º durante cerca de 50 minutos.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Deixe arrefecer um pouco antes de cortar. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOAwimW_7TXjY2kWkyvYXfLz1qcALzG8Sz-dzPXjsUa0yZJjLVi0yvFsetlaivEqWZDd0A7MlwowiHODKsNSVySQvw3N_2DPkwOu6ltl5Cm22N1tev0KIykF-LXktNgROP19XGz5ePnU/s1600/DSC_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXOAwimW_7TXjY2kWkyvYXfLz1qcALzG8Sz-dzPXjsUa0yZJjLVi0yvFsetlaivEqWZDd0A7MlwowiHODKsNSVySQvw3N_2DPkwOu6ltl5Cm22N1tev0KIykF-LXktNgROP19XGz5ePnU/s1600/DSC_0256.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_k8kQI-4I0xY2DxTUJNIBeE5BEgqsPAAVNSeUZ4-A8MD3V4kAkaECAZnO2v-bdTLKivn_OhjK9CGJz3C_jgQH3aCwHFuLT95ZXcZ14U2KiI3JQxJoGiaFbQ98g85jwfHu6j8Y-Wc_Yk/s1600/DSC_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_k8kQI-4I0xY2DxTUJNIBeE5BEgqsPAAVNSeUZ4-A8MD3V4kAkaECAZnO2v-bdTLKivn_OhjK9CGJz3C_jgQH3aCwHFuLT95ZXcZ14U2KiI3JQxJoGiaFbQ98g85jwfHu6j8Y-Wc_Yk/s1600/DSC_0267.JPG" height="446" width="640" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com3tag:blogger.com,1999:blog-5908496711047170542.post-79734710573198226462015-02-19T13:02:00.004+00:002015-02-19T13:28:42.601+00:00Tarte folhada de alheira e Cantharellus<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6EvvkM0s9-THNwjUDx4otQwRdVLJCZEe-FfTNDryxlan_4JXwTq0qh7ZvZvz3JGWx_rpnRTxZclq53HFOj1xMMu0gqM1tX3as0hdJQ4Hzf6VX48ZccPXdctqpgZhVEXKLKu-8Huvhoo/s1600/DSC_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6EvvkM0s9-THNwjUDx4otQwRdVLJCZEe-FfTNDryxlan_4JXwTq0qh7ZvZvz3JGWx_rpnRTxZclq53HFOj1xMMu0gqM1tX3as0hdJQ4Hzf6VX48ZccPXdctqpgZhVEXKLKu-8Huvhoo/s1600/DSC_0209.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Esta é a minha forma de celebrar o fim do inverno, com dois ingredientes que identificam tão bem esta estação. Uma refeição rápida, económica e deslumbrante.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 alheira grande (250 gramas) das Boas! :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gramas de cogumelos silvestres (usei cantharellus)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 dentes de alho picados</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 folhas de massa Filo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 ml de azeite mais algum para pincelar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">75 ml de natas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sal e pimenta q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retire a pele à alheira e desfaça-a em pedaços, com as mãos. Reserve;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve uma frigideira ao lume e, quando estiver bem quente, coloque a alheira. Vá mexendo e deixe cozinhar até obter uma crosta e soltar a gordura e essências. Sem retirar a alheira, adicione o azeite e os alhos picados e tempere com sal e pimenta. Deixe dourar um pouco o alho;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione os cogumelos e deixe cozinhar, mexendo, durante cerca de 5 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione as natas, retifique os temperos e deixe cozinhar por mais 2 a 3 minutos, até as natas reduzirem um pouco.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pincele um pyrex com azeite.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Numa bancada limpa, coloque uma folha de massa filo. Pincele com azeite, sobreponha outra folha e repita o processo, até ter duas "pilhas" com 3 folhas, pincelando entre cada adição e por cima.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Forre o pyrex com metade da massa.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque a mistura dos cogumelos e alheira na forma e tape com a massa restante.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Feche, fazendo alguma pressão na massa que sobressai das paredes do pyrex e, com a ajuda de uma faca, faça uns cortes decorativos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve a forno pré-aquecido a 200º durante cerca de 20 minutos, até ficar dourado e crocante.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sirva com salada.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTjYN9lZM_Zmk3B0pZU7QhyphenhyphenFQ2WtT1fZx85nzFX3J0djBFUMR8C-2a3Qysw-E2K3bFwE8HNYd1Bl_7Uo44H9J5CK7ttjNOi65KgVmGWog25VaMV4W8vPOV5GItWrJALYmc_FPw9Q-Dmk/s1600/DSC_0216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTjYN9lZM_Zmk3B0pZU7QhyphenhyphenFQ2WtT1fZx85nzFX3J0djBFUMR8C-2a3Qysw-E2K3bFwE8HNYd1Bl_7Uo44H9J5CK7ttjNOi65KgVmGWog25VaMV4W8vPOV5GItWrJALYmc_FPw9Q-Dmk/s1600/DSC_0216.JPG" height="640" width="426" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com1tag:blogger.com,1999:blog-5908496711047170542.post-71529659915137835082015-02-18T22:21:00.001+00:002015-02-18T22:21:20.418+00:00Empanada de atum<br />
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<span style="font-family: Courier New, Courier, monospace;">Esta entrada não falta em lanches salgados cá em casa. De massa fina e recheio saboroso é, sem dúvida, um dos cartões de visita dos nossos vizinhos galegos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Experimente trocar o atum por bacalhau e passas ou por tirinhas de frango temperadas com um pouco de caril ;)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes para a massa:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">600 gramas de farinha com fermento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gramas de manteiga</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 ml de leite morno</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de sal</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 ovo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 gema</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Para o recheio:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 cebolas médias</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 pimento verde</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 pimento vermelho</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 dentes de alho picados</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 ml de azeite</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gramas de atum em conserva</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sal q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Corte as cebolas em meias luas e os pimentos em tiras com aproximadamente o mesmo tamanho da cebola para uma frigideira.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione os alhos picados e o azeite e leve a fogo médio, mexendo, durante cerca de 10 minutos, até a cebola começar a ficar transparente.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o atum, mexa e tempere de sal.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Entretanto, trate da massa:</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque num recipiente a farinha. Abra uma cavidade no centro e adicione o ovo inteiro, a manteiga e o sal; misture um pouco.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o leite e amasse até formar uma bola com a massa e esta se descolar das paredes do recipiente. Adicione mais farinha, se for necessário. Deixe repousar durante cerca de 15 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Divida a massa em duas partes iguais;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Estenda e coloque uma parte num tabuleiro forrado com papel vegetal.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Distribua o recheio e cubra com a massa restante. Junte as extremidades e enrole para fechar com a ajuda dos dedos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dilua a gema de ovo com uma colher de sopa de água e pincele a empanada.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve a forno pré-aquecido a 200º durante cerca de 25 minutos.</span></div>
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<br />Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com3tag:blogger.com,1999:blog-5908496711047170542.post-35809670345907148292015-02-16T17:10:00.000+00:002015-02-16T17:10:11.983+00:00Bolo fácil de chocolate com nougat de frutos secos e sementes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3u-Fk8i5Lkw_JHj3ETApqQaLb9bFVDZlu8kCpu5c1OtuOnWFInmKqX1CEPonrbep1-63xvqNatdwDFIWTG1mQw1Z8XEzBWRtmj-Enm7AO7l082izkTj_uZNg_a_9b2vlaV5jaGCctOQ/s1600/Bolo+de+chocolate+e+frutos+secos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3u-Fk8i5Lkw_JHj3ETApqQaLb9bFVDZlu8kCpu5c1OtuOnWFInmKqX1CEPonrbep1-63xvqNatdwDFIWTG1mQw1Z8XEzBWRtmj-Enm7AO7l082izkTj_uZNg_a_9b2vlaV5jaGCctOQ/s1600/Bolo+de+chocolate+e+frutos+secos.jpg" height="426" width="640" /></a></div>
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<span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Hoje, fazendo a revisão à gaveta da mercearia, encontrei pacotinhos com pequenos restos de muita coisa: sultanas, amêndoa laminada, sementes de girassol e arandos entre outros. Imagino que o mesmo vos aconteça, por isso lembrei-me de os utilizar, todos juntos, para criar uma cobertura bem crocante para um bolo de chocolate de receita muito simples e miolo denso, onde o sabor intenso do cacau não passa despercebido.</span><br /><span style="line-height: 25.6000003814697px;"> </span><br /><strong style="box-sizing: border-box; font-family: 'courier new', courier; line-height: 25.6000003814697px;">Ingredientes:</strong><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">100 gramas de manteiga</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">150 gramas de chocolate negro (teor mínimo 70% de cacau)</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">150 gramas de açúcar</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">200 gramas de farinha com fermento</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">3 ovos médios</span><br /><span style="line-height: 25.6000003814697px;"> </span><br /><strong style="box-sizing: border-box; font-family: 'courier new', courier; line-height: 25.6000003814697px;">Para a cobertura:</strong><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">100 gramas de frutos secos e sementes misturados</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">75 gramas de açúcar</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">50 gramas de manteiga</span><br /><span style="line-height: 25.6000003814697px;"> </span><br /><strong style="box-sizing: border-box; font-family: 'courier new', courier; line-height: 25.6000003814697px;">Preparação do bolo:</strong><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Forre uma forma redonda com papel vegetal.</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Derreta o chocolate juntamente com a manteiga em banho-maria ou no micro-ondas; Reserve.</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Num recipiente, misture a farinha com o açúcar. Faça uma pequena cavidade e coloque nela os ovos ligeiramente batidos com um garfo. Misture, arrastando para o centro um pouco da farinha.</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Adicione o chocolate derretido e misture tudo com a colher de pau até obter uma pasta homogénea.</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Verta o preparado na forma, alise ligeiramente e leve a forno prá-aquecido a 170º durante 30 minutos.</span><br /><span style="line-height: 25.6000003814697px;"> </span><br /><strong style="box-sizing: border-box; font-family: 'courier new', courier; line-height: 25.6000003814697px;">Preparação da cobertura:</strong><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Coloque o açúcar juntamente com a manteiga numa frigideira e leve ao lume até derreter. </span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Adicione os frutos secos e deixe cozinhar, mexendo, até caramelizar e ficar com uma cor dourada.</span><br /><span style="font-family: 'courier new', courier; line-height: 25.6000003814697px;">Barre o bolo com este preparado e deixe arrefecer.</span></div>
Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com2tag:blogger.com,1999:blog-5908496711047170542.post-85495520241650615342015-02-12T22:04:00.001+00:002015-02-12T22:05:46.743+00:00Bolo mármore de framboesa com lemon curd<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BfAKV3OiZ5zX_el73BYy2JeWB2RD-U57K0SAcV2DwEM7UJEb8POpwzRj2Gbaj9xIlPDChwR6SdCuf9BqXBLcfbbiwT59aH-TOSHhSOmPrgy9AytFjYfbR-nBWctOXojMq5B16hBmEgs/s1600/DSC_0195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BfAKV3OiZ5zX_el73BYy2JeWB2RD-U57K0SAcV2DwEM7UJEb8POpwzRj2Gbaj9xIlPDChwR6SdCuf9BqXBLcfbbiwT59aH-TOSHhSOmPrgy9AytFjYfbR-nBWctOXojMq5B16hBmEgs/s1600/DSC_0195.JPG" height="576" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Mais uma sugestão para celebrar o dia de São Valentim com um bolo simples, mas bem aromático e colorido.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">Quem disse que a vida tinha que ser a preto e branco?</span></div>
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<b><span style="font-family: Courier New, Courier, monospace;"><br /></span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Ingredientes:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gramas de Vaqueiro líquida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 ovos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gramas de farinha com fermento p/bolos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 colheres de sopa de <a href="http://www.dulcis.pt/product/dulcipasta-framboesa-600g/">Dulcipasta de framboesa</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de café de corante em gel vermelho</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Preparação:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Bata o açúcar com a Vaqueiro Líquida até formar um creme esbranquiçado.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione os ovos, um de cada vez, sem parar de bater.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Incorpore a farinha e misture bem.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Divida o preparado em duas partes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A uma das partes, adicione o corante e a <a href="http://www.dulcis.pt/product/dulcipasta-framboesa-600g/">Dulcipasta de Framboesa</a> e misture.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Unte uma forma com manteiga e polvilhe com farinha. Verta os preparados para a forma, alternando em camadas.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve a forno pré-aquecido a 180º durante cerca de 45 minutos. Faça o teste do palito.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Sirva acompanhado de uma generosa colherada de lemon curd. Pode encontrar a receita <a href="http://fazecome.blogs.sapo.pt/lemon-curd-44003">AQUI</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com2tag:blogger.com,1999:blog-5908496711047170542.post-47607303207205295712015-02-11T21:27:00.000+00:002015-02-11T21:27:51.763+00:00Lemon curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pkzrRYfWKSxcvjK5dyuxdeouHIEplipLW19N3Vw2lNz59HnYQ38_Ye0JIs0sH52VqZsyimwampuxhuayvl-2odo1ZuEUHX5PQLNo31ZY126SHcxFvVNP4c0VpkjRzylKFn1zhb_MYms/s1600/DSC_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pkzrRYfWKSxcvjK5dyuxdeouHIEplipLW19N3Vw2lNz59HnYQ38_Ye0JIs0sH52VqZsyimwampuxhuayvl-2odo1ZuEUHX5PQLNo31ZY126SHcxFvVNP4c0VpkjRzylKFn1zhb_MYms/s1600/DSC_0185.JPG" height="512" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Muitas vezes utilizado como recheio ou cobertura para tartes e bolos, este é um daqueles clássicos que nunca faltam cá me casa.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Experimente utilizá-lo também em suspiros ou bolachas.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">300 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 ml de sumo de limão (cerca de 3 limões)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Raspa de 1 limão</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 gemas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gramas de manteiga sem sal</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfFjnCxZFfakLXtKaSkdr6ee2sklubiq_VLpiiU4DFixXa6oCU4KQxAhrNkupA0wjx8Y7dYAQp5APqVzPjNWlisaRWGIy_dYUw8veMimw1ntGnT8rRLsERl_eg7jkxDN2bCekT5_rJkw/s1600/DSC_0182.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAfFjnCxZFfakLXtKaSkdr6ee2sklubiq_VLpiiU4DFixXa6oCU4KQxAhrNkupA0wjx8Y7dYAQp5APqVzPjNWlisaRWGIy_dYUw8veMimw1ntGnT8rRLsERl_eg7jkxDN2bCekT5_rJkw/s1600/DSC_0182.JPG" height="320" width="243" /></a><span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque o sumo e a raspa de limão juntamente com o açúcar e as gemas num recipiente de inox ou vidro.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque o recipiente em banho-maria e mexa até engrossar, cerca de 15 a 20 minutos. Deverá obter um creme sedoso e espesso.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Retire do fogo e passe imediatamente por um coador de rede.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione a manteiga cortada em pedaços e mexa até derreter completamente e ficar incorporada no creme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Se não for para utilizar nos próximos dias, guarde em frascos esterilizados, tape e deixe arrefecer com a tampa para baixo.</span></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com3tag:blogger.com,1999:blog-5908496711047170542.post-24512134091184972512015-02-10T22:00:00.000+00:002015-02-11T00:23:46.716+00:00Pavlova de lima e morangos com chocolate<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMO5Fw29ruXi8P6CpjGA2zJaUxq2Qg4gQ1lj6wCJU3uxMQwBKl6RFRMn34F8Cc7Zvo2JoHgDDSzCiRdhIziI_uhIetxU3M-hgKWrRL0kLpfYYC_YbUTtayoalA2npEDflqF99HuINMPY/s1600/DSC_0166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMO5Fw29ruXi8P6CpjGA2zJaUxq2Qg4gQ1lj6wCJU3uxMQwBKl6RFRMn34F8Cc7Zvo2JoHgDDSzCiRdhIziI_uhIetxU3M-hgKWrRL0kLpfYYC_YbUTtayoalA2npEDflqF99HuINMPY/s1600/DSC_0166.JPG" height="546" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Suspiro crocante por fora, fofo por dentro, chantilly com sabor a lima e morangos com chocolate... Será esta a sobremesa perfeita? ;)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 claras</span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sobremesa de vinagre</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 lima (sumo)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de Maizena</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de café de corante vermelho </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Para a cobertura:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 gramas de morangos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 limas </span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gramas de açúcar em pó mais algum para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250 ml de natas para bater</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 folhas de gelatina</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 gramas de chocolate para culinária</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação da base:</b></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Comece por pré-aquecer o forno a 150º.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Com a ajuda de um prato ou forma, desenhe um círculo numa folha de papel vegetal em cima do tabuleiro que utilizará para ir ao forno. Dê a volta ao papel e reserve.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Bata as claras em castelo. Quando começarem a formar picos, adicione o açúcar, gradualmente e sem parar de bater. Adicione a Maizena, seguida do corante, do sumo de uma lima e do vinagre e continue a bater.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Coloque o preparado em cima no círculo desenhado no papel vegetal, espalhando com uma colher.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Coloque no forno e reduza a temperatura para 130º. Cozinhe durante cerca de uma hora, evitando abrir o forno. Desligue o forno e deixe arrefecer completamente lá dentro.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;"><b>Preparação da cobertura:</b></span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Para a cobertura, com o auxílio de uma faca bem afiada, retire a pele das limas (apenas a parte verde) e corte-a em tiras fininhas; reserve.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: Courier New, Courier, monospace;">Derreta o chocolate juntamente com 50 ml de natas no micro-ondas ou em banho-maria e reserve.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque as folhas de gelatina de molho num pouco de água fria.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bata as restantes natas até ficarem firmes. Adicione o açúcar e bata mais um pouco.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Esprema as limas para uma tigela, adicione as folhas de gelatina espremidas e leve ao micro-ondas durante 5 a 10 segundos até derreter. Adicione este preparado às natas e misture bem.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Barre a pavlova com mistura das natas, disponha os morangos e regue com o chocolate. Salpique com as tirinhas de casca de lima.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlR-KvvByPykNQUJXMMot5wHOb8aF-vQvPmg9ctTrCxqeNNd37baMKl-6AGjSC5fjQwkF6nqqJJvV1k_axCF9pHHsDLIqs7JzUTyIQMgciK18tZrMKjzz2lk_qAMeD1kMHyIzb183ta8/s1600/DSC_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlR-KvvByPykNQUJXMMot5wHOb8aF-vQvPmg9ctTrCxqeNNd37baMKl-6AGjSC5fjQwkF6nqqJJvV1k_axCF9pHHsDLIqs7JzUTyIQMgciK18tZrMKjzz2lk_qAMeD1kMHyIzb183ta8/s1600/DSC_0162.JPG" height="640" width="528" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com6tag:blogger.com,1999:blog-5908496711047170542.post-39813864398310125102015-02-08T21:36:00.003+00:002015-02-08T21:36:41.594+00:00Coração Red Velvet de Framboesa <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tOOsDI72pRGngnU1wlWTn-NSy6Nz72ivsaX0fKFGiyi-BMiERFn1vGLfBwZSj3hljP4aH7SoO8ztKFt0ZgVNzgQGyOWn1v5Ef9WO0mur1KoOmjh01ZiPS01IL0Tb_u12TC7IArqKDUk/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tOOsDI72pRGngnU1wlWTn-NSy6Nz72ivsaX0fKFGiyi-BMiERFn1vGLfBwZSj3hljP4aH7SoO8ztKFt0ZgVNzgQGyOWn1v5Ef9WO0mur1KoOmjh01ZiPS01IL0Tb_u12TC7IArqKDUk/s1600/DSC_0143.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Red velvet é, no mundo da pastelaria, sinónimo de um bolo vermelho e denso como veludo. O sabor? Não exageradamente doce, cheio de contrastes, como o cacau, o vinagre e, nesta minha versão, a framboesa.</span><br />
<span style="font-family: Courier New, Courier, monospace;">É a minha primeira experiência com um "vermelhinho", mas confesso que não me sinto defraudado com o resultado :D</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">225 gramas de farinha de trigo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de fermento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de bicarbonato de sódio</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de cacau</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 frasco de corante vermelho em gel (30 gramas)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de vinagre de vinho ou frutas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">275 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 ovos grandes</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de <a href="http://www.dulcis.pt/product/dulcipasta-framboesa-200g/">Dulcipasta Framboesa</a></span><br />
<span style="font-family: Courier New, Courier, monospace;">75 ml de Vaqueiro líquida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">75 ml de natas vegetais</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Para o recheio e cobertura:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de <a href="http://www.dulcis.pt/product/dulcipasta-framboesa-200g/">Dulcipasta Framboesa</a></span><br />
<span style="font-family: Courier New, Courier, monospace;">250 gramas de queijo Mascarpone</span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 gramas de morangos cortados em quartos</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 chávena de framboesas</span><br />
<span style="font-family: Courier New, Courier, monospace;">Açúcar em pó q.b para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação do bolo:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Junte a farinha com o cacau, o fermento e o bicarbonato; reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Na batedeira, bata a Vaqueiro líquida com o açúcar até obter uma mistura homogénea.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione os ovos, um de cada vez e sem parar de bater , até obter um creme fofo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o corante. Enxague o frasquinho com o vinagre e adicione-o também ao preparado; Mexa com as varas, adicione a <a href="http://www.dulcis.pt/product/dulcipasta-framboesa-200g/">Dulcipasta Framboesa</a> e volte a mexer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione a mistura dos sólidos peneirada e misture bem.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finalmente, adicione as natas e misture.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado numa forma (usei em forma de coração) untada com manteiga e polvilhada com farinha e leve a forno pré-aquecido a 180º durante cerca de 50 minutos.; Faça o teste do palito.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe arrefecer um pouco e desenforme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação do recheio e cobertur</b>a:</span><br />
<span style="font-family: Courier New, Courier, monospace;">Misture o mascarpone com a <a href="http://www.dulcis.pt/product/dulcipasta-framboesa-200g/">Dulcipasta Framboesa</a>.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Abra o bolo ao meio, barre com metade do creme e cubra com morangos.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Coloque a outra metade do bolo, barre com o creme de queijo e framboesa e decore com as framboesas e os morangos restantes.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Para terminar, polvilhe com açúcar em pó.</span><br />
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com0tag:blogger.com,1999:blog-5908496711047170542.post-43957647455243279472015-02-05T22:32:00.001+00:002015-02-05T22:32:20.202+00:00Bolo de pêra e chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLQRdqGDNpnANbfWCV6pllcoH8FUL-ggl3nGkvNX1KokE70CFYTX2oX_gSCI-YkHKbUIozYPT89ONu9bbYrs9L4eZmSF-fYFg9b7tNB7Ms1RM-3A2b-e6501Cvi5WrdSoJ2CSrA4TZ1k/s1600/DSC_0134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoLQRdqGDNpnANbfWCV6pllcoH8FUL-ggl3nGkvNX1KokE70CFYTX2oX_gSCI-YkHKbUIozYPT89ONu9bbYrs9L4eZmSF-fYFg9b7tNB7Ms1RM-3A2b-e6501Cvi5WrdSoJ2CSrA4TZ1k/s1600/DSC_0134.jpg" height="344" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Sabem aquelas combinações improváveis que acabamos por nos arrepender de não ter experimentado há mais tempo? Este é um desses casos! </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 ovos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">175 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gramas de chocolate para culinária</span></div>
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<span style="font-family: Courier New, Courier, monospace;">75 gramas de Vaqueiro</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gramas de farinha com fermento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de cacau</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 pêras rocha</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">No micro-ondas ou em banho-maria, derreta o chocolate juntamente com a Vaqueiro; reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Separe as gemas das claras e bata estas últimas em castelo. Sem parar de bater, adicione o açúcar até obter um merengue liso e brilhante.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione as gemas e bata mais um pouco.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Incorpore o chocolate derretido e mexa com uma colher de pau.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Finalmente, adicione a farinha peneirada juntamente com o cacau e envolva com movimentos cuidadosos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado numa forma untada com manteiga e polvilhada com farinha.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Descasque e retire os caroços às pêras. Corte-as em quartos e, ajudando-se de uma faca, faça alguns sulcos na parte exterior.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Disponha as pêras na forma, por cima da massa e cozinhe em forno pré-aquecido a 175º durante cerca de 40 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe arrefecer um pouco antes de desenformar.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dica: Pincele o bolo com um pouco de geleia ou doce de alperce ligeiramente aquecido para dar mais brilho.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxOXyWUMppaDqpOWOkKCcdk3zk40Sxw7RJFO0GKzU9TLE4794u6I_JjiZHI3Cqz-Y7pN6O9sSIoJoB46U1oHfmn1bRObTBKwrKyjAWPcYwgtHKnQkXFiLG_S9U2NIncdxZ1sAvu3pQFc/s1600/DSC_0138-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxOXyWUMppaDqpOWOkKCcdk3zk40Sxw7RJFO0GKzU9TLE4794u6I_JjiZHI3Cqz-Y7pN6O9sSIoJoB46U1oHfmn1bRObTBKwrKyjAWPcYwgtHKnQkXFiLG_S9U2NIncdxZ1sAvu3pQFc/s1600/DSC_0138-001.jpg" height="640" width="443" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com4tag:blogger.com,1999:blog-5908496711047170542.post-36943185353350948622015-02-04T20:01:00.001+00:002015-02-04T21:07:45.193+00:00Arroz doce<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5M4QKPNRHiTWhJ51F0td0SX2GtWytoMYL_fIkCtG8uwQa2YzlmdKwYnAOtI3XEAobm1XR5AA6ExiMfZlTXmqds-Wj9NbxIEET4mLETDUZXGyUGrYBfBzUNthNLPtTGq9KxglhiImXaM/s1600/DSC_0121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK5M4QKPNRHiTWhJ51F0td0SX2GtWytoMYL_fIkCtG8uwQa2YzlmdKwYnAOtI3XEAobm1XR5AA6ExiMfZlTXmqds-Wj9NbxIEET4mLETDUZXGyUGrYBfBzUNthNLPtTGq9KxglhiImXaM/s1600/DSC_0121.jpg" height="404" width="640" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Quem não sente, de vez em quando, saudades de algo tradicional, de algo nosso? O arroz doce é uma daquelas sobremesas que me trazem nostalgia, o aroma da canela e do limão, aquela textura cremosa complementada com os grãos de arroz, bem cozidos mas inteiros... </span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Ingredientes:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">200 grs de arroz carolino</span></div>
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<span style="font-family: Courier New, Courier, monospace;">800 ml de água</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 grs de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 litro de leite</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 gemas</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 limão</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pau de canela</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de sal</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Canela moída q.b para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione duas colheres de sopa de leite às gemas, misture e reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque um tacho ao lume com a água, o sal, a casca do limão e o pau de canela. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Quando começar a ferver, adicione o arroz, mexa e deixe cozinhar cerca de 40 minutos, até observar que os grãos começam a abrir; como o arroz não é todo igual e alguns absorvem mais água do que outros, caso seja necessário adicione um pouco mais de água,<span style="line-height: 19.6000003814697px;">caso seja necessário</span>. Retire a casca de limão e o pau de canela, a<span style="line-height: 19.6000003814697px;">dicione o leite e o açúcar e deixe cozinhar por mais 5 a 10 minutos, até ficar cremoso. Reduza o fogo e adicione as gemas, mexendo até engrossar, mas com o cuidado de não cozer as gemas. </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Distribua por taças, deixe arrefecer um pouco e polvilhe com canela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQSLggt8PaNM6PXPFoGkyubYdCnsOdy9uJ71c5lDaj2pDASc9uqWjVbHzUz_hmOEPXKql-Vz5Y-okkZzXVZnfG7NnoDf0nFgXNW6i2QLSGTLMMtdYoFD5pEgRyJAAVFVyuCABA6yypnc/s1600/DSC_0116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQSLggt8PaNM6PXPFoGkyubYdCnsOdy9uJ71c5lDaj2pDASc9uqWjVbHzUz_hmOEPXKql-Vz5Y-okkZzXVZnfG7NnoDf0nFgXNW6i2QLSGTLMMtdYoFD5pEgRyJAAVFVyuCABA6yypnc/s1600/DSC_0116.jpg" height="640" width="562" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com0tag:blogger.com,1999:blog-5908496711047170542.post-48541592088097725972015-02-01T18:16:00.003+00:002015-02-01T18:16:46.499+00:00Queijadas de cenoura<div style="border: 0px; box-sizing: border-box; color: #111111; font-family: ubuntulight, Arial, Helvetica, sans-serif; line-height: 25.6000003814697px; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;"><img alt="DSC_0134_2.jpg" height="1019" src="http://0.fotos.web.sapo.io/i/G6013ec4f/17978630_eSQHY.jpeg" style="border: 0px; box-sizing: border-box; height: auto; margin: 0px; max-width: 100%; outline: none; padding: 10px; vertical-align: top; width: auto;" title="DSC_0134_2.jpg" width="818" /></span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Umas queijadas, simples, rápidas e não dispendiosas que irão, certamente, fazer uma excelente companhia a uma chávena de chá à hora do lanche.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;"><strong style="box-sizing: border-box;">Ingredientes:</strong></span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">1 cenoura média (cerca de 100 gramas)</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">1 requeijão (170 gramas)</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">200 gramas de açúcar</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">3 ovos médios</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">50 gramas de manteiga derretida</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">75 gramas de farinha com fermento</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">1 embalagem de massa folhada retangular (aprox. 370 gramas)</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Açúcar em pó q.b para polvilhar</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;"><strong style="box-sizing: border-box;">Preparação:</strong></span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Pincele a massa folhada com um pouco de água fria e enrole, fazendo alguma pressão. Corte em pequenas porções (Estas quantidades renderam cerca de 24 queijadas) e forre pequenas formas para madalenas ou pastéis de nata.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Descasque, lave e rale a cenoura; reserve.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Num recipiente, misture os ovos com açúcar e o requeijão desfeito com as mãos;</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Bata um pouco com as varas de arame até obter um creme homogéneo.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Adicione a cenoura ralada e a manteiga derretida e mexa até ligar.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Adicione a farinha peneirada e mexa.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Distribua o preparado pelas forminhas e leve ao forno pré-aquecido a 200º durante 20 a 25 minutos, até que tenham um cor dourada.</span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: 'courier new', courier; margin: 0px; outline: none; padding: 0px;">Deixe arrefecer um pouco, desenforme e polvilhe com açúcar em pó.</span></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com0tag:blogger.com,1999:blog-5908496711047170542.post-8315799641014500842015-01-27T19:58:00.004+00:002015-01-27T20:10:52.758+00:00Bolo de chocolate e amêndoa com coração mole<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZNxNEmVAJbiiOMBceG3mZ1W8YkOmzQ_cHhoSv5_hp_r_RGCzmAfdVFioDRG_3bsVUNxxCiQ76BH6E49BFqfiOcBlYkOX6gSVtV7fT-H8mZOM2L5pJQ2rzqL5Kj5xZa80LVe9BoB-iwM/s1600/DSC_0097_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZNxNEmVAJbiiOMBceG3mZ1W8YkOmzQ_cHhoSv5_hp_r_RGCzmAfdVFioDRG_3bsVUNxxCiQ76BH6E49BFqfiOcBlYkOX6gSVtV7fT-H8mZOM2L5pJQ2rzqL5Kj5xZa80LVe9BoB-iwM/s1600/DSC_0097_2.jpg" height="640" width="618" /></a></div>
<span style="font-family: Courier New, Courier, monospace;">Não podia deixar passar o Dia do Bolo de Chocolate sem vos oferecer mais uma receita bem gulosa :)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Hoje, a receita que me inspirou foi este fantástico <a href="http://cozinhadaduxa.blogspot.pt/2013/11/bolo-de-chocolate-de-coracao-mole.html">Bolo de Chocolate de Coração Mole</a> da Dulce do blogue <a href="https://www.facebook.com/cozinhadaduxa?fref=ts">Cozinhadaduxa</a>. Aproveitem e façam-lhe uma visita, mas vão preparados para babar, pois ela é tão gulosa quanto eu!! :p (que me perdoe a sinceridade)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 ovos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200 gramas de chocolate para culinária</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gramas de manteiga</span></div>
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<span style="font-family: Courier New, Courier, monospace;">125 gramas de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 iogurte natural</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gramas de farinha</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gramas de farinha de amêndoa</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de cacau mais algum para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Unte uma forma redonda lisa com manteiga e polvilhe com farinha; reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Derreta o chocolate juntamente com a manteiga em banho-maria ou no microondas, num programa com baixa potência; mexa e reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bata os ovos juntamente com o açúcar até duplicar o volume;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o iogurte e bata durante mais 2 a 3 minutos;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adiciones as duas farinhas e o cacau e bata mais um pouco;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione, finalmente, o chocolate derretido e misture bem para ligar.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado na forma e leve a forno pré-aquecido a 180º durante 20 a 25 minutos, tendo o cuidado de não o deixar cozinhar por completo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Desenforme e polvilhe, ainda quente, com cacau em pó.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Agora, vem a parte mais difícil: Esperar que arrefeça um pouco para poder saborear este maravilhoso bolo de sabor intenso e textura suave, cremosa no centro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKHmOSDBs0EtBNv6RphDvKZ-WZKHf4C3ksvh0da8DB7PCyj5kw6afsxr9sv8zLFNo64Lo86_RSASWKp-eJKNfrX_oRKea9janSuwaWg3PtUEm7QtM1UEgxBiZa_t7kP1p-T9xcQrG7Z4/s1600/DSC_0080.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKHmOSDBs0EtBNv6RphDvKZ-WZKHf4C3ksvh0da8DB7PCyj5kw6afsxr9sv8zLFNo64Lo86_RSASWKp-eJKNfrX_oRKea9janSuwaWg3PtUEm7QtM1UEgxBiZa_t7kP1p-T9xcQrG7Z4/s1600/DSC_0080.jpg" height="476" width="640" /></a></div>
Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com2tag:blogger.com,1999:blog-5908496711047170542.post-60303356321412085302015-01-26T08:43:00.000+00:002015-01-26T12:03:05.057+00:00Bolo de laranja<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxuIeaBa_ofQ3D2jrzDwyly2q1umdcn-EcUmJCMa_Ma1aC105mwnFEcYqM7oz_tvyTmEh-LAABqZFzuvpDqKQ-Fz4oetQXiriq2CMcj3I2p0LbQjJN_9iF5UzJwrc6Z8rusVPgGVXG9g/s1600/DSC_0076_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxuIeaBa_ofQ3D2jrzDwyly2q1umdcn-EcUmJCMa_Ma1aC105mwnFEcYqM7oz_tvyTmEh-LAABqZFzuvpDqKQ-Fz4oetQXiriq2CMcj3I2p0LbQjJN_9iF5UzJwrc6Z8rusVPgGVXG9g/s1600/DSC_0076_2.jpg" height="640" width="506" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Sabem aquele bolo de laranja húmido que nos faz viajar à nossa infância? Vi ficar ainda mais feliz quando vir que é tão fácil de preparar como de saborear..</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u8IjdeLVpRiFId5PmMx6B_KojHSnCcmUaNGt37MKaXbRWq6X0gmfj6pOePucCXzGy8nuxQBJ4Z2air_GpJK_8FhCBqVyOAG2rRxT51Ckyd7-b2-v0AjLa0TXs9BIU807QEM3ec98cEY/s1600/DSC_0074_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7u8IjdeLVpRiFId5PmMx6B_KojHSnCcmUaNGt37MKaXbRWq6X0gmfj6pOePucCXzGy8nuxQBJ4Z2air_GpJK_8FhCBqVyOAG2rRxT51Ckyd7-b2-v0AjLa0TXs9BIU807QEM3ec98cEY/s1600/DSC_0074_2.jpg" height="320" width="230" /></a><span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">5 ovos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 chávenas de farinha para bolos com fermento</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 chávena de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 chávena de óleo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 laranjas (raspa da casca)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de fermento em pó para bolos</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Para a calda:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 colheres de sopa de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 laranjas (sumo)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque a farinha, o açúcar e o fermento num recipiente. Misture e faça uma cavidade no centro.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Abra os ovos para um prato e bata-os ligeiramente com um garfo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o óleo, os ovos e a raspa das laranjas aos ingredientes secos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Misture bem com a ajuda de uma colher de pau.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado numa forma untada com manteiga e polvilhada com farinha e leve a forno pré-aquecido a 175º durante cerca de 50 minutos. Faça o teste do palito.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe arrefecer o suficiente para não se queimar e desenforme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Num tachinho, leve ao lume o sumo das laranjas juntamente com as 3 colheres de açúcar e deixe ferver durante 2 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Espete o bolo com um palito ou garfo e regue-o com a calda quente.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<span style="font-family: Courier New, Courier, monospace;"><b>OBS:</b> Usei uma chávena com capacidade para 200 ml.</span><br />
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com4tag:blogger.com,1999:blog-5908496711047170542.post-10301466120048792452015-01-25T21:33:00.002+00:002015-01-25T21:33:37.766+00:00Rolinhos de canela<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1D_f2uBxvW3xooE5bpbAqUZG8FenyBRoJxZVAzfP0xcjdImHvgYAgV_ZFXA_WW03z2E4zcjcmHvBjuejd42NN-Z-2F7Uh3GjwApb3YJhpIbL6yDR47R-WsoYL-R4bDULB64DuuQPW25w/s1600/DSC_0061_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1D_f2uBxvW3xooE5bpbAqUZG8FenyBRoJxZVAzfP0xcjdImHvgYAgV_ZFXA_WW03z2E4zcjcmHvBjuejd42NN-Z-2F7Uh3GjwApb3YJhpIbL6yDR47R-WsoYL-R4bDULB64DuuQPW25w/s1600/DSC_0061_2.jpg" height="400" width="331" /></a><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 grs de farinha</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 dl de leite morno</span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 grs de manteiga amolecida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25 grs de fermento de padaria</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 ovo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de café de sal fino</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Para o recheio:</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">50 gramas de manteiga amolecida</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Açúcar em pó q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Canela moída q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u>Para a cobertura:</u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 colheres de sopa de açúcar em pó</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leite q.b</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Num recipiente, disponha a farinha e faça uma cavidade no centro. Adicione o sal, o açúcar, o ovo, a manteiga e o fermento previamente diluído no leite. Junte todos os ingredientes e amasse até formar uma bola.Adicione um pouco mais de mais farinha, caso seja necessário. Tape com um pano ou película aderente e deixe levedar durante cerca de uma hora a hora e meia em local morno.<br />Quando a massa tiver pelo menos duplicado o tamanho, estenda com o rolo e barre com o manteiga. Polvilhe com açúcar em pó e a canela.<br />Enrole como se de uma torta se tratasse, mas sem fazer demasiada pressão com os dedos. Divida o cilindro em cerca de 10 porções. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Disponha os rolinhos voltados com a superfície do corte num tabuleiro forrado com papel vegetal e deixe levedar durante mais, pelo menos, meia hora.</span></div>
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<span style="line-height: 19.6000003814697px;"><span style="font-family: Courier New, Courier, monospace;">Cozinhe em forno pré-aquecido a 190º durante cerca de 20 a 25 minutos.</span></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Numa tigela, coloque o açúcar em pó e adicione leite, aos poucos e mexendo até obter um creme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Barre os rolinhos com a cobertura e espere que fiquem mornos, se conseguir! :D</span></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com5tag:blogger.com,1999:blog-5908496711047170542.post-4508863345983488182015-01-19T19:30:00.002+00:002015-01-19T19:30:26.758+00:00Bolachas de amêndoa e azeite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz07YWsY1IVdFXrAUYO11uv4aVT0JTY6kkSmjDHo7hMdcywCGCM7p5JhzaH9gixfcy-PYIUIxR7pcHSAL3BneZocrjqQ1tPsDDb1fUgxQBC4rDOi2IPoPFXxbAGi9QJZOlbG5ZpoJoJQ/s1600/DSC_0036-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIz07YWsY1IVdFXrAUYO11uv4aVT0JTY6kkSmjDHo7hMdcywCGCM7p5JhzaH9gixfcy-PYIUIxR7pcHSAL3BneZocrjqQ1tPsDDb1fUgxQBC4rDOi2IPoPFXxbAGi9QJZOlbG5ZpoJoJQ/s1600/DSC_0036-001.JPG" height="442" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">Cada vez mais tento substituir a manteiga por azeite, um ingrediente tão nosso e tão mais saudável. Hoje tive a sorte de me oferecerem uma quantidade generosa de amêndoas e, a troco, eu ofereço-vos esta receita que dá origem a umas bolachas similares a barras de cereais, crocantes, docinhas e aromáticas.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Ingredientes:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">300 gramas de amêndoa com pele</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150 gramas de açúcar em pó mais algum para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100 ml de azeite</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de sal</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de chá de fermento para bolos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 laranja (raspa da casca)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 clara de ovo</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Preparação:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque as amêndoas no robot e triture até obter uma farinha grossa, granulada. Reserve;</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Num recipiente coloque o azeite e o açúcar em pó e mexa até obter um creme;</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pelZhiPKVSGzAWHLscRTkS92FbTfmkO14yaViMz5BPJvIBr2TqUQdD0xxAC7LcMBjOY7dLwyTSJyeJmaekJT4xMvPki60WoQ-ClK-P-c0sQo0UlkqosVuW7zJjVQL-qtea-hSiPvvO4/s1600/DSC_0034.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pelZhiPKVSGzAWHLscRTkS92FbTfmkO14yaViMz5BPJvIBr2TqUQdD0xxAC7LcMBjOY7dLwyTSJyeJmaekJT4xMvPki60WoQ-ClK-P-c0sQo0UlkqosVuW7zJjVQL-qtea-hSiPvvO4/s1600/DSC_0034.JPG" height="133" width="200" /></a><span style="font-family: Courier New, Courier, monospace;">Adicione os restantes ingredientes e misture até que estes estejam bem envolvidos. Não queremos que fique um creme, mas sim uma pasta com pedaços.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Disponha colheradas do preparado em tabuleiros forrados com papel vegetal e leve a forno pré-aquecido a 175º durante 15 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Polvilhe com açúcar em pó e deixe arrefecer completamente.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Não caia na tentação de transferir as bolachas ainda quentes, pois corre o risco de que se desfaçam.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Guarde em frascos ou caixas herméticas e delicie-se à hora do café!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><br /></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação na Bimby:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque a amêndoa no copo e programe 10 <b>seg</b> na <b>Vel. 8.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione os restantes ingredientes e programe mais 10 <b>seg </b>na <b>Vel 3.</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Disponha colheradas do preparado em tabuleiros forrados com papel vegetal e leve a forno pré-aquecido a 175º durante 15 minutos.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Polvilhe com açúcar em pó e deixe arrefecer completamente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">Não caia na tentação de transferir as bolachas ainda quentes, pois corre o risco de que se desfaçam.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Guarde em frascos ou caixas herméticas e delicie-se à hora do café!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSm_f_YJJDoP4Kn8OVcAyPitOM70DwFvCgwSAn1jJVG6aIr_Wa_5j5CWEiWG3RE826SBQuSDxpRT0mBIRIhcT3lJNdp7rEvfK2TrLtiGEar7bjhSpyfeTd_9QMu5m6UOrt3XrP7vMuuo/s1600/DSC_0048-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSm_f_YJJDoP4Kn8OVcAyPitOM70DwFvCgwSAn1jJVG6aIr_Wa_5j5CWEiWG3RE826SBQuSDxpRT0mBIRIhcT3lJNdp7rEvfK2TrLtiGEar7bjhSpyfeTd_9QMu5m6UOrt3XrP7vMuuo/s1600/DSC_0048-001.JPG" height="221" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZJalDxZ7KMqqSiJ-jX_B_nnOXWAAD0fx-vZKWN2xlYpHN1C59j34wt2k-1aEVMVfUpyBju0wubqBQxJKaoPbOhIFqKVu3M2uWEwB6_Yb2KroW-5IMN4SfPCmgnDiEb9HaGEE4glYYOA/s1600/DSC_0054-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZJalDxZ7KMqqSiJ-jX_B_nnOXWAAD0fx-vZKWN2xlYpHN1C59j34wt2k-1aEVMVfUpyBju0wubqBQxJKaoPbOhIFqKVu3M2uWEwB6_Yb2KroW-5IMN4SfPCmgnDiEb9HaGEE4glYYOA/s1600/DSC_0054-001.JPG" height="213" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMPxS21QJfql47nU6_nwCBhjYSuNlJTUgQKfEQHkFHjeJTF6aFznZ_x4HK97s9_p-LIia6RvsVjwEpqcoA6YsQDNEJqkEjYYX36FH7285TTm4Cykw8cf1GNT9wLyZdDfYX3UhVhjWGbM/s1600/DSC_0044_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMPxS21QJfql47nU6_nwCBhjYSuNlJTUgQKfEQHkFHjeJTF6aFznZ_x4HK97s9_p-LIia6RvsVjwEpqcoA6YsQDNEJqkEjYYX36FH7285TTm4Cykw8cf1GNT9wLyZdDfYX3UhVhjWGbM/s1600/DSC_0044_2.JPG" height="400" width="257" /></a></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com4tag:blogger.com,1999:blog-5908496711047170542.post-7093280672086216862015-01-18T14:06:00.004+00:002015-01-18T14:06:36.465+00:00Bolo de limão<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAZW5_rE2F3iH7m78sY_tt4GV2gJw-SDtGtdZ4UosE-DzWOfGVDXcqpDYmA2FCK7d5iEyxzep7NsoPHVHA_32S8PpLKcjg9PqHsAH980rQBszJ1trd91IEucd2LK7kiK20MoU24eb_30/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAZW5_rE2F3iH7m78sY_tt4GV2gJw-SDtGtdZ4UosE-DzWOfGVDXcqpDYmA2FCK7d5iEyxzep7NsoPHVHA_32S8PpLKcjg9PqHsAH980rQBszJ1trd91IEucd2LK7kiK20MoU24eb_30/s1600/DSC_0027.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;">O dia hoje está para... Nem mais! Sofá, manta e filme... Mas não podemos esquecer também um chá bem quentinho e uma fatia de bolo, ainda morno.... </span></div>
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<span style="font-family: Courier New, Courier, monospace;">E não é que estes bolos feitos no robot são tão fáceis que basta colocar lá todos os ingredientes?? E a nível de sabor não perdem nadinha!! Sejam preguiçosos por um dia e experimentem ;)</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Ingredientes:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">1, 5 chávena de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 ovos</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 chávena de óleo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 limão (raspa da casca e sumo)</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 chávenas de farinha</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sobremesa de fermento para bolos</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><u><b>Para a cobertura:</b></u></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 colheres de sopa de açúcar em pó</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de sumo de limão</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Raspas de casca de limão q.b para decorar</span></div>
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<b><span style="font-family: Courier New, Courier, monospace;">Preparação:</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque o açúcar juntamente com os ovos, a farinha, o óleo, o fermento, o sumo e a raspa da casca de um limão na liquidificadora e bata até obter um creme homogéneo. 10 segundos na Velocidade 4,5 para a Bimby. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Verta o preparado numa forma untada com manteiga e polvilhada com farinha e leve a forno pré-aquecido a 175º durante cerca de 50 minutos. Faça o teste do palito.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Deixe arrefecer um pouco e desenforme.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Para a glace, coloque o açúcar em pó numa taça e adicione o sumo de limão; mexa até obter uma pasta esbranquiçada. Adicione mais sumo caso seja necessário. Barre o bolo com a glace e salpique com algumas raspas de limão.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">P.S: Se não tiver robot, coloque o açúcar e o óleo num recipiente e misture bem; adiciones os ovos, um a um, seguidos dos restantes ingredientes.</span></div>
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<br />Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com6tag:blogger.com,1999:blog-5908496711047170542.post-74962456861678434912015-01-16T23:02:00.001+00:002015-01-16T23:02:08.634+00:00Travesseiros de kiwi com sésamo<div style="text-align: justify;">
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<span style="font-family: Courier New, Courier, monospace;">Se a vida nos dá kiwis?</span><span style="font-family: Courier New, Courier, monospace;">Fazemos travesseiros ;)</span></h3>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredientes:</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">6 folhas de massa filo</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">8 kiwis</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">1 colher de sopa de manteiga</span></div>
<div style="text-align: justify;">
<span style="font-family: Courier New, Courier, monospace;">4 colheres de sopa de açúcar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 colher de sobremesa de sementes de sésamo</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Vaqueiro líquida ou manteiga derretida q.b para pincelar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Açúcar em pó q.b. para polvilhar</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Descasque os kiwis e corte-os em cubos; Reserve.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque uma frigideira ao lume. Quando estiver quente adicione a manteiga e deixe derreter. Adicione os kiwis e salteie durante 2 minutos.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adicione o açúcar e deixe cozinhar durante 5 minutos, mexendo de vez em quando; Retire do fogo e deixe arrefecer.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pincele cada folha de massa filo com a Vaqueiro líquida ou manteiga derretida e dobre-a ao meio, ficando com duas camadas.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Coloque um pouco do recheio num extremo, pincele os bordos com manteiga, dobre para tapar o kiwi. Dobre também um pouco pelos laterais, volte a pincelar os bordos e enrole.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Repita o processo até acabar com a massa e recheio.</span><br />
<span style="font-family: Courier New, Courier, monospace;">Coloque os travesseiros num tabuleiro untado com manteiga.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Pincele todos os rolinhos e polvilhe com as sementes de sésamo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leve a forno pré-aquecido a 200º durante cerca de 10 minutos, até que os travesseiros fiquem dourados e crocantes.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Polvilhe com açúcar em pó e sirva ainda morno!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKBqYr_jkzszailfDBuWIGfWfhKN6YtBXgiyVO_fMq-zYpHliCekIfysYtsQTvOLhmIP3BLdmTzvPgmGhwivv1s4YixYZawQiHWrQCH__kw_N_FrPVulRbE-AtSO41Jfs4zLQq2nvLPk/s1600/DSC_0015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKBqYr_jkzszailfDBuWIGfWfhKN6YtBXgiyVO_fMq-zYpHliCekIfysYtsQTvOLhmIP3BLdmTzvPgmGhwivv1s4YixYZawQiHWrQCH__kw_N_FrPVulRbE-AtSO41Jfs4zLQq2nvLPk/s1600/DSC_0015.JPG" height="482" width="640" /></a><br />
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<br />Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com2tag:blogger.com,1999:blog-5908496711047170542.post-61482788833662563502015-01-15T21:26:00.001+00:002015-01-15T21:46:51.897+00:00Pipocas de cinema!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaMhOnN118fkpF6RjDTqax38SByK9wdp9hgNSxExUodVXWEa7Eale2PjvKjnnB_5jNKnlUGfHQU4nkyfP-vxiVZEG9a2pvu2MNd2dqfbxQMWRPEJcH7U09Q5MN5iYf0HNbkKk1IS5kpc/s1600/DSC_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaMhOnN118fkpF6RjDTqax38SByK9wdp9hgNSxExUodVXWEa7Eale2PjvKjnnB_5jNKnlUGfHQU4nkyfP-vxiVZEG9a2pvu2MNd2dqfbxQMWRPEJcH7U09Q5MN5iYf0HNbkKk1IS5kpc/s1600/DSC_1027.JPG" height="640" width="538" /> </a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Sabem aquelas pipocas coloridas, doces e crocantes que só encontramos no cinema? Pois, agora o espetáculo é em casa, usando um tacho com tampa de vidro para ver o milho a rebentar num borbulha da sua cor preferida!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOUk-X2_XTe0pxP4vn1zeD-PJoDZk0klTbsCO1AUBvCcsIy-qWlC6HmtkCa3TEIAKNz9HfWNvFao1R6GhqWrjPc2FEVhCBYCsJK6a83YCc8O9T1J7NPcMK-mTbBDmOV_87BsmE4NB7mw/s1600/DSC_1024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOUk-X2_XTe0pxP4vn1zeD-PJoDZk0klTbsCO1AUBvCcsIy-qWlC6HmtkCa3TEIAKNz9HfWNvFao1R6GhqWrjPc2FEVhCBYCsJK6a83YCc8O9T1J7NPcMK-mTbBDmOV_87BsmE4NB7mw/s1600/DSC_1024.JPG" height="320" width="229" /></a><span style="font-family: "Courier New",Courier,monospace;"><b>Ingredientes:</b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 chávena de chá de milho para pipocas</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 chávena de chá de açúcar</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">3 colheres de sopa de água</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1/2 chávena de chá de óleo</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 colher de chá de corante em gel </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><b>Preparação:</b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Coloque a água juntamente com o açúcar, o óleo e o corante num tacho e leve a lume médio durante 1 minuto;</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Adicione o milho, tape e aumente o fogo até as pipocas começarem a abrir. Reduza para o mínimo e mexa de vez em quando, até deixar de ouvir as pipocas. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Retire do fogo e deixe repousar 2 minutos.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Destape e divirta-se! :D</span></div>
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Rui Ribeirohttp://www.blogger.com/profile/04007063363413374803noreply@blogger.com0