tag:blogger.com,1999:blog-22323685785516906182024-03-13T17:35:18.870+00:00Sabores com Tempomanuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-2232368578551690618.post-8886155615925881782019-12-15T16:38:00.000+00:002020-01-02T17:23:03.065+00:00Um aniversário e a "Orelha de Van Gogh"<div dir="ltr" style="text-align: left;" trbidi="on">
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Um <i>Sponge Cake</i>, diferente no aspeto, com recheio de <span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">ganache de chocolate branco e </span>frutas vermelhas para uma "amante" das artes e mais especificamente da obra de Vincent Van Gogh.</div>
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Este foi outro dos bolinhos especiais para uma pessoa mais especial ainda.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2jqZ1hCtYN6ltau7xOxl_dEXytSc8LCG-GpncIcZf6K1XMNgcHx-X_uXIKLSYfzgiwn_YEosJdekkBhp0FaMypxcHjJxXNUpXm5BESNK_gFAXowGGWSl4zM0AfXOYK7AqhCOpHrQPJ-v/s1600/20191214_184658+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1600" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2jqZ1hCtYN6ltau7xOxl_dEXytSc8LCG-GpncIcZf6K1XMNgcHx-X_uXIKLSYfzgiwn_YEosJdekkBhp0FaMypxcHjJxXNUpXm5BESNK_gFAXowGGWSl4zM0AfXOYK7AqhCOpHrQPJ-v/s640/20191214_184658+%25282%2529.jpg" width="640" /></a></div>
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<span style="background-color: #fafafa; color: #000010; display: inline; float: none; font-family: inherit; font-size: 8.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Doses: + 20 fatias Tempo de preparação: 45 min Tempo de cozedura: 45 min</span><span style="background-color: #fafafa; color: #000010; display: inline; float: none; font-family: inherit; font-size: 8.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> Tempo de refrigeração: 30 min</span><span style="background-color: #fafafa; color: #000010; display: inline; float: none; font-family: inherit; font-size: 8.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> Decoração: 35 min Dificuldade: Média</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<u><span style="font-family: inherit;">Bolo</span></u></div>
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<span style="font-family: inherit;">350 g de farinha sem fermento</span></div>
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<span style="font-family: inherit;">350 g de açúcar</span></div>
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<span style="font-family: inherit;">350 g de manteiga à temperatura ambiente</span></div>
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<span style="font-family: inherit;">6 ovos batidos</span></div>
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<span style="font-family: inherit;">2 c. sobremesa de fermento</span></div>
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<span style="font-family: inherit;">2 c. sopa de leite</span><br />
<span style="font-family: inherit;"><u>Ganache</u></span><br />
<span style="font-family: inherit;">4<span style="font-family: inherit;"><span style="font-family: inherit;">00 g de chocolate branco</span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">200 ml de natas</span></span><br />
<span style="font-family: inherit;">30<span style="font-family: inherit;"><span style="font-family: inherit;">0 g de frutas vermelhas (amoras, mirtilos, framboesas, morangos)</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFdH7-NW349M385rEzireGZcjkMa4EynohifafhHae-QiJw75W0dUk9fF1sjD6wJ18QXTCxf-WkwbvnSb6AglWVM_D3fJhEB5fZbRRBre9_E70UaPtHslRAV-4zbd_eapmYBHTk4JkYLa/s1600/IMG-20191214-WA0002+%25282%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1378" data-original-width="998" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFdH7-NW349M385rEzireGZcjkMa4EynohifafhHae-QiJw75W0dUk9fF1sjD6wJ18QXTCxf-WkwbvnSb6AglWVM_D3fJhEB5fZbRRBre9_E70UaPtHslRAV-4zbd_eapmYBHTk4JkYLa/s320/IMG-20191214-WA0002+%25282%2529.jpg" width="230" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt202eaxEMgjAXnEjcNFSAd1emxGoK_R3mxuk8GHcK9DZF9XWGHqg1Ax6Az7cNHoFmvLMAppFsWGUCnUzlH4dCt1BmhzDd8yy2WEqGNjb_9jyZKh1lTG02FxeMBKNqiFjaD5PFDyd3hzxc/s1600/20191214_184637+%25282%2529.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1292" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt202eaxEMgjAXnEjcNFSAd1emxGoK_R3mxuk8GHcK9DZF9XWGHqg1Ax6Az7cNHoFmvLMAppFsWGUCnUzlH4dCt1BmhzDd8yy2WEqGNjb_9jyZKh1lTG02FxeMBKNqiFjaD5PFDyd3hzxc/s320/20191214_184637+%25282%2529.jpg" width="257" /></a></div>
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<span style="color: #004000;"><b>Preparação:</b></span></div>
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<span style="font-family: inherit;"><span style="font-family: "times new roman";"></span><span style="color: #004000;"></span>1. Aqueça o forno ventilado a 180ºC. </span><br />
<span style="font-family: inherit;">2. Com a ajuda da batedeira, bata a manteiga com o açúcar até formar um creme esbranquiçado e leve. Adicione o leite e os ovos previamente batidos e continue a bater até obter uma mistura homogénea. </span><br />
<span style="font-family: inherit;">3. Peneire a farinha com o fermento para dentro do preparado e envolva delicadamente com uma colher.</span><br />
4. <span style="font-family: inherit;">Coloque a massa num tabuleiro, untado com manteiga e polvilhado com farinha e l</span><span style="font-family: inherit;">eve a cozer durante 45 minutos, ou até o bolo estar cozido no meio.</span><br />
<span style="font-family: inherit;">5. Retire o bolo do forno, assim que estiver cozido, e deixe na forma 5 minutos antes de desenformar.</span><br />
<span style="font-family: inherit;">6. Deixe arrefecer completamente antes de cortar e rechear.</span><br />
<span style="font-family: inherit;">7. Entretanto, parta o chocolate em quadradinhos para uma taça e reserve.</span><br />
<span style="font-family: inherit;">8. Leve as natas ao lume. Depois de levantar fervura verta por cima do chocolate e deixe repousar um minuto.</span><br />
<span style="font-family: inherit;">9. Mexa com o batedor de varas até que todo o chocolate se dissolva e obtenha um preparado homogéneo. </span><br />
<span style="font-family: inherit;">10<span style="font-family: inherit;">. Deixe arrefecer completamente antes de adicionar as frutas e rechear o bolo (durante aproximadamente 2 horas fora do frigorífico e tapado com uma película aderente).</span></span></div>
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<span style="font-family: inherit;"><b>Montagem:</b></span></div>
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<span style="font-family: inherit;">1. Corte o bolo em duas partes iguais. </span></div>
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<span style="font-family: inherit;">2. Com um cortador de bolos divida cada uma das partes em duas e recheie com o ganache.</span></div>
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<span style="font-family: inherit;">3. Corte o bolo na forma de orelha e molde a parte de cima. Cubra com ganache de chocolate (simples, sem frutas) e l</span><span style="font-family: inherit;">eve ao congelar por 30 minutos.</span></div>
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<span style="font-family: inherit;">4<span style="font-family: inherit;">. Retire do congelador e cubra com a pasta de açúcar previamente amassada e estendida com um rolo. Decore com purpurinas douradas e gel decorativo vermelho e roxo.</span></span></div>
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<span style="font-family: inherit;">PARABÉNS BELA!</span></div>
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<span style="font-family: inherit;">Beijinhos e até breve!</span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com0tag:blogger.com,1999:blog-2232368578551690618.post-61379503873335466042019-12-04T21:27:00.000+00:002019-12-13T00:04:05.336+00:00Bolo "2 em 1" para uma fã de Coca-Cola<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Ao longo da minha vida encontrei, conheci e cultivei amizades, algumas efémeras outras muito mais duradouras. Mas há algumas, muito poucas, infelizmente, que me marcaram, com quem me identifico e com as quais criei laços fortes que nem o tempo destruirá.</span></div>
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<span style="font-family: inherit;">Para essas poucas pessoas dou o melhor de mim. E o melhor de mim… Num dia tão especial foi este apelativo e saboroso bolinho "2 em 1" para uma fã de Madeira Cake e de Coca-Cola.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSEicuuU5_kLiOmcLy-HKSXJSMq3BxLtkAK9C3vLhMp7gTpTvpvc2Nz_v8KC6VuDhEvBiwFQb_Bw_qbdhXZtBJmb9aUujvdOSXv2R5iqoGP5uMXREJZx5rgJLZT35PBlBLRK7EIhH-rWu/s1600/GJ0A9113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSEicuuU5_kLiOmcLy-HKSXJSMq3BxLtkAK9C3vLhMp7gTpTvpvc2Nz_v8KC6VuDhEvBiwFQb_Bw_qbdhXZtBJmb9aUujvdOSXv2R5iqoGP5uMXREJZx5rgJLZT35PBlBLRK7EIhH-rWu/s640/GJ0A9113.jpg" width="640" /></a></div>
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<span style="background-color: #fafafa; color: #000010; display: inline; float: none; font-family: inherit; font-size: 8.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></div>
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<span style="background-color: #fafafa; color: #000010; display: inline; float: none; font-family: inherit; font-size: 8.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Doses: + 30 fatias Tempo de preparação: 50 min Tempo de cozedura: 45 min<span style="background-color: #fafafa; color: #000010; display: inline; float: none; font-family: inherit; font-size: 8.86px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> Tempo de refrigeração: 75 min</span> Decoração: 35 min Dificuldade: Média</span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;"><u>Bolo</u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSb-OAVslf6Qj8sbUYZtUBxvOO3-RseG38n83AIilsdN8lgju8HpP6Z9FhgTi8aKmDdcrlXZI1PZN54ktcYsG23ETxO2HOD5xwIPYsM6s9Dprhyphenhyphen8OXDjpLvY9m5_nd9gKfuwPtg56Q-B_3/s1600/GJ0A9121.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSb-OAVslf6Qj8sbUYZtUBxvOO3-RseG38n83AIilsdN8lgju8HpP6Z9FhgTi8aKmDdcrlXZI1PZN54ktcYsG23ETxO2HOD5xwIPYsM6s9Dprhyphenhyphen8OXDjpLvY9m5_nd9gKfuwPtg56Q-B_3/s1600/GJ0A9121.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a>
<span style="font-family: inherit;">1220g de manteiga sem sal amolecida<br />1220g de açúcar<br />18 ovos tamanho L<br />300g de farinha com fermento<br />920g de farinha sem fermento<br />6 c. de sopa de leite à temperatura ambiente</span><br />
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<span style="font-family: inherit;">2 c. de chá extrato de baunilha</span></div>
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<span style="font-family: inherit;"><u>Recheio</u></span></div>
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<span style="font-family: inherit;">2 chávenas de nozes moídas<br />2 latas de leite condensado cozido</span></div>
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<span style="font-family: inherit;">2 c. de sopa de manteiga</span></div>
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<span style="font-family: inherit;"><u>Glacê real</u></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;">500g de <span style="background-color: white; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">açúcar em pó peneirado</span></span></span></span></div>
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<span style="font-family: inherit;">2 claras</span></div>
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<span style="font-family: inherit;">2 c. de sopa de sumo de limão coado</span></div>
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<span style="font-family: inherit;"><u>Decoração</u></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1500 gr de Pasta de açúcar</span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">30 Gomas de anis e morango</span></span></div>
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</span><span style="font-family: inherit;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhThlQ6UofGO9tilOPfmNOraA9EV_Z9OwDE-JofxE4iUJWKQfks0p6WDlOaULmWAGa9-BHyRpQr4vRss0PPIkLMXXXH_bN8CtyfOI-HBRbFsMD7uLQbqMdVaMrYOK2yX5O_pK2i_FBiCA/s1600/GJ0A9111.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhThlQ6UofGO9tilOPfmNOraA9EV_Z9OwDE-JofxE4iUJWKQfks0p6WDlOaULmWAGa9-BHyRpQr4vRss0PPIkLMXXXH_bN8CtyfOI-HBRbFsMD7uLQbqMdVaMrYOK2yX5O_pK2i_FBiCA/s640/GJ0A9111.jpg" width="640" /></a><br /><b><br /></b></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b>Preparação:</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1. <span style="background-color: white; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ligue o forno a 180ºC..</span></span></span><br />
<span style="font-family: inherit;"></span><span style="font-family: inherit;">2. Unte 2 formas de 20cm com manteiga. Forre o fundo com papel vegetal, unte o papel vegetal e polvilhe com farinha.</span></div>
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<span style="font-family: inherit;">3. Junte as farinhas, peneire e reserve.</span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">4. </span><span style="font-family: inherit;">Na tigela da batedeira junte a manteiga amolecida e o açúcar. Bata por cerca de 6 minutos até obter um preparado cremoso e esbranquiçado. </span></span><br />
<span style="font-family: inherit;">5. Junte os ovos dois a dois batendo a velocidade média, por fim aumente um pouco para incorporar.</span></div>
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<span style="font-family: inherit;">6. Envolva a farinha na velocidade mais baixa que conseguir, apenas o tempo necessário até obter um preparado homogéneo, e por fim junte o leite misturado com a baunilha.</span></div>
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<span style="font-family: inherit;">7. Distribua pelas formas, nivele a massa e leve ao forno cerca de 45 minutos.</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">8. </span><span style="font-family: inherit;">Entretanto, n</span><span style="font-family: inherit;">um tacho pequeno leve ao lume o leite condensado, as nozes moídas e a manteiga. </span><span style="font-family: inherit;">Deixe aquecer mexendo sempre e quando começar a ferver desligue e reserve.</span></span></div>
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<span style="font-family: inherit;">9. Para o glacê real, bata um pouco o açúcar com as claras até ficar em ponto de leite condensado.</span><br />
<span style="font-family: inherit;">10. Junte o sumo de limão e acrescente açúcar aos poucos.</span><br />
<span style="font-family: inherit;">11. Bata na velocidade média durante dez minutos. Reserve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSb-OAVslf6Qj8sbUYZtUBxvOO3-RseG38n83AIilsdN8lgju8HpP6Z9FhgTi8aKmDdcrlXZI1PZN54ktcYsG23ETxO2HOD5xwIPYsM6s9Dprhyphenhyphen8OXDjpLvY9m5_nd9gKfuwPtg56Q-B_3/s1600/GJ0A9121.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; color: #0066cc; font-family: Times New Roman; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1247" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSb-OAVslf6Qj8sbUYZtUBxvOO3-RseG38n83AIilsdN8lgju8HpP6Z9FhgTi8aKmDdcrlXZI1PZN54ktcYsG23ETxO2HOD5xwIPYsM6s9Dprhyphenhyphen8OXDjpLvY9m5_nd9gKfuwPtg56Q-B_3/s640/GJ0A9121.jpg" width="498" /></a></div>
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<span style="font-family: inherit;"><br /><b>Montagem:</b></span><br />
<span style="font-family: inherit;">1. Depois de esfriar, nivele e divida os bolos com uma faca ou com um nivelador.</span><br />
<span style="font-family: inherit;">2. Espalhe o recheio de caramelo e nozes entre cada camada de bolo e leve-o ao congelador durante 15 minutos.</span><br />
<span style="font-family: inherit;">3. Recorte o retângulo que será a abertura da caixa de Coca-Cola. Cubra com glacê real, espalhe até obter uma superfície lisa e nivelada e leve ao frigorifico durante uma hora para ganhar consistência.</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: black; display: inline; float: none; font-family: inherit; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Decoração:</span></span><br />
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<span style="font-family: inherit;">1. Amasse a pasta de açúcar até ficar bem maleável e estique-a sobre uma superfície polvilhada com açúcar impalpável, até obter uma placa de 5 mm de espessura.</span></div>
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<span style="font-family: inherit;">2. Coloque a pasta sobre o rolo e posicione-a num dos lados do bolo e deixe-a cair levemente sobre o bolo. Faça a forma da abertura da caixa aconchegue a pasta nas zonas mais críticas e nos lados da caixa, pressione levemente contra o bolo, sempre de baixo para cima.</span></div>
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<span style="font-family: inherit;">3. Alise toda a superfície do bolo com um alisador.</span></div>
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<span style="font-family: inherit;">4. Corte o excesso da massa.</span></div>
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<span style="font-family: inherit;">5. Disponha as latas de Coca-Cola e as gomas.</span></div>
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PARABÉNS MARIA!<br />
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Beijinhos e até breve!</div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com0tag:blogger.com,1999:blog-2232368578551690618.post-44098817514009252952019-06-19T07:15:00.000+01:002019-06-24T17:16:35.684+01:00 O meu Caminho de Santiago<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><br />São várias as
razões que nos levam a percorrer quilómetro após quilómetro, com a
intenção de chegar a Santiago de Compostela. Uns por razões
religiosas outros por razões de saúde ou lazer o que é certo é
que todos convergimos com o objetivo “terminar o caminho de
Santiago”.E quando nos dizem
que ao terminar um caminho estamos a pensar no próximo achamos que
não é verdade, mas o facto é que realmente estamos já a pensar no
próximo antes mesmo de terminar o primeiro.</span></div>
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<span style="font-family: inherit;">O caminho faz-se caminhando, mas também
convivendo, pensando, olhando, absorvendo, sozinho ou acompanhado. Muito bem acompanhado, no meu caso.</span></div>
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<span style="font-family: inherit;">Cada um “sente o
caminho” e “vê o caminho” á sua maneira: o seu caminho…
E como não deixaria de ser "o meu caminho também se fez com o estomago".</span></div>
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<span style="font-family: inherit;">Dos pratos mais típicos e deliciosos, e que fazem parte da maioria das ementas dos restaurantes da região, destaco:</span></div>
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<span style="font-family: inherit;">A suculenta Tortilha de batata.</span></div>
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<span style="font-family: inherit;">Os imperdíveis Pimentinhos Padrón.</span></div>
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<span style="font-family: inherit;">As quentissimas batatas bravas.</span></div>
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<span style="font-family: inherit;">As deliciosa ameijoas.</span></div>
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<span style="font-family: inherit;">O polpudo mexilhão.</span></div>
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O famosos polvo.</div>
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Os populares calamares.</div>
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O inevitável porco preto.</div>
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<span style="font-family: inherit;">O reconfortante Caldo Gallego</span></div>
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<span style="font-family: inherit;">A incontornável Tarta de Santiago.</span></div>
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<span style="font-family: inherit;">Mas como nem tudo é arte gastronómica o "meu caminho" também foi recheado de outras artes...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1ECP4qN5owTeiuBd8D0tFeyIOP-qRacUAZ99hdEaf9J5O6nGULjUhcLTBWlcsl7S3oGhVoG47Y0qCrn5cPbb3CJDoibEBDAwn29G4JGqc_qIo8ceuCRXtp3fC49-CpmQ9giBNurwGeaW/s1600/20190511_161024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1ECP4qN5owTeiuBd8D0tFeyIOP-qRacUAZ99hdEaf9J5O6nGULjUhcLTBWlcsl7S3oGhVoG47Y0qCrn5cPbb3CJDoibEBDAwn29G4JGqc_qIo8ceuCRXtp3fC49-CpmQ9giBNurwGeaW/s640/20190511_161024.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Caminho</span> Central<span style="font-family: inherit;"> Português, de Tui a Santiago de Compostela.</span></div>
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<span style="font-family: inherit;">Até outros caminhos!!!!</span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com0tag:blogger.com,1999:blog-2232368578551690618.post-59826055811932785402017-03-01T20:43:00.001+00:002017-03-01T20:43:24.764+00:00Cheesecake de caramelo e... Dia 1 na cozinha.<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;"><span style="font-family: inherit;">Depois de uma loooooooooonga ausência desta cozinha regresso com um tema irresistível; cheesecakes, para participar num grupo onde adoro participar, pelas administradoras, pelos temas, pelas participantes, pelas receitas, pelas fotos...</span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Cheesecakes... O tema para este <a href="https://www.facebook.com/groups/diaumnacozinha/">Dia 1 na Cozinha</a> </span><span style="font-family: inherit;">tem aroma a Primavera mas, por muito que anseie dias amenos e floridos, por estes lados os dias são bem outonais. Por isso ainda há lugar para um cheesecake com tons e sabores de outono. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwV2Hwl18ltG5mZAVJf0OtqjIVwHf3TIlcHQrclfD2NaOagOKMTAY1rMmJquJhBxlHEg5cqO0cCIQHlrDhyphenhyphendA9mhC6K7CrT4YaJKZLeA5imZ9n2OgdB9Qfe4qRIFWv2ueQi9Tul08Pqvh/s1600/IMG_2262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwV2Hwl18ltG5mZAVJf0OtqjIVwHf3TIlcHQrclfD2NaOagOKMTAY1rMmJquJhBxlHEg5cqO0cCIQHlrDhyphenhyphendA9mhC6K7CrT4YaJKZLeA5imZ9n2OgdB9Qfe4qRIFWv2ueQi9Tul08Pqvh/s640/IMG_2262.jpg" width="640" /></a></div>
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<span style="font-family: inherit; font-size: xx-small;"><span style="font-family: inherit;">Doses: 8 Tempo de preparação: 35 min Tempo de refrigeração: 180 min Dificuldade: Muito fácil</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><strong>Ingredientes:</strong></span><br />200 g de bolacha maria<br />80 g de manteiga<br /> 1 lata de leite condensado cozido</span><br />
<span style="font-family: inherit;">1 lata de leite condensado magro<br />200 ml de natas<br />500 ml de queijo creme</span><br />
<span style="font-family: inherit;">5 folhas de gelatina incolor<br />200 g de açúcar de cana</span><br />
<span style="font-family: inherit;">200 ml de natas</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_q1_IK3NbgU82qAShsgV0PY-NmHemIQITob6_WuZ2XSREhyphenhyphenaDrJtmlo6pxYsZ26QeTumymhVOryOHJD2qpQAAyuWy4vtBsLEvCJg5HmEbS493uBGvgUdJMW0RRmsdWU9-lkIK_CUuB3w/s1600/IMG_2263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_q1_IK3NbgU82qAShsgV0PY-NmHemIQITob6_WuZ2XSREhyphenhyphenaDrJtmlo6pxYsZ26QeTumymhVOryOHJD2qpQAAyuWy4vtBsLEvCJg5HmEbS493uBGvgUdJMW0RRmsdWU9-lkIK_CUuB3w/s640/IMG_2263.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><br /><strong>Modo de Preparação:</strong><br />1. Triture as bolachas Maria e acrescente-lhe a manteiga derretida. Demolhe as folhas de gelatina em água fria.</span><br />
<span style="font-family: inherit;">2. Misture bem e forre uma forma de mola com este preparado e pressione bem. Leve ao frigorífico para solidificar.<br /> 3. Misture o leite condensado cozido com o leite condensado magro e o queijo creme de modo a ficar uma mistura homogénea. Reserve. </span><br />
<span style="font-family: inherit;">4. Derreta a gelatina no micro-ondas e deixe arrefecer ligeiramente.</span><br />
<span style="font-family: inherit;">5. Bata as natas até ficarem montadas e cremosas.</span><br />
<span style="font-family: inherit;">6. Envolva a gelatina no preparado de dois leites e queijo creme e em seguida envolva cuidadosamente este preparado nas natas.<br />7<span style="font-family: inherit;">. Verta esta mistura em cima da base de bolacha e leve ao frigorífico até prender.<br /> 8. Para a calda; derreta o açúcar até obter uma calda dourada. Adicione as natas, misture bem e deixe esfriar. Retire o cheesecake da geladeira desenforme-o e regue com a calda de caramelo a gosto.</span></span><br />
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Como estou um pouquinho destreinada esta receita deu para 1 cheesecake de 22cm de diâmetro e 3 mini cheesecakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4ADR-xHrXgfiiIUsISKv_qyknnQQ3HLjt1SKuKR1UlVvBhmj2pVXOgbhjsFY3j0zJpcTbxAAN9TK33W8fIKL8IO1z-F3-mB7_DV30iFeQBJbydaSpQ81o-lcmJF11XWssm5nP743vpbo/s1600/Logotipo+Dia+Um...+Na+Cozinha+Mar%25C3%25A7o+de+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4ADR-xHrXgfiiIUsISKv_qyknnQQ3HLjt1SKuKR1UlVvBhmj2pVXOgbhjsFY3j0zJpcTbxAAN9TK33W8fIKL8IO1z-F3-mB7_DV30iFeQBJbydaSpQ81o-lcmJF11XWssm5nP743vpbo/s320/Logotipo+Dia+Um...+Na+Cozinha+Mar%25C3%25A7o+de+2017.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"><br /> Bom Apetite!</span> <br />
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com0tag:blogger.com,1999:blog-2232368578551690618.post-53256618807399737922015-04-08T23:08:00.001+01:002015-04-08T23:08:37.867+01:00Bacalhau à Senhor Prior<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Estou afastada deste cantinho há algum tempo, pois a disponibilidade tem sido nula, mas continuo a </span>fazer<span style="font-family: inherit;"> as minhas experiências e a visitar outros cantinhos mesmo sem "deixar rasto". Nesta Páscoa adotei uma receita de bacalhau do blogue </span><a href="http://tertuliadasusy.blogspot.pt/2015/02/bacalhau-senhor-prior.html" style="font-family: inherit;">A Tertúlia da Susy</a><span style="font-family: inherit;">, da talentosa Susy, que assei em forno de lenha. Ficou divinal... É caso para </span>dizer<span style="font-family: inherit;"> que a tradição é mesmo o que era.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8eerh9WgGtWL9LltP6X0WhbuLPHXTaz5zu0N1Nw-77oFpTwaDV-uBqQ1rKDsH0AisIOe_3oOUE-yX-G4UyTojN2ay0TTXhyphenhyphenLG6s_9n5H1sI1Rs1i435pxuI7Uc5LRbSu8pjja-0ve7lW/s1600/Bacalhau+Sr.+Prior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8eerh9WgGtWL9LltP6X0WhbuLPHXTaz5zu0N1Nw-77oFpTwaDV-uBqQ1rKDsH0AisIOe_3oOUE-yX-G4UyTojN2ay0TTXhyphenhyphenLG6s_9n5H1sI1Rs1i435pxuI7Uc5LRbSu8pjja-0ve7lW/s1600/Bacalhau+Sr.+Prior.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 15 min Tempo de cozedura: 50 min Dificuldade: Muito fácil</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b><br />
<span style="font-family: inherit;">2 postas de bacalhau</span><br />
<span style="font-family: inherit;">3 batatas doces</span><br />
<span style="font-family: inherit;">6 ovos</span><br />
<span style="font-family: inherit;">20 azeitonas descaroçada</span><br />
<span style="font-family: inherit;">8 dentes de alho</span><br />
<span style="font-family: inherit;">Azeite e coentros q.b.</span><br />
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<br /><b>Modo de preparação:</b></span><br />
<span style="font-family: inherit;">1. Pele as batatas e reserve. <span style="line-height: 18.4799995422363px;">Coza o bacalhau, as batatas e três ovos. Depois de cozido, limpe o bacalhau de peles e espinhas e lasque-o. </span><span style="line-height: 18.4799995422363px;">Tire a casca aos ovos e corte em rodelas. </span></span></div>
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<span style="font-family: inherit; line-height: 18.4799995422363px;">2. Coloque tudo num tabuleiro, em camadas alternadas com os dentes de alho laminados e regue com o azeite. </span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">3. Bata os restantes ovos com um garfo e regue o preparado que se encontra no tabuleiro, d</span><span style="line-height: 18.4799995422363px;">ecore com azeitonas e coentros grosseiramente picados e l</span><span style="line-height: 18.4799995422363px;">eve ao forno durante cerca de 20 minutos. Sirva de imediato com uma salada de alface.</span></span></div>
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Bom apetite!</span><br />
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com48970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-30325317803521784042015-02-11T10:20:00.000+00:002015-02-11T17:48:36.862+00:005 Sugestões Afrodisíacas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><b>All Of Me</b></span></div>
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<span style="font-size: x-small;">John Legend & Lindsey Stirling</span></div>
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<span style="font-family: inherit;">Inspir</span>ada por esta canção do inigualável John Legend, acompanhado ao violino por Lindsey Stirling, foram saindo da minha cozinha umas doces delícias, para partilhar a dois no dia mais romântico do ano.<br />
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<strong style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: inherit; font-size: small;">Ingredientes:</span></strong></div>
<span style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">1 embalagem de massa folhada fresca de formato retângular</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;">1 embalagem de frutos silvestres</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;">4 morangos grandes e bem maduros</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;">1 metade de pêssego em calda</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;">4 c. sopa de compota de morango</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;">Folhas de hortelã, a</span></span><span style="font-family: inherit; line-height: 20px; text-align: justify;">çúcar e chocolate negro q.b.</span><br />
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<span style="font-family: inherit;"><strong style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: small;"><br /></span></strong><strong style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;"><span style="font-size: small;"><br /></span></strong><strong style="line-height: 20px; margin: 0px; padding: 0px; text-align: justify;"><span style="font-family: inherit; font-size: small;">Modo de preparação:</span></strong></span></div>
<span style="background-color: white; font-size: small; font-weight: normal;">1. Ligue o forno a 180ºC. </span><span style="background-color: white;">Passe os frutos e as </span><span style="background-color: white;"><span style="font-family: inherit;">folhas de hortelã</span></span><span style="background-color: white;"> por água corrente e enxugue-os sobre papel absorvente. </span><span style="background-color: white;">Retire o pé e corte os morangos ao meio. </span><span style="background-color: white;">Polvilhe as frutas com açúcar e reserve.</span><br />
<span style="background-color: white;">2. Retire a embalagem de massa folhada do frigorífico 10 minutos antes de a utilizar. Desenrole com cuidado e corte-a em retângulos. Forre 4 formas estrela de silicone com a massa, retire os excessos e pique o fundo com um garfo. Corte 4 quadrados de papel vegetal do tamanho das formas, disponha-os sobre a massa e cubra com leguminosas secas. Leve ao forno a co</span><span style="background-color: white;">z</span><span style="background-color: white;">er cerca de 30 minutos.</span><br />
<span style="background-color: white;">3.Depois de cozidas, retire as leguminosas e o papel vegetal, desenforme e deixe arrefecer.</span><br />
<span style="background-color: white;">4. Cubra o fundo de cada tarte com uma colher de sopa bem cheia de compota de morango e disponha as frutas. Decore com folhas de hortelã e sirva.</span><br />
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<span style="background-color: white; font-family: inherit; font-size: large;"><b>Beijos</b></span></h3>
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<span style="background-color: white; font-size: x-small;"><span style="font-family: inherit;">Doses: 26 Tempo de preparação: 25 min Tempo de </span>cozedura<span style="font-family: inherit;">: 105 min Dificuldade: Muito fácil</span></span></div>
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<span style="background-color: white; font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="background-color: white; font-family: inherit;">4 claras de ovo, à temperatura ambiente</span></div>
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<span style="background-color: white; font-family: inherit;">200 g de açúcar refinado</span></div>
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<span style="background-color: white; font-family: inherit;">100 g de chocolate</span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Raspa de 1 laranja</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">Cacau em pó q.b.</span></span></div>
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<span style="background-color: white;"><b><span style="font-family: inherit;">Modo de preparação:</span></b></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">1. Ligue o forno a 120º C. Forre dois tabuleiros com papel vegetal.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">2. Bata as claras com o açúcar até formar picos. Encha um saco de pasteleiro, com o bico liso, com as clara em castelo e forme pequenos beijos em cima do papel vegetal, que distem 2 cm entre eles, e p</span><span style="background-color: white;">olvilhe com cacau em pó</span><span style="background-color: white;">. Reduza a temperatura do forno para 90º C e leve os beijos a co</span><span style="background-color: white;">z</span><span style="background-color: white;">er cerca de 1 1/2 horas. Desligue o forno e deixe os beijos arrefecerem no seu interior.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">3. Parta o chocolate em pequenos pedaços, junte a raspa de laranja e leve a derreter em banho-maria. </span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit;">4. Mergulhe a base do suspiro no chocolate e junte a outro suspiro. Repita esta operação até terminar os suspiros.</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit; line-height: 20px;">Sopa de frutos silvestres com gelado de laranja</span></span></h3>
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<span style="font-size: x-small; font-weight: normal; line-height: 20px;"><span style="font-family: inherit;">Doses: 6 Tempo de preparação: 25 min Tempo de cozedura: 20 min Dificuldade: Fácil</span></span></div>
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<span style="font-family: inherit; font-size: small;">Ingredientes:</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;"><u>Gelado de laranja</u></span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;">2 laranjas</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;">2 folhas de gelatina</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;">500 ml de natas</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;">200 g de açúcar</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;">200 ml de leite</span></span></div>
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<u><span style="font-family: inherit; font-weight: normal;">Sopa de frutos silvestres</span></u></div>
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<span style="font-family: inherit;">4 metades de pêssegos em calda</span></div>
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<span style="font-family: inherit;">200 g de frutos silvestres congelados</span><br />
<span style="font-family: inherit;">100 g de açúcar</span><br />
<span style="font-family: inherit;">1/2 limão em sumo</span><br />
<span style="font-family: inherit;">100 ml de calda de pêssego</span></div>
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<span style="font-family: inherit;">250 g de morangos</span></div>
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<span style="font-family: inherit;">125 g framboesas</span></div>
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<span style="font-family: inherit;">125 g de mirtilos</span></div>
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<span style="font-family: inherit;">125 g de amoras</span></div>
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<span style="font-family: inherit;">125 g de groselha vermelha</span></div>
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<span style="font-family: inherit;">Pimenta e folhas de hortelã q.b.</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;">1. Demolhe as folhas de gelatina durante 5 minutos.</span></div>
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<span style="font-family: inherit;">2. Raspe 1 laranja e tire o sumo às duas. Junte as natas e o açúcar e bata com a batedeira até ligar tudo.</span><br />
<span style="font-family: inherit;">3. Aqueça um pouco de leite e dissolva a gelatina. Junte o restante leite frio e deite sobre o preparado de natas, mexendo com a batedeira.</span><br />
<span style="font-family: inherit;">4. Verta o preparado para um recipiente, tape e leve ao congelar por, aproximadamente, 6 horas.</span><br />
<span style="font-family: inherit;">5. Passe os frutos por água corrente e enxugue-os sobre papel absorvente. Pique as folhas de hortelã e reserve.</span></div>
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<span style="font-family: inherit;">6. Coloque os pêssegos no liquidificador com os frutos silvestres, o açúcar, o sumo de limão, tempere com pimenta e triture. Em seguida passe tudo por um coador com malha fina para obter o molho da fruta. Junte as folhas de hortelã ao molho de fruta e leve ao frigorífico.</span></div>
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<span style="font-family: inherit;">Montagem:</span><br />
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<span style="font-family: inherit;">1. Passe os frutos por água corrente e enxugue-os sobre papel absorvente. Corte os morangos ao meio ou em quartos, coloque-os numa saladeira e acrescente as framboesas, os mirtilos, as amoras e as groselhas.</span></div>
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<span style="font-family: inherit;">2. Distribua a sopa pelos pratos, junte uma bola de gelado e decore com os frutos e folhas de hortelã.</span><br />
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<span style="font-family: inherit; font-size: large;">Creme de Canela</span></h3>
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<span style="font-family: inherit; font-size: x-small; font-weight: normal;">Doses: 6 Tempo de preparação: 15 min Tempo de cozedura: 30 min Dificuldade: Muito fácil</span></div>
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<span style="font-family: inherit; font-size: small;">Ingredientes:</span><br />
<span style="font-size: small; font-weight: normal;"><span style="font-family: inherit;">1000 ml de leite magro</span></span><br />
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<span style="font-family: inherit; font-size: small; font-weight: normal;">10 gemas</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">175 g de açúcar</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1 pau de canela</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">Canela em pó q.b.</span></div>
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<span style="font-family: inherit; font-size: small;">Modo de preparação:</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">1. Deite o leite num tacho, junte o pau de canela e leve a lume brando. Deixe levantar fervura, apague o lume, coloque a tampa e deixe repousar por 10 minutos.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">2. Entretanto, bata as gemas com o açúcar até obter um preparado esbranquiçado.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">3. Retire o pau de canela do leite. Verta-o sobre o preparado e misture bem. Com uma escumadeira retire a espuma que se formou à superfície.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">4. Distribua o preparado por seis pyrex e cubra-os com papel de alumínio. Coloque-os num tabuleiro cheio de água e leve ao forno por, aproximadamente, 30 minutos.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">5. Depois de cozido, retire o creme do forno e deixe arrefecer. Em seguida coloque-o no recipiente no frigorífico cerca de 1 hora.</span></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;">6. Sirva o creme polvilhado com canela.</span></div>
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<span style="background-color: white; font-family: inherit; font-size: large; line-height: 20px;">Doce de Café</span></div>
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<span style="background-color: white; font-family: inherit; font-size: x-small; font-weight: normal; line-height: 20px;">Doses: 6/8 Tempo de preparação: 25 min Dificuldade: Muito fácil</span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">Ingredientes:</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="font-size: small;">1/2 lata de leite condensado</span></span><span style="background-color: white; font-size: small; line-height: 18.2000007629395px;"> </span><span style="background-color: white; font-size: small; line-height: 18.2000007629395px;">(198,5 ml)</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">1 pacote de natas (200 ml)</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">3 c. sopa de café solúvel</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">1 cálice de vinho do Porto</span></span></div>
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<span style="background-color: white; font-family: inherit; font-size: small; line-height: 18.2000007629395px;">6 Palitos La Reine</span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">Água e canela em pó q.b.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">Modo de preparação:</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">1. Coloque o pacote de natas no congelador por, aproximadamente, 20 minutos.</span></span></div>
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<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">2. Bata as natas até ficarem consistentes e junte o leite condensado batendo sempre. Reserve.</span></span></div>
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<div style="font-weight: normal; line-height: 18.2000007629395px;">
<span style="background-color: white;"><span style="font-family: inherit; font-size: small;">3. Dissolva o café na água a ferver e deixe arrefecer. Junte o vinho do porto e reserve.</span></span></div>
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<span style="font-size: small;"><span style="background-color: white; font-family: inherit;">Montagem:</span></span></div>
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<span style="font-family: inherit; font-size: small;"><span style="background-color: white;">1. Embeba os </span><span style="background-color: white; line-height: 18.2000007629395px;">palitos La Reine na mistura de café e d</span><span style="background-color: white; line-height: 18.2000007629395px;">esfaça-os grosseiramente com as mãos. Distribua metade pelas chávenas de café, disponha uma colher de preparado de natas por cima e polvilhe com muita canela em pó. Disponha por cima os restantes palitos La Reine e o preparado de natas e polvilhe com canela em pó.</span></span></div>
<span style="background-color: white; font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal; line-height: 18.2000007629395px;">2. Leve ao </span></span><span style="font-size: small;"><span style="font-weight: normal; line-height: 18.2000007629395px;">frigorífico</span></span><span style="font-size: small;"><span style="font-weight: normal; line-height: 18.2000007629395px;"> cerca de 2 horas antes de servir.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: white; line-height: 20px;"><br /></span></span><span style="font-size: small;"><span style="background-color: white; line-height: 20px;"><br /></span></span><span style="font-size: small;"><span style="background-color: white; font-weight: normal; line-height: 19.6000003814697px;">Bom apetite e um doce Dia dos Namorados!...</span></span></span><br />
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<span style="font-family: inherit; font-size: x-small;">Fontes: <span style="color: blue;"><a href="http://clarasemneve.blogspot.pt/2012/10/doce-de-cafe-e-palitos-la-reine.html" style="text-indent: -24px;">http://clarasemneve.blogspot.pt/2012/10/doce-de-cafe-e-palitos-la-reine.html</a>; Cozinhar com Fantasia; </span><span style="line-height: 20px;">http://www.vaqueiro.pt/receitas/detalhe/541/gelado-de-limao; </span></span><br />
<span style="line-height: 20px;"><span style="font-family: inherit; font-size: x-small;">http://www.aww.com.au/food/recipes/2010/4/chocolate-meringue-kisses/.</span></span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com08970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-83159040529342124852015-02-08T09:57:00.000+00:002015-02-08T10:54:33.664+00:00Menu para o Dia de S. Valentim<div dir="ltr" style="text-align: left;" trbidi="on">
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Quantas vezes já se viu a pesquisar na Internet alimentos e/ou receitas afrodisíacas para fazer uma surpresa ao seu mais que tudo? Pois eu não sou exceção e depois de alguma pesquisa resolvi compilar num único <i>post</i> os alimentos considerados, pelos "especialistas", afrodisíacos e estimulantes da libido (ver <a href="http://saborescomtempo.blogspot.pt/search?q=alimentos+afrodisiacos">aqui</a>).<br />
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Como estamos a uma semana do Dia dos Namorados, ou de S. Valentim, resolvi criar um menu onde incluí alguns desses alimentos. E perguntam vocês: dão resultado? Bom... Para saberem só experimentando.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcWDLrq-t1hyphenhyphenqvpRkavKsbnPtwYN2Jar7lFpRZn_bTGeN0LxKEUsVVpuFCG1tz8pC3msv8tgNm8gQfEQZUO7eV7xlV4RlGOuvQJIicZ8noT9kSapOLwF48nhh9Zc6NHsXgj-JBbKdFl65/s1600/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcWDLrq-t1hyphenhyphenqvpRkavKsbnPtwYN2Jar7lFpRZn_bTGeN0LxKEUsVVpuFCG1tz8pC3msv8tgNm8gQfEQZUO7eV7xlV4RlGOuvQJIicZ8noT9kSapOLwF48nhh9Zc6NHsXgj-JBbKdFl65/s1600/page.jpg" height="400" width="400" /></a></div>
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<span style="font-family: inherit;"><br /><span style="font-size: large;">Tostinhas coração sortidas</span></span></h3>
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<span style="font-family: inherit; font-size: x-small;">Doses: 2 Tempo de preparação: 20 min Tempo de cozedura: 10 min Dificuldade: Muito fácil</span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span><br />
8 fatias de pão<br />
1 ovo<br />
4 cabeças de espargos cozidas<br />
2 anchovas<br />
2 azeitonas pretas sem caroço<br />
1 tomate<br />
2 c. sopa de mozzarela<br />
2 cogumelos<br />
1 dente de alho<br />
Azeite, sal, pimenta e orégãos q.b.<br />
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<span style="font-family: inherit;"><b>Modo de preparação:</b></span><br />
<span style="font-family: inherit;">1 Corte as fatias de pão e com uma forma coração recorte 8 corações. Reserve.</span><br />
<span style="font-family: inherit;">2. Faça uma pasta com um dente de alho esmagado, azeite e oréãos a gosto. Esfregue os corações com esta pasta e leve a torrar ao forno,</span><span style="background-color: white; font-family: inherit;"> sem deixar secar muito. Em duas delas acrescente mozzarela e orégãos e deixe derreter.</span><br />
<span style="font-family: inherit;"><span style="background-color: white;">3. Limpe os cogumelos, retire-lhes os pés e tempere com sal e orégãos a gosto. Leve ao forno.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">4. Bata o ovo e tempere com sal e pimenta. Numa frigideira, deite o azeite, o ovo mexido e mexa. Distribua ovo por duas fatias torradas, decore com duas cabeças de espargos cada e tempere com pimenta.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">5. Lave e fatie o tomate. Recorte dois corações de duas fatias e </span></span><span style="background-color: white;">corte em cubos pequenos</span><span style="background-color: white; font-family: inherit;"> o tomate restante. Reserve.</span><br />
<span style="background-color: white; font-family: inherit;">6. Disponha os corações de tomate em cima de duas fatias torradas. Enrole as azeitonas nas anchovas, prenda com um palito de madeira e disponha em cima do coração de tomate.</span><br />
<span style="font-family: inherit;"><span style="background-color: white;">7. Verta o suco dos cogumelos em cima de duas fatias torradas. Disponha os cogumelos em cima das tostas, recheie com ovo mexido e os cubos de tomate. Tempere com pimenta. </span></span><br />
8. Sirva de imediato.<br />
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<span style="font-size: large;">Creme de espargos</span></h3>
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<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 30 min Tempo de cozedura:35 min Dificuldade: Fácil</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b><br />
<span style="font-family: inherit;">1 parte branca de alho francês</span><br />
<span style="font-family: inherit;">100 g de abóbora</span><br />
<span style="font-family: inherit;">1 cebola média</span><br />
<span style="font-family: inherit;">150 g de espargos</span><br />
100 ml de natas<br />
<span style="font-family: inherit;">Azeite, sal, pimenta, nós-moscada e água q.b.</span><br />
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<b><span style="font-family: inherit;">Modo de preparação:</span></b><br />
<span style="font-family: inherit;">1. Lave em água corrente e corte em rodelas o alho francês. Pele, lave e corte e pequenos quadrados a abóbora e a cebola. Separe os pés das cabeças dos espargos, lave e reserve.</span><br />
<span style="font-family: inherit;">2. Coza os espargos em água a ferver por, aproximadamente, 10 minutos. </span><br />
<span style="font-family: inherit;">3. Entretanto, refogue ligeiramente os vegetais num fio de azeite. Regue com água quente e tempere com nós-moscada e pimenta a gosto. Junte os pés dos espargos. e deixe cozinhar cerca de 20 minutos em lume brando.</span><br />
<span style="font-family: inherit;">4. Retire do lume, reduza tudo a puré, coe para retirar as partes fibrosas dos espargos. Volte a colocar ao lume com as cabeças dos espargos por, aproximadamente, 5 minutos. Reserve algumas cabeças de espargos para a decoração. </span><br />
<span style="font-family: inherit;">5. Junte as natas e mexa bem. Retifique os temperos e sirva de imediato.</span><br />
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<span style="font-family: inherit; font-size: large;">Javali com molho de chocolate e vinho do Porto</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppl5ydpdXA3mk6yty0rZU5w_xdp6qsrk6KcgEHpcf00bsRUmanbpgOGyVCEbTmpZvGaPqSZiJBXMI2Mvbh8sKJ1ezPJI2ce3vNtl6iLLfxIkD-FSJzwIivmJ8wqmoQQLCRFZcEL7NUzS-/s1600/Javali+com+molho+chocolate+e+Porto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppl5ydpdXA3mk6yty0rZU5w_xdp6qsrk6KcgEHpcf00bsRUmanbpgOGyVCEbTmpZvGaPqSZiJBXMI2Mvbh8sKJ1ezPJI2ce3vNtl6iLLfxIkD-FSJzwIivmJ8wqmoQQLCRFZcEL7NUzS-/s1600/Javali+com+molho+chocolate+e+Porto.jpg" height="428" width="640" /></a></div>
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<span style="font-size: x-small;"><span style="font-family: inherit;">Doses: 2 Tempo de preparação: 20 min Tempo de </span>cozedura<span style="font-family: inherit;">: 25 min Dificuldade: Média</span></span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;">500 g de javali</span></div>
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<span style="font-family: inherit;">4 dentes de alho bem picados</span></div>
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<span style="font-family: inherit;">2 folhas de louro</span></div>
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<span style="font-family: inherit;">Azeite, sal e pimenta q.b.</span></div>
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<span style="font-family: inherit;">1 cebola média</span></div>
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<span style="font-family: inherit;">1 copo de vinho do Porto</span></div>
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<span style="font-family: inherit;">1 c. chá de alecrim</span></div>
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<span style="font-family: inherit;">40 g de chocolate preto picado</span></div>
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<span style="font-family: inherit;">10 g de amêndoas</span></div>
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<span style="font-family: inherit;">1 chávena de arroz basmati</span></div>
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<span style="font-family: inherit;">2 1/2 chávenas de água</span><br />
<span style="font-family: inherit;">1 pau de canela</span><br />
<span style="font-family: inherit;">2 cravinhos</span><br />
<span style="font-family: inherit;">1 malagueta seca</span></div>
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<span style="font-family: inherit;"><b>Modo de preparação:</b></span></div>
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<span style="font-family: inherit;">1. </span><span style="font-family: inherit;">Tempere os bifes com sal, muita pimenta e esfregue bem. Espalhe por
cima o alho picado e as folhas de louro partidas.</span></div>
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<span style="font-family: inherit;">2. Aqueça muito bem um fio de azeite numa frigideira anti aderente e
cozinhe a carne. Retire os bifes para um prato e cubra com papel de alumínio. </span></div>
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<span style="font-family: inherit;">3. Na mesma frigideira, junte um fio de azeite, acrescente a cebola e
refogue em lume brando.</span></div>
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<span style="font-family: inherit;">4. Aumente o lume e adicione o vinho do Porto. Raspe bem o fundo da
frigideira e junte as folhas de alecrim e baixe o lume. Junte o chocolate e
deixe derreter até engrossar o molho. </span></div>
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<span style="font-family: inherit;">5. Entretanto, leve ao lume a água com 1 pau de canela dois cravinhos e a malagueta e deixe ferver. Tempere com sal e junte o arro</span>z<span style="font-family: inherit;">, previamente lavado. Deixe co</span>z<span style="font-family: inherit;">er e retifique os temperos. </span><br />
<span style="font-family: inherit;">6. Distribua a carne pelos pratos, verta o molho por cima da carne . Acompanhe com um coração de arroz basmati,</span> decorado com amêndoas torradas, grosseiramente picadas, e um raminho de alecrim.</div>
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<strong style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #373737; font-style: inherit; line-height: 24.375px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: large;">Salmão grelhado em cama de abóbora</span></strong></h3>
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<span style="font-family: inherit; font-size: x-small;">Doses: 2 Tempo de preparação: 25 min
Tempo de cozedura: 55 min Dificuldade: Muito fácil</span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;">2 postas de salmão</span></div>
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<span style="font-family: inherit;">Raspa da casca de 1 limão</span></div>
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<span style="font-family: inherit;">200 g de abóbora limpa e descascada</span></div>
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<span style="font-family: inherit;">1 parte branca de alho francês</span></div>
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<span style="font-family: inherit;">4 dente de alho</span></div>
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<span style="font-family: inherit;">1 cebola grande</span></div>
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<span style="font-family: inherit;">1 ramo de coentros frescos</span></div>
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<span style="font-family: inherit;">Azeite, pimenta e sal q.b.</span></div>
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<span style="font-family: inherit;"><b>Modo de Preparação: </b></span></div>
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<span style="font-family: inherit;">1. Limpe, pele, retire as sementes e corte em quadrados finos e
pequenos a abóbora. Pele, lave e pique finamente a cebola e os dentes de alho.
Lave e corte em rodelas o alho francês. Lave e pique o ramo de coentros.
Reserve.</span></div>
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<span style="font-family: inherit;">2. Num recipiente refractário coloque um fio
de azeite e uma camada de cebola e alho, disponha por cima uma
camada de abóbora, uma camada de alho francês e tempere com sal e pimenta a
gosto. Repita estas operações até terminar os ingredientes e leve ao forno a
200º C por, aproximadamente, 45 minutos.</span></div>
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<span style="font-family: inherit;">3. Entretanto, tempere as postas de salmão com sal, pimenta e as raspas
do limão e esfregue bem.</span></div>
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<span style="font-family: inherit;">4. Aqueça uma frigideira anti-aderente e quando estiver bem
quente coloque as postas de salmão. Deixe grelhar por 5 minutos de cada
lado.</span></div>
<span style="font-family: inherit;">5. Coloque duas colheres de abóbora no meio do prato e disponha por
cima a posta de salmão, decore com coentros picados e raspas de limão. Sirva de
imediato.</span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: large;"><i>Panacota</i> com coulis de framboesas</span></b></h3>
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<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcQn6OAFPtHhnxatqpsFkwg8lV21KDLPuZhVzCxeFhIHdmK7G6rXo1TxeRfrsSPRjf_E5eaizUXYgg5lxpUsj9ybC1aojcS0AtFekXx5njYkXX_AIblthdzPyq8BEmWQyiYEbfG0T0Cqa/s1600/Panacota+com+coulis+de+framboesa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcQn6OAFPtHhnxatqpsFkwg8lV21KDLPuZhVzCxeFhIHdmK7G6rXo1TxeRfrsSPRjf_E5eaizUXYgg5lxpUsj9ybC1aojcS0AtFekXx5njYkXX_AIblthdzPyq8BEmWQyiYEbfG0T0Cqa/s1600/Panacota+com+coulis+de+framboesa.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 6 Tempo de preparação: 15 min Tempo de cozedura: 15 min Dificuldade: Fácil</span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;"><u>Panacota</u></span></div>
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<span style="font-family: inherit;">75 g de adoçante em pó Canderel</span></div>
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<span style="font-family: inherit;">200 ml de natas de soja</span></div>
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<span style="font-family: inherit;">100 ml de leite de soja</span></div>
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<span style="font-family: inherit;">1 vagem de baunilha</span></div>
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<span style="font-family: inherit;">3 folhas de gelatina</span><br />
<span style="font-family: inherit;">Raspa de 1/2 limão</span></div>
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<span style="font-family: inherit;">Água q.b.</span></div>
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<u><span style="font-family: inherit;">Coulis de </span></u>framboesas</div>
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<span style="font-family: inherit;">200 g de</span><span style="font-family: inherit;"> </span><span style="font-family: inherit;">framboesas</span></div>
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<span style="font-family: inherit;">50 g de </span>adoçante em pó Canderel</div>
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<span style="font-family: inherit;">2 c. sopa de vinho do Porto</span><br />
<span style="font-family: inherit;">Sumo de limão q.b.</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;">1. Demolhe as folhas de gelatina durante 5 minutos.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2. Leve um tacho ao lume com as natas, o leite, a baunilha e o açúcar.
Mexa e deixe aquecer bem até dissolver o açúcar. Retire a vagem de baunilha e
adicione as folhas de gelatina bem espremidas e mexa até dissolver, sem deixar
ferver.</span></div>
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<span style="font-family: inherit;">3. Retire do lume e junte a raspa de limão. Distribua o preparado por pequenas formas individuais e leve ao </span>frigorífico<span style="font-family: inherit;"> até solidificar (cerca de 3 horas).</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">4. Entretanto, passe as framboesas por água corrente e enxugue-as sobre
papel absorvente. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2. Num tacho coloque as framboesas, o adoçante em pó, o sumo de limão e o vinho do Porto. Deixe reduzir durante, aproximadamente 10 minutos. Coe e deixe arrefecer.</span></div>
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<span style="font-family: inherit;"><b>Montagem:</b></span></div>
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<span style="font-family: inherit;">1. Mergulhe as formas em água quente durante alguns segundos e
desenforme para o prato. Junte o coulis de framboesas e decore com frutas, raspas de chocolate e folhas de hortelã.</span></div>
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<span style="font-family: inherit;"><br style="background-color: white;" /></span>
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<br />
Acompanhe esta deliciosa refeição com um vinho alentejano especial... Tinto, para "aumentar a temperatura".<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://www.clubedevinhosbenfica.pt/87/cj-2-garrafas-amote-tinto-rose.jpg" height="332" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://amote.pt/shop/</td></tr>
</tbody></table>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Bom apetite e um inesquecível Dia dos Namorados...</span><br />
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<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="text-align: left;"><span style="font-size: small;"><br /></span></span><span style="text-align: left;"><span style="font-size: small;">Há pessoas especiais que merecem toda a minha amizade e às quais é muito difícil dizer não. Este docinho foi um pedido de uma dessas pessoas e ao qual não resisti. Ficou mesmo apetitoso!...</span></span></span></div>
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<h3>
<span style="font-family: inherit; font-size: large; line-height: 20px;">Molotof com polpa de manga e amêndoas torradas </span></h3>
<span style="font-family: inherit; font-size: small; line-height: 20px;"><br /></span>
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<span style="line-height: 20px;"><span style="font-family: inherit; font-size: x-small; font-weight: normal;"><br /></span></span></div>
<div style="font-weight: bold; text-align: center;">
<span style="line-height: 20px;"><span style="font-family: inherit; font-size: x-small; font-weight: normal;">Doses: 4 Tempo de preparação: 25 min Tempo de coedura: 20 min Dificuldade: Fácil</span></span></div>
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<span style="font-size: small; line-height: 20px;"><span style="color: red; font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit; font-size: small;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit; font-size: small;">6 claras</span></div>
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<span style="font-family: inherit; font-size: small;">250 g de açúcar</span></div>
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<span style="font-family: inherit; font-size: small;">1 pitada de sal</span></div>
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<span style="font-family: inherit; font-size: small;">1 chávena de polpa de manga</span></div>
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<span style="font-family: inherit; font-size: small;">1 mão cheia de amêndoas torradas e picadas grosseiramente</span></div>
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<span style="font-family: inherit; font-size: small;"><b>Modo de preparação:</b></span></div>
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<span style="font-family: inherit; font-size: small;">1. Ligue o forno a 180ºC e unte uma forma </span>de buraco <span style="font-family: inherit;">com margarina. Reserve.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit; font-size: small;">2. Adicione uma pitada de sal às claras e bata em castelo firme. Sem parar de bater, adicione o açúcar, colher a colher, e continue a bater até obter um merengue espesso.</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: small;">3. Coloque o preparado na forma e leve ao forno pré aquecido a 180ºC, cerca de 20 minutos. Desligue o forno e deixe repousar por, aproximadamente, 30 minutos com o forno fechado. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: small;">4. Retire do forno, desenforme para um prato de servir, verta a calda por cima do pudim e decore com as amêndoas torradas e picadas.</span></div>
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<span style="font-family: inherit;">Alentejana, espero que o molotof esteja à altura das tuas "delicadas e requintadas" papilas gustativas.</span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><br /></span><span style="font-size: small;">Bom apetite!</span></span></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="line-height: 20px;">Inspiração: </span><span style="line-height: 20px;">http://ratatuidospobres.com/2015/01/mini-molotof-de-coco-e-manga/</span></span><br />
<span style="font-family: inherit;"><span style="font-size: x-small;"><span style="line-height: 20px;"><br /></span></span></span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com28970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-35189665808925502872015-02-01T22:41:00.000+00:002015-02-01T22:41:00.216+00:00Duo de Batatas e Dia Um... Na Cozinha!<div dir="ltr" style="text-align: left;" trbidi="on">
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E já estamos no segundo mês do ano! O desafio do projeto <a href="https://www.facebook.com/groups/diaumnacozinha/">Dia Um... Na Cozinha</a> para fevereiro é vegetariano. Sabores leves e deliciosos para ajudar a "derreter" os excessos das festas de final de ano. Excelente! Assim tenho a oportunidade de fazer uma experiência...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRbr-MHUXpz79iNtBss5txvN_5NHPUymAEhTBegfYJN0dZVCR6dFDattML8koxSjuPQWwitlbjKqqKLe7ikvfOEZqRq1lCyPsByd36MyAMwWsQ6LRbLptYycBPM5oOml_AHH7hXubjQUo/s1600/Batatas+orientais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRbr-MHUXpz79iNtBss5txvN_5NHPUymAEhTBegfYJN0dZVCR6dFDattML8koxSjuPQWwitlbjKqqKLe7ikvfOEZqRq1lCyPsByd36MyAMwWsQ6LRbLptYycBPM5oOml_AHH7hXubjQUo/s1600/Batatas+orientais.jpg" height="427" width="640" /></a></div>
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<span style="font-size: x-small;"><span style="font-family: inherit;">Doses: 4 Tempo de preparação: 15 min Tempo de </span>cozedura<span style="font-family: inherit;">: 25 min Dificuldade: Fácil</span></span></div>
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<span style="font-family: inherit;"><br /></span><b><span style="font-family: inherit;">Ingredientes:</span></b><br />
<span style="font-family: inherit;">2 batatas médias</span><br />
<span style="font-family: inherit;">2 batatas doces médias</span><br />
<span style="font-family: inherit;">1/4 de couve chinesa</span><br />
<span style="font-family: inherit;">3 dentes de alho</span><br />
<span style="font-family: inherit;">1 cebola grande</span><br />
<span style="font-family: inherit;">1 ramo de coentros</span><br />
Azeite, sal, cominhos, nos moscada, pimenta da Caeina, gengibre moído q.b.<br />
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<span style="font-family: inherit;"><br /><b>Modo de preparação:</b></span><br />
<span style="font-family: inherit;">1. Lave pele e corte as batatas em gomos. Leve ao lume a co</span>z<span style="font-family: inherit;">er em água com sal por, aproximadamente, 15 min.</span><br />
<span style="font-family: inherit;">2. Entretanto, esmague as especiarias no </span>almofariz<span style="font-family: inherit;">. Pele, lave e pique finamente a cebola e a couve chinesa. Lave e pique o ramo de coentros. Reserve.</span><br />
<span style="font-family: inherit;">3. Aqueça um <i>wok</i>, junte o </span>azeite<span style="font-family: inherit;"> e deixe aquecer, verta as especiarias e frite durante 1 minuto. Junte os dentes de alho esmagados e deixe fritar, mexendo sempre, por mais 1 minuto. Adicione a cebola e a couve chinesa e deixe fritar durante mais 15 minutos.</span><br />
<span style="font-family: inherit;">4. Escorra as batatas e junte-as ao preparado: Adicione os coentros picados e deixe envolver bem todos os ingredientes. Tempere com sal e sirva imediatamente.</span></div>
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<span style="font-family: inherit;">Bom apetite!</span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehKFvI0ivuGs46fJ2tijWyAIcAsFiz6XNmeRyL2B7bNH2gvGO7CnTWPsi2pwyQApDL81Kp_dSLAHKXs1Jn3jWW62Y15IpiZnzf_z1o65V5QV3qWIu9X17WZdTeitXRycobM2KC5DghOA/s320/Logotipo%252BDia%252BUm...%252BNa%252BCozinha%252B-%252B%252BFevereiro%252B2015.jpg&container=blogger&gadget=a&rewriteMime=image" height="320" width="320" /></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com68970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-18853555323454452842015-01-04T10:04:00.001+00:002015-01-04T10:07:25.543+00:00Cantar as Janeiras.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">E a tradição
voltou a cumprir-se…</span></div>
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<span style="font-family: inherit;">Começou com
o ensaio geral no dia 2, ao ritmo de uma açorda, os instrumentos e as vozes foram afinadas e o itinerário
traçado.</span><span style="font-family: inherit;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYZp84JTEI2URBKyaTvm06OetID9Y-ZsjgRieZ64Y0r8UThxJEOFqOS0ZY1RYVxjCh2Gig7rigucshRIBBRnoCdSOJDayA3bZ-k2XWebjSbuhODVL6uDdT64kZBQGAULAGqd_Fo90RQWK/s1600/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYZp84JTEI2URBKyaTvm06OetID9Y-ZsjgRieZ64Y0r8UThxJEOFqOS0ZY1RYVxjCh2Gig7rigucshRIBBRnoCdSOJDayA3bZ-k2XWebjSbuhODVL6uDdT64kZBQGAULAGqd_Fo90RQWK/s1600/page.jpg" height="400" width="400" /></a></div>
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<span style="font-family: inherit;">No dia D, ou
seja, dia 3 de janeiro, pelas 14h00, o grupo reuniu-se para a "grande
missão":</span></div>
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<span style="font-family: inherit;">14h30 </span>–<span style="font-family: inherit;"> Castelhanos</span></div>
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<span style="font-family: inherit;">14h50 </span>–<span style="font-family: inherit;"> Laborato</span></div>
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<span style="font-family: inherit;">15h20 –
Lutão</span></div>
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<span style="font-family: inherit;">15h30 –
Penteadeiros</span></div>
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<span style="font-family: inherit;">15h45 </span>–<span style="font-family: inherit;"> Santa Justa</span></div>
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<span style="font-family: inherit;">16h10 </span>–<span style="font-family: inherit;"> Pero
dias</span></div>
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<span style="font-family: inherit;">16h25 –
Barrada</span></div>
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<span style="font-family: inherit;">17h00 –
Arrizada</span></div>
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<span style="font-family: inherit;">17h15 </span>–<span style="font-family: inherit;"> Corte
Serranos</span></div>
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<span style="font-family: inherit;">17h40 –
Barroso</span></div>
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<span style="font-family: inherit;">18h00 –
Mestras</span></div>
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<span style="font-family: inherit;">18h30 </span>–<span style="font-family: inherit;"> Zorrinhos Cima e Baixo</span></div>
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<span style="font-family: inherit;">19h00 –
Pessegueiro</span></div>
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<span style="font-family: inherit;">19h30 –
Tremelgo</span></div>
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<span style="font-family: inherit;">19h50 –
Azinhal</span></div>
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<span style="font-family: inherit;">20h15 </span>–<span style="font-family: inherit;"> Diogo Dias</span></div>
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<span style="font-family: inherit;">21h00 </span>–<span style="font-family: inherit;"> Laborato para o jantar convívio</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQufKfQKHMPFGexrEtnFVaepw0sP3LC2O_waNWd5vloMZtv2P1PH9j51L_7Z9hyphenhyphenbWWAFpwooO0rbBwj0wTDqhrbDmGrHJ3oGZg-Ds65ZfetPMYfaZvbj7aKNXZIFjJGE33Niepc5fxAqX/s1600/page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQufKfQKHMPFGexrEtnFVaepw0sP3LC2O_waNWd5vloMZtv2P1PH9j51L_7Z9hyphenhyphenbWWAFpwooO0rbBwj0wTDqhrbDmGrHJ3oGZg-Ds65ZfetPMYfaZvbj7aKNXZIFjJGE33Niepc5fxAqX/s1600/page.jpg" height="400" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">A aldeia de
Martim Longo ficou para o dia 6, terça-feira, ao final do dia.</span></div>
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<span style="font-family: inherit;">E assim se
deseja um Bom Ano Novo a todos os habitantes da freguesia de Martim Longo, há
mais de 15 anos. O “bichinho” passa de pais para filhas e este ano contamos com
um leque de jovens menestréis… Excecionais!</span></div>
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<span style="font-family: inherit;">Um Bom Ano...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12b6lzIPueyRd1RK-o5Kvj0-FJHZcnZYCf_UDK7VVSguGub7WWUz_swyR1klNT2sWZsDQTdD6ce704PkNy_gf3yNL7NIp56RaKx4gqk-0WSIF6UDNBW0X2_b138NIDU23RBAk1hlJsdFO/s1600/Circle-Calendar-2015-Year.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg12b6lzIPueyRd1RK-o5Kvj0-FJHZcnZYCf_UDK7VVSguGub7WWUz_swyR1klNT2sWZsDQTdD6ce704PkNy_gf3yNL7NIp56RaKx4gqk-0WSIF6UDNBW0X2_b138NIDU23RBAk1hlJsdFO/s1600/Circle-Calendar-2015-Year.jpg" height="200" width="192" /></a></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com08970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-79499043387054971622015-01-01T19:00:00.001+00:002015-01-04T22:39:48.048+00:00Um brinde ao Novo Ano!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Depois de uma noite bem gelada e um dia frio, mas com um sol radiante a dar as boas vindas ao novo ano de 2015, só apetece aquecer o corpo e a alma com um indulgente, pecaminoso e sensual Cocktail de chocolate. Neste caso, e </span><span style="font-family: inherit;">para brindar com todas(os) as(os) colegas do grupo Dia Um... Na Cozinha, famílias e amigos, resolvi fazer dois cocktails de chocolate, um para adultos e outro para crianças. </span><br />
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<h3 style="text-align: left;">
<span style="font-family: inherit;">Cocktail de Chocolate Quente </span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7WL3LI5aegEKS-4tN9i0-_O459u6vfQcHtjzrJYX5QrHqlq9g2M7hdh2vTTf6HBhGPRzKHqbAfJtQPU5jUuYvKYPXPNiIqpJA5PBCbVpTSVzNjjD5s3JUjxKR-qs3AmsB2nTfq3KOyKf/s1600/Cocktail+chocolate+quente.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7WL3LI5aegEKS-4tN9i0-_O459u6vfQcHtjzrJYX5QrHqlq9g2M7hdh2vTTf6HBhGPRzKHqbAfJtQPU5jUuYvKYPXPNiIqpJA5PBCbVpTSVzNjjD5s3JUjxKR-qs3AmsB2nTfq3KOyKf/s1600/Cocktail+chocolate+quente.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 2 Tempo de cozedura: 5 min Tempo de preparação: 15 min Dificuldade: Muito fácil</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b><br />
<span style="font-family: inherit;">200 ml de leite magro</span><br />
<span style="font-family: inherit;">30 ml de Brandy</span><br />
<span style="font-family: inherit;">100 ml de natas para bater</span><br />
<span style="font-family: inherit;">1 c. sopa de chocolate em pó</span><br />
<span style="font-family: inherit;">Cerejas em calda, açúcar e canela em pó q.b.</span><br />
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<b><span style="font-family: inherit;">Modo de preparação:</span></b><br />
1. Verta o leite para um tacho e leve a lume brando. Deixe aquecer, sem ferver e misture o chocolate em pó. Entretanto, bata as natas com açúcar. Reserve.<br />
2. Junte o brandy ao leite, misture e adicione metade das natas. Verta para o copo, junte as restantes natas, polvilhe com canela em pó e decore com duas cerejas por copo. Sirva de imediato.<br />
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<h3>
<span style="font-family: inherit;">Cocktail de chocolate e banana</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDOkVua2ykiZ4bQ5pBYVKoqfPjkZ-1T6DcObaakclWGyp8ysKO9aGcOmHoJ6xXg2jrXK9w07feXcmjGlvgrnhB0U0FJHc2MAdgzhy8yipYihbEJUiUJv5JKbZbCrc0nnMjnJo8lksRCoV/s1600/Cocktail+chocolate+banana.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDOkVua2ykiZ4bQ5pBYVKoqfPjkZ-1T6DcObaakclWGyp8ysKO9aGcOmHoJ6xXg2jrXK9w07feXcmjGlvgrnhB0U0FJHc2MAdgzhy8yipYihbEJUiUJv5JKbZbCrc0nnMjnJo8lksRCoV/s1600/Cocktail+chocolate+banana.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 1 Tempo de cozedura: 5 min Tempo de preparação: 10 min Dificuldade: Muito fácil</span></div>
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<span style="font-family: inherit;"><br /></span>
<b>Ingredientes:</b><br />
2 quadradinhos de chocolate<br />
<span style="font-family: inherit;">200 ml de leite magro</span><br />
<span style="font-family: inherit;">1 c. sopa de mel</span><br />
<span style="font-family: inherit;">1/2 banana</span><br />
<span style="font-family: inherit;">Uma pitada de canela</span><br />
<span style="font-family: inherit;">Uma pitada de nos moscada</span><br />
<span style="font-family: inherit;">Canela em pó e açúcar q.b.</span><br />
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<span style="font-family: inherit;"><br /></span>
<b>Modo de preparação:</b><br />
1. Verta o leite para um tacho e leve a lume brando. Deixe aquecer, sem ferver. Junte o chocolate e deixe derreter mexendo sempre. Deixe arrefecer ligeiramente.<br />
2. Triture a banana com as especiarias e o leite com o chocolate. Verta para o copo, polvilhe com canela e sirva de imediato.<br />
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Que 2015 seja um copo cheio de realizações, recheadas de esperança, acompanhadas por muita saúde e decoradas com amizade e amor.<br />
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<b>Bom Ano Novo!...</b><br />
<b>Tchim!Tchim! </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGF6ToVAOBOxQ9aXJj3DrXgH2UcMLYmf3cMGNWr41ueO3hQW0z1x6x44hgFqGCtr1qJJj1VzFeZnsGa2vBUgvTv5qAx4sS0A1OO99J9pmI-jjNckJ7NKJk6K6UmyC1QshQQb9CHrA3WSbY/s1600/Logotipo+Dia+Um...+Na+Cozinha+Janeiro+de+2015+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGF6ToVAOBOxQ9aXJj3DrXgH2UcMLYmf3cMGNWr41ueO3hQW0z1x6x44hgFqGCtr1qJJj1VzFeZnsGa2vBUgvTv5qAx4sS0A1OO99J9pmI-jjNckJ7NKJk6K6UmyC1QshQQb9CHrA3WSbY/s1600/Logotipo+Dia+Um...+Na+Cozinha+Janeiro+de+2015+(1).jpg" height="320" width="320" /></a></div>
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<span style="font-family: inherit; font-size: xx-small;">Fontes: http://www.cocktailteam.net/cocktail/bebida-quente-com-chocolate.</span><br />
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com28970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-85912458842215265032014-12-31T10:00:00.000+00:002014-12-31T10:00:04.673+00:00Um excecional 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">O final do ano é um momento de </span>introspeção<span style="font-family: inherit;"> e de análise dos objetivos traçados no início do ano. É um momento para traçarmos novas metas e definirmos novos objetivos porque, ao contrário do que por </span>vezes<span style="font-family: inherit;"> pensamos, os desejos que pedimos com as 12 passas durante as 12 badaladas da meia noite, só são </span>concretizáveis<span style="font-family: inherit;"> se nos empenharmos. Um pouco de sorte também ajuda, mas essa é caprichosa e só dá o </span>empurrão<span style="font-family: inherit;"> quando quer. </span><br />
<span style="font-family: inherit;">Nem todos os desejos são passiveis de serem </span>realizados<span style="font-family: inherit;"> ou alcançados e, convenhamos, temos de deixar alguns para a próxima passagem de ano. Por </span>vezes<span style="font-family: inherit;"> podem ser considerados quase in</span>concretizáveis<span style="font-family: inherit;">, não que sejam impossíveis de </span>realizar<span style="font-family: inherit;"> mas são apenas distintos do rumo que a nossa vida toma ou seja, por </span>vezes<span style="font-family: inherit;"> são o reflexo de uma vida tantas </span>vezes<span style="font-family: inherit;"> sonhada e planeada que não se </span>materializou<span style="font-family: inherit;">. Neste caso, faço minhas as palavras de </span><span style="text-align: right;">Joseph Campbel, porque </span><span style="font-family: inherit;">"Temos de estar dispostos a livrar-nos da vida que planeámos, para podermos ter a vida que está à nossa espera." Enfim, viver a vida que traçamos, consciente ou inconscientemente, voluntária ou involuntariamente, e vive-la em pleno.</span><br />
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<b>Muito obrigada por tudo... P</b><b>elo vosso apoio, visitas e comentários. </b><br />
<b>Desejo-vos umas boas entradas e um EXCECIONAL 2015!</b></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com28970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-56175991337587381742014-12-24T16:03:00.000+00:002015-01-04T22:40:05.551+00:00Feliz Natal e Próspero Ano de 2015.<div dir="ltr" style="text-align: left;" trbidi="on">
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com08970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-28370687844884247672014-12-20T18:47:00.000+00:002014-12-20T18:50:44.828+00:00Especial de Natal - Sobremesas e outras coisas doces...<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><i><span style="font-size: 12pt;">Natal é quando o
homem quiser</span></i><span style="font-size: 12pt;">. Ou, como diz Eduardo Sá "<i>Natal é sempre que alguém nos quer.</i>"<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><i><span lang="EN-US" style="font-size: 12pt;">At Last but not least</span></i><span lang="EN-US" style="font-size: 12pt;">... </span><span style="font-size: 12pt;">As deliciosas,
tentadoras e irresistíveis sobremesas... E outras coisas bem docinhas.
Escolhidas especialmente para terminar os <i>posts</i>
Especiais de Natal, este último gulosamente dedicado às sobremesas e a outras
coisas doces... Para quando alguém as quiser... Fazer... Comer... Partilhar...<o:p></o:p></span></span></div>
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<b><span style="font-family: inherit; font-size: large;">Mini pavlovas</span></b></h3>
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<span style="font-family: inherit; font-size: 12pt;">Umas mini pavlovas para terminar a ceia de Natal em
beleza.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSY1BbE3q7yGuOXCsk1BsqCJbrDvTOKVKU7HqX1rEgL9BTlNJelHoBciGs1wxzYaRZMZ6C4GUNai8nBOAgsEWknEiclNgaFQG9jWbvdYiPVWLTxr1vAAeWAgmnJO7skCIjCJpsXbmYJNuN/s1600/Pavlova+III.jpg" imageanchor="1" style="font-size: 12pt; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSY1BbE3q7yGuOXCsk1BsqCJbrDvTOKVKU7HqX1rEgL9BTlNJelHoBciGs1wxzYaRZMZ6C4GUNai8nBOAgsEWknEiclNgaFQG9jWbvdYiPVWLTxr1vAAeWAgmnJO7skCIjCJpsXbmYJNuN/s1600/Pavlova+III.jpg" height="578" width="640" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: 5
Tempo de preparação: 35 min
Tempo de cozedura: 120 min
Dificuldade: Fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Merengue<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">4 claras<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">175 g de açúcar branco<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 pitada de sal<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. chá de maisena<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">160 g de açúcar branco<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. chá de vinagre<o:p></o:p></span></div>
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<span style="font-family: inherit;"><u><span style="font-size: 12pt;">Creme</span></u><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit; font-size: 12pt;">200 ml de natas<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 c. de sopa de açúcar branco<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Calda<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">4 c. sopa de doce de frutos do bosque<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 c. sopa de água<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Decoração<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">Fruta a gosto (usei amoras, framboesas e romã)<o:p></o:p></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Merengue<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Aqueça o forno a 180º C. Higienize as amoras e
as framboesas, coloque-as numa taça e reserve. Desbagulhe a romã para uma taça
e reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2. Bata as claras à velocidade máxima durante 15
minutos, ou até estas se apresentarem espessas, com uma pitada de sal e vá
acrescentando, a pouco e pouco, 175 g de açúcar.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Misture muito bem, numa taça, 160 g de açúcar
com a maisena e reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4. Quando as claras se apresentarem espessas
adicione, a pouco e pouco, a mistura de açúcar e maisena. Bata por mais 3
minutos até incorporar bem, acrescente o vinagre e bata por mais 5 minutos.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">5. Coloque uma folha de papel vegetal sobre um
tabuleiro e marque 4 círculos com cerca de 10 cm de diâmetro. Deite à colherada
a mistura de claras no interior desse círculo, a 2 cm da orla exterior.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">6. Coloque as mini Pavlovas no forno, reduzindo a
temperatura para 100º C, e coza-a durante 120 minutos. Depois de cozida deixe
arrefecer no forno desligado, sem abrir a porta.<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Calda<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Leve um tacho ao lume com o doce e a água e
deixe levantar fervura. Apure por, aproximadamente 5 minutos, apague o lume e
deixe arrefecer.<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Creme<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Bata as natas com o açúcar até ficarem espessas
e reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Montagem:<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Disponha as natas batidas em cima do merengue,
regue com a calda e decore com as frutas.<o:p></o:p></span></div>
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<b><span style="font-family: inherit; font-size: large;">Arroz doce</span></b></h3>
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<span style="font-family: inherit; font-size: 12pt;">A receita de arroz doce da minha avó para uma festa
familiar.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: 5 Tempo de preparação: 10 min Tempo de cozedura: 60 min Dificuldade: Fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena (cerca de 150 g) de arroz carolino Bom
Sucesso<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena e meia (cerca de 225 ml) de água quente<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 pitada de sal<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena (cerca de 150 ml) de açúcar<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 cascas translúcidas de limão<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 pau de canela<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 litro de leite meio-gordo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Canela em pó para polvilhar<o:p></o:p></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Verta a água para um tacho, junte o arroz e uma
pitada de sal, e coza-o em lume brando. Deixe absorver completamente toda a
água.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2. Acrescente o açúcar, as cascas de limão, o pau
de canela, 500 ml de leite e mexa até o açúcar se dissolver.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Continue a mexer suavemente, até o preparado
começar a ferver e a engrossar ligeiramente. Acrescente mais 200 ml de leite e
continue a mexer, até o preparado começar a ferver e a engrossar. Repita esta
operação até juntar todo o leite ao preparado.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4. Retire o preparado do lume conforme o gosto, ou
seja, mais ou menos líquido. Se gostar do arroz doce cremoso retire-o do lume
bastante líquido, pois ao arrefecer absorve o líquido residual e mantém a
cremosidade.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">5. Retire a casca de limão e o pau de canela e
distribua o arroz por tacinhas individuais e polvilhe com canela. Sirva morno
ou frio.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<h3 style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit; font-size: large;">Profiteroles com
calda de frutos vermelhos</span></b></h3>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Uns deliciosos profiteroles com gelado de
tangerina.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: 4
Tempo de preparação: 15 min
Tempo de cozedura: 50 min
Dificuldade: Fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Massa<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">250 ml de água<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">175 g de farinha<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">75 g de margarina<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3 ovos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 casca de limão<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 pitada de sal<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Recheio<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">500 ml de sorvete de tangerina<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Calda<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">6 c. sopa de doce de frutos vermelhos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 c. sopa de água<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IBXTtQXwQq0G6GyjcbKPcv69U8jKR8qmGUQnT5IR5Vmj3X7Bq2NpVpkzi6WJ97agbZCPh_j8pAFdNdFR8sqPXP1Gb7Qpvf6_hPemc3IhnSDpj6xs3EazyjnuVlXAkVNEqp3eRNPrIlYB/s1600/Profiteroles+com+calda+frutos+vermelhos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3IBXTtQXwQq0G6GyjcbKPcv69U8jKR8qmGUQnT5IR5Vmj3X7Bq2NpVpkzi6WJ97agbZCPh_j8pAFdNdFR8sqPXP1Gb7Qpvf6_hPemc3IhnSDpj6xs3EazyjnuVlXAkVNEqp3eRNPrIlYB/s1600/Profiteroles+com+calda+frutos+vermelhos2.jpg" height="640" width="426" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Ligue o forno a 200º C. Verta para um tacho a
água, a margarina, o sal e a casca de limão e leve a lume brando até ferver.
Retire do lume e junte, de uma só vez, a farinha e mexa muito bem até ficar uma
massa homogénea e em forma de bola. Leve novamente ao lume para secar a massa.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">2. Retire do lume e coloque a massa na taça da
batedeira e vá acrescentando os ovos, um de cada vez, batendo muito bem, entre
cada adição, para incorporar o ovo.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Forre um tabuleiro com papel manteiga e com a
ajuda de duas colheres disponha a massa em pequenos montículos, distanciados
cerca de 4 cm uns dos outros. Leve ao forno cerca de 30 minutos. Entreabra a
porta do forno após 15 minutos de cozedura.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4. Depois de assados, retire os profiteroles do
forno e deixe-os arrefecer sobre uma rede.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">5. Entretanto, prepare a calda; leve ao lume o doce
de frutos vermelhos e a água e deixe apurar. Deixe arrefecer.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">6. Corte os profiteroles ao meio e recheie com uma
bola de sorvete de tangerina. Disponha-os num parto de servir, formando uma
espécie de monte, e deite o molho de frutos vermelhos sobre os profiteroles.
Decore com framboesas e amoras e polvilhe com açúcar em pó. Sirva de imediato.<o:p></o:p></span></div>
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<b><span style="font-family: inherit; font-size: large;">Trifle</span></b></h3>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Uma espécie de salada de fruta bem guarnecida.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8hI0tFFx7Berr_6jz4PubQ7aluOtThyphenhyphen8G1pvjLc35IupH7FNKhljcjEWNWPJFlpgKhcCv02KnvXyPz8x5PEgpbxrPls5oJcWAPOaeHHYpLRD2Nmp1gyYfjho1ejJAioRDT61YdMblW0w/s1600/Trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8hI0tFFx7Berr_6jz4PubQ7aluOtThyphenhyphen8G1pvjLc35IupH7FNKhljcjEWNWPJFlpgKhcCv02KnvXyPz8x5PEgpbxrPls5oJcWAPOaeHHYpLRD2Nmp1gyYfjho1ejJAioRDT61YdMblW0w/s1600/Trifle.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: 4
Tempo de preparação: 25 min
Tempo de cozedura: 10 min
Dificuldade: Muito fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">2 fatias de bolo (usei bolo de figo)<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 cálice de aguardente de figo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 pera<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">½ manga<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">½ dióspiro<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 kiwi<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">12 mirtilos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4 framboesas<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">200 ml de natas<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. sopa de açúcar<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Canela em pó para decorar<o:p></o:p></span></div>
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<u><span style="font-family: inherit; font-size: 12pt;">Creme de pasteleiro<o:p></o:p></span></u></div>
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<span style="font-family: inherit; font-size: 12pt;">150 g açúcar<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4 ovos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 c. sopa de farinha<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 c. sopa de margarina<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">500 ml de leite<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 pau de canela<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">1. Pele, lave e corte em bocados pequenos as frutas.
Reserve.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">2. Prepare o creme de pasteleiro: bata os ovos com
o açúcar, a farinha e a margarina até ficar uma massa homogénea, esbranquiçada
e fofa. Entretanto, leve ao lume brando o leite com o pau de canela e deixe
ferver. Depois de fervido dissolva a massa no leite, deite o preparado num
tacho e leve a lume brando, mexendo sempre até engrossar, fervendo suavemente.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Bata as natas com o açúcar. Reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4. Corte as fatias de bolo em quadrados pequenos e
distribua-os pelas taças. Sobreponha as frutas e depois o creme de pasteleiro.
Termine com as natas, polvilhe com canela e decore com um mirtilo e uma
framboesa por taça.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<h3 style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit; font-size: large;">Azevias de grão</span></b></h3>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">As tradicionais azevias de grão assadas no forno,
para um Natal mais light.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: 32 Tempo de preparação: 45 min Tempo de cozedura: 5 + 15 min Dificuldade: Fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">250 g de puré de grão<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">200 g de açúcar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">2 gemas de ovo<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">1 c. chá de canela<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">50 ml de aguardente<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Raspa de meio limão<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">320 g de massa para empanadillas La Cocinera<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 gema e algumas gotas de água<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Canela e açúcar em pó para polvilhar<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Ligue o forno a 180º C. Coza o grão na panela de
pressão, em bastante água, durante, aproximadamente, 25 minutos. Depois de cozidos,
escorra, passe por água fria, retire-lhes a pele e reduza-os a puré.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2. Coloque todos os ingredientes num tacho e leve
ao lume brando a cozer durante cinco minutos, mexendo sempre.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Recheie as placas de massa, dispondo o preparado
de grão numa das metades e sobrepondo a outra metade. Com um garfo pressione as
extremidades da placa para a colar e cerrar. Pincele com gema de ovo com
algumas gotas de água.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">4. Leve ao forno durante aproximadamente 15
minutos. Vigie a cozedura e tenha cuidado ao retirá-las do forno, porque a
massa é muito fina.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">5. Deixe arrefecer ligeiramente e, ainda mornas,
envolva com açúcar e canela.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<h3 style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit; font-size: large;">Bolo pudim de maçã</span></b></h3>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-size: 12pt;">É um bolo!... É um pudim!... É um <i>dois em um</i> muito fácil, rápido,
económico... E muito bom.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;"> </span></span></div>
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<span style="font-family: inherit; font-size: 12pt;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUb494JuX_dUgMrHgCzpK1NKmhY41mXCmMTY4qaPUvSbmQU3KF8syKDR_dpVec_a6WlTIJsJrKXKOQ0188BeUhOM6XsQ0d5Um8Nv_NlXdqJyuQD7qGYY6SJzxqmm6PJk9mIFzcwEtgSpl/s1600/Bolo+pudim+de+ma%C3%A7%C3%A3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBUb494JuX_dUgMrHgCzpK1NKmhY41mXCmMTY4qaPUvSbmQU3KF8syKDR_dpVec_a6WlTIJsJrKXKOQ0188BeUhOM6XsQ0d5Um8Nv_NlXdqJyuQD7qGYY6SJzxqmm6PJk9mIFzcwEtgSpl/s1600/Bolo+pudim+de+ma%C3%A7%C3%A3.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: 12 Tempo de preparação: 15 min Tempo de cozedura: 60 min Dificuldade: Muito fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">5 maçãs<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena de chá de leite<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena de chá de açúcar<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena de chá de farinha<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. sopa de fermento em pó<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4 ovos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Canela e açúcar em pó, e caramelo líquido q.b.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">1. Ligue o forno a 180º C. Unte uma forma com
margarina e forre com papel vegetal. Reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2. Lave, pele e corte em gomos as maçãs. Reserve
uma maçã para a cobertura.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Junte todos os ingredientes no copo do
liquidificador e triture tudo muito bem. Verta o preparado na forma, decore com
as lâminas de maçã e polvilhe com canela e açúcar. Leve ao forno cerca de 60
minutos.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4. Depois de cozido decore com o caramelo líquido.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<h3 style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit; font-size: large;">Bolo de figos secos
e aguardente</span></b></h3>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Um bolo com sabor a Algarve.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxp3LjX0prwkXaFQshCxwEw1RBbDw0jWJzpNXHmSEMdNidi9wNDV5xLMvSeNdZt8V6xY-E6oGlLIlWHQILlBuZIK0II5NoOK37tkcQXt4g6msW9KeLw9pbgDW3HZRSDrIjC_QsQHRch7pu/s1600/Bolo+de+figo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxp3LjX0prwkXaFQshCxwEw1RBbDw0jWJzpNXHmSEMdNidi9wNDV5xLMvSeNdZt8V6xY-E6oGlLIlWHQILlBuZIK0II5NoOK37tkcQXt4g6msW9KeLw9pbgDW3HZRSDrIjC_QsQHRch7pu/s1600/Bolo+de+figo.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: +10 Tempo de preparação: 30 min Tempo de cozedura: 60 min Dificuldade: Fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: 12pt;">250 g de figos secos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">100 g de manteiga<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">250 g de açúcar amarelo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">300 g de farinha<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3 ovos<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. chá de fermento em pó<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. chá de canela em pó<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 c. chá de gengibre em pá<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">100 ml de leite<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">100 ml de aguardente de figo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Manteiga, farinha, açúcar e canela em pó q.b.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">1. Ligue o forno a 180º C, unte uma forma com
manteiga e polvilhe-a com farinha. Triture os figos e reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2. Bata a manteiga com o açúcar, até obter um creme
esbranquiçado.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Adicione os ovos, um a um, batendo sempre. Junte
a farinha com o fermento, a canela e o gengibre em pó e bata muito bem. Verta o
leite e a cachaça e bata até obter um preparado homogéneo. Em seguida adicione os
figos triturados e mexa bem, para os envolver na massa.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">4. Verta o preparado na forma e leve a meio do
forno durante cerca de 60 minutos.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">5. Desenforme e sirva polvilhado com açúcar e
canela em pó.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<h3 style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit; font-size: large;">Tarte de laranja com
calda</span></b></h3>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">Uma tarte diferente mas igualmente
deliciosa.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses: +10
Tempo de preparação: min Tempo de cozedura: 30 min Dificuldade: Fácil</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: inherit; font-size: 12pt;">Ingredientes:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">150 gramas de manteiga<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">5 laranjas<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 ovo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3 chávenas de chá de açúcar amarelo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">2 chávenas
de chá de farinha de trigo<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena de chá de leite<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">1 chávena de chá de aguardente velha<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">1 c. sopa de fermento em pó<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span style="font-family: inherit; font-size: 12pt;">Modo de preparação:<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">1. Ligue o forno a 180º C. Unte com manteiga e
polvilhe com farinha uma forma de bolo redonda.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">2. Bata no liquidificador 50 gramas de manteiga, o
leite e duas laranjas cortadas em pequenos pedaços (sem caroços nem a parte
branca).<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">3. Bata na batedeira, o restante açúcar e manteiga
até obter um creme. Adicione o ovo, a farinha e o fermento e bata bem, até
incorporar. Com uma colher de pau, acrescente aos poucos o preparado de laranja
e leite. Verta na forma e leve ao forno por 20 minutos.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: 12pt;">4. Entretanto, leve o sumo de três laranjas, a
aguardente e duas chávenas de chá de açúcar ao lume brando até dissolver o
açúcar e obter uma calda leve, mexendo sempre. Pode adicionar pequenos pedaços
de laranja sem pele. Reserve.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">5. Ao servir, despeje a calda quente sobre o bolo
ou, se preferir sobre cada fatia.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: 12pt;">Beijinhos e um Natal EX-CE-CIO-NAL!<o:p></o:p></span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com18970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-13258670858520048322014-12-18T19:15:00.000+00:002014-12-20T18:51:57.578+00:00Especial de Natal - Pratos de carne<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: inherit;">Vem em cada ano e virá para sempre. E com o Natal vêm as
recordações e os costumes. Essas recordações quotidianas humildes às quais nós mães nos agarramos. Como a Virgem Maria, no mais secreto de seu coração.</span></i></div>
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<span style="font-family: inherit;"> <span style="font-size: x-small;">Marjorie
Holmes</span></span></div>
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E como os costumes se constroem a cada comemoração familiar, neste <b>Especial de Natal</b>, dedicado aos pratos de carne, vamos encontrar vários tipos de carnes, mas a carne de peru predomina.</span><br />
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<span style="font-family: inherit; font-size: large;">Peru estufado com feijão verde e batata doce</span></h3>
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<span style="font-family: inherit;"><br />Simples, rápido e tão saboroso.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhaCQOCLRssVR63KA6duDIsm3QOANvm5UEnFNUqpO82IgTim91eJs3kKoVPkNHJm42TJxh7P_TgNUMNdfY60AQDPqCrcuLqOfDLARl85olnBUN_7o4Z3GvnXo-x2gOzNKC6SMDVRheKKm/s1600/Peru+estufado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhaCQOCLRssVR63KA6duDIsm3QOANvm5UEnFNUqpO82IgTim91eJs3kKoVPkNHJm42TJxh7P_TgNUMNdfY60AQDPqCrcuLqOfDLARl85olnBUN_7o4Z3GvnXo-x2gOzNKC6SMDVRheKKm/s1600/Peru+estufado.jpg" height="640" width="476" /></span></a></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">Doses:4 Tempo de preparação: 25 min Tempo de co</span><span style="font-size: x-small;">z</span><span style="font-size: x-small;">edura: 72 min Dificuldade: Fácil</span></span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<span style="font-family: inherit;">700 g de peru para estufar</span></div>
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<span style="font-family: inherit;">100 g de bacon às tira</span></div>
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<span style="font-family: inherit;">1 curgete</span></div>
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<span style="font-family: inherit;">4 cenouras raladas</span></div>
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<span style="font-family: inherit;">500 g de feijão verde</span></div>
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<span style="font-family: inherit;">2 batatas doces</span></div>
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<span style="font-family: inherit;">1 cebola</span></div>
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<span style="font-family: inherit;">4 dentes de alho</span><br />
<span style="font-family: inherit;">1 folha de louro</span><br />
<span style="font-family: inherit;">150 ml de vinho branco</span><br />
<span style="font-family: inherit;">1 ramo de salsa</span></div>
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<span style="font-family: inherit;">Água, azeite, sal, alho em pó e preparado de sal oriental (com especiarias diversas) q.b.</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;">1. Tempere a carne com sal, preparado de sal oriental e alho em pó.</span></div>
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<span style="font-family: inherit;">2. Pele, lave e pique a cebola finamente. Pele, lave e pique os dentes de alho. Lave e pique finamente a curgete. Pele, lave e rale as cenouras. Lave, arranje (retire-lhes os fios mais rijos) e corte em pequenos pedaços o feijão verde. Reserve.</span></div>
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<span style="font-family: inherit;">3. Refogue a cebola e o alho em azeite e acrescente a folha de louro. Quando a cebola começar a ficar translúcida junte a carne e deixe cozer. Acrescente a curgete e deixe cozer por mais 20 minutos. </span></div>
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<span style="font-family: inherit;">4. Entretanto, leve as batatas ao lume num tacho com água e deixe cozer.</span><br />
<span style="font-family: inherit;">5. Junte o feijão ao preparado e acrescente um pouco de água e o vinho branco. Rectifique os temperos e deixe cozer.</span><br />
<span style="font-family: inherit;">6. Acrescente a cenoura ralada e deixe cozer totalmente.</span></div>
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<span style="font-family: inherit;">7. Pele as batatas e corte-as às rodelas. Disponha duas rodelas em cada prato e disponha o preparado de peru por cima. Decore com salsa picada e sirva de imediato.</span></div>
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<span style="font-family: inherit; font-size: large;">Perna de peru no forno</span></h3>
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<span style="font-family: inherit;">O famoso peru no forno substituido por uma não menos deliciosa e suculenta perna de peru.</span></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo preparação: 20 min Tempo de cozedura: 90 min Dificuldade: Fácil</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b><br />
<span style="font-family: inherit;">1 perna de peru (cerca de 1250 g)</span><br />
<span style="font-family: inherit;">500 g de batatas para assar</span></div>
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<span style="font-family: inherit;">250 g de cebolinhas para assar </span></div>
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<span style="font-family: inherit;">2 cenouras médias</span></div>
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<span style="font-family: inherit;">250 ml de vinho branco</span></div>
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<span style="font-family: inherit;">Sumo de 1 laranja</span></div>
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<span style="font-family: inherit;">6 dentes de alho</span></div>
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<span style="font-family: inherit;">2 folhas de louro</span></div>
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<span style="font-family: inherit;">1 ramo de alecrim</span></div>
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<span style="font-family: inherit;">Sal, pimenta preta, pimentão doce, e alho em pó q.b.</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;">1. Ligue o forno a 215º C. Coloque a perna de peru num tabuleiro
de ir ao forno. Reserve.</span></div>
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<span style="font-family: inherit;">2. Pele, lave e corte a cenoura às rodelas. Pele, lave e corte as
cebolinhas ao meio. Esmague e pele os dentes de alho. </span></div>
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<span style="font-family: inherit;">3. Numa taça misture sal, pimenta, pimentão doce e alho em pó a gosto.
Junte as folhas de louro, o vinho e o sumo de laranja e misture muito bem.
Tempere a perna de peru, deixando-a a repousar durante uma hora. </span></div>
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<span style="font-family: inherit;">4. Lave e faça um pequeno corte nas batatas. Adicione as batatas à
perna de peru e leve ao forno durante cerca de uma hora e meia, virando a carne
e regando-a, de vez em quando, com o molho. </span></div>
<span style="font-family: inherit;">5. Sirva acompanhado por uma salada a gosto.</span></div>
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Perna de Cabrito no forno com bolotas</span></h3>
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<span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">Diferente mas igualmente deliciosa esta perna de cabrito com bolotas.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQOGSUBia9qm1PoH0u8-K6UJQisNOwy9ybGFakI7q44M2aEmTV4KSkrKkZx5yEn0MtuiAOJFMRJgbXe2wqmV5m0v5hnaCmNnMSbM4C9sFd3ZXBEsALQdyuXIJwU4agxBcDzdx06lYO_bk/s1600/Perna+de+cabrito+com+bolotas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQOGSUBia9qm1PoH0u8-K6UJQisNOwy9ybGFakI7q44M2aEmTV4KSkrKkZx5yEn0MtuiAOJFMRJgbXe2wqmV5m0v5hnaCmNnMSbM4C9sFd3ZXBEsALQdyuXIJwU4agxBcDzdx06lYO_bk/s1600/Perna+de+cabrito+com+bolotas.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 25 min
Tempo de cozedura: 90 min Dificuldade: Média</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<span style="font-family: inherit;">1 perna de cabrito (cerca de 1500 g)</span></div>
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<span style="font-family: inherit;">500 g de bolotas</span></div>
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<span style="font-family: inherit;">250 g de cebolinhas</span></div>
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<span style="font-family: inherit;">250 g de cogumelos de Paris</span></div>
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<span style="font-family: inherit;">250 g de feijão verde</span></div>
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<span style="font-family: inherit;">4 cenouras</span></div>
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<span style="font-family: inherit;">6 dentes de alho</span></div>
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<span style="font-family: inherit;">1 c. café de pimenta da Caiena</span></div>
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<span style="font-family: inherit;">1 c. chá de 5 pimentas em grão</span></div>
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<span style="font-family: inherit;">1 c. chá de mostarda em grão</span></div>
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<span style="font-family: inherit;">200 ml de vinho tinto</span></div>
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<span style="font-family: inherit;">Sal e azeite q.b.</span></div>
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<span style="font-family: inherit;"><o:p> </o:p> </span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;">1. Misture numa taça, quatro dentes de alho esmagados, a pimenta da
Caiena, as pimentas e a mostarda em grão, sal e azeite a gosto. Reserve.</span></div>
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<span style="font-family: inherit;">2. Arranje a perna de cabrito, coloque-a numa taça e unte-a com o
preparado anterior e junte as cebolinhas lavadas. Regue com o vinho, tape com
uma película aderente e coloque no frigorífico durante 24 horas.</span></div>
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<span style="font-family: inherit;">3. Ligue o forno a 215º C.</span></div>
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<span style="font-family: inherit;">4. Retire a perna de cabrito do frigorífico e coloque-a numa travessa
de ir ao forno (de barro ou pirex), junte as cebolinhas e regue com o molho.
Leve a assar por, aproximadamente, 90 minutos.</span></div>
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<span style="font-family: inherit;">5. Entretanto, prepare os vegetais e as bolotas; pele, lave e corte em
rodelas as cenouras; arranje, lave e corte em losangos o feijão verde; lave e
dê um pequeno corte nas bolotas; limpe e corte em fatias finas os cogumelos.</span></div>
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<span style="font-family: inherit;">6. Salteie os cogumelos num fio de azeite, com dois dentes de alho
laminados e sem pele. Coza os legumes ao vapor. Coza as bolotas em água
temperada com sal.</span></div>
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<span style="font-family: inherit;">7. A meio da cozedura da carne, junte os cogumelos e as bolotas cozidas
e peladas. Vá regando o assado com o molho até adquirir uma cor dourada.</span></div>
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<span style="font-family: inherit; font-size: large;">Arroz de coelho bravo</span></h3>
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<span style="font-family: inherit;">Uma receita da minha infância que conforta e revigora.</span></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 30 min Tempo de cozedura: 60 min Dificuldade: Média</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b><br />
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<span style="font-family: inherit;">1 coelho bravo</span></div>
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<span style="font-family: inherit;">1/2 chouriço de carne (pequeno)</span></div>
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<span style="font-family: inherit;">2 tomates médios maduros</span></div>
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<span style="font-family: inherit;">1 cebola média</span></div>
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<span style="font-family: inherit;">3 dentes de alho grandes</span></div>
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<span style="font-family: inherit;">1 folha de louro</span></div>
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<span style="font-family: inherit;">1 ramo de salsa</span></div>
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<span style="font-family: inherit;">1 ramo de coentros</span></div>
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<span style="font-family: inherit;">6 copos de água</span></div>
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<span style="font-family: inherit;">1 1/2 copos de arroz carolino</span></div>
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<span style="font-family: inherit;">1 copo de vinho maduro tinto </span></div>
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<span style="font-family: inherit;">Azeite, cominhos, piripiri e sal q.b.</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;">1. Arranje o coelho: esfole, estripe, lave e parta em pedaços o coelho.
Reserve.</span></div>
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<span style="font-family: inherit;">2. Corte o chouriço em rodelas. Reserve.</span></div>
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<span style="font-family: inherit;">3. Pele, lave e pique a cebola e os dentes de alho. Pele, retire as
sementes, lave e pique o tomate. Lave a folha de louro. Lave e pique finamente
os ramos de salsa e de coentros. Reserve.</span></div>
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<span style="font-family: inherit;">4. Cubra o fundo de um tacho de azeite e refogue a cebola e os dentes
de alho, até a cebola ficar translúcida. Junte a folha de louro, o coelho cortado aos bocados, e as
rodelas de chouriço de carne e deixe refogar até ganhar cor. Tempere com sal, cominhos e piripiri e junte o tomate, a salsa e os coentros. Deixe estufar lentamente e vá
acrescentando, aos poucos, o vinho.</span></div>
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<span style="font-family: inherit;">5. Quando o coelho estiver bem estufado, junte a água quente e deixe
ferver. Retifique os temperos e junte o arroz. Se necessário acrescente mais
água quente até o arroz ficar malandro.</span></div>
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<span style="font-family: inherit;">6. Depois de cozido, sirva de imediato.</span></div>
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<span style="font-family: inherit;">Beijinhos e até breve!</span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com18970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-79266824656990182922014-12-15T10:00:00.000+00:002014-12-16T21:37:28.912+00:00Especial de Natal - Pratos de peixe<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: inherit;">Que é o Natal? É a ternura do passado, o valor do presente e a esperança do futuro. É o desejo mais sincero de que cada xícara se encha com bênçãos ricas e eternas, e de que cada caminho nos leve à paz.</span></i><br />
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<i class="aut" style="background-color: white; clear: both; color: #222222; display: block; line-height: 1.6em; margin: 0px 0px 0px 45px; max-width: 512px; padding: 10px 0px 0px; text-align: right;"><span style="font-family: inherit; font-size: x-small;">Agnes M. Pharo</span></i></div>
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Para quem não aprecia o tradicional bacalhau, um <b>Especial de Natal</b> com outros peixes e cefalópodes.<span style="font-size: small;"><span style="font-weight: bold;"><br /></span></span></span><br />
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<span style="font-family: inherit; font-size: large;">Mil folhas de salmão</span></h3>
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<span style="font-family: inherit; font-size: small;">Uma forma diferente e muito <i>gourmet</i> de embelezar a sua mesa de Natal, com duas apresentações à escolha.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpRsDhUurd1K1XhiYBgt3uq1FJRH-eaX8gUDkEUnAiUkKzcAhBO_Huuyev-VwDcPRVvL6x3t1vbkRPgLQg9ZOUtSQcGpDajY9UqMNtnE4kjeCrShD-I9EifirnQSbdITbNH8ArAWYRZK2/s1600/Mil+folhas+salm%C3%A3o1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpRsDhUurd1K1XhiYBgt3uq1FJRH-eaX8gUDkEUnAiUkKzcAhBO_Huuyev-VwDcPRVvL6x3t1vbkRPgLQg9ZOUtSQcGpDajY9UqMNtnE4kjeCrShD-I9EifirnQSbdITbNH8ArAWYRZK2/s1600/Mil+folhas+salm%C3%A3o1.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="color: #222222; font-size: x-small;">Doses: 4 Tempo de preparação: 25 min Tempo de </span><span style="color: #222222; font-size: x-small;">cozedura</span><span style="color: #222222; font-size: x-small;">: 60 min Dificuldade: Fácil</span></span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<span style="font-family: inherit;">2 postas de salmão grelhadas</span></div>
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<span style="font-family: inherit;">1 embalagem de massa folhada fresca de formato retangular</span></div>
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<span style="font-family: inherit;">100 g de presunto</span></div>
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<span style="font-family: inherit;">3 tomates maduros</span></div>
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<span style="font-family: inherit;">1/2 curgete</span></div>
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<span style="font-family: inherit;">1 cebola</span></div>
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<span style="font-family: inherit;">4 dentes de alho</span></div>
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<span style="font-family: inherit;">2 dl de vinho branco</span></div>
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<span style="font-family: inherit;">1 ramo de manjericão</span></div>
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<span style="font-family: inherit;">1 folha de louro</span></div>
<span style="font-family: inherit;"><span style="color: #222222;">Azeite</span><span style="color: #222222; font-weight: normal;">, sal, orégãos secos e pimenta preta q.b.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBJIybRMUzSCLw7THDGcy2aPO5VSGez7QNdPI5Y1yD1EWmMIV42W3dfyBwAccnFWMtEy57vd8CCX9NPXgDrjQ69XS84QIgCKL6abeHp8ilcqn7BweHPK4z4awpYT75QKnHY0Rl5MJyOcH/s1600/Mil+folhas+salm%C3%A3o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBJIybRMUzSCLw7THDGcy2aPO5VSGez7QNdPI5Y1yD1EWmMIV42W3dfyBwAccnFWMtEy57vd8CCX9NPXgDrjQ69XS84QIgCKL6abeHp8ilcqn7BweHPK4z4awpYT75QKnHY0Rl5MJyOcH/s1600/Mil+folhas+salm%C3%A3o.jpg" height="428" width="640" /></span></a></div>
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<span style="color: #222222;"><b>Modo de preparação:</b></span></span><br />
<span style="color: #222222; font-family: inherit; font-weight: normal;">1. Tempere o salmão com sal e grelhe. Deixe arrefecer e limpe-o de peles e espinhas. Reserve.</span><br />
<span style="font-family: inherit;"><span style="color: #222222;">2. Retire a embalagem de massa folhada do frigorífico 10 minutos antes de a </span><span style="color: #222222;">utilizar</span><span style="color: #222222;">. Desenrole com cuidado e corte-a em retângulos. Tempere com sal, pimenta preta moída na hora e orégãos secos. Pincele com uma gema de ovo, misturada com umas gotas de água para homogeneizar, e leve ao </span><span style="color: #222222;">forno </span><span style="color: #222222;">a 200º C até ficarem douradas. Reserve.</span></span><br />
<span style="color: #222222; font-family: inherit; font-weight: normal;">3. Entretanto, pele, lave e pique os dentes de alho. Lave e corte às rodelas as curgetes. Pele, lave e pique finamente a cebola. Escalde, pele, retire as sementes e pique finamente os tomates. Lave e pique grosseiramente o manjericão. Reserve.</span><br />
<span style="font-family: inherit;"><span style="color: #222222;">4. Refogue as curgetes e os alhos em </span><span style="color: #222222;">azeite</span><span style="color: #222222;"> e junte o presunto às tiras finas. Junte o salmão e o manjericão e envolva bem. Retifique os temperos.</span></span><br />
<span style="color: #222222; font-family: inherit;">5. Refogue a cebola picada em azeite, acrescente a folha de louro e o tomate picado. Regue com o vinho branco, tempere com sal e pimenta e deixe apurar. Retifique os temperos.</span><br />
<span style="color: #222222; font-family: inherit; font-weight: normal;">6. Deixe o molho de tomate apurar (cerca de 5 minutos), e em seguida monte os mil folhas: faça camadas alternadas do preparado de salmão, do molho de tomate e das folhas de massa. Sirva de imediato.</span><br />
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<span style="font-family: inherit; font-size: large;"><br />Lulas cheias</span></h3>
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<span style="font-family: inherit;"><span style="font-size: small;">Deliciosas lulas cheias com arro</span><span style="color: #222222; font-size: small;">z</span><span style="font-size: small;"> de coentros, para diversificar a sua ceia.</span></span></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="font-weight: normal;">Doses: 4 Tempo de preparação: 30 min Tempo de </span><span style="font-weight: normal;">cozedura</span><span style="font-weight: normal;">: 60 min Dificuldade: Média</span></span></div>
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<span style="font-family: inherit; font-size: small;">Ingredientes:</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">1 kg de lulas médias</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">120 g de presunto</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">120 g de chouriço de carne</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">2 cebolas médias</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">4 dentes de alho</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">1 folha de louro</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">1 ramo de salsa</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">500 g de tomate maduro</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">1/2 pimento vermelho</span><br />
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">Água, </span><span style="font-size: small; font-weight: normal;">azeite</span><span style="font-size: small; font-weight: normal;">, sal e pimenta q.b.</span></span><br />
<u><span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">Arro</span><span style="font-size: small; font-weight: normal;">z</span><span style="font-size: small; font-weight: normal;"> de coentros</span></span></u><br />
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">1 chávena de chá de arro</span><span style="font-size: small; font-weight: normal;">z</span><span style="font-size: small; font-weight: normal;"> agulha</span></span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">1 dente de alho</span><br />
<span style="font-family: inherit; font-size: small; font-weight: normal;">1 ramo de coentros</span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;">2 1/2 chávena de chá de água</span></span><br />
<span style="font-family: inherit; font-size: small;"><span style="font-weight: normal;">A</span><span style="font-weight: normal;">zeite e</span><span style="font-weight: normal;"> sal q.b.</span></span><br />
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<span style="font-size: small;">Modo de preparação:</span></span><br />
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<span style="font-family: inherit; font-size: small;">1. Arranje as lulas com cuidado para deixar os sacos inteiros. Lave-as e pique os tentáculos. Reserve.</span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">2. Pique o presunto e o chouriço de carne. Pele, lave e pique as cebolas e os dentes de alho. Lave e pique a salsa e os coentros. Pele, lave, retire as sementes e pique finamente o tomate. Lave, retire as sementes e pique o pimento vermelho. Reserve.</span><span style="font-size: small;">3. Leve a alourar metade da cebola e dois dentes de alho com uma folha de louro e 1/2 da salsa.</span><span style="font-size: small;"> </span><span style="font-size: small;">Junte os tentáculos das lulas, o presunto e o chouriço e deixe co</span><span style="color: #222222; font-size: small;">zer mais 15 minutos. </span><span style="font-size: small;">Junte 1/3 do tomate e o pimento e deixe co</span><span style="color: #222222; font-size: small;">z</span><span style="font-size: small;">er até apurar bem.</span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;">4. </span></span><span style="font-size: small; font-weight: normal;">Após a cozedura</span><span style="font-size: small; font-weight: normal;"> do preparado de tentáculos de lula, presunto e chouriço encha os sacos das lulas com este preparado e feche-os com palitos de madeira.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">5. </span><span style="font-size: small;"><span style="font-weight: normal;">Entretanto, refogue </span></span><span style="font-size: small;"><span style="font-weight: normal;">em </span></span><span style="font-size: small; font-weight: normal;">azeite </span><span style="font-size: small;"><span style="font-weight: normal;">a restante cebola e dois dentes de alho, com o tomate uma folha de louro e a restante salsa</span></span><span style="font-size: small;"><span style="font-weight: normal;">. Tempere com sal e pimenta e deixe apurar. Triture com a varinha mágica, se ficar muito grosso acrescente água, e introduza as lulas cheias neste preparado. Tape o tacho e deixe co</span></span><span style="font-size: small; font-weight: normal;">z</span><span style="font-size: small; font-weight: normal;">er as lulas em lume muito brando.</span></span><br />
<u><span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">Arro</span><span style="font-size: small; font-weight: normal;">z</span><span style="font-size: small; font-weight: normal;"> de coentros</span></span></u><br />
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;">1. N</span><span style="font-size: small;"><span style="font-weight: normal;">um tacho, deite um fio de azeite, um dente de alho picado, os coentros picados e o arro</span></span><span style="font-size: small; font-weight: normal;">z e deixe fritar. Acrescente duas chávenas e meia de água, tempere com sal e deixe co</span><span style="font-size: small; font-weight: normal;">z</span><span style="font-size: small; font-weight: normal;">er o arro</span><span style="font-size: small; font-weight: normal;">z</span><span style="font-size: small; font-weight: normal;">.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;"><br /></span>
<span style="font-size: small; font-weight: normal;"><br /></span>
<b style="line-height: 19.6000003814697px;"><span style="font-size: small;">Montagem:</span></b></span><br />
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal; line-height: 19.6000003814697px;">1. Para a montagem use uma forma quadrada e introduza o arro</span><span style="font-size: small; font-weight: normal; line-height: 19.6000003814697px;">z</span><span style="font-size: small;"><span style="font-weight: normal; line-height: 19.6000003814697px;">, pressione bem e retire cuidadosamente a forma. </span></span><span style="font-size: small;"><span style="font-weight: normal; line-height: 19.6000003814697px;">Coloque uma lula cheia em cima e preencha o prato com o molho de da </span></span><span style="font-size: small;"><span style="font-weight: normal; line-height: 19.6000003814697px;">cozedura</span></span><span style="font-size: small;"><span style="font-weight: normal; line-height: 19.6000003814697px;"> das lulas.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal; line-height: 19.6000003814697px;">2. Sirva de imediato.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: small; font-weight: normal;"><br /></span>
<span style="font-size: large; font-weight: normal;"><br /></span></span></div>
<span style="font-family: inherit; font-size: large;">Cataplana de peixe </span></h3>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-size: small;">Uma receita bem Algarvia para o seu Natal.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
</span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
</span><br />
<div style="text-align: center;">
<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 25 min Tempo de cozedura: 30 min Dificuldade: Média</span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit; font-weight: normal;"><br /></span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-size: small;"><b>Ingredientes:</b></span></span><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">4 lombos de tamboril</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">20 amêijoas</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">20 camarões</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">20 mexilhões</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">3 tomates maduros</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">250 g de batatas</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1 pimento vermelho</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2 cebolas</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">4 dentes de alho</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1 ramo de coentros</span><br />
<span style="font-family: inherit;">1 ramo de salsa</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1 folha de louro</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2 cravinhos</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">Azeite, sal, orégãos secos e pimenta q.b.</span></div>
<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-size: small;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-size: small;"><b>Modo de preparação:</b></span></span><br />
<div style="text-align: left;">
<span style="font-family: inherit;">1. Ponha as amêijoas de molho em água e sal. Mude a água
várias vezes até as amêijoas largarem toda a areia. Escove, raspe muito bem as
barbas dos mexilhões e lave-os. Lave os lombos de tamboril. Reserve.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2. Descasque, lave e corte as cebolas em rodelas finas. Pele, lave e retire as sementes aos tomates e corte-os em rodelas. Lave, limpe e corte em tiras o pimento. Lave, pele e corte em rodelas, não muito finas, as batatas. Lave e pique a salsa e os coentros. Reserve.</span><br />
<span style="font-family: inherit;">3. Deite metade das rodelas de cebola no fundo da
cataplana, depois o tomate, o pimento, as batatas. Regue com um fio de azeite e disponha o tamboril por cima do preparado e cubra-o com as restantes rodelas de cebola, tiras de pimento, cravinho, salsa, orégão e coentros. Tempere com sal e pimenta e termine com os mariscos bem lavados.</span><br />
<span style="font-family: inherit;">4. Feche a cataplana e leve-a a lume brando cerca de 30 minutos. Sirva de imediato.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><br />
</span><br />
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<span style="font-family: inherit;"><br /></span></div>
</div>
<h3>
<span style="font-family: inherit; font-size: large;">Polvo assado com vinho tinto</span></h3>
<div>
<div style="color: #222222; font-weight: normal;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span>
<span style="font-size: small;">E não poderia falta o polvo na mesa de Natal.</span></span></div>
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<div style="color: #222222; font-weight: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3Ab7apcRTINNom1sJKpV1y5XECpbCpAvMXky7ZyW1kfjCuLtO39V-FMN4A4g_5jUNdk_ld4Tctv12FNuiPUMRikEbb9sePwzGbpZ-cxMk5yB_uQ7pUCPea53quKG__gNIeh2ACkFnmWK/s1600/Polvo+forno+com+vinho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3Ab7apcRTINNom1sJKpV1y5XECpbCpAvMXky7ZyW1kfjCuLtO39V-FMN4A4g_5jUNdk_ld4Tctv12FNuiPUMRikEbb9sePwzGbpZ-cxMk5yB_uQ7pUCPea53quKG__gNIeh2ACkFnmWK/s1600/Polvo+forno+com+vinho.jpg" height="428" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #222222; font-size: x-small;">Doses: 4 Tempo de preparação: 25 min Tempo de </span><span style="color: #222222; font-size: x-small;">cozedura</span><span style="color: #222222; font-size: x-small;">: 30 </span><span style="color: #222222; font-size: x-small; font-weight: normal;">+ 60 min Dificuldade: Média</span></span></div>
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<div style="color: #222222; font-weight: normal; text-align: center;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit; font-size: small;"><b>Ingredientes:</b></span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">1 polvo com cerca de 1,5 kg</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">4 dentes de alho</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">1 cabeça de alhos</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">1 ramo de salsa</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">200 ml de vinho tinto</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit;">Sal, pimenta preta, azeite q,b.</span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<u><span style="font-family: inherit;">Batatas a murro</span></u></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">500 g de batatas para assar</span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">Água, sal, azeite e orégãos q.b.</span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="color: #222222; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1. Limpe e lave muito bem o polvo. Leve a cozer na panela de pressão, coberto de água, com um cebola com casca. Depois de cozido, retire o polvo e ponha-o a escorrer.</span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2. Ligue o forno a 200º C. Pele, lave e pique os dentes de alho. Lave a cabeça de alhos. Lave e pique o ramo de salsa. Reserve.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;"><span style="color: #222222;">3. Coloque o polvo numa assadeira, tempere com sal e pimenta, junte os alhos picados e a cabeça de alhos e regue com um fio de </span><span style="color: #222222;">azeite</span><span style="color: #222222;"> e o vinho tinto. Leve a assar durante uma hora, e regue amiúde com o molho que se for formando.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #222222; font-family: inherit;">4. Quando o polvo estiver assado, coloque-o numa travessa e polvilhe com a salsa picada. Sirva acompanhado por batatas a murro.</span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<u><span style="font-family: inherit;">Batatas a murro</span></u></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1. Pré-aqueça o forno a 180º C. Lave bem as batatas com a casca, sob água corrente, e coloque-as numa panela grande, com cerca de dois litros de água. Leve
ao lume médio e deixe cozinhar cerca de 35 minutos.</span></div>
<div class="MsoNormal" style="color: #222222; font-weight: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2. Coloque as batatas escorridas num pano de prato limpo. Quando arrefecer, dê
um murro em cada batata, que deve ficar ligeiramente achatada e aberta.</span></div>
<span style="font-family: inherit;">3. Espalhe sal grosso no fundo de uma travessa
refractária e disponha as batatas. Salpique com sal grosso, regue com o azeite e polvilhe com os orégãos. Cubra com papel-alumínio e leve ao forno pré-aquecido por cerca de 15
minutos. Sirva quente com o polvo assado e uma salada de alface.</span><br />
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<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit;">
<span style="font-size: small;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDKOYDsoDN9OPs44JWVYO_YNQcZ6B_emeUGB22RQdGagK7Q5BicqH55l7h6clcouOrqPyacXn6aBTqTpOs2osrPcFzZicGsG82SUm0Er9p-xlmhEYF7lhUObnLREA287eNaNKNFcEAXj4/s1600/FELIZ-NATAL.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDKOYDsoDN9OPs44JWVYO_YNQcZ6B_emeUGB22RQdGagK7Q5BicqH55l7h6clcouOrqPyacXn6aBTqTpOs2osrPcFzZicGsG82SUm0Er9p-xlmhEYF7lhUObnLREA287eNaNKNFcEAXj4/s1600/FELIZ-NATAL.gif" height="266" width="320" /></span></a></div>
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<span style="font-family: inherit;">Beijinhos e até breve!</span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com18970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-55723306015183875352014-12-13T10:00:00.000+00:002014-12-13T17:31:01.256+00:00Especial de Natal - Bacalhau<div dir="ltr" style="text-align: left;" trbidi="on">
<i style="text-align: justify;"><span style="font-family: inherit;"><br /></span></i>
<i style="text-align: justify;"><span style="font-family: inherit;">Não existe o Natal ideal, só o Natal que você decida criar como reflexo de seus valores, desejos, ente queridos e tradições.</span></i><br />
<div style="color: #222222;">
<i class="aut" style="background-color: white; clear: both; display: block; line-height: 1.6em; margin: 0px 0px 0px 45px; max-width: 512px; padding: 10px 0px 0px; text-align: right;"><span style="font-family: inherit; font-size: x-small;">Bill McKibben</span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Como também não existe Natal sem o tradicional prato de bacalhau, aqui fica o terceiro <b>Especial de Natal</b>, dedicado a este peixe "tão português".</span></div>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><br /></span>
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<div style="color: #222222; font-size: small; font-weight: bold;">
<span style="font-family: inherit;"><br /></span></div>
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<div>
<h3 style="text-align: left;">
<span style="font-family: inherit; font-size: large;">Bacalhau de Natal</span></h3>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Uma receita familiar para um Natal em família.</span></div>
<div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><br /></span>
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<div style="text-align: center;">
<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 20 min Tempo de coedura: 45 min Dificuldade: Fácil</span></div>
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<div>
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div>
<div style="color: #222222;">
<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
<div style="color: #222222;">
<span style="font-family: inherit;">4 postas de bacalhau demolhado</span></div>
</div>
<div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">300 g de batatas para cozer</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">300 g de batatas doces</span><br />
<span style="font-family: inherit;">4 cenouras</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">4 ovos</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">2 couves portuguesas médias</span><br />
<span style="font-family: inherit;">1 cebola pequena</span><br />
<span style="font-family: inherit;">2 dentes de alho</span><br />
<span style="font-family: inherit;">1 ramo de salsa</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Água, azeite, vinagre e sal q.b.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
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<o:p><b style="color: #222222;"><span style="font-family: inherit;">Modo de preparação:</span></b></o:p></div>
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<span style="font-family: inherit;">1. Coloque um tacho com água e sal ao lume e deixe levantar fervura.
Junte o bacalhau e deixe cozer em lume brando durante cerca de 10 minutos. Retire o bacalhau para uma travessa e reserve a água.</span></div>
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<span style="font-family: inherit;">2. Entretanto, descasque, lave e parta as batatas, as batatas doces e
as cenouras e prepare as couves. Pele, lave e pique finamente a cebola e os dentes de alho e lave e pique finamente o ramo de salsa. Reserve.</span><br />
<span style="font-family: inherit;">3. Coloque o tacho com a água da cozedura do bacalhau ao lume e coza os legumes; comece pelas cenouras e, cerca de sete minutos depois junte as batatas, seguidas das batatas doces e das couves. Deixe cozer. </span><br />
<span style="font-family: inherit;">4. Num tacho à parte coza os ovos, em água temperada com sal por, aproximadamente, 5 minutos. Depois de cozidos, passe por água fria e deixe arrefecer. Descasque e pique finamente. Reserve.</span></div>
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<span style="font-family: inherit;">5. Junte, numa taça, a cebola, os dentes de alho e a salsa picados e junte azeite e vinagre suficientes para temperar todos os pratos.</span><br />
<span style="font-family: inherit;">6. Distribua o bacalhau, os legumes e os ovos pelos pratos individuais, tempere com o molho e sirva.</span><br />
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<h3 style="text-align: left;">
<span style="font-family: inherit;">Bacalhau gratinado</span></h3>
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<span style="font-family: inherit;"><br />
Uma receita deliciosa e diferente para a sua ceia de Natal.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiu6DpbfWy1-ekiglnwh17JHBsuOuM4P257B-qxGul20mUZ_4WDcjV10_3bB-LTbx2xGeXcHmgHeMfsxAhJM1Sh9OLsuaorMtsE0Ns_XKTGE0I4zPlpGPQmj7daWJ7cwqqXTDjnqe6cb_h/s1600/Bacalhau+gratinado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiu6DpbfWy1-ekiglnwh17JHBsuOuM4P257B-qxGul20mUZ_4WDcjV10_3bB-LTbx2xGeXcHmgHeMfsxAhJM1Sh9OLsuaorMtsE0Ns_XKTGE0I4zPlpGPQmj7daWJ7cwqqXTDjnqe6cb_h/s1600/Bacalhau+gratinado.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 25 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 30 min + 60 min Dificuldade: Média</span></span></div>
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<b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;">1 posta de bacalhau</span></div>
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<span style="font-family: inherit;">2 batatas doces médias</span></div>
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<span style="font-family: inherit;">100 g de espinafres</span></div>
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<span style="font-family: inherit;">1 cebola média</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">2 folha de louro</span></div>
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<span style="font-family: inherit;">4 dentes de alho</span></div>
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<span style="font-family: inherit;">Água, azeite, sal, pimenta preta, nós moscada e orégãos secos q.b.</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">200 ml de molho bechamel</span></div>
<div style="color: #222222;">
<span style="font-family: inherit;">100 ml de natas</span></div>
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<span style="font-family: inherit;">100 g de queijo emmental ralado</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
<span style="font-family: inherit;"><span style="color: #222222;">1. Demolhe o bacalhau durante 24 horas e mude a água várias </span><span style="color: #222222;">vezes</span><span style="color: #222222;">.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">2. Co</span><span style="color: #222222;">z</span><span style="color: #222222;">a o bacalhau num tacho com água a cobri-lo totalmente. Deixe esfriar e limpe-o de peles e espinhas. Reserve</span><span style="color: #222222;">.</span></span><br />
<div style="color: #222222;">
<span style="font-family: inherit;">3. Lave, descasque as batatas e corte-as em rodelas não muito finas. Pele, lave e pique finamente a cebola e os dentes de alho. Lave os espinafres. Reserve.</span></div>
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<span style="font-family: inherit;">4. Faça um refogado com o azeite, a cebola, os dentes de alho e as folhas de louro. Junte o bacalhau desfiado e os espinafres e deixe estufar. Retifique os temperos.</span></div>
<span style="font-family: inherit;"><span style="color: #222222;">5. Entretanto, co</span><span style="color: #222222;">z</span><span style="color: #222222;">a as batatas em água temperada com sal. </span><span style="color: #222222;">Depois de </span><span style="color: #222222;">cozidas</span><span style="color: #222222;">, retire-as com uma espumadeira e disponha-as num tabuleiro de pirex. Espalhe por cima o preparado de bacalhau com espinafres e regue com o molho bechamel misturado com as natas. Cubra com o queijo ralado e os orégãos e leve ao forno a gratinar.</span></span><br />
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<span style="font-family: inherit;">Migas de bacalhau</span></h3>
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<span style="font-family: inherit;">Uma iguaria alentejana com um toque especial.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NdoZwEkLhkOYa4K4oxEGyIO6fnuYeQ_8RBdc8stgB_owaZzm1KIf7CPOKvM20iyWh82WmJXc9CpMjf-EolTeERTKMhfAfJ1lcjHddKiuLkbYYANHCWZUGliaopD4vgsT9OOloccNHv2H/s1600/Migas+de+bacalhau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NdoZwEkLhkOYa4K4oxEGyIO6fnuYeQ_8RBdc8stgB_owaZzm1KIf7CPOKvM20iyWh82WmJXc9CpMjf-EolTeERTKMhfAfJ1lcjHddKiuLkbYYANHCWZUGliaopD4vgsT9OOloccNHv2H/s1600/Migas+de+bacalhau.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 20 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 40 min Dificuldade: Média</span></span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<span style="font-family: inherit;">1 posta de bacalhau (lombo)</span></div>
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<span style="font-family: inherit;">500 g de pão de véspera</span></div>
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<span style="font-family: inherit;">6 ovos</span></div>
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<span style="font-family: inherit;">4 dentes de alho</span></div>
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<span style="font-family: inherit;">1 ramo de poejos ou salsa</span></div>
<span style="font-family: inherit;"><span style="color: #222222;">Água, </span><span style="color: #222222;">azeite</span><span style="color: #222222;"> e sal q.b.</span></span><br />
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<span style="font-family: inherit;"><br /><br />
<b>Modo de preparação:</b></span></div>
<span style="font-family: inherit;"><span style="color: #222222;">1. Demolhe o bacalhau durante 24 horas e mude a água várias </span><span style="color: #222222;">vezes</span><span style="color: #222222;">.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">2. Co</span><span style="color: #222222;">z</span><span style="color: #222222;">a o bacalhau num tacho com água a cobri-lo totalmente. Deixe esfriar e limpe-o de peles e espinhas. Reserve a água da </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">.</span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;">3. Corte o pão em fatias finas, disponha-as numa tigela e junte as ervas previamente lavadas e cortadas grosseiramente. Leve a água da </span><span style="color: #222222;">cozedura</span><span style="color: #222222;"> do bacalhau ao lume, deixe levantar fervura e verta em cima do pão até embeber o pão, sem o deixar aguado, ou seja, não deve existir água no fundo da tigela. Pode não ser necessário utilizar toda a água por isso deve verte-la aos poucos e deixar o pão absorver totalmente a água antes de acrescentar mais. Deixe abeberar durante 10 minutos.</span></span><br />
<span style="color: #222222; font-family: inherit;">4. Junte o bacalhau desfiado ao preparado anterior e dois ovos batidos. Bata tudo até obter uma pasta.</span><br />
<span style="color: #222222; font-family: inherit;">5. Esmague os dentes de alho, retire-lhes a pele e leve-os a alourar em azeite. Retire os alhos e junte o preparado de pão e sobre o lume vá dando voltas (como nas omeletes), até absorver a água e fritar bem.</span><br />
<span style="font-family: inherit;"><span style="color: #222222;">6. Entretanto, leve a restante água da cozedura do bacalhau ao lume e deixe ferver. Junte os </span><span style="color: #222222;">ovos um a um e deixe co</span><span style="color: #222222;">z</span><span style="color: #222222;">er durante 3 minutos, ou até co</span><span style="color: #222222;">z</span><span style="color: #222222;">er a clara, mas a gema deve ficar líquida.</span></span><br />
<span style="color: #222222; font-family: inherit;">7. Sirva as migas com o ovo escalfado em cima e tempere com sal e um fio de azeite.</span><br />
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<h3 style="color: black;">
<span style="font-family: inherit;">Bacalhau com Tudo</span></h3>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />
Uma experiência inspirada no tradicional Bacalhau com Todos ou, como também é conhecido, Bacalhau da Consoada ou Roupa-Velha de Bacalhau. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKq8MCELF1DuUowUaKhHfg4EGD2fbyXlJcn_l26s-xf9EUxzxRdSL2auakA7m1-ThKvI2ZvBL_WiBZsTFJZLKfwcoBNJQg0YJH5yQEHay8vosXvzvW-Ltfd88WyQgfWLytScdNhgHDz5A/s1600/Bacalhau+com+tudo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKq8MCELF1DuUowUaKhHfg4EGD2fbyXlJcn_l26s-xf9EUxzxRdSL2auakA7m1-ThKvI2ZvBL_WiBZsTFJZLKfwcoBNJQg0YJH5yQEHay8vosXvzvW-Ltfd88WyQgfWLytScdNhgHDz5A/s1600/Bacalhau+com+tudo.jpg" height="428" width="640" /></span></a></div>
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<span style="font-family: inherit;">Doses: 4 Tempo de preparação: 20 min Tempo de coedura: 45 + 30 min Dificuldade: Fácil</span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<div style="color: black;">
<div style="color: #222222;">
<span style="font-family: inherit;">1 posta de bacalhau demolhado</span></div>
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<span style="font-family: inherit;">150 g de batatas para cozer</span></div>
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<span style="font-family: inherit;">150 g de batatas doces</span><br />
<span style="font-family: inherit;">250 g de grão</span><br />
<span style="font-family: inherit;">2 cenouras</span></div>
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<span style="font-family: inherit;">2 ovos</span></div>
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<span style="font-family: inherit;">1 couve portuguesa média</span><br />
<span style="font-family: inherit;">1 cebola</span><br />
<span style="font-family: inherit;">4 dentes de alho</span><br />
<span style="font-family: inherit;">2 folhas de louro</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Água, azeite, sal, cominhos, nós moscada, manteiga, leite, orégãos secos e pimenta preta q.b.</span></div>
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<span style="font-family: inherit;">
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<b>Modo de preparação:</b></span></div>
<div class="MsoNormal" style="color: black; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">1. Coloque um tacho com água e sal ao lume e deixe levantar fervura. Junte o bacalhau e deixe cozer em lume brando durante cerca de 10 minutos. Retire o bacalhau para uma travessa, deixe esfriar e reserve a água. Depois de frio limpe-o de peles e espinhas e desfie-o. Reserve.</span></div>
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<div style="color: black;">
<span style="font-family: inherit;">2. Entretanto, descasque, lave e parta as batatas, as batatas doces e as cenouras e prepare a couve. Pele, lave e pique finamente a cebola e os dentes de alho. Reserve.</span></div>
<span style="font-family: inherit;"><span style="color: black;">3. Coloque o tacho com a água da </span>cozedura<span style="color: black;"> do bacalhau ao lume e co</span>z<span style="color: black;">a os legumes para ficarem <i>al dente</i>.</span> Comece pelo grão e vá introduzindo as cenouras, seguidas da couve e por fim as batatas. Depois de cozidos separe as batatas dos restantes vegetais e reserve. Corte finamente as cenouras e as couves e reserve.</span><br />
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<span style="font-family: inherit;">4. Num tacho à parte coza um ovo, em água temperada com sal por, aproximadamente, 5 minutos. Depois de cozido, passe por água fria e deixe arrefecer. Descasque e corte em gomos. Reserve.</span></div>
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<span style="font-family: inherit;">5. Leve uma frigideira ao lume com azeite, a cebola e os dentes de alho picados e as duas folhas de louro e refogue bem. Quando a cebola ficar translúcida, acrescente as cenouras e as couves picadas e o grão e deixe cozinhar durante cerca de 15 minutos, mexendo sempre. Tempere com sal, cominhos, nós moscada e pimenta. Junte o bacalhau desfiado e deixe apurar.</span><br />
<span style="font-family: inherit;">6. Esmague as batatas e misture bem, leve ao lume, num tacho com duas nozes de manteiga e, mexendo sempre, acrescente o leite e um ovo batido e tempere com pimenta e sal a gosto. Mexa bem até obter um puré macio. Se necessário acrescente mais leite e manteiga. Retifique os temperos.</span><br />
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<b><span style="font-family: inherit;">Montagem:</span></b></div>
<div style="color: black;">
<span style="font-family: inherit;">1. Para a montagem use uma forma redonda e introduza o preparado de bacalhau, pressione bem e retire cuidadosamente a forma. Decore com um gomo de ovo cozido e rege com um fio de azeite.</span></div>
<span style="font-family: inherit;">2. Coloque o bacalhau, em forma de lua na outra parte do prato e tempere com orégãos e um fio de azeite.</span><br />
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<span style="font-family: inherit;">3. Sirva de imediato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDKOYDsoDN9OPs44JWVYO_YNQcZ6B_emeUGB22RQdGagK7Q5BicqH55l7h6clcouOrqPyacXn6aBTqTpOs2osrPcFzZicGsG82SUm0Er9p-xlmhEYF7lhUObnLREA287eNaNKNFcEAXj4/s1600/FELIZ-NATAL.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDKOYDsoDN9OPs44JWVYO_YNQcZ6B_emeUGB22RQdGagK7Q5BicqH55l7h6clcouOrqPyacXn6aBTqTpOs2osrPcFzZicGsG82SUm0Er9p-xlmhEYF7lhUObnLREA287eNaNKNFcEAXj4/s1600/FELIZ-NATAL.gif" height="266" width="320" /></a></div>
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<span style="color: #222222;">Beijinhos e até breve!</span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com08970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-15492422911326187172014-12-10T10:00:00.000+00:002014-12-12T06:54:42.969+00:00Especial de Natal - Sopas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="color: #222222;">No final do século XVIII, Antonin Carême, considerado o Rei dos </span><span style="color: #222222;">Cozinheiros e o Cozinheiro dos Reis</span><span style="color: #222222;">, di</span><span style="background-color: #fdfdfd; color: #222222;">zia que toda a refeição deveria começar com uma sopa, por uma questão tanto de filosofia, como de medicina, e de culinária. A sopa, além de ser um retorno à simplicidade e à partilha, permite abrir as pupilas gustativas e preparar-nos para apreciar os restantes pratos.</span></span></div>
<h3 style="text-align: left;">
<div style="background-color: #fdfdfd; line-height: 1.5em; margin-bottom: 10px;">
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="background-color: transparent; font-weight: normal;">Assim, e para cumprir a tradição, o segundo </span><b style="background-color: transparent;">Especial de Natal</b><b style="background-color: transparent; font-weight: normal;"> </b><span style="background-color: transparent; font-weight: normal;">é "totalmente"</span><b style="background-color: transparent; font-weight: normal;"> </b><span style="background-color: transparent; font-weight: normal;">dedicado às </span><u style="background-color: transparent; font-weight: normal;">sopas.</u></span></div>
</div>
</div>
</h3>
</div>
<div style="text-align: left;">
</div>
<span style="font-family: inherit;"><br />
</span><br />
<h3 style="text-align: left;">
<span style="font-family: inherit; font-size: large;">Canja de Perdiz</span></h3>
<div>
<div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />
</span><br />
<div style="text-align: left;">
<span style="font-family: inherit;">
Uma receita da avó indispensável nesta consoada.</span></div>
<span style="font-family: inherit;"><br /></span>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<h3 style="text-align: left;">
<div style="background-color: #fdfdfd; margin-bottom: 10px;">
<div class="separator" style="clear: both; color: #555555; font-size: 1.1em; font-weight: normal; line-height: 1.5em; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIDCyUsqT3-1K5cWOmOdyYRIwGBT4G9P0XPZRpSAZ6O8UBsQrKs2-4oGm8e2g7ywHotMU1fUypGRnWNCFnx_FOxFg2pXRFZ76rxIJD4qV-gayVPsOx19W9gFaVg83YQGwhSyszjJ7U7Ld/s1600/Canja+de+perdiz+da+av%C3%B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIDCyUsqT3-1K5cWOmOdyYRIwGBT4G9P0XPZRpSAZ6O8UBsQrKs2-4oGm8e2g7ywHotMU1fUypGRnWNCFnx_FOxFg2pXRFZ76rxIJD4qV-gayVPsOx19W9gFaVg83YQGwhSyszjJ7U7Ld/s1600/Canja+de+perdiz+da+av%C3%B3.jpg" height="428" width="640" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-weight: normal; line-height: 1.5em;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-weight: normal; line-height: 1.5em;">Doses: 4 Tempo de preparação: 25 min Tempo de </span><span style="font-weight: normal; line-height: 28.0799980163574px;">cozedura</span><span style="font-weight: normal; line-height: 1.5em;">: 45 min Dificuldade: Muito fácil</span></span></span></div>
<div style="font-weight: normal; line-height: 1.5em; text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<b><span style="font-family: inherit; font-size: small;">Ingredientes:</span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: small;"><span style="color: #222222; font-weight: normal;">1 Perdi</span><span style="color: #222222;"><span style="font-weight: normal;">z</span></span></span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">1 cebola </span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">2 dentes de alho</span><br />
<span style="font-family: inherit; font-size: small;">200 g de arroz carolino</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">Água e sal q.b.</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">1 ramo de hortelã</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">Sumo de limão</span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<b><span style="font-family: inherit; font-size: small;"><br /></span></b></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<b><span style="font-family: inherit; font-size: small;">Modo de preparação:</span></b></div>
<div style="color: #222222; font-weight: normal; text-align: left;">
<span style="font-family: inherit; font-size: small;">1. Pele e lave a cebola e os dentes de alho. Lave a hortelã. Reserve.</span><br />
<span style="font-family: inherit; font-size: small;">2. Amanhe a perdiz, lave-a e coloque-a numa panela de pressão com a cebola e os alhos e encha de água, até tapar totalmente a perdiz. Leve a lume brando por, aproximadamente, 25 minutos.</span><br />
<span style="font-family: inherit; font-size: small;">3. Retire a perdiz, coe o caldo e volte a colocar ao lume, para cozer o arroz. Entretanto desfie a perdiz e reserve.</span><br />
<span style="font-family: inherit; font-size: small;">4. Sirva a canja com algumas gotas de sumo de limão e umas folhas de hortelã.</span></div>
</div>
</h3>
<div>
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span></span></div>
<h3 style="color: #222222; text-align: left;">
<span style="font-family: inherit; font-size: large;">Aveludado de couve flor</span></h3>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">Um creme aveludado de sabor excêntrico para um Natal especial; o seu Natal.</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;"><br />
</span></div>
<div style="color: #222222; text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaypPa1NC64zfZ91A_-sMH5VIhiVduTYUlSexmSFwMblsYiSogx_6ImdtkSdTohULSX5GJpt0VnxZ8QwGu6SVDAphEsgir_iHTDWk64Rk0YZwejOpwmm53cA6nzAxmRG8lLzW6JYXFdDYT/s1600/Aveludado+de+couve+flor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaypPa1NC64zfZ91A_-sMH5VIhiVduTYUlSexmSFwMblsYiSogx_6ImdtkSdTohULSX5GJpt0VnxZ8QwGu6SVDAphEsgir_iHTDWk64Rk0YZwejOpwmm53cA6nzAxmRG8lLzW6JYXFdDYT/s1600/Aveludado+de+couve+flor.jpg" height="428" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 10 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 20 min Dificuldade: Muito fácil</span></span></div>
<div style="color: #222222; text-align: left;">
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 14px; text-align: center;"><br /></span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222; text-align: left;">
<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">350 g de couve flor branca</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">350 g de batata doce</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">1 cebola </span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">1 dente de alho</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">Água, sal, pimenta da caiena e azeite q.b.</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">1 ramo de coentros</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">1/4 pimento vermelho</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: #222222; text-align: left;">
<b><span style="font-family: inherit;"><br /></span></b></div>
<div style="color: #222222; text-align: left;">
<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">1. Prepare os vegetais: pele, lave e corte aos bocados a cebola e a batata doce, lave e corte as flores da couve flor, pele e lave o dente de alho, lave e pique grosseiramente o ramo de coentros, lave e corte às tira finas o pimento.</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">2. Coloque os vegetais numa panela e adicione água até ficarem completamente submersos, tempere com sal e pimenta e deixe cozinhar em lume médio.</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">3.Entretanto, leve uma frigideira antiaderente ao lume com um fio de azeite e salteie as tiras de pimento. Tempere com sal e pimenta e reserve.</span></div>
<div style="color: #222222; text-align: left;">
<span style="font-family: inherit;">4. Depois de cozidos junte um fio de azeite e triture os vegetais até obter um creme aveludado. Retifique os temperos e inclua os coentros e as tiras de pimento. Sirva de imediato.</span></div>
<div style="color: #222222; font-size: small; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<h3 style="color: #222222; text-align: left;">
<span style="font-family: inherit;"><span style="font-size: x-small;"><br /></span><span style="font-size: small;"><br /></span></span></h3>
<h3 style="text-align: left;">
<span style="font-family: inherit; font-size: large;">Creme de abóbora</span></h3>
</div>
<div style="color: #222222;">
<span style="font-family: inherit;"><br />
A versátil abóbora num creme sedoso e tão aromático.</span><br />
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; font-size: small; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T-DTQbphFACJnA8V0loJjfeR9ly2snrUE4D8ohoMQH_TVjc2c3MJ4vWEb5bhGs-ovkkJz6VnkOUwqUiacdd0Igl5S9Cn6Jxp5zAv1Lwrn-2baDdHzFwYHBN1ZkvtR8dsWK9FQ1ujwFLy/s1600/Creme+de+ab%C3%B3bora.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2T-DTQbphFACJnA8V0loJjfeR9ly2snrUE4D8ohoMQH_TVjc2c3MJ4vWEb5bhGs-ovkkJz6VnkOUwqUiacdd0Igl5S9Cn6Jxp5zAv1Lwrn-2baDdHzFwYHBN1ZkvtR8dsWK9FQ1ujwFLy/s1600/Creme+de+ab%C3%B3bora.jpg" height="428" width="640" /></span></a></div>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
<div style="color: black; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 15 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 30 min Dificuldade: Muito fácil</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span>
</div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit;">300 g de abóbora</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">300 g de curgete</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 cebola </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 dente de alho</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1/4 de nabo</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Água, sal, nós moscada e azeite q.b.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2 mãos cheias de amêndoas laminadas com a casca </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Orégãos secos ou um ramo de manjericão fresco para aromatizar</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-family: inherit;"><br /></span></b></div>
<div style="text-align: left;">
<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1. Prepare os vegetais: pele, lave e corte aos bocados a cebola, a abóbora, a curgete e o nabo; pele e lave o dente de alho.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. Coloque os vegetais numa panela e adicione água até ficarem completamente submersos, tempere com sal e pimenta e deixe cozinhar em lume médio.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3.Entretanto, leve uma frigideira antiaderente ao lume com as amêndoas laminadas e torre-as ligeiramente. Reserve.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4. Depois de cozidos, junte um fio de azeite e triture os vegetais até obter um creme aveludado. Retifique os temperos.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">5. Decore com as amêndoas laminadas e a erva aromática escolhida e sirva de imediato.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: small; text-align: left;">
<h3>
</h3>
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<div style="color: #222222;">
<h3 style="text-align: left;">
<span style="font-family: inherit; font-size: large;">Creme de salsa</span></h3>
<div>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">Para começar os pratos quentes, um delicioso creme de salsa.</span><br />
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; font-size: small; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU_yjFfYFLdZZCxgEf14H2Sn4LuTRwRQLDFzQ9XU2hO_hFHuo9FxNzQfQG9WLgFc-d1tgRHEKAjwAZIoNknN3N8a-V9-sZFThCEmP1GWCiLXOY3DUqP-wdAF80XYI4Rb1XDC0Wx-H9G2y/s1600/Creme+de+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifU_yjFfYFLdZZCxgEf14H2Sn4LuTRwRQLDFzQ9XU2hO_hFHuo9FxNzQfQG9WLgFc-d1tgRHEKAjwAZIoNknN3N8a-V9-sZFThCEmP1GWCiLXOY3DUqP-wdAF80XYI4Rb1XDC0Wx-H9G2y/s1600/Creme+de+salsa.jpg" height="428" width="640" /></span></a></div>
<div style="font-size: small;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div style="color: black; font-size: medium; text-align: center;">
<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 15 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 30 min Dificuldade: Muito fácil</span></span></div>
<div style="font-size: medium;">
<span style="font-family: inherit;"><br /></span></div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="margin: 0px;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1 curgete média</span><br />
<span style="font-family: inherit;">
Parte branca de um alho francês
1 cebola
1 dentes de alho
1 ramo de salsa
Água, azeite, sal, alho em pó, ervas de Provence e pimenta q.b.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">25 g de pão de forma</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">1. Descasque a cebola e o dente de alho e corte-os grosseiramente.
Lave, pele e corte a curgete em pedaços. Lave, corte na longitudinal e depois
em rodelas o alho francês. Reserve</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">2. Coloque os vegetais num tacho e adicione água até os cobrir, e
leve ao lume médio.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">4. Adicione o ramo de salsa, deixe cozinhar mais uns 5 minutos,
junte um fio de azeite e triture muito bem. Retifique os temperos. </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">5. Entretanto, corte o pão em quadrados pequenos e leve ao lume com um
fio de azeite para saltear, Tempere com alho em pó e ervas de Provence. </span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: inherit;">6. Sirva o creme com os <i>croutons</i>.</span></div>
</div>
<div>
<div style="background-color: white; text-align: justify;">
<div style="color: black; font-size: 15px; line-height: 21.5599994659424px;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDKOYDsoDN9OPs44JWVYO_YNQcZ6B_emeUGB22RQdGagK7Q5BicqH55l7h6clcouOrqPyacXn6aBTqTpOs2osrPcFzZicGsG82SUm0Er9p-xlmhEYF7lhUObnLREA287eNaNKNFcEAXj4/s1600/FELIZ-NATAL.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDKOYDsoDN9OPs44JWVYO_YNQcZ6B_emeUGB22RQdGagK7Q5BicqH55l7h6clcouOrqPyacXn6aBTqTpOs2osrPcFzZicGsG82SUm0Er9p-xlmhEYF7lhUObnLREA287eNaNKNFcEAXj4/s1600/FELIZ-NATAL.gif" height="266" width="320" /></span></a></div>
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<span style="font-family: inherit;">Beijinhos e até breve!</span></div>
<div style="text-align: center;">
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com48970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-21442593977441767432014-12-08T10:00:00.000+00:002014-12-08T10:00:08.724+00:00Especial de Natal - Entradas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222;">Porque Dezembro é um mês diferente. </span><br />
<span style="color: #222222;">Um mês dedicado à família e aos amigos.</span></div>
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<span style="color: #222222;">É o mês das comemorações, </span></div>
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<span style="color: #222222;">Da compaixão e da solidariedade,</span></div>
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<span style="color: #222222;">Da humanidade e da tolerância,</span></div>
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<span style="color: #222222;">Do amor e da amizade.</span></div>
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<span style="color: #222222;">É o mês da entrega. </span></div>
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<span style="color: #222222;">Porque só com entrega total </span></div>
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<span style="color: #222222;">Se prepara a melhor festa</span></div>
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<span style="color: #222222;">Para as pessoas especiais,</span></div>
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<span style="color: #222222;">Que nos enchem a alma e nos alegram a vida.</span><br />
<span style="color: #222222;">Porque Dezembro é o mês do Natal... </span></div>
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<span style="color: #222222;">Das festas em família.</span></div>
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<span style="color: #222222;">É o mês em que nos entregamos aos mais ínfimos detalhes, </span><br />
<span style="color: #222222;">de corpo e alma para agradar as pessoas especiais da e na nossa vida.</span><br />
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<span style="color: #222222;">Este é o primeiro post </span><b style="color: #222222;">Especial de Natal</b><span style="color: #222222;">, especialmente dedicado às </span><u style="color: #222222;">entradas</u><span style="color: #222222;">,</span><span style="color: #222222;"> </span><span style="color: #222222;">para preparar AQUELA FESTA para AQUELAS PESSOAS TÃO ESPECIAIS.</span></div>
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<span style="font-family: inherit;">Conserva de cenoura e azeitonas</span></h3>
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<span style="color: #222222;"><span style="font-family: inherit;">Uma entrada tradicional para um Natal dedicado às tradições.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsdhltC7qrowKjkL2htPuXdr3gN1uRnTzL3rU2BDNwDHJrqG7mx_5OuYWXWpZ6mNK_LbOYgWDWQi7V3aTFlr4OkvfXIGgc3F_Co3sAcSgMOgLUYx3rhJAsJ2Fo-UsJIB2GZycHZ5VpXnG/s1600/Conserva+cenoura+aeitonas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmsdhltC7qrowKjkL2htPuXdr3gN1uRnTzL3rU2BDNwDHJrqG7mx_5OuYWXWpZ6mNK_LbOYgWDWQi7V3aTFlr4OkvfXIGgc3F_Co3sAcSgMOgLUYx3rhJAsJ2Fo-UsJIB2GZycHZ5VpXnG/s1600/Conserva+cenoura+aeitonas.jpg" height="428" width="640" /></a></div>
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<span style="color: #222222; font-size: x-small;">Doses: +10 Tempo de preparação: 25 min Tempo de </span><span style="color: #222222; font-size: x-small;">cozedura</span><span style="color: #222222; font-size: x-small;">: 7 min Dificuldade: Muito fácil</span></div>
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<span style="color: #222222; font-family: inherit; font-weight: bold;">Ingredientes:</span></div>
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<span style="font-family: inherit;">300 g de cenouras tenras</span><br />
<span style="font-family: inherit;">300 g de azeitonas verdes</span><br />
<span style="font-family: inherit;">6 dentes de alho</span><br />
<span style="font-family: inherit;">1 dl de vinagre</span><br />
<span style="font-family: inherit;">0,5 dl de azeite</span><br />
<span style="font-family: inherit;">1 c. sopa de colorau doce</span></div>
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<span style="font-family: inherit;">2 folhas de louro</span><br />
<span style="font-family: inherit;">Sal, orégãos e pimenta q.b.</span></div>
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<b><span style="font-family: inherit;">Modo de preparação:</span></b></div>
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<span style="font-family: inherit;"><span style="color: #333333; line-height: 19.6000003814697px;">1. Lave as cenouras e descasque-as. </span><span style="color: #333333; line-height: 19.6000003814697px;">Corte as cenouras às rodelas, não muito finas, e c</span><span style="color: #333333; line-height: 19.6000003814697px;">oza-as em água temperada com sal. Depois de cozidas retiram-se para uma travessa e deixam-se arrefecer. Reserve a água.</span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 19.6000003814697px;">2. Coloque as cenouras e as </span></span><span style="color: #333333;"><span style="line-height: 19.6000003814697px;">azeitonas,</span></span><span style="color: #333333;"><span style="line-height: 19.6000003814697px;"> previamente lavadas, n</span></span><span style="color: #333333; line-height: 19.6000003814697px;">um recipiente de vidro com tampa,</span><span style="color: #333333; line-height: 19.6000003814697px;"> </span><span style="color: #333333;"><span style="line-height: 19.6000003814697px;"> e encha com a água da </span></span><span style="color: #333333; line-height: 19.6000003814697px;">cozedura</span><span style="color: #333333;"><span style="line-height: 19.6000003814697px;"> das cenouras até os tapar completamente.</span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 19.6000003814697px;">3. Esmague os dentes de alho, retire-lhes a pele e junte ao preparado anterior. Tempere com o colorau, os orégãos, o vinagre, o </span></span><span style="color: #333333;"><span style="line-height: 19.6000003814697px;">azeite, o louro</span></span><span style="color: #333333;"><span style="line-height: 19.6000003814697px;">, o sal e a pimenta.</span></span><span style="color: #333333; line-height: 19.6000003814697px;">4. Deixe repousar algumas horas antes de servir.</span></span></div>
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<b><span style="font-family: inherit;"><i>Vol-au-vent</i> de atum</span></b></h3>
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Uma experiência inspirada.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdNB-0lDyU3_O9fM9tyb1P_ITZFgU91a6x_7MCWyxctV2TET-B8qe70s_OeM7BuyWCUTjEDnMOA1CHZC5YMor-cC9WlTbkjDzDnswZNDF0NC0y3qzFWvLSjvksEWpDp6mIg4p2Pzd4jop/s1600/Vol-au-vent+de+atum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdNB-0lDyU3_O9fM9tyb1P_ITZFgU91a6x_7MCWyxctV2TET-B8qe70s_OeM7BuyWCUTjEDnMOA1CHZC5YMor-cC9WlTbkjDzDnswZNDF0NC0y3qzFWvLSjvksEWpDp6mIg4p2Pzd4jop/s1600/Vol-au-vent+de+atum.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 10 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 15 min Dificuldade: Muito fácil</span></span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<span style="font-family: inherit;">1 lata de atum</span></div>
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<span style="font-family: inherit;">1 cebola roxa pequena</span></div>
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<span style="font-family: inherit;">1 dente de alho</span></div>
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<span style="font-family: inherit;">1 ramo de salsa</span></div>
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<span style="font-family: inherit;">100 ml de molho bechamel </span></div>
<span style="font-family: inherit;"><span style="color: #222222;">Azeite</span><span style="color: #222222;">, sal, pimenta preta e orégãos secos q.b.</span></span><br />
<span style="color: #222222; font-family: inherit;">12 mini <i>vol-au-vent</i></span><br />
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<span style="font-family: inherit;"><b>Modo de preparação:</b></span></div>
<span style="color: #222222; font-family: inherit;">1. Pele, lave e pique finamente a cebola e o dente de alho. Lave e pique finamente a salsa. Reserve.</span><br />
<span style="font-family: inherit;"><span style="color: #222222;">2. Refogue a cebola e o dente de alho num fio de </span><span style="color: #222222;">azeite,</span><span style="color: #222222;"> até ficarem louros. Junte o atum e a salas picada e envolva o molho bechamel. Tempere com orégão, uma pitada de sal e pimenta preta moída na hora.</span></span><br />
<span style="color: #222222; font-family: inherit;">3. Recheie os <i>vol-au-vent</i> e sirva de imediato.</span><br />
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<b style="font-family: inherit;">Embrulhos de bacon e queijo</b></h3>
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Uma entrada diferente que satisfaz até os mais sépticos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1QqQUwGNW0AYpNzuOULgrgKFsPqfKDmng8Yh7N8N293c-ddsInEdwLLstwmcqaNBWQoax-MABe_Rx2CEyGRglMYvq74XU-Vc8KgGkL0VYTfIQomZEFXAPV-mZnzxhBJdP4qZJ08Zw_L9/s1600/Embrulhinhos+de+bacon+e+queijo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1QqQUwGNW0AYpNzuOULgrgKFsPqfKDmng8Yh7N8N293c-ddsInEdwLLstwmcqaNBWQoax-MABe_Rx2CEyGRglMYvq74XU-Vc8KgGkL0VYTfIQomZEFXAPV-mZnzxhBJdP4qZJ08Zw_L9/s1600/Embrulhinhos+de+bacon+e+queijo1.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 20 min Tempo de </span><span style="color: #222222;">cozedura</span><span style="color: #222222;">: 25 min Dificuldade: Muito fácil</span></span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;">250 g de bacon</span></div>
<span style="color: #222222; font-family: inherit;">100 g de queijo </span><span style="color: #222222; font-family: inherit;"><i>mozzarella</i></span><br />
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<span style="font-family: inherit;">1 cebola pequena</span></div>
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<span style="font-family: inherit;">1 dente de alho</span></div>
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<span style="font-family: inherit;">3 folhas de massa filo</span></div>
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1 folha de louro</div>
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<span style="font-family: inherit;">Orégãos secos e sal q.b.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsxXMwvZvQyAHjHjdYD2IkX9ZgXTabLDIrViQ6wUu4U_GsdWHcceWXXqNN4x0q9l5OTyB3xyCIbvjGAjYbuohyphenhyphenQOwAB_4DY5XvYXF2setuCdqw17mr6Sr-ig10R0i9fQfm9_rmqMpYVFv/s1600/Embrulhinhos+de+bacon+e+queijo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsxXMwvZvQyAHjHjdYD2IkX9ZgXTabLDIrViQ6wUu4U_GsdWHcceWXXqNN4x0q9l5OTyB3xyCIbvjGAjYbuohyphenhyphenQOwAB_4DY5XvYXF2setuCdqw17mr6Sr-ig10R0i9fQfm9_rmqMpYVFv/s1600/Embrulhinhos+de+bacon+e+queijo2.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit;"><b>Modo de preparação:</b></span></div>
<span style="color: #222222; font-family: inherit;">1. Ligue o forno a 190º C. Pele, lave e pique finamente a cebola e o dente de alho. </span><br />
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<span style="color: #222222; font-family: inherit;">2. Refogue a cebola, o dente de alho e o bacon numa frigideira</span><span style="color: #222222; font-family: inherit;">. </span></div>
<span style="color: #222222;"><span style="font-family: inherit;">3. Entretanto, pincele as folhas de massa filo com </span>azeite. D<span style="font-family: inherit;">ispondo-as em camada, divida-as em quatro partes e reserve.</span></span><br />
<span style="color: #222222; font-family: inherit;">4. Disponha sobre cada quadrado de massa filo o queijo, o refogado de bacon e tempere com orégãos. Dobre os quadrados de massa filo tipo bolsa e ate com fio de </span><span style="color: #222222;">cozinha</span><span style="color: #222222; font-family: inherit;">. Disponha os embrulhos num tabuleiro forrado com papel vegetal e leve ao forno por , aproximadamente, 20 minutos. Sirva de imediato.</span><br />
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<span style="font-family: inherit;"><b>Rolinhos recheados</b></span></h3>
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Fáceis, simples e rápidos de fazer, estes rolinhos são a entrada ideal para receber bem, sem perder muito tempo na cozinha.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlhyphenhyphenmY6xU2ANatelddSjtyX1Kvn5vSYEkXRWp8V7JejhbnDRhrcOH8NJOcMUSNG-GQJqp0Y7L1xlZr5RMAbYT83_5WiJRqYu-_4aur8n_s-ZhgI8JofkZ2Uq5d1HyBXRzTTtLf7VhCG6P/s1600/Rolinhos+coloridos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlhyphenhyphenmY6xU2ANatelddSjtyX1Kvn5vSYEkXRWp8V7JejhbnDRhrcOH8NJOcMUSNG-GQJqp0Y7L1xlZr5RMAbYT83_5WiJRqYu-_4aur8n_s-ZhgI8JofkZ2Uq5d1HyBXRzTTtLf7VhCG6P/s1600/Rolinhos+coloridos.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: x-small;"><span style="color: #222222;">Doses: 4 Tempo de preparação: 35 min </span><span style="color: #222222;">Dificuldade: Muito fácil</span></span></div>
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<b><span style="font-family: inherit;">Ingredientes:</span></b></div>
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<span style="font-family: inherit;">1 embalagem de pão de forma sem côdea</span></div>
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<span style="font-family: inherit;">1 embalagem de queijo creme com ervas e alho</span></div>
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<span style="font-family: inherit;">1 cenoura média</span></div>
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<span style="font-family: inherit;">1/2 curgete pequena</span></div>
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<span style="font-family: inherit;">6 fatias de peito de peru</span></div>
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<span style="font-family: inherit;">1 ovo</span></div>
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<span style="font-family: inherit;">6 <i>biquerones</i></span></div>
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<span style="font-family: inherit;">2 tiras de pimento vermelho</span></div>
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<span style="font-family: inherit;">6 pés de coentros</span></div>
<span style="font-family: inherit;"><span style="color: #222222;">Azeite</span><span style="color: #222222;">, sal e pimenta q.b.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC1XYW4iPvSbJm_WUJ67w7pND8bazPAPyQNSIGWyTOBzpGzZ7h8XFH9xXPOXp1cBszTOqfvUBMozycLF5BzcrerJ7Smtg5WoEgTfNyzGw9w8xyj-4VqS-vDTPAtsuFHURIORYtIJVsAej/s1600/Rolinhos+com+ovo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC1XYW4iPvSbJm_WUJ67w7pND8bazPAPyQNSIGWyTOBzpGzZ7h8XFH9xXPOXp1cBszTOqfvUBMozycLF5BzcrerJ7Smtg5WoEgTfNyzGw9w8xyj-4VqS-vDTPAtsuFHURIORYtIJVsAej/s1600/Rolinhos+com+ovo.jpg" height="428" width="640" /></a></div>
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<b>Modo de preparação:</b></div>
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1<span style="font-family: inherit;">. <span style="background-color: white; color: #333333;">Passe o rolo da massa sobre as fatias de pão até ficarem finas e compactas. R</span></span><span style="background-color: white; color: #333333;">eserve cerca de 6 fatias de pão e e</span><span style="background-color: white; color: #333333; font-family: inherit;">spalhe cerca de uma colher de chá de queijo creme sobre as restantes. Reserve.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;">2. Para os rolinhos de peito de peru; coloque uma fatia de fiambre de peito de peru sobre o queijo creme e enrole, pressionando ligeiramente.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333;">3. Para os rolinhos de vegetais; lave e rale a cenoura e a curgete, espalhe cerca de uma colher de chá sobre o pão e enrole, pressionando ligeiramente.</span></span></div>
<span style="background-color: white;"><span style="color: #333333; font-family: inherit;">4. Para os rolinhos de paté de <i>biquerones</i> e ovo; comece por co</span></span><span style="background-color: white; color: #333333;">z</span><span style="color: #333333; font-family: inherit;">er o ovo em água a ferver durante 7 a 8 minutos, passe por água fria, descasque e corte finamente. Entretanto, junte os <i>biquerones</i> com as tiras de pimento e os pés de coentros num copo misturador, regue com um fio de </span><span style="color: #333333;">azeite e</span><span style="color: #333333; font-family: inherit;"> triture. Barre as 6 fatias de pão, reservadas anteriormente, com o paté, disponha o ovo e enrole, pressionando ligeiramente.</span><br />
<span style="color: #333333; font-family: inherit;">5. Leve os rolinhos ao frigorífico cerca de 15 minutos antes de servir.</span><br />
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Beijinhos e até breve!</div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com28970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-40823937157892869582014-11-29T08:24:00.000+00:002014-11-29T08:41:49.430+00:00Bolo de aniversário da minha Mulherzinha<div dir="ltr" style="text-align: left;" trbidi="on">
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Mais um ano se passou e a minha pequenina já está na pré-adolescência, ou seja, já é uma mulherzinha, como<span style="font-family: inherit;"> </span><span style="background-color: white; line-height: 22.3999996185303px; text-align: justify;"><i><span style="font-family: inherit;">a meiga e inocente Beth, a corajosa e independente Jô, a precoce e confiante Amy e até mesmo a apaixonada e sonhadora Meg</span></i></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 22.3999996185303px; text-align: justify;">, </span>de <a href="http://livrosletrasemetas.blogspot.pt/2012/05/resenha-louisa-may-alcott-mulherzinhas.html">Mulherzinhas</a>, um livro de Louisa May Alcott. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfEsUPMkUB7MGMv5xdmBmeFMHhhL0s2hhn1tbDtZFJiTQp8aFNl6JQNhOZNlJxp3cSLXBrko0ycezGiLoNWsH0KJH8uyTiblAAxmLr5l8njcHkRiWjlP7Ym83FyqFRE0cn41EqVY-fl00/s1600/mulherinhas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfEsUPMkUB7MGMv5xdmBmeFMHhhL0s2hhn1tbDtZFJiTQp8aFNl6JQNhOZNlJxp3cSLXBrko0ycezGiLoNWsH0KJH8uyTiblAAxmLr5l8njcHkRiWjlP7Ym83FyqFRE0cn41EqVY-fl00/s1600/mulherinhas.jpg" height="400" width="266" /></a></div>
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E para marcar a emancipação da minha pequena mulherzinha, ela foi almoçar com os amigos ao restaurante e os "pobres" pais (e família) levaram o bolo no final e cantaram os parabéns. Este modelo de festa tem uma grande vantagem, trabalho muito menos. Ufa! Ainda bem. Não me interpretem mal, eu adoro organizar a festa de aniversário da minha pequena, mas depois de mais de uma década estava cansada e a ficar sem imaginação para os petisco e docinhos. Eheheh!...<br />
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Este ano resolvi fazer um bolo diferente e mais "adulto", em chocolate claro! Porque um bolo para uma gulosa só podia ser o seu preferido, <span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">o apetitoso </span><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">bolo de chocolate do blogue </span><a href="http://omundodaprincessu.blogspot.pt/2010/04/bolo-de-aniversario-da-su.html" style="background-color: white; line-height: 18.4799995422363px; text-decoration: none;">O mundo da princesSu</a></span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">. Com o <a href="http://omundodaprincessu.blogspot.pt/2010/04/bolo-de-aniversario-da-su.html">bolo de cenoura da Su</a>, uma calda de açúcar e um bolo de espinafres, com essência de menta (para aquele toque especial),</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;"> o resultado foi um bolo húmido e delicioso. Corrijo; o resultado foram dois bolos deliciosos e mesmo ao gosto da aniversariante.</span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Fiz 5 bolos; três de <a href="http://omundodaprincessu.blogspot.pt/2010/04/bolo-de-aniversario-da-su.html">chocolate</a>, um de <a href="http://omundodaprincessu.blogspot.pt/2010/04/bolo-de-aniversario-da-su.html">cenoura</a> e um de <a href="http://cozinha-da-risonha.blogspot.pt/2011/12/bolo-verde.html">espinafre/menta</a> que reguei com <a href="http://saborescomtempo.blogspot.pt/2013/11/o-rei-da-festa.html">calda de açúcar, recortei e juntei com recheio de leite, cobri com glassé real</a> e decorei com pasta de açúcar e <i>Smarties</i> coloridos. Ficaram uma delícia!...</span></span><br />
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">Bom! mas vocês devem estar a pensar que é "mais do mesmo" e o bolo, exceto algumas pequenas alterações, é igual ao do ano anterior mas... Não é! Este ano resolvi </span></span><span style="line-height: 18.4799995422363px;">fazer</span><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;"> um </span></span><b style="font-family: inherit; line-height: 18.4799995422363px;">Bolo com com desenho na massa</b><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">. E como consegui? Seguindo as excelentes indicações da Rafaela do encantador blogue </span></span><a href="http://soumaeemecuido.blogspot.pt/2013/09/bolos-com-desenhos-na-massa.html" style="font-family: inherit; line-height: 18.4799995422363px;">Sou mãe e me cuido!</a> </span><br />
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<span style="background-color: white;">Fi</span>z<span style="background-color: white;"> o número <b>1</b> em camadas de chocolate-menta-chocolate e o número <b>3</b> com estrelas laranjas em fundo castanho. Utilizei a técnica demonstrada na fotografia seguinte para montar os números, seguindo as indicações da </span><a href="http://receitazada.blogspot.com.br/2013/06/bolo-em-formato-de-numero.html">Aline</a><span style="background-color: white;">.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEDYLFgaTgHl46J-Mu6YbeNRF2OUJHY1NNitjrdnlpVgINMKpoTx6DduAjYJoQwfI0MRshyphenhyphenKkuh3NQStmW7rhHUWvUjGJ_3uzl1Q_fdQf-x8bPUF9XKoSVkEPUrC3fEcD0aSJJvPozlEE/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPEDYLFgaTgHl46J-Mu6YbeNRF2OUJHY1NNitjrdnlpVgINMKpoTx6DduAjYJoQwfI0MRshyphenhyphenKkuh3NQStmW7rhHUWvUjGJ_3uzl1Q_fdQf-x8bPUF9XKoSVkEPUrC3fEcD0aSJJvPozlEE/s1600/13.jpg" height="400" width="363" /></a></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Então vamos lá descrever a montagem destas delícias:</span></span><br />
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<b>Bolo 1</b></div>
<span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">1. Forre o tabuleiro, que utilizou para cozer os bolos, com película aderente, deixando película suficiente aos lados para cobrir completamente o bolo depois da montagem.</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">2. Disponha um dos bolos de chocolate com a parte de cima voltada para baixo, dentro do tabuleiro, pique-o com um garfo ou um pau de espetada e verta 1/3 da calda. Deixe absorver por alguns minutos. Depois barre-o com metade do creme de leite, tendo o cuidado de o espalhar de dentro para fora e deixar cerca de 1 cm até ao rebordo. </span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">3. Disponha o bolo de baunilha em cima do bolo de chocolate, com muito cuidado, pique-o e verta 1/3 da calda. Deixe absorver por alguns minutos. Depois barre o bolo com a outra metade do creme de leite, de acordo com o método utilizado anteriormente.</span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">4. Por último disponha o outro bolo de chocolate em cima do bolo de baunilha, com muito cuidado, pique-o e verta a restante calda. Deixe absorver por alguns minutos. Recorte para </span></span><span style="line-height: 18.4799995422363px;">fazer</span><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;"> o número um.</span></span></span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">5. Cubra o bolo com a película aderente. Coloque por cima do bolo um tabuleiro ou uma bandeja maior do que o bolo com um peso em cima e leve ao frigorífico durante 30 minutos (deixei até à manhã do dia seguinte).</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">6. Retire o peso, a bandeja e, com muito cuidado, vá retirando a película aderente. Disponha a base em cima do bolo, posicione-a e verta o bolo. Retire a restante película aderente e barre o bolo com o recheio<em>, </em>tendo o cuidado de utilizar a espátula a 45º e muito recheio<i> </i>para que a espátula não toque no bolo para não o esfarelar.</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">7. Decore com os <i>Smarties</i> e reserve.</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">8. Entretanto, a</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">masse a pasta de açúcar, estenda-a com um rolo sobre uma superfície polvilhada de açúcar em pó e disponha sobre a parte do bolo que falta decorar. </span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">E</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">mbeleze com os brilhantes alimentares</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;"> e encante os miúdos.</span><br />
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<b>Bolo 3 </b></div>
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(Proceda da mesma forma para os dois bolos)</div>
<span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">1. Forre a forma, que utilizou para cozer o bolo, com película aderente, deixando película suficiente aos lados para cobrir completamente os bolos depois da montagem.</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">2. Disponha o bolo com a parte de cima voltada para baixo, dentro da forma, pique-o com um garfo ou um pau de espetada e verta 1/3 da calda. Deixe absorver por alguns minutos. </span><br />
<span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">3. Cubra o bolo com a película aderente. Coloque por cima do bolo um tabuleiro ou uma bandeja maior do que o bolo, com um peso em cima, e leve ao frigorífico durante 30 minutos (deixei até à manhã do dia seguinte).</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">4. Retire o peso, a bandeja e, com muito cuidado, vá retirando a película aderente. Recorte o bolo para formar uma parte do número três. Disponha a base em cima do bolo, posicione-a e verta o bolo. Retire a restante película aderente e barre o bolo com <i>glassé</i><em>, </em>tendo o cuidado de utilizar a espátula a 45º e muito <i>glassé </i>para que a espátula não toque no bolo para não o esfarelar.</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">5. Decore com os <i>Smarties</i> e reserve.</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">6. Entretanto, a</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">masse a pasta de açúcar, estenda-a com um rolo sobre uma superfície polvilhada de açúcar em pó e disponha sobre a parte do bolo que falta decorar. E</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;">mbeleze com os brilhantes alimentares</span><span style="background-color: white; font-family: inherit; line-height: 18.4799995422363px;"> e encante os miúdos.</span><br />
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">E aqui ficam as fotografias. ATENÇÃO! Estas fotografias estão com muito pouca qualidade porque os comensais não deram tempo ao fotógrafo de serviço para </span></span><span style="line-height: 18.4799995422363px;">fazer</span><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;"> o trabalho. Foi o possível...</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Confesso que não conseguiria este resultado sem a preciosa ajuda das queridas blogueiras <a href="http://omundodaprincessu.blogspot.pt/2010/04/bolo-de-aniversario-da-su.html">Su</a>, <a href="http://soumaeemecuido.blogspot.pt/2013/09/bolos-com-desenhos-na-massa.html">Rafaela</a>, <a href="http://cozinha-da-risonha.blogspot.pt/2011/12/bolo-verde.html">Risonha</a> e <a href="http://receitazada.blogspot.com.br/2013/06/bolo-em-formato-de-numero.html">Aline</a>.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">E aqui fica o delicioso bolo de aniversário da minha M</span></span>ulherzinha<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">. Para o ano há mais!...</span><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span><span style="background-color: white; line-height: 18.4799995422363px;">Bjnhos e até breve!</span></span><br />
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com28970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-3233565530091137822014-11-09T10:12:00.000+00:002014-11-30T21:45:00.297+00:00Abertura oficial do II Festival Gastronómico do Concelho de Alcoutim "Sabores da Serra ao Rio".<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="background-color: white; text-align: justify;"><span style="line-height: 18.4799995422363px;">Integrada no programa da VII Feira da Perdi</span></span><span style="background-color: white; line-height: 18.4799995422363px; text-align: justify;">z</span><span style="background-color: white; line-height: 18.4799995422363px; text-align: justify;">, a decorrer em Martim Longo, ontem, pelas 20:00h, foi o arranque da 2.º edição do Festival Gastronómico do Concelho de Alcoutim "Sabores da Serra ao Rio", dedicado aos "Sabores de Outono", com um Showcooking apresentado pelo Chef Adérito Almeida, dedicado à caça. O ingrediente principal escolhido pelo Chef foi o coelho bravo acompanhado com feijão branco e guarnecido com batata doce de Aljezur</span><span style="background-color: white; line-height: 18.4799995422363px; text-align: justify;">. Seguiu-se a apresentação e visionamento dos vídeos promocionais dos 14 restaurantes aderentes:</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 17.9200000762939px;">Restaurante “O Camané” - Alcoutim </span></span></div>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 17.9200000762939px;">GPS 37º28’16’’N / 7º28’21’’ O</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 17.9200000762939px;">Telefone : (+351) 964 108 585</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Restaurante “ O Soeiro” – Alcoutim </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º28’18’’N / 7º28’16’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone : (+351) 281 546 241/ (+351) 968 020 066</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><i>Riverside Tavern </i>– Alcoutim </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º28’15’’ N / 7º28’16.7’’O </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone: (+351) 969 186 676 / (+351) 281 546 527</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Tá-se bem <i>Beach Club</i> (Praia Fluvial do pego Fundo) – Alcoutim </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º28’20.0’’ N / 7º28’36.3’’O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone(+351) 969 186 676 / (+351) 281 546 216</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Restaurante “ A Taberna do Ramos” – Quatro Estradas, Balurcos, Alcoutim </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º26’13.3’ N/ 7º30’31.7’’O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone: (+351) 281 547 139 / (+351) 962 803 673</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Casa de Pasto “A Cantarinha do Guadiana” – Laranjeiras </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º24’10.4’’N / 7º27’28.6’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone : (+351) 281 547 196</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Café Central - Pereiro </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º26’45’’ N / 7º35’45’’O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone : (+351) 281 547 266</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Restaurante “ O Poço Novo” - Giões </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º28’19’’N / 7º41’40’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone : (+351) 281 498 207</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Restaurante “ Monte Branco” – Martim Longo </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º26’30’’N / 7º45’42’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone : (+351) 281 498 295</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Café Restaurante “ Pôr do Sol” – Martim Longo </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º26’29’’ N / 7º 46’ 18’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone: (+351) 966 967 300</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Restaurante "Chada da Aroeira" – Martim Longo </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37°26'29.2"N 7°45'31.4"W</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone: (+351) 917 568 923</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Café Restaurante “ Figo Verde” – Pessegueiro, Martim Longo </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º25’52.8’’ N / 7º50’46’’O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone: (+351) 281 498 036 / (+ 351) 938 970 202</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Restaurante “ O Chaparral” – Barrada, Martim Longo </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º25’28’’N / 7º47’35.3’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone: (+351) 964 427 564</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;"><br /></span></span><span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Casa de Pasto "Rodrigues" – Vaqueiros </span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">GPS 37º17’50.7’’N / 7º38’31’’ O</span></span><br />
<span style="font-family: inherit;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 17.9200000762939px;">Telefone : (+351) 281 495 239/ (+351) 933 574 091</span></span><br />
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<span style="background-color: white; line-height: 18.4799995422363px; text-align: justify;"><span style="font-family: inherit;">E aqui estão as fotografias...</span></span></div>
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<span style="font-family: inherit;">Muitos parabéns a todas as pessoas que tornaram este evento possível e, principalmente, a toda a equipa envolvida na montagem dos vídeos promocionais dos restaurantes e a todos os sócios gerentes e suas equipas, pela dedicação e profissionalismo.</span></div>
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">MUITO OBRIGADA A TODOS E ATÉ PARA A PRÓXIMA.</span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><b><span style="font-family: inherit;">Deixo-vos dois convites: </span></b><b><span style="font-family: inherit;"><br /></span></b><b><span style="font-family: inherit;">Venham visitar-nos e degustar todos estes sabores nos restaurantes aderentes à 2.ª edição do Festival Gastronómico do Concelho de Alcoutim "Sabores da Serra ao Rio", de 8 a 30 de novembro.</span></b></div>
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<b><span style="font-family: inherit;">Contemplem os vídeos promocionais dos restaurantes e apreciem a nossa gastronomia em; </span></b></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com38970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-39503139774984007892014-11-08T06:54:00.000+00:002014-11-08T06:56:09.755+00:00II Festival Gastronómico "Sabores da Serra ao Rio" arranca hoje.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 18.4799995422363px;"><span style="font-family: inherit;">A segunda edição do Festival Gastronómico de Alcoutim "Sabores da Serra ao Rio" é dedicada aos sabores de Outono e vai decorrer em 14 restaurantes do concelho, de 08 a 30 de Novembro.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; text-align: left;"><span style="line-height: 18.4799995422363px;">Nos nossos restaurantes pode degustar os pratos mais típicos da nossa gastronomia, como javali estufado, ensopado de borrego, arro</span></span><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;">z</span><span style="background-color: white; text-align: left;"><span style="line-height: 18.4799995422363px;"> de coelho, coelho frito, cataplana de perdi</span></span><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;">z</span><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;"> ou de coelho, cozido</span><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;"> de feijão, cozido de grão, migas com carne de alguidar, bochechas de porco, fritada, pudim de mel, torta de alfarroba, filhós, a</span><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;">z</span><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;">evias, entre outros.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px; text-align: left;">Venha deliciar-se com os Sabores do nosso Outono!...</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #666666; font-size: 13px; line-height: 18.4799995422363px;">Para mais informações: www.cm-alcoutim.pt ou </span><span style="color: #666666; font-size: x-small;"><span style="line-height: 18.4799995422363px;">https://www.facebook.com/cmalcoutim.</span></span></span></div>
manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com08970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-39491451076180603652014-10-05T15:55:00.001+01:002014-10-05T16:09:30.508+01:00Temptation List... de maçã. Claro!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Nas minhas primeiras incursões pelos blogues de culinária deparei-me com um </span><i style="font-family: inherit;">post</i><span style="font-family: inherit;"> que me deixou literalmente a "babar o ecrã", o </span><a href="http://cozinhadaduxa.blogspot.pt/2012/09/fins-de-tarde-descontraidos-enquanto-o.html" style="background-color: white; color: #bb5421; font-family: inherit; text-decoration: none;"><span style="line-height: 18px;"><span style="color: blue;">Fins de Tarde Descontraídos enquanto o Verão não Arruma as Malas</span></span></a><span style="background-color: white; color: #666666; font-family: inherit;">, </span><span style="font-family: inherit;">do blogue <a href="http://cozinhadaduxa.blogspot.pt/">Cozinha da Duxa</a>, da querida e talentosa Duxa. E foi neste</span> <i style="font-family: inherit;">post</i><span style="font-family: inherit;"> que me inspirei para </span>fazer<span style="font-family: inherit;"> umas maçãs assadas deliciosas...</span></div>
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<a href="http://saborescomtempo.blogspot.pt/2012/10/coelho-assado-na-brasa-e-umas-macas.html"><span style="font-family: inherit;">Maçãs assadas em vinho Moscatel</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO-FmDy0dG-kae6dX8KEz3BOmuHatx7i_Zc5a5h5465BALi3mW5bliOgcwBVPSiFOSkOgFBSLswZBjAGaLpj26xUZOdxt3MkdgTU96R_aEWdw3ZXlmnepdQbllBjJxKVd7h02Gvy5P0j8/s1600/Ma%C3%A7%C3%A3+assada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpO-FmDy0dG-kae6dX8KEz3BOmuHatx7i_Zc5a5h5465BALi3mW5bliOgcwBVPSiFOSkOgFBSLswZBjAGaLpj26xUZOdxt3MkdgTU96R_aEWdw3ZXlmnepdQbllBjJxKVd7h02Gvy5P0j8/s1600/Ma%C3%A7%C3%A3+assada.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit;">Com um calor quase insuportável por estas bandas, já tenho saudades dos dias outonais junto à lareira, com uma chávena de chá e uma fatia de um delicioso bolo de maçã por companhia. Enquanto o Outono não chega, aqui ficam mais umas delícias da minha Temptation List... de maçã, claro!</span><br />
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<a href="http://saborescomtempo.blogspot.pt/2012/10/azevias-de-maca.html"><span style="font-family: inherit;">Azevias de maçã</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabUkB-6bJ43RGlCTY3EYtwlM-wFFyrC92Pz0co2tYqNgHSZsDENqK-8dnOvtQUcVCK2UM9NBs6r4uAUX4pkr0M553toWKYhUQEoQy4yijhhoOR9lQhteG_FqAbIrrfYGw6_dQYhn51xhn/s1600/Azevias+ma%C3%A7%C3%A3+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabUkB-6bJ43RGlCTY3EYtwlM-wFFyrC92Pz0co2tYqNgHSZsDENqK-8dnOvtQUcVCK2UM9NBs6r4uAUX4pkr0M553toWKYhUQEoQy4yijhhoOR9lQhteG_FqAbIrrfYGw6_dQYhn51xhn/s1600/Azevias+ma%C3%A7%C3%A3+1.jpg" height="428" width="640" /></a></div>
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<span style="font-family: inherit; font-size: small; font-weight: normal;"><a href="http://saborescomtempo.blogspot.pt/2013/09/mini-bolos-nude-de-maca-em-calda-de.html">Mini bolos nude de maçã em calda de laranja e framboesas</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2knkP2Zi6iRnIWyQ-9K6jXIxMIGZNKOv7CNW0ivjKA4mvCQ8RFvU95iv_Tpbf1gny-qoOnR8V3ja3tfi94hg5HP-p77453P4VhY1nERpuMsTRh8PhXFYgMe1pc-RQMne_0qby6EdCO3qR/s1600/Mini+bolo+nude+ma%C3%A7%C3%A3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2knkP2Zi6iRnIWyQ-9K6jXIxMIGZNKOv7CNW0ivjKA4mvCQ8RFvU95iv_Tpbf1gny-qoOnR8V3ja3tfi94hg5HP-p77453P4VhY1nERpuMsTRh8PhXFYgMe1pc-RQMne_0qby6EdCO3qR/s1600/Mini+bolo+nude+ma%C3%A7%C3%A3.jpg" height="428" width="640" /></a></div>
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<a href="http://saborescomtempo.blogspot.pt/2013/03/para-uma-sobremesa-deliciosa.html"><span style="font-family: inherit;">Maçãs aromatizadas com licor de romã</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zp2d-cfFr9u9aG97A5R-6c4MLTtUn32d3cOvkm1NGBGVH09YnBTZ-idzdCHD3PRvBzQcuhG6Ksa4vbiDxKrdlaIJnNH3GVlrXxOENNBGAPvMkMKc_NPpZg7atamanJs_ExLVOaxC3ZSc/s1600/Sobremesa+com+folar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zp2d-cfFr9u9aG97A5R-6c4MLTtUn32d3cOvkm1NGBGVH09YnBTZ-idzdCHD3PRvBzQcuhG6Ksa4vbiDxKrdlaIJnNH3GVlrXxOENNBGAPvMkMKc_NPpZg7atamanJs_ExLVOaxC3ZSc/s1600/Sobremesa+com+folar.jpg" height="428" width="640" /></a></div>
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<a href="http://saborescomtempo.blogspot.pt/2012/12/casa-com-cheiro-natal.html"><span style="font-family: inherit;">Bolo de maçã e canela</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpARoBsFrtoTjCi0In2-r_6XVVGXzxMCuhrTQG3mFpvvJvlz6Pu0jjlWqcFOfq4KJJTGbez9f6V3C4rhkaD_rFtFa12NtCIl0n4K-xU96xaDpjWtziKXZqMqjMdi9X6Le9vwAVWwMb3lg/s1600/Bolo+ma%C3%A7%C3%A3+e+canela.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpARoBsFrtoTjCi0In2-r_6XVVGXzxMCuhrTQG3mFpvvJvlz6Pu0jjlWqcFOfq4KJJTGbez9f6V3C4rhkaD_rFtFa12NtCIl0n4K-xU96xaDpjWtziKXZqMqjMdi9X6Le9vwAVWwMb3lg/s1600/Bolo+ma%C3%A7%C3%A3+e+canela.jpg" height="428" width="640" /></a></div>
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<a href="http://saborescomtempo.blogspot.pt/2013/02/sobremesas-para-o-dia-de-s-valentim.html"><span style="font-family: inherit;">Crepes com licor de poejo</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx75EyFftneBqkCQ5CRmCMNJTPYLkykU_p5VrXzYqkrWMMuRVVrJ8q-0bK3Y76T0HegkWr4h_xPL6X_Qr5WJLm4JKnhGa17b9dldu0riohyBmdGtcGXrf2vDLYENUkA_o9xPYD5iVnHGXt/s1600/Crepes+com+licor+rom%C3%A3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx75EyFftneBqkCQ5CRmCMNJTPYLkykU_p5VrXzYqkrWMMuRVVrJ8q-0bK3Y76T0HegkWr4h_xPL6X_Qr5WJLm4JKnhGa17b9dldu0riohyBmdGtcGXrf2vDLYENUkA_o9xPYD5iVnHGXt/s1600/Crepes+com+licor+rom%C3%A3.jpg" height="428" width="640" /></a></div>
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<a href="http://saborescomtempo.blogspot.pt/2014/05/dia-da-mae-e-um-bolo-de-maca-especial.html"><span style="font-family: inherit;">Bolo holandês de maçã by Buddy Valastro</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_A1gTzcUbBedMmsIen-BZrcp4XhzcW3AfIuQ-Rwt_xZSENMttjmVFuVgq1qegu5ee5-T9DATs3xoG4z6cuG6YwHly3FfQuMz-HlEQF4mRz_L2A2u_T1ZhMH3xjciXDhraVKkJF-A-ZpG/s1600/Bolo+Buddy+Valastro3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL_A1gTzcUbBedMmsIen-BZrcp4XhzcW3AfIuQ-Rwt_xZSENMttjmVFuVgq1qegu5ee5-T9DATs3xoG4z6cuG6YwHly3FfQuMz-HlEQF4mRz_L2A2u_T1ZhMH3xjciXDhraVKkJF-A-ZpG/s1600/Bolo+Buddy+Valastro3.jpg" height="428" width="640" /></a></div>
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<a href="http://saborescomtempo.blogspot.pt/2014/04/parabens.html"><span style="font-family: inherit;">Bolo de maçã</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWx9yTGQwu8MTzZ1V-zrpefzq1I5LOoM8KNOb8dNkuZGi3zgWqgz7Ukl9ptBnanX34kpU95u7MU5fVB4FyiZrz-pLmADjMB3MBtjCHBc-7iNntfCpiaVMUodS5jEDNKjRMOOwnDY7Dg1e/s1600/Bolo+ma%C3%A7%C3%A3+f%C3%A1cil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWx9yTGQwu8MTzZ1V-zrpefzq1I5LOoM8KNOb8dNkuZGi3zgWqgz7Ukl9ptBnanX34kpU95u7MU5fVB4FyiZrz-pLmADjMB3MBtjCHBc-7iNntfCpiaVMUodS5jEDNKjRMOOwnDY7Dg1e/s1600/Bolo+ma%C3%A7%C3%A3+f%C3%A1cil.jpg" height="428" width="640" /></a></div>
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<a href="http://saborescomtempo.blogspot.pt/2014/02/menu-para-partilhar-no-dia-de-s-valentim.html"><span style="font-family: inherit;">Quadrados de maçã com iogurte</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8N6kWu5p57d_vDAh0D8ErWHgPFpV4LpR1z8UfZQJfRKST-SVMskXMM5_Sgwc6r-gfYFxeSvaGJJx8ECKCBRlmxWoTdiMq4Q5aBH50hrLN2-TC5ARQnv0Ag3f20V_g5cbxy67zfoPJWRd/s1600/Quadrados+ma%C3%A7%C3%A3+com+iogurte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8N6kWu5p57d_vDAh0D8ErWHgPFpV4LpR1z8UfZQJfRKST-SVMskXMM5_Sgwc6r-gfYFxeSvaGJJx8ECKCBRlmxWoTdiMq4Q5aBH50hrLN2-TC5ARQnv0Ag3f20V_g5cbxy67zfoPJWRd/s1600/Quadrados+ma%C3%A7%C3%A3+com+iogurte.jpg" height="428" width="640" /></a></div>
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Bom apetite!<br />
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com08970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-41737148802070165282014-10-01T22:52:00.001+01:002014-10-01T22:52:24.207+01:00Açorda de bacalhau e Dia um... Na cozinha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">São conhecidas + de 1001 maneiras de o confecionar, mas a que me desperta memórias de infância é a deliciosa mas simples açorda de bacalhau que a minha avó fazia. E foi por esse motivo que escolhi esta</span><span style="font-family: inherit;"> receita da raia Algarvia com influências aletenjanas para participar na edição do mês de novembro do </span><a href="https://www.facebook.com/groups/diaumnacozinha/" style="font-family: inherit;">Dia Um... Na Cozinha</a><span style="font-family: inherit;">.</span></div>
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<span style="font-family: inherit; font-size: x-small;">Doses: 4 Tempo de preparação: 15 min Tempo de cozedura: 25 min Dificuldade: Fácil</span></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b></span></div>
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<span style="font-family: inherit;">3 postas de bacalhau</span><br />
<span style="font-family: inherit;"><st1:metricconverter productid="1 dl" w:st="on">1 dl</st1:metricconverter> de azeite</span><br />
<span style="font-family: inherit;">3 dentes de alho</span><br />
<span style="font-family: inherit;">1,5 l de água</span><br />
<span style="font-family: inherit;">1 ramo de coentros</span><br />
<span style="font-family: inherit;">Sal grosso q.b.</span><br />
<span style="font-family: inherit;">Pão de véspera</span><br />
<span style="font-family: inherit;">3 ovos</span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><b><span style="font-family: inherit;">Modo de preparação:</span></b><br />
<span style="font-family: inherit;"><span style="line-height: 19.7999992370605px;">1. Coloque o bacalhau de molho 24 horas antes e mude a água 3 a 4 </span><span style="line-height: 24px;">vezes</span><span style="line-height: 19.7999992370605px;">.</span></span><br />
<span style="font-family: inherit;">2. Corte o pão em fatias finas e reserve.</span><br />
<span style="font-family: inherit;">3. </span><span style="font-family: inherit;">Coza o bacalhau em abundante água durante cerca de 20 minutos. Entretanto, pele os alhos e lave os coentros, </span><span style="line-height: 19.7999992370605px;">pique-os, </span><span style="font-family: inherit; line-height: 19.7999992370605px;">junte-os ao sal no fundo de um alguidar de barro e </span><span style="line-height: 19.7999992370605px;">esmague-os muito bem com uma côdea de pão </span><span style="font-family: inherit; line-height: 19.7999992370605px;">caseiro. </span><span style="line-height: 19.7999992370605px;">Quando todos os ingredientes estiverem bem esmagados e misturados introduza o azeite e d</span><span style="line-height: 19.7999992370605px;">isponha as fatias de pão.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 19.7999992370605px;">4. Quando o bacalhau estiver cozido, retire-o</span></span><span style="font-family: inherit;"><span style="line-height: 19.7999992370605px;"> para uma travessa e reserve.</span></span><span style="font-family: inherit; line-height: 19.7999992370605px;"> E</span><span style="font-family: inherit; line-height: 19.7999992370605px;">scalfe os ovos na água da cozedura. Deixe cozer a gosto.</span></div>
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<span style="font-family: inherit;">5.</span><span style="font-family: inherit;"> Quando os ovos estiverem cozidos, verta o caldo por cima das sopas de pão e retifique os temperos. Disponha os ovos e o bacalhau em cima das sopas de pão e sirva de imediato.</span></div>
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<span style="font-family: inherit;">Bom apetite!</span></div>
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com48970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001tag:blogger.com,1999:blog-2232368578551690618.post-40333705414565555092014-09-07T17:40:00.001+01:002014-09-07T17:40:15.002+01:004.º Concurso Aromas e Sabores com Figo da Índia - Vencedores<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">1.º Classificado - <span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><b>Mousse de figo da Índia com chocolate, Michaela Joaquim.</b></span></span><br />
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<span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><span style="font-family: inherit;">2.º Classificado - <b>Espiral Pita, Ângela Teixeira.</b></span></span><br />
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<span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><span style="font-family: inherit;">3.º Classificado - <b>Doce Anajir, Tatiana Fernandes.</b></span></span><br />
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<span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><span style="font-family: inherit;">Prémio Inovação Amadores - <b>Bombons de chocolate com paté de figo da Índia, Sílvia Candeias</b>.</span></span></div>
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<span style="background-color: white; color: #141823; line-height: 19.3199996948242px;"><span style="font-family: inherit;">Prémio Inovação Profissionais - <b>Doce de figo da Índia e palma, Doces Candeias.</b></span></span><br />
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Muitos parabéns aos Vencedores!...<br />
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manuela teixeirahttp://www.blogger.com/profile/10882655545287065346noreply@blogger.com18970 Alcoutim, Portugal37.4699785 -7.473077600000010537.4573765 -7.4932476000000108 37.482580500000005 -7.45290760000001