tag:blogger.com,1999:blog-26705257405040986172024-03-26T12:20:05.980+00:00Doces TemperosO blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-2670525740504098617.post-52914687988402452242018-03-22T21:55:00.001+00:002018-03-22T22:29:08.644+00:00Bolo de Chocolate com Beterraba e Chá Verde<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: medium;">Este bolo é daqueles que podemos comer sem problemas de peso, tanto na consciência como na balança. Alia a beterraba ao chá verde , dois poderosos amigos do nosso corpito, e acrescenta-se o chocolate para alegrar o palato. O resultado é um bolo extremamente agradável, fofo , húmido, em que o sabor para muitos incómodo, da beterraba, se dilui com a poderosa ajuda do chocolate e do chá verde. Façam o favor de experimentar...</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b>O que leva:</b></span></div>
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100g chocolate em pó</div>
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200g farinha para bolos com fermento </div>
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1 colher café bicarbonato de sódio</div>
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200g açúcar amarelo</div>
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100g chocolate para culinária</div>
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125 margarina de girassol</div>
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200g beterraba cozida triturada</div>
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4 ovos</div>
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meia chávena pequena de chá verde frio</div>
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Açúcar em pó para polvilhar</div>
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<span style="font-size: small;"><span style="font-size: large;"><b>Como se faz :</b></span></span><br />
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Bata os ovos, na batedeira, até ficarem em espuma. Derreta o chocolate para culinária com a margarina no microondas. Numa taça misture os ingredientes secos, a farinha, o bicarbonato de sódio, o chocolate em pó e o açúcar. Mantendo a batedeira ligada adicione a mistura do chocolate com a margarina aos ovos. Junte a beterraba . Aos poucos vá adicionando os ingredientes secos batendo sempre a baixa velocidade. Adicione o chá verde. Pré-aqueça o forno a 180º e coloque a massa numa forma de 23 cm de diâmetro, untada e enfarinhada. Deixe cozer cerca de 20 minutos, não precisa de ficar muito cozido. Retire do forno e deixe arrefecer na forma por 10 minutos.</div>
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com33tag:blogger.com,1999:blog-2670525740504098617.post-24237162101396543962017-10-06T01:49:00.000+01:002017-10-06T02:25:24.426+01:00Bolo de chocolate com creme de laranja verde<span style="font-family: Arial, Helvetica, sans-serif;">Nunca tinha experimentado utilizar laranjas verdes nas minhas aventuras culinárias. Mas no outro dia e há falta de limões, decidi utilizar laranjas ainda verdes das férteis laranjeiras da minha casa na alentejana vila do Cano. Fiquei surpreendida com o resultado. Um mistura de laranja, limão e lima, ainda mais aromática. Surgiu-me logo a ideia de que combinariam muito bem com chocolate. Com bolo de chocolate.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Trouxe então algumas laranjas verdes e ontem decidi fazer este bolinho para o jantar de feriado em família.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">O creme ficou com um sabor diferente do creme de laranja habitual, contudo, muito interessante.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pareceu-me que aprovaram ...</span><br />
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<b><span style="font-size: large;">Ingredientes: </span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bolo de chocolate:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4 ovos</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chávena de açúcar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chávena de farinha c/ fermento</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chávena de leite</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chávena de óleo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chávena de chocolate em pó</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 chávena de cacau em pó</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Creme de laranja verde:</span></div>
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<span itemprop="name" style="box-sizing: border-box; color: #333333; font-family: Arial, Helvetica, sans-serif;">150 gr de manteiga à temperatura ambiente</span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">40 ml de leite</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="name" style="box-sizing: border-box; color: #333333;">350 gr Açúcar em pó</span><span style="color: #333333; font-family: "merriweather" , "georgia" , serif;"> </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;">raspa de laranja verde q.b.</span></div>
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<b><span style="font-size: large;">Como se faz:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Juntar todos os ingredientes numa tigela redonda que possa ir ao microondas, mexer bem até ficar tudo muito bem ligado. Levar ao microondas por 8 minutos a 900 W ou potência máxima e está pronto. Entre a preparação e a cozedura temos um bolo de chocolate fantástico em 10 minutos.</span></div>
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<span style="font-size: large;"><b>Preparação do creme e montagem do bolo:</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bata a manteiga com a batedeira como se fosse bater claras em castelo e adicione o açúcar em pó, aos poucos, sem parar de bater.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Assim que obtiver um creme fofo, adicione o leite e bata mais um pouco para homogeneizar. Adicione o corante a gosto e bata novamente.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Com a ajuda de uma faca de serra, corte o bolo em duas camadas.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coloque uma camada de bolo no prato de serviço e barre com creme. Alise e sobreponha a outra camada de bolo. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Barre o topo e as laterais com o creme de manteiga. Alise ligeiramente com uma espátula e leve ao frio, para solidificar, durante cerca de 20 minutos.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Molhe uma espátula lisa em água bem quente e passe no topo e laterais do bolo, para alisar. Repita este processo tantas vezes quantas sejam necessárias, até o bolo ficar liso.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Decore a gosto.</span></div>
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com11tag:blogger.com,1999:blog-2670525740504098617.post-70727866523893413802017-09-29T17:30:00.002+01:002017-09-29T18:28:29.483+01:00"Las perlas" de Vigo<div class="MsoNormal">
<span style="background: white; font-family: "arial" , "sans-serif";">Vigo é a maior cidade galega e também a porta de entrada das Rías
Baixas, onde se situam as mais belas praias da região. Embora o seu porto (o
principal do país em atividade pesqueira) exista desde o século xv, a cidade
como a conhecemos hoje só se desenvolveu desde há 100 anos para cá.</span></div>
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<o:p></o:p>
<div class="MsoNormal">
<span style="background: white; font-family: "arial" , "sans-serif";"> As ruas são muito movimentadas,
mas lá do alto, dos parques do Castro e da Guia, é possível apreciar com
tranquilidade as melhores vistas da cidade sobre a ria.<o:p></o:p></span></div>
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<span style="background: white; font-family: "arial" , "sans-serif";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdcCl80Vr2Q-KvcASLJTTVhFqPczaJQBT-2fuJ5N9CES4vPQd4Q0OdrIYSRnQPTWcsjei8zpG3OCovtTnevtbpiGUa0lKXaQ9dbTVfMnvNWJeh2vwTosWvu90GXpzDU0Q4eX1LTYYE_A/s1600/BeFunky+Collage+ii.jpg" imageanchor="1" style="font-family: Arial, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRdcCl80Vr2Q-KvcASLJTTVhFqPczaJQBT-2fuJ5N9CES4vPQd4Q0OdrIYSRnQPTWcsjei8zpG3OCovtTnevtbpiGUa0lKXaQ9dbTVfMnvNWJeh2vwTosWvu90GXpzDU0Q4eX1LTYYE_A/s640/BeFunky+Collage+ii.jpg" width="640" /></a></span></div>
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<span style="background: white; font-family: "arial" , "sans-serif";"><br /></span></div>
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<span style="background: white; font-family: "arial" , "sans-serif";">Vigo possui uma forte tradição
gastronómica ligada ao mar em virtude da sua situação geográfica e da principal
actividade sempre ter sido a pesca.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background: white; font-family: "arial" , "sans-serif";">Uma das referências de Vigo</span><span style="font-family: "arial" , "sans-serif";">
é o “Mercado de Piedra”, no “casco viejo”, um lugar onde outrora se comercializavam
produtos de contrabando vindo de outras
paragens como a penicilina ou álcool.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">O mercado de
Piedra é um mercado na rua onde as ostreiras vendem diariamente ostras muito frescas provenientes da Ria.</span><br />
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlKQWdl6UNJXFv55w5f1aNjWllBGXa4i0UrSlBZ4K7VJnfN0PZNRo4eo1V7XWqqPl8D6nau7C6zRsohRhHKwG4lhicdp30qddsJ017ItTdkoZiveANXjZJG5LIyBOREYM1oSyJMwTDUc/s1600/DSC_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="1000" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlKQWdl6UNJXFv55w5f1aNjWllBGXa4i0UrSlBZ4K7VJnfN0PZNRo4eo1V7XWqqPl8D6nau7C6zRsohRhHKwG4lhicdp30qddsJ017ItTdkoZiveANXjZJG5LIyBOREYM1oSyJMwTDUc/s640/DSC_0181.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "sans-serif";">Costumam-se
comer cruas mas para os que não estão habituados a comer estes bivalves, existe
a possibilidade de as comerem grelhadas acompanhandas de um bom vinho “albariño”.<o:p></o:p></span></div>
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<span style="font-family: "arial" , "sans-serif";"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9T4sx-P9anJ-Mv-rlJF6ny3tzTQVegVmsJuPFFfNZJu-oaYlGscBI7CntExLNidb72coMQduuFSfD_FEAP7Y5CkQ9eGq-r1C7WWlni9YMmUIiNrG-5WXVEyEGjicxH_1eiWFfhmvrOWM/s1600/Mardi-Gras-Grilled-Oysters-7.jpg" imageanchor="1" style="font-family: Arial, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9T4sx-P9anJ-Mv-rlJF6ny3tzTQVegVmsJuPFFfNZJu-oaYlGscBI7CntExLNidb72coMQduuFSfD_FEAP7Y5CkQ9eGq-r1C7WWlni9YMmUIiNrG-5WXVEyEGjicxH_1eiWFfhmvrOWM/s640/Mardi-Gras-Grilled-Oysters-7.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Nas ruas que
ladeiam o mercado de pedra existem muitos restaurante e tascas onde se pode provar bom marisco e o famoso polvo à galega servido
num circulo de madeira.</span><br />
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Não sendo uma
cidade monumental Vigo atrai pela luz, pela paisagem, pelo mar, pela
simplicidade que a caracteriza. Vale a pena uma visita!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJu2Ev-6UZPF9imwLnDQWc9QQq2l7njzTSqGM26SpyMbp7D8Z5hprhKbq1ppf3TSnRGlL5ymJE5V54h5S5bxSaa_QfyBiH2RxXGJWx5fqPwKB1we_jLRHitsC93DiIJqwb8VigmH0brg/s1600/26211280.jpg" imageanchor="1" style="font-family: Arial, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="632" data-original-width="948" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJu2Ev-6UZPF9imwLnDQWc9QQq2l7njzTSqGM26SpyMbp7D8Z5hprhKbq1ppf3TSnRGlL5ymJE5V54h5S5bxSaa_QfyBiH2RxXGJWx5fqPwKB1we_jLRHitsC93DiIJqwb8VigmH0brg/s640/26211280.jpg" width="640" /></a></div>
O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com6tag:blogger.com,1999:blog-2670525740504098617.post-57253903881978478762017-09-20T15:45:00.000+01:002017-09-20T18:48:43.318+01:00Chips de batata doce com pimenta e tomilho<br />
<br />
<header class="entry-header" style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; letter-spacing: 0.5px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcp1D9-7mWI6wNHS_ggvvsr1DgLbYyztAc1MR0NiJkBblks0uMy9HxnVDwAZSp3uCTrsY8MUwL5dAuSjXxo2MN6Q0HQlOYWMnFJcU55h5M1mLFAGH_qxo0S8lTpRVo3NM_o4a0FjxayU/s1600/DSCF1780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1524" data-original-width="1600" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkcp1D9-7mWI6wNHS_ggvvsr1DgLbYyztAc1MR0NiJkBblks0uMy9HxnVDwAZSp3uCTrsY8MUwL5dAuSjXxo2MN6Q0HQlOYWMnFJcU55h5M1mLFAGH_qxo0S8lTpRVo3NM_o4a0FjxayU/s640/DSCF1780.jpg" width="640" /></a></div>
<header class="entry-header" style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; letter-spacing: 0.5px;"><br /></header><header class="entry-header" style="background-color: white; box-sizing: border-box; font-family: Arimo, sans-serif; letter-spacing: 0.5px;"><div class="MsoNormal">
São inúmeras as qualidades da batata doce. Dizem os
entendidos que ajuda a controlar a diabetes porque tem baixo
índice glicémico, emagrece porque diminui o apetite, fortalece o
sistema imunológico porque tem boa quantidade de vitamina A, melhora o
funcionamento do intestino porque é bastante rica em fibras etc...etc...
</div>
<div class="MsoNormal">
Para além de todos estes benefícios pode
também tornar-se um fantástico petisco se consumida por
exemplo em forma de finas fatias comummente chamadas de chips.Esta
receita tão simples, não é na verdade das mais saudáveis porque são chips de
batata doce fritas. Mas de vez em quando comer um snacksito
destes não é nenhum pecado capital. Por isso experimentem, provem e
comprovem o quão saborosa é esta finger food....(Nahhh, acho que
prefiro petisco, mesmo!!! )</div>
</header><br />
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<h1 class="entry-title" itemprop="headline" style="box-sizing: border-box; font-family: "Nunito Sans", sans-serif; font-weight: 500; line-height: 1.2; margin: 24.6px 0px 30px; text-align: left;">
</h1>
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</div>
</header><br />
<div class="entry-content" itemprop="text" style="background-color: white; box-sizing: border-box;">
<div style="text-align: justify;">
<br /></div>
<h5 style="box-sizing: border-box; font-family: "Nunito Sans", sans-serif; letter-spacing: 0.5px; line-height: 1.2; margin: 0px 0px 30px; text-align: justify;">
<span style="font-size: large;">O que leva:</span></h5>
<div>
<ul style="margin-top: 0cm;" type="disc"><span style="font-size: medium;">
<li class="MsoNormal"><span style="font-family: "arial" , "helvetica" , sans-serif;">batata
doce;</span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "helvetica" , sans-serif;">óleo</span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "helvetica" , sans-serif;">tomilho</span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "helvetica" , sans-serif;">pimenta</span></li>
<li class="MsoNormal"><span style="font-family: "arial" , "helvetica" , sans-serif;">sal
a gosto</span></li>
</span></ul>
</div>
<h5 style="box-sizing: border-box; font-family: "Nunito Sans", sans-serif; letter-spacing: 0.5px; line-height: 1.2; margin: 0px 0px 30px; text-align: justify;">
</h5>
<h5 style="box-sizing: border-box; font-family: "Nunito Sans", sans-serif; letter-spacing: 0.5px; line-height: 1.2; margin: 0px 0px 30px; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jDz0LF7-EJQxHeEgdJlaAf67hC5_QA4RjxMavVGVQ7cmacpmg5h-chhwvs_eNSDlH1vHKmpebmRXimUhDsByirQEM-zf-fvWLES3y_SvjzwGwtkE8Yun8j1wdxRFKHrAmI4jah8Gqtk/s1600/DSCF1805.jpg" imageanchor="1" style="font-family: Arimo, sans-serif; font-size: medium; font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1100" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jDz0LF7-EJQxHeEgdJlaAf67hC5_QA4RjxMavVGVQ7cmacpmg5h-chhwvs_eNSDlH1vHKmpebmRXimUhDsByirQEM-zf-fvWLES3y_SvjzwGwtkE8Yun8j1wdxRFKHrAmI4jah8Gqtk/s640/DSCF1805.jpg" width="640" /></a></h5>
<h5 style="box-sizing: border-box; font-family: "Nunito Sans", sans-serif; letter-spacing: 0.5px; line-height: 1.2; margin: 0px 0px 30px; text-align: justify;">
<div class="MsoNormal">
<span style="font-size: large;">Como se faz:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: small;">Lava-se muito bem a
batata doce e descasca-se. Também pode utilizá-la com casca.Depois
cortam-se as batatas em fatias finas usando uma mandolina.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: small;">Colocam-se as fatias sobre papel absorvente e cobrem-se com
outra folha de papel para secar bem.</span></div>
<div class="MsoNormal">
<span style="font-size: small;">Aquece-se o óleo, de preferência numa frigideira
larga e alta.</span></div>
<div class="MsoNormal">
<span style="font-size: small;">Quando o óleo estiver quente (não muito quente)
colocam-se algumas fatias de batata até dourarem.</span></div>
<div class="MsoNormal">
<span style="font-size: small;">Depois é só escorrer e colocar sobre uma camada fofa de
papel absorvente. Quanto mais sequinhas as batatas estiverem, mais crocantes
elas ficam e permanecem. </span></div>
<div class="MsoNormal">
<span style="font-size: small;">De seguida polvilha-se a gosto com sal, pimenta e tomilho.</span></div>
</h5>
<div style="box-sizing: border-box; font-family: arimo, sans-serif; letter-spacing: 0.5px; margin-bottom: 28px; padding: 0px; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCOGpZCJjcoGdsfJm0Tasp-CYVO39zUs9zFrd8ZZ7BKIbxcBaUj90hMkQHo_fWRDKe7enkBmKXc6ICM5daeRvYS93cf97BTTe6qvN6NsgPdx2ZNlu4zqk-2VHwYUznluqp6yk_42JBpQ/s1600/DSCF1796.jpg" imageanchor="1" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCOGpZCJjcoGdsfJm0Tasp-CYVO39zUs9zFrd8ZZ7BKIbxcBaUj90hMkQHo_fWRDKe7enkBmKXc6ICM5daeRvYS93cf97BTTe6qvN6NsgPdx2ZNlu4zqk-2VHwYUznluqp6yk_42JBpQ/s640/DSCF1796.jpg" width="640" /></a></div>
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<br /></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-16596287442379156702017-09-18T18:58:00.000+01:002017-09-18T19:06:22.128+01:00Doce de Framboesa<div style="text-align: center;">
FRAMBOESA</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Há um ruído </div>
<div style="text-align: center;">
de asas</div>
<div style="text-align: center;">
que te é próximo</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Um odor a flor</div>
<div style="text-align: center;">
a framboesa</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Um sabor a leite </div>
<div style="text-align: center;">
e a morango</div>
<div style="text-align: center;">
numa uterina luz de penumbra acesa</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Maria Teresa Horta</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFD-nb0krZdWXCCPQNpOolrLHW_tBXiVASCztQDCTpEFrHWoczhdDNugXvu2JoKc6HeH6FL-EWNmUs7Ms4Z1qZE4Ji0BC2jV9OnqizPmDMjDMjFOZs6NcmM9odJVW6rkIPjIQjOlvlpz8/s1600/DSCF1737.jpg" imageanchor="1" style="background-color: white; font-family: Georgia, Verdana, Arial, Helvetica, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1097" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFD-nb0krZdWXCCPQNpOolrLHW_tBXiVASCztQDCTpEFrHWoczhdDNugXvu2JoKc6HeH6FL-EWNmUs7Ms4Z1qZE4Ji0BC2jV9OnqizPmDMjDMjFOZs6NcmM9odJVW6rkIPjIQjOlvlpz8/s640/DSCF1737.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><b>O que leva:</b></span></span><br />
<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;">500 g de maravilhosas framboesas frescas (produção da horta do meu pai)</span><br />
<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;">1 limão </span><br />
<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;">300 g de açúcar</span><br />
<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;">um pau de canela </span><br />
<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;">uma pitada de baunilha ( facultativo)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCi5Fot_KaT9K5AgKZMGsok1RdUh8acAoDI6w2VxJMl0Fr_Xxkw3eOvuxwPMCiKszepQbqaHawNXwOP2RjGX4H3MaSjZtWmksEEFJf01wizwP0-vHS-9-iDr-GtlNIDigq-RmRVZOgbNo/s1600/DSCF1775.jpg" imageanchor="1" style="background-color: white; font-family: Georgia, Verdana, Arial, Helvetica, sans-serif; font-size: 14px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCi5Fot_KaT9K5AgKZMGsok1RdUh8acAoDI6w2VxJMl0Fr_Xxkw3eOvuxwPMCiKszepQbqaHawNXwOP2RjGX4H3MaSjZtWmksEEFJf01wizwP0-vHS-9-iDr-GtlNIDigq-RmRVZOgbNo/s640/DSCF1775.jpg" width="426" /></a></div>
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<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><b>Como se faz:</b></span></span><br />
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<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;">Deite as framboesas num tacho, junte o sumo do limão, o pau de canela, um pouco de baunilha a gosto e o açúcar. Leve ao lume brando até começar a ferver. De seguida aumente o lume e deixe cozinhar durante 25 minutos, retirando a espuma que se forma na superfície com uma escumadeira. Desligue o lume e deixe arrefecer. Deite para frascos esterilizados, tape e guarde num local escuro ou no frio.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2A8Z4SQK0kfM8NYDhnyT57-DS88u7_tJargWfvK-wMMEXIT0GGx-ZNT-1XLAjJkRLS68oeX_k7SfDQ_o1oAfobB5O2GXQfBapSHF_aFlrXx4HcUrjUANbQsNUMaNev2zL8IdnhqaSw0/s1600/DSCF1755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF2A8Z4SQK0kfM8NYDhnyT57-DS88u7_tJargWfvK-wMMEXIT0GGx-ZNT-1XLAjJkRLS68oeX_k7SfDQ_o1oAfobB5O2GXQfBapSHF_aFlrXx4HcUrjUANbQsNUMaNev2zL8IdnhqaSw0/s640/DSCF1755.jpg" width="426" /></a></div>
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<span style="background-color: white; color: #330000; font-family: "georgia" , "verdana" , "arial" , "helvetica" , sans-serif; font-size: 14px;"><br /></span>O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com2tag:blogger.com,1999:blog-2670525740504098617.post-39244676288958616052017-09-08T18:04:00.000+01:002017-09-08T18:08:12.158+01:00Bolinhos de Cereais e Mel <div class="separator" style="clear: both; text-align: center;">
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Estes biscoitos crocantes e saborosos são uma óptima alternativa para quem quer ir petiscando um docinho de vez em quando, sem ficar com peso na consciência. São confeccionados com cereais integrais, daqueles que costumamos consumir ao pequeno almoço ou com muesli, granola ... aquilo que tiverem à mão ou gostarem mais.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">São igualmente uma saudável opção para o lanchinho da criançada que por estes dias vai iniciar mais um ano letivo.Podem ser feitos durante o fim de semana já que aguentam perfeitamente a semana toda, isto é , se conseguirem... ahahahah!</span></span><br />
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<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">O que leva:</span></b><br />
<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></b></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">100 gramas de manteiga de amendoim ou manteiga comum</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4 colheres de sopa de mel</span></span></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 ovo</span></span></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 colher de café de bicarbonato de sódio</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2 chávenas de cereais integrais</span></span></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 chávena de flocos de aveia ou farinha integral</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 limão (raspa)</span></span></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">25 gramas de passas</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmid28IOWPrcIc4hV-UyKivr4kvvUQYEFckjHVsKPvgpd6erKJaR7b7mVCrI0QA2VuJ_X4lNR6RqBw6CL8qat8kJLOq_mpbAYQUi1p7QS6dNWbX3aTTCXgX5NCJ8daAPcXKoYQ8-i-Zoc/s1600/21469603_744344379099874_328514611_n.jpg" imageanchor="1" style="font-family: Arial, Helvetica, sans-serif; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmid28IOWPrcIc4hV-UyKivr4kvvUQYEFckjHVsKPvgpd6erKJaR7b7mVCrI0QA2VuJ_X4lNR6RqBw6CL8qat8kJLOq_mpbAYQUi1p7QS6dNWbX3aTTCXgX5NCJ8daAPcXKoYQ8-i-Zoc/s640/21469603_744344379099874_328514611_n.jpg" width="632" /></a></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><strong style="box-sizing: border-box;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Como se faz:</span></strong></span><br />
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><strong style="box-sizing: border-box;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></strong></span></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coloque a manteiga num recipiente e leve ao microondas até derreter;</span></span></div>
<div style="border: 0px; box-sizing: border-box; outline: none; padding: 0px; text-align: justify;">
<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Adicione o mel, a raspa da casca do limão e o ovo;</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Misture bem.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Adicione o bicarbonato,os flocos de aveia ou a farinha, os cereais, as passas e mexa bem até ligar.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Num tabuleiro antiaderente ou, então, forrado com papel vegetal, disponha colheradas do preparado, ajeite-as, dando algum espaço entre elas;</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Leve a forno pré-aquecido nos 190º durante cerca de 15 minutos, até ficarem douradas.</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Retire do forno, deixe arrefecer um pouco e, com cuidado (quentes ficam ligeiramente moles).</span></span></div>
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<span style="border: 0px; box-sizing: border-box; margin: 0px; outline: none; padding: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Deixe arrefecer completamente e guarde em caixas com tampa.</span></span></div>
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-77569466114104538952017-07-26T21:40:00.000+01:002017-07-26T22:02:40.377+01:00Mimos de amoras silvestres<br />
"O meu país sabe a amoras silvestres no Verão..."<br />
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E no meu país fica o quintal do meu pai, que por esta altura tem os muros pintalgados de pequenas amoras silvestres a amadurecerem com pressa, o que nos faz puxar pela imaginação: Doce, docinhos, bolos, pudins , bolinhos...<br />
Há que colhê-las, diz o meu pai, ou em breve sem muita imaginação ou qualquer tipo de pudor, estarão a servir de manjar aos bandos de pardalitos que por ali passam...<br />
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E como filha obediente que sou, decidi mimar a família com este docinho bem saudável imaginado por mim.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixoFbgpcWawoscfcCvvAOIx5dNrdRgFmFV8aGqQ4IxkzJnb0Hvx9SS_-7B1d9GDyVzvJA9lumrB7ve5b7x4LQtuRxcmWECmf7nX1Bxc197tFvQjQAJvRgAEuiumsRfUdEHA8tQK722QU/s1600/DSCF1680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1191" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiixoFbgpcWawoscfcCvvAOIx5dNrdRgFmFV8aGqQ4IxkzJnb0Hvx9SS_-7B1d9GDyVzvJA9lumrB7ve5b7x4LQtuRxcmWECmf7nX1Bxc197tFvQjQAJvRgAEuiumsRfUdEHA8tQK722QU/s640/DSCF1680.jpg" width="640" /></a><br />
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<span style="font-size: large;"><b>O que leva:</b></span><br />
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Para a base decidi utilizar panquecas que se fazem como já expliquei aqui <a href="https://docestemperos.blogspot.pt/2008/05/blog-post.html?m=0">https://docestemperos.blogspot.pt/2008/05/blog-post.html?m=0</a><br />
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Creme:<br />
Dois iogurtes naturais<br />
4 folhas de gelatina<br />
4 colheres de açúcar em pó<br />
50 gr de amoras<br />
duas colheres de água<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGI_5wudpRWPnOTg_R6fpHHAxJWAtREAArGz1nvrJ1E-17g8BAa09-Vdt9x5cJsPLNoVbYGknFCRrW5dinVUEneRNJ7Zdqba-X4t_-QNpFrNrv3hmlUei4JfnBdgIInTwJFftTkXog_o4/s1600/DSCF1699.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGI_5wudpRWPnOTg_R6fpHHAxJWAtREAArGz1nvrJ1E-17g8BAa09-Vdt9x5cJsPLNoVbYGknFCRrW5dinVUEneRNJ7Zdqba-X4t_-QNpFrNrv3hmlUei4JfnBdgIInTwJFftTkXog_o4/s640/DSCF1699.jpg" width="640" /></a><br />
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<span style="font-size: large;"><b>Como se faz:</b></span><br />
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Leva-se ao lume as amoras com duas colheres de açúcar e duas colheres de água. Deixa-se cozer durante 5 minutos e retira-se do lume. Misturam-se os iogurtes com duas colheres de açúcar e lentamente adicionam-se as amoras cozidas.<br />
Demolham-se as folhas de gelatina, escorrem-se, derretem-se no Microondas e adicionam-se ao preparado de amoras.<br />
Com a varinha mágica tritura-se e mistura-se levemente. Deixa-se arrefecer 15 minutos no frio.<br />
Forra-se uma pequena forma amovível ou uns aros de alumínio com panquecas e sobre as mesmas deita-se o preparado de amoras. Vai de novo ao frio até solidificar, desenformam-se e servem-se os mimos bem fresquinhos decorados com amoras e folhas de manjericão.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJ4vZTDHHzSijozsL-JmxfX4E4psgbETfUsTPLqLxjx1KQIcI0xWy8bRi2quRbmEBL4lYI6kl_3dHvRB3XYS-0UgdDPe6vuWeUELEqRRpP36pIstkHg3hwo0ralBsib3t93reWyogPP0/s1600/DSCF1709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJ4vZTDHHzSijozsL-JmxfX4E4psgbETfUsTPLqLxjx1KQIcI0xWy8bRi2quRbmEBL4lYI6kl_3dHvRB3XYS-0UgdDPe6vuWeUELEqRRpP36pIstkHg3hwo0ralBsib3t93reWyogPP0/s640/DSCF1709.jpg" width="640" /></a><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqe01geqOvuQ6JNdPW7mngrEPYmKcR4YcH41rYGJUbvb3TmnOEW8uq1D0NCWP3Y-usshj8ybqAHS_X4j1feaSlyJv9vUVFk_Z_7XiZ1Txa5-A54JXkYkvTCNQvlW4DUWjQeWrZlp88U4/s640/DSCF1695.jpg" /><br />
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-75750093629222615042017-05-06T23:55:00.000+01:002017-05-07T00:06:56.053+01:00Waffles / Gaufres de farinha integral e laranja<div style="background-color: white; border: 0px; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Waffles em inglês, Gaufres em francês...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">São muitas as </span></span><span style="color: #333333;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;"> maneiras de começar o dia. Mas adoro pequenos almoços demorados, variados, coloridos e saudáveis. Sei que a maioria das pessoas tem pouco tempo para este tipo de pequenos almoços, principalmente durante a semana e por isso uma máquina de fazer waffles pode ser uma excelente opção para retirar da </span>rotina<span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;"> a primeira refeição do dia.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">Existem mil e uma receitas de waffles , dos mais aos menos saudáveis. Hoje optei por esta receita mais saudável mas não resisti acompanhá-la com uma fantástica geleia de marmelo caseira.</span></span></span></div>
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<span style="text-align: justify;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Irresistíveis</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">!!!</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: medium;"><b>O que leva:</b></span></div>
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<span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">- 1 Chávena de farinha de trigo integral</span></span></div>
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<span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;">- Meia Chávena de Farinha de trigo com fermento</span></span></div>
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<div style="border: 0px; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin-bottom: 20px; padding: 0px; vertical-align: baseline;">
<span style="border: 0px; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">- 4 colheres de sopa de açúcar </span>mascavado<span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> ou marelo</span></span></span></span></div>
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<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-style: inherit; font-weight: inherit;">- ½ colher de café de sal</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">- 1 colher de chá de raspa de laranja</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-1chávena de leite</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-4 colheres de óleo ou manteiga derretida</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjbs-QXH_jyy9DIX_9nSD3RRjFBxs2-Fc5XFQU0xv7Tn5t4XgharX17C636blPSooDdDpRNoCiOfwTZ8ADfQOCDOOiKrI08V-eC9M1UdvG4ayg6W011zrNUu7y0Iq6YmYV3GyFs8kkgk/s1600/DSCF1522.jpg" imageanchor="1" style="clear: right; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-left: 1em; text-align: start;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMjbs-QXH_jyy9DIX_9nSD3RRjFBxs2-Fc5XFQU0xv7Tn5t4XgharX17C636blPSooDdDpRNoCiOfwTZ8ADfQOCDOOiKrI08V-eC9M1UdvG4ayg6W011zrNUu7y0Iq6YmYV3GyFs8kkgk/s640/DSCF1522.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Como se faz:</b></span></div>
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<span style="border: 0px; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Misture os ingredientes secos (farinhas , açúcar, sal, canela e fermento) e reserve. Em seguida noutro recipiente misture o ovo, óleo, leite e a raspa de laranja e junte com a mistura seca. Mexa até a massa ficar uma mistura </span>homogénea<span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">.</span></span></span></span></div>
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<span style="border: 0px; font-stretch: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Pré-aqueça a máquina de waffles. Com uma concha cheia de massa preencha a </span>forma<span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">. Feche e aguarde a máquina indicar que está pronto! Retire da </span>forma<span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> e sirva ainda morno.</span></span></span></span><br />
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-33017231722701164712017-05-01T14:05:00.001+01:002017-05-01T14:09:35.052+01:00Raia Seca<br />
<span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;">A tradição da preparação de peixe seco por parte das comunidades piscatórias de muitas localidades do litoral português, advém da necessidade da sua conservação para períodos de escassez, seja pelas condições do mar seja pela própria ocorrência sazonal dessas espécies.</span><br />
<span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;">Além de constituírem uma “reserva alimentar” para essas comunidades foram também, numa época em que a refrigeração era inexistente, </span><span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;"> </span><span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;">um recurso de conservação que permitia a comercialização deste pescado para pontos distantes do litoral.</span><br />
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<span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;">As suas excepcionais características gastronómicas, que elevam algumas especialidades ao patamar “gourmet”.</span><br />
<span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;">Tal como acontece com o bacalhau, a secagem e a salga, transmitem aos peixes características muito diversas do seu consumo em fresco, com paladares mais ricos. </span><br />
<span style="background-color: white; color: #404040; font-family: "droid sans" , "arial" , sans-serif; font-size: 15px;">Após um período de demolha mais ou menos prolongado (dependendo das espécies) as diferentes especialidades podem ser consumidas grelhadas, cozidas, cruas, guisadas….</span><br />
<span style="background-color: white;"><span style="color: #404040; font-family: "droid sans" , "arial" , sans-serif;"><span style="font-size: 15px;">A raia seca necessita de cerca de 48 horas com 4 a 5 mudanças de água de preferência, fresca.</span></span></span><br />
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<span style="background-color: white;"><span style="color: #404040; font-family: "droid sans" , "arial" , sans-serif;"><span style="font-size: 15px;">Depois basta cortar em tiras, enxugar , passar por farinha de milho e fritar em óleo bem quente.</span></span></span><br />
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<span style="background-color: white;"><span style="color: #404040; font-family: "droid sans" , "arial" , sans-serif;"><span style="font-size: 15px;">Esta raia contou com a companhia perfeita de uma favas cozidas e aromatizadas com ervas do quintal do meu pai. </span></span></span><br />
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-32722842771656014842017-04-16T23:25:00.001+01:002017-04-17T10:44:13.111+01:00Bolinho de Páscoa Doces TemperosO meu Bolinho de Páscoa...<br />
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-73668290474420252022017-04-12T17:06:00.000+01:002017-04-17T11:48:00.564+01:00Workshop Doces Temperos no CHOCO ARTE in Tejo<div class="separator" style="clear: both; text-align: center;">
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Mais uma vez o Doces Temperos está presente no evento Choco Arte - Dolce Vita Tejo com dois workshops a realizar dia 8 e 15 de Abril:</div>
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- Bombons de Chocolate ( 11 horas)</div>
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- Ovos de Chocolate ( 16 horas)</div>
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Apareçam!</div>
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<a href="http://dolcevitatejo.pt/pt/tejo/noticias/workshops-de-chocolate-no-dolce-vita-tejo/">http://dolcevitatejo.pt/pt/tejo/noticias/workshops-de-chocolate-no-dolce-vita-tejo/</a></div>
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-20789370648229713802017-04-07T09:59:00.000+01:002017-04-17T11:57:28.473+01:00Queijinhos do Céu<div style="background-color: white;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Páscoa, ovos, amêndoa e a minha paixão pela Doçaria Conventual, conduziram-me a uma receita que há muito queria experimentar, Queijinhos do Céu. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Antigamente as claras de ovo eram usadas para engomar os paramentos das igrejas, os hábitos de freiras e de frades. Diz-se ainda que as claras aveludavam os licores que os frades faziam e as cascas de ovo retinham-lhes o “pé”.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mas o que fazer com tanta gema que sobrava? Não sem demora “transformaram-se” nestas coisas boas, os Queijinhos do Céu, doce conventual confeccionado em vários pontos do país como em Constância pelas Irmãs Clarissas ou em Mora no Alentejo</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Da forma mais convencional, é moldado à mão um recipiente cilíndrico – o queijinho – feito de massa de amêndoa, dentro do qual se introduz um doce de ovo .</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A minha reinterpretação desta receita adicionou-lhe canela e um formato mais arredondado. Mas o sabor, esse, manteve-se e é impossível resistir a estes pequenos pecados de Céu.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>O que leva:</b></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">400 g de açúcar em pó<br />500 g de amêndoa em pó<br />200 g de doce de ovos<br />2 claras</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="Apple-style-span" style="font-family: "verdana";">uma colher de café de canela<br />Açúcar em pó para polvilhar</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn937QpDp_fYX7ycuc5CyDSa3xIKtH5PMHGUdYkBViC_6DWlrMz_2_tMdsjp-dl_4ZhSnmQLutsyTXDdaBWWpd3Gxkh7AJvpUsuvmmSv0FyZmPu4fCIdSS2dDLG285Vfi_5N-CddI3-s/s1600/DSCF1404.jpg" imageanchor="1" style="color: #666666; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn937QpDp_fYX7ycuc5CyDSa3xIKtH5PMHGUdYkBViC_6DWlrMz_2_tMdsjp-dl_4ZhSnmQLutsyTXDdaBWWpd3Gxkh7AJvpUsuvmmSv0FyZmPu4fCIdSS2dDLG285Vfi_5N-CddI3-s/s640/DSCF1404.jpg" width="548" /></a></div>
<span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><b>Como se faz:</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span class="Apple-style-span" style="font-family: "verdana";"></span></strong><span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: "verdana";">Deite a amêndoa em pó e o açúcar para uma tigela e misture bem. Junte depois as claras e amasse muito bem com as mãos até ficar uma massa consistente.</span></span></span></div>
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<span class="Apple-style-span" style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Divida a mistura anterior em 18 porções, abra uma cavidade em cada uma delas, junte um pouco dos ovos-moles, dobre a massa e dê a forma de um queijinho pequeno, aconchegando bem com as mãos.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Polvilhe os "queijinhos" com açúcar em pó e canela</span><span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;">.</span></span></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com2tag:blogger.com,1999:blog-2670525740504098617.post-64294989683361498112017-04-03T20:59:00.000+01:002017-04-12T17:09:03.938+01:00Pãezinhos recheados com farinheira e queijo creme com ervas finas<div class="separator" style="clear: both; text-align: center;">
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Farinheira e pão... Dois imprescindíveis da nossa gastronomia!</div>
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A farinheira é um enchido cuja autoria se atribui aos judeus portugueses. Estes, no tempo em que decorria a inquisição, elaboravam e consumiam a farinheira como forma de simularem o consumo de carne de porco, dado que esta é a grande parte do seu recheio assim como de outros enchidos.</div>
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A farinheira como o seu próprio nome indica, leva na sua composição farinha, que tanto pode ser de trigo como de milho, de forma a conseguir-se uma massa à qual é adicionada massa de pimentão, colorau e vinho para além da gordura de porco. Nalgumas regiões é também frequente a adição de sumo de laranja.</div>
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Quanto à sua preparação sabe-se que esta composição é metida dentro de tripas previamente preparadas, mas que tem uma particularidade e que faz a diferença dos outros enchidos: a tripa não é completamente cheia. Para terminar, a sua cura é feita no fumeiro tal como os outros enchidos que conhecemos. No que se refere à conservação o melhor mesmo é deixa-la num lugar bem fresco para que não azede.</div>
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Nesta receita juntei a farinheira ao pão para confeccionar uma entrada que é uma verdadeira tentação!!!</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>O que leva:</b></span></div>
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1 farinheira<br />
4 pãezinhos tipo bolinhas de trigo</div>
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1/2 cebola pequena, muito bem picada<br />
1 dente de alho picado</div>
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2 colheres sopa de queijo creme com ervas finas ( tipo philadelphia)</div>
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2 colheres de sopa natas ou leite</div>
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1 fio de azeite </div>
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Oregãos q.b.<br />
Tomilho q.b.<br />
50 g de azeitonas pretas picadas</div>
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150 g de <span style="text-align: start;">queijo </span><span style="text-align: start;"> picado grosseiramente</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Como se faz:</b></span></div>
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Comece por retirar a parte superior do pão, de modo a que fique com uma espécie de taça. Retire todo o miolo do seu interior e reserve as tampinhas de pão.</div>
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Aqueça um fio de azeite e junte-lhe a cebola e o dente de alho, picados, deixe-a amolecer e acrescente <span style="font-size: 15.4px;"> a farinheira, sem pele e desfeita. Mexa, em lume brando, regue com o leite ou as natas, misturando bem. Junte as azeitonas, tempere com uma pitada de sal e os oregãos, envolva tudo bem e deixar cozinhar, em lume brando, até o molho ter uma consistência espessa. Por fim, acrescente o tomilho e, se achar necessário, retifique o sal.</span></div>
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Recheie o pão, polvilhe-o com o queijo ralado grosseiramente e leve-o ao forno, pré-aquecido a 180ºC, durante 10 minutos ou até gratinar e alourar um pouco.</div>
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Sirva quente acompanhado de tostas ou com o próprio pão</div>
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-86324607019594538192017-03-28T00:20:00.002+01:002017-04-12T17:07:52.672+01:00Pão-de-Ló da Ana <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; font-size: 16px;">Diz-se que a receita do pão-de-ló húmido terá sido resultado de um acaso. </span><span style="background-color: white; color: #222222; font-size: 16px;">Consta que por erros de cozedura uma freira terá antecipado a saída do forno de um pão-de-ló e daí ter ficado cremoso, o que faz as delícias dos seus apreciadores. A freira seria do Convento de </span><span style="background-color: white; font-size: 16px;">Cós, próximo de Alcobaça, e a atrapalhação, reza a lenda (que tanto atribui o "erro" à freira como a senhoras da terra, que teriam aprendido a receita com as freiras), teria sido provocada por uma visita do rei D. Carlos . O nervosismo da freira fez com que o bolo saísse do forno antes do tempo e isso acabou por o tornar único.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">O pão-de-ló da Ana não é arte do acaso mas sim da alegria com que o confecciona tornando todos aqueles que o provam indubitavelmente mais felizes.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Obrigada, Ana, por amavelmente me teres brindado com o teu marvilhoso bolinho e cedido a respectiva receita!!!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>O que leva:</b></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">(para uma forma sem buraco de 20 cm)</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">4 ovos</span><br style="background-color: white;" /><span style="background-color: white;">8 gemas</span><br style="background-color: white;" /><span style="background-color: white;">uma chávena de chá de </span>açúcar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">meia chávena de farinha (com fermento)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br />Como se faz:</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white;" /><span style="background-color: white;">Forre uma forma redonda sem buraco, com papel vegetal e unte o papel com margarina ou manteiga.</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">Pré aqueça o forno a 230º</span><br style="background-color: white;" /><br style="background-color: white;" /><span style="background-color: white;">Bata com a batedeira os ovos inteiros com o açúcar durante 10 minutos.</span><br style="background-color: white;" /><span style="background-color: white;">A gemada tem de adquirir volume. Adicionam-se as gemas e bate-se mais 10 minutos.</span><br style="background-color: white;" /><span style="background-color: white;">Depois a farinha peneirada sobre a gemada e mistura-se lentamente até ficar bem envolvida</span><br style="background-color: white;" /><span style="background-color: white;">Deita-se na forma previamente untada e vai ao forno durante 10 minutos a 230º .</span><br style="background-color: white;" /><span style="background-color: white;">Os lados devem ficar cozidos</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"> mas o centro deve permanecer húmido.</span><br style="background-color: white;" /><span style="background-color: white;">Retire do forno, aguarde uns minutos e desenforme com a ajuda do papel vegetal.</span><br style="background-color: white;" /><span style="background-color: white;">Deixe arrefecer e sirva ainda morno ou frio.</span></span></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-87870522102626982272017-03-19T22:12:00.000+00:002017-03-19T22:14:44.752+00:00Areias de São José<span style="font-family: "arial" , "helvetica" , sans-serif;">São provavelmente os biscoitos mais fáceis de fazer. Daqueles que apetece ter sempre à mão para ir saciando um ou outro golpe de fome. Hoje resolvi dar-lhes um toque diferente e adicionei raspa de lima e canela com uma pitada de erva doce.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Resultou muito bem!!!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">E como hoje é dia de São José decidi dar-lhes o nome do padroeiro dos pais aproveitando para apelar aos papás deste mundo para cozinharem para os filhotes. Garanto-vos que eles vão adorar...</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Feliz Dia do PAI !!!!</span><br />
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<span style="background-color: white; font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; text-transform: uppercase;"><span style="font-size: x-small;"><b>O que leva:</b></span></span><br />
<span style="background-color: white; font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; text-transform: uppercase;"><span style="font-size: x-small;"><b><br /></b></span></span>
<span style="background-color: white; text-transform: uppercase;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">150 GR DE AÇÚCAR</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="background-color: white; text-transform: uppercase;">320 G DE </span><a href="http://www.vaqueiro.pt/ajuda-na-cozinha/ingredientes/farinha" style="background-color: white; cursor: pointer; text-decoration: none; text-transform: uppercase;"><span style="color: black;">FARINHA</span></a><br style="background-color: white; line-height: 30px; text-transform: uppercase;" /><span style="background-color: white; text-transform: uppercase;">200 G DE MANTEIGA ( COM VAQUEIRO SABOR A MANTEIGA TAMBÉM FICAM ÓPTIMAS)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="background-color: white; text-transform: uppercase;">RASPA DE LIMÃO OU LIMA</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="background-color: white; text-transform: uppercase;">1 COLHER DE CAFÉ DE CANELA COM UMA PITADA DE ERVA DOCE MOÍDA</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="text-transform: uppercase;">AÇÚCAR</span><span style="background-color: white; text-transform: uppercase;"> E CANELA Q.B.</span></span></div>
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<span style="font-size: x-small;">Como se faz:</span></h3>
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<span style="font-weight: normal;"><span style="font-size: x-small;">1. Peneire a farinha juntamente com o açúcar. Faça uma cova ao meio e deite aí a manteiga a em bocadinhos, a canela e a raspa de limão. Trabalhe com as pontas dos dedos, até ficar em areia.</span></span></h3>
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<span style="font-size: x-small;">2. Retire pedacinhos de massa e molde em bolinhas do tamanho de nozes pequenas.Coloque-as num tabuleiro forrado com papel vegetal e achate-as levemente com as costas de um garfo.</span></div>
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<span style="font-size: x-small;">3. Leve a cozer em forno médio (180º C) durante cerca de 10 minutos.</span></div>
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<span style="font-size: x-small;">4. Passe as areias, ainda quentes, por açúcar e guarde-as quando estiverem completamente frias em caixas ou frascos que fechem hermeticamente</span><span style="font-size: 17px;">.</span></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-85079094186954360602017-03-08T23:04:00.000+00:002017-03-08T23:52:38.722+00:00Ávila y sus YEMAS <div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ávila é uma cidade da região Espanhola de Castilla Leon , património da Humanidade, que nos impressiona ao primeiro olhar pela sua muralha medieval, a única construção militar cristã que se conserva tal e qual foi construída e a maior e mais bem preservada da Europa com 2,5 kms de extensão, 9 portas e 87 torres redondas espaçadas por 20 metros cada .<br />A cidade é banhada pelo rio Adaja e é a capital de província mais alta de Espanha, com 1131 m de altitude.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Além de possuir um vasto e notável património como a sua catedral gótica, a primeira a ser construída em Espanha, oferece-nos também uma gastronomia rica e variada da qual se destaca o Chuleton (bife de Novilho), as famosas tapas com produtos da região ou a doçaria de origem Conventual encabeçada pelas yemas de Ávila ou yemas de Santa Teresa que mereceram a minha especial atenção. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">As antigas e charmosas pastelarias como A Flor de Castilla ou a Munoz Iselma situada na Plaza Mayor, oferecem-nos ainda outras maravilhas da doçaria de Ávila como os lindíssimos doces de massapão ou as pastas de San Juan de La Cruz ( massapão , doce de ovo e frutos secos).</span><br />
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<b style="background-color: white;"><span style="font-family: "helvetica" , sans-serif; font-size: 10pt; line-height: 15.3333px;"> </span></b><span style="font-family: "arial" , "helvetica" , sans-serif;">GEMAS DE SANTA TERESA OU GEMAS DE ÁVILA<br /><br />Reza a história que as gemas de Santa Teresa ou gemas de Ávila são de origem árabe e que foram depois adaptadas e melhoradas pelas monjas do mosteiro de Santa Teresa de Ávila antes da reforma do Carmelo. Os doces eram ocasionalmente oferecidos pelas monjas à população o que levou a que alguns pasteleiros da cidade se dedicassem a tentar confeccionar o tão cobiçado doce, iniciando-se a sua bem sucedida comercialização nas confeitarias da cidade, a partir dos meados do século XIX , protegendo sempre as receitas, transmitindo-as de pais para filhos de forma QUASE secreta.</span></div>
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<span style="font-family: "helvetica" , sans-serif;"><b>Receita</b></span></div>
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<span style="font-family: "helvetica" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"><b>O que leva:</b>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">12 gemas</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">150 g de açúcar</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">150ml de água</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Raspa de um limão</span> <br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Açúcar em pó</span></span></span></div>
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<span style="font-family: "helvetica" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="background-color: white;"><b>Como se faz:</b><br />
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Ferva a água com o açúcar e o limão até que
alcance o ponto de espadana (cerca de 117 graus).</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Bata as gemas e passe por um passador fino.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Deite a calda de açúcar nas gemas e leve a lume brando até que se
desprendam das paredes da panela. Deixe arrefecer.</span><br />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Polvilhe com açúcar em pó uma superfície lisa,
coloque aí a massa e faça um "rolo".</span><br />
</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="background-color: white;">Corte e modele pequenas bolas , passando
sempre pelo açúcar para facilitar o manuseamento.</span><span style="background-color: #f9e9b5;"><o:p></o:p></span></span></span></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-39129102208374589732017-03-06T22:39:00.002+00:002017-03-06T22:49:16.406+00:00Pizzette<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NL9J72nVNpVsSICp3SQvQqws6cYmjeQjGcvfNrbz4tp3xi92gaE_takYEcjxPg6rBB1YdV7KyR0m1E3ucZGsRB0xpKnZANvBezo3hmL9e9exG_KFeIWmgkPim6qPNNqUmY84uUbWpiU/s1600/DSCF1209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NL9J72nVNpVsSICp3SQvQqws6cYmjeQjGcvfNrbz4tp3xi92gaE_takYEcjxPg6rBB1YdV7KyR0m1E3ucZGsRB0xpKnZANvBezo3hmL9e9exG_KFeIWmgkPim6qPNNqUmY84uUbWpiU/s640/DSCF1209.jpg" width="640" /></a></div>
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<span style="font-size: 9.0pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>O que leva:</b><br />
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<li class="MsoNormal"><span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">250g de farinha de trigo fina<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">125 ml de água morna<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 colher de chá de fermento<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 colher de chá de sal grosso<o:p></o:p></span></span></li>
<li class="MsoNormal"><span style="line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">1 fio de azeite</span></span></span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Molho de tomate q.b. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">150g de fiambre<span style="color: #333333; line-height: 115%;"> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="color: #333333; line-height: 115%;">rodelas de chouriço de carne</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">200g de queijo ralado e fatias de queijo Brique</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Cogumelos laminados</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1 pimento vermelho assado (em conserva)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">courgette em finas fatias</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">1/2 cebola<span style="color: #333333; line-height: 115%;"> </span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">oregãos q.b.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">azeite</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Folhas de manjericão</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-LE51oZqZj0OGjMVgDwN-iTlQTFKEufXmm8ynFHmBqqC1_1PDkhsWND-1DSyiKbMQQ5BdBNGTz_JkGu9CcGb7USkg8B3E40qgjiQCwoYyTU8Mb38e2GawVOmO-bKY97Guop56McxvhQ/s1600/DSCF1211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-LE51oZqZj0OGjMVgDwN-iTlQTFKEufXmm8ynFHmBqqC1_1PDkhsWND-1DSyiKbMQQ5BdBNGTz_JkGu9CcGb7USkg8B3E40qgjiQCwoYyTU8Mb38e2GawVOmO-bKY97Guop56McxvhQ/s640/DSCF1211.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 9.0pt; line-height: 115%;"><b>Como se faz:</b><br />
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Numa taça grande coloque a farinha e o fermento e misture bem.<br />
Faça uma cova a meio e coloque lá a água morna e dissolva o sal com a ajuda de
um garfo.<br />
Junte o azeite e com o garfo vá misturando tudo até a massa começar a descolar
da taça; Se necessário coloque mais farinha!<br />
Quando a massa estiver a descolar, polvilhe a bancada com farinha e despeje a
massa.<br />Amasse-a bem com as mãos e polvilhe com farinha até que fique macia,
elástica e não cole às mãos.<br />
Faça uma bola e estique a massa em forma circular.<o:p></o:p></span></span></div>
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<span style="font-size: 9.0pt; line-height: 115%;"><span style="color: #333333; font-size: 10pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Coloque-a num tabuleiro quadrado polvilhado com um pouco de farinha ou papel vegetal. Cubra com
o molho de tomate e metade do queijo ralado. Acrescente
depois o fiambre cortado em cubinhos, chouriço em rodelas igualmente finas, cogumelos, </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10pt; text-align: center;">o pimento em tirinhas finas, courgette e a cebola em
juliana fininha. Cubra com o restante queijo, polvilhe com oregãos e regue com um fio de azeite.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
Leve a cozinhar em forno previamente aquecido (180ºC) até a massa estar
cozinhada e o queijo derretido e ligeiramente dourado.</span></span></span><br />
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<span style="background-color: white; color: #212121; font-family: "arial" , sans-serif; white-space: pre-wrap;"><span style="font-size: x-small;">Buon appetito!!!</span></span></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-64894855076006743312017-02-19T13:37:00.000+00:002017-02-19T13:53:07.968+00:00Pastéis de Feijão<div class="separator" style="clear: both; text-align: center;">
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<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> “Catar feijão se limita com escrever:</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> Jogam-se os grãos na água do alguidar</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> E as palavras na da folha de papel;</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> e depois, joga-se fora o que boiar.</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> Certo, toda palavra boiará no papel,</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> água congelada, por chumbo seu verbo;</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> pois catar esse feijão, soprar nele,</em></strong></div>
<div style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">
<strong><em> e jogar fora o leve e oco, palha e eco.”</em></strong></div>
<div style="background-color: white; color: #444444; font-family: verdana, geneva, sans-serif;">
<span style="font-size: 14px;"> </span><span style="font-size: xx-small;"> João Cabral de Melo Neto</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmgauRg9g8sdLrEULWtZx16uMJyCcLAiO30BXT_6b_2sYK3Z1V5ibKlQG9xAqrRUcCuORocY1Y43epr4XZV7J3DggplTwFnjN6ShT_XV_DKSpaIxRBUru7neyjKgchS2GoY4st85g4O4/s1600/DSCF1160.jpg" imageanchor="1" style="font-family: helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmgauRg9g8sdLrEULWtZx16uMJyCcLAiO30BXT_6b_2sYK3Z1V5ibKlQG9xAqrRUcCuORocY1Y43epr4XZV7J3DggplTwFnjN6ShT_XV_DKSpaIxRBUru7neyjKgchS2GoY4st85g4O4/s640/DSCF1160.jpg" width="640" /></a><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif;"><b>O que leva:</b></span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif;"><b><br /></b>Massa folhada ( duas embalagens - 30 pastéis)<br /><br /><span style="font-size: 14px;">Recheio:</span><br /><span style="font-size: 14px;">500 g de açúcar; </span></span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 14px;">100 g de feijão branco cozido</span><br /><span style="font-size: 14px;">25 g de amêndoas</span><br /><span style="font-size: 14px;">6 ovos</span><br /><span style="font-size: 14px;">6 gemas</span><br /><span style="font-size: 14px;">farinha</span><br /><span style="font-size: 14px;">açúcar em pó</span></span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif;"><b>Como se faz:</b><br /><br /><span style="font-size: 14px;">O recheio faz-se pelando-se as amêndoas que a seguir se ralam. Passa-se o feijão pelo passador. Juntam-se as amêndoas ao puré de feijão e adicionam-se os ovos inteiros e as gemas passados por um passador de rede.</span><br /><span style="font-size: 14px;">Leva-se o açúcar ao lume com um pouco de água e deixa-se ferver até atingir ponto assoprado (39º Baumé ou 115º C). Adiciona-se o xarope ao preparado de feijão, amêndoas e ovos. Mistura-se muito bem.</span><br /><span style="font-size: 14px;">Enquanto o recheio arrefece, forram-se forminhas de queques com a massa folhada. Enchem-se com o recheio, polvilham-se com um pouco de farinha e depois com açúcar em pó.</span><br /><span style="font-size: 14px;">Levam-se a cozer em forno quente (225º C) durante cerca de 25 minutos.</span></span><br />
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-60621728200417299232017-02-13T21:44:00.000+00:002017-02-13T21:59:40.874+00:00Workshop Massas de pães e bolos Teleperformance/PhilipsE assim se realizou no passado sábado dia 11 de Fevereiro mais um workshop Doces Temperos em colaboração com a Teleperformance/Philips, cujo tema foi Massas de Pães e Bolos.<br />
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Uma partilha muito gratificante de experiências sempre com o objectivo de mostrar que a cozinha desde que confeccionada com prazer está ao alcance de todos.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid93_IrnutHklpbCnqL9SJYQ22zVt-63OATB2i3UkSAAM2tAr-QVqpBB7PflqnwmvP8XhjmCtXI_IPSe7sZz3XcFUqxSl1KOGItYhSmB8ey0QIYaT3dTD4Qh7kID_dxOQ13Lt9aPK8paE/s1600/_MG_1903.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid93_IrnutHklpbCnqL9SJYQ22zVt-63OATB2i3UkSAAM2tAr-QVqpBB7PflqnwmvP8XhjmCtXI_IPSe7sZz3XcFUqxSl1KOGItYhSmB8ey0QIYaT3dTD4Qh7kID_dxOQ13Lt9aPK8paE/s640/_MG_1903.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RECEITA DE PÃO RÁPIDO COM SEMENTES</td></tr>
</tbody></table>
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7v160_GmdhQB58jMTgiozWjQpFq8CemLNMAUMguYig1zlgI3JmSBQGHWOHZkItqbOYhUCVHhZMGK3ERy_-TvI_x5R3MNVqAHAGhR1JZtDYXTjipP_afDnI8WxYwAUZf-33E-azBydcg/s1600/_MG_1895.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7v160_GmdhQB58jMTgiozWjQpFq8CemLNMAUMguYig1zlgI3JmSBQGHWOHZkItqbOYhUCVHhZMGK3ERy_-TvI_x5R3MNVqAHAGhR1JZtDYXTjipP_afDnI8WxYwAUZf-33E-azBydcg/s640/_MG_1895.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CONFECÇÃO DA RECEITA DE UM BRIOCHE</td></tr>
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnrfnu9QJwyHCuLgZ8TrO9ykpZY6ogHiK9fCHXqIZ2kixOihcyvr2j8iBdazDi2Re023Dayle-uxyS2ivVSsAMWXXwwm_dZdtxids7uj8Vm-mSpHeZxTAgmv011l_EmysbMCTezl0Vto/s1600/_MG_1931.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnrfnu9QJwyHCuLgZ8TrO9ykpZY6ogHiK9fCHXqIZ2kixOihcyvr2j8iBdazDi2Re023Dayle-uxyS2ivVSsAMWXXwwm_dZdtxids7uj8Vm-mSpHeZxTAgmv011l_EmysbMCTezl0Vto/s640/_MG_1931.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">NAKED CAKE</td></tr>
</tbody></table>
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn_WFiUbNob2wYin3MgpcgkA5OZMSmUYWWlAJvZXGWmaqcLY_HaPohKRH5rLN_wQr-p_waGjima9__JOzxKnhiB8pEXZF0IlVLiTxugz-mm2ASsUMdtRxdy-PqFZhiYFcNT_jChrbIog/s1600/_MG_1919.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFn_WFiUbNob2wYin3MgpcgkA5OZMSmUYWWlAJvZXGWmaqcLY_HaPohKRH5rLN_wQr-p_waGjima9__JOzxKnhiB8pEXZF0IlVLiTxugz-mm2ASsUMdtRxdy-PqFZhiYFcNT_jChrbIog/s640/_MG_1919.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PRECIOSA COLABORAÇÃO DE UMA DAS PARTICIPANTES NO WORKSHOP MOSTRANDO A PIZZA RÁPIDA</td></tr>
</tbody></table>
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<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7cQb0CeHRLnna8KXQC9l8rbj6pe1cOqAn6e4uo-_4mSXxPG7MYyazsnecNB3avJNOSzHAIuTvGOlGVc4wcSyZL8N_3mhfNtfFuEc0nViWRHecX1uRp1eNZOd92sDK0x_cXP8WiduH2M/s1600/IMG_1853.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic7cQb0CeHRLnna8KXQC9l8rbj6pe1cOqAn6e4uo-_4mSXxPG7MYyazsnecNB3avJNOSzHAIuTvGOlGVc4wcSyZL8N_3mhfNtfFuEc0nViWRHecX1uRp1eNZOd92sDK0x_cXP8WiduH2M/s640/IMG_1853.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">UMA PLATEIA MUITO HETEROGÉNEA </td></tr>
</tbody></table>
<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-31600691132105247472017-02-06T01:00:00.000+00:002017-02-06T01:14:58.730+00:00Mousse de Chocolate e Laranja com pedacinhos de Ferrero Rocher<span style="font-family: "arial" , "helvetica" , sans-serif;">Como a <span style="background-color: #fafafa;"><span style="color: #333333;">alegria evita mil males e prolonga a vida, parece-me que uma mousse de chocolate pode ser um excelente elixir da juventude pois é impossível não nos sentirmos profundamente alegres com a possibilidade de nos deliciarmos com tão aprazível doçura.</span></span></span><br />
<span style="background-color: #fafafa;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="background-color: #fafafa;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Esta é uma clássica receita de família que todos fazem e que a todos sai bem mas que decidi aprimorar, acrescentando raspa de laranja e pedacinhos de Ferrero Rocher.</span></span><br />
<span style="background-color: #fafafa;"><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;">Sendo assim não percam tempo, sejam eternamente alegres...</span></span><br />
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<span style="background-color: #fafafa;"><span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><b>O que leva:</b></span></span><br />
<span style="background-color: #fafafa;"><span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><span style="font-size: 18px;"><br /></span></span></span>
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif; font-size: 16px;">200gr de chocolate 70% cacau</span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif; font-size: 16px;">6 colheres de sopa de açúcar</span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif; font-size: 16px;">6 Ovos</span><br />
<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif; font-size: 16px;">6 colheres de sopa de manteiga</span><br />
<span style="color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif;"><span style="background-color: white;">1 colher chá de raspa de </span>laranja</span><br />
<span style="color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif;">4 bombons Ferrero Rocher partidos em pequenos pedaços</span><br />
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<span style="color: #333333; font-family: "arial" , "helvetica neue" , "helvetica" , sans-serif;"><b>Como se faz:</b></span><br />
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Derreter o chocolate em banho maria com a manteiga. Deixar arrefecer um pouco.</div>
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Bater as gemas com açúcar e a raspa de laranja.</div>
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Bater as claras em castelo bem firmes.</div>
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Juntar o chocolate em fio e aos poucos à mistura das gemas e açúcar. Envolver por fim as claras em castelo e os pedaços de 2 bombons. Colocar em taças, polvilhar com os restantes pedaços de bombom <span style="background-color: transparent;">e colocar no frio.</span></div>
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com0tag:blogger.com,1999:blog-2670525740504098617.post-81551502078535761072017-01-27T01:18:00.000+00:002017-01-27T01:21:27.209+00:00 Churreria Los Artesanos 1902 - Madrid<div class="MsoNormal">
<span style="background: white; color: #333333; font-family: "verdana" , "sans-serif"; font-size: 10.0pt; line-height: 115%;">A Churreria Los Artesanos
1902 situada na calle </span><span style="background: white;">San
Martin 2</span>,<span style="background: white; color: #333333; font-family: "verdana" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"> em pleno
centro de Madrid, é uma das mais antigas da cidade e pertence há quatro gerações
à mesma família, curiosamente a mais velha família “churreira” de Espanha.</span></div>
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<span style="background: white; color: #333333; font-family: "verdana" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span>
<span style="background: white; color: #333333; font-family: "verdana" , "sans-serif"; font-size: 10.0pt; line-height: 115%;">A Churreria/Chocolateria é um lugar encantador,
que mantém a atmosfera do inicio do século 20, oferecendo além dos famosos
churros com chocolate quente, os pestiños, ou as floretas de mel, de chocolate, de açúcar e canela empoleiradas em enormes torres sobre o balcão, para nos prender a vista
e o estômago.<o:p></o:p></span><br />
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<span style="background: white; color: #333333; font-family: "verdana" , "sans-serif"; font-size: 10.0pt; line-height: 115%;">Os Churros “son
preciosos, porsupoesto"</span><span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; font-size: 10pt;"> mas é impossível não ficar rendido ás floretas de açúcar e canela, confeccionadas com uma surpreendente massa extra fina e
estaladiça, polvilhadas de açúcar e canela.</span><br />
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<span style="background: white; color: #333333; font-family: "verdana" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="font-family: "verdana" , sans-serif; font-size: 13.3333px;">A Churreria Los Artesanos 1902 é s</span>em dúvida um dos meus
lugares de eleição em Madrid. Daqueles onde apetece passar o final de uma tarde fria e chuvosa, em boa companhia, saboreando uma boa conversa acompanhada de um pedaço de churro com chocolate quente ou de uma e outra floreta ...</span><br />
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O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com1tag:blogger.com,1999:blog-2670525740504098617.post-65709251942993874912017-01-24T01:37:00.002+00:002017-01-24T11:21:49.153+00:00Astúrias - O reino dos Queijos<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Astúrias é a região no mundo com mais queijos autóctones.
Existem cerca de 53 tipos de queijos elaborados e reconhecidos.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Reza a história
que esta imensa variedade de queijos tem origem
no reinado cristão da antiga Astúrias
onde cada família tinha a sua própria receita de queijo e fazia questão de a
guardar como uma espécie de tesouro familiar.</span></div>
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Hoje em dia é possível encontrá-los um pouco por toda a região, mas sem dúvida que
descobrirá sabores únicos em mercados como o de Cangas de Onis, um dos muitos “pueblos”
encantadores dos Picos da Europa.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">O queijo Cabrales, o Gamonedo e o Afuega’l Pitu são os três únicos queijos Asturianos com "denominación de Origen" Espanhola mas existem muitos outros tipos de queijos de cabra,
vaca, ovelha, mistura, fumados, azul, cremosos, curados etc…</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Fica a titulo de curiosidade a lista de queijos autóctones das Astúrias, muitos deles ainda elaborados de maneira artesanal.</span></div>
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Queijos de vaca<br />
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· Queso de El Carballo: Taramundi. Duas variedades com e sem nozes.<br />
· Queso de Oscos: Grandas de Salime.<br />
· Queso de Abredo: <a href="http://es.wikipedia.org/wiki/Coa%C3%B1a" title="Coaña">Coaña</a>.<br />
· Queso de Xenestoso: Cangas del Narcea. A sua produção é mínima.<br />
· Queso del Valle del Narcea: Salas.<br />
· Queso de Fuente: Proaza.<br />
· Queso de Afuega'l pitu:<br />
· Queso de La Peral: <a href="http://es.wikipedia.org/wiki/Illas" title="Illas">Illas</a>.<br />
· Queso Varé ecológico: <a href="http://es.wikipedia.org/wiki/Siero" title="Siero">Siero</a>. Neste caso, leite de vaca e um dos poucos queijos
ecológicos de Asturias. Certificado pelo Conselho Regulador da Agricultura
Ecológica Asturiana.<br />
· Queso Ovín: <a href="http://es.wikipedia.org/wiki/Nava" title="Nava">Nava</a>.
Existem três variedades: vaca, cabra e ovelha.<br />
· Queso de Urbiés: <a href="http://es.wikipedia.org/wiki/Mieres" title="Mieres">Mieres</a>. De produção muito escassa.<br />
· Queso Casín: <a href="http://es.wikipedia.org/wiki/Caso" title="Caso">Caso</a> e <a href="http://es.wikipedia.org/wiki/Sobrescobio" title="Sobrescobio">Sobrescobio</a>.<br />
· Queso de Los Beyos: <a href="http://es.wikipedia.org/wiki/Ponga" title="Ponga">Ponga</a> y <a href="http://es.wikipedia.org/wiki/Amieva" title="Amieva">Amieva</a><br />
· Queso de Caxigón: <a href="http://es.wikipedia.org/wiki/Cabrales" title="Cabrales">Cabrales</a>.<br />
· Queso de Canal de Ciercos: <a href="http://es.wikipedia.org/wiki/Pe%C3%B1amellera_Baja" title="Peñamellera Baja">Peñamellera Baja</a>. Durante alguns meses do ano elabora-se também este queijo com leite de cabra e ovelha.<br />
· Queso Monje: Peñamellera Baja. Variedad normal e picante (Queso Monje Picón).<br />
· Queso Cueva de Llonín: Peñamellera Alta.<br />
· Queso de Miranda: Alto de La Miranda<br />
· Queso de Los Carriles<br />
· Queso de Injestu<br />
· Queso de Piedra</span></span><br />
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Queijos de cabra<br />
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· <a href="http://es.wikipedia.org/wiki/Queso_Var%C3%A9" title="Queso Varé">Queso
Varé</a>: Siero.<br />
· Queso Ovín: Nava.</span></span><br />
<span style="font-size: 11pt; line-height: 115%;"><span style="font-size: 11pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">· <a href="http://es.wikipedia.org/wiki/Queso_de_La_Pe%C3%B1a" title="Queso de La Peña">Queso de La Peña</a>: <a href="http://es.wikipedia.org/wiki/San_Mart%C3%ADn_del_Rey_Aurelio" title="San Martín del Rey Aurelio">San Martín del Rey Aurelio</a>.<br />
· <a href="http://es.wikipedia.org/wiki/Queso_de_Collada" title="Queso de Collada">Queso de Collada</a>: Amieva.<br />
· <a href="http://es.wikipedia.org/wiki/Queso_Cuevas_del_Mar" title="Queso Cuevas del Mar">Queso Cuevas del Mar</a>: Llanes.<br />
· <a href="http://es.wikipedia.org/wiki/Queso_de_Pe%C3%B1a_T%C3%BA" title="Queso de Peña Tú">Queso de Peña Tú</a>: Llanes.<br />
· <a href="http://es.wikipedia.org/wiki/Queso_de_Porr%C3%BAa" title="Queso de Porrúa">Queso de Porrúa</a>: Llanes.<br />
· <a href="http://es.wikipedia.org/wiki/Queso_de_La_Chivita" title="Queso de La Chivita">Queso de La Chivita</a>: Peñamellera Baja.<br />
· <a href="http://es.wikipedia.org/wiki/Queso_de_El_Boxu" title="Queso de El Boxu">Queso de El Boxu</a>: Queijo elaborado em Soto de
Cangas de Onís</span></span></span><br />
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<a href="https://www.blogger.com/null" name="Quesos_de_oveja"></a><br />
Queijos de ovelha<br />
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· Queso de Jalón: Cangas del Narcea.<br />
· Queso Ovín. Nava.<br />
· Queso de Collada: Amieva.<br />
· Queso Oveyeru: Amieva.<br />
· Queso de Porrúa: Llanes.<br />
<a href="https://www.blogger.com/null" name="Quesos_de_mezcla_de_leche"></a><br />
Queijos de mistura de leites<br />
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· Queso de Madelva: <a href="http://es.wikipedia.org/wiki/Pilo%C3%B1a" title="Piloña">Piloña</a>. Leite de vaca e ovelha.<br />
· Queso de Gamonedo: <a href="http://es.wikipedia.org/wiki/Cangas_de_On%C3%ADs" title="Cangas de Onís">Cangas
de Onís</a> e <a href="http://es.wikipedia.org/wiki/On%C3%ADs" title="Onís">Onís</a><br />
· Queso de Cabrales<br />
· Queso de Urriellu: <a href="http://es.wikipedia.org/wiki/Llanes" title="Llanes">Llanes</a>. Leite de vaca e cabra.<br />
· Queso de Pría: Llanes. Leite de vaca e ovelha.<br />
· Queso de Vidiago: Llanes. Leite de vaca e cabra.<br />
· Queso de Peñamellera: Peñamellera Alta. Elaborado com os três tipos de
leites.<br />
· Queso de La Chivita: Peñamellera Baja. Vaca e cabra.<br />
· Queso Rozagás: localidade de Llanes<br />
· Queso de Arangas</span></span></span><br />
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-size: 11pt; line-height: 115%;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></span>O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com3tag:blogger.com,1999:blog-2670525740504098617.post-51560441231801038162017-01-23T13:25:00.001+00:002017-01-24T01:50:48.998+00:00Bolachinhas de aveia com pepitas de chocolate e coco<div align="left">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OdKwE3y7ugBBhcuv8aHfWIYkGyroUBSszdct1SZehwkOWo5nawopRJ2dzPnJ_uBZtSVM2p_YYzby3cVLJguJx-50YvwLyjg5I3ANvvmqLYKLbu8hlSNZcJctOk07l-eKpfmiD1Y3kDo/s1600/DSCF1069.jpg" imageanchor="1"><img alt="" border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OdKwE3y7ugBBhcuv8aHfWIYkGyroUBSszdct1SZehwkOWo5nawopRJ2dzPnJ_uBZtSVM2p_YYzby3cVLJguJx-50YvwLyjg5I3ANvvmqLYKLbu8hlSNZcJctOk07l-eKpfmiD1Y3kDo/s640/DSCF1069.jpg" title="Boachinhas de Aveia" width="640" /></a></div>
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<span style="background-color: white; font-family: "verdana" , "arial" , "helvetica" , sans-serif;"><b>O que leva:</b></span></div>
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<li><span style="background-color: white; font-family: "verdana";">200 g de manteiga sem sal amolecida</span></li>
<li><span style="background-color: white; font-family: "verdana";">150 g de açúcar amarelo ou mascavado</span></li>
<li><span style="background-color: white; font-family: "verdana";">2 ovos</span></li>
<li><span style="background-color: white; font-family: "verdana";">2 colheres de sopa de coco ralado</span></li>
<li><span style="background-color: white; font-family: "verdana";">150 g de farinha integral</span></li>
<li><span style="background-color: white; font-family: "verdana";">1 pitada de sal fino</span></li>
<li><span style="background-color: white; font-family: "verdana";">80 g de flocos de aveia</span></li>
<li><span style="background-color: white; font-family: "verdana";">100 g de pepitas de chocolate ou chocolate partido em pequenos pedaços</span></li>
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<span style="background-color: white; font-family: "verdana";"><b>Como se faz:</b></span></div>
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<span style="background-color: white;"><span style="font-family: "verdana"; font-size: xx-small;"><br /></span><span style="font-family: "verdana"; font-size: x-small;">Mexer a manteiga amolecida com o açúcar, depois juntar os ovos inteiros e a baunilha e bater mais um pouco, em seguida juntar a farinha com o sal, mexer novamente e finalmente juntar a aveia e as pepitas de chocolate.<br />Num tabuleiro forrado com papel vegetal, deitar um pouco de cada vez com uma colher de sopa e dar o formato redondo de bolacha. Cozer durante 12-15 minutos. Deixar arrefecer e descolar do papel.</span></span></div>
O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com3tag:blogger.com,1999:blog-2670525740504098617.post-86733938115876507672017-01-22T18:16:00.001+00:002017-01-24T01:51:50.047+00:00Madalenas para o Lanche<div class="separator" style="clear: both; text-align: center;">
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Após três anos de ausência o Blog Doces Temperos está de volta com um novo visual e com novos conteúdos.<br />
Viajaremos pelo inesgotável universo das receitas, complementadas com muitas fotos e informações sobre o mundo encantado da Comida .<br />
É pois um enorme prazer estar por aqui de novo!!!<br />
E para inicio de jornada, começamos com uma receita muito simples de madalenas, enriquecidas com um suave doce de morango. A companhia perfeita para o chá quentinho do lanche de hoje.<br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">O que leva: </span></b></span><br />
<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">150 G DE MARGARINA</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">150 G DE AÇÚCAR </span><br />
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<span style="font-size: x-small;"><span style="background-color: white; font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; text-transform: uppercase;">1LIMÃO</span><span style="background-color: white; font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; text-transform: uppercase;"> </span><br style="background-color: white; font-family: Bliss2Medium, Verdana, Arial, sans-serif; line-height: 30px; text-transform: uppercase;" /><span style="font-family: "bliss2medium" , "verdana" , "arial" , sans-serif;"><span style="background-color: white; text-transform: uppercase;">6 OVOS</span></span><br style="background-color: white; font-family: Bliss2Medium, Verdana, Arial, sans-serif; line-height: 30px; text-transform: uppercase;" /><span style="background-color: white; font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; text-transform: uppercase;">200 G DE FARINHA</span><br style="background-color: white; font-family: Bliss2Medium, Verdana, Arial, sans-serif; line-height: 30px; text-transform: uppercase;" /><span style="background-color: white; font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; text-transform: uppercase;">1 COLHER DE SOBREMESA DE FERMENTO EM PÓ </span></span><br />
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<span style="font-family: "bliss2medium" , "verdana" , "arial" , sans-serif; font-size: x-small;"><span style="background-color: white; text-transform: uppercase;">MEIA COLHER DE CANELA</span></span><br />
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<span style="font-family: "bliss2medium" , "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: x-small; text-transform: uppercase;"><b>Como se faz:</b></span></span><br />
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<span style="font-size: x-small;"><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">Pré-aqueça o forno a 220ºC.</span><br style="background-color: white; color: #031e14; font-family: Bliss2Regular, Verdana, Arial, sans-serif; margin: 0px 0px 20px;" /><span style="background-color: white;"><span style="color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">Bata muito bem com a batedeira eléctrica, a </span></span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">margarina </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;"> com o </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">açúcar </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">e a raspa da casca de </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">limão</span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;"> até obter um creme fofo e esbranquiçado.</span><br style="background-color: white; color: #031e14; font-family: Bliss2Regular, Verdana, Arial, sans-serif; margin: 0px 0px 20px;" /><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">Em seguida, junte os </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">ovos</span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">, um a um, batendo entre cada adição.</span><br style="background-color: white; color: #031e14; font-family: Bliss2Regular, Verdana, Arial, sans-serif; margin: 0px 0px 20px;" /><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">Por fim incorpore suavemente a</span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;"> farinha</span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;"> peneirada com o </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">fermento em pó</span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;"> e uma pitada de </span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">sal</span><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">.</span><br style="background-color: white; color: #031e14; font-family: Bliss2Regular, Verdana, Arial, sans-serif; margin: 0px 0px 20px;" /><span style="background-color: white; color: #031e14; font-family: "bliss2regular" , "verdana" , "arial" , sans-serif;">Deite a massa preparada em forminhas de madalenas untadas com margarina e polvilhadas com farinha. Leve a cozer no forno previamente aquecido durante 10 minutos. Desenforme e deixe arrefecer sobre uma rede.</span></span><br />
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<br />O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com2tag:blogger.com,1999:blog-2670525740504098617.post-30699969482536156282014-04-05T14:06:00.001+01:002014-04-05T14:16:50.711+01:00Pataniscas de bacalhau<p>Diz-se que as pataniscas são originárias de  Lisboa, nascidas das aparas de bacalhau que os galegos guardavam nas suas tabernas no séc. XIX. Os galegos emigraram para Lisboa desde a época dos Descobrimentos para trabalharem na indústria naval, e mais tarde  no Aqueduto das Águas Livres. Pela capital foram  abrindo tabernas e carvoarias. Os lisboetas chegaram a pedir que fossem expulsos da cidade, porque, diziam que  os galegos roubavam empregos. Pina Manique recusou-se a expulsá-los. "E depois quem é que mete as mãos no carvão?", perguntou ao povo. Ninguém. Ficaram os galegos, as tabernas e as pataniscas.</p> <p>As pataniscas hoje confeccionam-se um pouco por todo o Portugal e esta receita de pataniscas bem caseira é disso um exemplo porque é da Beira Litoral. É uma das que mais me agrada pela sua textura suave e fofa, daquelas que nos fazem comer uma e mais uma e outra e mais outra…</p> <p><a href="http://lh4.ggpht.com/-cnX35_SYz9w/Uz__z5gxbFI/AAAAAAAAC3c/67FZ8UnkkzQ/s1600-h/IMG_2744%25255B30%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_2744" border="0" alt="IMG_2744" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIsjxiylPn3GfHrVC9DTvIxyjs1VA6BbYPh9J57cb4CY1DFZmTplKJmGAjuQdsPTb8scjmwDGuhgm-IaW9kb4DwaHEUj57Qn35onbAEoZP32oO6splkDaort6x-tA6pedkZFHss0LPVIw/?imgmax=800" width="570" height="478" /></a> </p> <p><font size="4">Ingredientes:</font></p> <p>500g de bacalhau <br />4 ovos <br />200ml de leite <br />salsa <br />1 cebola média picadinha <br />pimenta q.b. <br />300g de farinha branca de neve <br />Sal q.b. <br />Óleo q.b. para fritar</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDvFJodSM3TFda_sCMI37QaZNO0zl-V0BU0oSy1e5QdeW7B9GSD3Hx75Sg2poISW8DK4MIPCu0VqLTsQLi2jf-69LOgGC5_WSM7z14M6VgP_qdVndp6vnATRZQhIzBLqyH1FVEJ4zvoU/s1600-h/IMG_2740%25255B5%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_2740" border="0" alt="IMG_2740" src="http://lh3.ggpht.com/--0jPYjPpcCs/Uz__12cgfqI/AAAAAAAAC30/G8_qFUaBSG4/IMG_2740_thumb%25255B3%25255D.jpg?imgmax=800" width="570" height="432" /></a> </p> <p><font size="4">Preparação:</font></p> <p>Mistura-se a farinha o sal e a pimenta. <br />Juntam-se os  ovos e mexe-se tudo com a colher de pau. Junta-se o bacalhau, previamente limpo de peles e espinhas e desfiado, a cebola e a salsa. Depois é só fritar às colheradas, e pôr a escorrer sobre papel absorvente.</p> O blog...http://www.blogger.com/profile/12031937730542731457noreply@blogger.com4