tag:blogger.com,1999:blog-28420015131061614702024-03-14T22:07:04.306+00:00Prato CaseiroAna Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.comBlogger2325125tag:blogger.com,1999:blog-2842001513106161470.post-9745788569620690932024-03-04T08:08:00.001+00:002024-03-04T08:08:00.137+00:00Baguete sem glúten (com farinha de lentilhas)<p><span style="font-family: verdana;"> A receita original destas baguetes iria dar-lhe uma cor mais clarinha, mas a receita original tinha demasiada água e confiei... claro. Virou uma piscina de uma mistura de farinhas com água. Como já não tinha grande coisa cá em casa de farinhas em glúten e me tinham recomendado a farinha de lentilhas, optei por ir adicionando mais farinha de lentilhas.... mas a piscina era grande e acabei por necessitar de adicionar uma dose extra de farinhas. Se o resultado final ficou mau? Para mim não. Gosto do sabor forte da farinha de lentilhas. No entanto, esta farinha é um pouco mais densa e as baguetes não ficaram com o aspeto que eu queria. Mas uma coisa vos garanto. Marcharam e bem. Quentinhas, torradinhas ficaram muito boas. Ainda assim ainda vou experimentar a receita original, mas como menos água. Estas quantidades foram as realmente usadas.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5JLLZvQPkEcVnu20ERLWsGF_FM3I9FWlBQ2N6ImN4FurxpKYNqu94_bQnCwY3L5SIWuMn1Ag-2FfccFFtQ8OEnsqNEc4V7Mkuqi3ZJiSj2RwYD8yNq_gmsbVezqGS5T1ZdfoUWGgLYfK65rCoIlB_50vYXBu9HTIFG-PbECPgzuDoLUKRMyhIiVINgTr/s2592/Baguetes%20sem%20gl%C3%BAten%201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5JLLZvQPkEcVnu20ERLWsGF_FM3I9FWlBQ2N6ImN4FurxpKYNqu94_bQnCwY3L5SIWuMn1Ag-2FfccFFtQ8OEnsqNEc4V7Mkuqi3ZJiSj2RwYD8yNq_gmsbVezqGS5T1ZdfoUWGgLYfK65rCoIlB_50vYXBu9HTIFG-PbECPgzuDoLUKRMyhIiVINgTr/w640-h480/Baguetes%20sem%20gl%C3%BAten%201.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">100gr de farinha de arroz</span></li><li><span style="font-family: verdana;">90gr de farinhas de lentilhas </span></li><li><span style="font-family: verdana;">15gr de polvilho azedo</span></li><li><span style="font-family: verdana;">115gr de fécula de batata</span></li><li><span style="font-family: verdana;">30gr de farinha maizena</span></li><li><span style="font-family: verdana;">30gr de polvilho doce</span></li><li><span style="font-family: verdana;">8gr de açúcar mascavado</span></li><li><span style="font-family: verdana;">10gr de psyllium </span></li><li><span style="font-family: verdana;">1 c. (de chá) de vinagre de cidra)</span></li><li><span style="font-family: verdana;">2 c. (de sopa) de azeite</span></li><li><span style="font-family: verdana;">Sal q.b.</span></li><li><span style="font-family: verdana;">7gr de fermento</span></li><li><span style="font-family: verdana;">300ml de água morna </span></li></ul><div><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div><span style="font-family: verdana;">- Coloque as farinhas, o açúcar, o fermento e o sal numa batedeira. Envolva. Adicione o vinagre e o azeite. Aos poucos junte a água morna. </span></div><div><span style="font-family: verdana;">- Amasse.</span></div><div><span style="font-family: verdana;">- Retire, tape e deixe levedar.</span></div><div><span style="font-family: verdana;">- Depois de levedas, dê-lhe o formato de baguete (2 grandes). Faça uns pequenos cortes por cima, tape e deixe levedar mais um pouco.</span></div><div><span style="font-family: verdana;">- Entretanto, pré-aqueça o forno e leve a cozer as baguetes a 180ºC cerca de 25/30 minutos ou até estarem a gosto.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirEXhv58TbE339AYl4-X8WSX9SboBU-Z2sv8_OdxSJ7E2NUXR4g_wptaK1fncaUSdfE1Ekp6eSPpu2owACKfrJc1cf9jgN7SxQbA8v2KBGF0s801-WyXiOVaXMaLTB2J3LZIdCDMKivuylwGj__5Ae0Hri3Y80CRRR72jLA7B-htJF-zVkfNETLfQncaS/s2592/Baguetes%20sem%20gl%C3%BAten%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirEXhv58TbE339AYl4-X8WSX9SboBU-Z2sv8_OdxSJ7E2NUXR4g_wptaK1fncaUSdfE1Ekp6eSPpu2owACKfrJc1cf9jgN7SxQbA8v2KBGF0s801-WyXiOVaXMaLTB2J3LZIdCDMKivuylwGj__5Ae0Hri3Y80CRRR72jLA7B-htJF-zVkfNETLfQncaS/w640-h480/Baguetes%20sem%20gl%C3%BAten%202.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoRfbanCvFHNt09mEclhyx8PxRZsINF_qalHytxZygfTK0p0oXZxhYufnxKDkeEFODe_pILRDjChzFmvmZAWHXM71-MnBDWHYRXy7WX2MZ7qNSuM-jiJJFZztsBVjzYbUF905PEijCzoLA69-7gQKhJ4fN2rpns7OzbC6WKH3ejVnW-W3HommFObynwE1/s2592/Baguetes%20sem%20gl%C3%BAten%203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwoRfbanCvFHNt09mEclhyx8PxRZsINF_qalHytxZygfTK0p0oXZxhYufnxKDkeEFODe_pILRDjChzFmvmZAWHXM71-MnBDWHYRXy7WX2MZ7qNSuM-jiJJFZztsBVjzYbUF905PEijCzoLA69-7gQKhJ4fN2rpns7OzbC6WKH3ejVnW-W3HommFObynwE1/w640-h480/Baguetes%20sem%20gl%C3%BAten%203.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TPFJeKKk_OKZ76ygOP_iOoJKq-QvJ5edFm-1c8nsL2T-k5tT-hqxZpnR_HPGNcZzveH66pkn_at7SwY2lMpaRhagYTQI7SzB81gGjnR9Fvvw7qdX4WudsYOJfxXJmLhNJCmiiy54J4usCbSj2dC2RqK9JQqYdeNN5fTr7jfq8AI1JkQbgx7izIJBQuG_/s2592/Baguetes%20sem%20gl%C3%BAten%206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_TPFJeKKk_OKZ76ygOP_iOoJKq-QvJ5edFm-1c8nsL2T-k5tT-hqxZpnR_HPGNcZzveH66pkn_at7SwY2lMpaRhagYTQI7SzB81gGjnR9Fvvw7qdX4WudsYOJfxXJmLhNJCmiiy54J4usCbSj2dC2RqK9JQqYdeNN5fTr7jfq8AI1JkQbgx7izIJBQuG_/w640-h480/Baguetes%20sem%20gl%C3%BAten%206.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com2tag:blogger.com,1999:blog-2842001513106161470.post-81459855919299776702024-02-26T08:08:00.002+00:002024-02-26T08:08:00.130+00:00Pãezinhos de alfarroba e lentilhas<p><br /></p><p></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCha57Z_w3mc3Xv2XbVhSSiqHa2ZeNaFExxRKpOys2kyBKhgJSVoO2-r7siFa700wZhQjG2E3WcgC6p3QAsQh9zRbYeLbYXdIlosutc47vcNPgq6zz6PwziQatbJ5UcoEQ7YhFj9oZhmA3Jv1XUPK25cKYtuNM0UA3rMct6UxMyhQT8Muk8m50iB44exi/s4096/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4096" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCha57Z_w3mc3Xv2XbVhSSiqHa2ZeNaFExxRKpOys2kyBKhgJSVoO2-r7siFa700wZhQjG2E3WcgC6p3QAsQh9zRbYeLbYXdIlosutc47vcNPgq6zz6PwziQatbJ5UcoEQ7YhFj9oZhmA3Jv1XUPK25cKYtuNM0UA3rMct6UxMyhQT8Muk8m50iB44exi/w640-h360/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas5.jpg" width="640" /></a></div><div><br /></div></div><p></p><p><span style="font-family: verdana;"><b><u> Ingredientes</u></b>:</span></p><div><p></p><ul><li><span style="font-family: verdana;">250gr de beterraba cozida</span></li><li><span style="font-family: verdana;">50ml de água morna</span></li><li><span style="font-family: verdana;">30ml de azeite extra virgem</span></li><li><span style="font-family: verdana;">70gr de linhaça moída</span></li><li><span style="font-family: verdana;">60gr de polvilho azedo</span></li><li><span style="font-family: verdana;">30gr de farinha de trigo-sarraceno</span></li><li><span style="font-family: verdana;">30gr de farinha de lentilhas</span></li><li><span style="font-family: verdana;">50gr de farinha de coco</span></li><li><span style="font-family: verdana;">1 c. (de café) de vinagre de cidra</span></li><li><span style="font-family: verdana;">1 c. (de chá) de fermento sem glúten</span></li><li><span style="font-family: verdana;">Sal q.b.</span></li><li><span style="font-family: verdana;">1 c. (de chá) de psyllium husk em pó (opcional)</span></li><li><span style="font-family: verdana;">Farinha de arroz ou polvilho doce para moldar os pães q.b.</span></li></ul><div><span style="font-family: verdana;"><b><u>Preparação</u></b>: </span></div><div><span style="font-family: verdana;">- Coloque a beterraba cozida e cortada em pedaços no liquidificador. Junte a água, o vinagre, o sal e o azeite. Triture até obter um puré. </span></div><div><span style="font-family: verdana;">- Transfira para uma taça, adicione os restantes ingredientes e mexa muito bem.</span></div><div><span style="font-family: verdana;">- Deite a farinha de arroz nas mãos e divida a massa em 7 bolas. Se as quiser maiores consegue 5 bolinhas boas também, Ponha num tabuleiro forrado com papel vegetal e polvilhado com farinha de arroz e leve as forno pré-aquecido a 180ºC durante 35 minutos.</span></div><div><span style="font-family: verdana;">- Retire, coloque sobre uma grelha e deixe arrefecer.</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa9_91d3YRgwCXvqBGbBOQ63X25JkEztWb5tfQDlTRP4ahYbrMGIrqB73QlIhk2alLO3bhpm_Q57bCAplroiFd-wwh2Cji2wUX7kSPu23OAmu2ietY5C0p0zxRQ7MEiQEzMGh26r2gRSzJ7ws0o2-38-xiWRpsbfK-pg-wgUNUHsgMbM4NGG25XrqAhCg/s4096/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4096" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUa9_91d3YRgwCXvqBGbBOQ63X25JkEztWb5tfQDlTRP4ahYbrMGIrqB73QlIhk2alLO3bhpm_Q57bCAplroiFd-wwh2Cji2wUX7kSPu23OAmu2ietY5C0p0zxRQ7MEiQEzMGh26r2gRSzJ7ws0o2-38-xiWRpsbfK-pg-wgUNUHsgMbM4NGG25XrqAhCg/w640-h360/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7_RRJFFfwWQfRS_r94bQ435ZRRJmTiHI9Ptdtjp65NWJGxicim6lkglVSl6mKGY77oR3fzL5JgbIJ2b6ZDSSpGl8MSobbk4u2374mLD90BhQTUKfkL_d13RAoGOBwhDawc8AOvVLJ61MjeIuyQVe4CtmrEVqHJ6j_ApS6UMlLssdEK67SAJMwPrpaTkG/s2592/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz7_RRJFFfwWQfRS_r94bQ435ZRRJmTiHI9Ptdtjp65NWJGxicim6lkglVSl6mKGY77oR3fzL5JgbIJ2b6ZDSSpGl8MSobbk4u2374mLD90BhQTUKfkL_d13RAoGOBwhDawc8AOvVLJ61MjeIuyQVe4CtmrEVqHJ6j_ApS6UMlLssdEK67SAJMwPrpaTkG/w640-h480/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HUU2pTm0ZsFf1Q2ekD0uZRFWSzoROLxfxAlrjNtYdyg9c8aTuijfuikmf-4zYmG6oWKtsISar050JwJddivu1lAVBUbjAIihViS8wowmmHTunC-KKyslV1qreRv3ZLrAhDfOkQWpu3SUvUTCcpR6R0_80dBdK-2mMGJcrP7kyG2noG5RKrBJOp4nMV1S/s2592/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HUU2pTm0ZsFf1Q2ekD0uZRFWSzoROLxfxAlrjNtYdyg9c8aTuijfuikmf-4zYmG6oWKtsISar050JwJddivu1lAVBUbjAIihViS8wowmmHTunC-KKyslV1qreRv3ZLrAhDfOkQWpu3SUvUTCcpR6R0_80dBdK-2mMGJcrP7kyG2noG5RKrBJOp4nMV1S/w640-h480/P%C3%A3ezinhos%20de%20alfarroba%20e%20lentilhas3.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com1tag:blogger.com,1999:blog-2842001513106161470.post-91716164410616748092024-02-21T08:08:00.002+00:002024-03-06T18:05:42.765+00:00Lombo de peru assado com cogumelos e castanhas<p><span style="font-family: verdana;">Cá em casa gostamos muito de assados. Sejam com legumes, carnes ou peixes. É das minhas comidas preferidas e de preferência gosto de os fazer com tempo, a baixas temperaturas. Mantêm a suculência e não nos fazem tão mal, porque se usarmos azeite e os assados forem feitos com temperaturas elevadas o azeite oxida e prejudica o nosso organismo. Por isso sempre que possível, assados com tempo. </span></p><p><span style="font-family: verdana;">Neste assado optei pelo peru em detrimento do porco, porque obviamente também é uma carne mais saudável e branca. Gosto de usar castanhas, que congelo na época e acabo por ter durante algum tempo cá em casa. Ao contrário do que se pensa o lombo de peru assado não fica seco e sem graça, fica maravilhoso.</span></p><p><span style="font-family: verdana;">Este lombo tinha quase 1kg deu para três adultos que se alimentam bem e ainda sobrou um pouco e depois acabei por fazer umas empadas. E como ainda me sobrou um pouco de massa fiz um wrap maravilhoso.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63ht68SLMf64-6-i7hsvMpMUXekvMUETTWK3Zv-NAsX9OBoRwdFUYniIkjXQLXFRJ7yoZjRcmkc-qhd2g6B-FfuZoLzrW3W7Dkc_BxXExsoof7FB49Kitx0FGlRUQQTYHcxskPloGddccaGEJqG1kyhyphenhyphenCNzzwu0rtD9id1bNrKuVilxLget2OEJMKZjyB/s2592/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63ht68SLMf64-6-i7hsvMpMUXekvMUETTWK3Zv-NAsX9OBoRwdFUYniIkjXQLXFRJ7yoZjRcmkc-qhd2g6B-FfuZoLzrW3W7Dkc_BxXExsoof7FB49Kitx0FGlRUQQTYHcxskPloGddccaGEJqG1kyhyphenhyphenCNzzwu0rtD9id1bNrKuVilxLget2OEJMKZjyB/w640-h480/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas3.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><b><u>Ingredientes</u></b>: </span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">1 Lombo de peru com quase 1kg</span></li><li><span style="font-family: verdana;">6 Cenouras</span></li><li><span style="font-family: verdana;">Castanhas cozidas q.b.</span></li><li><span style="font-family: verdana;">Cogumelos q.b.</span></li><li><span style="font-family: verdana;">6 Dentes de alho</span></li><li><span style="font-family: verdana;">Salsa fresca q.b.</span></li><li><span style="font-family: verdana;">Ervas de provence q.b.</span></li><li><span style="font-family: verdana;">Tomilho seco q.b.</span></li><li><span style="font-family: verdana;">Sal q.b.</span></li><li><span style="font-family: verdana;">Sumo de limão q.b.</span></li><li><span style="font-family: verdana;">Sumo de laranja (opcional)</span></li><li><span style="font-family: verdana;">Vinho q.b.</span></li><li><span style="font-family: verdana;">Azeite extra virgem q.b. (Transmontanos)</span></li><li><span style="font-family: verdana;">Banha de porco preto q.b.</span></li></ul><div><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div><span style="font-family: verdana;">- Comece por arranjar a carne. Retire algumas gorduras e nervos visíveis do peru.</span></div><div><span style="font-family: verdana;">- A seguir pique finamente os dentes de alho com a salsa. </span></div><div><span style="font-family: verdana;">- Tempere a carne com sal a gosto, o alho com a salsa. polvilhe a gosto com ervas de provence, sumo de limão e laranja a gosto e um pouco de vinho. Regue com um fio de azeite e umas "nozes" de banha.</span></div><div><span style="font-family: verdana;">- À volta da carne coloque cenoura às rodelas temperadas com sal e tomilho seco.</span></div><div><span style="font-family: verdana;">- Leve a assar. A meio da assadura adicione os cogumelos cortados a gosto e as castanhas. Regue com o molho da assadura e deixe acabar de cozinhar.</span></div><div><span style="font-family: verdana;">- Acompanhe com batata doce assada e uma salada.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Nota: esta batata assada é descascada e cortada às rodelas grossas, temperada com sal e orégãos e um fio de azeite. Leva-se ao forno cerca de 30/40 minutos. Vira-se de vez em quando para ganhar cor uniformemente.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFWUH1HxFlQDKi-UCyaIq4xzdqTl8fJLothrLk7a2taOYaKC8apnL4c_cdQVp19HtOwwbFymhhAWDaksYjmbajUKnKNEKZoDcYAFfTVIa4KZ6rZMSK6HXCXz-K8AFdZ55RdCxKQpiUTTo08DX_Iy5mmvC8FZI-pvz3OD9IEgX1QR1Hak5wl3tD18byT4e/s2592/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFWUH1HxFlQDKi-UCyaIq4xzdqTl8fJLothrLk7a2taOYaKC8apnL4c_cdQVp19HtOwwbFymhhAWDaksYjmbajUKnKNEKZoDcYAFfTVIa4KZ6rZMSK6HXCXz-K8AFdZ55RdCxKQpiUTTo08DX_Iy5mmvC8FZI-pvz3OD9IEgX1QR1Hak5wl3tD18byT4e/w640-h480/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8h2813mwAcQtWO4oiq2sNRnKpfqU6jkV9gkzRdtWK-Kd-86b0RptUxhUdKyXRUEm-ZSKJIVBcHZKcfO34G9YTOsHq8Ll5vmNwHgBmpqrhiDblwSvCeKUzEsn3kUQmd3ftmexOAQbedXcSVLbENTNkP6p5AgTvNUzKeOEorn5PrSOVnoOsAkIw7W1pqMRP/s2592/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8h2813mwAcQtWO4oiq2sNRnKpfqU6jkV9gkzRdtWK-Kd-86b0RptUxhUdKyXRUEm-ZSKJIVBcHZKcfO34G9YTOsHq8Ll5vmNwHgBmpqrhiDblwSvCeKUzEsn3kUQmd3ftmexOAQbedXcSVLbENTNkP6p5AgTvNUzKeOEorn5PrSOVnoOsAkIw7W1pqMRP/w640-h480/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas2.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYwPwUI39SvBVUMaHP5ICKC67YL1YC6vhiUi7kn9X1aWNZuUVxtSpXjjoqnjGbRpV9BRLr3y4uB3yyvRfTUFH0LuTf10bYbGNY3erUbIbWkiRtERG4rgmAad2mDUjmbCUbnyPiWWAHidBPYfVmgjYvGJwuAoNz0wlSewUzmBlfTIIEMB1znSx9zrBc7dA/s2592/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYwPwUI39SvBVUMaHP5ICKC67YL1YC6vhiUi7kn9X1aWNZuUVxtSpXjjoqnjGbRpV9BRLr3y4uB3yyvRfTUFH0LuTf10bYbGNY3erUbIbWkiRtERG4rgmAad2mDUjmbCUbnyPiWWAHidBPYfVmgjYvGJwuAoNz0wlSewUzmBlfTIIEMB1znSx9zrBc7dA/w640-h480/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas4.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1e66TmCRA_CCSMcY4-P907YKvjG3_PERmINvRkn_UPsz7eITJwcuDEWtN7tBD4jqz2haiOLajPUxUhovksnbOUi3fF_Kw1nniBJolsae9y0QeJInXK2aGhIul27qnpLJIZdbs4-39CvXQPZGrVfM0_QpJfpHTd8EnAFfw_ozRyI5GMHTx8v1VQoRIBRCi/s2592/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1e66TmCRA_CCSMcY4-P907YKvjG3_PERmINvRkn_UPsz7eITJwcuDEWtN7tBD4jqz2haiOLajPUxUhovksnbOUi3fF_Kw1nniBJolsae9y0QeJInXK2aGhIul27qnpLJIZdbs4-39CvXQPZGrVfM0_QpJfpHTd8EnAFfw_ozRyI5GMHTx8v1VQoRIBRCi/w640-h480/Lombo%20de%20peru%20assado%20com%20cogumelos%20e%20castanhas5.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-56912835151580528452024-02-19T08:08:00.001+00:002024-02-19T08:08:00.138+00:00Pão de alfarroba<p><br /></p><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9zhE6aRRDt3LgM8e7S3tfd35dZcFEkoVk5s1-UCU8VeeZskIiMXzUS6_2H2QL-v_ombZ4b-udt3rNKOPgmhmtUTW_t3JuSlP52e8RS8We20KmYmpjKgO-CGCqbidvLaMWCQIdoJCoAUC_B9mtrce4TFhdgzS6foe-KT0qx2zvoJdXfhii6Q90x6OZmWR/s2592/P%C3%A3o%20de%20alfarroba2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9zhE6aRRDt3LgM8e7S3tfd35dZcFEkoVk5s1-UCU8VeeZskIiMXzUS6_2H2QL-v_ombZ4b-udt3rNKOPgmhmtUTW_t3JuSlP52e8RS8We20KmYmpjKgO-CGCqbidvLaMWCQIdoJCoAUC_B9mtrce4TFhdgzS6foe-KT0qx2zvoJdXfhii6Q90x6OZmWR/w640-h480/P%C3%A3o%20de%20alfarroba2.JPG" width="640" /></a></div><div><br /></div><div><br /></div><p><span style="font-family: verdana;"> <b><u>Ingredientes</u></b>:</span></p><p></p><ul><li><span style="font-family: verdana;">75gr de farinha de trigo sarraceno</span></li><li><span style="font-family: verdana;">75gr de polvilho doce</span></li><li><span style="font-family: verdana;">100gr de farinha de arroz</span></li><li><span style="font-family: verdana;">15gr de farinha de alfarroba</span></li><li><span style="font-family: verdana;">50gr de farinha de lentilhas</span></li><li><span style="font-family: verdana;">7gr de fermento seco </span></li><li><span style="font-family: verdana;">Sal q.b</span></li><li><span style="font-family: verdana;">1 Colher (de sopa) de azeite extra virgem</span></li><li><span style="font-family: verdana;">1 Chávena de água</span></li></ul><div><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div><span style="font-family: verdana;">- Misture os secos e envolva-os com um garfo.</span></div><div><span style="font-family: verdana;">- Junte uma colher de sopa de azeite e a água morna onde dissolveu o fermento seco e depois o sal. Consoante o tamanho da chávena pode não ser necessária a água toda.</span></div><div><span style="font-family: verdana;">- Coloque numa forma (eu usei uma forma de bolo inglês) forrada com papel vegetal e deixe levedar num local mais quente cerca de 1 hora ou até duplicar o volume. Eu pré-aqueci o forno a 60º durante uns minutos, depois desliguei e coloquei lá a forma com a massa tapada com um pano. Deixei levedar hora e meia.</span></div><div><span style="font-family: verdana;">- Ao fim deste tempo retire a forma do forno. Pré-aqueça o mesmo e leve o pão ao forno a 180ºC durante 30 minutos.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Este pão não tem glúten, não tem ovos nem laticínios e fica com um sabor muito bom e bem fofinho. </span></div><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cm7BFy34YiYO-fHPMYXQIDPRUFD_NTkfUGNv6yy9GsQ8CNh97rbWIkoZlv1VWS8wYxw12d4ul0ZbjThR51oUzzcN4NHkDhOVoRjk9V0yrSONfyPTjzF1ZYoif55lIGF6IVUWwVkua_JuTq_8Ff8ZfFL693HxCGFu_GihutwJwjpBoj4X67EAbzrMPEn6/s2592/P%C3%A3o%20de%20alfarroba1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Cm7BFy34YiYO-fHPMYXQIDPRUFD_NTkfUGNv6yy9GsQ8CNh97rbWIkoZlv1VWS8wYxw12d4ul0ZbjThR51oUzzcN4NHkDhOVoRjk9V0yrSONfyPTjzF1ZYoif55lIGF6IVUWwVkua_JuTq_8Ff8ZfFL693HxCGFu_GihutwJwjpBoj4X67EAbzrMPEn6/w640-h480/P%C3%A3o%20de%20alfarroba1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAuIgQoIqyoZlZNgp-ecwB9lPqZuBcEW8yn3QnTh2yM8mtuz8ug0v9mir9nLtBIZi-oH47dowunIprnNUSk4ZjGrrBTu166azLEH4blARttCuXI-OIyL7jcc_Cog5L1JplqG5WrckiQ-sVW2YSCtaCs5Pg5nY2XtllqhVSB5gZiHy89lR8EuYTnDtzhF9/s2592/P%C3%A3o%20de%20alfarroba3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAuIgQoIqyoZlZNgp-ecwB9lPqZuBcEW8yn3QnTh2yM8mtuz8ug0v9mir9nLtBIZi-oH47dowunIprnNUSk4ZjGrrBTu166azLEH4blARttCuXI-OIyL7jcc_Cog5L1JplqG5WrckiQ-sVW2YSCtaCs5Pg5nY2XtllqhVSB5gZiHy89lR8EuYTnDtzhF9/w640-h480/P%C3%A3o%20de%20alfarroba3.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwX7043WzlUx4BHGk_hVYiuZoOi9t6amiPB_bgKEw6wGTQBc9rvRkS8T3oHa-gkMWLH8B3VimdjvFy8fUQb9dvp41RuSxji0mEUS4SMKSd9GcMnAYJrIDHLOrjF3318V_vnazVbqK3Rv-GYxNTW2jEanNVgsfDYR7GuSogIXGfimFEZ-unAls1W0VUlQI7/s2592/P%C3%A3o%20de%20alfarroba4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwX7043WzlUx4BHGk_hVYiuZoOi9t6amiPB_bgKEw6wGTQBc9rvRkS8T3oHa-gkMWLH8B3VimdjvFy8fUQb9dvp41RuSxji0mEUS4SMKSd9GcMnAYJrIDHLOrjF3318V_vnazVbqK3Rv-GYxNTW2jEanNVgsfDYR7GuSogIXGfimFEZ-unAls1W0VUlQI7/w640-h480/P%C3%A3o%20de%20alfarroba4.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeAd-Bh32fI5RlijHpmNrVxxgtp7xqNdOKIzzbbpJwqI5UADNU5WtF6A21xCikKmxT1wp7MYzeIy7XsXnytDVzqbPmSFJU2FNlD-vNqJ2ww3_4xM78JekPP051LeSoWeDU5HujW__pFIgkVBm_7L7ANTcRecY3TUjxhXgFUK-kCVxWPfRpcayMij7Pt7O/s3264/P%C3%A3o%20de%20alfarroba7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="1840" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeAd-Bh32fI5RlijHpmNrVxxgtp7xqNdOKIzzbbpJwqI5UADNU5WtF6A21xCikKmxT1wp7MYzeIy7XsXnytDVzqbPmSFJU2FNlD-vNqJ2ww3_4xM78JekPP051LeSoWeDU5HujW__pFIgkVBm_7L7ANTcRecY3TUjxhXgFUK-kCVxWPfRpcayMij7Pt7O/w360-h640/P%C3%A3o%20de%20alfarroba7.jpg" width="360" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-81427022365044532392024-02-16T08:08:00.000+00:002024-02-16T08:08:00.139+00:00Crumble de maçã e canela<p><span style="font-family: verdana;">O dia dos Namorados foi ontem e após quase duas semanas ausentes devido a férias, ontem ainda fiz uma sobremesa simples, mas bem do nosso agrado. Um crumble quentinho, a saber a canela. Seja com uma bola de gelado ou com um chá, preenche-me completamente. Deixo hoje aqui esta sugestão.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEmVndzOOFok3zWBGBHNALnX9RWH1Hj5NsALfeuPFIo82PbBzVdiJ2tHIT2KV1qTlk6WAaHRJzG7g_mJFBv92NUCsqVBwIEOxE1cgLjKrKPpdtIGLC_dKutxL9aofR3mpbPvNT_fnY1qAQHMmfNmJ2hiCbAcTcfkjUYkf64uYejpvdpylusBnuNAbo7kP/s2592/Crumble%20de%20ma%C3%A7%C3%A3%20e%20canela3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEmVndzOOFok3zWBGBHNALnX9RWH1Hj5NsALfeuPFIo82PbBzVdiJ2tHIT2KV1qTlk6WAaHRJzG7g_mJFBv92NUCsqVBwIEOxE1cgLjKrKPpdtIGLC_dKutxL9aofR3mpbPvNT_fnY1qAQHMmfNmJ2hiCbAcTcfkjUYkf64uYejpvdpylusBnuNAbo7kP/w640-h480/Crumble%20de%20ma%C3%A7%C3%A3%20e%20canela3.JPG" width="640" /></a></div><br /><p><br /></p><p> <b style="background-color: white; font-family: verdana; font-size: 15.4px;"><u>Ingredientes</u></b><span style="background-color: white; font-family: verdana; font-size: 15.4px;">: </span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"></p><ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">5 Maçãs (usei golden)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Gotas de sumo de limão</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Canela q.b.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">30gr de farinha de espelta (branca)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">30gr de farinha de espelta (integral)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">2 Colheres (de sopa) de flocos de aveia (usei sem glúten)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">50gr de açúcar mascavado</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">50gr de manteiga sem lactose<br /></span></li></ul><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Pré-aqueça o forno a 180ºC. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Numa taça deite a farinha, os flocos de aveia, , a canela a gosto, o açúcar e a manteiga em pedacinhos. Misture tudo rapidamente com a ponta dos dedos, até obter uma consistência areada. Leve ao frigorífico. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Entretanto, descasque as maçãs, corte-as em quartos e retire-lhes as sementes. Corte cada quarto em vários pedaços mais ou menos do mesmo tamanho. Vá regando com algumas gotas de sumo de limão para não escurecerem. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Transfira as maçãs para uma frigideira polvilhadas com canela e envolva. Deixe ficar em lume brando até começarem a amolecer.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Nessa altura transfira as maçãs para um recipiente que possa ir ao forno. Cubra com o crumble que reservou no frigorifico. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Leve ao forno pré-aquecido cerca de 20 minutos ou até estar dourado a gosto.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY-KDzcZqjOF47Ot6gB94321EuyK6Zt7geR6EEfNQKp5FerlUKRar5vlzcXmsnV1DmHFIGQ_6KU85DcIr7Dzn4Mo0jEW0R2IVxeRwSqVHnoDlVQdIRWlqgWcLMn_3v7yb8q6KefgmdH5YZSpjtf6BAR12NNq4XVx7mFsxhu1OewS1pIBGqG9oGfV9o1WK/s2592/Crumble%20de%20ma%C3%A7%C3%A3%20e%20canela2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY-KDzcZqjOF47Ot6gB94321EuyK6Zt7geR6EEfNQKp5FerlUKRar5vlzcXmsnV1DmHFIGQ_6KU85DcIr7Dzn4Mo0jEW0R2IVxeRwSqVHnoDlVQdIRWlqgWcLMn_3v7yb8q6KefgmdH5YZSpjtf6BAR12NNq4XVx7mFsxhu1OewS1pIBGqG9oGfV9o1WK/w640-h480/Crumble%20de%20ma%C3%A7%C3%A3%20e%20canela2.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-51268552204721578722024-01-31T08:08:00.001+00:002024-02-16T18:25:14.483+00:00Marmelada caseira (na Bimby)<p><span style="font-family: verdana;">Os marmelos estão a acabar e desde o início da época que utilizo. Gosto muito de marmelo. Normalmente cozido ou assado com canela. Fica maravilhoso. Gosto também muito de marmeladas e de todas compotas em geral. E normalmente tenho sempre em casa. As que normalmente por cá moram o ano inteiro é a de tomate, a de abóbora com nozes e a marmelada. Às vezes faço de outros sabores, mas estas são as principais. A marmelada tanto gosto de cortar à faca como cremosa, que foi o caso desta. Eu corto sempre muito na quantidade dos açúcares. Não esquecer quando a marmelada estiver fria colocar uma folha de papel vegetal para colocar por cima à qual se adicionou um pouco de aguardente (sacuda bem o excesso). À quem coloque álcool também. Eu prefiro sempre a aguardente, mas como não tinha a vodka também serviu.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7D-DRNZxSn31KlTUli8S8CNRcxH6d2vFYo0E7s69D2qzycN4rlxR91CCK4OfU4mFAawFj38nH47vBarNih9zxYD1TusVQ3csT1Yh15Q8b0vZMGd9JX6FTwOw5Pmt17Zf9WnOODV9TDseckZhBwQOwa-EAhQz74vc_JsKtbHNPfq2MNGba0C8pO0HTW3n_/s4096/Marmelada%20caseira%20na%20bimby1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4096" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7D-DRNZxSn31KlTUli8S8CNRcxH6d2vFYo0E7s69D2qzycN4rlxR91CCK4OfU4mFAawFj38nH47vBarNih9zxYD1TusVQ3csT1Yh15Q8b0vZMGd9JX6FTwOw5Pmt17Zf9WnOODV9TDseckZhBwQOwa-EAhQz74vc_JsKtbHNPfq2MNGba0C8pO0HTW3n_/w640-h360/Marmelada%20caseira%20na%20bimby1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p></p><p><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">800gr de de marmelo (com casca, sem sementes)</span></li><li><span style="font-family: verdana;">350gr de açúcar amarelo</span></li><li><span style="font-family: verdana;">1 limão pequeno (usei biológico)</span></li></ul><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Lave muito bem e corte os marmelos em pedaços pequenos. Mantenha a casca e descarte os caroços.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Coloque no copo o marmelo, o açúcar e o limão. Triture 15seg. / Vel. 9.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Com a ajuda da espátula baixe o que ficou nas paredes do copo e programe 30 min. / 100ºC / vel. 3.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Ao fim deste tempo volte a triturar uns segundos para ficar cremosa.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Transfira para as taças e deixe arrefecer.</span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DiN48SvCCV5zRADUUXlWFzuYIgNMxndMf-_9TeAEL2Y8s_w3CliRfOybKF5W5NJr5UvVW6OtYV3wb7MgkbAdt1KU_Xvt1xCDRobQDW6GHCH13bljOVBnrOjoy5OnVDSqK7TL24fTXSOe_XkgSAkPRWiZ6tQVT1z4ninYslYrGT375m7QJgKFVULVfLwQ/s4096/IMG_20240119_125051_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="2304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DiN48SvCCV5zRADUUXlWFzuYIgNMxndMf-_9TeAEL2Y8s_w3CliRfOybKF5W5NJr5UvVW6OtYV3wb7MgkbAdt1KU_Xvt1xCDRobQDW6GHCH13bljOVBnrOjoy5OnVDSqK7TL24fTXSOe_XkgSAkPRWiZ6tQVT1z4ninYslYrGT375m7QJgKFVULVfLwQ/w360-h640/IMG_20240119_125051_1.jpg" width="360" /></a></div><p><br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC85qYStj2Dfxr6X74e7QmtnFnmtTVvGco6uPqauSYti8Z9ZC3c0aawxkkaReGCOWwJ_vgjMI1jyUui2WDPcO_CauIWzDjhLqPMD7UkFf5C0kKajw-UntBO3mfSHq8CeIT-GMokGsyvUlygLl0JsJaQZuLTuX2n2cEt8djhMp8sLe1fTcCKSEKVm69E_oS/s3597/Marmelada%20caseira%20na%20bimby2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3597" data-original-width="2304" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC85qYStj2Dfxr6X74e7QmtnFnmtTVvGco6uPqauSYti8Z9ZC3c0aawxkkaReGCOWwJ_vgjMI1jyUui2WDPcO_CauIWzDjhLqPMD7UkFf5C0kKajw-UntBO3mfSHq8CeIT-GMokGsyvUlygLl0JsJaQZuLTuX2n2cEt8djhMp8sLe1fTcCKSEKVm69E_oS/w410-h640/Marmelada%20caseira%20na%20bimby2.jpg" width="410" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><br /></p><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com7tag:blogger.com,1999:blog-2842001513106161470.post-90966587337776209302024-01-22T08:08:00.001+00:002024-01-22T08:08:00.141+00:00Leite creme caseiro com canela<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F1bFv-Z_6p24WbU3N7Hw1We94dG7gtH6T6joPEMm_h5gQ1FKqMyKbQMxjSSM_v-VPz1NXbuMkR47CmWIgqbR282KcwCDJbDcbhds011ArPV_RpyAV58E5SWZskJzGDXScQaQmN-rkqtiT2RykYN6ikY1Zp_kG7fYI4n0wDGz-YdHLUCTPnJFds001iqL/s1632/406168528_703582611752812_7861980528191192813_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9F1bFv-Z_6p24WbU3N7Hw1We94dG7gtH6T6joPEMm_h5gQ1FKqMyKbQMxjSSM_v-VPz1NXbuMkR47CmWIgqbR282KcwCDJbDcbhds011ArPV_RpyAV58E5SWZskJzGDXScQaQmN-rkqtiT2RykYN6ikY1Zp_kG7fYI4n0wDGz-YdHLUCTPnJFds001iqL/w640-h360/406168528_703582611752812_7861980528191192813_n.jpg" width="640" /></a></div><div><br /></div><div><p> <b style="background-color: white; font-family: verdana; font-size: 15.4px;"><u>Ingredientes</u></b><span style="background-color: white; font-family: verdana; font-size: 15.4px;">:</span></p><ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;"> 1 litro de leite (sem lactose)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">4 ovos inteiros + 2 gemas</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">160gr de açúcar amarelo</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">60ge de farinha maizena</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">3 tiras da casca de um limão</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">2 Paus de canela<br /></span></li></ul><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Preparação</u></b>: </span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Leve ao lume o litro de leite (reserve um pouquinho no fundo do pacote). Acrescente os paus de canela e as cascas do limão.</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- À parte (numa taça) misture a farinha maizena e o açúcar peneirado. Misture com a vara de arames.</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Junte os ovos inteiros, as gemas e o restante leite. Misture bem e verifique que a mistura não tem grumos.</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Quando o leite estiver bem quente (quase a levantar fervura) adicione o preparado que estava na taça e mexa sem parar (usei uma vara de arames em silicone) até obter a consistência desejada.</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Depois de pronto transfira para uma travessa.</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Pode decorar com canela ou com açúcar (se queimar com o ferro). </span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Cá por casa é com canela, tal como acontece no arroz doce.</span></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZdF16AdHce-SFmo1bmmiTOuIY_DawakEfIXpiziMHrxiD77c5uSEDVScw2iXJApmU8G2qweOg884JPU-BO4QwkI3RF4lHf2e6o1YuvBFkRDQD4E0jSSl48c1qm541vglsXwTru-NSW1a5A6fWl5ue26NHO6-m0k8HHydB6Wv5eZbYtiuh9I9W77f1zW0/s1632/412531915_1052568176068391_1927259032879042128_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZdF16AdHce-SFmo1bmmiTOuIY_DawakEfIXpiziMHrxiD77c5uSEDVScw2iXJApmU8G2qweOg884JPU-BO4QwkI3RF4lHf2e6o1YuvBFkRDQD4E0jSSl48c1qm541vglsXwTru-NSW1a5A6fWl5ue26NHO6-m0k8HHydB6Wv5eZbYtiuh9I9W77f1zW0/w640-h360/412531915_1052568176068391_1927259032879042128_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbK8NSoF-l4F5r-yE9o7GaoQ_-FSiSTROP52h8Wilfb6KdVFWFLAkDSh-tgB15qnrQMAkwrFp7a6JSdaa633KFlzkJiWrLchrluPviRratE3_edriL6i_fQgVRKKx8PbnRWgKan56M1zWJ7bopENFF8Vzx0PjdbvMxSFmNHHnxRHpCEBlaJYpt1w9na1F/s2592/DSC01253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbK8NSoF-l4F5r-yE9o7GaoQ_-FSiSTROP52h8Wilfb6KdVFWFLAkDSh-tgB15qnrQMAkwrFp7a6JSdaa633KFlzkJiWrLchrluPviRratE3_edriL6i_fQgVRKKx8PbnRWgKan56M1zWJ7bopENFF8Vzx0PjdbvMxSFmNHHnxRHpCEBlaJYpt1w9na1F/w640-h480/DSC01253.JPG" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com5tag:blogger.com,1999:blog-2842001513106161470.post-76044615032020246162024-01-19T08:08:00.006+00:002024-01-19T08:08:00.131+00:00Feijoada de pato<p><span style="font-family: verdana;">No outro dia comemos arroz de pato e como era grandote, retirei um pouco do pato já desfiado para o lado e guardei para fazer uma feijoada simples, mas cheia de sabor. Como sempre cozo o todas as minhas leguminosas em casa e tinha cozido de véspera, pelo que guardei um pouco do caldo da cozedura.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5S520ycEKIyrmlUDXGDh6ppr2mjXg4Nu2A3j07G6AeJeBuic7q-9YmmH7e75PBKcy7YzVa2xKtE_3hqUjvwmin_jDjRGPd5JojR9sI62_s8oMUbE4bdme_srX5sJ9xHNEEPu_4XLlwM1uxpoaxn01jsDnw_Lh8acursuiPkGOJcKJ9_u8O7AhQkjSy_u/s4096/Feijoada%20de%20pato2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4096" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5S520ycEKIyrmlUDXGDh6ppr2mjXg4Nu2A3j07G6AeJeBuic7q-9YmmH7e75PBKcy7YzVa2xKtE_3hqUjvwmin_jDjRGPd5JojR9sI62_s8oMUbE4bdme_srX5sJ9xHNEEPu_4XLlwM1uxpoaxn01jsDnw_Lh8acursuiPkGOJcKJ9_u8O7AhQkjSy_u/w640-h360/Feijoada%20de%20pato2.jpg" width="640" /></a></div><div><br /></div><div><p><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></p><p></p><ul><li><span style="font-family: verdana;">Pato desfiado q.b.</span></li><li><span style="font-family: verdana;">2 Dentes de alho</span></li><li><span style="font-family: verdana;">1 Talo de aipo</span></li><li><span style="font-family: verdana;">1 Cenoura</span></li><li><span style="font-family: verdana;">1 Nabo + a Rama</span></li><li><span style="font-family: verdana;">1 Fatia de abóbora</span></li><li><span style="font-family: verdana;">2 Cenouras</span></li><li><span style="font-family: verdana;">Couve Lombarda</span></li><li><span style="font-family: verdana;">Feijão encarnado q.b.</span></li><li><span style="font-family: verdana;">Vinho q.b.</span></li><li><span style="font-family: verdana;">Água da cozedura do feijão</span></li><li><span style="font-family: verdana;">Azeite q.b. (<b>Transmontanos</b>)</span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></p><p><span style="font-family: verdana;">- Pique dois dentes de alho e uma chalota pra um tacho. Junte um talo de aipo e uma cenoura cortada em pequenos cubos. Regue com um fio de azeite e deixe alourar. </span></p><p><span style="font-family: verdana;">- Adicione água, um pouco de vinho tinto e água da cozedura do feijão.</span></p><p><span style="font-family: verdana;">- Junte um nabo cortado aos cubos, uma fatia de abóbora cortada aos cubos e duas cenouras às rodelas. Tempere a gosto com sal e cominhos. Tape e deixe cozinhar. </span></p><p><span style="font-family: verdana;">- Junte a rama de um nabo cortada aos pedaços e a couve lombarda. </span></p><p><span style="font-family: verdana;">- Quando estiver al dente junte o pato desfiado e o feijão a gosto.</span></p><p><span style="font-family: verdana;">- Envolva e sirva de imediato.</span></p></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzDRgTrgWveR3cxIct08d-ENTEe4irB2-MDh_0rq-7tHmgh_NV1pq4tLQBghWDGsuT6mLjp1-cezONkIUIu2ykoykcXTeeGxuN0tupKovgDeqVHq7NJXqHOpyHhOIueezKJoakLWsk-0_cnGxqCzckii7P8m_FvGAucxBv8swBHvVLYnaLtQfi_cPKBpG/s4096/Feijoada%20de%20pato3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4096" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzDRgTrgWveR3cxIct08d-ENTEe4irB2-MDh_0rq-7tHmgh_NV1pq4tLQBghWDGsuT6mLjp1-cezONkIUIu2ykoykcXTeeGxuN0tupKovgDeqVHq7NJXqHOpyHhOIueezKJoakLWsk-0_cnGxqCzckii7P8m_FvGAucxBv8swBHvVLYnaLtQfi_cPKBpG/w640-h360/Feijoada%20de%20pato3.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92-holpJbIYmLJzRhuKCNOacn-CAs0um8YHo-oGSyM9XZcIk29vG4iKfoKlwq43e3sWxJBcULRU9hU3djeAfyaihJMZVqKffiXM0lvfpw0NU2mQSnwDxGff904SEPU-4F3w1LEFhpqdJYsrEg3BJiakSqYQNVzh3NFITW2dYnRurbbcJ3jjUnu-jxj2pB/s3264/Feijoada%20de%20pato5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3264" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92-holpJbIYmLJzRhuKCNOacn-CAs0um8YHo-oGSyM9XZcIk29vG4iKfoKlwq43e3sWxJBcULRU9hU3djeAfyaihJMZVqKffiXM0lvfpw0NU2mQSnwDxGff904SEPU-4F3w1LEFhpqdJYsrEg3BJiakSqYQNVzh3NFITW2dYnRurbbcJ3jjUnu-jxj2pB/w640-h360/Feijoada%20de%20pato5.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-27499620218462904152024-01-17T08:08:00.001+00:002024-01-17T08:08:00.129+00:00Filhós de forma<p><span style="font-family: verdana;">Adoro estas filhoses, acho que são mesmo as minhas preferidas. Embora fritas, são super sequinhas e estaladiças. Que maravilhas.</span></p><p><span style="font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYIjhpJk5hj91n5ai8JqTqzuvYDMGnfi11cTZyMOLx2MV7VjI82Ndr2RzRh9R4mmHiNvX1CepOzJbmQH_LiYCmN7_SHr8vSZc4HgG5_ep-4piqcqlw2HVbL369Wj0xShbY_WFLh2_Vtbbng2yAM2U04uXDpPcK4Vu82zUGd_H-VhOGjy3SDApgM7MKz0y/s1632/410060421_884575809872344_1995531731276857942_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYIjhpJk5hj91n5ai8JqTqzuvYDMGnfi11cTZyMOLx2MV7VjI82Ndr2RzRh9R4mmHiNvX1CepOzJbmQH_LiYCmN7_SHr8vSZc4HgG5_ep-4piqcqlw2HVbL369Wj0xShbY_WFLh2_Vtbbng2yAM2U04uXDpPcK4Vu82zUGd_H-VhOGjy3SDApgM7MKz0y/w640-h360/410060421_884575809872344_1995531731276857942_n.jpg" width="640" /></a></b></span></div><p style="font-family: "Times New Roman"; font-weight: 400;"><span style="font-family: verdana;"><b><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></b></span></p><p></p><p></p><ul><li><span style="font-family: verdana;">300gr farinha</span></li><li><span style="font-family: verdana;">3 ovos</span></li><li><span style="font-family: verdana;">50gr de manteiga</span></li><li><span style="font-family: verdana;">1/2 l de leite</span></li><li><span style="font-family: verdana;">5 colheres de sopa de sumo de laranja</span></li></ul><div><span style="font-family: verdana;"><b style="background-color: white; font-size: 15.4px;"><u>Preparação</u></b><span style="background-color: white; font-size: 15.4px;">:</span></span></div><p></p><div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Bata os ovos numa tigela. Acrescente o sumo da laranja, o leite e a farinha aos poucos misturando sempre. Passe a massa por um passador de rede.<br />- Deixe a massa repousar cerca de meia hora.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Aqueça o óleo. Antes de fritar aqueça as formas no óleo e sacuda-as para eliminar o excesso.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Mergulhe-as na massa, sem ficarem totalmente cobertas. </span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Mergulhe-as novamente no óleo quente e agite dentro do óleo, para que a massa se descole. </span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Frite os filhós de ambos os lados, retire-as assim que estiverem douradas e coloque-as a escorrer sobre papel absorvente (repita o procedimento até acabar a massa).</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Ainda mornas ou frias cubra-as com uma mistura de açúcar e canela ou se preferir regue-as com mel.</span></div></div><p><span style="font-family: verdana;"><b><br /></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6tfN9lMHtALItAImCmWg71HRd3J67puNmd2528OFTd5IdZCSyCNa51nv4deeeMyKBHB-fU1uO_PEiA7AXrpgh-PYmPzVugRv5MqeU44W-orcPk-bnwHII4hOOQ0umPWWejqOgSm2r6d1ND6nzMjH2pLxavzF0Z8PZgSameK_nqziggrfh_VeXW-0TmAC/s1632/412674087_2235497743320915_3778854912052052702_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6tfN9lMHtALItAImCmWg71HRd3J67puNmd2528OFTd5IdZCSyCNa51nv4deeeMyKBHB-fU1uO_PEiA7AXrpgh-PYmPzVugRv5MqeU44W-orcPk-bnwHII4hOOQ0umPWWejqOgSm2r6d1ND6nzMjH2pLxavzF0Z8PZgSameK_nqziggrfh_VeXW-0TmAC/w640-h360/412674087_2235497743320915_3778854912052052702_n.jpg" width="640" /></a></b></span></div><span style="font-family: verdana;"><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiT6_pY8yq0hUN4SwVyRiUpHkfICmTJVGnrgc6LfWsRS4zyM6YHnx-saFScqHi01KxWvQ0HyfVmHIHMounj0WhO-QonbcU9f3uCJgwaC4SfpQF1HyY0K2oPDS4CnZv4jrxXDe8TMVE04_3fE8kqw_rvyuGsk1qBDJwcZCuGd_E8R8zb0OK3db1kGsdyumP/s2592/DSC01252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiT6_pY8yq0hUN4SwVyRiUpHkfICmTJVGnrgc6LfWsRS4zyM6YHnx-saFScqHi01KxWvQ0HyfVmHIHMounj0WhO-QonbcU9f3uCJgwaC4SfpQF1HyY0K2oPDS4CnZv4jrxXDe8TMVE04_3fE8kqw_rvyuGsk1qBDJwcZCuGd_E8R8zb0OK3db1kGsdyumP/w640-h480/DSC01252.JPG" width="640" /></a></div><br /><u><br /></u></b></span><p></p><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-91620590571679246102024-01-16T08:08:00.001+00:002024-01-16T08:08:00.129+00:00Tarte de amêndoa<p><span style="font-family: verdana;">Esta tarte é espetacular, nunca falha e que a provou este Natal diz que foi a melhor de todas. É mesmo para ficar feliz. Adoro quando tudo corre bem, mas o que é engraçado é que as coisas nunca saem iguais. Pode sair sempre bem, mas às vezes saem muito bem. Esta tarte de amêndoa fez parte da nossa mesa de Natal.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyusxhoGF-_petvsXf4D-p-XV1l06qbYO_z_ePgAtk2kVXaYC0PbRzybtZoagDmr7GaU_9F1jSvxY8nicq0m0eEIvJ8-7WVJbM2ubrt0SDurxcjOh3hEtcf90OiglIJpZzMTXe2l73qgflAw3nDis5tfR2BEOXjYfdpAVSjqB0A7emGpXRge3bINxSutL/s1632/386883081_347718751204984_2335304173740514054_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyusxhoGF-_petvsXf4D-p-XV1l06qbYO_z_ePgAtk2kVXaYC0PbRzybtZoagDmr7GaU_9F1jSvxY8nicq0m0eEIvJ8-7WVJbM2ubrt0SDurxcjOh3hEtcf90OiglIJpZzMTXe2l73qgflAw3nDis5tfR2BEOXjYfdpAVSjqB0A7emGpXRge3bINxSutL/w640-h360/386883081_347718751204984_2335304173740514054_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: verdana;"><b style="font-size: 15.4px;"><u>Ingredientes</u></b><span style="font-size: 15.4px;">:</span></span></p><div class="separator" style="clear: both; text-align: center;"><div style="background-color: white; font-size: 15.4px; text-align: left;"><span style="font-family: verdana;"><br /></span><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">200gr de farinha</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Colher (de chá) de fermento em pó</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">60ml de bebida vegetal (usei de amêndoa)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">150gr de açúcar mascavado</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">100gr de manteiga</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">2 Ovos</span></li></ul><div><span style="font-family: verdana;"><b><u>Ingredientes cobertura</u></b>:</span></div><div><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">150gr de amêndoa palitada</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">100gr de açúcar mascavado</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">100gr de manteiga</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">60ml de bebida vegetal (usei de amêndoa)</span></li></ul></div></div><div style="background-color: white; font-size: 15.4px; text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; font-size: 15.4px; text-align: left;"><span style="font-family: verdana;"><u><b>Preparação</b></u>:</span></div><div style="background-color: white; font-size: 15.4px; text-align: left;"><span style="font-family: verdana;">- Comece por pré-aquecer o forno a 180ºC. <br />- A seguir coloque todos os ingredientes da massa, no copo da Bimby. A seguir programe <b>15 Seg / Vel. 6</b>. <br />- A seguir, retire a massa e coloque-a numa tarteira. Leve ao forno por 20 minutos. <br />- Enquanto a massa está no forno, prepare a cobertura. Coloque todos os ingredientes, da cobertura, no copo e programe <b>90ºC / 8 Min. / Vel. Colher Inversa</b>. <br />- Retire a massa do forno e cubra-a com o preparado da cobertura. Leve ao forno até a amêndoa alourar a gosto.<br />- Deixe arrefecer um pouco e desenforme.</span></div><div><span style="font-family: verdana;"><br /></span></div></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKB2NBl-IKMerplLSel0sNm8ngci7kHvaVH0zWkAR9nJAV0HhRhCq6EzyBeDjxei7q0eWgN8k_wGi9kIcfisMYISSBwGftQtGm-cSpioZsffs_tXHrLdKJJeZ-joKI0dOVF75bmHHBWWbS34zel573rALsohXV4kqXpet0IE8Po9ZjcMWCHaIw5LnAWfK/s1632/407141552_688189090086534_5878694614935430370_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKB2NBl-IKMerplLSel0sNm8ngci7kHvaVH0zWkAR9nJAV0HhRhCq6EzyBeDjxei7q0eWgN8k_wGi9kIcfisMYISSBwGftQtGm-cSpioZsffs_tXHrLdKJJeZ-joKI0dOVF75bmHHBWWbS34zel573rALsohXV4kqXpet0IE8Po9ZjcMWCHaIw5LnAWfK/w640-h360/407141552_688189090086534_5878694614935430370_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Qe4wonwW1_mpbJoZpCfE6-RlwrHyyd87xf9ZmIFu4VhDijn2j_90g1-oeN56QMz-bnG0a-3DDP1JNeTRMwQIMYR_JmJt-EUBw5LzqGY7ajBSFFaeH6GQHex9b9nE7CiGqlcJ0qbX3Vs9VxGg-0t2GXV4vMlsT7l89Z20qeJiQEJN9cEhbq3c4cqCxArQ/s1632/411686830_746175600708720_5140978509321653036_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Qe4wonwW1_mpbJoZpCfE6-RlwrHyyd87xf9ZmIFu4VhDijn2j_90g1-oeN56QMz-bnG0a-3DDP1JNeTRMwQIMYR_JmJt-EUBw5LzqGY7ajBSFFaeH6GQHex9b9nE7CiGqlcJ0qbX3Vs9VxGg-0t2GXV4vMlsT7l89Z20qeJiQEJN9cEhbq3c4cqCxArQ/w640-h360/411686830_746175600708720_5140978509321653036_n.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;"> </span></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-42912357692496668262024-01-15T08:08:00.003+00:002024-01-15T08:08:00.146+00:00Sopa de abóbora assada com especiarias e ovo cozido picado<p><span style="font-family: verdana;">Os jantares cá em casa são refeições leves. Uma das mais frequentes é a sopa.</span></p><p><span style="font-family: verdana;">A semana passada foi uma semana muito fria e apetecem sopas muito reconfortantes e quentinhas. Por isso nada melhor que esta sopa, feita com abóbora assada e com especiarias. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWQh2p9lEhAkmzfKX3td0rYIWG-9T1R-P6C8lup1txb-HF32MWAeLDisCqc_IU9zGO7DEu0VKdSxp4E2S2c2ItlqTY2VBSmVmcNcT0Rl7p_8CjWGANK5Jnp_cuG3sfal3mAz2duFJSvOt56fc7vwwhSGU74KB7yD9LEd53Zm3jAvhps9s52kwim1Eamco/s4096/Sopa%20de%20ab%C3%B3bora%20assada%20com%20especiarias%20e%20ovo%20cozido%20picado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2304" data-original-width="4096" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWQh2p9lEhAkmzfKX3td0rYIWG-9T1R-P6C8lup1txb-HF32MWAeLDisCqc_IU9zGO7DEu0VKdSxp4E2S2c2ItlqTY2VBSmVmcNcT0Rl7p_8CjWGANK5Jnp_cuG3sfal3mAz2duFJSvOt56fc7vwwhSGU74KB7yD9LEd53Zm3jAvhps9s52kwim1Eamco/w640-h360/Sopa%20de%20ab%C3%B3bora%20assada%20com%20especiarias%20e%20ovo%20cozido%20picado.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">1 Abóbora (aproximadamente 400gr de puré após assar)</span></li><li><span style="font-family: verdana;">1 Cebola</span></li><li><span style="font-family: verdana;">4 Dentes de alho</span></li><li><span style="font-family: verdana;">Sal q.b.</span></li><li><span style="font-family: verdana;">Tomilho seco q.b.</span></li><li><span style="font-family: verdana;">Noz-moscada q.b.</span></li><li><span style="font-family: verdana;">Cominhos q.b.</span></li><li><span style="font-family: verdana;">Gengibre q.b.</span></li><li><span style="font-family: verdana;">Azeite extra virgem q.b. (<b>Transmontanos</b>)</span></li><li><span style="font-family: verdana;">400ml Água q.b.</span></li><li><span style="font-family: verdana;">1 Ovo (por pessoa)</span></li><li><span style="font-family: verdana;">Sementes de abóbora q.b.</span></li><li><span style="font-family: verdana;">Folhas de hortelã fresca q.b. </span></li></ul><div><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div><span style="font-family: verdana;">- Lave bem a abóbora. Corte-a ao meio.</span></div><div><span style="font-family: verdana;">- Com uma faca faça cortes na abóbora e coloque-a no tabuleiro do forno forrado com papel vegetal. Tempere a gosto com tomilho, sal a gosto e um fio de azeite. Polvilhe ainda com noz-moscada, cominhos e gengibre a gosto. Junte ainda ao tabuleiro uma cebola cortada às meias luas e os dentes de alho.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">- Depois de assada, deixe arrefecer um pouco para a retirar da casca sem se queimar e esmague-a com um garfo. </span></div><div><span style="font-family: verdana;">- Coloque água numa panela, junte o puré de abóbora, retifique os temperos.</span></div><div><span style="font-family: verdana;">- Depois de ferver, triture e sirva acompanhado com ovo cozido picado, sementes de abóbora a gosto e folhas de hortelã fresca.</span></div><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-56315764912779759082024-01-11T08:08:00.014+00:002024-01-11T18:32:36.328+00:00Pudim de ovos à antiga<p><span style="font-family: verdana;">Seja redondo ou comprido este pudim é simplesmente maravilhoso. Desta vez o caramelo fico muito clarinho (calha bem que o marido não gosta do caramelo muito castanho) e fiz com açúcar mascavado em vez de açúcar branco. O sabor... é espetacular e este pudim faz sempre as delícias de todos. É muito simples de preparar. O pudim preparo sempre de véspera para deixar arrefecer completamente e desenformo no outro dia. Caso notem resistência do pudim se desenformar, basta colocar um pouco de água quente uns minutos por baixo da forma e voltar a tentar (resulta sempre).</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6AOmeO1NzrQpANT-pcXvaTO0Q5V2DIGe1pc9EIipFofjR40DakU0pxW6lhyazb0YkOX9DyKOl5dF6efEojQojF-5uQmA1oB8h4t1PRvz0GRMiHeTU5sf5O2ahPCiuMnQKp5VCHu45qCXmuzIA9E50WbazqIAvpSWOvQmHK7MzawwcAuKbzIVltxLaUaw/s1632/385551453_1081336416329069_6338283905467832452_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6AOmeO1NzrQpANT-pcXvaTO0Q5V2DIGe1pc9EIipFofjR40DakU0pxW6lhyazb0YkOX9DyKOl5dF6efEojQojF-5uQmA1oB8h4t1PRvz0GRMiHeTU5sf5O2ahPCiuMnQKp5VCHu45qCXmuzIA9E50WbazqIAvpSWOvQmHK7MzawwcAuKbzIVltxLaUaw/w640-h360/385551453_1081336416329069_6338283905467832452_n.jpg" width="640" /></a></div><p><br /></p><p><span style="font-family: verdana;"> <u style="background-color: white; font-size: 15.4px;">Ingredientes (Pudim)</u><span style="background-color: white; font-size: 15.4px;">:</span></span></p><p></p><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Litro de leite meio gordo (usei sem lactose)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">10 Ovos</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">300gr de açúcar (usei mascavado)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Casca de um limão</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Colher (de sopa) de farinha maizena</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Cálice de Vinho do Porto</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Caramelo líquido q.b.</span></li></ul><p><span style="font-family: verdana;"><br style="background-color: white; font-size: 15.4px;" /><u style="background-color: white; font-size: 15.4px;">Ingredientes (Caramelo)</u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /></span></p><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Açúcar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Água</span></li></ul><p><span style="font-family: verdana;"><u style="background-color: white; font-size: 15.4px;"></u><br style="background-color: white; font-size: 15.4px;" /><u style="background-color: white; font-size: 15.4px;">Preparação (Pudim)</u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Comece por ferver um litro de leite magro juntamente com a casca do limão.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- À parte batem-se 10 ovos, 300gr de açúcar e a farinha maizena.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Depois do leite arrefecer um pouco, junta-se ao preparado anterior e mistura-se bem.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Junta-se o cálice de vinho do Porto.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- De seguida, unta-se o tabuleiro com caramelo líquido, e despeja-se para lá o pudim.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Vai agora ao forno, em banho-maria, cerca de 35 minutos.</span><br style="background-color: white; font-size: 15.4px;" /><br style="background-color: white; font-size: 15.4px;" /><u style="background-color: white; font-size: 15.4px;">Preparação (Caramelo)</u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Coloca-se o açúcar em lume brando até derreter, mas sem deixar queimar.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Quando estiver a ferver adiciona-se água.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- O preparado vai ficar em "pedra". Deve-se deixar derreter.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Se necessário pode juntar-se mais água.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Ir mexendo até ficar em caramelo, mas atenção para não queimar.</span><br style="background-color: white; font-size: 15.4px;" /><br style="background-color: white; font-size: 15.4px;" /><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Depois de pronto e de arrefecer, desenforma-se e corta-se em fatias.</span></span></p><p><b style="font-family: verdana; font-size: 15.4px;"><u><br /></u></b></p><p><b style="font-family: verdana; font-size: 15.4px;"><u>Nota</u></b><span style="background-color: white; font-family: verdana; font-size: 15.4px;">: Se não usar o caramelo líquido todo não tem importância. Guarde num frasco de vidro no frigorífico que ele aguenta muito tempo.</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBcPyYQ2Ptn40VnEwCKuU3VW9HNxiE5ybzGOV6tBr008cfvBwhdO6BDY47f18fxrq19TC_qQunGLcNcppDIwIVkJTBED1Syxa-GaI1et-cUOFRTJJu31gMMf1Vb4q_0MdWIniDi-xNhtcuMjc3EZrVCWZgzdaaOqvlLGr90OJ81jjunxEfH0BW6Z0XL5_/s1632/412637328_1014902839621311_2941202078518666256_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlBcPyYQ2Ptn40VnEwCKuU3VW9HNxiE5ybzGOV6tBr008cfvBwhdO6BDY47f18fxrq19TC_qQunGLcNcppDIwIVkJTBED1Syxa-GaI1et-cUOFRTJJu31gMMf1Vb4q_0MdWIniDi-xNhtcuMjc3EZrVCWZgzdaaOqvlLGr90OJ81jjunxEfH0BW6Z0XL5_/w640-h360/412637328_1014902839621311_2941202078518666256_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGXy6dyoGzr5gJK72K841RGgZ0PFrIfQHBTQJVTMaRfRObCtWtnPtFSNKyGoM7wzOTL0KzFEkhIX9MejERip0TLGdYOygCuyKvpm9aeIBCT4Lw8jRZOYa57dQodXk2pEtVK1cBpxvCyxPmrT1xcS77HNwpM1WoYT84WCBqNEA2R5xNX_zTlUTcLoKwcT-/s2592/DSC01255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGXy6dyoGzr5gJK72K841RGgZ0PFrIfQHBTQJVTMaRfRObCtWtnPtFSNKyGoM7wzOTL0KzFEkhIX9MejERip0TLGdYOygCuyKvpm9aeIBCT4Lw8jRZOYa57dQodXk2pEtVK1cBpxvCyxPmrT1xcS77HNwpM1WoYT84WCBqNEA2R5xNX_zTlUTcLoKwcT-/w640-h480/DSC01255.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-21277284088123111692024-01-10T08:08:00.001+00:002024-01-10T08:08:00.243+00:00Arroz doce<p><span style="font-family: verdana;">Cá em casa gostamos muito de arroz doce. Este ano como não podia deixar de ser também fez parte da nossa mesa de Natal. Em vez de o servir numa taça grande, optei por colocá-lo em chávenas de chá antigas que vou colecionando quando as arranjo, seja por que me dão, seja porque vou arranjando algumas. A receita é quase sempre a mesma, nesta ocasião há que recorrer sempre a uma que nunca falha. Como esta. Rendeu o dobro das chávenas aqui apresentadas.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyR0MOR9gaURbZrkAKyko9dfSJAms2kF4LiPOUn8Ahvmt769n0T2melgWBhIWW5k3LLKv1ucvDu_nacXrN74I9SPqbbOWSB4BKr4Jv7V8QecV_SllumeMWpSliNBcVbTnLk18AbUaNM1DSIpvThozP1Y3H8brfykIeIPG0biLJFmtACMKsRUSfDTOiCdT/s2048/385535578_3656153501372529_6683571081876338250_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyR0MOR9gaURbZrkAKyko9dfSJAms2kF4LiPOUn8Ahvmt769n0T2melgWBhIWW5k3LLKv1ucvDu_nacXrN74I9SPqbbOWSB4BKr4Jv7V8QecV_SllumeMWpSliNBcVbTnLk18AbUaNM1DSIpvThozP1Y3H8brfykIeIPG0biLJFmtACMKsRUSfDTOiCdT/w640-h360/385535578_3656153501372529_6683571081876338250_n.jpg" width="640" /></a></div><p><u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">Ingredientes</u><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">:</span></p><p></p><ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">1000gr de leite </span></li><li style="margin: 0px 0px 0.25em; padding: 0px;">160gr de arroz próprio carolino</li><li style="margin: 0px 0px 0.25em; padding: 0px;">2 Cascas de limão</li><li style="margin: 0px 0px 0.25em; padding: 0px;">1 Pau de canela</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Sal q.b.</li><li style="margin: 0px 0px 0.25em; padding: 0px;">160gr de açúcar</li><li style="margin: 0px 0px 0.25em; padding: 0px;">4 Gemas de ovo</li><li style="margin: 0px 0px 0.25em; padding: 0px;">Canela para polvilhar q.b.</li></ul><p><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><u style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">Preparação</u><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">:</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Coloque no copo da Bimby todos os ingredientes, exceto o açúcar e as gemas.</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Programe 15 min./ 90º/Velocidade inversa</span><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">/ </strong><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">Colher de pau</span><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">.</strong><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"> Ao fim deste tempo retire a tampa e envolva com a espátula.</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- De seguida programe 25 min./ 90º/ Velocidade inversa</span><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">/ </strong><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">Colher de pau</span><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">.</strong><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Quando terminar, junte o açúcar e depois as gemas, previamente desfeitas com um pouco de arroz doce.</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Envolva de novo, com a ajuda da espátula.</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Programe 10 min./ 90º/ velocidade inversa </span><strong style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">/</strong><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"> Vel 1 1/2.</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Ao fim deste tempo distribua numa travessa ou em taças pequenas.</span><br style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;" /></p><p><span style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;">- Deixe arrefecer um pouco e polvilhe a gosto com canela em pó.</span> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0hT023rw09tVJ3e487sP1Cub76L5zld2KpPeEm4wde6IfQW9ILWYjLTy5xhz4YjRfx03Khu15oOF0hODVr1XGQ7ErwWG6XPSQ8iIvbiss0HXqpu1HL5F6cdQ2dzmw20vJMaIQTK9GGpvgZDw-Jv6jisS_p4vxaKvPRlAGWzYJBpKKXmnDH53dD19d4K0/s1632/409852452_332050989671508_3802044289275973115_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0hT023rw09tVJ3e487sP1Cub76L5zld2KpPeEm4wde6IfQW9ILWYjLTy5xhz4YjRfx03Khu15oOF0hODVr1XGQ7ErwWG6XPSQ8iIvbiss0HXqpu1HL5F6cdQ2dzmw20vJMaIQTK9GGpvgZDw-Jv6jisS_p4vxaKvPRlAGWzYJBpKKXmnDH53dD19d4K0/w640-h360/409852452_332050989671508_3802044289275973115_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG2mw9do8qUKSiqZtzXWzbhvayhX_UaW_7i_EEWqhQWb5-Rvouqj-x6BbBIHsO7LAIZAmo0v2Kx-xXsKcWiH627fxilMvWk4pUKKZoXC1xlY2DlRNDRrXfnkpUW1l92uxLRLDL38WjILPxOohF6TdhwIeCYIaOjI8Gw1rC3u6kuupozCjaHuxZ6D6W_va/s2048/411028181_1035063524392463_4587381678461979498_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifG2mw9do8qUKSiqZtzXWzbhvayhX_UaW_7i_EEWqhQWb5-Rvouqj-x6BbBIHsO7LAIZAmo0v2Kx-xXsKcWiH627fxilMvWk4pUKKZoXC1xlY2DlRNDRrXfnkpUW1l92uxLRLDL38WjILPxOohF6TdhwIeCYIaOjI8Gw1rC3u6kuupozCjaHuxZ6D6W_va/w640-h360/411028181_1035063524392463_4587381678461979498_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9-uswQmXKBYmYk67eRgir_mG1b65O2uBofp21Rl7B-jPdAGYW056xnwXJyGi8NqQEi6UvrWAP8ff495roAwoyHNXTvpnHoe314m9Ytpj9fwsQa3T_KAcgk6CclSLF2F05QxJfjd04l3KGj-Qe7HyV-QBA8_wPRNtLXWYdAQjimG34pBHj5LgQJhHaYmS/s2048/412806967_703911681719630_3945673831467788090_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9-uswQmXKBYmYk67eRgir_mG1b65O2uBofp21Rl7B-jPdAGYW056xnwXJyGi8NqQEi6UvrWAP8ff495roAwoyHNXTvpnHoe314m9Ytpj9fwsQa3T_KAcgk6CclSLF2F05QxJfjd04l3KGj-Qe7HyV-QBA8_wPRNtLXWYdAQjimG34pBHj5LgQJhHaYmS/w640-h360/412806967_703911681719630_3945673831467788090_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXQtRPuZT_qC-fUg5Fie8cpfdN1NHYJTUVhHCQdvIm6d1XeobYcs4TXIvU4_4-N4cgOkFBhXaF8B2TRHKxV9TBRWnN4pEkIzZX-ODLzpZZHSwsu3v9z0DDtTAhdQzm8-0hVK7jyVq3t8OmDn0XWkADQsBBX2s4rl0Egx7B5d7S_5gJcQl3cRr1hpxb4hy/s2592/DSC01256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXQtRPuZT_qC-fUg5Fie8cpfdN1NHYJTUVhHCQdvIm6d1XeobYcs4TXIvU4_4-N4cgOkFBhXaF8B2TRHKxV9TBRWnN4pEkIzZX-ODLzpZZHSwsu3v9z0DDtTAhdQzm8-0hVK7jyVq3t8OmDn0XWkADQsBBX2s4rl0Egx7B5d7S_5gJcQl3cRr1hpxb4hy/w640-h480/DSC01256.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-18559522822444949022024-01-08T08:08:00.000+00:002024-01-08T08:08:00.239+00:00Farófias<p><span style="font-family: verdana;"> Adoro farófias e à muito tempo que não faziam parte da mesa de Natal. A receita é muito fácil de fazer e sabem tão bem.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStnUpExbpPdQQ489nR45iUKgNBJJD6hd2EaTax-z4rIrF5hXg3BFWsCmnhfllqZrgZmIj6UBwoQcY15p5SNJJhDChxqC3Qsf4N5j69tsPKWPzYq7zjKavI2merbXFBkixkfDoR5V5BBisA0S3tVK26OaTTIS02RQlEfNHivhUp4XhXv2CBA_BvAn5mPZ2/s1632/410697728_368950782489473_2650884301291056750_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStnUpExbpPdQQ489nR45iUKgNBJJD6hd2EaTax-z4rIrF5hXg3BFWsCmnhfllqZrgZmIj6UBwoQcY15p5SNJJhDChxqC3Qsf4N5j69tsPKWPzYq7zjKavI2merbXFBkixkfDoR5V5BBisA0S3tVK26OaTTIS02RQlEfNHivhUp4XhXv2CBA_BvAn5mPZ2/w640-h360/410697728_368950782489473_2650884301291056750_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></p><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">6 Ovos</span></li><li><span style="font-family: verdana;">1 litro de leite</span></li><li><span style="font-family: verdana;">2 Tiras de casca de limão (só a parte amarela)</span></li><li><span style="font-family: verdana;">175r açúcar q.b.</span></li><li><span style="font-family: verdana;">Umas pedrinhas de sal</span></li><li><span style="font-family: verdana;">Canela em pó q.b.</span></li></ul><div style="text-align: left;"><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Separe as gemas das claras e deite as claras num recipiente sem qualquer tipo de gordura. Ao mesmo tempo, leve o leite ao lume num tacho baixo e largo. Introduza aí as cascas de limão e 125gr açúcar. Adicione duas pedrinhas de sal às claras e bata-as até ficarem em castelo. Junte, batendo 50gr de açúcar até o preparado ficar mesmo em castelo.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Coza colheradas grandes destas claras no leite, cuja superfície deve apenas tremelicar, só meio minuto de cada lado. Retire as farófias do leite com uma escumadeira e ponha-as as escorrer num passador ou sobre um pano.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Depois de todas as claras cozidas, passe o leite por um passador fino, junte-lhes as gemas e leve a lume brando, mexendo. Deixe engrossar um pouco, até ter a consistência de um creme não muito espesso.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Deite metade da porção do creme no recipiente de serviço e disponha por cima as suas farófias. Regue-as irregularmente com o restante creme e polvilhe-a com um pouco de canela.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><u>Nota</u></b>:</span></div><div style="text-align: left;"><span style="font-family: verdana;">Para que o creme evite talhar ao cozer, dissolva uma colher (de sobremesa) de maizena num pouco de água ou leite frio, junte as gemas, misture bem e adicione agora ao leite quente. Sobre o lume muito brando, deixe cozer apenas o tempo necessário para obter um creme com a espessura desejada. </span></div></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMzTZt6jos61rfPjedFF6vBJC2qX6u5TodaxYl6epAICum5bHq8rqAyTbaA3ZfuCHCFfmh9RbQd_nwubDjsA_hX894mvoox6IZdExrxIrrcMYc9vLO2hoa5rJeATuHZatwQ3CrnWARqDpQroHjmV_4A7Q5Hj94zQukws67Qg0Z47Yd9-BDZ9VFqSpUQke/s1632/412445450_1455483605381000_643922076666342945_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMzTZt6jos61rfPjedFF6vBJC2qX6u5TodaxYl6epAICum5bHq8rqAyTbaA3ZfuCHCFfmh9RbQd_nwubDjsA_hX894mvoox6IZdExrxIrrcMYc9vLO2hoa5rJeATuHZatwQ3CrnWARqDpQroHjmV_4A7Q5Hj94zQukws67Qg0Z47Yd9-BDZ9VFqSpUQke/w640-h360/412445450_1455483605381000_643922076666342945_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UktpPe_wR8U68TvoLO9BnZB2gWNaFql26R2EboEmrksjyKgldDj9ZjPz8PvBb8ave7hChVWbvmeQrzXg1J2otjTl18hSH1EHiJnZ21UEJCdNp_Ti1hCF1GUYVL299FE-dNof3GVThixDhODGVrayk2AfIJiQmPBK0uqAoxVmvcIVIPL1v170vw_NoWoX/s2592/DSC01254.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UktpPe_wR8U68TvoLO9BnZB2gWNaFql26R2EboEmrksjyKgldDj9ZjPz8PvBb8ave7hChVWbvmeQrzXg1J2otjTl18hSH1EHiJnZ21UEJCdNp_Ti1hCF1GUYVL299FE-dNof3GVThixDhODGVrayk2AfIJiQmPBK0uqAoxVmvcIVIPL1v170vw_NoWoX/w640-h480/DSC01254.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-31825636588113708122024-01-05T08:08:00.001+00:002024-01-05T08:08:00.130+00:00Torta recheada com creme chocolate<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><br /><br /><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WZk3Ss3_onxBb24kpDBj62G2ghHuFQSs1s6fJ5HG6gTlt9seQMm6WpEogKZNch5zF7iEu5H2Kp2laNICwyrUm86KPzvWTJpIlaYMGfk8uaHfGDn7iiZ4T940IZrTfQc1OH_aisFoWF8EeAoJLDaSKdm_KpbMx_FqOTkM1BGOxbJCP8RBHVqZSLPP5zG_/s1632/406640870_751688570327743_4906916481521183912_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="920" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WZk3Ss3_onxBb24kpDBj62G2ghHuFQSs1s6fJ5HG6gTlt9seQMm6WpEogKZNch5zF7iEu5H2Kp2laNICwyrUm86KPzvWTJpIlaYMGfk8uaHfGDn7iiZ4T940IZrTfQc1OH_aisFoWF8EeAoJLDaSKdm_KpbMx_FqOTkM1BGOxbJCP8RBHVqZSLPP5zG_/w360-h640/406640870_751688570327743_4906916481521183912_n.jpg" width="360" /></a></div><br /><p></p><p><span style="font-family: verdana;"><b><br /></b></span></p><p><span style="font-family: verdana;"><b> <u style="background-color: white; font-size: 15.4px;">Ingredientes para a torta</u></b><span style="background-color: white; font-size: 15.4px;">:</span></span></p><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">170gr de açúcar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">7 ovos</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">120gr de farinha</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Manteiga q.b.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Farinha e açúcar q.b.</span></li></ul><span style="font-family: verdana;"><u style="background-color: white; font-size: 15.4px;"><b>Ingredientes para o recheio de chocolate</b></u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /></span><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Tablete de chocolate (mínimo 70% cacau)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Leite q.b.</span></li></ul><span style="font-family: verdana;"><u style="background-color: white; font-size: 15.4px;"><b>Preparação da torta</b></u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Ligue o forno a 200.ºC.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Unte um tabuleiro com manteiga e forre-o com papel vegetal. Este também deve ser untado com manteiga e polvilhado com farinha.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- De seguida, separe as gemas das claras e bata as primeiras, com o açúcar, até obter um creme fofo e esbranquiçado.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Bata agora as claras em castelo, e envolva-as no creme das gemas.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Depois envolva a farinha, pouco a pouco.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Coloque o preparado, no tabuleiro e leve a cozer no forno, durante cerca de 25 a 30 minutos.</span><br style="background-color: white; font-size: 15.4px;" /><br style="background-color: white; font-size: 15.4px;" /><u style="background-color: white; font-size: 15.4px;"><b>Preparação creme de chocolate</b></u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Num tacho a tablete de chocolate partida em pedaços. Adicione um pouco de leite e deixe derreter e ferver lentamente. Adicione leite se necessário até obter uma textura cremosa.</span><br style="background-color: white; font-size: 15.4px;" /><br style="background-color: white; font-size: 15.4px;" /><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Desenforme a torta para cima de um pano de cozinha, polvilhado previamente com açúcar.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Sobre a torta espalhe o creme de chocolate.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Enrole-a com a ajuda de um pano de cozinha.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Sirva polvilhada com açúcar e decore a gosto.</span></span><div><div><span style="font-family: verdana;"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qFc890bctc7xWvokBGL_8rPi-anPm3VRPz_w2Z84tk_52b-lkzoYts1HbAJTSH10q_p8AzwAh8F8ZZM4Qvyz1LK8Ms6bj6dcGgqGJdMAt-Bi0a0ysQedxx_PXvWorUrWdpC1Wexc86LKmBecyGK9HT1-YTfHTmXYVxG6yugH3BlKRMPL713YEMihKffM/s1632/410919049_729637509106478_382824955279574887_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="920" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qFc890bctc7xWvokBGL_8rPi-anPm3VRPz_w2Z84tk_52b-lkzoYts1HbAJTSH10q_p8AzwAh8F8ZZM4Qvyz1LK8Ms6bj6dcGgqGJdMAt-Bi0a0ysQedxx_PXvWorUrWdpC1Wexc86LKmBecyGK9HT1-YTfHTmXYVxG6yugH3BlKRMPL713YEMihKffM/w360-h640/410919049_729637509106478_382824955279574887_n.jpg" width="360" /></a></div><br /><span style="background-color: white; font-size: 15.4px;"><br /></span></span></div></div>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-43033347383238800732024-01-04T08:08:00.002+00:002024-01-04T17:55:35.409+00:00Lombo<p><span style="font-family: verdana;"> Na minha mesa de Natal também não faltou o lombo da Primor. Ao natural ou com apenas 15 minutos no forno fica uma iguaria maravilhosa e uma mesa muito composta. Obrigada Primor por todo o carinho.</span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiLgXulw_0Nrwc8LwNZVpWdJXoiutLwHTNg14VKGyEIT-sf5_blsIDKimZSvYLOjHj2_kjJONEMqf6mC1Xs91d8Ufi4qFTZ2HBh8O-Cx-w_oZje3dvH7fgdqtSm5xNlE2uSrXtz04ojitivMFvsOGlBBIkdH35_ODNAzDtQWpqtHdefc2i_gSG-ZN8OTL/s1632/407069036_743452357640753_911755774906226015_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiLgXulw_0Nrwc8LwNZVpWdJXoiutLwHTNg14VKGyEIT-sf5_blsIDKimZSvYLOjHj2_kjJONEMqf6mC1Xs91d8Ufi4qFTZ2HBh8O-Cx-w_oZje3dvH7fgdqtSm5xNlE2uSrXtz04ojitivMFvsOGlBBIkdH35_ODNAzDtQWpqtHdefc2i_gSG-ZN8OTL/w640-h360/407069036_743452357640753_911755774906226015_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">fff</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT2uV5zXYoD1A1LqaLJvYYf2eBvhEhrRR7oIjU1D5rJynyJTXdsJc74MvFAXSlqIusUU0MgzzIY8_KsE_W-nMWGiJqqPj2arLGUnwo3apJTO78dCFvU7G4fXpjJF3trxyRILNxR2jfw6mCg5aAiXa_AwT55zI4q4f8mcSXAcm4ssU-3BzQ4RyYT4NkHyE/s2048/410314935_651413513608259_1653322370353646419_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT2uV5zXYoD1A1LqaLJvYYf2eBvhEhrRR7oIjU1D5rJynyJTXdsJc74MvFAXSlqIusUU0MgzzIY8_KsE_W-nMWGiJqqPj2arLGUnwo3apJTO78dCFvU7G4fXpjJF3trxyRILNxR2jfw6mCg5aAiXa_AwT55zI4q4f8mcSXAcm4ssU-3BzQ4RyYT4NkHyE/w640-h360/410314935_651413513608259_1653322370353646419_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB6CmwY9yFUjhMbC9WGXuOAGTQ_0nBmi7TXJ9S9uiiRV_w5iV7HeaXXLw1re5t6DYWchZPDmBId3lG5Ewt1JiZFlwJtSmTy3x78Z_GuIroELwaDQAA0rJgMhk31ogAejra2KpdLjF0NkzvlDRw1K8rklD3OYpjHuL1m9hQpPzdo012iAITPh2wZ7-e43h/w640-h360/410552067_1528125634669656_6811200294994369269_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-40100109491140853192024-01-03T08:08:00.003+00:002024-01-03T18:14:01.516+00:00Presépio de gengibre e canela<p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Este ano decidi para centro de mesa fazer um presépio com bolachinhas de gengibre. E que boas ficaram. Gostava que tivesse mais decorado com dourado na estrela e a relva, mas não arranjei o corante dessa cor. Para o ano fica ainda mais bonito. Como a receita era grande para o presépio apenas fiz ainda bolachinhas soltas com desenhos alusivos ao Natal.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNICK8MJkOvLaOImayo7N8Qib7qfyy1Z4c1bVkVIbbL2WRifZ6xqg8D-qhKSgaEORNgaYPzea1-OZsF5aOyUjavFZaMSZIoRJqSGpnkdhhI_H2AeH97UCG4l0P1kFCu-Mw5GsC0mMFt3hpxySVV1S7sKei0Q4uIeGVLe_euHY7YRJkp8vdzV8LbskHyVoc/s1632/412178473_905905281198302_81928824827512973_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNICK8MJkOvLaOImayo7N8Qib7qfyy1Z4c1bVkVIbbL2WRifZ6xqg8D-qhKSgaEORNgaYPzea1-OZsF5aOyUjavFZaMSZIoRJqSGpnkdhhI_H2AeH97UCG4l0P1kFCu-Mw5GsC0mMFt3hpxySVV1S7sKei0Q4uIeGVLe_euHY7YRJkp8vdzV8LbskHyVoc/w640-h360/412178473_905905281198302_81928824827512973_n.jpg" width="640" /></a></div><span style="font-family: verdana;"><b><div class="separator" style="clear: both; text-align: center;"><br /></div></b></span><p></p><p><span style="font-family: verdana;"><b><u> Ingredientes</u></b>:</span></p><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">300gr farinha espelta</span></li><li><span style="font-family: verdana;">1 Colher (chá) bicarbonato</span></li><li><span style="font-family: verdana;">0,50 Colher (chá) de sal fino</span></li><li><span style="font-family: verdana;">1,5 Colher (chá) de gengibre em pó</span></li><li><span style="font-family: verdana;">1,5 Colher (chá) de canela em pó do ceilão</span></li><li><span style="font-family: verdana;">0,5 Colher (chá) de noz-moscada</span></li><li><span style="font-family: verdana;">80gr de manteiga sem sal derretida</span></li><li><span style="font-family: verdana;">150gr de açúcar mascavado</span></li><li><span style="font-family: verdana;">4 Colheres (sopa) de mel (<b>Transmontanos</b>)</span></li><li><span style="font-family: verdana;">1 Ovo</span></li></ul><div style="text-align: left;"><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Coloque no processador a farinha (sem fermento), o bicarbonato de sódio e o sal fino. Triture tudo.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Acrescente agora as especiarias. O gengibre, a canela e a noz-moscada. Volte a processar.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- De seguida misture os líquidos. Bata o açúcar mascavado com a manteiga derretida, junte depois o ovo e o mel. Volte a bater.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Verta a mistura para o processador, triture tudo, e depois retire e acabe de amassar com as mãos. Enrole a massa em película aderente e leve-a ao frigorífico por uma hora aproximadamente.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Passado esse tempo, estique a massa com a ajuda de um rolo, e corte-a com as formas que mais gostar. </span></div><div style="text-align: left;"><span style="font-family: verdana;">- Transfira para o tabuleiro que vai ao forno forrado com papel vegetal e polvilhado com farinha, cerca de 7 a 10 minutos.</span></div><div style="text-align: left;"><span style="font-family: verdana;">- Quando as retirar do forno deixe-as arrefecer antes de as guardar.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><b><u>Nota</u></b>: Neste caso fiz bolachinhas com motivos natalícios e ainda um presépio.</span></div></div><p><span style="font-family: verdana;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nbPtMid3V0H541XqJnRk9RzrhBh79TYOULXurgM-USeYcc9rDyCxaDecQhIxhl8-xnekbAvoUfMZVQ3SaTHHPD1MBLjfam_57tm8WGcxvY9YUcA3_6MdaEDv28heJySTnaX7guNG68-MFWPyJR9LrGrHWnSiUYkrWzLoZFapPLr1i13oS8ClMy7z8Xpb/s3264/IMG_20231222_190407.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="3264" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nbPtMid3V0H541XqJnRk9RzrhBh79TYOULXurgM-USeYcc9rDyCxaDecQhIxhl8-xnekbAvoUfMZVQ3SaTHHPD1MBLjfam_57tm8WGcxvY9YUcA3_6MdaEDv28heJySTnaX7guNG68-MFWPyJR9LrGrHWnSiUYkrWzLoZFapPLr1i13oS8ClMy7z8Xpb/w640-h360/IMG_20231222_190407.jpg" width="640" /></a></b></span></div><span style="font-family: verdana;"><b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQJKybI0F6gp2ROyfvDvV2K1YcMxGcsAOcJOBSvUeSgvFZt-pyNPNmpzbA-E08kec1bj0eRZy2ur1zw8BQPthPEXv9asvfXigMAQr2bha9GtPqCWEjkdUh8bX03ORMsljDMWJuZyi-s7Z7FbRP6J7l-Iz8Kh0t3MO6QsHc-7SugkEfOeuRsZn2IyPeWNe/s2592/DSC01244.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQJKybI0F6gp2ROyfvDvV2K1YcMxGcsAOcJOBSvUeSgvFZt-pyNPNmpzbA-E08kec1bj0eRZy2ur1zw8BQPthPEXv9asvfXigMAQr2bha9GtPqCWEjkdUh8bX03ORMsljDMWJuZyi-s7Z7FbRP6J7l-Iz8Kh0t3MO6QsHc-7SugkEfOeuRsZn2IyPeWNe/w640-h480/DSC01244.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SRIRftt1cf5PKj1Al1u6uaZb6rJ7-taLm8lx9JFB1eBd-loC2Yfm4BslCBq0XA1yKhL8maj0zNjpJEMnZtPNUIY6jeakoTIXYHbW0dcaZdICDU9g0Yd_ZhrTLJmAlaru-3ILQQS5nj990op-KPe8l1FLa76U4VIfCmViBkNEX7G1ORtRU9LtygYFLsDq/s2592/DSC01245.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SRIRftt1cf5PKj1Al1u6uaZb6rJ7-taLm8lx9JFB1eBd-loC2Yfm4BslCBq0XA1yKhL8maj0zNjpJEMnZtPNUIY6jeakoTIXYHbW0dcaZdICDU9g0Yd_ZhrTLJmAlaru-3ILQQS5nj990op-KPe8l1FLa76U4VIfCmViBkNEX7G1ORtRU9LtygYFLsDq/w640-h480/DSC01245.JPG" width="640" /></a></div><br /><br /><u><br /></u></b></span><p></p><p><span style="font-family: verdana;"><b><u><br /></u></b></span></p><p><br /></p><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-88472935796251763812024-01-02T08:08:00.006+00:002024-01-21T18:59:12.643+00:00Mesa de Natal (Doces e Salgados)<p><span style="font-family: verdana;"> A minha mesa de Natal de 2023 foi assim, simples, mas recheada de muito amor. Que este ano de 2024 nos traga sempre Saúde e ainda mais Amor.</span></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXo8h_lK-2Y5uifv6SiySBo818ia34gJoRAzq0L6r_3t-QOIwRNUx8FiYt0Hzw6rrfGbK2gNRa11trHXUm1Q9-u0Vmu_awwuAjsPjneLvNLeuPEBaCnL6Fw736b_QZxyXTiyEekFKiCtYQO62uCcTIPN6PRsguq4hgmzpwKwvOOrbkygnrTAblJvzjIaU/s1632/406908915_313325911691852_6434863864668499700_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXo8h_lK-2Y5uifv6SiySBo818ia34gJoRAzq0L6r_3t-QOIwRNUx8FiYt0Hzw6rrfGbK2gNRa11trHXUm1Q9-u0Vmu_awwuAjsPjneLvNLeuPEBaCnL6Fw736b_QZxyXTiyEekFKiCtYQO62uCcTIPN6PRsguq4hgmzpwKwvOOrbkygnrTAblJvzjIaU/w640-h360/406908915_313325911691852_6434863864668499700_n.jpg" width="640" /></a></div><br /><ul style="text-align: left;"><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/presepio-de-gengibre-e-canela.html" target="_blank">Presépio de gengibre e canela</a></span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/torta-recheada-com-creme-chocolate.html" target="_blank">Torta recheada com chocolate</a></span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/farofias.html" target="_blank">Farófias</a></span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/arroz-doce.html" target="_blank">Arroz doce</a></span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/leite-creme-caseiro-com-canela.html" target="_blank">Leite creme</a></span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/filhos-de-forma.html" target="_blank">Filhós de forma</a></span></li><li><span style="font-family: verdana;">Bolo-rainha</span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/pudim-de-ovos-antiga.html">Pudim de ovos à antiga</a></span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/tarte-de-amendoa.html" target="_blank">Tarte de amêndoa</a></span></li></ul><p></p><p><span style="font-family: verdana;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykG05Pd7SPubx-0uht6onz2WY6AQvCsMl6Xnh1074-Sv9uHBcFAaZ9MiUd2s7JNNtWexpj0PujRQ9npUFp22fkxdJMFWvK9eucEPu0f4FG44tkTqz4jUS46ghQWI8RyPw53y5oXOTRvZ6fIuPSxpnEx-zmqjhD9YYaC6IQwpOEddkdo5fOZXyLVWnWYFf/s1632/410552067_1528125634669656_6811200294994369269_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykG05Pd7SPubx-0uht6onz2WY6AQvCsMl6Xnh1074-Sv9uHBcFAaZ9MiUd2s7JNNtWexpj0PujRQ9npUFp22fkxdJMFWvK9eucEPu0f4FG44tkTqz4jUS46ghQWI8RyPw53y5oXOTRvZ6fIuPSxpnEx-zmqjhD9YYaC6IQwpOEddkdo5fOZXyLVWnWYFf/w640-h360/410552067_1528125634669656_6811200294994369269_n.jpg" width="640" /></a></div><br /><ul style="text-align: left;"><li><span style="font-family: verdana;">Salada de polvo</span></li><li><span style="font-family: verdana;">Lombinhos de porco assados no forno com cogumelos, castanhas e romã</span></li><li><span style="font-family: verdana;">Puré de maçã</span></li><li><span style="font-family: verdana;">Migas de couve</span></li><li><span style="font-family: verdana;">Arroz de bacon, com passas e pimentos</span></li><li><span style="font-family: verdana;">Bacalhau assado com crosta de broa</span></li><li><span style="font-family: verdana;">Batatas a murro</span></li><li><span style="font-family: verdana;"><a href="https://pratocaseiro.blogspot.com/2024/01/minha-mesa-de-natal-tambem-nao-faltou-o.html" target="_blank">Lombo da Primor</a></span></li></ul><div><span style="font-family: verdana;">As receitas vão ser partilhadas nos próximos dias.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8-vCGjIVqiPQmSCCBdRzgrnnEoMJ3CeLyXZzoYSlaHzBcDT02P8ZU_fLkX1vjq0OuG7C97hpX3Kzqr0FB-97TEFfWLPgwEuxa4Df2TwuXrqYVm9AMm2P-jB-CaU_LvBsELE2zJ666b1D6eXxVO0WS2tPEQHu0HfQR81XLaN0Z45P5b1uux1tP8xniS79/s2048/412114819_712132667543136_8214069268541583632_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8-vCGjIVqiPQmSCCBdRzgrnnEoMJ3CeLyXZzoYSlaHzBcDT02P8ZU_fLkX1vjq0OuG7C97hpX3Kzqr0FB-97TEFfWLPgwEuxa4Df2TwuXrqYVm9AMm2P-jB-CaU_LvBsELE2zJ666b1D6eXxVO0WS2tPEQHu0HfQR81XLaN0Z45P5b1uux1tP8xniS79/w640-h360/412114819_712132667543136_8214069268541583632_n.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9VbgNfSxNiXhAOXsbDRHfqx7gGeOCw2Y8l-5lI-PKBJeqtMy1Q_G0F6a-b-P2y2NvpWkN9jCtAA__HixLgpaLZVT0mZEiTpUu7mj0SitvTqBiJSrCNNeVkXicyXgE3-H5BlKOnGUi9PddbsB-gWdxflNUzoDXwj_qLyCKLHFkfNmcQbTxbOduujeNrmX/s1632/413489709_1059548818624194_2021791551361747446_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="1632" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9VbgNfSxNiXhAOXsbDRHfqx7gGeOCw2Y8l-5lI-PKBJeqtMy1Q_G0F6a-b-P2y2NvpWkN9jCtAA__HixLgpaLZVT0mZEiTpUu7mj0SitvTqBiJSrCNNeVkXicyXgE3-H5BlKOnGUi9PddbsB-gWdxflNUzoDXwj_qLyCKLHFkfNmcQbTxbOduujeNrmX/w640-h360/413489709_1059548818624194_2021791551361747446_n.jpg" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-45009171584941722862023-12-31T08:08:00.001+00:002023-12-31T08:08:00.133+00:00Feliz Ano Novo 2024<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X5IuzSW9KCKV8xlUDceEGMXuklxe3TwGrO1i49vGF-oXqJWHUGC4UNCTkxxmw-FR-RVmgM8gFpLFTOHMal6wVdjNjvpn4j_zoDtIjR1Xw7NR0qWwGicnZx3p9iyo_kDWc-EhgKcW5RVuEVe9AvEREsU5ZXNHHeW6gqF50C72h_JBsOl8ffuCX9zBa2LB/s1000/Frases-de-Ano-Novo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X5IuzSW9KCKV8xlUDceEGMXuklxe3TwGrO1i49vGF-oXqJWHUGC4UNCTkxxmw-FR-RVmgM8gFpLFTOHMal6wVdjNjvpn4j_zoDtIjR1Xw7NR0qWwGicnZx3p9iyo_kDWc-EhgKcW5RVuEVe9AvEREsU5ZXNHHeW6gqF50C72h_JBsOl8ffuCX9zBa2LB/w640-h640/Frases-de-Ano-Novo.jpg" width="640" /></a></div><br /> <p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-84750659874193960312023-12-23T13:31:00.002+00:002023-12-23T13:31:17.489+00:00Feliz Natal 2023<p style="text-align: center;"><span style="font-family: verdana;">Desejo a todos um Santo e Feliz Natal com muita Saúde e muita Paz no sapatinho. 🎄🎄🎄🎄🎅🤶🤶🎄🎄🎄🎄</span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNjug7gg8MNHoOmbWcDUO_skU28_qVpITv82Btpb0UtvUYeYEnQHq6gHo92K4OVN8stZ1B_gfsq76viiqNieo4gSYw7WEt3F9fGKKrQB6t40nRIxZdIck4P9Ta0w5k7AMOjYh0mGgMt-fvYqXjrN38mUJIMEjY30A1J5aAL4sdFM-CiANDCq5SAebVvHS/s1632/Blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="920" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNjug7gg8MNHoOmbWcDUO_skU28_qVpITv82Btpb0UtvUYeYEnQHq6gHo92K4OVN8stZ1B_gfsq76viiqNieo4gSYw7WEt3F9fGKKrQB6t40nRIxZdIck4P9Ta0w5k7AMOjYh0mGgMt-fvYqXjrN38mUJIMEjY30A1J5aAL4sdFM-CiANDCq5SAebVvHS/w360-h640/Blog.jpg" width="360" /></a></div><br /><p></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-26832923638987990762023-12-22T08:08:00.001+00:002023-12-22T08:08:00.133+00:00Bacalhau com farinheira e presunto no forno<p><span style="font-family: verdana;"> Esta receita é muito boa, saborosa, rentável e podia bem ser o jantar de Natal para este ano, mas as coisas já estão programadas e não vai ser assim. Ainda assim é perfeito para quando se recebe alguém. Fica delicioso.</span><span style="background-color: white; font-family: verdana; font-size: 15.4px;"> Este prato leva molho bechamel e eu preparo o molho bechamel depois de cozer o bacalhau uma vez que uso a água da cozedura do bacalhau para o preparar.</span></p><p><span style="background-color: white; font-family: verdana; font-size: 15.4px;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1SEB5G8gesnJpl_skUSXS4qGUyc9o2yD22V8H628JNaLFNbxNKvAOVeIjOk4l-SYl46fRzpGhrxNju8h44r4tvecPq0sJIDJCzKDSIGplxvIKvCjb6-a5QNFLbXZh41nK1J9dsSFTzk-_3ORSO-mewWpBvxq5YIWv620ATlAgQxtfT7oSIVRFTHJCmNr/s2048/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1SEB5G8gesnJpl_skUSXS4qGUyc9o2yD22V8H628JNaLFNbxNKvAOVeIjOk4l-SYl46fRzpGhrxNju8h44r4tvecPq0sJIDJCzKDSIGplxvIKvCjb6-a5QNFLbXZh41nK1J9dsSFTzk-_3ORSO-mewWpBvxq5YIWv620ATlAgQxtfT7oSIVRFTHJCmNr/w640-h360/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno3.jpg" width="640" /></a></div><br /><span style="background-color: white; font-family: verdana; font-size: 15.4px;"><br /></span><p></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span><p></p><p></p><ul style="text-align: left;"><li><span style="font-family: verdana;">2 postas de bacalhau</span></li><li><span style="font-family: verdana;">600gr de batatas</span></li><li><span style="font-family: verdana;">1 Farinheira</span></li><li><span style="font-family: verdana;">4 Fatias de presunto (<b>Primor Charcutaria</b>)</span></li><li><span style="font-family: verdana;">1 Alho francês</span></li><li><span style="font-family: verdana;">2 Cebolas</span></li><li><span style="font-family: verdana;">6 Dentes de alho</span></li><li><span style="font-family: verdana;">1 Cenoura </span></li><li><span style="font-family: verdana;">1/2 Embalagem de espinafres baby</span></li><li><span style="font-family: verdana;">Coentros frescos q.b. </span></li><li><span style="font-family: verdana;">Azeite q.b. (<b>Transmontanos</b>)</span></li><li><span style="font-family: verdana;">Broa q.b.</span></li><li><span style="font-family: verdana;">Orégãos secos q.b.</span></li><li><span style="font-family: verdana;">Sal q.b.</span></li></ul><p></p><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Ingredientes molho branco</u></b>:</span></div><div><div style="background-color: white;"><ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">200ml de leite sem lactose</span></li><li style="font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">400gr da água da cozedura do bacalhau</span></li><li style="font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">60gr de farinha maizena</span></li><li style="font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">40gr de manteiga</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;"><span style="font-size: 15.4px;">Noz-moscada q.b.</span></span></li><li style="font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Pimenta q.b. (opcional)</span></li><li style="font-size: 15.4px; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Sal q.b.</span></li></ul></div></div><p></p><div><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div><span style="font-family: verdana;">- Coza o bacalhau e as batatas em água e sal.</span></div><div><span style="font-family: verdana;">- Entretanto descasque as cebolas e os dentes de alho. Corte as cebolas em meias luas e pique os alhos. Corte o alho francês em rodelas. Deite num tacho, junte o azeite e deixe cozinhar até ficar tudo translúcido. Acrescente a cenoura às lascas, envolva e deixe cozinhar.</span></div><div><span style="font-family: verdana;">- Lasque o bacalhau e elimine as espinhas.</span></div><div><span style="font-family: verdana;">- Retire a pele à farinheira e esfarele-a com os dados. Corte as fatias de presunto em tirinhas. Adicione ao tacho a farinheira, o presunto e o bacalhau lascado. Mexa e deixe cozinhar. Junte os espinafres e deixe que amoleçam.</span></div><div><span style="font-family: verdana;">- Retire a pele às batatas e corte-as às rodelas. Envolva-as delicadamente no preparado.</span></div><div><span style="font-family: verdana;">- Junte agora o molho bechamel e misture bem no preparado. Verifique o sal e junte os coentros frescos picados.</span></div><div><span style="font-family: verdana;">- Deite a mistura numa travessa, alise e cubra com mais um pouco de bechamel. Por cima coloque cubinhos pequenos de broa e polvilhe com orégãos secos. Coloque um fio pequeno de azeite por cima para que a broa ganhe uma cor dourada.</span></div><div><span style="font-family: verdana;">- Leve ao forno até estar a gosto.</span></div><div><span style="font-family: verdana;">- Sirva com uma salada.</span></div><p></p><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Preparação molho bechamel</u></b>:</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Num tacho coloque a manteiga a derreter. A seguir junte a farinha e mexa com uma vara de arames, por forma a cozinhar um pouco a farinha.</span></div><div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Vá adicionando o leite e a água da cozedura do bacalhau aos poucos, sem parar de mexer, para evitar grumos. Mexa até engrossar.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Deixe cozinhar uns minutos, mexendo de vez em quando.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Quando estiver na consistência desejada tempere a gosto com sal e noz-moscada e está pronto.</span></div></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; font-size: 15.4px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAll6sYmoC89NVLB0kwfYfjyNRebFTiDwlKB-YIvmzEL9heJ32e13v3F7AGYfm1OS4UzxFlWaZM2NpK_tNPPt0h7nx4rVm31iDHQKnqmDNLAqFqfoY57eV8mob5UJObGoeSAwBT6h0RuzUiAytvFgd9E7ppCN4nxzzfQbvE37cB7pa3_dMKR9xhkw6wjz2/s2048/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAll6sYmoC89NVLB0kwfYfjyNRebFTiDwlKB-YIvmzEL9heJ32e13v3F7AGYfm1OS4UzxFlWaZM2NpK_tNPPt0h7nx4rVm31iDHQKnqmDNLAqFqfoY57eV8mob5UJObGoeSAwBT6h0RuzUiAytvFgd9E7ppCN4nxzzfQbvE37cB7pa3_dMKR9xhkw6wjz2/w360-h640/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno1.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SBCXVbK9T3LVJUzMA2L6ZYiYSWDta7IKvd8JjEjWWGqFzki6ejRb_2-lAADGzFkSSc4tcWJq4Kwj86tiaTumOdCEj70_Lbk6iGM9wuKcFccXuCHtXYd7w_rGn5twtVEMHPyaFkyTjKw9FQ60S6CljHMhdz7qt6IpSoZYdRrtY3CABXlSO1qZ7lNkL3-w/s2048/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7SBCXVbK9T3LVJUzMA2L6ZYiYSWDta7IKvd8JjEjWWGqFzki6ejRb_2-lAADGzFkSSc4tcWJq4Kwj86tiaTumOdCEj70_Lbk6iGM9wuKcFccXuCHtXYd7w_rGn5twtVEMHPyaFkyTjKw9FQ60S6CljHMhdz7qt6IpSoZYdRrtY3CABXlSO1qZ7lNkL3-w/w360-h640/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno2.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Lwv1-tJXrmIbixtfwGUIdH4_C5MwIjArrjSub-DiKNl4YYCP_1-X9tzFwF_Qsp25ellT-GE7OGuXRHLnb8z1L61mfCk_MJL3J-Utku7YDVhaQ3IOi9UhNOLWCfo5mdVysytdQI_5A6TA5FPssVAlTmehOx-GksUtF5loQqAluJIdHirXH1srNUMS5wyu/s2048/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Lwv1-tJXrmIbixtfwGUIdH4_C5MwIjArrjSub-DiKNl4YYCP_1-X9tzFwF_Qsp25ellT-GE7OGuXRHLnb8z1L61mfCk_MJL3J-Utku7YDVhaQ3IOi9UhNOLWCfo5mdVysytdQI_5A6TA5FPssVAlTmehOx-GksUtF5loQqAluJIdHirXH1srNUMS5wyu/w640-h360/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno5.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6aUkuyytBMpSYDJlXKTc7Y1zordR1i60hkTn02lIRrPwnxIy-orcwzkd0EoZzEQARtRmjbQmHc92Lyjbhkz6oMUG6u1kqtaRHEw-VUUPHn8BcdcFdPPixXl1o6Uo76B7NX1WR09I3VAFLPoWze54agG0TDSdmZfWXVOsRGSxqJtMSmqIMfnD8kYA3PIi/s2048/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6aUkuyytBMpSYDJlXKTc7Y1zordR1i60hkTn02lIRrPwnxIy-orcwzkd0EoZzEQARtRmjbQmHc92Lyjbhkz6oMUG6u1kqtaRHEw-VUUPHn8BcdcFdPPixXl1o6Uo76B7NX1WR09I3VAFLPoWze54agG0TDSdmZfWXVOsRGSxqJtMSmqIMfnD8kYA3PIi/w360-h640/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno6.jpg" width="360" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9QbABwdXOQC_73XRNQG8SeWkVIdLq15Vbgyg94JyiikVQ54Te-liRQvF0hB-uYP7Mpm6AVGCd1h_Q9lTIGGeD0mV0EZiZF-ghNaKLtdf3wW9469Bv8ZzrgeAEHXE9x2MlRWGjIMRAJnT7O7bGDwips7kctFdeJIl2yPwG7u2RGGHRFtIb8XxNYETiKTR/s2048/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9QbABwdXOQC_73XRNQG8SeWkVIdLq15Vbgyg94JyiikVQ54Te-liRQvF0hB-uYP7Mpm6AVGCd1h_Q9lTIGGeD0mV0EZiZF-ghNaKLtdf3wW9469Bv8ZzrgeAEHXE9x2MlRWGjIMRAJnT7O7bGDwips7kctFdeJIl2yPwG7u2RGGHRFtIb8XxNYETiKTR/w360-h640/Bacalhau%20com%20farinheira%20e%20presunto%20no%20forno8.jpg" width="360" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><p><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-82097642913691361772023-12-19T08:08:00.001+00:002023-12-19T08:08:00.139+00:00Lascas de bacalhau à lagareiro com batatas a murro e grelos salteados<p><span style="font-family: verdana;"> Esta sugestão pode ser uma ideia para o bacalhau da noite de Natal ou para qualquer altura do ano, pelo menos para mim, uma vez que adoro bacalhau. É muito fácil de preparar e por norma bastante apreciado por todos os que gostam de bacalhau.</span></p><p><span style="font-family: verdana;"><br /></span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Ingredientes</u></b>:</span></p><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em; text-align: left;"><li><span style="font-family: verdana;">6 Lombos de bacalhau já demolhado</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Azeite extra virgem q.b. (<b>Transmontanos</b>)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 cabeça alho + 1/2 cabeça</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Batatas q.b.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Sal marinho q.b.</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">2 Molhos de grelos</span></li></ul><div><span style="font-family: verdana;"><span style="font-size: 15.4px;"><br /></span></span></div><div><span style="font-family: verdana;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZKnJVtViViDCxNpr5df6xv_oXmOwr3o_0-t2xgJgjv5D05xrq8OXhV_5RfYO_ZjxHeNSq1Oleg3Dk9CeYaotDKVvLSVX1Jjk4gI-c2Sdcpc8SMj1-gL9-odelseGnlNvzpGJOuNF_A4BJp7VjZe3NkcNHf4VLqd_-TjgV8PgLfwweA-BH_iRpTaOPbZQ/s2592/Lascas%20de%20bacalhau%20%C3%A0%20lagareiro%20com%20batatas%20a%20murro%20e%20grelos%20salteados1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZKnJVtViViDCxNpr5df6xv_oXmOwr3o_0-t2xgJgjv5D05xrq8OXhV_5RfYO_ZjxHeNSq1Oleg3Dk9CeYaotDKVvLSVX1Jjk4gI-c2Sdcpc8SMj1-gL9-odelseGnlNvzpGJOuNF_A4BJp7VjZe3NkcNHf4VLqd_-TjgV8PgLfwweA-BH_iRpTaOPbZQ/w480-h640/Lascas%20de%20bacalhau%20%C3%A0%20lagareiro%20com%20batatas%20a%20murro%20e%20grelos%20salteados1.JPG" width="480" /></a></div><br /><span style="font-size: 15.4px;"><br /></span></span></div><p><span style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Preparação</u></b>: </span></span></p><p style="background-color: white; font-size: 15.4px;"></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Descongele as postas do bacalhau e com papel de cozinha retire o excesso de água.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Grelhe as postas do bacalhau. Depois de grelhados, deixe arrefecer um pouco, lasque e reserve.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Lave muito bem as batatas, coloque-as no tabuleiro do forno, polvilhe-as com sal e leve a assar. Quando estiverem quase assadas, retire o tabuleiro, dê-lhes um murro e volte a colocar no forno até estarem bem assadinhas.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Lave muito bem os grelos, descartando os talos maiores. Coloque-os num alguidar com água e vinagre para ficarem bem lavados.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Passe-os por várias águas e leve-os a cozer em água e sal.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Depois de cozidos escorra-os muito bem. Numa frigideira coloque meia cabeça de alho bem picadinhos, adicione um fio de azeite e quando os alhos estiverem douradinhos, junte os grelos e envolva-os bem nos alhos e no azeite.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Entretanto descasque a cabeça de alho e lamine os dentes de alho. Coloque um tachinho ao lume com uma boa dose de azeite e junte os alhos laminados. Ferva o azeite com os alhos até estes estarem douradinhos. </span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Regue o bacalhau reservado com este azeite.</span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Sirva de imediato com as batatas assadas e os grelos salteados. </span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><br /></span></p><p style="background-color: white; font-size: 15.4px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwgiLVjo-MhllLtQpUjBslAD_iVd1BdVEWiIbAt8gBDYEh6Tr6eBeQGuEZDmlP0i2-NiSy18n4kDMY55QUXKQk0xQ5S3rC8JnDQB0wt0Fxp49Oyw9dYC_d8ryMXD02v7p-OtDPad5cP0X7vcT3A2DBjOPP6wjpX4xbfJL3etNM-cDeJgAksqOhHFeKq9R/s2592/Lascas%20de%20bacalhau%20%C3%A0%20lagareiro%20com%20batatas%20a%20murro%20e%20grelos%20salteados2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwgiLVjo-MhllLtQpUjBslAD_iVd1BdVEWiIbAt8gBDYEh6Tr6eBeQGuEZDmlP0i2-NiSy18n4kDMY55QUXKQk0xQ5S3rC8JnDQB0wt0Fxp49Oyw9dYC_d8ryMXD02v7p-OtDPad5cP0X7vcT3A2DBjOPP6wjpX4xbfJL3etNM-cDeJgAksqOhHFeKq9R/w640-h480/Lascas%20de%20bacalhau%20%C3%A0%20lagareiro%20com%20batatas%20a%20murro%20e%20grelos%20salteados2.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSvmz6Mpru3DMIj0lvZH926BInAGciq_Zt2Ms1oA9WJsuYKBFbX6vM0Tib1_Y1vvIslpoJtm_7OZTsnp0JBmEcpbgLucWhVmWWwhli-sRWjtwHFHH4Aw2_EkrOsZLKDq_gYyIXncxBCdLccxAahIoHVzTP9BSaV0tac02Eg-NvU7CijK7SbYuYlYbSeRB/s2592/Lascas%20de%20bacalhau%20%C3%A0%20lagareiro%20com%20batatas%20a%20murro%20e%20grelos%20salteados4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSvmz6Mpru3DMIj0lvZH926BInAGciq_Zt2Ms1oA9WJsuYKBFbX6vM0Tib1_Y1vvIslpoJtm_7OZTsnp0JBmEcpbgLucWhVmWWwhli-sRWjtwHFHH4Aw2_EkrOsZLKDq_gYyIXncxBCdLccxAahIoHVzTP9BSaV0tac02Eg-NvU7CijK7SbYuYlYbSeRB/w640-h480/Lascas%20de%20bacalhau%20%C3%A0%20lagareiro%20com%20batatas%20a%20murro%20e%20grelos%20salteados4.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p style="background-color: white; font-size: 15.4px;"><br /></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-43396695119784837362023-12-18T08:08:00.001+00:002023-12-18T08:08:00.136+00:00Bolo-rainha<p><span style="font-family: verdana;"> E porque é quase quase Natal e o Bolo-Rei ou Bolo Rainha não podem deixar de fazer parte da minha mesa aqui está um que ficou bem cheinho, quase que nem se vê o buraquinho. Esqueci-me de por uma forma por dentro, mas o que interessa é o sabor. E esse... estava espetacular. Bolo-Rei ou Bolo-Rainha é o meu bolo preferido nesta época e que como em qualquer altura do ano. Pouco doce, mas bem recheadinho e fofinho. É assim que gosto deles. A receita é sempre a mesma, nunca falha. Ora aqui está ela de novo.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnFsaSSUXK9cSOdglBKMwvOegm_67ih1XTmYvVknf17df1xL6nVIZQ6aq0hkluLnkQN-AOeRBq7cp7ctBfO-wFenLplf6YM6o6M_C_Dz9E2AdecRTl657-v_TClcFP95p4PyDQJibHtAN8Gct2DVS5mVAtaP-Su1KYZ4KDC_0740Dt2o-_QwMSX6ZY341/s2592/Bolo-rainha1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnFsaSSUXK9cSOdglBKMwvOegm_67ih1XTmYvVknf17df1xL6nVIZQ6aq0hkluLnkQN-AOeRBq7cp7ctBfO-wFenLplf6YM6o6M_C_Dz9E2AdecRTl657-v_TClcFP95p4PyDQJibHtAN8Gct2DVS5mVAtaP-Su1KYZ4KDC_0740Dt2o-_QwMSX6ZY341/s320/Bolo-rainha1.JPG" width="320" /></a></div><br /><p><br /></p><p><br /></p><p><span style="background-color: white; font-family: verdana; font-size: 15.4px;"><b style="text-decoration-line: underline;"> Ingredientes</b>:</span></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"></p><ul style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">70gr de açúcar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Casca de 1 laranja BIO</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">40gr de sumo de laranja BIO</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Casca de 1 limão</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">130gr de leite</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">70gr de manteiga</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Saqueta de fermento seco</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">3 Gemas de ovo BIO + 1 gema para pincelar o bolo</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">40gr de vinho do Porto</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Pitada de sal</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">490gr de farinha (usei de espelta) + q.b. para polvilhar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">250gr de frutos secos + 50gr e frutos secos para a cobertura + amêndoas da <b>Transmontanos</b>)</span></li></ul><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"></p><p style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;"><br /><b><u>Preparação</u></b>:</span></p><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Coloque no copo da Bimby o açúcar, a casca de laranja e a casca do limão. Pulverize <b>15 seg./ vel. 10</b>.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Adicione o leite, a manteiga e o fermento. Aqueça <b>2 Min. / 37ºC / Vel. 2</b>. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Junte agora as 3 gemas, 40gr de sumo de laranja e o vinho do Porto. Misture <b>5 Seg. / Vel. 5</b>.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Adicione o sal e a farinha. Amasse <b>3 Min. / Vel. Espiga</b>. Verifique se a massa forma uma bola que não fique agarrada à parede do copo. Se não for o caso, polvilhe com um pouco de farinha e volte a amassar <b>15 Seg. / Vel. Espiga.</b> </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Deixe levedar a massa dentro do copo no mínimo por 2 horas ou até dobrar de volume (eu deixei de um dia o outro). E tapei a bimby com 2 mantas que este ano esteve muito frio.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Pressione a massa com a ajuda da espátula, para que o volume baixe e amasse <b>1 Min. / Vel. Espiga</b>. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Coloque um recipiente sobre a tampa da Bimby, e pese 250gr de frutos secos diversos. Reserve.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- De seguida amasse <b>30 Seg. / Vel. Espiga</b> e adicione através do bocal da tampa os frutos secos.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">Retire a massa para uma superfície polvilhada com farinha e molde uma rosca. Coloque num tabuleiro de forno forrado com papel vegetal <b>Silvex</b>. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Pincele a massa com uma gema de ovo batido, decore a gosto com os restantes frutos secos. Acrescente também as amêndoas. </span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Deixe a massa levedar cerca de 30/40 minutos ou até dobrar de volume.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Pré-aqueça o forno a 180ºC.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;">- Leve ao forno a 180ºC cerca de 20/25 minutos. Deixe arrefecer e sirva.</span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXtba6INKzYLDor-Zsyb04PUtjTKA-iIBFKR6CrIp-e0mxDbnunMnbIP_dY68qwoD7sS571yYRoQv05GhNzmoIEkX4Qn4o7RoLq-7pzKjsyke4LSQb_xDrlOVd1opjO6uFhU8ckgTuWDnFXpzvmhAk4u6mjj0cUa2lVXh4Fn1l0EWmgYHc3qlw03R9wsM/s2592/Bolo-rainha2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwXtba6INKzYLDor-Zsyb04PUtjTKA-iIBFKR6CrIp-e0mxDbnunMnbIP_dY68qwoD7sS571yYRoQv05GhNzmoIEkX4Qn4o7RoLq-7pzKjsyke4LSQb_xDrlOVd1opjO6uFhU8ckgTuWDnFXpzvmhAk4u6mjj0cUa2lVXh4Fn1l0EWmgYHc3qlw03R9wsM/w640-h480/Bolo-rainha2.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzZc2tnGo3NgZdkUSIJ9B_j4wfpF-MD3rdHWIqgrRTK3P4rofeGDZSJNZCZbgOBNHvO5LChlKzAt3TLTeMb_1CebAKepT-SKxsBNM3FH7RnvGJtPR2WMweVgBmmZfAeoBS4Cwr0qXoHL2LmOwW6a3qyaWhJPWF97kTadoRXNmJgmicCPARVHE3L5oiBrf/s2592/Bolo-rainha3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzZc2tnGo3NgZdkUSIJ9B_j4wfpF-MD3rdHWIqgrRTK3P4rofeGDZSJNZCZbgOBNHvO5LChlKzAt3TLTeMb_1CebAKepT-SKxsBNM3FH7RnvGJtPR2WMweVgBmmZfAeoBS4Cwr0qXoHL2LmOwW6a3qyaWhJPWF97kTadoRXNmJgmicCPARVHE3L5oiBrf/w640-h480/Bolo-rainha3.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8DmwAy8rEglZR2af64q4fYpPbcDoiLoNRdgmEUuuPWzdrDtq2rTB77HUrmUraa_R_wvv6FPLN42RHyZpRwPtTH4au5YtyTJM0hAJMolmpHOBDuKxuQxeu8judF92zi6uxQZrxPLz-HVZBB5pDZ1iw4weZZUMTORx4Ye7qIaBjSxRmEAV9UgrLSUHWIKk/s2592/Bolo-rainha4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8DmwAy8rEglZR2af64q4fYpPbcDoiLoNRdgmEUuuPWzdrDtq2rTB77HUrmUraa_R_wvv6FPLN42RHyZpRwPtTH4au5YtyTJM0hAJMolmpHOBDuKxuQxeu8judF92zi6uxQZrxPLz-HVZBB5pDZ1iw4weZZUMTORx4Ye7qIaBjSxRmEAV9UgrLSUHWIKk/w480-h640/Bolo-rainha4.JPG" width="480" /></a></div><br /><span style="font-family: verdana;"><br /></span></div>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-28272934487839819952023-12-15T08:08:00.001+00:002023-12-15T08:08:00.136+00:00Broas castelares (as minhas preferidas)<p><span style="font-family: verdana;">Natal para mim tem de ter sempre alguns docinhos obrigatórios, como o Bolo-Rei ou o Bolo Rainha, Arroz doce ou leite creme, uma torta, entre outros, mas uma das coisas que não pode faltar são as broas castelares. Já as faço à uns anos, mas estas são espetaculares. Não levam farinha nenhuma a não ser de amêndoa. Normalmente fazia com farinha de espelta (ou trigo antes de usar espelta) mas estas são muito leves, fofas e deliciosas. O único senão é que não aguentam tanto tempo como as outras, mas podem ser congeladas e quando descongeladas ficam iguais. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_j3KpCDsCjeCcr6DAOCACegt1S7lqnnBsNV2qzk8w6aa8XGWCtdOZRfpESNqUWby1J2LnbOJu6POr8HZlhBtxkbG-M_zjtI5laSoU8oGCDyjWxZCMdmXFPcLQynJD1vIm_b_HFNi7kiL98_cN2FZ2CrTylfctGpVzpN-sombBA8fsVh-YWZx0fUxW2jD/s2592/Broas%20castelares%20(as%20minhas%20preferidas)2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_j3KpCDsCjeCcr6DAOCACegt1S7lqnnBsNV2qzk8w6aa8XGWCtdOZRfpESNqUWby1J2LnbOJu6POr8HZlhBtxkbG-M_zjtI5laSoU8oGCDyjWxZCMdmXFPcLQynJD1vIm_b_HFNi7kiL98_cN2FZ2CrTylfctGpVzpN-sombBA8fsVh-YWZx0fUxW2jD/w640-h480/Broas%20castelares%20(as%20minhas%20preferidas)2.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"> <u style="background-color: white; font-size: 15.4px;"><b>Ingredientes</b></u><span style="background-color: white; font-size: 15.4px;">:</span></span></p><p style="background-color: white; font-size: 15.4px;"></p><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">450gr de batatas-doces</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">250gr de açúcar amarelo e 1dl de água</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">100gr de miolo de amêndoa pelado e triturado (<b>Transmontanos</b>)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">100gr de coco ralado</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">5 gemas (4+1)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Raspa de 1 laranja</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Manteiga para untar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Farinha para polvilhar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 gema para pincelar</span></li></ul><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"><b><u>Preparação</u></b>:</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Descasque as batatas e leve-as a cozer em água fervente. Assim que estiverem cozidas, retire do lume e reduza-as a puré. Reserve.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- À parte, leve o açúcar ao lume com a água. Deixe ferver até obter o ponto espadana. </span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Adicione a farinha de amêndoa e o coco ralado.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Deixe ferver novamente, mexendo sempre até atingir o ponto de estrada. Incorpore as gemas e a raspa da laranja. Retire do lume, deixe arrefecer e reserve.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Entretanto pré-aqueça o forno a 220ºC. Com a massa, molde pequenas broas. Unte com manteiga e polvilhe com farinha um tabuleiro para ir ao forno e disponha as broas.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Pincele-as com a gema batida.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Leve ao forno, durante cerca de 15 minutos.</span></div><div style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;">- Findo o tempo, retire as broas do forno e deixe arrefecer. Transfira-as para uma travessa e sirva-as de seguida ou guarde para ir consumindo.</span></div><div style="background-color: white; color: #7f7f7f; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; color: #7f7f7f; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2e9EBVyjaRpC74lqd4z60X9eX-yGj2GCCqKLmpSi9Up63u5K6-DvjBhmOsb4S4S1oOUWvlkV68y7oaP05v5Sl7i0D8bRsOnSc95v49A_hjXEGa7EB2ZaMsPZWmVrJzQNdvOMkNde_a1dWrY34qXk1dHAAlZW8Ix74-wlnTOGFGr-9Ej1yKI-Qio-UY2P/s2592/Broas%20castelares%20(as%20minhas%20preferidas)1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2e9EBVyjaRpC74lqd4z60X9eX-yGj2GCCqKLmpSi9Up63u5K6-DvjBhmOsb4S4S1oOUWvlkV68y7oaP05v5Sl7i0D8bRsOnSc95v49A_hjXEGa7EB2ZaMsPZWmVrJzQNdvOMkNde_a1dWrY34qXk1dHAAlZW8Ix74-wlnTOGFGr-9Ej1yKI-Qio-UY2P/w640-h480/Broas%20castelares%20(as%20minhas%20preferidas)1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunGSDhoc_t0qIRtbglDNiTIVlVRwNnqEbp3RYiTqrK9D6hDAnemGRK-nyPcFLW6pZNM7hX9g51sooxZYYKHHIdoK7qkHwmqQwOzi8EA363cKAfgZzxj0IdfPwr9CcPKeS2ojW9o7_a-VVYYsBH7QL3zFx5oYMlNrWFUPnQfHZFyW0u509KZIvsDwDYg_1/s2592/Broas%20castelares%20(as%20minhas%20preferidas)3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunGSDhoc_t0qIRtbglDNiTIVlVRwNnqEbp3RYiTqrK9D6hDAnemGRK-nyPcFLW6pZNM7hX9g51sooxZYYKHHIdoK7qkHwmqQwOzi8EA363cKAfgZzxj0IdfPwr9CcPKeS2ojW9o7_a-VVYYsBH7QL3zFx5oYMlNrWFUPnQfHZFyW0u509KZIvsDwDYg_1/w640-h480/Broas%20castelares%20(as%20minhas%20preferidas)3.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><div style="background-color: white; color: #7f7f7f; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 15.4px;"><br /></div>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0tag:blogger.com,1999:blog-2842001513106161470.post-11199112765062950492023-12-13T08:08:00.000+00:002023-12-13T08:08:00.130+00:00Filhós de forma estaladiças <p><span style="font-family: verdana;"> A época do Natal está a chegar a passos largos e cá por casa já vai cheirando a Natal. Ontem já saíram umas filhós de forma, polvilhadas com açúcar e canela. E que boas que estavam. Super sequinhas, como gosto e bem estaladiças. Uma maravilha. A receita que faço é quase sempre a mesma e infalível. Gosto muito delas também regadas com mel. 🎄🎅🤶 Nem resisti a por uma toalha de Natal.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6KTayyxSBI2Dk0p4pdUGaPnk05oyLhtu_ND0pvcKC7rqhC37xL6tNiFdCvGaeuZPomhsrKcGhXjveuVy2_OVS4hw2mXw3E7xWf7rqLYNEmYMisj5NFfnIwSYmkwgQOtbpKEX4OZzmNOdr3celekX3wFfP8vElVwgmff9yn7xvIYczm_Q2EkB84RhpR2l/s2592/Filh%C3%B3s%20de%20forma%20estaladi%C3%A7as%201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6KTayyxSBI2Dk0p4pdUGaPnk05oyLhtu_ND0pvcKC7rqhC37xL6tNiFdCvGaeuZPomhsrKcGhXjveuVy2_OVS4hw2mXw3E7xWf7rqLYNEmYMisj5NFfnIwSYmkwgQOtbpKEX4OZzmNOdr3celekX3wFfP8vElVwgmff9yn7xvIYczm_Q2EkB84RhpR2l/w640-h480/Filh%C3%B3s%20de%20forma%20estaladi%C3%A7as%201.JPG" width="640" /></a></div><br /><span style="font-family: verdana;"><br /></span><p></p><p><span style="font-family: verdana;"><br /></span></p><p style="background-color: white; font-size: 15.4px;"><span style="font-family: verdana;"> <u><b>Ingredientes</b></u>:</span></p><ul style="background-color: white; font-size: 15.4px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">260gr de farinha</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Pitada de sal fino</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1 Colher (de sobremesa) de açúcar</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Raspa de 1 laranja</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">2,5 dl de água</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">1/2 Cálice de vinho do Porto</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">3 Ovos</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Óleo (para fritar)</span></li><li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: verdana;">Açúcar e canela para polvilhar</span></li></ul><p><span style="font-family: verdana;"><br style="background-color: white; font-size: 15.4px;" /><u style="background-color: white; font-size: 15.4px;"><b>Preparação</b></u><span style="background-color: white; font-size: 15.4px;">:</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Numa tigela, misture bem a farinha, o sal, o açúcar e a raspa da laranja.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Adicione aos poucos a água.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Mexa bem com a vara de arames, junte o vinho e depois as gemas.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Deixe a massa descansar, sensivelmente durante 20 minutos.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Entretanto, bata as claras em castelo e envolva-as no preparado anterior.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Coloque uma frigideira ao lume e mergulhe a própria forma para fazer as filhós no óleo bem quente.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Escorra-a bem e faça pressão na massa tendo o cuidado de não cobrir a parte superior da forma.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Solte as filhós para a frigideira, sacudindo a forma, e frite.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Repita a operação até acabar a massa.</span><br style="background-color: white; font-size: 15.4px;" /><span style="background-color: white; font-size: 15.4px;">- Finalmente passe os filhós por açúcar e canela ainda quentes.</span></span></p><p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4_3t9Jsl9Wz2mJVswhQbjpWwM6nbgOHgWDvd6rtSW3P9i_7zFIiuOOGi2hTqB5KleZ50pAOKFEKpiNgrjrNnd31uRxFdlWTr9_S8PtZK4bT-BDSwiomReC1Uuumi-ecySB4Dh6R-qdNNuj7Rb-xUnjIBRx-GJgvmMvs3xf5h9uN2ksqhl68fFePnGNhO/s2592/Filh%C3%B3s%20de%20forma%20estaladi%C3%A7as%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2592" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4_3t9Jsl9Wz2mJVswhQbjpWwM6nbgOHgWDvd6rtSW3P9i_7zFIiuOOGi2hTqB5KleZ50pAOKFEKpiNgrjrNnd31uRxFdlWTr9_S8PtZK4bT-BDSwiomReC1Uuumi-ecySB4Dh6R-qdNNuj7Rb-xUnjIBRx-GJgvmMvs3xf5h9uN2ksqhl68fFePnGNhO/w640-h480/Filh%C3%B3s%20de%20forma%20estaladi%C3%A7as%202.JPG" width="640" /></a></span></div><span style="font-family: verdana;"><br /><span style="background-color: white; font-size: 15.4px;"><br /></span></span><p></p><p><span style="font-family: verdana;"><span style="background-color: white; font-size: 15.4px;"><br /></span></span></p>Ana Alveshttp://www.blogger.com/profile/17172472914435412709noreply@blogger.com0