tag:blogger.com,1999:blog-59162305564466200362024-03-05T08:15:34.030+01:00Quem rapa o tacho?Um blogue para quem gosta de cozinhar e comer bem.Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.comBlogger378125tag:blogger.com,1999:blog-5916230556446620036.post-45807542365134497782020-06-01T21:49:00.003+02:002020-06-10T17:25:07.981+02:00Entrecosto com favas, ervilhas e cenouras<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBUJ78Ig0Hqfu49gDS8ndOFaoax2HfbTNngrPPOI1BMPrd7D14WlzBmn8mxDcdVZs93D_kQq6jEdrw19hBMDP9qvhdKRHfstDPnHbVitXxrpU9L7CiYPR4GjO9J5MqnlnTQyC8HXXN4uF/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1776" data-original-width="2244" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBUJ78Ig0Hqfu49gDS8ndOFaoax2HfbTNngrPPOI1BMPrd7D14WlzBmn8mxDcdVZs93D_kQq6jEdrw19hBMDP9qvhdKRHfstDPnHbVitXxrpU9L7CiYPR4GjO9J5MqnlnTQyC8HXXN4uF/w640-h506/IMG_20200529_233009_505.jpg" width="640" /></a></div><b><br /></b></div><div style="text-align: center;">Esta receita surgiu porque queria fazer favas com entrecosto mas já tinha poucas favas. Para completar, juntei outros legumes, o que até o torna um prato menos pesado. Pode ser uma boa opção para quem não aprecia só as favas. Se é cá dos meus e gosta de favas com entrecosto e salpicão, veja <a href="http://quemrapaotacho.blogspot.com/2015/05/favas-com-entrecosto-e-salpicao.html">esta receita</a>.</div><div style="text-align: center;">Bom apetite!</div><div style="font-weight: bold;"><b><br /></b></div><div style="font-weight: bold;"><b><br /></b></div><div style="font-weight: bold;"><span><a name='more'></a></span><b><br /></b></div><b>Ingredientes:</b><div><b><br /></b><div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">500g de entrecosto, cortado em tiras</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">200g de favas, frescas ou congeladas</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">200g de ervilhas congeladas</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="font-family: "times new roman", serif; font-size: 12pt;">3 cenouras, cortadas em rodelas grossas</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="font-family: "times new roman", serif; font-size: 12pt;">1 chouriço, cortado em rodelas</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="font-family: "times new roman", serif; font-size: 12pt;">1 cebola, cortada em rodelas</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">4 dentes de alho, picados grosseiramente</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">1 folha de louro</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">200 ml de vinho branco</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">salsa picada q.b.</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">azeite q.b.</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">sal e pimenta q.b.</span></div></div><div><br /></div><div><br /></div><div><b>Antes de rapar o tacho...</b></div><div><br /></div><div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">1)</span><span style="font-family: "times new roman", serif; font-size: 12pt;"> Coloque um bom fio de azeite num tacho e leve a lume médio-alto. Quando estiver quente, junte o entrecosto cortado em tiras. Mexa de vez em quando, deixando o entrecosto </span><span style="font-family: "times new roman", serif; font-size: 16px;">cozinhar</span><span style="font-family: "times new roman", serif; font-size: 16px;"> </span><span style="font-family: "times new roman", serif; font-size: 12pt;">até ficar douradinho de todos os lados. </span><span style="font-family: "times new roman", serif; font-size: 16px;">Tempere com sal e pimenta moída na hora.</span><span style="font-family: "times new roman", serif; font-size: 16px;"> </span><span style="font-family: "times new roman", serif; font-size: 12pt;">Junte </span><span style="font-family: "times new roman", serif; font-size: 16px;">o vinho, </span><span style="font-family: "times new roman", serif; font-size: 12pt;">a cebola, o alho, o chouriço, as cenouras e o louro e deixe refogar uns 30 minutos em lume baixo e com o testo.</span></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: 15.4px; line-height: normal; margin-bottom: 0in; text-align: justify;"><span lang="PT" style="font-family: "times new roman", serif; font-size: 12pt;">2) Depois, junte as favas e as ervilhas e envolva tudo. Junte ainda a salsa picada. Deixe cozinhar até os legumes estarem cozidos. Retifique temperos.</span></div></div></div>Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-15231330392788561762020-05-23T19:29:00.007+02:002020-05-23T19:43:58.474+02:00Banana bread de chocolate<div><span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOl9RjvRoWhgl5J6zfIHDlFHOFsNovH30YCOirJdeGhh3qItAXioKW2o31_pZwbkASR0G8v4nWa5DqaTcvvLvNF1_GxXwzpS90Zs_-UXOclli-uuWI5U7BfyV1wqpW7-Kq2p8wjLL7SaOF/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3780" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOl9RjvRoWhgl5J6zfIHDlFHOFsNovH30YCOirJdeGhh3qItAXioKW2o31_pZwbkASR0G8v4nWa5DqaTcvvLvNF1_GxXwzpS90Zs_-UXOclli-uuWI5U7BfyV1wqpW7-Kq2p8wjLL7SaOF/w512-h640/IMG_20200518_232145_729.jpg" width="512" /></a></div><span><br /><div style="text-align: center;">Para quem gosta de chocolate, este bolo é uma delícia. Consegue não ser demasiado doce nem seco, pelo contrário, é húmido q.b. Pode perfeitamente comer uma fatia ao lanche ou ao pequeno-almoço ou até servi-lo como sobremesa, com um pouco de iogurte grego (ou chantilly!) e morangos. Para quem diz que o banana bread sabe a banana e não gosta, este não sabe nada a banana, garanto! Este bolo é uma ode ao chocolate. :-)</div></span></div><div><div style="text-align: center;"><br /></div><span><a name='more'></a></span></div><b><div><b><br /></b></div>Ingredientes:</b><div>1 chávena de farinha de arroz</div><div>1/2 chávena de cacau em pó</div><div>2 colheres de chá de fermento em pó</div><div>1/2 colher de chá de sal fino</div><div>3 bananas bem maduras</div><div>1/4 de chávena de manteiga, derretida</div><div>1/4 de chávena de óleo</div><div>1 ovo L</div><div>1 chávena de açúcar amarelo</div><div>1 chávena de pepitas de chocolate negro</div><div>1/2 chávena de nozes pecãs, picadas grosseiramente</div><div><br /></div><div><b>Antes de rapar o tacho...</b></div><div><br /></div><div>1) Ligue o forno a 170 ºC. Unte uma forma de bolo inglês de 23cm com bastante manteiga.</div><div><br /></div><div>2) Numa taça média, junte a farinha, o cacau, o fermento em pó e o sal. Peneire esta mistura.</div><div><br /></div><div>3) Noutra taça maior, esmague as bananas e adicione a manteiga, o óleo e o ovo. Misture um pouco com as varas de arame. Adicione o açúcar e bata 1-2 minutos. </div><div><br /></div><div>4) Junte os secos aos líquidos e misture bem com uma espátula. Adicione as nozes picadas grosseiramente e 3/4 da chávena de pepitas. Envolta tudo.</div><div><br /></div><div>5) Verta a massa para a forma e espalhe as restantes pepitas pelo topo. Leve ao forno durante 50-60 minutos. Faça o teste do palito para verificar se está cozido (atenção, o bolo fica algo húmido). Deixe o bolo repousar na forma uns 15 minutos antes de o desenformar.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-22290935044085987202020-01-19T19:17:00.000+01:002020-04-07T20:08:08.210+02:00Pudim de coco e maracujá<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50apoMSLQlVxK15gdmXp1Uc06OUObGQEsKzipbXhdW7QwWFdY_l6huAm7UWeMNwTkbYY0BVcjq2RFZ0IMwekg5nx3L-Y7OvK8rbaJKgG2Kv0GD-gxDEiq933WIrOOSDWZWi7G5XSBO-8p/s1600/IMG_20191230_234805_305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="1600" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50apoMSLQlVxK15gdmXp1Uc06OUObGQEsKzipbXhdW7QwWFdY_l6huAm7UWeMNwTkbYY0BVcjq2RFZ0IMwekg5nx3L-Y7OvK8rbaJKgG2Kv0GD-gxDEiq933WIrOOSDWZWi7G5XSBO-8p/s640/IMG_20191230_234805_305.jpg" width="640" /></a></div>
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Cá está a primeira receita de 2020 - um pudim de coco e maracujá, delicioso e muito fácil de confecionar.</div>
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Um excelente Ano Novo para todos!</div>
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<b>Ingredientes:</b><br />
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100 g de coco ralado<br />
10 gemas<br />
250 ml leite de coco<br />
150 g + 50 g de açúcar branco<br />
4 maracujás<br />
manteiga e açúcar para a forma<br />
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<b>Antes de rapar o tacho...</b><br />
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1) Ligue o forno a 110 ºC. Unte com manteiga e polvilhe com açúcar uma forma de buraco.<br />
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2) Separe as gemas das claras (que pode guardar no frio, ou até mesmo congelar, e fazer estas <a href="https://quemrapaotacho.blogspot.com/2014/01/farofias.html" target="_blank">farófias tradicionais</a> ou esta <a href="https://quemrapaotacho.blogspot.com/2014/07/farofias-light-com-coulis-de-framboesas.html#more" target="_blank">versão mais saudável</a>), e coloque as gemas numa taça grande. Adicione 150 g de açúcar, o leite de coco e o coco ralado. Misture com umas varas de arame.<br />
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3) Verta para a forma e leve ao forno já quente durante cerca de 50 minutos.<br />
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4) Entretanto, num tachinho, coloque o restante açúcar (50 g) e, com uma colher, rape o interior dos maracujás, já cortados em metades, para lá. Leve a lume baixo e deixe fervilhar durante 5 minutos. Reserve.<br />
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5) Retire o pudim do forno e deixe arrefecer um pouco. Quando estiver morno, desenforme para um prato de servir e regue com a calda de maracujá.<br />
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<u><b>Dica</b></u>: é<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt; line-height: 115%;">
importante que o pudim esteja morno quando o desenformar porque, se estiver quente,
pode partir e, se estiver frio, pode ficar agarrado à forma. </span> Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-45897336539373995032019-12-22T22:28:00.002+01:002020-04-07T20:09:04.171+02:00Bolo de mel e especiarias (gingerbread loaf)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSMuGc1A8W7zXKZVp4_WB9c3PKrxGiLqM2HN62CFM8_fsJyalmdBYEJSJ1a_0xRQ86Uq1cvw0VJ93LrX4ZQ5yBKYFeZk_dU_d8kmaLrTO1D7Hi4Wl5f6f1PzNVs_0yzPHpHy7j0qkm2O6/s1600/20191222_144102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1060" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXSMuGc1A8W7zXKZVp4_WB9c3PKrxGiLqM2HN62CFM8_fsJyalmdBYEJSJ1a_0xRQ86Uq1cvw0VJ93LrX4ZQ5yBKYFeZk_dU_d8kmaLrTO1D7Hi4Wl5f6f1PzNVs_0yzPHpHy7j0qkm2O6/s640/20191222_144102.jpg" width="640" /></a></div>
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Desde que vim para o Luxemburgo que ando a experimentar pain d'epices e a dizer que é muito seco, duro, com sabores artificiais e/ou demasiado doce. Talvez como o nosso bolo-rei, é muito típico, mas muitos são mesmo uma grande desilusão. O meu R. adora pain d'epices, e eu botei mãos à massa e, à terceira, acertei na receita, aleluia!!! Fica um bolo super fofo, leve e aromático.<br />
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Dicas: Se não tiver allspice, omita esta especiaria e substitua-a por canela, gengibre ou outra especiaria que goste. É importante que o mel seja escuro para ajudar a dar aquela cor maravilhosa ao bolo. Se não tiver ácer, substitua-o por mel.<br />
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<a name='more'></a><b>Ingredientes:</b><br />
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<b>Bolo:</b><br />
250 g de farinha de trigo sem fermento<br />
2 colheres de chá de fermento em pó<br />
2 colheres de chá de canela em pó<br />
1 colher de chá de gengibre<br />
1 colher de chá de noz moscada em pó<br />
2 colheres de chá de allspice<br />
1 colher de café de sal<br />
100 ml de mel, escuro<br />
80 ml de acer, escuro<br />
180 ml de água morna<br />
120 g de manteiga sem sal, à temperatura ambiente<br />
70 g de açúcar amarelo<br />
1 ovo L, à temperatura ambiente<br />
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<b>Cobertura:</b><br />
4 colheres de sopa de açúcar em pó<br />
2 colheres de sopa de sumo de laranja<br />
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<b>Antes de rapar o tacho...</b><br />
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1) Ligue o forno a 170°C. Unte com manteiga e polvilhe com farinha uma forma de bolo inglês de 24 cm.<br />
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2) Prepare os ingredientes secos: Numa taça, junte a farinha com o fermento, as especiarias e o sal e misture tudo com uma vara de arames.<br />
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3) Prepare os ingredientes líquidos: Noutra taça, junte o mel, o ácer e a água morna e misture com a vara de arames.<br />
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4) Faça a massa: Com a batedeira, bata a manteiga , que deve estar à temperatura ambiente, durante 1 minuto. Adicione o açúcar e bata mais um minuto. Adicione agora o ovo e bata mais 1 minuto.<br />
Com a batedeira a baixa velocidade, adicione os secos em 3 vezes alternando com os líquidos. Não bata demasiado a massa.<br />
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5) Leve ao forno durante cerca de 45-55 minutos. Para verificar se está cozido faça o teste do palito. Quando cozido, retire do forno e deixe arrefecer na forma antes de desenformar.<br />
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6) Faça a cobertura: bata os ingredientes com uma vara de arames até ficar sem grumos e cubra o bolo já arrefecido.Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-7364398899871702462019-12-21T00:01:00.003+01:002020-06-01T21:54:52.570+02:00Bolachas de chocolate (chocolate crinkles)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffZOqT5zCimn7TUg4QO2XxAdkHyrWinqZ9psts48PqZ9naZTaKrpSHNW6gimx_qS5hsK7Pb_zXCo4VF0-xTin2VMRvL-0yyPFtpQonAXQqo9X5lY12Gc_Upvkh0WUxw9Yq3n6YDclUPy6/s1600/IMG_20191219_130321_951.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1315" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhffZOqT5zCimn7TUg4QO2XxAdkHyrWinqZ9psts48PqZ9naZTaKrpSHNW6gimx_qS5hsK7Pb_zXCo4VF0-xTin2VMRvL-0yyPFtpQonAXQqo9X5lY12Gc_Upvkh0WUxw9Yq3n6YDclUPy6/s640/IMG_20191219_130321_951.jpg" width="526" /></a></div>
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Estas bolachas de chocolate (chocolate crinkles) são uma delícia, experimente fazê-las! A massa é muito fácil de fazer. O importante é que ela fique no frio as horas necessárias para que endureça, ou não vai conseguir trabalhar a massa. Quando chegar a hora de fazer as bolachas, é essencial fazer primeiro o passo 5 e depois trabalhar rápido.<br />
Não altere as quantidades dos ingredientes. Eu sei que a tentação é grande, mas, se as receitas tiverem sido testadas, como é sempre o caso deste blogue, não deve alterar as quantidades, sob pena de o resultado não ser o esperado. Nem mesmo o açúcar, que não serve apenas para adoçar. O açúcar também torna um bolo mais húmido, fofo e saboroso.<br />
Na minha opinião, se quiser um bolo com açúcar refinado não deve roubar ao açúcar da receita. Se quiser um bolo sem açúcar refinado, escolha uma receita específica sem açúcar, que terá de compensar a ausência de açúcar refinado de alguma forma, e há tantas e tão boas.<br />
Mas vamos ao que interessa, a receita:<br />
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Ingredientes para cerca de 45 bolachas:</b><br />
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1 chávena de cacau em pó sem açúcar<br />
1 ½ chávena de açúcar branco<br />
½ chávena de óleo vegetal<br />
4 ovos L<br />
2 chávenas de farinha sem fermento<br />
2 colheres de chá de fermento em pó<br />
1 colher de chá de café solúvel em pó<br />
½ colher de chá de sal fino<br />
1 chávena de açúcar em pó<br />
1 colher de óleo para untar as mãos<br />
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Antes de rapar o tacho...</b></div>
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1)<span style="white-space: pre;"> </span>Prepare a massa: Numa taça, com a batedeira, bata o cacau, o açúcar e o óleo até ficar com uma massa brilhante e arenosa (cerca de 2 minutos). Um a um, acrescente os ovos, mexendo durante 10 segundos de cada vez que adicionar um.<br />
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2)<span style="white-space: pre;"> </span>Noutra taça, junte a farinha com o fermento, o sal e o café em pó e misture tudo com uma vara de arames.<br />
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3)<span style="white-space: pre;"> </span>Na primeira taça, novamente com a batedeira: aos poucos junte os ingredientes secos à mistura de chocolate só até a farinha estar bem incorporada (é importante que não bata demasiado a massa).<br />
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4)<span style="white-space: pre;"> </span>Tape a taça com película aderente e coloque-a no frigorífico durante pelo menos 4 horas, ou até mesmo durante uma noite.<br />
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5)<span style="white-space: pre;"> </span>Prepare-se para fazer as bolachas: ligue o forno a 170°C. Forre o fundo do seu tabuleiro de bolachas com papel de forno. Coloque o açúcar em pó numa travessa ou num tabuleiro grande.<br />
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6)<span style="white-space: pre;"> </span>Tire a massa do frio. Unte as palmas das mãos com um pouco de óleo para ajudar a trabalhar a massa sem ela se pegar às mãos. Com uma colher de chá, tire um pedacinho da massa e, com as mãos, faça bolas de cerca de 2,5 cm cada. Vá colocando as bolinhas no açúcar em pó. Faça cerca de 14-16 bolas, dependendo do tamanho do seu tabuleiro.<br />
<br />
7)<span style="white-space: pre;"> </span>Lave as mãos e guarde a massa restante no frio. Com as mãos secas, role as bolas no açúcar em pó uma a uma e coloque-as logo no tabuleiro, deixando um espaço de 4-5 cm entre elas. Assim que entrarem no forno as bolas vão baixar e ganhar a forma de bolachas, logo não as junte demasiado.<br />
<br />
8)<span style="white-space: pre;"> </span>Leve o tabuleiro ao forno durante 10-12 minutos. Quando as retirar do forno, o centro deverá estar ainda ligeiramente mole mas, depois de frias, endurecem um pouco. Deixe-as arrefecer 2 minutos no tabuleiro e depois, com ajuda de uma espátula, coloque-as numa rede para arrefecerem completamente.<br />
<br />
9)<span style="white-space: pre;"> </span>Repita os passos 6 a 8 mais duas vezes ou até a massa acabar.<br />
<br /><b><i>
Dicas</i></b>: <br />
Pode guardar as bolachas num recipiente fechado, à temperatura ambiente, durante uma semana sem que elas fiquem secas.</div>
<div>
<br />
Pode fazer bolachas maiores, ou seja bolas de 3 cm, mas aí o tempo de cozedura será de 12-14 minutos.</div>
Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-28403214607516154102019-12-16T14:55:00.000+01:002020-01-19T17:25:06.186+01:00Mexidos (ou Formigos) de Natal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMU9Q9DA2VWgL2K6h9rZ6PGZ948y0KOzGBlV8QoGUMpomYZukNTCwEUA2-Fttzog6QNvxpupZReS3nJa9cm07asiRAZqyC_eR8TvHnXLfSapmfPFkEtQrCBe5yFk4cIg2QVNwNhKGd7Lrg/s1600/IMG_20191215_181755_444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMU9Q9DA2VWgL2K6h9rZ6PGZ948y0KOzGBlV8QoGUMpomYZukNTCwEUA2-Fttzog6QNvxpupZReS3nJa9cm07asiRAZqyC_eR8TvHnXLfSapmfPFkEtQrCBe5yFk4cIg2QVNwNhKGd7Lrg/s640/IMG_20191215_181755_444.jpg" width="512" /></a></div>
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<div style="text-align: center;">
Partilho convosco esta receita de Natal, que é muito fácil. Há várias versões deste doce, pode fazê-lo sem as gemas, com água em vez de leite, com outro vinho ou licor que não o vinho do Porto, há até a versão sem frutos secos (chamam-se Mexidos pobres).<br />
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<br /></div>
Gostava de saber se a conhecem, queria saber de que regiões do país é originária, e que nome lhe dão.</div>
<div style="text-align: center;">
Descobri que é típica do Douro mas penso que seja conhecida também no Douro Litoral/Minho. </div>
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Espero que gostem!</div>
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<b>Ingredientes:</b><br />
<br />
200g de pão velho<br />
1l de leite meio-gordo (ou água, se preferir)<br />
2 paus de canela<br />
2 cascas de limão<br />
125g de açúcar<br />
125g de manteiga<br />
100g de mel<br />
125ml de vinho do Porto<br />
50g de passas de uva<br />
50g de nozes, picadas grosseiramente<br />
50g de pinhões<br />
canela em pó, q.b.<br />
<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1) Comece por cortar o pão em pedacinhos bem pequenos.<br />
<br />
2) Numa panela, junte o leite, as cascas de limão, os paus de canela e o açúcar e leve ao lume. Quando ferver, reduza o lume e adicione o pão, a manteiga, o vinho e o mel. Mexa com uma colher de pau até engrossar. Acrescente as nozes, os pinhões e as passas e envolva tudo muito bem até formar uma papa.<br />
<br />
3) Passe os mexidos para uma travessa e, quando estiverem frios, polvilhe com canela em pó.<br />
<br />Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com1tag:blogger.com,1999:blog-5916230556446620036.post-64925684481102018462019-11-13T14:21:00.001+01:002019-11-13T19:47:22.368+01:00GranolaFinalmente, a receita que tanto me pedem, <b>a minha granola</b>. É tão fácil que, na verdade, todos podemos fazê-la e não há razão para comermos cereais cheios de açúcar que não têm qualquer valor nutricional. Apenas tem de seguir a dica que deixo no final da receita.<br />
As combinações de ingredientes são infindáveis, use o cereal, os frutos secos e as sementes que mais gostar. As minhas preferidas:<br />
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<div style="text-align: center;">
alperce e coco</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fYpCQPYkK7KQEr8wx9_oZRcL3tmj9D_KzpUrWYsT8Zh4BVcwQbY4vHEWqnwjNkAsxaxIXaRqu0YnxktWzgY-AE5KKU7zFuekz8-npnOqvA6i5gZ6qk4afJ3dLOqDxKE1n9SzhNasOC28/s1600/IMG_20181018_092512_999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fYpCQPYkK7KQEr8wx9_oZRcL3tmj9D_KzpUrWYsT8Zh4BVcwQbY4vHEWqnwjNkAsxaxIXaRqu0YnxktWzgY-AE5KKU7zFuekz8-npnOqvA6i5gZ6qk4afJ3dLOqDxKE1n9SzhNasOC28/s640/IMG_20181018_092512_999.jpg" width="610" /></a></div>
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cacau e frutos secos</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYdtBql9otPMcgHffoVJt_VoZ4hoyw6n831EBNoIIMI7f1wPOh4Q912mr3yNTw9VHP4-Z7eZeqKyER49JV-j_oZrHzbI__vKqVaSKPx5KqF1hRTrQhbT8xBaGvIA8NtIBPJs7mxvgavlA/s1600/IMG_20181117_084312_000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYdtBql9otPMcgHffoVJt_VoZ4hoyw6n831EBNoIIMI7f1wPOh4Q912mr3yNTw9VHP4-Z7eZeqKyER49JV-j_oZrHzbI__vKqVaSKPx5KqF1hRTrQhbT8xBaGvIA8NtIBPJs7mxvgavlA/s640/IMG_20181117_084312_000.jpg" width="512" /></a></div>
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<span style="text-align: start;">canela e arandos</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OhAeUBz4nXFaNRV03Sm-DUqF7OYBT9D-DXqDh-6YHPNFVaUf5UwvhvO-1IgwBBx88E6_4d9rlc67VZsJHg3S4yrofTc2YC-7MWoqpcLdVeK2A44Rg2oyywfaICwFsgcN_DSE_jQhL-4D/s1600/IMG_20190822_084846_880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OhAeUBz4nXFaNRV03Sm-DUqF7OYBT9D-DXqDh-6YHPNFVaUf5UwvhvO-1IgwBBx88E6_4d9rlc67VZsJHg3S4yrofTc2YC-7MWoqpcLdVeK2A44Rg2oyywfaICwFsgcN_DSE_jQhL-4D/s640/IMG_20190822_084846_880.jpg" width="512" /></a></div>
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<b>Ingredientes:</b><br />
400g de flocos de aveia (ou outro cereal)<br />
1 chávena de sementes de girassol<br />
1 chávena de sementes de abóbora<br />
2 colheres de sopa de sementes de linhaça<br />
1 colher de sopa de sementes de sésamo<br />
1 chávena de nozes (e/ou pinhões, avelãs, amendoas)<br />
1 colher de sopa de canela em pó (ou cacau em pó)<br />
3 colheres de sopa de óleo de coco<br />
3 colheres de sopa de mel<br />
<br />
<br />
<u>Ingredientes para juntar no final (opcional):</u><br />
passas de uva<br />
pepitas de chocolate<br />
bagas goji<br />
arandos desidratados<br />
lascas de coco desidratadas<br />
alperce desidratado<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1) Ligue o forno a 140 ºC. Junte todos os ingredientes, exceto o mel e o óleo, numa taça grande e misture-os.<br />
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2) Junte o mel e o óleo de coco num tachinho e leve ao lume baixo só para derreter (não deixe ferver). Se quiser pode fazer este passo no microondas. Regue a granola com a mistura de mel e óleo e mexa com um garfo para envolver tudo bem.<br />
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3) Forre o tabuleiro do forno com papel de forno e espalhe bem a granola por cima. Leve-a ao forno durante 40 minutos, mexendo-a a meio de tempo. No final, retire-a do forno, se quiser, acrescente mais ingredientes a seu gosto, e deixe-a arrefecer.<br />
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<u><b>Dica</b></u>: Não leve as frutas desidratadas ao forno, elas vão queimar.<br />
<br />Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-48988610471797785182019-07-24T23:05:00.002+02:002019-07-24T23:33:18.936+02:00Gelado de pina colada<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6md5M_bpXS_MAEo-2dntLNJcLtX0H2BdHy46mv1jNAsb_pALE93CW48ZgC9w1aNQ980C56ptt5VHIO6FdUlCy_t4tlB0zedM94HSbbqwqqbaIqLLHarh6OTSyaBhMDOm-_s1awNSP2eH/s1600/IMG_20190724_231446_051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1433" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6md5M_bpXS_MAEo-2dntLNJcLtX0H2BdHy46mv1jNAsb_pALE93CW48ZgC9w1aNQ980C56ptt5VHIO6FdUlCy_t4tlB0zedM94HSbbqwqqbaIqLLHarh6OTSyaBhMDOm-_s1awNSP2eH/s640/IMG_20190724_231446_051.jpg" width="572" /></a></div>
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Um gelado muito simples para adultos. Garanto que é muito refrescante e não é demasiado doce. O xarope de maçã tem um sabor neutro, o que sobressai é o sabor do coco e do ananás. Sendo do Douro, tinha de usar moscatel em vez do rum. :)</div>
<div style="text-align: center;">
Bom apetite!</div>
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<a name='more'></a><br />
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<b>Ingredientes (10 unidades):</b><br />
<br />
1 lata de leite de coco<br />
1/4 de um ananás<br />
2 c. de sopa de coco ralado<br />
1 cálice de moscatel de Favaios<br />
4 c. de sopa de xarope de maçã<br />
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<b>Antes de rapar o tacho...</b><br />
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1) Comece por descascar e cortar o ananás em pedaços.<br />
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2) Coloque todos os ingredientes no liquidificador e triture tudo. Verifique se quer adicionar mais xarope ou moscatel. Quando estiver a seu gosto, distribua o gelado pelas forminhas de gelado e leve-as ao congelador.Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-9086119179101355202019-07-23T17:41:00.000+02:002019-07-23T17:41:03.382+02:00Gelado de framboesas [sem lactose e sem açúcar]<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3El03MkBPi2H35PhTf1JtW_S8ukcT8naS4Y2unlj-Pi76ooBfxxn7bZPrNMdlWgKBAsuoTFT5X_v8avSErRyWFnvEIAp_HhvbR-oE6Qkzsk2oGPKOQVr75Mi0TIxViWo5qo9ACTL7EwVn/s1600/FB_IMG_1563896353139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3El03MkBPi2H35PhTf1JtW_S8ukcT8naS4Y2unlj-Pi76ooBfxxn7bZPrNMdlWgKBAsuoTFT5X_v8avSErRyWFnvEIAp_HhvbR-oE6Qkzsk2oGPKOQVr75Mi0TIxViWo5qo9ACTL7EwVn/s640/FB_IMG_1563896353139.jpg" width="640" /></a></div>
Estes gelados de fruta são muito fáceis de fazer e deliciosos, experimente fazê-los! Pode descascar a banana e cortá-la em pedaços antes de a congelar, ou meter as bananas num saco, congelar e descascá-las só na hora de fazer o gelado.</div>
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Bom apetite!</div>
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<br /></div>
<div style="text-align: center;">
<a href="https://quemrapaotacho.blogspot.com/2015/07/gelados-de-fruta-saudaveis-e-rapidos.html" target="_blank">mais receitas de gelados de fruta </a></div>
<div style="text-align: center;">
<a href="https://quemrapaotacho.blogspot.com/2016/07/gelados-de-frutos-silvestres-e-kiwi.html" target="_blank">sorvete de fruta e água de coco</a></div>
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<b>Ingredientes (serve 2):</b><br />
<br />
2 bananas bem maduras congeladas<br />
1 chávena de framboesas congeladas<br />
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<b>Antes de rapar o tacho...</b><br />
<br />
1) Retire as bananas do congelador 5-10 minutos antes de fazer o seu gelado.<br />
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2) Coloque toda a fruta no processador e triture-a até ficar com consistência de gelado.<br />
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Coma sem culpa!Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-38710251806013373842019-05-18T09:28:00.002+02:002019-05-18T09:34:37.015+02:00Tiramisu<div style="text-align: center;">
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Esta é uma daquelas sobremesas fáceis e deliciosas de que toda a gente gosta. Para mim o segredo desta receita está no creme leve e fofo. No final, pode polvilhar com cacau em pó. Pessoalmente, gosto muito mais das raspas de chocolate. Esta receita foi adaptada de uma receita do Chef Avillez e é uma das sobremesas que faço quando não tenho muito tempo.</div>
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<a name='more'></a><div style="text-align: center;">
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<b>Ingredientes:</b><br />
<br />
3 gemas<br />
100 g de acúcar fino<br />
300 g de queijo mascarpone<br />
400 ml natas para bater<br />
2 c. de sopa de licor a gosto (opcional)<br />
500 ml de café forte, frio<br />
200 g biscoitos savoiardi<br />
raspas de chocolate<br />
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<b>Antes de rapar o tacho...</b><br />
<b><br /></b>
1) Comece por fazer o café e ponha-o a arrefecer. Bata as gemas com o açúcar durante 5 minutos, até obter uma mistua leve. Acrescente o mascarpone e envolva bem. À parte bata as natas até estarem firmes e envolva-as na mistura das gemas e do mascarpone.<br />
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2) Espalhe um pouco desta mistura no fundo do prato de servir (usei um de 24 cm de diâmetro). Misture o licor com o café. Molhe os biscoitos no café e coloque-os por cima do creme, lado a lado. Acrescente mais uma camada de creme e mais uma de biscoitos. Termine com mais uma camada de creme.<br />
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3) Leve ao frio durante pelos menos 2 horas e, antes de servir, polvilhe com raspas de chocolate (pegue numa tablete de chocolate e, com o descascador de legumes ou uma faca afiada, faça raspas).Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-40224659232546534132019-05-03T15:31:00.000+02:002019-05-18T09:37:00.990+02:00Pizza de bacon e carne picada com base de couve-flor [passo a passo]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nJe4yO4pgIYFAmjkAC7clxsdsXfZzSkrkqE2m5aFLaXgnAb0wmk42RlAujuOH8tbVk8uPsu0OYtcz3ljv01xpdm5-iU8PSyTxQCyacvRV6-fxiVH11rKGhGMkmmY4KU9TCIrMEBRF0XE/s1600/20190112_191823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nJe4yO4pgIYFAmjkAC7clxsdsXfZzSkrkqE2m5aFLaXgnAb0wmk42RlAujuOH8tbVk8uPsu0OYtcz3ljv01xpdm5-iU8PSyTxQCyacvRV6-fxiVH11rKGhGMkmmY4KU9TCIrMEBRF0XE/s640/20190112_191823.jpg" width="360" /></a></div>
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Juro que, quando fiz esta piza, quem a comeu me disse que conseguia ser mais saborosa do que a piza normal. Vai ver que não dá muito trabalho e é bem rápida. Deixo aqui todos os passos. Pode optar por escorrer a couve, depois de picada, para tirar toda a água que possa ter, mas se juntar o queijo à massa, como sugiro, ela vai unir e fica um espetáculo. </div>
<div style="text-align: center;">
Veja também a receita desta <a href="https://quemrapaotacho.blogspot.com/2016/03/pizza-com-base-de-couve-flor.html#more" target="_blank">piza de queijo com base de couve-flor</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDorN_It8Excd1qnAZR_t9RAFBKySOdHC_2qa4CLPI8CC8Ci2eFVjf0aRAIU3rEb2wHqpMdQ4php-BTekrHwX8B6BfDKJQa8-PXObd9uNt-1blBffSHvVWEXGBqongDnbp4ytIx5C7eOkF/s1600/20190503_150815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDorN_It8Excd1qnAZR_t9RAFBKySOdHC_2qa4CLPI8CC8Ci2eFVjf0aRAIU3rEb2wHqpMdQ4php-BTekrHwX8B6BfDKJQa8-PXObd9uNt-1blBffSHvVWEXGBqongDnbp4ytIx5C7eOkF/s640/20190503_150815.jpg" width="440" /></a></div>
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredientes:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1
couve-flor grande</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">150 g +
100 g de queijo mozzarella ralado</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">50 g de
queijo parmesão ralado</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 ovo
grande</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 c. de
chá de alho em pó</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 punhado
de manjericão fresco picado </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 pitada
de sal</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">pimenta
preta q.b.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="IT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">bacon q.b.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">carne à
bolonhesa q.b.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<b><span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Antes de rapar o tacho...</span></b><span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1) Ligue
o forno a 220 ºC e forre uma forma de piza com papel de forno (coloque a forma
em cima da folha e corte um círculo).</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2) Corte
os floretes da couve-flor e rejeite o caule. Triture os floretes no processador
até que pareçam areia molhada ou, se não tiver um, com uma faca pique tão finamente
quanto puder.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqn3YLkvLoOnAxu9bHaV39FlNzFS7x-drq1RQE-BrKxGwqRyOjOe8nfl_jKSOExeCEFvA9q0HQ3LdKCaCyaR4qQSnurwNX96iOouvR_FIYzTY3yMOgAH_XId06o0_7hMIFJixN_8UpU9P/s1600/20190112_182402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqn3YLkvLoOnAxu9bHaV39FlNzFS7x-drq1RQE-BrKxGwqRyOjOe8nfl_jKSOExeCEFvA9q0HQ3LdKCaCyaR4qQSnurwNX96iOouvR_FIYzTY3yMOgAH_XId06o0_7hMIFJixN_8UpU9P/s320/20190112_182402.jpg" width="320" /></a></div>
</div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3)
Coloque a couve-flor triturada numa taça grande e adicione 150 g de queijo
mozzarella, o parmesão, o ovo, o alho e o manjericão, e tempere com sal e
pimenta preta moída na hora. Envolva todos os ingredientes muito bem.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAMFzLp82RRgOi74PB1g7Vho7G8H577GWXdgu6HwRAU5v7GEZRzXGQBH7MroYu6D36TCcqp8W52esqZta75TYo9mgHTrBFpzHi8YH6KobI88oIaVM9-sR5M1NlEqPyLcI9Agp54zCTLOG/s1600/20190112_183436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAMFzLp82RRgOi74PB1g7Vho7G8H577GWXdgu6HwRAU5v7GEZRzXGQBH7MroYu6D36TCcqp8W52esqZta75TYo9mgHTrBFpzHi8YH6KobI88oIaVM9-sR5M1NlEqPyLcI9Agp54zCTLOG/s320/20190112_183436.jpg" width="180" /></a></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4) Verta
esta massa para a forma e, com uma colher, espalhe e pressione um pouco para
formar a base da piza. Leve ao forno quente durante 10 minutos – o queijo deve
derreter e unir a massa.</span><br />
<br />
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYta2POOY2sKULyl1xdqD1j4vrm45P0vIy2g-pG4zmQKPJUl9JNa3cEUcuvjE96C0wwM2ctiStGeJaZX8T2o2VvfNP5xgBP_9p8C-yE8HywDwD9MpoDjJGL3o5Y0AXf5kBtqtmTpV9Z8x/s1600/20190112_183620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYta2POOY2sKULyl1xdqD1j4vrm45P0vIy2g-pG4zmQKPJUl9JNa3cEUcuvjE96C0wwM2ctiStGeJaZX8T2o2VvfNP5xgBP_9p8C-yE8HywDwD9MpoDjJGL3o5Y0AXf5kBtqtmTpV9Z8x/s320/20190112_183620.jpg" width="180" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij99tpzfGbHYUUqsLYF8PwQ5uFfLoAVuXsrsKbsPSsREl0tA4EPoW8k1xANYIFBqiLsbsAZByPtWeHIrQDl3hLXcOgLhQz9iLncRd9FI52kYPwCVmwLlcSnBl1_tMQOmiqGiys2zs6HHaN/s1600/20190112_184224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij99tpzfGbHYUUqsLYF8PwQ5uFfLoAVuXsrsKbsPSsREl0tA4EPoW8k1xANYIFBqiLsbsAZByPtWeHIrQDl3hLXcOgLhQz9iLncRd9FI52kYPwCVmwLlcSnBl1_tMQOmiqGiys2zs6HHaN/s320/20190112_184224.jpg" width="320" /></a></div>
<br />
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> 5) Retire do forno e distribua os pedaços de bacon pela
piza. Leve ao forno mais 5 minutos.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2mKfZM7GCmNpHzI7KAlTc_c3MmFoksiQN7a-JApJkixR_c_YZ5F8jI5-wF39lNv7_1TAq_2MAntQHI-YrE9E_2tsYkT5-xyFe6j4n-Di91L1z6Jmowd4C3RnP4AbhjyAeOMqURTQFxNl/s1600/20190112_185627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2mKfZM7GCmNpHzI7KAlTc_c3MmFoksiQN7a-JApJkixR_c_YZ5F8jI5-wF39lNv7_1TAq_2MAntQHI-YrE9E_2tsYkT5-xyFe6j4n-Di91L1z6Jmowd4C3RnP4AbhjyAeOMqURTQFxNl/s320/20190112_185627.jpg" width="180" /></a></div>
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">6) Retire
novamente do forno e cubra a piza com a carne picada e os restantes 100 g de
queijo ralado. Leve novamente ao forno até que o queijo derreta e fique
douradinho. Retire do forno, corte em fatias e sirva. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4Zci4v0ZuVDgpog521JFkod4PtcYIOhUC_KTE160X-IDzLkUjBfdBYQdI4IXA2Azjw_oH0qw8hpkc5yUa23N_3N-amzmIsD4uFcck4OD9bTqeD83JNpL1BZZt-dr4zUdUpPBC464X_Mf/s1600/20190112_190807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4Zci4v0ZuVDgpog521JFkod4PtcYIOhUC_KTE160X-IDzLkUjBfdBYQdI4IXA2Azjw_oH0qw8hpkc5yUa23N_3N-amzmIsD4uFcck4OD9bTqeD83JNpL1BZZt-dr4zUdUpPBC464X_Mf/s320/20190112_190807.jpg" width="320" /></a></div>
</div>
Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com2tag:blogger.com,1999:blog-5916230556446620036.post-6138872840675769522019-04-16T09:31:00.001+02:002019-04-16T09:35:15.610+02:00Chia pudding de banana<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittEHZ03rZ7k0VQB7FknpMzZ9T9tYmskGbICslb_hxghHMAhoNyRU3QHkXbfcMeGrmjNvehDelP-c6919V4Jb7fqBo9BiV_9_TzXWeqHlo9nBBamgyJC9g3WTsTy60B0RuWYG2tsS_bMcr/s1600/IMG_20190411_074840_700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittEHZ03rZ7k0VQB7FknpMzZ9T9tYmskGbICslb_hxghHMAhoNyRU3QHkXbfcMeGrmjNvehDelP-c6919V4Jb7fqBo9BiV_9_TzXWeqHlo9nBBamgyJC9g3WTsTy60B0RuWYG2tsS_bMcr/s400/IMG_20190411_074840_700.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6hptQSHcz8Omcz2RC2JY_IvzGsBHlmyS7krJZ9fCcx_-0LsOB3tcisCsofTB33fXehJn2p58cmOulVHsDe9oFtvDU4RKuYori1-TZefiKKUrQPw4EdSRMvbiji1kjpy5mVoyDYeLCAjE/s1600/IMG_20190411_074840_673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6hptQSHcz8Omcz2RC2JY_IvzGsBHlmyS7krJZ9fCcx_-0LsOB3tcisCsofTB33fXehJn2p58cmOulVHsDe9oFtvDU4RKuYori1-TZefiKKUrQPw4EdSRMvbiji1kjpy5mVoyDYeLCAjE/s400/IMG_20190411_074840_673.jpg" width="400" /></a></div>
<b></b><br />
<div style="text-align: center;">
<i>Receita mais simples não há. Pode fazer de véspera e comer ao pequeno-almoço, ao lanche ou até mesmo como sobremesa. É ainda ideal para transportar para o trabalho, por exemplo.</i></div>
<a name='more'></a><br />
<b>Ingredientes:</b><br />
<br />
1 colher de sopa de sementes de chia<br />
<span class="_5mfr"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/te0/1/16/1f31f.png"); font-size: 16px; height: 16px; width: 16px;"></span></span>1 iogurte de soja (ou outro)<br />
Fruta e/ou puré de fruta a gosto<br />
<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
Numa taça, junte a chia com 3 colheres de água. Misture e deixe repousar 5 minutos.<br />
Adicione o iogurte e misture novamente.<br />
Por fim, adicione puré de fruta e/ou fruta a gosto. Usei puré de banana
e maçã e banana fresca. E decorei com pedacinhos de cacau. Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-62161596536842032592019-03-23T09:41:00.001+01:002019-03-29T09:50:40.253+01:00Bolo de amêndoa e mirtilos [sem glúten e sem açúcar]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvzt3b4odL_AeOIJ524WXrM23Th8Uibu8-EbY4AVa08TLoMtXjdx6V6IWByOoAoGWRw3tKYa1QSjLy6Jcp0IxKbx_m7GSVds3VfFxOihfF8XAvl9TYkA_GwTva4rCcY-TJneCvDHPT75C/s1600/IMG_20190323_092829_685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvzt3b4odL_AeOIJ524WXrM23Th8Uibu8-EbY4AVa08TLoMtXjdx6V6IWByOoAoGWRw3tKYa1QSjLy6Jcp0IxKbx_m7GSVds3VfFxOihfF8XAvl9TYkA_GwTva4rCcY-TJneCvDHPT75C/s640/IMG_20190323_092829_685.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
<i>Se nunca experimentou fazer um bolo com farinha de amêndoa (usei 'almond meal'), não sabe o que tem perdido. Devido a esta farinha, o bolo fica húmido e delicioso.</i><br />
<br />
<div style="text-align: left;">
<u><i>Uso regularmente 3 tipos de farinha de amêndoa:</i></u></div>
<ul style="text-align: left;">
<li><i><b>1 muito grossa</b>: são amêndoas com a casca trituradas.</i></li>
<li><i><b>1 extra fina</b>: não sabe tanto a amêndoa e é feita com amêndoas </i><i><i>descascadas e branqueadas; </i></i><i> é ideal para fazer bolos mais leves e fofos.</i></li>
<li><i><b>1 intermédia</b> (em inglês chama-se 'almond meal'): as amêndoas não são branqueadas, daí ser mais amarelada; sabe bastante a amêndoa e faz bolos mais húmidos.</i></li>
</ul>
</div>
<div style="text-align: center;">
<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhL8iPMlIM71RwTSrSA4E4sGvR87aqtKgnpZDUj4hWJJeRpskAyWPnnktnzDXBSfbKVVjHGzMU3QFEWLZAFzp8LHkQ8R2rkYMjd5sT4V0_EnIbHUfI5_ZPA9mURiT6PUCX4NSwWHhqfJZh/s1600/IMG_20190325_091333_595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="865" data-original-width="1080" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhL8iPMlIM71RwTSrSA4E4sGvR87aqtKgnpZDUj4hWJJeRpskAyWPnnktnzDXBSfbKVVjHGzMU3QFEWLZAFzp8LHkQ8R2rkYMjd5sT4V0_EnIbHUfI5_ZPA9mURiT6PUCX4NSwWHhqfJZh/s640/IMG_20190325_091333_595.jpg" width="640" /></a></div>
<b></b><br />
<a name='more'></a><b><br /></b>
<b>Ingredientes</b>:<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"> </span><br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">125g de farinha
de arroz</span><br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">125g de farinha de amêndoa</span><br />
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 c. chá de
fermento em pó</span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">3 bananas, maduras</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">100g de
manteiga, à temperatura ambiente</span></div>
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3 <span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">ovos grandes</span></div>
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4 <span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">c. de sopa de
mel, bem cheias</span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 mão-cheia de amêndoas, em palitos</span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 mão-cheia de mirtilos </span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">Sumo de ½ limão</span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">Manteiga e
farinha q.b. para barrar a forma</span><br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span>
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
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</div>
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<b><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">Antes de rapar o tacho...</span></b><br />
<br /></div>
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</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">1) Ligue o forno a
180ºC. Barre uma forma redonda de 22cm com manteiga e polvilhe com farinha. Retire o excesso de farinha. Reserve.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2) Numa taça, com a batedeira ou uma
colher de pau, bata um pouco a manteiga até que fique mais cremosa. </span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">Junte os ovos, um a um, batendo sempre
que junta um.</span><br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">3) Descasque as
bananas, esmague-as com um garfo e regue com o sumo de limão. Junte as bananas
e o mel à mistura da manteiga e ovos e misture. Adicione as
farinhas e o fermento. Misture tudo muito bem.</span><br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">4) Verta a massa para
a forma. Distribua as amêndoas e os mirtilos por cima da massa, empurrando-os um pouco para baixo. Leve </span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">ao forno durante cerca de 30-35 minutos.</span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"> Faça o teste do
palito para ver se está cozido e, se estiver, retire do forno e deixe arrefecer
um pouco antes de desenformar. </span><br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span></div>
Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com1tag:blogger.com,1999:blog-5916230556446620036.post-66380919683544358882019-03-13T19:00:00.001+01:002019-03-13T19:41:20.822+01:00Couves-de-bruxelas com bacon e cebola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBj_0iG0Poj8gHcGN77_OFJcmWY0eVbO6FqbxfFFbzbO4umsPmxLaiZILXKyx_iyNojhw-b-P_g7wwTUTwpvF_KSz2vaFn5BuvDzbo3k684tGnktOGy6UjfZYQAFfq-O8PR4MSjLMYo5e4/s1600/20190124_210601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBj_0iG0Poj8gHcGN77_OFJcmWY0eVbO6FqbxfFFbzbO4umsPmxLaiZILXKyx_iyNojhw-b-P_g7wwTUTwpvF_KSz2vaFn5BuvDzbo3k684tGnktOGy6UjfZYQAFfq-O8PR4MSjLMYo5e4/s640/20190124_210601.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Uma receita cheia de sabor, a pensar em quem não gosta muito de couves-de-bruxelas. O truque é não as cozinhar demasiado e adicionar-lhes sabor, no caso, através do bacon e da manteiga.</div>
<div class="separator" style="clear: both; text-align: center;">
Experimente, bom apetite!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<a name='more'></a><br /><br />
<b>Ingredientes</b>:<br />
500g Couves-de-bruxelas<br />
1 Cebola grande, cortada em pétalas<br />
150g Bacon, cortado em cubos ou tirinhas<br />
1 c. de sopa Manteiga<br />
Azeite q.b.<br />
Pimenta preta q.b.<br />
Sal q.b.<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1. Comece por arranjar as couves: corte o caule, retire as folhas exteriores mais estragadas e corte-as ao meio. Reserve.<br />
<br />
2. Leve uma panela ao lume com água e, quando levantar fervura, junte as couves. Deixe-as cozer 2 minutos apenas. Desligue o lume e escorra as couves muito bem. Reserve.<br />
<br />
3. Leve uma frigideira ao lume com um fio de azeite e deixe aquecer. Junte a cebola e o bacon. Salteie durante 5 minutos em lume médio-baixo. De seguida, adicione as couves muito bem escorridas e a manteiga. Tempere com sal e pimenta e salteie mais 2 minutos (não cozinhe as couves durante demasiado tempo, ou elas vão ficar moles, precisamente o que muita gente não gosta).<br />
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Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-84514384425810610842019-03-01T17:15:00.000+01:002019-03-03T10:19:13.987+01:00Medalhões de pescada e camarão em molho de leite de coco e curcuma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUHLCemhnjhJ50TI9uOcommgYrknlg_XODkQymS4QepUiEpf_0_4peqF8Ik1astocxJrU1qZok_jd6Q4uTE8KPRq89hGA5Xmu_ELL3uHRJPZcLfjn8mYHQkoWQvjCCOLroiBHsPhc3bgK/s1600/20190227_191936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1049" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUHLCemhnjhJ50TI9uOcommgYrknlg_XODkQymS4QepUiEpf_0_4peqF8Ik1astocxJrU1qZok_jd6Q4uTE8KPRq89hGA5Xmu_ELL3uHRJPZcLfjn8mYHQkoWQvjCCOLroiBHsPhc3bgK/s640/20190227_191936.jpg" width="418" /></a></div>
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<i>Diretamente da minha marmita para aqui. Como já disse várias vezes, todos os dias lá vou eu trabalhar com a marmita atrás. É a única forma de conseguir controlar o que como. Na semana passada, fiz este peixinho, que partilhei no Facebook. Cá fica a receita, muuuuuito fácil. Bom apetite!</i></div>
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<b>Ingredientes</b>:<br />
4 medalhões de pescada, descongelados<br />
150 g de camarões sem casca, congelados <br />
2 c. de sopa de azeite<br />
200 ml leite de coco<br />
1 c. de sopa de curcuma<br />
1 c. de chá de alho em pó<br />
1 c. de sopa de cebolinho, picado<br />
sal e pimenta q.b.<br />
<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1) Leve um tacho com azeite ao lume, Disponha o peixe no fundo. Adicione o sal, a pimenta, o alho em pó, a curcuma , o cebolinho e o leite de coco. Tape o
tacho e deixe cozinhar lentamente em lume baixo durante 5 minutos. Por fim, junte os camarões. Volte a tapar e deixe acabar de cozinhar.<br />
<br />Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-23971829080712494702019-01-30T10:58:00.001+01:002019-01-30T11:00:49.982+01:00Banana bread mármore<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqk9kcUb-zCnWXOzjqP8JwOxPzGPYzC7B9wui6kRQ_HNizb4mIDf83vMKMe96yb94YhJlIpbJmlqrflyBPi-7kS-pPmxDovH2Vnxih01d7j3Z3mGzYDYkIahNRSCVVQPhLtAAlsRmFeNE/s1600/IMG_20190125_092523_640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="752" data-original-width="752" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqk9kcUb-zCnWXOzjqP8JwOxPzGPYzC7B9wui6kRQ_HNizb4mIDf83vMKMe96yb94YhJlIpbJmlqrflyBPi-7kS-pPmxDovH2Vnxih01d7j3Z3mGzYDYkIahNRSCVVQPhLtAAlsRmFeNE/s640/IMG_20190125_092523_640.jpg" width="640" /></a></div>
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<i>Volta e meia, lá faço eu o meu banana bread. É tão bom! Hoje caiu um nevão aqui no Luxemburgo e continua a nevar. Um fatia deste bolo com um achávena de chá sabe pela vida.</i></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><b>Ingredientes:</b></span></div>
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</div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">230g de farinha de trigo sarraceno</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 c. de chá de
fermento em pó</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">125g de
manteiga sem sal, à temperatura ambiente</span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">3 bananas bem maduras </span><br />
3 <span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">ovos </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 c. de sopa de cacau em pó cru</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">5</span> <span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">c. de sopa de xarope de milho</span></div>
1/2 limão, sumo<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">manteiga e
farinha q.b. para barrar a forma</span></span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">banana e pepitas de cacau cru q.b. para decorar </span> </span></div>
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<b><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">Antes de rapar o tacho...</span></b></div>
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</div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">
</span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">1) Ligue o forno a
180 ºC. Barre uma forma
de bolo inglês com manteiga e polvilhe com farinha. Retire o excesso de farinha. </span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"> </span></span></div>
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<br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">2) Descasque as
bananas, esmague-as com um garfo e regue-as com o sumo de limão.</span></span></div>
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<br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">3) </span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"></span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Numa taça, com a batedeira, bata um pouco a manteiga até que fique mais cremosa. </span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">Junte os ovos um a um, batendo sempre que adiciona um. Junte as bananas esmagadas e o xarope e misture tudo. </span></div>
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<br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">4) Adicione agora a farinha e o fermento. Bata tudo muito bem.</span><br />
<br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">5) Separe 1/3 da massa para outra taça e junte o cacau em pó. Misture bem. </span></div>
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<br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">6) Verta a massa para
a forma branca para a forma. De seguida, verta a massa de cacau por cima. Com uma faca inserida até ao fundo da forma, faça riscos pela massa, só para misturar um pouco as duas massas. Se quiser, disponha a banana e pepitas de cacau cru pelo topo do bolo.</span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"> </span></div>
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<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;">7) Leve ao forno durante cerca de 40 minutos.</span><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"> Faça o teste do
palito para ver se está cozido e, se estiver, retire do forno e deixe arrefecer
um pouco antes de desenformar. </span><br />
<br />
<span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><span lang="PT" style="font-family: "times new roman" , serif; font-size: 12.0pt;"><u><b>Dica</b></u>: Se preferir, pode substituir a manteiga desta receita por óleo de coco. </span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdaurhyphenhyphenoQ3c_e0mNDU8K62ul87ap5m3ugqdx6WDoSvmxd7KY3r_0mLQb3kFVyw3q-_mMP-ujlE4lynX5Him7uGboY-Vy_ewmoqYU15LKoWzlxhbyfCdtnIwC6NpIBLgFgvtHUEA1FvwBu/s1600/IMG_20190130_093234_024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdaurhyphenhyphenoQ3c_e0mNDU8K62ul87ap5m3ugqdx6WDoSvmxd7KY3r_0mLQb3kFVyw3q-_mMP-ujlE4lynX5Him7uGboY-Vy_ewmoqYU15LKoWzlxhbyfCdtnIwC6NpIBLgFgvtHUEA1FvwBu/s640/IMG_20190130_093234_024.jpg" width="512" /></a></div>
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Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-19782085808373287702019-01-18T17:23:00.000+01:002019-03-03T10:21:32.874+01:00Beringelas com carne e crème fraiche<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSazWxAHzH3muoFHMS2wZQ2vA83V7wjzLN3q_Y3AXr4yKkelGRsWXWdPv00qJUBxFGrol3yc_zYNDshHT8nikdyk0_jxsLqOx1E_J9l6kX-eIt9y9gAbqJRy1KoO1y0MpNpTrc6mzQKT8/s1600/20190111_202208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSazWxAHzH3muoFHMS2wZQ2vA83V7wjzLN3q_Y3AXr4yKkelGRsWXWdPv00qJUBxFGrol3yc_zYNDshHT8nikdyk0_jxsLqOx1E_J9l6kX-eIt9y9gAbqJRy1KoO1y0MpNpTrc6mzQKT8/s640/20190111_202208.jpg" width="640" /></a></div>
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<i>Uma receita tão fácil e tão deliciosa.</i></div>
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<i> Bom apetite!</i></div>
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<i><br /></i></div>
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<div style="text-align: justify;">
<b>Ingredientes</b>:</div>
<div style="text-align: justify;">
500g de carne picada </div>
<div style="text-align: justify;">
3 beringelas </div>
<div style="text-align: justify;">
<div>
1 cebola, picada</div>
<div>
2 dentes de alho, picados</div>
</div>
<div style="text-align: justify;">
4 tomates picados</div>
<div style="text-align: justify;">
2 c. de sopa de polpa de tomate</div>
<div style="text-align: justify;">
2 c. de chá de molho de piripíri</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
1 raminho salsa fresca, picada</div>
<div style="text-align: justify;">
sal q.b.</div>
azeite q.b.<br />
<br />
<u><i>molho de creme fraiche</i></u>:<br />
200g de crème fraiche<br />
sal q.b.<br />
pimenta q.b.<br />
1/2 dente de alho, picado<br />
2 c. de sopa de azeite<br />
1 c. de sopa de cebolinho, picado<br />
<a href="https://www.blogger.com/null" name="more"></a><br />
<b>Antes de rapar o tacho...</b><br />
<br />
<div>
1) Ligue o forno a 180ºC. Comece por lavar as beringelas. Retire o pé e corte-as ao meio no sentido longitudinal. Com uma faca afiada, faça cortes na superfície do lado interior. Tempere com sal e pimenta e pincele com azeite. Coloque-as num tabuleiro de forno, com a pele para cima, e leve-as ao forno durante cerca de 20 minutos. No final desse tempo, se ainda não estiverem bem moles, vire-as e deixe-as lá mais 5-10 minutos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4Mi2qafDXQ0eWCf-JYrdJ5bFBOk6Xl0luCubEHBXX5ClKxa1ftzgWaXTDBcGe6-bxlyNZU3tQT-GQjEwS3n0rU-huovdGYLM2ks1e_d7x5uQ2yhjKLmAUVSzZu1LsxNGu5x-IED7S2kg/s1600/20190111_194217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC4Mi2qafDXQ0eWCf-JYrdJ5bFBOk6Xl0luCubEHBXX5ClKxa1ftzgWaXTDBcGe6-bxlyNZU3tQT-GQjEwS3n0rU-huovdGYLM2ks1e_d7x5uQ2yhjKLmAUVSzZu1LsxNGu5x-IED7S2kg/s400/20190111_194217.jpg" width="400" /></a></div>
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<div>
2) Entretanto, leve ao lume um
tacho com um bom fio de azeite. Junte a cebola e o alho picado e
deixe refogar um pouco. Junte agora a carne, mexa e deixe "fritar" um pouco até a carne cozinhar por fora. Adicione os tomates
picados, a polpa de tomate, o piripíri e a salsa. Tempere com o sal e mexa bem. Tape e deixe cozinhar em lume brando
cerca de 20 minutos. No final, retifique temperos.<br />
<br /></div>
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</div>
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3) Agora, coloque todos os ingredientes do molho numa tacinha e misture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianND9v1lpgdkvuQYzl79kIR9XxyqOTe_L7t2lhMuQCU5RB9DbOKKD7h1ZbIrfP3KJb55FdAZPZ0rJWg7KQzMegiW6czqMYOMePp3tCQKpOt0kbx60RbqYRvastQjhcSzMlfh9teB06Rg8/s1600/20190111_195041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianND9v1lpgdkvuQYzl79kIR9XxyqOTe_L7t2lhMuQCU5RB9DbOKKD7h1ZbIrfP3KJb55FdAZPZ0rJWg7KQzMegiW6czqMYOMePp3tCQKpOt0kbx60RbqYRvastQjhcSzMlfh9teB06Rg8/s400/20190111_195041.jpg" width="400" /></a></div>
<br />
4) Quando tiver tudo pronto, com uma colher, espalhe um pouco do creme
no fundo de um prato de servir e coloque lá as beringelas com a parte
interior para cima. Depois, barre a parte interior das beringelas com um
pouco de creme e disponha coloque a carne por cima.</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidR51qH_5l5RTf7mtn__LemFzg5CvD_sXS2TeIAguibD7yDCSBlbvmsU7Ofhq0zBivvpFis6aGPcHwPU1bw4dwF1SXABMG1oo6VsWMclDEvllbzQyKZCPfPnjAl26mKDpGX2aDvtPSRPEM/s1600/20190111_202800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="952" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidR51qH_5l5RTf7mtn__LemFzg5CvD_sXS2TeIAguibD7yDCSBlbvmsU7Ofhq0zBivvpFis6aGPcHwPU1bw4dwF1SXABMG1oo6VsWMclDEvllbzQyKZCPfPnjAl26mKDpGX2aDvtPSRPEM/s640/20190111_202800.jpg" width="379" /></a></div>
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Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-40960474499966801732018-12-20T21:03:00.000+01:002019-12-17T10:25:07.651+01:00Rabanadas tradicionais<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY5YEk_i1OTcRULionKbcgQdM09wCFLFs2fg3liJv37N0VlC8-S04SQtVR1Jfs4hVY9J5iiYA1sjwh4qv3egoQDQ1iD9RBzEDTgOaITloxOXd1xi9L9oVRc2rE9_BmUDR-yTTClNJIX3X/s1600/20181220_154839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1380" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKY5YEk_i1OTcRULionKbcgQdM09wCFLFs2fg3liJv37N0VlC8-S04SQtVR1Jfs4hVY9J5iiYA1sjwh4qv3egoQDQ1iD9RBzEDTgOaITloxOXd1xi9L9oVRc2rE9_BmUDR-yTTClNJIX3X/s640/20181220_154839.jpg" width="552" /></a></div>
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<i><b></b>Desejo um santo Natal e um feliz Ano Novo a todos os seguidores do blogue.</i></div>
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<b>Ingredientes:</b><br />
<br />
1 cacete de pão, da véspera, cortado em fatias <br />
10 ovos<br />
1 L de leite<br />
100 g de açúcar<br />
1 cálice de vinho do Porto <br />
2 cascas de limão<br />
2 paus de canela<br />
<br />
azeite e óleo para fritar<br />
açúcar e canela em pó para polvilhar<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1) Coloque o leite num tacho juntamente com o açúcar, as cascas de limão e os paus de canela. Leve ao lume até ferver. Retire do lume, passe para um prato fundo e deixe arrefecer um pouco. Junte o vinho do Porto.<br />
<br />
2) Leve a mistura de azeite e óleo ao lume e deixe aquecer bem.<br />
<br />
3) Abra os ovos para outro prato fundo e bata-os.<br />
<br />
4) Passe as fatias de pão pelo leite e logo de seguida por ovo. Leve a fritar. Coloque as rabanadas num prato de servir e polvilhe-as com canela em pó e açúcar a gosto.<br />
<br />
<br />
<br />
Pode fazer uma <b>calda de açúcar</b> para regar as rabanadas:<br />
<br />
Num tacho, junte <b>500g de açúcar, 500ml de água, 1 pau de canela, 1 casca de limão, um cálice de vinho do Porto, ou de outro licor</b>, e leve ao lume. Quando levantar fervura, <b>deixe ferver 6 minutos</b>. Use esta calda para regar os doces fritos de Natal.<br />
<br />
<br />
<br />
<u><b>Dica</b></u>: Para fritar os doces de Natal, use uma mistura de azeite e óleo, 3 partes de óleo e 1 parte de azeite.Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-88847167993354019462018-12-14T11:43:00.000+01:002018-12-14T11:46:28.398+01:00A capuchinha da Sofia<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmcetUUW6bmae1iYb-TXGrO8hyphenhyphen-bc3VtwK1XY18t54dwTrvbKjnkARQNIanPhUueTVussZTOAegLOPvL0cMpYqK6M2m3KeQspfdVYvFBBK2nyJnfkopOjW1ip2pFotVVh2DFVfE70GvO9/s1600/20181214_114022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1025" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPmcetUUW6bmae1iYb-TXGrO8hyphenhyphen-bc3VtwK1XY18t54dwTrvbKjnkARQNIanPhUueTVussZTOAegLOPvL0cMpYqK6M2m3KeQspfdVYvFBBK2nyJnfkopOjW1ip2pFotVVh2DFVfE70GvO9/s640/20181214_114022.jpg" width="410" /></a></div>
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<i>Esta receita não é minha. É uma receita da família de uma colega muito querida, a Madalena. Aliás esta receita deliciosa de <a href="http://quemrapaotacho.blogspot.com/2015/06/clafoutis-de-cerejas-portuguesa.html" target="_blank">clafoutis de cerejas à portuguesa</a> também é dela. A Madalena levou esta sobremesa para a festa de Natal do trabalho e foi um ar que se lhe deu. Como não conhecia esta sobremesa, fiquei logo curiosa e pedi-lhe para partilhar a receita no blogue. Trata-se de uma daquelas receitas bem portuguesas e típicas do Natal. Aqui fica a receita tal como a avó Sofia e a mãe Sofia a ensinaram à Madalena (na foto, em plena festa).</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36ZXN5llVtIS202o8IJMPJ5SIxy_8AbdAJWmrxonnpXpzw-EEVYA3x51SQtWtJ0899QZiu3NKBiEVT3CcEjxx-cn-FGc-WBfbnQCPzvBgzQJ-rKDNVn6ztZBmG4LVj9ga_vR5h7Y4y5Wz/s1600/IMG-20181213-WA0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="901" data-original-width="623" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36ZXN5llVtIS202o8IJMPJ5SIxy_8AbdAJWmrxonnpXpzw-EEVYA3x51SQtWtJ0899QZiu3NKBiEVT3CcEjxx-cn-FGc-WBfbnQCPzvBgzQJ-rKDNVn6ztZBmG4LVj9ga_vR5h7Y4y5Wz/s640/IMG-20181213-WA0011.jpg" width="442" /></a></div>
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<b>Ingredientes:</b><br />
<br />
500 g de açúcar<br />
12 gemas<br />
1 ovo inteiro<br />
1 c. de sopa de farinha de trigo sem fermento <br />
3 claras<br />
<br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1) Ligue o forno a 180 ºC.<br />
<br />
2) Primeiro, deve fazer uma calda de acúcar: coloque todo o açúcar numa forma de bolo inglês de 30 cm e espalhe-o uniformemente. Junte água fria até cobrir o açúcar até uma altura de 2 dedos acima da superfície do açúcar. Leve a forma diretamente ao lume (se necessário, use 2 bicos em simultâneo) e deixe a calda de açúcar a fazer.<br />
<br />
3) Depois, com a batedeira elétrica, bata as gemas com o ovo inteiro a velocidade alta até que dupliquem de volume. No final, junte a farinha e envolva tudo muito bem.<br />
<br />
4) De seguida, bata as 3 claras em castelo firme. Junte-as à mistura das gemas e envolva tudo muito bem.<br />
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5) Entretanto, o açúcar já deverá ter derretido e a calda estará pronta. Retire a forma do lume e verta a massa para lá. Leve ao forno preaquecido durante 15 a 20 minutos. A massa vai crescer bastante durante a cozedura mas depois vai voltar a diminuir.<br />
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6) Quando estiver fria (pode mesmo fazê-lo só no dia seguinte), desenforme a capuchinha para um prato de servir. Verá que a calda de açúcar que estava no fundo da forma vai cair sobre o "bolo" e humedecê-lo.<br />
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<b><u>Dica</u></b>: Trata-se de uma sobremesa que pode fazer de véspera, transportar para onde quiser dentro da forma e desenformar na hora.Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com2tag:blogger.com,1999:blog-5916230556446620036.post-35335441570207961042018-12-11T12:48:00.002+01:002018-12-14T09:59:43.359+01:00Bacalhau com broa e grelos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEve3oHjQ-zcyQNc_iwMHQ0s3Gf1gKo2Wlk-CP6TIeLSGdKeC7QdoMmmsmKYW6oUJdl7jGMtzs4uTjWaMCD3O2w26C60tVRww1jhbKmKJH7JYYI879N5jvq4lWJ2IsRvIplp4lsZjbdnmO/s1600/IMG_20181211_122201_002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1464" data-original-width="1464" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEve3oHjQ-zcyQNc_iwMHQ0s3Gf1gKo2Wlk-CP6TIeLSGdKeC7QdoMmmsmKYW6oUJdl7jGMtzs4uTjWaMCD3O2w26C60tVRww1jhbKmKJH7JYYI879N5jvq4lWJ2IsRvIplp4lsZjbdnmO/s640/IMG_20181211_122201_002.jpg" width="640" /></a></div>
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<i>Esta é uma receita para aproveitar as sobras de bacalhau e de legumes cozidos, mas, se quiser, faça tudo de raíz, vale bem a pena. É uma receita mais leve para os dias que se seguem aos abusos do Natal.</i><br />
<i>Aqui tem uma outra receita de <a href="http://quemrapaotacho.blogspot.com/2016/12/sobras-de-bacalhau-com-legumes-no-forno.html#more" target="_blank">sobras de bacalhau e ovos cozidos</a>. </i><br />
<i>Aqui encontra uma receita de <a href="http://quemrapaotacho.blogspot.com/2016/07/bacalhau-com-broa-e-batatas-assadas-no.html#more" target="_blank">bacalhau com broa no forno</a>.</i><br />
<i>Bom apetite!</i><br />
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<a name='more'></a><br />
<b>Ingredientes:</b><br />
<br />
<i><u>Bacalhau</u></i>:<br />
2 postas grandes de bacalhau cozido da <a href="http://www.liporfir.pt/" target="_blank">Liporfir</a><br />
1/2 kg grelos cozidos (ou couve)<br />
2 cebolas <br />
3 dentes de alho<br />
azeite q.b.<br />
sal q.b. <br />
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<i><u>Crosta:</u></i><br />
1/4 broa de milho, cortada em pedaços<br />
1 c. de café de alho em pó da <a href="https://www.facebook.com/chefluisfrancisco2016/?eid=ARCJz_CiY_q5CRaoGSpVfGmSASM_na--f0cGGQ-YR13smHn0mvp5w59bS3AvmKh3WY0DfZw-S_jYEp5n&timeline_context_item_type=intro_card_work&timeline_context_item_source=100000236301458&fref=tag" target="_blank">Chef Luis Francisco </a><br />
3 c. de sopa de azeite<br />
2 c. de sopa de água quente<br />
pimenta q.b. <br />
<br />
<b>Antes de rapar o tacho...</b><br />
<br />
1) Comece por descascar e cortar as cebolas em pétalas. Leve uma frigideira grande ao lume e cubra o fundo com azeite. Junte as cebolas e deixe-as refogar até ficarem translúcidas.<br />
<br />
2) Adicione os alhos picados e deixe refogar mais um pouco. Junte os grelos cozidos (e bem escorridos) e deixe refogar mais. Por fim, junte o bacalhau em lascas e envolva tudo bem. Se necessário, tempere com sal. Transfira para um tabuleiro de forno.<br />
<br />
3) Coloque todos os ingredientes da crosta num processador e triture-os até ficarem com a consistência que desejar. Espalhe a crosta por cima do bacalhau e leve o tabuleiro ao forno já quente a 180 ºC durante 10 minutos (só para a crosta ficar douradinha).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_bBzQ7fW1WFfqXbzLv1KGJPU-puLf6llfJOeunNFNYWU3zrQVD0I9MXWrIewUnudqwV-Fa4pum51qoPWNRWndpcNnsAYx9B9Xhf8-Dcx2zdVT_nEmPBgu7l41oC2L7uy8VfFqi-I65WB/s1600/IMG_20181211_124632_516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1499" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_bBzQ7fW1WFfqXbzLv1KGJPU-puLf6llfJOeunNFNYWU3zrQVD0I9MXWrIewUnudqwV-Fa4pum51qoPWNRWndpcNnsAYx9B9Xhf8-Dcx2zdVT_nEmPBgu7l41oC2L7uy8VfFqi-I65WB/s640/IMG_20181211_124632_516.jpg" width="599" /></a></div>
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Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-33183600309424037692018-11-15T16:12:00.000+01:002018-11-16T10:26:41.670+01:00Marmelos assados no forno com armanhaque e especiarias<b></b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYGwe4uzaF0dTZxXLmQBxPxZcFAKDpthTgfjgPV9qnZtEtHVkyUDzzANlYvQ98vtWxVHAOExAT_byGYc9uOsZrl_2x2sW2Z3vIzNbM5EkFYdTaX4tvB0tqnKwkch_k5ZHNAiuSmzwdEK_/s1600/20181104_175246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYGwe4uzaF0dTZxXLmQBxPxZcFAKDpthTgfjgPV9qnZtEtHVkyUDzzANlYvQ98vtWxVHAOExAT_byGYc9uOsZrl_2x2sW2Z3vIzNbM5EkFYdTaX4tvB0tqnKwkch_k5ZHNAiuSmzwdEK_/s640/20181104_175246.jpg" width="640" /></a> </b></div>
<b> </b><i> </i><br />
<div style="text-align: center;">
<i>E porque com marmelos podemos fazer mais do que marmelada, cá está uma receita deliciosa de marmelos assados no forno. Veja também esta receita de <a href="http://quemrapaotacho.blogspot.com/2016/11/marmelos-com-especiarias-e-laranja.html" target="_blank">marmelos cozidos com laranja e especiarias.</a></i></div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><b>Ingredientes:</b></span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">6 marmelos</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">2 laranjas, sumo</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">200 ml armanhaque</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">2 paus de canela</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">1 estrela de anis</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">2 cravinhos</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">6 c. de sopa açúcar amarelo</span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></span></span>
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></span></span>
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><b>Antes de rapar o tacho...</b></span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></span></span>
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;">1) <span lang="PT" style="font-family: "times new roman" , "serif";">Lave,
corte os marmelos em quartos e descaroce-os. À medida que os descasca, coloque-os
logo numa taça com água e sumo de um limão para evitar que oxidem.</span></span></span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></span></span>
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<div class="MsoNormal">
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><span lang="PT" style="font-family: "times new roman" , "serif";">
2) Coloque os marmelos numa travessa de forno. Junte o sumo da laranjas, o
armanhaque, os paus de canela, os cravinhos, a estrela de anis e o açúcar.<br />
<br />
3) Leve ao forno preaquecido a 170 ºC durante 1h30 ou até os marmelos estarem
macios. Vá regando os marmelos com o molho. Para que não queimem demasiado,
pode tapá-los com papel de alumínio.</span></span></span></span></span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><br /></span></span></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Courier New", Courier, monospace;"><span lang="PT" style="font-family: "times new roman" , "serif";"><u><b>Dica</b></u>: Pode usar alguns destes marmelos assados para fazer um bolo, como eu fiz! </span></span></span></span></span><br />
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<br />Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-83170540005169143482018-11-11T10:00:00.000+01:002018-12-13T11:55:23.984+01:00Cheesecake de forno com frutos vermelhos<!--[if gte mso 9]><xml>
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<br />
<div style="text-align: center;">
<i>Cinco anos!!! Quando há cinco anos, no dia de São Martinho, depois de ter frequentado um curso de cozinha e outro de culinária, decidi começar o blogue (para ter um registo das minhas receitas e sem perceber nada disto dos blogues), não fazia ideia de quanto tempo isto iria durar. Entretanto, mudei bastante os meus hábitos alimentares diários, as receitas passaram a ser mais saudáveis (ainda que igualmente deliciosas), perdi 10kg, comecei a interessar-me mais por alimentos que me trazem um aporte nutricional e passei a selecionar melhor o que como. No entanto, para que a nossa dieta seja equilibrada, há que fazer exceções e, uma vez por outra, comer algo menos saudável mas saboroso. E é isso que o meu blogue reflete: os meus hábitos alimentares. Enquanto gostar de cozinhar e comer bem, cá estarei a partilhar as minhas receitas convosco. Obrigada por estarem desse lado!</i><br />
<i><br /></i>
<i>E porque o blogue faz hoje 5 anos, aqui está uma daquelas sobremesas de que todos gostam...</i></div>
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a name='more'></a><br />
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Ingredientes:</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<u><i><b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">base</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></i></u></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">250 g bolachas digestivas</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">100 g manteiga</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 punhado de pepitas de chocolate pequenas </span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">manteiga q.b.
para untar a forma</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><br />
</span><i><u><b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">bolo</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></u></i></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">500 g queijo
creme</span></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">250 g
queijo mascarpone</span></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">100 g açúcar
branco</span></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1 ovo L</span></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">150 ml natas
gordas</span></div>
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<br /></div>
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<u><i><b style="mso-bidi-font-weight: normal;"><span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">topping</span></b></i></u></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">450 g
mistura de morangos (cortados em pedaços), framboesas e mirtilos frescos</span></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">60 g de açúcar
branco</span></div>
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<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_Y3FcwCSMLJ36y1OICFg7DIXFoNnFh3eySI2oeLASPA1PZIZKGYaxssLzWuJ3bKCYTMNt-MUmgr2v7pD4rOks8kSkfw4wDwSpCsoXut3FJ3_z4PyXBxa_IaFEfbAUQNv8ztCp14O_pX3/s1600/IMG_20181108_223856_224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4_Y3FcwCSMLJ36y1OICFg7DIXFoNnFh3eySI2oeLASPA1PZIZKGYaxssLzWuJ3bKCYTMNt-MUmgr2v7pD4rOks8kSkfw4wDwSpCsoXut3FJ3_z4PyXBxa_IaFEfbAUQNv8ztCp14O_pX3/s640/IMG_20181108_223856_224.jpg" width="640" /></a></div>
<br />
<br /></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><b>Antes de rapar o tacho... </b></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1. Preaqueça
o forno a 160 °C.</span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">2. Unte com
manteiga uma forma de aro amovível de 24 cm.</span></div>
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<br /></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">3. Leve a
manteiga ao lume num tachinho pequeno para que derreta. Retire do lume. Triture
as bolachas. Adicione as bolachas e as pepitas de chocolate à manteiga e misture bem. Verta esta mistura
para a forma e faça a camada do fundo com a ajuda de uma colher. Reserve.</span></div>
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<br /></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">4. Coloque o
queijo e o açúcar numa taça grande e bata com a batedeira em velocidade média-baixa
até envolver tudo bem. Adicione o ovo e bata mais um pouco. Noutra taça, bata as natas levemente (não devem ficar muito firmes como para chantilly) e adicione-as
à mistura de queijo. Envolva tudo bem com uma espátula. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">5. Verta a
mistura de queijo para a forma, alisando o topo com uma espátula.</span><span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> Leve o
bolo ao forno já aquecido durante 1 hora. Desligue o forno e deixe lá o bolo
até arrefecer. Retire o
bolo do forno, desenforme-o e leve ao frigorífico.</span></div>
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<br /></div>
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<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">6. Leve um
tachinho ao lume com o açúcar e 2 colheres de sopa de água. Quando estiver
quente e o açúcar começar a derreter, junte a fruta e envolva tudo. Desligue. </span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span lang="PT" style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Sirva o
cheesecake com os frutos vermelhos por cima.</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="PT"><u><b>Dica</b></u>: Este bolo não deve ser demasiaso batido para não fazer demasiadas rachas.</span></div>
Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-38438335292007084002018-10-18T12:03:00.001+02:002018-10-23T10:30:41.397+02:00Rojões à minha moda<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGQN952jckiW5sWOu1JLUTiWEPjei-1NV1NlEFlZMvEaQwsUw6nLBrgTIQD0o7njfov6kxCQPkw1hVGTEkIEwkmb0RgUWodK27Y_m-Dz1kcvjBK0mLtKUS2u8i64hNMoLVPTK8RYpg7tH/s1600/20180815_145136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1436" data-original-width="1600" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGQN952jckiW5sWOu1JLUTiWEPjei-1NV1NlEFlZMvEaQwsUw6nLBrgTIQD0o7njfov6kxCQPkw1hVGTEkIEwkmb0RgUWodK27Y_m-Dz1kcvjBK0mLtKUS2u8i64hNMoLVPTK8RYpg7tH/s640/20180815_145136.jpg" width="640" /></a></div>
<div style="text-align: center;">
<i>Um daqueles pratos que nos trazem conforto ao estômago e à alma. Bom apetite!</i></div>
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Veja também <a href="http://quemrapaotacho.blogspot.com/2014/01/rojoes-de-porco-minha-maneira.html" target="_blank">esta receita de rojões</a>. <br />
<a name='more'></a><br />
<br />
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<b style="mso-bidi-font-weight: normal;"><span lang="PT" style="mso-ansi-language: PT;">Ingredientes:</span></b></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">1 kg de rojões</span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">azeite (ou banha de porco, se preferir) q.b.</span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">1 chouriço</span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">1 linguiça<br />
2 folhas de louro </span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">1 ramo de salsa<br />
4 dentes de alho</span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">1 colher de sopa de pimentão-doce fumado</span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0cm;">
<span lang="PT" style="mso-ansi-language: PT;">Sal e pimenta q.b.</span></div>
<br />
<b style="font-size: 15.84px;"><span lang="PT" style="mso-ansi-language: PT;">Antes de rapar o tacho...</span></b><span lang="PT" style="mso-ansi-language: PT;"></span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span lang="PT" style="mso-ansi-language: PT;">Tempere
a carne com o pimentão-doce, o sal e a pimenta. Leve um tacho grande ao
lume e coloque a carne, as folhas de louro, os alhos esmagados e o ramo de
salsa. Junte azeite quase até cobrir a carne. Deixe cozinhar lentamente em lume
brando, sempre sem colocar o testo. Mexa de vez em quando. </span></div>
<div style="text-align: justify;">
<span lang="PT" style="mso-ansi-language: PT;">Quando
estiver a meio do tempo da fritura, junte o chouriço e a linguiça cortados em rodelas
grossas e as azeitonas. Mexa para misturar tudo. Quando a carne estiver bem
dourada retire do lume.</span></div>
<br />
<div style="text-align: justify;">
<span lang="PT" style="mso-ansi-language: PT;">Dica: O tempo vai depender do tamanho dos rojões. Os que consegui arranjar eram demasiado pequenos e cozinharam em apenas 45 minutos.</span></div>
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Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com4tag:blogger.com,1999:blog-5916230556446620036.post-34569778842146889162018-09-21T16:38:00.002+02:002018-09-21T16:41:09.423+02:00Crumble de nectarinas e mirtilos com amêndoas [sem açúcar e sem glúten]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaIeOw56jbw2v0Ah_Gk03bbT3g9MIfDp9Y4bBgwbOs5bsYX092xI5h4T2wskytd5esUdDj1G78DAlsHVlyG41lAwWDeWLJPzy-g2PYtElpR3X7_FMxmIaNZzQ6ZayGu9FQxJNc1nAyDng/s1600/IMG_20180921_161215_045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaIeOw56jbw2v0Ah_Gk03bbT3g9MIfDp9Y4bBgwbOs5bsYX092xI5h4T2wskytd5esUdDj1G78DAlsHVlyG41lAwWDeWLJPzy-g2PYtElpR3X7_FMxmIaNZzQ6ZayGu9FQxJNc1nAyDng/s640/IMG_20180921_161215_045.jpg" width="640" /></a></div>
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Acontece-me várias vezes começar uma receita e acabar com outra. Comecei esta receita pensando que ia fazer estes <a href="http://quemrapaotacho.blogspot.com/2014/07/pessegos-no-forno-com-alfazema-e-mel.html" target="_blank">pêssegos no forno com uma espécie de leite-creme e amêndoas</a> mas com nectarinas, que adoro. Já com as nectarinas no forno, lembrei-me que tinha mirtilos e amoras no congelador. Daí até passar para um crumble, provavelmente a minha sobremesa de inverno preferida, foi um instante. Cá está, uma deliciosa sobremesa de inverno com uma fruta de verão. Bom apetite!<br />
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Mais receitas de crumble:<br />
<a href="http://quemrapaotacho.blogspot.com/2013/11/crumble-de-maca.html" target="_blank">Crumble de maçã</a><br />
<a href="http://quemrapaotacho.blogspot.com/2014/10/crumble-de-manga-e-lima.html" target="_blank">Crumble de manga e lima</a><br />
<a href="http://quemrapaotacho.blogspot.com/2014/02/crumble-de-morango-e-baunilha-do-avillez.html" target="_blank">Crumble de morango e baunilha do Chef Avillez</a><br />
<a href="http://quemrapaotacho.blogspot.com/2016/03/crumble-de-pera-e-mirtilos-sem-gluten-e.html" target="_blank">Crumble de pêra e mirtilos, sem açúcar e sem glúten</a><br />
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<b>Ingredientes</b>:<br />
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<i>para a fruta:</i><br />
5 nectarinas<br />
50g de manteiga <br />
2 canecas de mirtilos e amoras<br />
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<i>para o crumble:</i><br />
150g de farinha de amêndoa<br />
70g de manteiga, à temperatura ambiente <br />
5 colheres de sopa de açúcar de coco<br />
1 mão-cheia de amêndoas laminadas<br />
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<b>Antes de rapar o tacho...</b><br />
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1) Descasque as nectarinas, corte-as ao meio e retire os caroços.
Coloque-as num tabuleiro de forno e coloque um pouquinho da manteiga em cima de cada metade. Leve ao forno a 180 ºC durante cerca de 10 minutos.<br />
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2) Entretanto, prepare o crumble: numa taça, junte a farinha de amêndoa, o açúcar de coco e a manteiga previamente derretida. Misture bem
até obter uma espécie de areia grossa molhada. Adicione as amêndoas lamindas. Reserve.<br />
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3) Retire as nectarinas do forno e adicione os mirtilos e as amoras. Cubra a fruta com o
crumble. Leve ao forno cerca de 15 minutos, até que fique douradinho.
Sirva ainda morno. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1G1Vxke4RgdjZ9qLErFFjdE7DNS-Pk6TYP_-oUzki8gFbY1rudiy8dwot1Gz68hB-tMw6newEAvW4LI9cHHxvbGMTrejTTbxnFNe6aRVo_D28khUoHRU88n-oRfWw5xWB4HNI1BzNEin_/s1600/20180921_162141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1310" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1G1Vxke4RgdjZ9qLErFFjdE7DNS-Pk6TYP_-oUzki8gFbY1rudiy8dwot1Gz68hB-tMw6newEAvW4LI9cHHxvbGMTrejTTbxnFNe6aRVo_D28khUoHRU88n-oRfWw5xWB4HNI1BzNEin_/s640/20180921_162141.jpg" width="522" /></a></div>
Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0tag:blogger.com,1999:blog-5916230556446620036.post-60374296433649100812018-09-06T16:12:00.000+02:002018-09-06T16:12:31.650+02:00Guisado de tofu, tomate e cogumelos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOIgIfM2u62RCDNJjdPomVHWxbSjuvqUasloMDxLuhzeFXMxZm165vxie3WDT9zKMlxNgQQ6QqinALoBS4fvN35pIT57uSkibLW5OUORSSRcrz-TXtIgpgGeF_94dvw22puwf_ecfonpr/s1600/IMG_20180905_093310_244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1472" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUOIgIfM2u62RCDNJjdPomVHWxbSjuvqUasloMDxLuhzeFXMxZm165vxie3WDT9zKMlxNgQQ6QqinALoBS4fvN35pIT57uSkibLW5OUORSSRcrz-TXtIgpgGeF_94dvw22puwf_ecfonpr/s640/IMG_20180905_093310_244.jpg" width="588" /></a></div>
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<i>Por vezes, algumas pessoas dizem-me que já experimentaram tofu mas não gostaram. De facto, não é a coisa mais saborosa deste mundo, principalmente o tofu ao natural. Já expliquei <a href="http://quemrapaotacho.blogspot.com/2016/04/como-cozinhar-tofu.html" target="_blank">aqui como preparar o tofu ao natural</a>. Recomendo sempre que comecem por experimentar um tofu misturado com algo que gostem (há tofu com tomate, manjericão, azeitonas, fumado, amêndoas, caril, etc.), que vem já pronto a cozinhar, e só depois experimentem o tofu ao natural. Agora, não sugiro que comam o tofu assim simples, façam sempre um refogado e dêem-lhe sabor misturando outras coisas. O tofu consegue absorver todos os sabores que lhe adicionar. Veja também esta <a href="http://quemrapaotacho.blogspot.com/2016/05/tofu-em-molho-de-tomate-com-fusilli.html" target="_blank">receita com tofu</a>.</i></div>
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<b>Ingredientes</b>:<br />
200g de tofu com tomate (tofu rosso)<br />
300g de cogumelos<br />
4 tomates maduros<br />
2 dentes de alho<br />
1 cebola pequena <br />
salsa q.b.<br />
azeitonas q.b.<br />
azeite q.b.<br />
sal e pimenta q.b.<br />
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<b>Antes de rapar o tacho...</b><br />
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1) Leve uma frigideira grande a lume médio. Junte azeite e a cebola e o alho picados. Deixe refogar até a cebola ficar translúcida, mexendo de vez em quando.<br />
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2) Adicione os cogumelos cortados em lâminas e deixe refogar mais um pouco.<br />
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3) Adicione os tomates cortados em pedaços pequenos e a salsa picada. Tempere com sal e pimenta e envolva tudo. Tape e deixe cozinhar em lume médio-baixo durante 10 minutos.<br />
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4) Junte o tofu cortado em cubos, envolva tudo e volte a tapar. Deixe cozinhar mais 5 minutos e está pronto.Reginahttp://www.blogger.com/profile/15408141424545052688noreply@blogger.com0