tag:blogger.com,1999:blog-45241341799719903812024-03-13T00:11:52.172+00:00< Comidadeconforto >A memória da comida das mães que tentamos, contínuamente, recriar.Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-4524134179971990381.post-65964225400534951832020-04-26T11:14:00.000+01:002020-04-26T11:14:44.638+01:00Espargos Verdes com Presunto <span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span class=""> Umas batatas cozidas<span style="font-family: "trebuchet ms" , sans-serif;"> </span>que sobraram do almoço, foram o ponto de partida para esta não-receita. E que bom que isto ficou!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrTjga7mJh7r-kM5-5fv-mKWM3OJipFokjUQUCnrMGG86UKoabWA_Rpi3WWNwhuYgmKbP_pSY7nr2bySEl1Hv9MLvx43zWF0xSDVu1i981Ez-RiVAqvgM_D9N5F-Hc3T8bf0nPjCuMj_p/s1600/IMG_20200424_205430_660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1481" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrTjga7mJh7r-kM5-5fv-mKWM3OJipFokjUQUCnrMGG86UKoabWA_Rpi3WWNwhuYgmKbP_pSY7nr2bySEl1Hv9MLvx43zWF0xSDVu1i981Ez-RiVAqvgM_D9N5F-Hc3T8bf0nPjCuMj_p/s640/IMG_20200424_205430_660.jpg" width="592" /> </a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Ingredientes</span></span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Batatas cozidas (sobras) cortadas em pedaços</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">1 molho de espargos verdes</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">8 fatias de presunto fininhas</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Sal qb</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Pimenta preta qb</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Azeite qb</span></span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Preparação </span></span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Retirei a parte dura dos espargos e lavei bem. Sequei com papel de cozinha </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Fritei num bom fio de azeite umas fatias de presunto
fininhas até ficarem crocantes</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Retirei para um prato com papel
absorvente </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Na mesma gordura, salteei as batatas cozidas e os espargos verdes, temperados com sal e
pimenta preta moída na hora</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Cozinhei até as batatas estarem douradas e os espargos
tenrinhos </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="" style="font-size: small;">Retirei para um prato e juntei presunto </span></span>Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com7tag:blogger.com,1999:blog-4524134179971990381.post-91279781706105533122018-09-01T09:05:00.000+01:002018-09-01T14:49:21.205+01:00Quiche de Atum e Espargos Verdes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirft5N_pSAR8xm0LwNV2jO_l48TDYhtpca12RR2HrdxtuIgcQUIw9UvAi7Vrzkd5trNvS0ZWHnz2IIpll73WERPW4xxC3ZZSRGY5QnVgpiI_WLmTyQhd_GX3cy9Iw-WtUnysCtgf3Qh7m9/s1600/IMG_20180829_131730_850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirft5N_pSAR8xm0LwNV2jO_l48TDYhtpca12RR2HrdxtuIgcQUIw9UvAi7Vrzkd5trNvS0ZWHnz2IIpll73WERPW4xxC3ZZSRGY5QnVgpiI_WLmTyQhd_GX3cy9Iw-WtUnysCtgf3Qh7m9/s800/IMG_20180829_131730_850.jpg" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Uma Quiche de atum e espargos verdes ultra fácil, rápida e deliciosa!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 molho de espargos verdes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 latas de atum Tenorio, escorrido e lascado miudinho</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 massa quebrada do Lidl</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 ovos grandes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200 ml de natas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100 ml de leite </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">200 gr de queijo mozzarella ralado</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite, sal e pimenta qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Lavar os espargos e secar com papel de cozinha. Cortar em pedaços, desprezando a parte dura, e saltear num fio de azeite, temperados com sal e pimenta preta durante 3 ou 4 minutos. Reservar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Desfazer o atum, previamente escorrido, e misturar com os espargos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bater os ovos, temperados com sal e pimenta, juntar as natas e o leite e misturar bem. Juntar o queijo ralado e misturar. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Forrar uma tarteira com a massa quebrada, picar o fundo com um garfo, colocar a mistura de atum e espargos no fundo, verter a mistura dos ovos e levar ao forno (pré aquecido a 180º) por 45 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Servir fria. </span><br />
<!--/data/user/0/com.samsung.android.app.notes/files/share/clipdata_180901_085845_023.sdoc-->Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com8tag:blogger.com,1999:blog-4524134179971990381.post-25568449707345085292018-04-29T22:24:00.002+01:002018-05-02T18:01:54.508+01:00Maialino's Olive Oil Cake - Bolo de Laranja e Azeite<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Adoro bolos de laranja e ando sempre à procura de receitas novas e deliciosas com este ingrediente. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Desta vez, foi <a href="https://food52.com/recipes/26709-maialino-s-olive-oil-cake">esta receita do site Food52</a> que chamou a minha atenção. Quando li os ingredientes achei que o bolo devia ser delicioso, apesar de me parecer que levava muito açúcar e muito azeite. Mas, como não gosto de alterar as receitas na primeira vez que as faço, usei exactamente as quantidades indicadas (em gramas, quando aplicável).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">E ainda bem que o fiz, porque o bolo é de-li-ci-o-so!!! Como tem muitos ingredientes líquidos, a massa é muito <span style="font-family: "trebuchet ms" , sans-serif;">fluída</span> e o bolo fica com uma textura semelhante a uma queijada. Húmido, denso, delicioso! Se decidirem experimentá-lo, não se ponham com invenções, respeitem as quantidades e os ingredientes, e vão ver que vão adorar. Nos comentários do site vi várias pessoas que disseram que não lhes saiu muito bem, mas tinham alterado uma série de coisas... O meu saiu fabuloso!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A receita do site Food52 é, dizem, ligeiramente adaptada de um bolo servido como sobremesa e que também é vendido para fora,<span style="font-family: "trebuchet ms" , sans-serif;"> d</span>o restaurante <a href="http://www.maialinosweetstogo.com/shop/olive-oil-cake">Maialino</a> em N. Iorque.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAvZJave9CHnHwQlauGlyFJO8lNe_ZA_99g0nluPoMTaOFeffX1tWDEoHS7MP_zGzlJ_jM_Px7q7psLelcHMs82wGnFeEgWaS0C6dvux6bVdcKI9f0iD3y-AgbyDTYnzZpcFKomQ06Sju/s1600/20180428_075431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgAvZJave9CHnHwQlauGlyFJO8lNe_ZA_99g0nluPoMTaOFeffX1tWDEoHS7MP_zGzlJ_jM_Px7q7psLelcHMs82wGnFeEgWaS0C6dvux6bVdcKI9f0iD3y-AgbyDTYnzZpcFKomQ06Sju/s800/20180428_075431.jpg" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 chávenas (250g) de farinha sem fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 3/4 de chávena (350g) de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 c. chá de sal </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de bicarbonato de sódio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/3 de chávena (285g) de azeite extra virgem suave</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/4 de chávena (305g) de leite gordo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 ovos grandes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 c. sopa de raspa de laranja </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 de chávena (60g) de sumo de laranja acabado de espremer</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 de chávena (55g) de licor de laranja Grand Marnier</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Açúcar em pó para polvilhar (opcional) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR_y2SyUZM1m9JANfmyLu8wsomKtr_ltEZ_1WTktDdRJITSPF8lpsBmq8TwNmDa0HKvn84rvBOtNL8c62WbMEbXb0c4to07b1sObYUZYS6CQ2TVjJ03-c0YMVWLml53fR4haek3deh3tI/s1600/20180428_075235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR_y2SyUZM1m9JANfmyLu8wsomKtr_ltEZ_1WTktDdRJITSPF8lpsBmq8TwNmDa0HKvn84rvBOtNL8c62WbMEbXb0c4to07b1sObYUZYS6CQ2TVjJ03-c0YMVWLml53fR4haek3deh3tI/s800/20180428_075235.jpg" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Preparação</span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 175º</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Untar uma forma redonda (de 22 <span style="font-family: "trebuchet ms" , sans-serif;">cm e pelo menos 5 cm de altura)<span style="font-family: "trebuchet ms" , sans-serif;"> </span></span>e forrar o fundo com papel vegetal, também untado.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça, juntar a farinha, o açúcar, o sal, o fermento e o bicarbonato.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Misturar com uma vara de arames, até que a mistura pareça um só ingrediente.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Noutra taça, maior, juntar o azeite, o leite, os ovos, a raspa e o sumo de laranja, e o licor Grand Marnier.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Com a vara de arames misturar muito bem até os ovos estarem completamente integrados e a mistura estar homogénea.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Peneirar os secos para a mistura dos líquidos e misturar com a vara de arames até estar tudo bem integrado.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verter a massa, que será bastante fluida, para a forma e cozer durante 1 hora. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Se a parte de cima começar a ficar dourada muito cedo, cobrir com papel de alumínio.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Retirar do forno e deixar arrefecer dentro da forma, sobre uma grelha, durante 30 minutos. É importante respeitar este tempo para o bolo não partir. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Passados os 30 minutos, passe uma faca à volta do bolo para soltar, desenforme e deixe arrefecer sobre a grelha.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Se quiser, polvilhe com açúcar em pó.</span><br />
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<b></b>Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com8tag:blogger.com,1999:blog-4524134179971990381.post-72456037354887269802018-03-18T15:30:00.004+00:002018-03-31T22:17:06.536+01:00Iscas à Portuguesa<span style="font-family: "trebuchet ms" , sans-serif;">Eu sei que iscas de fígado não são <span style="font-family: "trebuchet ms" , sans-serif;">para todos os gostos</span>. Mas eu adoro iscas! Adoro, adoro, pronto...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sempre que encontro iscas num restaurante, não resisto a pedir. Mas, estranhamente, nunca as tínhamos feito cá em casa. Quer dizer, o P. nunca as tinha feito...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Neste sábado, quando foi ao talho decidiu comprar e fazer-me esse mimo 😄.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Ficaram ma-ra-vi-lho-sas!! </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b>Ingredientes</b></span> <span style="font-size: xx-small;"><b>(para dois)</b></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">600 g de fígado (de porco ou de vaca, cortado em bifes finos)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 dentes de alho, picadinhos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 folhas de louro, cortadas em pedacinhos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">150 ml de vinho branco</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">S</span>al qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 colheres de sopa de Margarina Vaqueiro liquida</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 piri-piri (opcional) </span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Num <span style="font-family: "trebuchet ms" , sans-serif;">pyrex</span>, temperar as iscas com sal, os alhos picadinhos, o piri-piri desfeito e as folhas de louro cortadas em pedaços. Cobrir com o vinho branco, tapar com película aderente e deixar no frigorífico por, pelo menos, 4 horas.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cobrir o fundo de uma frigideira com azeite, juntar a margarina e levar ao lume a aquecer.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Quando o azeite estiver quente, juntar as iscas, escorridas, e reservar a marinada.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fritar bem, de ambos os lados, e quando estiverem douradas retirar da frigideira.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deitar o liquido da marinada</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> na frigideira</span>, e deixar ferver até que esteja bem misturado com a gordura.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar novamente as iscas<span style="font-family: "trebuchet ms" , sans-serif;"> e fritar mais 1 <span style="font-family: "trebuchet ms" , sans-serif;">minuto de cada lado.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Servi</span>r</span></span> na frigideira, ou retirar tudo para <span style="font-family: "trebuchet ms" , sans-serif;">uma</span> travessa de servir.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acompanhar com batata cozida e salada de alface.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com6tag:blogger.com,1999:blog-4524134179971990381.post-14843450348981849792018-02-26T22:30:00.001+00:002018-03-31T22:16:49.913+01:00Bolo de Laranja com Sour Cream<span style="font-family: "trebuchet ms" , sans-serif;">Como vos contei na <a href="http://comidadeconforto.blogspot.pt/2018/02/panquecas-de-natas-azedas.html">publicação das panqueca</a>s, encontrei </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><i>Sour Cream</i> (Natas azedas), </span>no Aldi . Fiquei contentíssima, porque nunca tinha encontrado <i>sour cream</i> à venda nos super mercados, e comprei duas embalagens. Gastei uma com as panquecas e fui à procura de uma receita que me permitisse gastar a outra e dar vazão às laranjas que tinha na fruteira. Encontrei <a href="https://www.epicurious.com/recipes/food/views/orange-cake-109042">esta, no site Epicurious</a>, e só vos digo que fica um bolo delicioso!</span><br />
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<a name='more'></a><br /><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<span style="font-size: xx-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Chávena de 240ml</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">125g de manteiga sem sal, amolecida</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3/4 de chávena de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 c. chá de raspa de laranja (raspa das 2 laranjas da foto)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 ovos grandes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 chávena de <i>Sour Cream</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 chávena de sumo de laranja acabado de espremer (sumo de uma laranja)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 chávenas de farinha sem fermento </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c.chá de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de sal fino</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de bicarbonato de sódio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Açúcar em pó para polvilhar (opcional - não usei)</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 175º.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Untar uma forma de abrir de 22cm e cobrir o fundo com papel vegetal, que também será untado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Peneirar para uma taça, a farinha, o fermento, o sal e o bicarbonato de sódio. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bater a manteiga com o açúcar e a raspa de laranja durante 2 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar os ovos um a um, não juntando o segundo sem que o primeiro esteja incorporado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Adicionar o <i>Sour cream</i> e o sumo de laranja e misturar em velocidade baixa.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar a mistura dos secos e bater em velocidade baixa até ter uma massa sem grumos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verter a massa para a forma, alisar com uma espátula e cozer entre 30 a 40 minutos ou até que um palito inserido no centro do bolo saia limpo </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">( no meu forno foram 45 minutos).</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Deixar arrefecer na forma durante </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">10 minutos. Desenformar, retirar o papel vegetal e deixar arrefecer sobre a rede.</span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Se decidiu utilizar o açúcar em pó, polvilhe depois de fri<span style="font-family: "trebuchet ms" , sans-serif;">o.</span></span></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span> </span></span></span></span>Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com6tag:blogger.com,1999:blog-4524134179971990381.post-57453442802323125652018-02-19T22:18:00.000+00:002018-03-31T22:16:30.941+01:00Costeletas de Borrego<span style="font-family: "trebuchet ms" , sans-serif;">Costeletas de Borrego não costumavam fazer parte da minha alimentação habitual, até viver com o P. Mas <span style="font-family: "trebuchet ms" , sans-serif;">ele </span>adora-as<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> e eu<span style="font-family: "trebuchet ms" , sans-serif;">, </span></span>por i<span style="font-family: "trebuchet ms" , sans-serif;">nfl<span style="font-family: "trebuchet ms" , sans-serif;">uên</span>cia dele, </span></span>agora também! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">No sábado passado ele foi ao talho e encontrou-as, o que nem sempre acontece. </span><br />
<span style="font-family: "trebuchet ms";">Comprou à volta de um quilo e duzentos gramas, o que deu para duas refeições para dois.</span><br />
<span style="font-family: "trebuchet ms";">São simples e deliciosas, vou dizer-vos como ele as faz.</span><br />
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<a name='more'></a><span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";"><b><span style="font-size: large;">Ingredientes</span> (para dois)</b></span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">600g de costeletas de Borrego</span><br />
<span style="font-family: "trebuchet ms";">3 dentes de alho picados</span><br />
<span style="font-family: "trebuchet ms";">Um copo de vinho branco </span><br />
<span style="font-family: "trebuchet ms";">1 piri-piri (opcional)</span><br />
<span style="font-family: "trebuchet ms";">Sal qb</span><br />
<span style="font-family: "trebuchet ms";">Azeite qb</span><br />
<span style="font-family: "trebuchet ms";">Brócolos para cozer</span><br />
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<span style="font-family: "trebuchet ms"; font-size: large;"><b>Preparação</b></span><br />
<span style="font-family: "trebuchet ms";"><br /></span>
<span style="font-family: "trebuchet ms";">Temperar as costeletas com sal, alho e vinho branco.</span><br />
<span style="font-family: "trebuchet ms";">Colocar azeite numa frigideira, que apenas cubra o fundo, e deixar aquecer.</span><br />
<span style="font-family: "trebuchet ms";">Quando o azeite estiver quente juntar as costeletas, com o vinho do tempero, e deixar cozinhar até que estejam douradas de ambos os lados.</span><br />
<span style="font-family: "trebuchet ms";">Retirar e servir acompanhadas de brócolos cozidos, que devem cozinhar apenas três minutos, contados a partir do momento em que começarem a ferver.</span><br />
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<br />Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com3tag:blogger.com,1999:blog-4524134179971990381.post-44646452376666927082018-02-13T18:10:00.000+00:002018-03-31T22:15:46.804+01:00Panquecas de Natas Azedas<span style="font-family: "trebuchet ms" , sans-serif;">Hoje é "Shrove Tuesday" que é como quem diz, terça feira de cinzas. Este dia, em alguns países, é celebrado comendo panquecas. Eu gosto muito de panquecas, daquelas mesmo à séria, sem aveia nem nada dessas cenas saudáveis, e por isso faço-as muito poucas vezes. Tinha visto há muito tempo <a href="https://www.epicurious.com/recipes/food/views/sour-cream-pancakes-with-sour-cream-maple-syrup-358120">esta receita no Epicurious</a> e, nem de propósito, há dias comprei natas azedas no Aldi, onde também comprei Maple S<span style="font-family: "trebuchet ms" , sans-serif;">y</span>rup (Xarope de Ácer).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Estava feito, era desta que aquelas panquecas iam ver a luz do dia.</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Chávena de farinha sem fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de açúcar </span><br />
<span style="font-family: "trebuchet ms";"><span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de bicarbonato de sódio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de sal fino</span></span><span style="font-family: "trebuchet ms" , sans-serif;">1/2 chávena de natas azedas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 chávena de leite gordo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 ovo XL</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 colheres de sopa de manteiga sem sal, derretida</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Manteiga para untar a frigideira</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Peneirar a farinha, o açúcar, o bicarbonato e o sal para uma taça grande, e misturar com uma vara de arames.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Noutra taça<span style="font-family: "trebuchet ms" , sans-serif;">,</span> misturar<span style="font-family: "trebuchet ms" , sans-serif;">,</span> também com vara de arames, as natas, a manteiga o leite e o ovo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verter esta última mistura sobre os secos e bater até ter uma mistura sem grumos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Untar com manteiga uma frigideira pequena e aquecer em lume médio.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deitar na frigideira uma concha pequena de massa (equivalente a 1/4 de chávena) e cozinhar até fazer bolhas em cima, e a parte de baixo estar castanho <span style="font-family: "trebuchet ms" , sans-serif;">dourado</span>.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Virar com uma espátula e cozinhar do outro lado. aproximadamente 1 minuto.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Untar ligeiramente a frigideira entre<span style="font-family: "trebuchet ms" , sans-serif;"> cada</span> panqueca<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">V</span>erter, generosamente, Maple S<span style="font-family: "trebuchet ms" , sans-serif;">y</span>rup por cima das panquecas, e colocar natas azedas numa taça, para que cada um se sirva a seu gosto.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">São deliciosas!! </span><br />
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<br />Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com2tag:blogger.com,1999:blog-4524134179971990381.post-48340500597605647922018-02-01T14:59:00.001+00:002018-03-31T22:16:02.963+01:00Feijoada de Lulas<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">H</span>á tanto tempo que não participo no <a href="https://www.facebook.com/groups/diaumnacozinha/">Dia Um...Na Cozinha</a>, que já nem me lembro quando foi a última vez. Mas não é por não gostar ou não querer...é porque não calha mesmo. Desta vez, quando vi o tema, disse para mim: é desta. Até já fiz a receita e fotografei, desta vez não falha! Mas quase ia falhando :) São 14horas e só agora vou tratar da publicação. Shame on me...</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Feijoada é um prato bem tradicional português. Esta que trago, é de lulas e a <a href="http://media.rtp.pt/praca/rubricas/feijoada-lulas-culinaria/">receita vi-a no programa A Praça, feita pela Cristina Manso <span style="font-family: "trebuchet ms" , sans-serif;">Preto</span></a>. Segui a receita quase à risca, salvo uma ou duas pequenas alterações.</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 frasco de 540g de feijão branco cozido</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">600g de lulas, arranjadas e cada uma cortada em dois ou três pedaços</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cebola, picada</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 dentes de alho, picados</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cenouras médias ou uma grande, em rodelas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 chouriço de carne, em rodelas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 tomates grandes bem maduros, em cubinhos pequeninos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 pimento vermelho, em cubinhos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de chá de vinho branco</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 folha de louro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 piri-piri (opcional) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 molhinho de coentros picados</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal, pimenta e azeite qb</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cubra o fundo de um tacho com azeite e refogue a cebola até ficar translúcida.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Junte o alho, o louro, o pimento, o chouriço e o piri-piri e continue a refogar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescente as cenouras, o tomate e as lulas, tempere com sal e pimenta e deixe cozinhar mais um pouco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescente o vinho e <span style="font-family: "trebuchet ms" , sans-serif;">cozinh<span style="font-family: "trebuchet ms" , sans-serif;">e u<span style="font-family: "trebuchet ms" , sans-serif;">ns minuto<span style="font-family: "trebuchet ms" , sans-serif;">s com o tacho destapado, para evaporar o <span style="font-family: "trebuchet ms" , sans-serif;">álcool</span></span></span></span></span>. Tape o tacho e deixe cozinhar mais 20 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescente o feijão, escorrido, e um pouco de água bem quente e deixe ferver mais uns minutos<span style="font-family: "trebuchet ms" , sans-serif;">. <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Se necessário</span> rectifique os temperos</span></span>. Cozinhe até as lulas estarem tenrinhas e o molho apura<span style="font-family: "trebuchet ms" , sans-serif;">do</span>.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sirva polvilhada com os coentros picados, e arroz branco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Vai ver que é deliciosa!</span><br />
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com4tag:blogger.com,1999:blog-4524134179971990381.post-54695783326853552202017-12-10T14:37:00.002+00:002018-02-09T10:22:14.547+00:00Lulinhas à Guilho<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Estas lulinhas <i>al ajillo </i>que, por imposição do P. se chamaram "à guilho", são uma verdadeira delícia!! Não acreditam? Pois, eu também fiquei com um pé atrás quando ele chegou da praça e me disse que tinha comprado lulinhas e que o peixeiro lhe tinha sugerido fazê-las "à guilho"... Mas são mesmo maravilhosas, a sério, não deixem de experimentar! <span style="font-family: "trebuchet ms" , sans-serif;">Po<span style="font-family: "trebuchet ms" , sans-serif;">r aqui vamos</span></span> repetir muitas vezes.</span></div>
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<a name='more'></a><br /><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">600g de lulinhas frescas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 dentes de alho</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 piri-piri</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal q.b.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pimenta branca q.b<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Brócolos e batatas para acompanhar </span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Arranjar as lulas, lavar, escorrer, e secar bem com papel de cozinha. Cortar ao meio, ou em três pedaços, se forem maiorzinhas, temperar com sal e pimenta e reservar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cobrir bem o fundo de uma frigideira (usei uma frigideira de <span style="font-family: "trebuchet ms" , sans-serif;">ferro, <span style="font-family: "trebuchet ms" , sans-serif;">óptima para este tipo de preparação)</span></span> com azeite, juntar os alhos picad<span style="font-family: "trebuchet ms" , sans-serif;">os</span> e deixá-los ferver no azeite até começarem a dourar. Nessa altura, juntar as lulas e deixar fritar. No princípio elas vão largar algum líquido. <span style="font-family: "trebuchet ms" , sans-serif;">E</span>starão prontas quando esse líquido, misturado com o azeite, começar a transformar-se num molho mais apurado. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servir acompanhadas com batatas e brócolos, cozidos.</span></div>
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<br />Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com0tag:blogger.com,1999:blog-4524134179971990381.post-79403913065128040332017-11-19T08:43:00.002+00:002018-02-09T10:22:29.405+00:00Spice and Walnut Bundt Cake - Bolo de Especiarias e Nozes<span style="font-family: "trebuchet ms" , sans-serif;">Desde que vi <a href="https://brooklynhomemaker.com/2017/10/09/basic-bundt-series-spice-cake/">esta receita</a> publicada no blog <a href="https://brooklynhomemaker.com/">Brooklyn Homemaker</a> sabia que tinha de a fazer. <span style="font-family: "trebuchet ms" , sans-serif;">Ponderei não utilizar <span style="font-family: "trebuchet ms" , sans-serif;">o</span></span> cravinho, que é uma especiaria que não aprecio, mas decidi que seguiria a receita à letra. De facto, para o meu gosto, o cravinho não acrescenta valor e na próxima vez que fizer o bolo não o utilizarei. Apesar de não ser um sabor dominante, nota-se que está lá e, definitivamente, não me agrada. Mas apesar do cravinho, o bolo é muito bom! Por isso, com cravinho ou sem ele, não deixem de o fazer. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">O meu bolo ficou um pouco seco, porque um telefonema me distraiu e deixei cozer demasiado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fiz<span style="font-family: "trebuchet ms" , sans-serif;"> <span style="font-family: "trebuchet ms" , sans-serif;">meia</span></span> receita, mas vou indicar os ingredientes para a receita completa</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxTkmPvWimIPXGkoUawUJJokSzwLTrpFEpmPEcdS-MKkCYQk1yTJb2KefxQTx1GvxAaMkIXNJmaH4THk4-jrMCKU-d9JKeYV3Dc3FoJo5nG8BXkkjrkUluqDgUUdiEjI-yIU0zUfjUA2v/s1600/20171114_170127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxTkmPvWimIPXGkoUawUJJokSzwLTrpFEpmPEcdS-MKkCYQk1yTJb2KefxQTx1GvxAaMkIXNJmaH4THk4-jrMCKU-d9JKeYV3Dc3FoJo5nG8BXkkjrkUluqDgUUdiEjI-yIU0zUfjUA2v/s800/20171114_170127.jpg" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<span style="font-size: xx-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">(Chávena de 240ml)</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">3 chávenas de farinha sem fermento </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de açúcar granulado</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de açúcar amarelo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 ovos grandes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">113g de manteiga à temperatura ambiente </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 c. chá de baunilha</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">300 ml de de buttermilk *</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 chávena de óleo </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 c. chá de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de sal fino</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 c. chá de canela</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 c. chá de gengibre em pó</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de cravinho em pó</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de noz-moscada, ralada na hora</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de nozes, picadas grosseiramente</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjhFBVv4ZoBB_yvkbCcPynywWknTYj3f0P_QZd2gKOcf5xVQjX8TYHEFTZIRGBwSIuLjdm4NWvA5BWPY74Y_d9Ih7j8dvzE_IuB7-rBZbul7nuIg_IR0mlKaCcrrAj63y2NUdfCybfDBt/s1600/20171114_164044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjhFBVv4ZoBB_yvkbCcPynywWknTYj3f0P_QZd2gKOcf5xVQjX8TYHEFTZIRGBwSIuLjdm4NWvA5BWPY74Y_d9Ih7j8dvzE_IuB7-rBZbul7nuIg_IR0mlKaCcrrAj63y2NUdfCybfDBt/s800/20171114_164044.jpg" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">* Preparar o buttermilk juntando duas colheres de sopa de sumo de limão ou de vinagre a 280 ml de leite gordo. Reservar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 180º</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Untar e enfarinhar uma forma grande e meter no frigorífico enquanto faz o bolo. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Misturar as nozes com uma colher de sobremesa de farinha, para não afundarem na massa. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Peneirar todos os secos e reservar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Num jarro, misturar o óleo, o buttermilk e a baunilha.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bater a manteiga e os açucares em velocidade alta até obter uma mistura cremosa ( 3 ou 4 minutos).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar os ovos, um a um, não adicionando o seguinte sem que o anterior esteja bem misturado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar</span> alternadamente a farinha e os líquidos, começando e acabando com a farinha.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Após a ultima adição, bater apenas até que esteja </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">tudo </span>bem misturado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar as nozes e <span style="font-family: "trebuchet ms" , sans-serif;">e envolver na massa</span>.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verter a massa na forma e cozer durante 50 a 55 minutos ou até que um palito espetado no centro saia limpo. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5f2mi2TAzQfvTGrrMIdKtiMKtkQHhnpY5DXkGS0n5alKNTgtEYft8VvG6Lgxqx_0X7s90rIfjO5qLNpvx0u_Y5KOy5gHRAFOjZsJaVNkup12E9jC2yM43S4pLFuHTF8QYrsTL88ufGu6/s1600/20171114_173104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM5f2mi2TAzQfvTGrrMIdKtiMKtkQHhnpY5DXkGS0n5alKNTgtEYft8VvG6Lgxqx_0X7s90rIfjO5qLNpvx0u_Y5KOy5gHRAFOjZsJaVNkup12E9jC2yM43S4pLFuHTF8QYrsTL88ufGu6/s800/20171114_173104.jpg" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com9tag:blogger.com,1999:blog-4524134179971990381.post-24182148226250775122017-10-25T13:59:00.001+01:002018-02-09T10:21:14.512+00:00Feijoada de Cogumelos Portobello<span style="font-family: "trebuchet ms" , sans-serif;">Já vos confessei que se não fosse o facto de o P. ser um carnívoro do pior, eu comeria muitas mais vezes refeições vegetarianas. Então se incluírem grão ou feijão, estou nas minhas sete quintas! Como durante a semana almoço sozinha, aproveito para fazer os meus pratinhos vegetarianos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Um destes dias fiz uma feijoada de cogumelos ma-ra-vi-lho-sa, que vos deixo hoje aqui.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk23DtfmiVIPF6jj1fF_VtQKMFb_TskN2CbVcLkj3s2ZgdIYl_PBrRNG5S0Mzgp5qQ0Qm3DZPQPQ1gzyXPbR1GQtDY_E3uDEyoE7F1wsKe1WJZaJc9tfucKGQfwZJgPt6SQfJK8g5_VVJ9/s1600/20171006_122459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk23DtfmiVIPF6jj1fF_VtQKMFb_TskN2CbVcLkj3s2ZgdIYl_PBrRNG5S0Mzgp5qQ0Qm3DZPQPQ1gzyXPbR1GQtDY_E3uDEyoE7F1wsKe1WJZaJc9tfucKGQfwZJgPt6SQfJK8g5_VVJ9/s800/20171006_122459.jpg" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 frasco de feijão <span style="font-family: "trebuchet ms" , sans-serif;">branco</span> cozido <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">-</span> 540g (400g depois de escorri<span style="font-family: "trebuchet ms" , sans-serif;">do)</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cebola média, cortada em meias-luas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 dente de alho, picadinho</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tomate bem maduro, picado muito miudinho </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cogumelos Portobello grandes, limpos e cortados em cubos </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cenoura média, cortada em rodelas não muito finas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 curgete média, sem as sementes, cortada em meias-luas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 folha de louro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">60 ml de vinho branco</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 colheres de sopa de azeite</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 colher de café de pimentão doce </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pimenta preta, moída na hora </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 piri-piri (opcional)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEYgZHDi_TpcDNOJtvWpN25ngSVoKgRxEC__CDFZR6KTCnnaMKSvpZM2o73lWBva2I9JASbwlddLgotKmRWxAQzlfBBq3fGOS7fVkmYIgZuHES4Ng2P39pQPpKpNwlPU58NiAPJ6wFmxG/s1600/20171006_122350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEYgZHDi_TpcDNOJtvWpN25ngSVoKgRxEC__CDFZR6KTCnnaMKSvpZM2o73lWBva2I9JASbwlddLgotKmRWxAQzlfBBq3fGOS7fVkmYIgZuHES4Ng2P39pQPpKpNwlPU58NiAPJ6wFmxG/s800/20171006_122350.jpg" /></a></div>
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"></span></b></span>
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Refogar a cebola e o alho no azeite até a cebola ficar translúcida.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar os cogumelos, e cozinhar até que a água que largam seque.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar o vinho branco e deixar reduzir.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o tomate e refogar até que esteja desfeito.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar a curgete e a cenoura, temperar de sal e pimenta, juntar o piri-piri desfeito, o pimentão, e acrescentar 100 ml de água. Tapar e deixar cozinhar 10 a 15 minutos. <br />Finalmente, juntar o feijão e deixar cozinhar mais 10 minutos. Cinco minutos depois de </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">juntar o feijão, provar e rectificar temperos, se necessário.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUJBwymJEKK7fY7LT4iYNxA1zW72VHdATf3kRUZCMdo-RuR5-ubEI5eBssgds96YnTRi3NcIaJQ4T2GRgPDlC15luTUSs1h1RjNlrI_myhc6cssmuGjQXIunFwTK4IiFkXdV-bYUvbGPt/s1600/20171006_122507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUJBwymJEKK7fY7LT4iYNxA1zW72VHdATf3kRUZCMdo-RuR5-ubEI5eBssgds96YnTRi3NcIaJQ4T2GRgPDlC15luTUSs1h1RjNlrI_myhc6cssmuGjQXIunFwTK4IiFkXdV-bYUvbGPt/s800/20171006_122507.jpg" /></a></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com8tag:blogger.com,1999:blog-4524134179971990381.post-11690024637891078452017-10-21T10:06:00.000+01:002018-02-09T10:21:31.770+00:00Empadão de Atum<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Ontem chegámos às <span style="font-family: "trebuchet ms" , sans-serif;">19</span> horas sem nada programado para <span style="font-family: "trebuchet ms" , sans-serif;">o jantar</span>. Como não <span style="font-family: "trebuchet ms" , sans-serif;">tínhamos</span> descongelado nada, e havia atum e <span style="font-family: "trebuchet ms" , sans-serif;">um </span>pacote de puré Maggi na despensa, lembrei-me que era uma boa oportunidade <span style="font-family: "trebuchet ms" , sans-serif;">para</span> experimentar fazer um empadão de atum, que nunca <span style="font-family: "trebuchet ms" , sans-serif;">tínhamos</span> comido.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">O P. concordou, mas nenhum de nós tinha grandes expectativas em relação ao que dali sairia... Como estávamos enganados! O raio do empadão saiu uma verdadeira delícia<span style="font-family: "trebuchet ms" , sans-serif;">!</span> Quando comecei a fazer, disse-lhe que ia tirar fotografias, porque se ficasse bom publicava. Ainda bem que o fiz porque não ficou bom, ficou <u>muito bom</u>! Além disso, é muito rápido<span style="font-family: "trebuchet ms" , sans-serif;">, comecei a fazer às 19h e às 20h estávamos a sentar-nos <span style="font-family: "trebuchet ms" , sans-serif;">à mesa.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Se são como eu e nunca <span style="font-family: "trebuchet ms" , sans-serif;">comeram</span>, experimentem porque vale a pena. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">As quantidades indicadas abaixo são para duas pessoas que comam muito ou três que comam normalmente. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmoeLA6At6FlvF2OrZXWVkxn34-1UUYRWr1QSdyTAOJMXEjafdyHh7-SnWYhfbQr9vU3xVGBZ9R3BIPn-ZoI_7XTgLYHezJzamwGIwzUi1fDEdhhb2RbgkyIIWYKC-jOOK3UJFYXwi_Gs/s1600/20171020_210440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmoeLA6At6FlvF2OrZXWVkxn34-1UUYRWr1QSdyTAOJMXEjafdyHh7-SnWYhfbQr9vU3xVGBZ9R3BIPn-ZoI_7XTgLYHezJzamwGIwzUi1fDEdhhb2RbgkyIIWYKC-jOOK3UJFYXwi_Gs/s800/20171020_210440.jpg" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 <span style="font-family: "trebuchet ms" , sans-serif;">saqueta</span> de puré instantâneo Maggi</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Leite </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Manteiga</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pimenta Branca</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Noz-moscada ralada na hora</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">2 latas de atum </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Tenório </span>em azeite </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 cebola média</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 dente de alho</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tomate grande, bem maduro</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 colher de chá, rasa, de orégãos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite </span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 225º.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Escorrer o <span style="font-family: "trebuchet ms" , sans-serif;">atum e reservar.</span> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Picar finamente a cebola e o alho para uma frigideira com o fundo coberto de azeite.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Deixar refogar até a cebola ficar bem macia. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o tomate muito picadinho, temperar com uma pitada de sal e uma pitada de pimenta e deixar refogar 5 minutos.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhar com os óregãos e misturar.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o atum, desfazer em lascas, com a colher de pau, misturar bem e deixar refogar mais um minuto. Apagar o lume e reservar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preparar o puré, fervendo 1/2 litro de água com uma colher de café de sal e <span style="font-family: "trebuchet ms" , sans-serif;">30</span> gramas de manteiga.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando a água levantar fervura e a manteiga já estiver derretida, retirar do lume e juntar 250 ml de leite frio.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Verter o conteúdo d<span style="font-family: "trebuchet ms" , sans-serif;">a <span style="font-family: "trebuchet ms" , sans-serif;">saqueta</span></span> de puré de uma só vez, e deixar repousar 30 segundos. </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Mexer vigorosamente para mistura bem, temperar com pimenta branca moída na hora e noz-moscada ralada na hora. Provar e, se necessário, juntar mais um pouco de manteiga.</span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Forrar o fundo de um tabuleiro pequeno (24cm x 19 cm) com metade do puré, cobrir com o atum e tapar com a outra metade do puré. Fazer uns de<span style="font-family: "trebuchet ms" , sans-serif;">senhos com um garfo, e l</span>evar ao forno até alourar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servir com salada de alface.</span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com7tag:blogger.com,1999:blog-4524134179971990381.post-45659311477323592312017-10-03T11:49:00.000+01:002018-02-09T10:21:51.115+00:00Bolo de Dióspiros e Nozes<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Ontem</span>, <span style="font-family: "trebuchet ms" , sans-serif;">uma amiga</span> que tem uma casa para os lados de Tomar onde tem muitas árvores de frut<span style="font-family: "trebuchet ms" , sans-serif;">o,</span> trouxe-me um tabuleiro com uns 20 dióspiros biológicos e deliciosos! Eu adoro dióspiros, mas não <span style="font-family: "trebuchet ms" , sans-serif;">tenho</span> como dar conta de tantos, <span style="font-family: "trebuchet ms" , sans-serif;">visto que o P. tem a mania que não gosta</span>. Ela sugeriu que eu congelasse a polpa de alguns, em caixinhas, e eu <span style="font-family: "trebuchet ms" , sans-serif;">lembrei-me que em tempos <span style="font-family: "trebuchet ms" , sans-serif;">vi</span> o chef </span>Hernâni Ermida na TVI a fazer <span style="font-family: "trebuchet ms" , sans-serif;">um bolo de dióspiros</span> que me ficou debaixo de olho. <span style="font-family: "trebuchet ms" , sans-serif;">Assim,</span> congelei alguns, deixei os que <span style="font-family: "trebuchet ms" , sans-serif;">estão</span> menos maduros<span style="font-family: "trebuchet ms" , sans-serif;"> </span>a amadurecer para comer ao<span style="font-family: "trebuchet ms" , sans-serif;"> </span>natural, e fui ao <a href="http://www.chefermida.com/bolo-de-diospiros-com-nozes/">site do chef Hernâni Ermida ver a receita</a> para fazer o bolo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">E que bolo delicioso, só vos digo! Isto é uma desgraça, com tanto bolo bom com que a gente se cruza... Não há linha que resista😢. </span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<br />
<span style="font-family: "trebuchet ms" , sans-serif;">450g de polpa de dióspiros bem maduros (nada de pele)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. de chá de bicarbonato de sódio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g de manteiga amolecida</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">250g de açúcar amarelo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 ovo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">300g de farinha sem fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. de sobremesa de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. de chá de canela </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 pitada de noz-moscada, ralada na hora</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">100g de miolo de nozes picadas grosseiramente</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Raspa de 1 laranja</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Açúcar em pó para polvilhar</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 180º</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Untar e enfarinhar uma forma de 23cm.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Polvilhar</span> as nozes <span style="font-family: "trebuchet ms" , sans-serif;">com uma</span> colher de sobremesa de farinha, envolver e reservar. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Com a varinha mágica, triturar a polpa dos dióspiros, juntar o bicarbonato, mexer bem e deixar repousar por 10 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça, misturar a farinha, o fermento, a canela e a noz-moscada, e reservar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Bater o açúcar com a manteiga até obter uma mistura cremosa.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o ovo e continuar a bater.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar a polpa dos dióspiros ( que, depois de reagir com o bicarbonato, fica com uma consistência gelatinosa grossa) e bater até estar bem misturado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar a mistura da farinha, as nozes e a raspa de laranja e bater, em velocidade baixa, até que esteja tudo bem incorporado.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Verter na forma, e cozer por 45 minutos ou até que um palito inserido no centro do bolo saia seco.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deixar arre<span style="font-family: "trebuchet ms" , sans-serif;">fecer </span>durante 10 minutos dentro da forma, sobre uma rede, e depois desenformar sobre a rede e deixar arrefecer completamente.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Depois de frio, polvilhar com o açúcar em pó.</span><br />
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<br />Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com12tag:blogger.com,1999:blog-4524134179971990381.post-17550068923258853802017-09-23T19:28:00.000+01:002017-10-01T09:30:48.558+01:00William Tell's Never-Miss Apple Cake Recipe<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Acho que já vos disse<span style="font-family: "trebuchet ms" , sans-serif;"> </span>que o Outono é a minha estação preferida. Por isso, é sempre com grande entusiasmo que procuro uma receita nova para lhe dar as boas vindas. Desta vez, a escolhida foi <a href="https://www.tasteofhome.com/recipes/william-tell-s-never-miss-apple-cake">esta receita</a>, que me pareceu para além de boa! Apesar de o nome dizer que é uma receita que nunca falha, houve um momento, quando juntei o recheio de queijo creme e o vi espalhar-se até às bordas da forma, em que eu temi que o desenformar do bolo <span style="font-family: "trebuchet ms" , sans-serif;">corresse mal</span>. No entanto, o meu receio acabou por se mostrar infundado e, apesar de o recheio ser visível em alguns pontos, o bolo desenformou lindamente. E o sabor, senhores? Tal como eu imaginei, este é mais um bolo delicioso! Os americanos deixam muito a desejar em montes de coisas, mas em bolos são imbatíveis. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Deixo apenas um aviso: este bolo é um bocadinho trabalhoso, tinha-me dado jeito um ajudante...</span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-size: x-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Recheio</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">60g de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">240g de queijo creme amolecido (usei Philadelphia)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 ovo grande</span><br />
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<span style="font-size: x-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Bolo</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">380g de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">240 ml de óleo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 ovos grandes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">275g de farinha sem fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 c. chá de de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 c. chá de canela</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de sal de mesa</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 c. chá de bicarbonato de sódio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 chávenas de <span style="font-family: "trebuchet ms" , sans-serif;">maçãs</span> Granny Smith (ou outras, desde que sejam ácidas) descascadas e cortadas em cubos (2 maçãs)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de cenoura ralada (1 cenoura grande)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de nozes tostadas e picadas </span><span style="font-family: "trebuchet ms" , sans-serif;">grosseiramente</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Tostar as nozes, com cuidado para não queimar, picar grosseiramente, polvilhar com um pouco de farinha e reservar.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Descascar as maçãs e cortar em pedaços pequenos. Polvilhar com um pouco de farinha, envolver e reservar. </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 175 graus.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Untar e enfarinhar uma forma de chaminé, de 25/26 cm </span></div>
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<span style="font-size: x-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Recheio</span></b></span><br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Amolecer o queijo creme no micro-ondas, na função descongelar, por 1 minuto.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Bater o queijo com o açúcar até que <span style="font-family: "trebuchet ms" , sans-serif;">este deixe de se sentir</span>. <span style="font-family: "trebuchet ms" , sans-serif;">Nessa altura</span>, juntar o ovo e bater mais 1 minuto. Reservar.</span></div>
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<span style="font-size: x-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Bolo</span></b></span><br />
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<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Peneirar para uma taça, a farinha, o fermento, a canela, o bicarbonato e o sal. Reservar.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Numa taça grande, bater o açúcar com os ovos por três ou quatro minutos. </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Juntar o óleo e bater mais um minuto.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Acrescentar a mistura dos secos, e bater em velocidade baixa até que esteja tudo bem envolvido.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Juntar a cenoura e bater até incorporar.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Juntar a maçã e as nozes e misturar bem.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Verter metade da massa para a forma <span style="font-family: "trebuchet ms" , sans-serif;">e, sobre ela, </span> verter o recheio<span style="font-family: "trebuchet ms" , sans-serif;">.</span> Cobrir com a restante massa e cozer por 45 a 50 minutos, ou até que um palito <span style="font-family: "trebuchet ms" , sans-serif;">inserido</span> no centro do bolo saia seco.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;">Deixa<span style="font-family: "trebuchet ms" , sans-serif;">r arrefecer 10 minutos na forma, sobre uma rede. Desenformar<span style="font-family: "trebuchet ms" , sans-serif;"> sobre a rede e deixar arrefecer completamente. Cuidado ao transferir para o prato de servir, porque o bolo fica pesa<span style="font-family: "trebuchet ms" , sans-serif;">do e frágil.</span></span></span> </span></span></span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com4tag:blogger.com,1999:blog-4524134179971990381.post-55421801778334305622017-09-15T13:41:00.000+01:002017-10-01T09:30:24.253+01:00Louisa's Cake - Bolo de Ricotta e Limão<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Este bolo é delicioso! A minha intuição não me enganou quando, há já mais de um ano, o marquei como um dos bolos que <b>tinha</b> de fazer. Depois de o provar, não me perdoo por ter demorado tanto a fazê-lo. A receita é do <a href="https://food52.com/recipes/10436-louisa-s-cake">Food52</a> e apenas alterei a temperatura de cozedura. Medi os ingredientes em cups conforme indicado, mas pesei-os para poder dar a receita em gramas. Um conselho: não demorem tanto como eu a experimentar!</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">130g de manteiga à temperatura ambiente, em ponto pomada</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">235g de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">180g de farinha sem fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3 ovos grandes, à temperatura ambiente</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2<span style="font-family: "trebuchet ms" , sans-serif;">2</span>0g de <i>ricotta </i>à temperatura ambiente (1 chávena com capacidade de 240ml)<i></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 maçã descascada e ralada ( além da polpa sai bastante sumo, que é para usar)</span> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">R</span>aspa de um limão grande</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 pitada de sal</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Açúcar em pó para polvilhar (opcional)</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"></span>
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 200º. Depois de meter o bolo, baixar para 180º</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Untar e enfarinhar uma forma de 22cm.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Para uma taça<span style="font-family: "trebuchet ms" , sans-serif;">, peneirar a farinha, o fermento e o sal. <span style="font-family: "trebuchet ms" , sans-serif;">Reservar.</span></span></span> </span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Bater <b>muito bem</b> a manteiga com o açúcar.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar os ovos, um a um, não adicionado o seguinte sem que o anterior <span style="font-family: "trebuchet ms" , sans-serif;">esteja</span> bem integrado.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o <i>ricotta</i>, e continuar a bater.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Juntar a raspa de limão e a maçã, e bater até misturar.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Com a batedeira em velocidade baixa juntar a farinha, o fermento e o sal, peneirados.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Bater até que estejam bem integrados.</span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Verter a massa para a forma, alisar com uma espátula e levar a cozer por 40 a 45 minutos, até que um palito espetado no centro saia limpo.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Deixar dentro da forma<span style="font-family: "trebuchet ms" , sans-serif;">, sobre uma rede, durante 10 minutos. Desenformar e deixar arrefecer completamente sobre a rede.</span> </span><br />
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com3tag:blogger.com,1999:blog-4524134179971990381.post-27357848937589203552017-09-02T10:49:00.000+01:002017-09-12T15:45:15.667+01:00Bolo de Iogurte e Limão<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Já há mais de um mês que não saía um bolo do meu forno e eu já estava a ressacar 😋 <span style="font-family: "trebuchet ms" , sans-serif;">Como</span> queria aproveitar o bolinho que iria fazer, para publicar aqui no blog, fui à procura de sabores que nunca por aqui tivessem passado. E surgiu-me o limão. Bom, não é bem verdade que bolo de <span style="font-family: "trebuchet ms" , sans-serif;">l</span>imão nunca por aqui tenha passado, mas <span style="font-family: "trebuchet ms" , sans-serif;">o que passou era</span> light e isso, para o efeito, não conta. Fui à minha loooonga lista de receitas que quero fazer, e encontrei esta que uma colega me deu há uns tempos e que me pareceu interessante<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Por acaso tinha todos os ingredientes, e meti mãos à obra.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Fica um bolo muito bom, com aquele saborzinho a limão, e é perfeito para acompanhar um chá, ao lanche ou ao pequeno-almoço.</span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes </span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">4 ovos L</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 iogurte natural (usei magro que era o que tinha)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">350g de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">270g de farinha com fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 copo do iogurte, de óleo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 limão (raspa e sumo)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 c. chá de sal de mesa</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 180º.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Untar e enfarinhar uma forma (ou, em alternativa, usar spray desmoldante)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bater os ovos com o açúcar até obter um preparado amarelo pálido. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o óleo e bater mais um minuto ou dois.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar o iogurte e bater até que esteja bem incorporado.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar o sumo e a raspa do limão e bater até incorporar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar a farinha, peneirada com o sal, e bater em velocidade baixa até estar bem misturada e a massa fazer bolhas.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verter a massa, que não fica muito grossa, para a forma e cozer até que um palito espetado no centro saia limpo (no meu forno foram 35 minutos).</span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com3tag:blogger.com,1999:blog-4524134179971990381.post-20925058076655708282017-08-30T16:39:00.001+01:002017-09-12T15:45:33.916+01:00Salada de Atum, Camarão, Ervilhas, Batatas e Ovos<span style="font-family: "trebuchet ms" , sans-serif;">Cá em casa, Verão é tempo de saladas. Esta que vos trago hoje, já foi feita há umas semanas mas ficou esquecida nos rascunhos. Como o bom tempo ainda vai continuar, deixo-vos esta ideia. É uma salada <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">que fica <span style="font-family: "trebuchet ms" , sans-serif;">tão </span> boa quente <span style="font-family: "trebuchet ms" , sans-serif;">como</span> fria.</span></span></span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes <span style="font-size: x-small;">(para<span style="font-family: "trebuchet ms" , sans-serif;"> 4)</span></span></span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1/2 kg de ervilhas congeladas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">700 g de camarão fresco, cozido</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3</span> latas de atum em azeite (uso sempre Atum Tenório) </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3 </span>ovos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 ou 3 batatas grandes, cortadas em cubos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3</span> cenouras cozidas, em pedaços não muito pequenos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 ou 4 tomates cortados em rodelas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Óregãos (opc<span style="font-family: "trebuchet ms" , sans-serif;">ional)</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite e vinagre, ou maionese, para temperar</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Cozer o camarão em água e sal, escorrer, tirar as cascas<span style="font-family: "trebuchet ms" , sans-serif;">, partir cada um ao ao meio </span>e reservar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">P<span style="font-family: "trebuchet ms" , sans-serif;">ôr</span></span> <span style="font-family: "trebuchet ms" , sans-serif;">a </span>batata e a cenoura a cozer. Quando começarem a ferver juntar as ervilhas <span style="font-family: "trebuchet ms" , sans-serif;">(</span>previamente passadas por água corrente num <span style="font-family: "trebuchet ms" , sans-serif;">coador</span>, para descongelarem).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Quando estiver tudo cozido, escorrer e reservar.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cozer os ovos durante 8 minutos.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Escorrer o a<span style="font-family: "trebuchet ms" , sans-serif;">zeite do atum<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Depois é só montar, <span style="font-family: "trebuchet ms" , sans-serif;">começando por colocar a batata, cenoura e ervilhas. <span style="font-family: "trebuchet ms" , sans-serif;">Por cima, colocar o atum em lascas, e os camarões. Sobre estes, o tomate cortado em rodelas e temperado c<span style="font-family: "trebuchet ms" , sans-serif;">om umas pedrinhas de sal e óregãos. Finalmente, os <span style="font-family: "trebuchet ms" , sans-serif;">ovos<span style="font-family: "trebuchet ms" , sans-serif;">, também cortados em rodelas.</span></span></span></span></span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Leve para a mesa azeite<span style="font-family: "trebuchet ms" , sans-serif;">, vinagre e maion<span style="font-family: "trebuchet ms" , sans-serif;">e</span>se, para que cada um tempere a seu gosto.</span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span> </span></span></span></span></span></span></span></span>Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com8tag:blogger.com,1999:blog-4524134179971990381.post-45719189636147611732017-08-09T12:55:00.002+01:002017-09-12T15:45:53.872+01:00Salada de Queijo Mozzarella com Endívias<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Há dias<span style="font-family: "trebuchet ms" , sans-serif;"> chegámos da praia sem nada <span style="font-family: "trebuchet ms" , sans-serif;">programado</span> para o almoço. Decidimos, então, </span> fazer uma salada com o que houvesse no frigorífico. Como, por acaso, estávamos bem fornecidos de frescos, <span style="font-family: "trebuchet ms" , sans-serif;">saiu</span> uma salada variada, fresca e deliciosa, perfeita para dias quentes. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b>Ingredientes </b></span><b>para 2</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">2 Queijos Mozzarella</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 Endívia</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 pacote de alface frisada</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 Tomates</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeitonas a gosto</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Croutons a gosto ( Usei croutons com azeite e sal do Pingo Doce)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cajus naturais a gosto</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Orégãos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal marinho</span><br />
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<b><span style="font-family: "trebuchet ms" , sans-serif;">Para o tempero</span></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Sal de mesa qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 c. de sopa de Azeite</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. de sopa de vinagre </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá, rasa, de mostarda</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Num prato ou travessa grande, colocar as folhas de endívia, previamente lavadas e secas, a convergir para o centro e, sobre estas, espalhar a alface. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cortar o tomate em rodelas, sem sementes, e colocar sobre a alface. Temperar <b>apenas o</b> <b>tomate</b> com um pouco de sal marinho.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar as azeitonas, os croutons e os cajus. Com as mãos, rasgar os queijos mozzarella em pedaços e espalhar sobre todos os outros elementos. Polvilhar com óregãos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preparar o tempero, juntando todos os ingredientes e batendo com um garfo ou com a varinha mágica, até emulsionar ligeiramente. Verter o tempero sobre a salada, com a ajuda de uma colher.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Acompanhar com um vinho rosé bem fresquinho.</span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com1tag:blogger.com,1999:blog-4524134179971990381.post-34164849522310127022017-08-05T12:46:00.001+01:002017-08-07T08:57:23.736+01:00Bruschettas de Bacalhau e Pimentos<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Quando vi <a href="http://www.cincoquartosdelaranja.com/2017/07/bruschettas-de-pimentos-com-lascas-de-bacalhau.html">esta receita no Cinco Quartos de Laranja</a>, soube logo que tinha de a fazer muito em breve. Como tinha uns lombos enormes de bacalhau especial, demolhados e congelados, na terça feira passada foi o nosso almoço pós-praia.<span style="font-family: "trebuchet ms" , sans-serif;"> Antes de ir para a praia tirei o bacalhau para descongelar e quando cheguei foi só p<span style="font-family: "trebuchet ms" , sans-serif;">ôr mãos à obra<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Só vos digo, é bom demais! O filho do P. mal acabou a refeição, disse-me logo: "Tens de repetir isto rapidamente!" Para três pessoas, usei um lombo de bacalhau de cerca de 500g que rendeu 4 bruschettas, e como só tinha pimentos verdes, foram esses os que usei. O sabor<span style="font-family: "trebuchet ms" , sans-serif;"> não creio que faça diferenç<span style="font-family: "trebuchet ms" , sans-serif;">a,</span> </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">mas <span style="font-family: "trebuchet ms" , sans-serif;">com </span>o pimento amarelo e vermelho fica mais lindo.</span></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 lombo de bacalhau, demolhado, grande</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 pimentos verdes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 dentes de alho </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 colher de sopa de salsa picada</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Fatias de pão alentejano </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Pimentão doce qb</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pôr um tacho ao lume </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">com água suficiente para cobrir o bacalhau e </span></span>com um dente de alho e um fio de azeite.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando a água ferver, colocar o bacalhau e baixar o lume para o mínimo.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Deixar cozer por 10 minutos, sem que a água ferva.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Passado esse tempo, retirar o bacalhau e deixar arrefecer um pouco até conseguir manuseá-lo. Limpar de peles e espinhas e separar em lascas inteiras.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Regar o bacalhau com azeite, polvilhar com a salsa picada e envolver. Reservar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavar e secar os pimentos. Retirar o topo e as sementes e cortar em tiras.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Levar ao lume</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> uma frigideira </span> com o fundo bem coberto de azeite e os 3 dentes de alho picados. Logo que os alhos comecem a fritar, juntar os pimentos e temperar com um pouco de sal.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cozinhar os pimentos até ficarem macios.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Torrar as fatias de pão. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sobre cada fatia, espalhar um pouco do azeite da fritura dos pimentos. Dividir os pimentos pelas fatias de pão. Colocar as lascas do bacalhau sobre os pimentos e polvilhar com o pimentão doce.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Eu coloquei o azeite que sobrou da fritura dos pimentos numa molheira e, quem quis, espalhou mais um pouco de azeite sobre as bruschettas. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Depois... bem, depois é só deliciarem-se 😄</span></div>
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<br />Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com0tag:blogger.com,1999:blog-4524134179971990381.post-25851880411239258582017-08-01T16:55:00.002+01:002017-08-03T09:22:51.132+01:00Duo de Panna-Cotta e Mousse de Chocolate com Mirtilos<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Depois de muito tempo sem participar no desafio mensal do grupo<a href="https://www.facebook.com/groups/diaumnacozinha/"> Dia Um...Na Cozinha</a>, é com muita satisfação que volto finalmente a fazê-lo, e com um tema que muito me agrada, mas que me deixou um bocado às aranhas... Não sabia muito bem o que fazer e, ao mesmo tempo, queria que a sobremesa de camadas fosse uma combinação dos sabores apreciados cá em casa. Assim, foi natural que a <span style="font-family: "trebuchet ms" , sans-serif;">escolha</span> <span style="font-family: "trebuchet ms" , sans-serif;">fosse</span> panna-cotta e mousse de chocolate, separadas por uma camada de mirtilos para cortar <span style="font-family: "trebuchet ms" , sans-serif;">tanta doçura</span>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">É uma sobremesa que tem de ser comida bem fria<span style="font-family: "trebuchet ms" , sans-serif;">,</span> pelo menos 12 horas depois de ser montada. Os ingredientes indicados rendem três copos grandes.</span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Para a panna-cotta </span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">100 ml de natas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">50 ml de leite magro </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">50 gr de açúcar </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 folhas de gelatina</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. chá de baunilha</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">5 gotas de limão </span><br />
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<span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Para a Mousse de Chocolate</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">100 gr de chocolate Pantagruel </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 ovos XL</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 colheres de sopa de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">70 gr de manteiga s/ sal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 pitada de sal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Raspas de chocolate para polvilhar </span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
<span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Panna-cotta</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Demolhar as folhas de gelatina em água fria durante cinco minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Escorrer, e levar ao micro-ondas para derreter (10 segundos)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar as natas, o leite e o açúcar num tacho, e levar ao lume até levantar fervura, mexendo de vez em quando.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Retirar do lume, juntar a gelatina derretida, a baunilha e as gotas de limão. Mexer bem para envolver tudo e deixar arrefecer um pouco.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando estiver morno, verter para os copos onde a sobremesa vai ser servida, e quando estiver completamente fria levar ao frigorífico. </span><br />
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<span style="font-size: small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Mousse de chocolate</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Separar as gemas das claras e bater as últimas, com uma pitada de sal, em castelo firme. Reservar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Derreter a manteiga e o chocolate, ambos cortados em pedaços pequenos, no micro-ondas em períodos de 30 segundos. Mexer bem até o chocolate ficar sedoso e brilhante, e reservar. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Bater as gemas com o açúcar até dobrarem de volume e a mistura ficar com um tom amarelo pálido. Juntar o chocolate e mexer até que a mistura fique um pouco mais grossa do que no inicio.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar 1/3 das claras em castelo e mexer vigorosamente. Juntar as claras restantes e envolver com uma espátula, suavemente para não perderem o ar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verter a mousse para uma taça de vidro, tapar com película aderente e levar ao frigorífico.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando a mousse e a panna-cotta estiverem bem frias, pode montar a sobremesa.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Sobre a panna-cotta, coloque uma camada generosa de mirtilos e, sobre estes, utilizando um saco de pasteleiro, coloque mousse de chocolate. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Polvilhe a mousse com raspas de chocolate. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Leve novamente ao frigorífico, e não sirva antes de 12 horas.</span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com4tag:blogger.com,1999:blog-4524134179971990381.post-87944918016346159462017-07-28T08:24:00.000+01:002017-08-03T09:22:26.818+01:00Buttermilk Blueberry Pound Cake Bundt - Bolo de Buttermilk e Mirtilos<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">No domingo passado fiz este bolo e a coisa correu muito mal. Eu não estava nos meus melhores dias, e esqueci-me de pré-aquecer o forno. Resultado: <span style="font-family: "trebuchet ms" , sans-serif;">fiquei</span> com uma massa maravilhosa, numa forma preparada com spray anti-aderente, que <span style="font-family: "trebuchet ms" , sans-serif;">não pôde entrar no forno senão 10 minutos depois. Suponho que, com esse tempo de espera, o spray se terá misturado com <span style="font-family: "trebuchet ms" , sans-serif;">a massa do fundo e deixado de funcionar como anti-aderente. Por sua vez, os mirtilos, apesar de misturados com farinha, como <span style="font-family: "trebuchet ms" , sans-serif;">a massa não começou logo a cozer, <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">afundaram<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></span></span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">O bolo acabou </span></span></span></span>por cozer bem. A<span style="font-family: "trebuchet ms" , sans-serif;">guardei os 30 minutos recomendados antes de desenformar e quando finalmente voltei a forma... nada! Dei umas panca<span style="font-family: "trebuchet ms" , sans-serif;">das <span style="font-family: "trebuchet ms" , sans-serif;">e... ploff<span style="font-family: "trebuchet ms" , sans-serif;">! o bolo cai na rede<span style="font-family: "trebuchet ms" , sans-serif;"> com os mirtilos todos à mostra e o fundo colado na form<span style="font-family: "trebuchet ms" , sans-serif;">a<span style="font-family: "trebuchet ms" , sans-serif;">. Ai... só me apeteceu chorar! <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">O bolo não estava em condições de ser <span style="font-family: "trebuchet ms" , sans-serif;">fotogra<span style="font-family: "trebuchet ms" , sans-serif;">fad<span style="font-family: "trebuchet ms" , sans-serif;">o para um post, mas estava em condições de ser comido, porque é um bolo fa-bu-lo-so<span style="font-family: "trebuchet ms" , sans-serif;">! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Depois deste desaire, ficou logo decidido que voltaria a fazê-lo esta semana. E assim foi, fi-lo hoje e saiu esta bele<span style="font-family: "trebuchet ms" , sans-serif;">zura que podem ver. Desta vez untei a <span style="font-family: "trebuchet ms" , sans-serif;">forma com manteiga e polvilhei com farinha. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Infeli<span style="font-family: "trebuchet ms" , sans-serif;">zmente, <span style="font-family: "trebuchet ms" , sans-serif;">do bolo de hoje</span>, não vou poder mostrar a fatia porque o P. vai levá-lo para o trabalho<span style="font-family: "trebuchet ms" , sans-serif;">, mas para que possam ver como é fofo vou colocar <span style="font-family: "trebuchet ms" , sans-serif;">foto da fatia do primeiro.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">A recei<span style="font-family: "trebuchet ms" , sans-serif;">ta <span style="font-family: "trebuchet ms" , sans-serif;">base do bolo é <a href="https://brooklynhomemaker.com/2017/07/21/basic-bundt-series-buttermilk-pound-cake/">esta do blog Brooklyn Homemaker</a>. Eu <span style="font-family: "trebuchet ms" , sans-serif;">apenas acrescentei os mirtilos. <span style="font-family: "trebuchet ms" , sans-serif;">É dos bolos melhores que já comi! <span style="font-family: "trebuchet ms" , sans-serif;">É suave, amanteigado, fofo<span style="font-family: "trebuchet ms" , sans-serif;">, uma delícia!!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">226g de manteiga sem sal, <span style="font-family: "trebuchet ms" , sans-serif;">à temperatura ambiente</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1/4 chávena de óleo</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">3/4 chávena de butte<span style="font-family: "trebuchet ms" , sans-serif;">milk<span style="font-family: "trebuchet ms" , sans-serif;">*, à temperatura amb<span style="font-family: "trebuchet ms" , sans-serif;">iente</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">5 ovos X<span style="font-family: "trebuchet ms" , sans-serif;">L, à temperatura ambiente</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2 1/2 chávenas de farinha sem fermento <span style="font-family: "trebuchet ms" , sans-serif;">e mais </span>um pouco para envolver os <span style="font-family: "trebuchet ms" , sans-serif;">mirtilos</span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 chávena de açúcar (usei açúcar fino para bolos da Sidul)</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 c. chá de sal fin<span style="font-family: "trebuchet ms" , sans-serif;">o (só pus 1)</span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2 c<span style="font-family: "trebuchet ms" , sans-serif;">.</span> chá de fermento Royal</span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de baunilha<span style="font-family: "trebuchet ms" , sans-serif;"> (<span style="font-family: "trebuchet ms" , sans-serif;">só pus 1 c. café)</span></span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">2 chávenas<span style="font-family: "trebuchet ms" , sans-serif;"> de mirtilos frescos</span> </span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJjwO1v677JXbSyZJk_rNT3E9ootEbkXa4IvLcz_J362CHfmQcXICokLrSciofGNWQwNnuLLshELG7eDTQQYUejvh1LSGOKK9XVKo3GI1ftzrzarg5TnpdpFUcJ24xOZL4Q3fsmDpisLZ/s1600/20170727_231852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJjwO1v677JXbSyZJk_rNT3E9ootEbkXa4IvLcz_J362CHfmQcXICokLrSciofGNWQwNnuLLshELG7eDTQQYUejvh1LSGOKK9XVKo3GI1ftzrzarg5TnpdpFUcJ24xOZL4Q3fsmDpisLZ/s800/20170727_231852.jpg" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Preparaç<span style="font-family: "trebuchet ms" , sans-serif;">ão</span></span></span></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">*Como o buttermilk é muito difícil de encontrar, eu fiz a receita caseira: Numa <span style="font-family: "trebuchet ms" , sans-serif;">chávena</span> <span style="font-family: "trebuchet ms" , sans-serif;">com capacidade de </span>240 ml, colocar uma colher de sopa de sumo de limão. Completar a chávena com leite <span style="font-family: "trebuchet ms" , sans-serif;">gordo. Mexer e passar para um recipiente<span style="font-family: "trebuchet ms" , sans-serif;"> maior, mexer de novo<span style="font-family: "trebuchet ms" , sans-serif;">, es<span style="font-family: "trebuchet ms" , sans-serif;">perar 10 minutos e está pronto a usar. <span style="font-family: "trebuchet ms" , sans-serif;">Medir 3/<span style="font-family: "trebuchet ms" , sans-serif;">4 de chávena e reservar.</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 160º </span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Untar muito bem </span>uma forma de <span style="font-family: "trebuchet ms" , sans-serif;">26 cm<span style="font-family: "trebuchet ms" , sans-serif;"> e</span> polvilhar<span style="font-family: "trebuchet ms" , sans-serif;"> com farinha<span style="font-family: "trebuchet ms" , sans-serif;">. Voltar a forma ao contrário para retirar o excesso de farinha</span></span></span>.</span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Envolver</span> os mirtilos, que devem estar bem secos, <span style="font-family: "trebuchet ms" , sans-serif;">com u<span style="font-family: "trebuchet ms" , sans-serif;">ma colher de sopa de farinha<span style="font-family: "trebuchet ms" , sans-serif;"> e reservar.</span></span></span></span> </span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Bater a manteiga <span style="font-family: "trebuchet ms" , sans-serif;">até ficar bem cremosa<span style="font-family: "trebuchet ms" , sans-serif;">, 1 ou 2 minutos</span>. Juntar o óleo e bater até que esteja bem incorporado.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar o açúcar e bater durante 3 minutos.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Juntar os ovos, um a um, e bater até que estejam bem incorporados. Não juntar o seguinte sem que o anteri<span style="font-family: "trebuchet ms" , sans-serif;">o<span style="font-family: "trebuchet ms" , sans-serif;">r esteja misturado.</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Noutra taça, penei<span style="font-family: "trebuchet ms" , sans-serif;">rar a farinha<span style="font-family: "trebuchet ms" , sans-serif;">, o fermento e o sal.</span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Misturar a baunilha <span style="font-family: "trebuchet ms" , sans-serif;">em 3/<span style="font-family: "trebuchet ms" , sans-serif;">4 de chávena de</span></span> buttermilk.</span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Juntar alternadamente a farinha e o butt<span style="font-family: "trebuchet ms" , sans-serif;">e<span style="font-family: "trebuchet ms" , sans-serif;">rmilk, começando e acabando com a farinha<span style="font-family: "trebuchet ms" , sans-serif;">, e batendo em velocidade <span style="font-family: "trebuchet ms" , sans-serif;">baixa/média<span style="font-family: "trebuchet ms" , sans-serif;">, tendo o cuidado de não bater demasiad<span style="font-family: "trebuchet ms" , sans-serif;">o.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Misturar <span style="font-family: "trebuchet ms" , sans-serif;">os mirtilos com<span style="font-family: "trebuchet ms" , sans-serif;"> uma espátula.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Verter a massa <span style="font-family: "trebuchet ms" , sans-serif;">na forma, dando umas pancadinhas sobre a bancada, para acamar<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Cozer durante 5<span style="font-family: "trebuchet ms" , sans-serif;">0</span> a 60 minutos, ou até que<span style="font-family: "trebuchet ms" , sans-serif;"> um palito espetado no centro, saia seco.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Deixar arrefecer</span> na forma, sobre uma rede, durante 30 minutos e só depois desenformar. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Deixar arrefecer completamente <span style="font-family: "trebuchet ms" , sans-serif;">sobre <span style="font-family: "trebuchet ms" , sans-serif;">a</span> rede.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com0tag:blogger.com,1999:blog-4524134179971990381.post-11113993006096994992017-07-24T14:43:00.002+01:002017-07-28T08:54:37.731+01:00Salada de Grão-de-Bico, Pimento, Aipo e Couscous<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Não há como negar: Verão é tempo de saladas! Eu, que adoro saladas, estou nas minhas sete quintas e elas são, quase sempre, o meu almoço.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Esta que vos trago hoje, foi inspirada numa que vi no <a href="https://ycontupantelocomas.blogspot.pt/2017/06/ensalada-de-garbanzos-y-cuscus.html">Blog Con tu pan te lo comas, da Nuria</a>. Leva couscous e cominhos, dois </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">ingredientes que eu (vá-se lá entender porquê) raramente uso</span>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Acho que foram mais os cominhos do que o couscous, que me levaram a fazê-la. À receita original, acrescentei aipo e coentros, que lhe ficam a matar! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Aconselho-vos vivamente a fazer, porque é deliciosa!</span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes </span></b></span><br />
<b><span style="font-family: "trebuchet ms" , sans-serif;">(para 1 que coma bem ou 2 que comam pouco)</span></b><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena, de café, de couscous</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">150g de grão-de-bico cozido e escorrido</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 tomate, sem sementes e partido em cubinhos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 talo de aipo cortado em pedaços pequenos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 cebola picada </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 de pimento verde partido em cubinhos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 pés de coentros</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal, azeite, vinagre, cominhos qb</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Para preparar os couscous, é necessária a mesma medida de água e de couscous.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Colocar os couscous numa taça larga. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Levar a água ao lume com uma pitada de sal e uma pitada de azeite, até ferver.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Verter a água sobre os couscous, tapar com película aderente e deixar repousar até que absorvam toda a água (1 ou 2 minutos). Destapar e mexer com um garfo para soltar os grãos. Deixar arrefecer.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cortar o tomate, o pimento, o aipo e a cebola e colocar no prato de servir. Temperar com sal. Acrescentar o grão-de-bico e temperar com azeite, vinagre e cominhos em pó. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar os couscous (eu só usei metade) e envolver tudo muito bem. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar as folhas dos coentros e pôr mais um fiozinho de azeite.</span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com2tag:blogger.com,1999:blog-4524134179971990381.post-34908158587334440122017-07-20T09:39:00.002+01:002017-07-28T08:54:17.572+01:00Bolachas de Chocolate<div style="text-align: justify;">
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<span style="font-family: "trebuchet ms" , sans-serif;">No fim-de-semana passado fiz umas <span style="font-family: "trebuchet ms" , sans-serif;">bolachas</span> de chocolate<span style="font-family: "trebuchet ms" , sans-serif;">, </span>que adorámos, mas não tirei fotografias para poder publicá-las. Hoje voltei a fazer e vou deixar-vos a receita, que tirei do Livro de Pantagruel. <br />São muito fáceis e muito boas. Apenas sinto alguma dificuldade <span style="font-family: "trebuchet ms" , sans-serif;">a transferi-las</span> para o tabuleiro, porque <span style="font-family: "trebuchet ms" , sans-serif;">a massa é muito mole</span>. Talvez um pouco mais de farinha não fosse má ideia, não sei. Eu segui a receita à risca e pus rigorosamente as quantidades indicadas.</span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">22<span style="font-family: "trebuchet ms" , sans-serif;">5</span>g de farinha sem fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">12<span style="font-family: "trebuchet ms" , sans-serif;">0</span>g de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">60g de chocolate Pantagruel com 70% de cacau </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">110g de manteiga sem sal amolecida</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 ovo </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 c. de chá de fermento Royal</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 c. de chá de baunilha </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 pitada de sal fino</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação </span></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 190º.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Peneirar a farinha e o fermento e reservar. </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Derreter o chocolate em banho-maria ou, e<span style="font-family: "trebuchet ms" , sans-serif;">m alternativa, no micro-ondas em períodos de 30 segundos. </span><br />Ao <span style="font-family: "trebuchet ms" , sans-serif;">chocolate, junta<span style="font-family: "trebuchet ms" , sans-serif;">r</span></span> o açúcar, a manteiga, a baunilha e o ovo e mistura<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">r</span> </span>muito bem. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar metade da farinha e incorporar completamente. Juntar a restante farinha e <span style="font-family: "trebuchet ms" , sans-serif;">amassar muito</span> bem.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Estender a massa sobre a pedra da </span>bancada da cozinha, enfarinhada<span style="font-family: "trebuchet ms" , sans-serif;">,deixando-a com cerca de 3 <span style="font-family: "trebuchet ms" , sans-serif;">milímetros</span> de espessura</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">. Não esquecer de enfarinhar o ro<span style="font-family: "trebuchet ms" , sans-serif;">lo da massa.</span></span></span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Cortar as bolachas com um corta bolachas, também enfarinhad<span style="font-family: "trebuchet ms" , sans-serif;">o</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">, e <span style="font-family: "trebuchet ms" , sans-serif;">colocar </span></span></span>num tabuleiro coberto com papel vegetal.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Levar ao forno e cozer entre 10 a12 minutos. Retirar do forno e deixar arrefecer <span style="font-family: "trebuchet ms" , sans-serif;">sobre uma</span> rede.</span><br />
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<br />Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com3tag:blogger.com,1999:blog-4524134179971990381.post-20273528428699039222017-07-16T12:35:00.000+01:002017-07-28T08:53:51.666+01:00Linguado Grelhado com Molho de Azeite e Coentros <div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Para que não digam que nesta casa é só bolos, hoje trago um belo dum <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">l</span></span>inguado grelhado!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Normalmente sou eu que vou à praça ao sábado, mas quando quero peixe fresquinho, lá convenço o P. a ir porque ele é que percebe de peixe, e é muito mais imaginativo do que eu. Neste sábado apareceu em casa com uma <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">p</span></span>escada maravilhosa, um grande <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">l</span></span>inguado e uns belos camarões. Para o almoço, fez o <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">l</span></span>inguado grelhado com molho de azeite e coentros.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><span style="font-size: large;">Ingredientes</span> para 2 pessoas</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 linguado de 700g</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Coentros ( meio molhinho)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Azeite (5 ou 6 colheres de sopa)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Sal qb</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Untar a grelha com azeite para que o peixe não agarre.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Passar o linguado (que já vem amanhado) por água, e temperar com sal. Pôr um fio de azeite por cima e levar a grelhar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando estiver dourado, voltar o peixe (com cuidado, para não desmanchar), pôr um fio de azeite pelo outro lado e levar novamente a grelhar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Entretanto, picar finamente meio molhinho de coentros e misturar muito bem com 5 ou 6 colheres de azeite (convém que o azeite seja de muito boa qualidade) que foi <span style="font-family: "trebuchet ms" , sans-serif;">previamente</span> batido com um garfo durante 1 ou 2 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quase no fim, quando o peixe estava quase grelhado o P. pôs na grelha 6 camarões, temperados com sal, só para dar cor. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Quando o peixe estiver dourado, retirar para uma travessa e temperar com o azeite e os coentros. À volta, colocar rodelas de limão.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Servir acompanhado de batata cozida, salada de alface e um belo vinho branco muito fresquinho.</span></div>
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Comida de confortohttp://www.blogger.com/profile/06518870526500758188noreply@blogger.com5tag:blogger.com,1999:blog-4524134179971990381.post-8163665628630719132017-07-04T13:56:00.000+01:002018-03-10T16:08:38.767+00:00Apple Spice Cake - Receita de Dorothy Mae Brown<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Há dias comprei dois quilos de Royal Gala, mas como c</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">á em casa não comemos muitas maçãs</span><span style="font-family: "trebuchet ms" , sans-serif;"> o</span>s dias foram passando e as coitadas permaneciam intocadas num cesto de fruta. Antes que começassem a estragar-se, decidi que iriam ser as protagonistas no bolo deste fim-de-semana. Tinha visto há muito tempo, no site da Martha Stewart, <a href="http://www.marthastewart.com/351254/apple-spice-cake">uma receita</a> que me ficou debaixo de olho. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A receita não é dela, é de uma convidada de um programa seu de 2006, Dorothy Mae Brown. Segundo parece, é uma das receitas mais vistas do site. E não admira, porque é um bolo fabuloso!! Na receita original, o bolo é servido com um molho de caramelo, que eu não fiz. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A massa do bolo fica muito densa e difícil de bater com uma batedeira normal. Eu acabei por misturar as maçãs e as nozes com uma espátula<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">No <a href="http://www.marthastewart.com/253397/apple-spice-cake-part-1"><span style="font-family: "trebuchet ms" , sans-serif;">vídeo</span> da receita</a>, a massa é batida com uma Ki<span style="font-family: "trebuchet ms" , sans-serif;">t</span>chenaid<span style="font-family: "trebuchet ms" , sans-serif;">. De</span><span style="font-family: "trebuchet ms" , sans-serif;">pois de juntar as maç<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">ã</span>s, <span style="font-family: "trebuchet ms" , sans-serif;">cont<span style="font-family: "trebuchet ms" , sans-serif;">inuam a bater em <span style="font-family: "trebuchet ms" , sans-serif;">velocidade</span> alta, <span style="font-family: "trebuchet ms" , sans-serif;">o que faz com que <span style="font-family: "trebuchet ms" , sans-serif;">parte das maçãs se <span style="font-family: "trebuchet ms" , sans-serif;">desfaçam</span> e transmitam <span style="font-family: "trebuchet ms" , sans-serif;">sucos </span> à massa, tornando-a menos densa</span></span>. <span style="font-family: "trebuchet ms" , sans-serif;">Com Kitchenaid ou com batedeira normal, </span></span></span></span></span></span><span style="font-family: "trebuchet ms" , sans-serif;"> não deixem <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">de <span style="font-family: "trebuchet ms" , sans-serif;">o fazer<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></span></span> Fica um bolo húmido, aromático, uma delícia!!</span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredientes</span></b></span><br />
<span style="font-size: x-small;"><b><span style="font-family: "trebuchet ms" , sans-serif;">(chávena de 240 ml)</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">1 1/3 de chávena de óleo</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 chávenas de açúcar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 chávenas de farinha com fermento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. sopa de canela</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de bicarbonato de sódio</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de sal fino (usei 1/2)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 ovos XL</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 ou 4 maçãs Granny Smith </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">descaroçadas e cortadas em cubos </span>(usei Royal Gala)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 chávena de nozes picadas</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. chá de extracto de baunilha</span><br />
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Preparação</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Pré-aquecer o forno a 180º. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Untar e enfarinhar uma forma de chaminé de 25 cm. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavar muito bem as maçãs , retirar o caroço e cortar em cubos de 1 cm </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">(eu como acho que as maçãs têm tanta cera, que mesmo lavando não sai, descasquei-as) e polvilhar com duas colheres de sopa de farinha, retiradas das três chávenas já medidas.</span> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Picar grosseiramente as nozes, polvilhar com uma colher de sobremesa de farinha, e envolver.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Peneirar a </span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">restante </span>farinha , o bicarbonato de sódio, a canela e o sal para uma taça.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Numa taça grande, bater os ovos com o açúcar, a baunilha e o óleo até ficar uma mistura amarelo pálido, mais ou menos 5 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Acrescentar a farinha e bater em velocidade baixa até misturar. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Juntar a maçã e as nozes e misturar bem com a batedeira, ou com uma espátula.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Deitar colheradas da massa na forma ( a massa fica densa, não escorre). Quando toda a massa estiver na forma, <span style="font-family: "trebuchet ms" , sans-serif;">d<span style="font-family: "trebuchet ms" , sans-serif;">ar</span></span> umas pancadas com a forma na bancada, para a massa "acamar". </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Cozer até que um palito inserido no centro, saia seco - 75 a 90 minutos, diz a receita original. No meu formo foram 60 minutos.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Deixar arrefecer na forma por 10 minutos, desenformar e deixar acabar de arrefecer sobre uma rede. </span></div>
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