tag:blogger.com,1999:blog-61128467355086321902024-02-22T22:46:01.733-08:00Delicatessendelicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.comBlogger535125tag:blogger.com,1999:blog-6112846735508632190.post-46716988499710140642019-10-10T03:28:00.002-07:002019-10-10T03:29:52.559-07:00Mini Apple Cakes.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">A urgência de um bolinho é coisa que me acontece muitas vezes. Mas nem sempre, durante a semana, o tempo dá para fazer um bolo a tempo do jantar. Até que vi esta receita tão simples de fazer.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit; font-size: x-small;">A receita original pode ser vista <a href="https://www.youtube.com/watch?v=Zy5UAD7THxE">aqui</a>.</span><br />
<span style="color: #444444; font-family: inherit; font-size: x-small;">Nota: omiti o extracto de amêndoa e a amêndoa laminada</span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">75 g de manteiga derretida + 100 g de açúcar + 100 g de farinha + 1 ovo + 1 colher de chá de fermento em pó + 2 maçãs partidas em fatias fininhas + 1 pisco de sal</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Coloca-se numa taça a manteiga derretida, o pisco de sal, o açúcar, a farinha e o fermento e bate-se com uma colher de pau.</span></div>
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<span style="color: #444444; font-family: inherit;">Parte-se as maçãs em fatias fininhas.</span></div>
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<span style="color: #444444; font-family: inherit;">Unta-se e polvilha-se umas formas pequeninas, pode ser de queques, e coloca-se uma colher de sopa de massa, por cima 3 fatias de maça e depois mais uma colher de massa.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Vai ao forno durante mais ou menos 20 a 25 minutos a 160 º.</span></div>
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<span style="color: #444444; font-family: inherit;">Depois de sair do forno deixa-se arrefecer um pouco para os retirar da forma.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-48020131236185994082019-07-04T04:38:00.002-07:002019-07-04T04:38:35.615-07:00A felicidade do Verão.<div dir="ltr" style="text-align: left;" trbidi="on">
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É a felicidade, tão de Verão, este doce. Irresistível, pelas cores, pelo sabor. Difícil mesmo de resistir.<br />
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Como fazer:<br />
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Para a base:<br />
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1 pacote de bolachas digestivas de aveia ou bolacha Maria + 100 g de manteiga + gotas de leite<br />
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Rala-se as bolachas, acrescenta-se a manteiga derretida e umas gotas de leite. Coloca-se esta mistura numa forma de fundo amovível e forra-se o fundo. Coloca-se no frio.<br />
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Para o creme:<br />
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1 embalagem de queijo Mascarpone + 2 pacotes de natas + 1 lata de leite condensado + 3 folhas de gelatina<br />
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Primeiro demolha-se as folhas de gelatina em água fria. Bate-se o queijo Mascarpone e as natas até estar tudo bem firme. Adiciona-se o leite condensado e a gelatina que entretanto se derreteu em banho maria.<br />
Coloca-se por cima da base de bolachas e vai novamente ao frio.<br />
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Para a cobertura:<br />
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Ameixas vermelhas + açúcar q.b. + 1 pisco de sal + 1 vagem de baunilha<br />
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Leva-se ao lume as ameixas descascadas e descaroçadas, partidas em pedaços, com o açúcar, a baunilha e o pisco de sal. Deixa-se ferver durante mais ou menos 10 minutos. Retira-se do lume e deixa-se arrefecer antes de levar ao frio.<br />
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No momento de servir, depois de desenformar o cheese cake, espalha-se esta mistura por cima.<br />
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com1tag:blogger.com,1999:blog-6112846735508632190.post-60207695384370399572019-05-30T06:17:00.001-07:002019-05-30T06:30:26.529-07:00Tentação.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">E quando um bolo é uma tentação só de olhar.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Para o bolo:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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</div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="color: #444444;"><span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;">1 iogurte natural + 4 ovos inteiros + 4 copos (iogurte) de açúcar + 5 copos (iogurte) de farinha + 1 copo (iogurte) de óleo + sal + raspa de um limão + 1 colher de chá de fermento em pó </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #444444;"><span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><br /></span></span></span></span></span></div>
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<span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;">Bate-se os ingredientes todos juntos durante 5 minutos. De seguida leva-se ao forno a 180 º numa forma untada e polvilhada, durante mais ou menos 30 minutos. Faz-se o teste do palito e quando estiver cozido retira-se do forno, deixa-se arrefecer ligeiramente e desenforma-se.</span></span></span></span></div>
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<span style="color: #444444;"><span style="color: #444444; font-family: inherit;">Entretanto prepara-se o caramelo assim:</span></span></div>
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<span style="color: #444444;"><span style="color: #444444; font-family: inherit;">200 g de açúcar + 1 pacote de natas + 1 pitada de sal</span></span></div>
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<span style="color: #444444;"><span style="color: #444444; font-family: inherit;">Leva-se o açúcar e o sal ao lume e lentamente deixa-se fazer um caramelo muito claro. Retira-se do lume e junta-se as natas aos poucos, mexendo sempre. Caso forme grumos leva-se de novo ao lume até que fiquem desfeitos, mexendo sempre.</span></span></div>
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<span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"></span><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Numa frigideira, sem gordura nenhuma, leva-se a torrar as amêndoas laminadas. Só até aquele ponto em que ficam douradinhas.</span></div>
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<span style="color: #444444;"><span style="color: #444444; font-family: inherit;">Quando o bolo estiver frio cobre-se com o caramelo e coloca-se por cima as amêndoas torradas.</span></span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-20194241253858201992019-05-16T02:37:00.002-07:002019-06-05T05:32:17.128-07:00Garibaldi.<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/0n4ULyogK9g/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/0n4ULyogK9g?feature=player_embedded" width="320"></iframe></div>
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<span style="color: #444444; font-family: inherit;">Garibaldi. A minha versão de biscoitos que adoro. Deliciosamente simples de fazer. Mais deliciosos ainda, nos momentos a dois, com uma chávena de chá ou café. Ou a acompanhar um Vinho do Porto. Ou então a sós, roubados sorrateiramente da caixa de biscoitos. </span><br />
<span style="color: #444444; font-family: inherit;">Com os biscoitos, os livros, as flores e a música, destes dias gloriosos de Primavera.</span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;">115 g de farinha + 85 g de manteiga + 50 g de açúcar + 1 pisco de sal + 150 g de uvas passas (sem grainhas) + 1 ovo batido</span></div>
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<span style="color: #444444; font-family: inherit;">Numa taça junta-se a farinha, o sal e a manteiga e mistura-se com as pontas dos dedos até formar como que uma areia molhada. Depois junta-se o açúcar e as uvas passas e mistura-se tudo. </span></div>
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<span style="color: #444444; font-family: inherit;">À parte bate-se um ovo e acrescenta-se praticamente todo à mistura, reservando um pouco. Mistura-se tudo muito bem.</span></div>
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<span style="color: #444444; font-family: inherit;">Coloca-se a massa numa folha de papel vegetal e enrola-se até obter um rolo com cerca de 4 cm de diâmetro. Coloca-se no frio pelo menos 1 hora.</span></div>
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<span style="color: #444444; font-family: inherit;">Depois de frio corta-se em fatias com cerca de 0,5 cm de espessura, coloca-se num tabuleiro forrado com papel vegetal, pincela-se com o restante ovo batido e salpica-se com açúcar.</span></div>
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<span style="color: #444444; font-family: inherit;">Vai ao forno pré-aquecido a 180 º até os biscoitos ficarem dourados, mais ou menos 10 minutos.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-46457340822778140442019-04-26T07:10:00.001-07:002019-04-26T07:17:00.620-07:00Pão-de-Ló.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Mais uma das iguarias da mesa da Páscoa. Pão-de-Ló, fofo e guloso. O que mais se gosta cá em casa e o que é feito mais vezes. Muito fácil de fazer só tem que obedecer a umas pequenas questões, o tempo de forno, basta um minuto a mais para arruinar o Pão-de-Ló, o envolver da farinha com cuidado, de preferência com a mão ou com um salazar, e, muito importante, fazer sempre o Pão-de-Ló no dia anterior a ser consumido, é sempre melhor no dia seguinte, precisa de tempo para que possa assentar.</span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">6 gemas + 2 ovos inteiros + 100 g de açúcar + 50 g de farinha (previamente peneirada) + 1 pisco de sal</span></div>
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<span style="color: #444444; font-family: inherit;">Bate-se as gemas com os ovos inteiros, o açúcar e o pisco de sal durante mais ou menos 10 minutos. Depois acrescenta-se a farinha peneirada.</span></div>
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<span style="color: #444444; font-family: inherit;">Vai ao forno, previamente aquecido a 200 º, numa forma forrada com papel vegetal, entre 7 a 10 minutos, dependendo do forno.</span></div>
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<span style="color: #444444; font-family: inherit;">Convém ir vigiado para que não coza demais.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-9872960870943074022019-04-23T07:43:00.002-07:002019-04-24T06:34:45.718-07:00Sei de um ninho.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">E porque esta época do ano combina com chocolate, o meu ninho de Páscoa. Com ovinhos de chocolate e muitos fios de ovos. Uma verdadeira tentação.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Para o bolo:</span></div>
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<span style="color: #444444; font-family: inherit;">1 iogurte natural + 4 ovos inteiros + 4 copos (iogurte) de açúcar + 5 copos (iogurte) de farinha + 1 copo (iogurte) de óleo + sal + raspa de um limão + 1 colher de chá de fermento em pó </span></div>
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<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">Bate-se os ingredientes todos juntos durante 5 minutos e de seguida leva-se ao forno a 180º numa forma redonda, untada e polvilhada, durante mais ou menos 30 minutos. Faz-se o teste do palito e quando estiver cozido retira-se do forno, dei</span>xa-se arrefecer ligeiramente e desenforma-se.</span></div>
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<span style="color: #444444; font-family: inherit;">Para o ganache de chocolate :</span></div>
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<span style="color: #444444; font-family: inherit;">200 g de chocolate + 1 pacote de natas + 1 colher de sobremesa de manteiga.</span></div>
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<span style="color: #444444; font-family: inherit;">Coloca-se em banho-maria os ingredientes todos e deixa-se derreter.</span></div>
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<span style="color: #444444; font-family: inherit;">Para decorar o bolo:</span></div>
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<span style="color: #444444; font-family: inherit;">Fios de ovos + ovinhos de chocolate</span></div>
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<span style="color: #444444; font-family: inherit;">Depois do bolo estar frio, escava-se um buraco para construir o ninho. Barra-se o bolo com o </span>ganache<span style="color: #444444; font-family: inherit;"> de chocolate. Recheia-se o buraco com os fios de ovos e decora-se com os </span>ovinhos<span style="color: #444444; font-family: inherit;"> de chocolate.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-size: x-small;">Nota: compro sempre os fios de ovos </span><a href="http://www.casajanuario.pt/confeitaria" style="font-size: small;">aqui</a><span style="color: #444444; font-size: x-small;"> e os os ovinhos de chocolate <a href="https://www.tripadvisor.pt/Attraction_Review-g189180-d12226668-Reviews-Casa_Natal-Porto_Porto_District_Northern_Portugal.html">aqui</a>.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-63965194987635214172019-04-20T14:27:00.002-07:002019-04-20T14:27:55.559-07:00Folar de carnes.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">O percurso dos doces até aos salgados era inevitável. Por isso, aqui fica, o meu folar de carnes com uma massa muito fofa e deliciosa. O primeiro de muitos.</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Para a massa:</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;">Fermento de padeiro (só utilizo comprado na padaria ou em alternativa <a href="https://www.elcorteingles.pt/supermercado/0105220607101571-fermipan-fermento-embalagem-44-g/">este</a>) + 150 ml de leite morno + 200 ml de azeite + 4 ovos + 500 g de farinha + 1 colher de sopa de açúcar + sal </span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;">Para o recheio:</span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;">Bacon + chouriça de carne + presunto + peito de frango (assado ou grelhado)</span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: white;"><span style="color: #444444; font-family: inherit;">Dissolve-se o fermento no leite morno adiciona-se 100 g de farinha e envolve-se com uma vara de arames. Tapa-se a taça e deixa-se levedar durante 15 minutos. </span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;">Depois de levedar, junta-se o azeite, os ovos, a restante farinha, o açúcar e o sal. Amassa-se bem com a batedeira usando o gancho de amassar e deixa-se levedar novamente durante 2 horas.</span></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;">Depois deste tempo acrescenta-se as carnes partidas em pedaços pequenos e envolve-se na massa. E</span><span style="background-color: white;">sta massa fica parecida à massa de um bolo pelo que é mais fácil envolver com uma colher de pau.</span></span></div>
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<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;">Coloca-se a massa numa forma untada e polvilhada e deixa-se estar mais 1 hora.</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;">Leva-se ao forno pré-aquecido a 180 º durante mais ou menos 35 minutos.</span></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Retira-se do forno e deixa-se arrefecer, ligeiramente, antes de desenformar.</span></span><br />
<span style="background-color: white; color: #444444; font-family: inherit; font-size: 13.2px;"><br /></span></div>
delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-69250460365957685982019-04-20T05:24:00.005-07:002019-04-20T05:26:48.352-07:00De folha.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Folar de folha por ser feito em camadas de massa com um recheio de açúcar amarelo, canela e manteiga. Delicioso e com um sabor muito particular dado pela aguardente utilizada na massa.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
<br />
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">Para a massa:</span></span></div>
<span style="color: #444444; font-family: inherit;">
</span>
<br />
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">1 laranja (raspa e sumo) + 50 ml de água morna + sal q.b. + 150 g de manteiga + 1 cálice de aguardente + 1 saqueta de fermento de padeiro + 500 g de farinha </span></span></div>
<span style="color: #444444; font-family: inherit;">
</span>
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<span style="color: #444444; font-family: inherit; text-align: justify;">Para o recheio:</span><span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">
</span>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">Manteiga derretida + açúcar amarelo + canela em pó </span></span></div>
<span style="color: #444444; font-family: inherit;">
</span>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Primeiro mistura-se o fermento na água morna. Adiciona-se a manteiga derretida, o sal, o sumo de laranja e a aguardente. Mistura-se bem e adiciona-se a farinha. Amassa-se bem até obter uma massa homogénea. Deixa-se levedar durante 2 horas.</span></div>
<span style="color: #444444; font-family: inherit;">
</span>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">Estende-se a massa, faz-se um rolo e divide-se em fatias.</span></span></div>
<span style="color: #444444; font-family: inherit;">
</span>
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<span style="color: #444444; font-family: inherit; text-align: justify;">Forra-se uma forma com papel vegetal, unta-se com manteiga e polvilha-se com farinha. </span><span style="color: #444444; font-family: inherit;"></span><br />
<span style="color: #444444; font-family: inherit;">
</span>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">Estende-se a massa em círculos com um diâmetro mais pequeno que a forma.</span></span></div>
<span style="color: #444444; font-family: inherit;">
</span>
<br />
<span style="background-color: white; color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit; text-align: justify;">Pincela-se cada circulo de massa com a manteiga derretida, polvilha-se com o açúcar amarelo e com a canela.</span><span style="background-color: white; font-style: inherit; font-weight: inherit;"></span><br />
<span style="background-color: white; font-style: inherit; font-weight: inherit;">
</span>
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<span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div>
<div style="text-align: justify;">
<span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit;">O açúcar entre as camada de massa deve ser suficiente para dar doce à massa.</span></span></div>
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<div style="text-align: justify;">
<span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit;">Deixa-se levedar cerca de 1 hora.</span></span></div>
<span style="background-color: white; font-style: inherit; font-weight: inherit;">
</span>
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<div style="text-align: justify;">
<span style="background-color: white; font-style: inherit; font-weight: inherit;"><span style="color: #444444; font-family: inherit; font-style: inherit; font-weight: inherit;">Leva-se ao forno pré-aquecido a 180º C cerca de 30 minutos, ou até que fique cozido, fazendo o teste do palito.</span></span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-31893691210755834192019-04-16T05:17:00.002-07:002019-04-16T07:01:59.596-07:00Maçã e Amêndoa em forma de flor.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Igualmente lindo. Igualmente delicioso. A massa é ligeiramente diferente, fica mais fofa e mais leve. </span><br />
<span style="color: #444444; font-family: inherit;">A receita foi <span style="font-family: inherit;">inspirada <a href="http://sweet-gula.blogspot.com/2019/04/folar-de-maca-canela-e-amendoa.html">aqui</a> com umas pequenas alterações. </span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #444444;"><span style="font-family: inherit;">Esta massa resulta bem em folares doces ou salgados. </span></span><br />
<span style="color: #444444;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white;"><span style="color: #444444; font-family: inherit;">Como fazer:</span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;"><br /></span><span style="background-color: white;"></span><span style="background-color: white;">1 saqueta de fermento granulado ( uso <a href="https://www.elcorteingles.pt/supermercado/0105220607101571-fermipan-fermento-embalagem-44-g/">este</a>) + 150 ml de leite morno + 150 ml de azeite + 4 ovos + 500 g de farinha + 1 colher de sopa de açúcar amarelo + sal + 1 colher de chá de canela</span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="font-family: inherit;"><span style="color: #444444;"><span style="background-color: white;">Para o recheio:</span></span></span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;"><span style="color: #444444;"><br /></span></span>
<span style="color: #444444;"><span style="font-family: inherit;">4 maçãs raladas + 3 colheres de sopa de azeite + 150 g de açúcar amarelo + 100 g de </span>amêndoa<span style="font-family: inherit;"> ralada</span></span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="color: #444444;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #444444;"><span style="font-family: inherit;"> </span></span><span style="background-color: white;"><br /></span><span style="font-family: inherit;"><span style="background-color: white;"></span></span><span style="background-color: white;">Dissolve-se o fermento no leite morno adiciona-se 100 g de farinha e envolve-se com uma vara de arames. Tapa-se a taça e deixa-se levedar durante 15 minutos. </span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;"><br /></span>Depois de levedar, junta-se o azeite, os ovos, a restante farinha, o açúcar, o sal e a canela. Amassa-se bem (pode ser com a batedeira usando o gancho de amassar) e deixa-se levedar novamente durante 2 horas.</span><br />
<span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><br /></span>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Depois de a massa levedar, estende-se com um rolo da massa formando um rectangulo. Espalha-se o azeite, o açúcar, a maçã ralada e a amêndoa e enrola-se como se fosse uma torta. </span></span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span><span style="background-color: white;"></span><span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Corta-se o rolo, com mais ou menos 4 dedos de largura e coloca-se numa forma, untada e enfarinhada, e deixa-se levedar novamente, tapada, até dobrar de volume.</span></span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span><span style="background-color: white;"></span><span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Leva-se ao forno pré-aquecido a 180º durante mais ou menos 40 minutos.</span></span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span><span style="background-color: white;"></span></span>
</span><br />
<div style="background-color: white; text-align: justify;">
<span style="color: #444444; font-family: inherit;">Retira-se do forno e deixa-se arrefecer, ligeiramente, antes de desenformar.</span><br />
<span style="font-family: inherit;"><span style="color: #444444;"><br /></span><span style="color: #444444;">Depois pincela-se com geleia de maçã.</span></span></div>
</div>
delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com3tag:blogger.com,1999:blog-6112846735508632190.post-51459364551746515192019-04-15T07:18:00.002-07:002019-04-16T07:02:20.830-07:00De rosas.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Nesta semana que antecede a Páscoa, algumas receitas de folares. Doces e salgados. Este é de todos o mais gostado cá em casa e por isso não pode falar à mesa por estes dias. Um folar em forma de rosas com um recheio guloso, tão bom. </span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">Como fazer:</span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">1 saqueta de fermento granulado ( uso <a href="https://www.elcorteingles.pt/supermercado/0105220607101571-fermipan-fermento-embalagem-44-g/">este</a>) + 100 ml de água morna + 430 g de farinha + 80 g de açúcar + 60 g de manteiga + 50 ml de leite + sal + 2 ovos + 1 colher de chá de canela + 1 colher de chá de erva doce + 50 g de mel + doce de chila </span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">Dissolve-se o fermento na água morna, adiciona-se 125 g de farinha e amassa-se bem. Tapa-se a taça com um pano húmido e deixa-se levedar até dobrar de volume. </span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Derrete-se a manteiga e junta-se com o mel e o leite. Adiciona-se à massa juntamente com o sal, os ovos, a restante farinha, o açúcar, a canela e a erva doce. Amassa-se muito bem, sovando a massa até estar tudo ligado.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Forma-se uma bola e deixa-se levedar novamente, tapada com o pano húmido, até dobrar de tamanho.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Depois de a massa levedar, estende-se com um rolo da massa formando um rectangulo. Espalha-se o doce de chila por toda a massa e enrola-se como se fosse uma torta. </span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Corta-se o rolo, com mais ou menos 4 dedos de largura e coloca-se numa forma, untada e enfarinhada, e deixa-se levedar novamente, tapada com o pano húmido, até dobrar de volume.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span>
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;">Leva-se ao forno pré-aquecido a 180º durante mais ou menos 40 minutos.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="color: #444444; font-family: inherit;"><br /></span></span>
<br />
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;">Retira-se do forno e deixa-se arrefecer, ligeiramente, antes de desenformar.</span></span><br />
<span style="color: #444444; font-family: inherit;"><span style="background-color: white;"><br /></span></span>
<span style="color: #444444;"><span style="background-color: white;">Depois pincela-se com mel.</span></span></div>
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<br /></div>
delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-76714044905384392382019-03-01T02:44:00.001-08:002019-06-05T05:33:08.832-07:00Dos dias.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><span style="color: #444444; font-family: inherit;">Imagens de dias lindos e luminosos, de uma primavera antecipada, </span>no mês mais pequeno de todos.<span style="color: #444444; font-family: inherit;"> Com as imagens dos meus dias, as noites e a comida que conforta. Simples e tão de apetecer. E o maravilhoso que pode ser </span><span style="color: #444444;">tudo </span><span style="color: #444444; font-family: inherit;">isto.</span></span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Lombos de salmão + massa Bavette (uso <a href="https://www.barilla.com/pt-br/produtos/massas/cl%C3%A1ssicos/bavette">esta</a>) + 1 pacote de natas + 1 pernada de salsa + raspa de 1 limão + pimenta preta + sal q.b. + 1 fio de azeite</span></div>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Primeiro tempera-se o peixe só com sal.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Junta-se as natas com a salsa e metade da raspa do limão. Tritura-se com a varinha mágica. Tempera-se com sal, pimenta preta e o resto da raspa de limão e reserva-se.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Leva-se uma sertã ao lume e quando estiver bem quente grelha-se o peixe. Entretanto c<span style="text-align: justify;">oze-se a massa, em água com um pouco de sal e um fio de azeite. Assim que estiver cozida, transfere-se para um escorredor. A seguir, leva-se de novo ao lume com o molho de natas e deixa-se estar 30 segundos. Retira-se e serve-se de imediato, que esta comida não gosta de esperar. </span></span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Com os dias, mágicos, a música e a voz. E sim, como é maravilhoso andar por cá.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-4133635359004326982019-02-22T09:12:00.002-08:002019-02-22T09:16:50.214-08:00 ❤️ Laranja & Nozes. <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Laranja e nozes ou a forma de dizer amor. </span><br />
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<span style="font-family: inherit;"><span style="color: #444444;">E com os biscoitos que ficam hoje, palavras de Sophia, </span><i><span style="color: #444444; font-family: inherit;">"O amor é oferecido raramente e aquele que o nega algumas vezes depois não o encontra mais.</span><span style="color: #444444; font-family: inherit;"> " </span></i></span><br />
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<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit; text-align: justify;">Como fazer:</span></span><br />
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<span style="color: #444444; font-family: inherit;">1/2 chávena de açúcar amarelo + 1 pisco de sal + 1 ovo + 1/2 chávena de azeite + 1 chávena de farinha + raspa de laranja + 1/2 chávena de nozes picadas grosseiramente</span></div>
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<span style="color: #444444; font-family: inherit;">Numa taça misturar o açúcar com o sal, o ovo, o azeite e a raspa de laranja e misturar com uma colher de pau. Depois, acrescentar a farinha e as nozes. </span></div>
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<span style="color: #444444; font-family: inherit;">Se massa ficar muito seca acrescenta-se mais um pouco de azeite.</span></div>
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<span style="color: #444444; font-family: inherit;">Num tabuleiro forrado com papel vegetal, coloca-se com a ajuda de duas colheres de chá pequenas porções de massa. </span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Vai ao forno, pré-aquecido a 180 º durante 10 minutos.</span></div>
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<span style="color: #444444; font-family: inherit;">Depois de retirar do forno, descola-se de imediato do papel, e deixa-se arrefecer numa superfície fria.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-68773871281335796412019-02-11T11:20:00.000-08:002019-02-12T05:38:32.585-08:00Alegria.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiRWf4Y1cthB_WZXNwTVOzglF9Y-Mfpf_u_nOhQH1FYMpWK0QBjnh6ZnSOCOa3FDLnNyvG4zW0xIzn-p8WfH4fplGDiuZb9JLT9VX8MG46BnvweUjXTzsIQDgwR-aMI_iTkwN1MG2C5I/s1600/DSCN5884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLiRWf4Y1cthB_WZXNwTVOzglF9Y-Mfpf_u_nOhQH1FYMpWK0QBjnh6ZnSOCOa3FDLnNyvG4zW0xIzn-p8WfH4fplGDiuZb9JLT9VX8MG46BnvweUjXTzsIQDgwR-aMI_iTkwN1MG2C5I/s640/DSCN5884.JPG" width="640" /></a></div>
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<span style="color: #444444; font-family: inherit;">Para quem, como eu, gosta da conjugação de coco e chocolate, aqui fica a receita dos chocolates que evocam lembranças da adolescência, são uma verdadeira perdição. Não há quem lhes resista. Por muito que até tentem. E às vezes até tentam, outras não. </span><br />
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;">200g de coco ralado + 1 lata de leite condensado + 150g de chocolate de leite + 150g de chocolate branco</span></div>
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<span style="color: #444444; font-family: inherit;">Numa taça mistura-se o coco com o leite condensado. Forra-se uma forma quadrada, com 19 cm, com papel vegetal. Espalha-se a mistura pressionando e alisando com as costas de uma colher, por forma a obter uma camada com cerca de 2 cm de espessura. Tapa-se com película aderente e reserva-se no frio durante umas horas ou durante a noite.</span></div>
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<span style="color: #444444; font-family: inherit;">Retira-se o recheio do frigorífico e corta-se rectângulos com cerca de 5 cm de comprimento. Reserva-se durante 30 minutos no congelador.</span></div>
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<span style="color: #444444; font-family: inherit;">Entretanto derrete-se o chocolate em banho-maria e com a ajuda de um garfo mergulha-se cada rectângulos. </span></div>
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<span style="color: #444444; font-family: inherit;">Dispõem-se num tabuleiro forrado com papel vegetal. Com um garfo ou uma faca faz-se umas marcas ao de leve. Leva-se novamente ao frigorífico para solidificar. </span></div>
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<span style="color: #444444; font-family: inherit;">Conservam-se em tupperwares no frigorífico até 2 semanas.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com6tag:blogger.com,1999:blog-6112846735508632190.post-38107112328534638332019-01-31T09:38:00.000-08:002019-01-31T09:38:06.707-08:00Banana + Chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFo60ulIQJyl8XNzPiwlYwXy3uSQ2XgppC62UohyphenhyphenKhGrjdIm0WVv0LaMOufM1bV3AoQw5laPLYTrbXomXoLmtFl_cFAfOs_vRoJVuTUDMKFTqNlNvVE89RAmhuICaz4-dDwj7Dksk94A/s1600/b+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="785" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFo60ulIQJyl8XNzPiwlYwXy3uSQ2XgppC62UohyphenhyphenKhGrjdIm0WVv0LaMOufM1bV3AoQw5laPLYTrbXomXoLmtFl_cFAfOs_vRoJVuTUDMKFTqNlNvVE89RAmhuICaz4-dDwj7Dksk94A/s640/b+%25282%2529.jpeg" width="478" /></a></div>
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<span style="color: #444444; font-family: inherit;">Para os lanches a meio da manhã ou para aqueles dias em que a noite se prolonga para lá do razoável. Queijadas de banana e chocolate. Fáceis, rápidas, saudáveis e deliciosas.</span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;">1 banana madura </span><span style="color: #444444;">+ 1 iogurte grego açucarado</span><span style="color: #444444;"> </span><span style="color: #444444; font-family: inherit;">+ flocos de aveia (medida do copo de iogurte) + 1 ovo + 50 g de chocolate negro</span></div>
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<span style="color: #444444; font-family: inherit;">Parte-se o chocolate, com a ajuda de uma faca, em pedaços pequenos e reserva-se. </span></div>
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<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">Coloca-se os ingredientes todos, </span>excepto<span style="font-family: inherit;"> o chocolate, no copo do </span>liquidificador<span style="font-family: inherit;"> e bate-se. </span></span></div>
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<span style="color: #444444; font-family: inherit;">Coloca-se a massa nas formas e por cima os bocadinhos de chocolate. </span></div>
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<span style="color: #444444; font-family: inherit;">Vai ao forno pré-aquecido a 180º durante 20 minutos.</span></div>
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<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit; text-align: justify;">Faz-se o teste do palito e quando estiver cozido retira-se do forno, deixa-se arrefecer ligeiramente e desenforma-se.</span></span></div>
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<span style="color: #444444; font-family: inherit; font-size: x-small;">Inspirado </span><a href="http://recantocomtempero.blogspot.com/2017/10/muffins-de-banana-e-aveia-com-chocolate.html" style="font-family: inherit; font-size: small;">aqui</a></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-12079690137307080112019-01-18T09:12:00.001-08:002019-01-18T09:12:48.347-08:00Açúcar, Canela, Limão.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Há muito tempo que não fazia bolachas ou biscoitos, mas veio a chuva e com ela uma vontade enorme de ir para a cozinha e preparar umas bolachinhas para acompanhar um chá. Os sabores só podiam ser canela e limão. Porque condizem com tardes frias e chuvosas de Inverno. E com chá e café. E com lareira e mantas.</span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">2 ovos inteiros + 1 chávena de farinha + 1 pisco de sal + 1/2 chávena de açúcar amarelo + 3 colheres de sopa de azeite + 1 colher de cha de canela + raspa de 1 limão + açúcar demerara q.b.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Junta-se os ovos com o azeite, a canela, o açúcar amarelo e a raspa de limão. Mexe-se com uma colher de pau até estar tudo bem envolvido. Depois adiciona-se a farinha e mexe-se mais um pouco.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Num tabuleiro forrado com papel vegetal, coloca-se com a ajuda de uma colher de chá pequenas porções de massa. Depois por cima polvilha-se com o açúcar demerara.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Vai ao forno, pré-aquecido a 180 º, durante 10 minutos.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Depois de retirar do forno, com a ajuda de uma faca, descola-se de imediato do papel, e deixa-se arrefecer numa superfície fria.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com4tag:blogger.com,1999:blog-6112846735508632190.post-32470046671164706522018-11-26T09:02:00.002-08:002019-06-05T05:33:44.407-07:00Alla Norma.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvMcadSimO-13x4qNAU1BrUels3tY9umDPzvn-ekpTlWICCdy-DZhw7jukxo6QMOS27j0rraYsMquYDB-g8l5atOC__VGUKllMy71ezfRPmn_D_D9U7IT1wSIuFQsOEngkiOHeH9kW48/s1600/DSCN0401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvMcadSimO-13x4qNAU1BrUels3tY9umDPzvn-ekpTlWICCdy-DZhw7jukxo6QMOS27j0rraYsMquYDB-g8l5atOC__VGUKllMy71ezfRPmn_D_D9U7IT1wSIuFQsOEngkiOHeH9kW48/s640/DSCN0401.JPG" width="640" /></a></div>
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<span style="color: #444444; font-family: inherit;">Todo um mundo por descobrir, ainda. Este, o das massas. E as conjugações todas que vou descobrindo e testando. Umas com mais sucesso do que outras. As que passam a ser as preferidas e aquelas que não. As mais pedidas e as mais gostadas. E depois, aquelas que nos reconciliam com algumas questões. A minha, eterna, questão com a carne picada. Esta receita foi capaz disso. Uma reconciliação, mais ou menos definitiva. </span><br />
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Para as almôndegas:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">500 g de carne picada + sal + pimenta preta + salsa picada</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Junta-se os ingredientes todos e mistura-se bem com as mãos. Divide-se em partes iguais e forma-se bolas.</span></div>
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<span style="color: #444444; font-family: inherit;">Leva-se a repousar ao frio enquanto se prepara o molho.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Para o molho:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">1 beringela grande ou 2 pequenas + azeite + 2 colheres de sobremesa de vinagre balsâmico + 1 cebola picada + 2 dentes de alho picados + pimenta preta + tabasco+ 1 colher de chá de açúcar + 3 ou 4 tomates grandes.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Parte-se a beringela em cubos e tempera-se com sal. Coloca-se numa peneira e deixa-se estar durante mais ou menos 15 minutos.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Depois deste tempo, leva-se ao lume um tacho com um fio de azeite e adiciona-se a beringela, previamente espremida, para libertar o excesso de liquido, deixa-se estar em lume forte durante mais ou menos 10 minutos ou até ficar dourada. Depois desse tempo acrescenta-se a cebola picada e o alho picado, o vinagre, a pimenta, o tabasco e o açúcar.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Deixa-se estar, o molho a apurar, durante mais ou menos 20 minutos.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Enquanto isso, leva-se ao lume uma frigideira com um fio de azeite e depois de bem quente frita-se as almôndegas até estarem bem douradas. </span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Transfere-se as almôndegas para o molho e deixa-se estar mais uns minutos</span></div>
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<span style="color: #444444; font-family: inherit;">Depois, é só ter à espera o esparguete já cozido.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Nota: Caso seja necessário acrescenta-se ao molho um pouco de água de cozer o esparguete.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Com a receita, a música, a voz. Intemporal. Imortal.Sublime.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-55456695033632805202018-11-15T04:24:00.002-08:002018-11-15T09:56:53.557-08:00Pain perdu. <div dir="ltr" style="text-align: left;" trbidi="on">
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A arte e a magia ancestral de aproveitar o alimento sagrado. O pão. E o maravilhoso que é pensar na beleza e nas virtudes de um alimento tão humilde como o pão seco. E as transformações todas que podem acontecer. Pão torrado com manteiga, o mais imediato e o pensamento primeiro. E como eu adoro pão torrado com manteiga. Pão ralado, como o descrevi <a href="https://ddelicatessen.blogspot.com/2017/09/de-restos.html">aqui</a>. Cubos de pão, azeite, flor de sal e oregãos ou alecrim e temos uns croutons deliciosos para acompanhar uma salada ou uma massa. E depois, o amor maior destes dias de Outono/Inverno, rabanadas. E aqui as possibilidades são imensas. Estas foram feitas com pão de forma. E são deliciosas.</div>
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<span style="font-family: inherit; font-size: x-small;">Nota: <i>Só</i> utilizo pão de forma de padaria. </span></div>
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Como fazer:</div>
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Fatias de pão de forma + 1 chávena de leite + 1 ovo + 1 colher de sopa de açúcar + sal + 2 a 3 colheres de sopa de licor Grand Marnier + manteiga + icing sugar</div>
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Numa tigela bate-se o leite com o ovos, o açúcar, sal e o Grand Marnier.</div>
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Coloca-se ao lume uma frigideira grande com uma noz de manteiga.</div>
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Mergulha-se as fatias de pão na mistura de leite, para encharcar bem, e coloca-se na frigideira. Deixa-se estar até estarem douradas de ambos os lados. Retira-se e coloca-se em papel de cozinha para absorver a gordura.</div>
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Por fim, e para que fiquem absolutamente deliciosas, polvilha-se com icing sugar.</div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-28487529768392489802018-09-06T08:01:00.001-07:002018-09-06T08:01:20.112-07:00Vibrante. <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPT8ZJL0Ro2INo2qVWLpLXD1mVBamfcfjrKU9n9N9zEwHRUvQQCYmGrVschcUy03L7g1nWzp_cIm70LSHCf9no9T07NMPico59IEmhDLoPGMOZ_txQ_j5rSP2kCmhDUFA4rMqDJ1Q_NYQ/s1600/DSCN7009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPT8ZJL0Ro2INo2qVWLpLXD1mVBamfcfjrKU9n9N9zEwHRUvQQCYmGrVschcUy03L7g1nWzp_cIm70LSHCf9no9T07NMPico59IEmhDLoPGMOZ_txQ_j5rSP2kCmhDUFA4rMqDJ1Q_NYQ/s640/DSCN7009.JPG" width="640" /></a></div>
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<span style="color: #444444; font-family: inherit;">A cor vibrante dos frutos vermelhos a dar cor ao meu gelado preferido. Tão de Verão. Tão bom. Tão simples de fazer.</span><br />
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<span style="color: #444444; font-family: inherit;">Como fazer:</span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">2 pacotes de natas + 1/2 lata de leite condensado + 1/2 embalagem de frutos vermelhos congelados + 4 folhas de hortelã</span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">Reserva-se alguns frutos vermelhos e tritura-se o restante juntamente com as folhas de hortelã.</span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">Bate-se as natas até estarem firme e acrescenta-se o leite condensado e os frutos vermelhos triturados. Depois os frutos vermelhos inteiros e leva-se ao frio durante umas horas.</span><br />
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-39887845114009947692018-07-20T03:01:00.001-07:002018-07-20T03:02:08.102-07:00Pela noite.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666;"><span style="font-family: inherit;">Pela noite. A horas impróprias, numa cadência doce e silenciosa, longe daquela condição de obrigação.</span> <span style="font-family: inherit;">No sítio onde tudo ganha a dimensão certa e que parece que ameniza todas as inquietações. </span><span style="font-family: inherit;">Com o arrastar doce do tempo, um bolo especial. Doce, aromático, quente. Daqueles que prevalece na nossa memória. Depois de feito, ficou assim, tranquilamente à espera da primeira chávena de café da manhã. Rituais abençoados, estes.</span></span></div>
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<span style="color: #666666; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #666666; font-family: inherit;"><span style="color: #444444; font-family: inherit;"></span><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">1 iogurte natural + 4 ovos inteiros + 4 copos (iogurte) de açúcar + 2 copos (iogurte) de farinha + 2 copos (iogurte) de coco ralado + 1 copo (iogurte) de óleo + sal + raspa de limão + 1 colher de chá de canela em pó + 1 colher de café de pimenta preta + 1 colher de chá de fermento em pó + icing sugar</span></div>
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<span style="color: #666666; font-family: inherit;"><span style="color: #444444; font-family: inherit;"></span><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Bate-se os ingredientes todos juntos durante 5 minutos e de seguida leva-se ao forno a 180º num tabuleiro rectangular, untado e polvilhado, durante mais ou menos 20 minutos. Faz-se o teste do palito e quando estiver cozido retira-se do forno e desenforma-se. </span></div>
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<span style="color: #666666;"><br /></span></div>
<span style="color: #666666;"></span><br />
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<span style="color: #444444;"><span style="color: #666666; font-family: inherit;">Depois de frio polvilha-se com o icing sugar.</span></span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-29030332522625612622018-06-06T03:31:00.000-07:002018-06-06T03:31:34.119-07:00No ponto.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Esta receita já devia fazer parte destas páginas há muito, por ser uma das comidas mais gostadas cá em casa. Fica agora, no momento certo, </span>com a alegria das primeiras cerejas e de uma cerveja de que gosto muito, <span style="font-family: inherit;">no pico de uma Primavera linda, que está a ser vivida como nenhuma outra. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Como fazer:</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">2 peitos de patos + sumo de uma laranja + 1 cálice de Vinho do Porto + 3 dentes de alho (esmagados) + sal + pimenta preta + 1/2 folha de louro + 4 colheres de sopa de golden syrup ( uso sempre <a href="https://www.amazon.com/Tate-Lyles-Golden-Syrup-454g/dp/B0001590BY">este</a>) + 1 colher de chá de Tabasco</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Faz-se a marinada com os ingredientes todos e adiciona-se os peitos de pato. Deixa-se estar pelo menos 2 horas para absorver bem os sabores.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Depois desse tempo, retira-se os peitos de pato da marinada e seca-se muito bem com papel de cozinha. Faz-se uns cortes na pele. Leva-se ao lume uma sertã e quando estiver bem quente adiciona-se os peitos de pato. Vigia-se para evitar que a pele se queime e vira-se a espaços regulares. </span></div>
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<div style="text-align: justify;">
<span style="font-family: inherit;">Depois de algum tempo, aqui varia, consoante o nosso gosto de carne mais ou menos passada, retira-se do lume e envolve-se em papel de alumínio para os sucos da carne estabilizarem.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Entretanto, leva-se de novo a sertã ao lume, filtra-se a marinada, deixa-se estar até atingir o ponto de veludo.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Fatia-se a carne e serve-se acompanhado com batata frita e legumes cozidos.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-16446989818031847802018-05-14T04:15:00.002-07:002019-06-05T05:34:20.173-07:00Aux fraises.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit; text-align: justify;">Uma base de bolacha crocante, um creme diferente, morangos doces e perfumados. O trio perfeito para esta tarte. Deliciosa. E de apetecer, sempre.</span><br />
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Para a base:</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">1 ovo + 200 g de farinha + 20 g de Maizena + 90 g de açúcar + 130 g de manteiga</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Para o creme:</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">400 ml de leite + 5o g de açúcar + 2 colheres de sopa bem cheias de Maizena + 1 vagem de baunilha + 1 pisco de sal + 1 colher de café bem cheia de açafrão</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Para guarnecer:</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Morangos + hortelã</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Primeiro a base, num processador de alimentos ou à mão, misturar os ingredientes todos até conseguir moldar uma bola. Espalmar a bola num circulo, envolver em película aderente e reservar no frio durante 30 minutos. </span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Depois deste tempo, estender a massa e colocar numa forma de mola. </span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Picar a massa com um garfo e levar ao forno durante mais ou menos 15 minutos, ou até ficar dourada. Retirar do forno e deixar arrefecer completamente.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Para o creme, levar ao lume o leite com a vagem de baunilha, aberta ao meio e raspada, e o pisco de sal, até começar a ferver. Retirar do lume e deixar estar até arrefecer. Entretanto misturar à parte, num pouco de leite frio, a Maizena e o açafrão. Adicionar ao leite já arrefecido a mistura e o açúcar. Levar ao lume até engrossar. Deixar arrefecer completamente.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Depois é só compor. Espalhar o creme, já arrefecido e mexido com uma vara de arames, na base da tarte. Colocar os morangos cortados ao meio e a hortelã.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Levar ao frio até ao momento de servir. E depois, esperar pelas coisas boas que um doce assim nos proporciona. </span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">Com este doce a música, que sempre gostei.</span><br />
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-8730649005531235892018-05-04T01:48:00.002-07:002018-05-04T01:48:59.764-07:00Entre tempos.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Há alturas na nossa vida que parece que vivemos entre tempos. Assim entre um tempo definido que acabou e outro a começar. Poderia ser uma espécie de limbo, mas não, tão essencial este hiato. Este tempo de reflexão, de parar e respirar fundo. Colocar as coisas nos sítios certos para depois seguir caminho de uma forma mais ligeira, por se deixar para trás tudo aquilo que nos pesava. Este tempo tem sido de paz e tranquilidade e tem sido vivido muito em silencio. Na minha cartografia interior sei que enquanto existir este silencio que está tudo bem. Tudo bem. Estes dias estão a ser vividos muito por aqui, um sitio lindo e mágico, muito verde e com água a correr. E, não raros os dias, com cheiro a café e por vezes a chocolate. O sitio mágico onde vivo que cheira a café.</span></div>
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<span style="color: #444444; font-family: inherit;">Fica o registo de retalhos dos meus dias passados neste sitio, onde estou muitas vezes, com mais ou menos tempo. </span><span style="color: #444444; font-family: inherit;">E o tempo. Este tempo que vem no tempo certo. Como os lirios que florescem ao sol abençoado da Primavera. Ou como o cheiro inebriante da flor de laranjeira.</span></div>
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<span style="color: #444444; font-family: inherit;">Precioso este tempo. Preciso o tempo que há-de vir.</span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com0tag:blogger.com,1999:blog-6112846735508632190.post-85430407809277401442018-02-28T10:01:00.001-08:002019-06-05T05:34:56.221-07:00Fevereiro.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Fevereiro, o mês mais pequeno de todos, termina assim. Com chuva, persistente, e frio, muito frio. E uma gripe avassaladora que não quer ir embora. Com dias assim sabe ainda melhor estar em casa. Não querer estar noutro sitio que não este. Ainda mais assim, com a cor solar das mimosas a alegrar os dias. E a comida, a de todos os dias e a outra toda que vamos testando, e os vinhos que fazem sentido, como este da imagem, com a entrada que fica hoje. Porque pode chover lá fora, mas cá dentro está sol, muito.</span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="background-color: white; color: #444444; font-family: inherit;">1 embalagem de natas + 2 vezes a medida (embalagem de natas) de leite + sal + 3 colheres de sopa de vinagre</span><br />
<span style="background-color: white; color: #444444; font-family: inherit;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="color: #444444; font-family: inherit;">Leva-se ao lume as natas e o leite e tempera-se com o sal. Deixa-se começar a ferver e acrescenta-se o vinagre. Retira-se do lume e deixa-se estar quieto durante 10 minutos. Depois desse tempo despeja-se a mistura numa peneira muito fina e deixa-se estar até que o soro de leite esteja todo escorrido. </span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
<div style="background-color: white; text-align: justify;">
<span style="color: #444444; font-family: inherit;">Conserva-se no frio por 3 dias.</span></div>
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<span style="color: #444444; font-family: inherit;"><br /></span></div>
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<span style="color: #444444; font-family: inherit;">No momento de servir tempera-se com paprika e orégãos .</span><br />
<span style="color: #444444; font-family: inherit;"><br /></span>
<span style="color: #444444; font-family: inherit;">E a música, esta.</span><br />
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2tag:blogger.com,1999:blog-6112846735508632190.post-54362132670884243602018-01-26T10:07:00.002-08:002018-01-30T03:27:15.409-08:00Madalenas.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Dias de frio e chuva dão nisto. Tabuleiros de Madalena. Deliciosas e com sabor a limão. Para acompanhar um chá ou um café, nestes dias frios de Inverno, que pedem o conforto de coisas quentes e doces. </span></div>
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<span style="color: #444444; font-family: inherit;">Como fazer:</span></div>
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<span style="color: #444444; font-family: inherit;">4 ovos + 125 g de açúcar + 125 g de farinha + 125 g de manteiga derretida + 1 colher de chá de fermento em pó + raspa de 1 limão + 1 pitada de sal + icing sugar</span></div>
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<span style="color: #444444; font-family: inherit;">Bate-se os ovos com o açúcar e a pitada de sal. Quando estiver um creme fofo junta-se a farinha, o fermento, a raspa de limão e a manteiga derretida. </span></div>
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<span style="color: #444444; font-family: inherit;">Coloca-se em formas de madalenas previamente untadas e polvilhadas e leva-se ao forno a 170 º mais ou menos 15 minutos. </span></div>
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<span style="color: #444444; font-family: inherit;">Depois de frias polvilha-se com icing sugar e guarda-se numa caixa hermética. </span></div>
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com4tag:blogger.com,1999:blog-6112846735508632190.post-87975366253807527032018-01-15T03:27:00.000-08:002018-01-22T08:50:28.905-08:00Vício.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444; font-family: inherit;">Um vício bom que ultimamente tem sido presença habitual à minha mesa. Tão singelo. Tão bom. Pode ser uma entrada, uma sobremesa ou até um acompanhamento. </span><br />
<span style="color: #444444; font-family: inherit;">E é só isto.</span><br />
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<span style="color: #444444; font-family: inherit;">Como fazer:</span><br />
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<span style="color: #444444; font-family: inherit;">Laranjas + queijo de cabra + hortelã + malagueta</span><br />
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<span style="color: #444444; font-family: inherit;">Descasca-se e corta-se as laranjas em rodelas. Coloca-se num prato, por cima o queijo de cabra esfarelado, a hortelã rasgada em pedaços pequenos e a malagueta cortada em bocados pequeninos.</span><br />
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<span style="color: #444444; font-family: inherit;">Nota: não deixo quantidades, fica ao critério de cada um.</span><br />
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delicatessenhttp://www.blogger.com/profile/16044077626003872947noreply@blogger.com2