tag:blogger.com,1999:blog-6474303294422402242024-03-18T07:41:27.823+00:00ZELINHAZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.comBlogger636125tag:blogger.com,1999:blog-647430329442240224.post-37468744391008957412024-01-02T15:44:00.000+00:002024-01-02T15:44:45.611+00:00TARTE DE MAÇÃ<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEklJhP_B3DLU8CbW4kN-y_5I2OCWXBVc-3rufgcpWg7Z2e9rnyQ8Tx-H0ML916Is2NGU_2ouCQt5NxzZ_wZIfD-lTKEhD8iYfQJ3pl6qLnZH0udCHN1ucdprZelUoR2VgVUS9ZxtCVFBSCWMjdZOV_E3R2_XeqvGDy_qkzchHEmaKm2lxKrQt5DPKF4gx/s1200/IMG_20230902_144220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEklJhP_B3DLU8CbW4kN-y_5I2OCWXBVc-3rufgcpWg7Z2e9rnyQ8Tx-H0ML916Is2NGU_2ouCQt5NxzZ_wZIfD-lTKEhD8iYfQJ3pl6qLnZH0udCHN1ucdprZelUoR2VgVUS9ZxtCVFBSCWMjdZOV_E3R2_XeqvGDy_qkzchHEmaKm2lxKrQt5DPKF4gx/w640-h310/IMG_20230902_144220.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">5 maçãs</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Sumo de um limão</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">3 ovos</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">130 g de açúcar</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">130 g de margarina à temperatura ambiente</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">1 cálice de vinho do Porto</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">170 g de farinha sem fermento</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">2 colheres de chá de fermento em pó, para bolos, usei Vahiné</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">1 pitada de sal</span></li></ul><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Preparação</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Começamos por lavar as maçãs, cortamos em gomos finos, colocamos numa taça e regamos com o sumo de limão;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Numa outra taça, colocamos os ovos e o açúcar, bater até obter um creme esbranquiçado;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Adicionar o vinho do Porto e o sal. De seguida a farinha com o fermento, peneirados;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Forrar uma tarteira com papel vegetal, barrar com manteiga;</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Mrer1Pc9ZYMu41NKhsmIQxO5ZFjNER3dMa16ymTkuM8yZVvhY2ztQkq1JzpWjKDZyKKFXFlXoidG_wCYt0nRAXa-GO24knNsHqajPu_36nOvPngWKkot3q7vMkCcUw-FEhhUfTzBFbXrEsZ7fYxDrHTHoPvH42Be-jfRlBIDk_N8JSLUARO0RGUstZ7H/s1200/IMG_20230901_193507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Mrer1Pc9ZYMu41NKhsmIQxO5ZFjNER3dMa16ymTkuM8yZVvhY2ztQkq1JzpWjKDZyKKFXFlXoidG_wCYt0nRAXa-GO24knNsHqajPu_36nOvPngWKkot3q7vMkCcUw-FEhhUfTzBFbXrEsZ7fYxDrHTHoPvH42Be-jfRlBIDk_N8JSLUARO0RGUstZ7H/w480-h640/IMG_20230901_193507.jpg" width="480" /></a></div></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Colocar a massa na tarteira e dispor em círculos os gomos das maçãs;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Levar ao forno pré-aquecido a 180º C durante 40 minutos;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Retirar do forno. No momento de servir pode polvilhar com açúcar em pó.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJOqUvPWg3cAb8g0RwJ4ms3VMjFgxtsNbrSPryxkAs1k8MHrFHtpA74k7fokEBWrpeb-A2c8G0UWsmfusVdyVaOwErn6rCvuvMXTGtjISWeNvna8jOOvdVQqpQHm5fULOeOEVa-H7ok3YK9opTPubRS6WwMeYnW83yfn06IFNUIiQxcNyhg_WAlzsBMfW/s1200/IMG_20230902_143913.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJOqUvPWg3cAb8g0RwJ4ms3VMjFgxtsNbrSPryxkAs1k8MHrFHtpA74k7fokEBWrpeb-A2c8G0UWsmfusVdyVaOwErn6rCvuvMXTGtjISWeNvna8jOOvdVQqpQHm5fULOeOEVa-H7ok3YK9opTPubRS6WwMeYnW83yfn06IFNUIiQxcNyhg_WAlzsBMfW/w480-h640/IMG_20230902_143913.jpg" width="480" /></a></div><br /></div></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-66385488295668831222023-10-21T08:30:00.001+01:002023-10-21T08:30:00.146+01:00BIFES DE FRANGO RECHEADOS COM QUEIJO, COGUMELOS, PIMENTOS E AZEITONAS<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tpVXx9lre1Y7b_v-YKMjlvgnB9OHNTnydAva0dLDIPl_IjNnBqrBwgWHXjHbM6j9weSkcVOS9yFWgBFw8BbFrCQfMYxPBxsgRx2MhGk5h9Gtc2W-sOP3Uaq75IOZZw5n5XB1xoxRvDUwxrFqwy-ne9N5otj817uV-QbIxpzwjRo_266bG8Ji58vdrpiD/s1200/IMG_20231020_163244.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="1200" height="429" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tpVXx9lre1Y7b_v-YKMjlvgnB9OHNTnydAva0dLDIPl_IjNnBqrBwgWHXjHbM6j9weSkcVOS9yFWgBFw8BbFrCQfMYxPBxsgRx2MhGk5h9Gtc2W-sOP3Uaq75IOZZw5n5XB1xoxRvDUwxrFqwy-ne9N5otj817uV-QbIxpzwjRo_266bG8Ji58vdrpiD/w640-h429/IMG_20231020_163244.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><p></p><p style="text-align: justify;"><span style="font-family: arial;">Dias de chuva pedem refeições de conforto, feitas no tacho ou no forno.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Refeição simples e cheia de sabor tendo como acompanhamento batatas, cenouras e castanhas, tudo assado no forno.</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Ingredientes</b></span></p><p style="text-align: justify;"></p><ul><li><span style="font-family: arial;">Bifes de frango</span></li><li><span style="font-family: arial;">Queijo mozarela em fatias</span></li><li><span style="font-family: arial;">Cogumelos laminados (usei de conserva)</span></li><li><span style="font-family: arial;">Pimento vermelho cortado em cubinhos</span></li><li><span style="font-family: arial;">Azeitonas cortada em pedacinhos</span></li><li><span style="font-family: arial;">Batatas cortadas em cubos (pode usar batata doce)</span></li><li><span style="font-family: arial;">Cenouras cortadas em quartos</span></li><li><span style="font-family: arial;">Castanhas</span></li><li><span style="font-family: arial;">Azeite q.b.</span></li><li><span style="font-family: arial;">Pimentão doce, usei Margão</span></li><li><span style="font-family: arial;">Pimenta, usei Margão</span></li><li><span style="font-family: arial;">Orégãos secos</span></li><li><span style="font-family: arial;">Sal </span></li><li><span style="font-family: arial;">2 dl de vinho branco</span></li><li><span style="font-family: arial;">Palitos</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YOIlA5-8hpikuDlKc-sCJgcGdSgEC8mLPlrJusX64pCksjvXOosUta0hFRKIvMq1vpPRfd6mjkVG3Fn_Uraw4qG8sgIz1Hi7M80jpVdEr4bEohjGgyCFH1_t8rKIzCF2haS1EGvoG0eCl5afme0Qft9upr4EnAL8FDu8YJEasprSl4EkbiWxUBERLszK/s1522/IMG_20231020_162255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1522" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YOIlA5-8hpikuDlKc-sCJgcGdSgEC8mLPlrJusX64pCksjvXOosUta0hFRKIvMq1vpPRfd6mjkVG3Fn_Uraw4qG8sgIz1Hi7M80jpVdEr4bEohjGgyCFH1_t8rKIzCF2haS1EGvoG0eCl5afme0Qft9upr4EnAL8FDu8YJEasprSl4EkbiWxUBERLszK/w420-h640/IMG_20231020_162255.jpg" width="420" /></a></div><br /><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><b>Preparação</b></span></div><p></p><p></p><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Tempere as batatas, as cenouras e as castanhas com sal, orégãos, pimenta e pimentão doce.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Coloque num tabuleiro, regue com um fio de azeite e leve ao forno a 180º C.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKEdbtb6kvMwaeQ1AtAEn-SfSH6o101lvG9eS0-ing2cfbyBRKk3RkwdPKSp4LX_zBAsNTZpmRuiI6eSq6ub08lBNS_jBaRKYcCoIpCWIGs9TCmL6I7OzO-8HZ8omsN3LeVtgANQJwcdXP1aYDMNdVZM1HcrFWqHjjG3nF0_Ae6L-DxbKBKI2xP8KyWGt/s4000/IMG_20230926_121827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKEdbtb6kvMwaeQ1AtAEn-SfSH6o101lvG9eS0-ing2cfbyBRKk3RkwdPKSp4LX_zBAsNTZpmRuiI6eSq6ub08lBNS_jBaRKYcCoIpCWIGs9TCmL6I7OzO-8HZ8omsN3LeVtgANQJwcdXP1aYDMNdVZM1HcrFWqHjjG3nF0_Ae6L-DxbKBKI2xP8KyWGt/w480-h640/IMG_20230926_121827.jpg" width="480" /></a></div><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Entretanto estenda os bifes, tempere-os de sal e pimenta, coloque uma ou duas fatias de queijo em cada bife.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Disponha os cogumelos, os pimentos e as azeitonas.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Enrole os bifes e prenda as pontas com palitos.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrcV4labZzfWqM812dP-W3Gehv6zkx8DArpxytFQElII-M6sayvoVL2PQthPXg2PgwesrJA7MpnPn8K6b20Hus8KBJmkNGMqKDBdIp8uX3QpZzmDPwk8S_ylelxekOGXbdOQu4YZRlXX4UmIYSfYKDK6Hzj3OvzxBsCh26w4EKUqPg_t29MYi03-wGl6P/s4000/IMG_20230926_123202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrcV4labZzfWqM812dP-W3Gehv6zkx8DArpxytFQElII-M6sayvoVL2PQthPXg2PgwesrJA7MpnPn8K6b20Hus8KBJmkNGMqKDBdIp8uX3QpZzmDPwk8S_ylelxekOGXbdOQu4YZRlXX4UmIYSfYKDK6Hzj3OvzxBsCh26w4EKUqPg_t29MYi03-wGl6P/w480-h640/IMG_20230926_123202.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Coloque um fio de </span><span style="text-align: left;"><span style="font-family: arial;">azeite numa frigideira, quando estiver quente sele os bifes.</span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTnc8eOqTfXpzFROWrTOBXb4Mb0rfy0EAiwGGoQyQ0w72jS9BlJwrfaBhUsIGnw95y_0UYgrMpDJdiDQX5OVV2_CM6HyvwHerQ57e03d_0uU48yxUil-5DRjP2xgdwPPDiJ032PhMsgQYhxy5z6BlTC-J69GDSqUl3Mlc6CNM25AYOt8Q2wvBEmUY9WzH/s4000/IMG_20230926_124455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTnc8eOqTfXpzFROWrTOBXb4Mb0rfy0EAiwGGoQyQ0w72jS9BlJwrfaBhUsIGnw95y_0UYgrMpDJdiDQX5OVV2_CM6HyvwHerQ57e03d_0uU48yxUil-5DRjP2xgdwPPDiJ032PhMsgQYhxy5z6BlTC-J69GDSqUl3Mlc6CNM25AYOt8Q2wvBEmUY9WzH/w480-h640/IMG_20230926_124455.jpg" width="480" /></a></div><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Quando as batatas, as cenouras e as castanhas estiverem quase assadas, junte os bifes, regue com vinho branco e um fio de azeite. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Deixe assar por mais 20 minutos.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Retire e sirva com salada de alface ou outra a gosto.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-63142343721568053142023-06-30T08:30:00.015+01:002023-06-30T08:30:00.158+01:00TARTE DE AMÊNDOA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDnxu1orfYcuePTaVXfo4Zh66sQFqTNc7mCpgDaQwiO3tDFHDMnogYCVjcEBwUtH0wK6QniqvtTFG53uMb54g4_ohmtFp7SQdLMaSTFmPpkyrpAc0Du5AJnSIjUdU1pXyMJgKrKu0aEmm4RsHeFYUqRR772u2ZRpPBpzJwMTHDWFITFymoCfWePKmUg/s4000/IMG_20230423_093154%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDnxu1orfYcuePTaVXfo4Zh66sQFqTNc7mCpgDaQwiO3tDFHDMnogYCVjcEBwUtH0wK6QniqvtTFG53uMb54g4_ohmtFp7SQdLMaSTFmPpkyrpAc0Du5AJnSIjUdU1pXyMJgKrKu0aEmm4RsHeFYUqRR772u2ZRpPBpzJwMTHDWFITFymoCfWePKmUg/w480-h640/IMG_20230423_093154%20(1).jpg" width="480" /></a></div><p style="text-align: justify;"><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">É uma das tartes mais apreciadas por todos cá em casa, bem caramelizada e crocante.</span></span></p><p style="text-align: justify;"><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Se gosta da tarte com uma boa camada de caramelização, duplique os ingredientes da cobertura, usando os mesmos 200 g de amêndoa laminada.</span></span></p><p></p><div style="text-align: justify;"><span style="background-color: white;"><span style="font-family: arial; font-size: medium;"><b>Ingredientes - massa</b></span></span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><span style="background-color: white;"><div style="text-align: justify;">125 g açúcar moreno, usei <b>Santiveri</b></div></span><span style="background-color: white;"><div style="text-align: justify;">Raspa fina de 1 limão</div></span><span style="background-color: white;"><div style="text-align: justify;">100 g de manteiga</div></span><span style="background-color: white;"><div style="text-align: justify;">1 ovo</div></span><span style="background-color: white;"><div style="text-align: justify;">250 g de farinha de trigo s/ fermento</div></span><span style="background-color: white;"><div style="text-align: justify;"><br /></div></span></span><p></p><p></p><div style="text-align: justify;"><span style="background-color: white;"><span style="font-family: arial; font-size: medium;"><b>Ingredientes - cobertura</b></span></span></div><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><span style="background-color: white;"><div style="text-align: justify;">100 g de açúcar moreno, usei <b>Santiveri</b></div></span><span style="background-color: white;"><div style="text-align: justify;">50 g de natas com 30% de gordura</div></span><span style="background-color: white;"><div style="text-align: justify;">75 g de manteiga (bem fria)</div></span><span style="background-color: white;"><div style="text-align: justify;">1 colher de chá de sumo de limão</div></span></span><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="background-color: white;"><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;">200 g amêndoa laminada</span></div></span><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="background-color: white;"><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;">🥣 <b>Preparação da massa</b></span></div></span><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><span style="background-color: white;"><div style="text-align: justify;">Coloque numa taça o açúcar e a raspa do limão, envolva muito bem.</div></span><span style="background-color: white;"><div style="text-align: justify;">Junte o ovo e a manteiga, amasse bem até obter uma mistura homogénea.</div></span><span style="background-color: white;"><div style="text-align: justify;">Adicione a farinha e amasse novamente. Faça uma bola e leve ao frigorífico durante 1 hora.</div></span></span><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="background-color: white;"><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;">🥣 <b>Preparação da cobertura</b></span></div></span><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div><span style="font-family: arial; font-size: medium;"><span style="background-color: white;"><div style="text-align: justify;">Pré-aqueça o forno a 180º.</div></span><span style="background-color: white;"><div style="text-align: justify;">Sobre uma superfície polvilhada com farinha estenda a massa.</div></span><span style="background-color: white;"><div style="text-align: justify;">Forre uma tarteira anti aderente, com fundo amovível, com papel vegetal e coloque por cima a massa, pique com um garfo a massa e leve ao forno a 180º durante 15 minutos.</div></span><span style="background-color: white;"><div style="text-align: justify;">Entretanto, coloque num tacho o açúcar, as natas, o sumo de limão e a manteiga, leve ao lume cerca de 7 minutos, adicione a amêndoa, envolva, retire do lume e espalhe sobre a massa e leve ao forno a 180º cerca de 15 minutos.</div></span></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPmkq_rAjzdld3Ab3MfchUVLN3T9P85-f8nBNXFTJpz1MEf_20fog5s1iUAu8ZtESgUEvKg5Mb28lhYo_iI0kOsVZugJzpHz7kcD7yTQKEIuEr5fdxyzNSTXpsU0dYIE_p9W9dStVpdnAessJVZe_surNn-w_5jNt1ooM7g6BSlb0ddEJXQtWK_OteA/s4000/IMG_20230423_092925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPmkq_rAjzdld3Ab3MfchUVLN3T9P85-f8nBNXFTJpz1MEf_20fog5s1iUAu8ZtESgUEvKg5Mb28lhYo_iI0kOsVZugJzpHz7kcD7yTQKEIuEr5fdxyzNSTXpsU0dYIE_p9W9dStVpdnAessJVZe_surNn-w_5jNt1ooM7g6BSlb0ddEJXQtWK_OteA/w480-h640/IMG_20230423_092925.jpg" width="480" /></a></div><p></p><br /><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-67334261188162156752023-06-24T09:00:00.002+01:002023-06-24T09:00:00.143+01:00TORTA DE PÊSSEGO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEuTpew_tprDoM0Z6btM9W5Fx_yZYDPfxgiWGSrMJlQ5GPUgEIiuudL7ZBtJD_CrM4pic6wpPp5hZ3OrM3s60WV-vAr8acPwVx0yiimS6-9TOja9FVgWFKtr8FTIICBnm7ecV7ckKQRl-5bYYANkPVUFEzUpjOJqPTHMo1EVKSQZIg1UbBi0hrk4vdw/s4000/IMG_20230518_092757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEuTpew_tprDoM0Z6btM9W5Fx_yZYDPfxgiWGSrMJlQ5GPUgEIiuudL7ZBtJD_CrM4pic6wpPp5hZ3OrM3s60WV-vAr8acPwVx0yiimS6-9TOja9FVgWFKtr8FTIICBnm7ecV7ckKQRl-5bYYANkPVUFEzUpjOJqPTHMo1EVKSQZIg1UbBi0hrk4vdw/w480-h640/IMG_20230518_092757.jpg" width="480" /></a></div><span style="font-family: arial;"><p style="text-align: justify;">Esta torta é simplesmente deliciosa. Vi a receita na página de Receitas Belinha Gulosa e fiquei com muita vontade de a fazer. Fácil de fazer e mesmo muito saborosa, servida bem fria é ainda melhor.</p><div style="text-align: justify;">Ingredientes</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">5 ovos</div><div style="text-align: justify;">150 g de açúcar</div><div style="text-align: justify;">75 g de farinha</div><div style="text-align: justify;">1 col de fermento em pó</div><div style="text-align: justify;">1 lata de pêssego em calda</div><div style="text-align: justify;">1 dl de calda dos pêssegos</div><div style="text-align: justify;">2 dl de natas</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphwFEJD0xt1a4Hlrze4goPmC2IWWjrt8sFN_H7XGUmVmSGZ4oe8KFSj6VK8zLUY9HUBMxdnzYlYfSYgCGw6mdFoT9GFqol3_Cnd1cXe8Ckt4_xfbTYJ3A3IKQu4nBsSlwTSH-q6iebGtLP9j39m51C6KxX7abFWr9Pn0ZrcudVTxz0t_7-vgWPLI1kQ/s4000/IMG_20230518_092648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphwFEJD0xt1a4Hlrze4goPmC2IWWjrt8sFN_H7XGUmVmSGZ4oe8KFSj6VK8zLUY9HUBMxdnzYlYfSYgCGw6mdFoT9GFqol3_Cnd1cXe8Ckt4_xfbTYJ3A3IKQu4nBsSlwTSH-q6iebGtLP9j39m51C6KxX7abFWr9Pn0ZrcudVTxz0t_7-vgWPLI1kQ/w480-h640/IMG_20230518_092648.jpg" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: justify;">Preparação</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Retire duas metades de pêssego da lata e reserve.</div><div style="text-align: justify;">Colocar todos os ingredientes dentro de um processador, triturar tudo muito bem.</div><div style="text-align: justify;">Forrar um tabuleiro com papel vegetal, untar com manteiga, colocar a massa no tabuleiro e levar ao forno a 180º C durante 25 minutos.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Estender uma folha de alumínio, polvilhar com açúcar, desenformar o bolo sobre a folha de alumínio, enrolar, apertar as laterias do alumínio, deixar arrefecer.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Depois de fria, colocar numa travessa e decorar com pequenas fatias do pêssego guardado, decorar a gosto.</div><div style="text-align: justify;"><br /></div></span><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-68593924036172858752023-06-22T08:30:00.004+01:002023-06-22T08:30:00.160+01:00COELHO COM FEIJÃO PRETO E COUVE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzYDkAA3ahJUi6z2Ec-N4LlHXjbaDJ4iLbVemPb0j9StmkgCcvKbYom9kArVXB9x-7r_LNgNWDKycJfDH0BZHvjNdesKu-cg_JMquZKtPo-DNfYrc8wLViAlo0gNF3IZa23A8kgba9I2GoVOTq7Y4i7wXwXt70S1swwELn_8MWS9VUFd7tpg2dAF91A/s3264/IMG_20230422_135626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="3264" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzYDkAA3ahJUi6z2Ec-N4LlHXjbaDJ4iLbVemPb0j9StmkgCcvKbYom9kArVXB9x-7r_LNgNWDKycJfDH0BZHvjNdesKu-cg_JMquZKtPo-DNfYrc8wLViAlo0gNF3IZa23A8kgba9I2GoVOTq7Y4i7wXwXt70S1swwELn_8MWS9VUFd7tpg2dAF91A/w640-h308/IMG_20230422_135626.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial;">Na receita utilizei feijão preto, era o que tinha na despensa, mas poderá substituir por outro a gosto.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Ingredientes</span></p><div style="text-align: justify;"><span style="font-family: arial;">1 lata pequena de feijão cozido</span></div><div style="text-align: justify;"><span style="font-family: arial;">1 coelho cortado em pedaços</span></div><div style="text-align: justify;"><span style="font-family: arial;">1 dl de azeite</span></div><div style="text-align: justify;"><span style="font-family: arial;">1 cebola grande picada</span></div><div style="text-align: justify;"><span style="font-family: arial;">2 dentes de alho picados</span></div><div style="text-align: justify;"><span style="font-family: arial;">2 tomates maduros, picados e sem pele</span></div><div style="text-align: justify;"><span style="font-family: arial;">2 dl de vinho branco</span></div><div style="text-align: justify;"><span style="font-family: arial;">1 caldo vegetal, usei <b>Santiveri</b></span></div><div style="text-align: justify;"><span style="font-family: arial;">1 folha de louro</span></div><div style="text-align: justify;"><span style="font-family: arial;">1 raminho de salsa</span></div><div style="text-align: justify;"><span style="font-family: arial;">1 col de chá de pimentão doce, usei <b>Margão</b></span></div><div style="text-align: justify;"><span style="font-family: arial;">1 col de chá de pimenta da Jamaica, usei <b>Margão</b></span></div><div style="text-align: justify;"><span style="font-family: arial;">2 cravilhos, usei <b>Margão</b></span></div><div style="text-align: justify;"><span style="font-family: arial;">Sal q.b.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Couve Lombarda</span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">Para acompanhamento fiz também arroz branco, usei <b>Arroz Bom Sucesso</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5tWG4tlx2UZWvJGtiEzErx1bjOjI5Xjy47oLqLw-UoejWc3eMBqvIJ3AD8EV7T7i98L8JKLTdMPjgduqGqkTe96nUYge3tLOo5hXsivcHXcfCt3s7XHfinBB80o0xTjgbUs88voLdkFB56mXLy-qfOMKtsjENirmQGd8xHnly0jbro158Iavku0bIA/s4000/IMG_20230422_135527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh5tWG4tlx2UZWvJGtiEzErx1bjOjI5Xjy47oLqLw-UoejWc3eMBqvIJ3AD8EV7T7i98L8JKLTdMPjgduqGqkTe96nUYge3tLOo5hXsivcHXcfCt3s7XHfinBB80o0xTjgbUs88voLdkFB56mXLy-qfOMKtsjENirmQGd8xHnly0jbro158Iavku0bIA/w480-h640/IMG_20230422_135527.jpg" width="480" /></a></div><br /></div><div style="text-align: justify;"><span style="font-family: arial;">Preparação</span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">Num tacho coloque o azeite, a cebola e os alhos picados, deixe refogar até a cebola ficar translúcida.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Adicione o tomate, o vinho, a pimenta, o louro, a salsa, o caldo vegetal, o pimentão doce e deixe apurar durante 5 minutos.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Adicione o coelho, adicione água até cobrir o coelho, tempere de sal e deixe cozer em lume brando.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Entretanto escolha e corte a couve.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Quando o coelho estiver quase cozido adicione a couve e se necessário um pouco de água, não muita para não ficar muito caldoso.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Assim que a couve estiver cozida, adicione o feijão, envolva, retifique os temperos, deixe apurar por mais 10 minutos.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Sirva com arroz branco.</span></div>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-77039875999529192152023-06-19T08:30:00.001+01:002023-06-19T08:30:00.193+01:00BOLO DE NATAS E CANELA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqXyzTuMY6RePDf-m_187QfiZhpLUrQYTyfJ9htjGVSOsyLewOL0esCttEaO0ofnGJL0j1Hp4yDsAALoDub8ke2Ifty5NZUY71leyqiNIbrUHdBGemVg7nXYx6IzVTjY43lr2b075M0t6yPfQZ0n7yVHenwebgJh2Yuvfu60KUShn8aFNQUaqWnJUXA/s4000/IMG_20230225_151652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqXyzTuMY6RePDf-m_187QfiZhpLUrQYTyfJ9htjGVSOsyLewOL0esCttEaO0ofnGJL0j1Hp4yDsAALoDub8ke2Ifty5NZUY71leyqiNIbrUHdBGemVg7nXYx6IzVTjY43lr2b075M0t6yPfQZ0n7yVHenwebgJh2Yuvfu60KUShn8aFNQUaqWnJUXA/w480-h640/IMG_20230225_151652.jpg" width="480" /></a></div><span style="font-family: arial;"><p><span style="text-align: justify;">Um bolo muito simples de fazer que poderá ser recheado com creme pasteleiro, natas e frutos vermelhos, será sem dúvida uma excelente opção servido bem fresco nestes dias de maior calor.</span></p><div style="text-align: justify;">Ingredientes</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">3 ovos</div><div style="text-align: justify;">200 g de açúcar</div><div style="text-align: justify;">150 g de natas</div><div style="text-align: justify;">150 g de leite</div><div style="text-align: justify;">250 g de farinha de trigo</div><div style="text-align: justify;">1 colher de sopa de canela em pó, usei Margão</div><div style="text-align: justify;">1 colher de sobremesa de fermento em pó, usei Vahiné</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preparação</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pré-aqueça o forno a 180º C</div><div style="text-align: justify;">Numa taça misture muito bem os ovos com o açúcar e as natas.</div><div style="text-align: justify;">Adicione o leite, a farinha, a canela e o fermento, envolva muito bem.</div><div style="text-align: justify;">Unte uma forma com manteiga ou óleo, polvilhe com farinha, coloque a massa e leve ao forno a 180ª C durante 30 minutos.</div><div style="text-align: justify;">Decore e recheie a gosto com creme e frutas.</div></span><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-13175836271670774822023-03-10T08:30:00.015+00:002023-03-10T08:30:00.236+00:00BOLO FORMIGUEIRO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcETNKrh768P5fIP3QsgN_M6ktmUc4-jtuXXYY12EQ3dvvMlfNhuIYKuPr7ulku3id_gsrp7Nh14yEVcxs1Vde_I3s8g4oPhRWDPgEtfpb1rt70reQkQ9pBaBXneiG_gzRNmZ_q4XEB81E54WFY3Cw6BWkIFLtPhaIiZqcAHyWqzdzh0ywjZQm7ohb5Q/s1200/IMG_20230204_144156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="665" data-original-width="1200" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcETNKrh768P5fIP3QsgN_M6ktmUc4-jtuXXYY12EQ3dvvMlfNhuIYKuPr7ulku3id_gsrp7Nh14yEVcxs1Vde_I3s8g4oPhRWDPgEtfpb1rt70reQkQ9pBaBXneiG_gzRNmZ_q4XEB81E54WFY3Cw6BWkIFLtPhaIiZqcAHyWqzdzh0ywjZQm7ohb5Q/w640-h354/IMG_20230204_144156.jpg" width="640" /></a></div><p></p><p></p><div style="text-align: justify;"><span style="background-color: white; color: #262626; font-family: arial; font-size: large;">Ingredientes</span></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">5 ovos</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">60 g de óleo de girassol</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">200 g de leite, ou leite de coco</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">200 g de farinha de trigo</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">190 g de açúcar</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">100 g de coco seco ralado</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1 pitada de sal fino</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 colheres de chá de fermento para bolos em pó, <a href="https://www.vahine.fr/" target="_blank">usei Vahiné</a></span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">80 g de chocolate granulado, <a href="https://www.vahine.fr/" target="_blank">usei Vahiné</a></span></span></li></ul><span style="font-family: arial; font-size: medium;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aE1ry6JlYeG5-fD3CmSZ7kLX6ojLyPWWRwfi96zZErcsW3ZsjHT_KfHADLDODLCuj7KSrDegpYEbCP9md6PhOohQcFNUJKWQb1idRGnRBv--fRlhLMK_JqRy8GsmTy2asWNy4J9wM3_hu8KGueC_sfZcbks6JtQ5QzqyJetMpzGDdsa0_OV5LFBjaA/s1200/IMG_20230204_144008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="687" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aE1ry6JlYeG5-fD3CmSZ7kLX6ojLyPWWRwfi96zZErcsW3ZsjHT_KfHADLDODLCuj7KSrDegpYEbCP9md6PhOohQcFNUJKWQb1idRGnRBv--fRlhLMK_JqRy8GsmTy2asWNy4J9wM3_hu8KGueC_sfZcbks6JtQ5QzqyJetMpzGDdsa0_OV5LFBjaA/w515-h687/IMG_20230204_144008.jpg" width="515" /></a></div><br /></div><span style="background-color: white; color: #262626;"><div style="text-align: justify;"><b>Preparação método tradicional</b></div></span></span><ol style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Unte e polvilhe com farinha uma forma redonda com furo, reserve.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Pré aqueça o forno a 180 ° C.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Com a ajuda de uma batedeira incorpore os ovos com o açúcar até obter uma mistura cremosa e espumosa, cerca de 4 minutos.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Depois com uma velocidade mais baixa adicione o óleo e o leite.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Junte o coco ralado, a farinha, o fermento e o sal, envolvendo tudo muito bem.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Por fim adicione o chocolate granulado e envolva com a ajuda de uma colher.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque a massa na forma e leve ao forno durante 35 minutos, 180° C.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Se começar a ficar muito dourado, coloque uma folha de papel vegetal por cima.</span></span></li></ol><span style="font-family: arial; font-size: medium;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid74Nf10nVxPgrkMTipNfAIeCUC_i__u_96lZprlD0zC9YrHm-FKihtkTKTM50YFRnHRUa2CJp6oBWmaCk7DkSMrbXvtqXYXPPFoUVKP6Js1puJShgLAaskyOB_Ta8F4ut1z2hHmJKAeiIdazCECSSbEoMjB8rqRich6F8wTy08M-inPV0YcE2QZhvpQ/s1200/IMG_20230204_143140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="678" height="940" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid74Nf10nVxPgrkMTipNfAIeCUC_i__u_96lZprlD0zC9YrHm-FKihtkTKTM50YFRnHRUa2CJp6oBWmaCk7DkSMrbXvtqXYXPPFoUVKP6Js1puJShgLAaskyOB_Ta8F4ut1z2hHmJKAeiIdazCECSSbEoMjB8rqRich6F8wTy08M-inPV0YcE2QZhvpQ/w532-h940/IMG_20230204_143140.jpg" width="532" /></a></div><br /></div><span style="background-color: white; color: #262626;"><div style="text-align: justify;"><b>Preparação com a Bimby</b></div></span></span><ol style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Unte e polvilhe com farinha uma forma redonda com furo, reserve.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Pré aqueça o forno a 180 ° C.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque uma taça sobre o copo da Bimby, pese 60 g de óleo de girassol e 200 g de leite, reserve.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque a borboleta, junte os ovos e o açúcar, bata 5 min/37°C/vel. 3.5;</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">De seguida bata mais 3 min/ vel. 3.5</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Programe 1 min/ vel 2 e despeje sobre a tampa a mistura do óleo e do leite.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Retire a tampa, adicione o coco ralado, o sal, a farinha e o fermento em pó, programe 40 seg/vel. 3.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Retire a borboleta e adicione o chocolate granulado, envolva com a espátula.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque a massa na forma e leve ao forno durante 35 minutos, 180° C.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Se começar a ficar muito dourado, coloque uma folha de papel vegetal por cima</span></span></li></ol><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-91689870552141099192023-03-08T08:30:00.005+00:002023-03-08T08:30:00.232+00:00RAIA COM LEGUMES E MOLHO DE CEBOLADA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ucCgsfT8HNrzwuULKXzIXnnuV8bUfW-6cPRx3Xc__hMl8dMO_RQd5oEeyVR7kKfop3A3YA9gOzCMXtiDw7QkvvgAeKfjwPzSTqNP0mfecmXhcCOee5mxQLFT-nuVJ35zSpfSnp05ORnRaY1DiMUMmKIZywjZvfpCjiQkvR-SVplkPrGsR3AN5Xc3rA/s1200/IMG_20230203_131236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="651" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ucCgsfT8HNrzwuULKXzIXnnuV8bUfW-6cPRx3Xc__hMl8dMO_RQd5oEeyVR7kKfop3A3YA9gOzCMXtiDw7QkvvgAeKfjwPzSTqNP0mfecmXhcCOee5mxQLFT-nuVJ35zSpfSnp05ORnRaY1DiMUMmKIZywjZvfpCjiQkvR-SVplkPrGsR3AN5Xc3rA/w559-h651/IMG_20230203_131236.jpg" width="559" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">A Raia é um peixe muito saboroso, seja frito, grelhado, assado no forno, cozido em caldeirada ou em branco. </span></p><p><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626;">Ingredientes</span><br style="background-color: white; color: #262626;" /></span></p><ul style="text-align: left;"><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">4 postas de peixe</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">4 batatas</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 cenouras médias</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Couves ou outra verdura para cozer</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 cebolas</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">3 dentes de alho</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Azeite q.b.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1/2 copo de vinho branco</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Sal q. b.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 colheres de sopa de pimentão doce, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Piripiri q. b., <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 ramilhos de salsa</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 folhas de louro</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">10 colheres de sopa do caldo de cozer o peixe</span></span></li></ul><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9mEWWi53iC_VJyvCeVsLYKeTZnsMYmenLOah15iJ9qTwJDXlNipsxJoUvGZJU20oBjxcoxdV_lXhqaoXSGJZllbybSE7bTtFg_AvWL-Q3GBGPNWrrrk1yqKoQ7wLcM2BCF677Ql3glb2dlxmMMh0y13Rg70hKRGsijGka8qXXIGksNfTqotq8PK_2A/s1200/IMG_20230203_131142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" height="1032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9mEWWi53iC_VJyvCeVsLYKeTZnsMYmenLOah15iJ9qTwJDXlNipsxJoUvGZJU20oBjxcoxdV_lXhqaoXSGJZllbybSE7bTtFg_AvWL-Q3GBGPNWrrrk1yqKoQ7wLcM2BCF677Ql3glb2dlxmMMh0y13Rg70hKRGsijGka8qXXIGksNfTqotq8PK_2A/w499-h1032/IMG_20230203_131142.jpg" width="499" /></a></div><div style="text-align: justify;"><span style="color: #262626;"><br /></span></div><span style="background-color: white; color: #262626;"><div style="text-align: justify;">Preparação</div></span></span><ol style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Comece por descascar as batatas e as cenouras, coza-as em água temperada com sal.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Num outro tacho coza o peixe, em água temperada com sal, um fio de azeite, uma folha de louro e um ramilho de salsa.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Escolha a verdura e coza-a também num tacho à parte.</span></span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626;">Numa frigideira coloque o azeite, as cebolas cortadas em rodelas finas </span>e os alhos bem picados. Quando a cebola estiver translúcida adicione o vinho branco, o pimentão, o piripiri e o caldo do peixe, envolva e deixe apurar o molho em lume brando cerca de 5 minutos, mexendo de vez em quando.</span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque os legumes e o peixe numa travessa e por cima o molho de cebolada.</span></span></li></ol><span style="background-color: white; color: #262626;"><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">Bom apetite</span><span style="font-family: arial; font-size: large;"> </span></div></span><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-82995900561446368382023-03-05T08:30:00.005+00:002023-03-05T08:30:00.251+00:00ROLO DE MASSA FOLHADA COM RECHEIO DE MAÇÃ, CAJU E CANELA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPeaf_Hxi7gofoPk3tOuWox1lRG8XzfIXcRC0SzAhynihyZk7paog7nOJGSHudwaG8ANkRw9fnUUcuR2ycNzsiyEVCBWFNsO9X-QWA5nsii44WVvtMkyycuCVJdJMJwdk3nN0VUnJb8s1To648O9ca0xpzJF7j920zlLpaoDuiZqBVwcApLnY8gOUrQ/s1200/IMG_20230114_185738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="565" data-original-width="1200" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhPeaf_Hxi7gofoPk3tOuWox1lRG8XzfIXcRC0SzAhynihyZk7paog7nOJGSHudwaG8ANkRw9fnUUcuR2ycNzsiyEVCBWFNsO9X-QWA5nsii44WVvtMkyycuCVJdJMJwdk3nN0VUnJb8s1To648O9ca0xpzJF7j920zlLpaoDuiZqBVwcApLnY8gOUrQ/w640-h302/IMG_20230114_185738.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Para um complemento de sobremesas ou um lanche, muito fácil e rápido de preparar.</span></p><p></p><div style="text-align: justify;"><span style="background-color: white; color: #262626; font-family: arial; font-size: large;">Ingredientes</span></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1 embalagem de massa folhada retangular</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">5 colheres de sopa de açúcar louro</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 maçãs descascadas e cortadas em cubos</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">150 g de caju torrado, partido em pedaços pequenos</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Canela em pó, usei Margão</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1 gema de ovo com 1 colher de leite batida</span></span></li></ul><span style="font-family: arial; font-size: medium;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaL3sGV5mLE5UYg_F2k7fuDQioW3b5dqAmVrNcD6jnu1IltKK78EliuqYyCSlcwoLxD-_D9SKwao59h2CaTE3Md8YTUds4Nl80OnFjTzBDNGj-IFuHmv2Uowa1LBTCXRH2pEEC1eSd3iZMr0LKfRbFd2QOYnNntvBkAt1oloe7JJQjIXy7R_wD_0IzjA/s1200/IMG_20230114_190004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1027" height="718" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaL3sGV5mLE5UYg_F2k7fuDQioW3b5dqAmVrNcD6jnu1IltKK78EliuqYyCSlcwoLxD-_D9SKwao59h2CaTE3Md8YTUds4Nl80OnFjTzBDNGj-IFuHmv2Uowa1LBTCXRH2pEEC1eSd3iZMr0LKfRbFd2QOYnNntvBkAt1oloe7JJQjIXy7R_wD_0IzjA/w614-h718/IMG_20230114_190004.jpg" width="614" /></a></div><br /></div><span style="background-color: white; color: #262626;"><div style="text-align: justify;">Preparação</div></span></span><ol style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Pré aqueça o forno a 180ºC</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Estenda a massa folhada, distribua o açúcar, a maçã, o caju e a canela a gosto, enrole coloque num tabuleiro, pincele com a gema de ovo e leve ao forno a 180 ºC durante 25 minutos.</span></span></li></ol><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioO2Jm5AjPDgO14HmOUX6B7HWpxMZb87bS-MmcnLoZQHQd0ebVsArl2VMJSrkCqfzjebaoOsaaB4vZpvn-xaaphYPkjcixVOWU9eowDStHDSjyVO4yTOFxkj-tRUKzadq_pRwAW5ITDkJ0t30V9HOzpVvx2SlqxE7nu8x2jq9qlfqhL6roagZ0bCI5sg/s1200/IMG_20230114_174525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="1200" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioO2Jm5AjPDgO14HmOUX6B7HWpxMZb87bS-MmcnLoZQHQd0ebVsArl2VMJSrkCqfzjebaoOsaaB4vZpvn-xaaphYPkjcixVOWU9eowDStHDSjyVO4yTOFxkj-tRUKzadq_pRwAW5ITDkJ0t30V9HOzpVvx2SlqxE7nu8x2jq9qlfqhL6roagZ0bCI5sg/w640-h336/IMG_20230114_174525.jpg" width="640" /></a></div><br /></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-32342612747198264352023-03-02T08:30:00.019+00:002023-03-02T08:30:00.215+00:00GALINHA GUISADA COM ESPARGUETE E ERVILHAS<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEGj3LQwpnuPpk2kmN1bsMI2JHrEx7oln4aDeQTXgMgAYOqvujTjodrb6PBbZyqpY3cFNS3M3VQeQiwdaQ5KvV5QdgZXrljuqmgKuq28_0fAXrcTOXwLsX8MaXKW_Gs475e0Bmh_LmOMF6SDLh57TJWE92M8krhVBv11fRL-mI7Yq44BMXgnmNxLvIA/s1200/IMG_20230114_132843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="714" height="1008" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjEGj3LQwpnuPpk2kmN1bsMI2JHrEx7oln4aDeQTXgMgAYOqvujTjodrb6PBbZyqpY3cFNS3M3VQeQiwdaQ5KvV5QdgZXrljuqmgKuq28_0fAXrcTOXwLsX8MaXKW_Gs475e0Bmh_LmOMF6SDLh57TJWE92M8krhVBv11fRL-mI7Yq44BMXgnmNxLvIA/w600-h1008/IMG_20230114_132843.jpg" width="600" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Uma refeição simples e reconfortante como nós gostamos. Usei galinha da minha capoeira, mas pode ser feita com frango que compre no mercado ou nas grandes superfícies.</span></p><p><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626;">Ingredientes</span><br style="background-color: white; color: #262626;" /></span></p><ul style="text-align: left;"><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Galinha cortada em pedaços</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1,5 dl de azeite</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1 cebola picada</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 dentes de alho picados</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2 tomates cortados em cubos</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1 folha de louro</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">1 ramilho de salsa</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">2, 5 dl de vinho branco</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Piripiri q.b.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Sal q.b.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">200 g de ervilhas</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Espaguete q,b.</span></span></li></ul><div><div style="text-align: justify;"><span style="background-color: white; color: #262626; font-family: arial; font-size: large;">Preparação</span></div><ol style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Comece por fazer o refogado com o azeite, a cebola e os alhos picados.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Quando a cebola estiver transparente adicione o tomate, o louro, a salsa e o piripiri a gosto, deixe refogar por mais uns 4 minutos, depois adicione o vinho branco, a galinha cortada em pedaços, tempere de sal e adicione água até cobrir a carne, deixe cozer. Pode cozer numa panela de pressão, que se torna mais rápido, ou num tacho normal.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Depois da galinha cozida retire-a para uma taça, adicione água quente (em proporção ao esparguete que vai cozer) ao guisado da galinha e junte as ervilhas, deixe ferver 5 minutos, depois adicione o esparguete, quando estiver "al dente", retire do lume coloque numa travessa, disponha a galinha em volta e sirva.</span></span></li></ol><span style="background-color: white; color: #262626;"><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">Bom apetite!</span></div></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QzTUIAfqBWd-yjmWJm9UokN7nsfuKRfKPjeU-JWr5E0S1PfgT_nTs_I95ZuyUQhVoC9V5L5h_92eyQr4RxWo-hnQ9rNKOK-7MNiW1lCQkaRlwVGuE879a36Yg1TgWV8wOpwKyGsoW2OrSn23qfWHxKs_MaXvsiAbE0JgxxSV0OZZpvYvPNl-GEoe2w/s1200/IMG_20230114_132833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QzTUIAfqBWd-yjmWJm9UokN7nsfuKRfKPjeU-JWr5E0S1PfgT_nTs_I95ZuyUQhVoC9V5L5h_92eyQr4RxWo-hnQ9rNKOK-7MNiW1lCQkaRlwVGuE879a36Yg1TgWV8wOpwKyGsoW2OrSn23qfWHxKs_MaXvsiAbE0JgxxSV0OZZpvYvPNl-GEoe2w/s16000/IMG_20230114_132833.jpg" /></a></div><p><br /></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-42709771507248299682023-02-27T08:30:00.005+00:002023-02-27T08:30:00.228+00:00FILHOSES DE ABÓBORA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeT_eJS5HIaI89aEg8iStisvyXHfeGizcBVZ-mC1iRijFQbwtossOx1rsfgM0MxUagf0-Lxr4ZFTNTTjo8FQqKSMDTKNfDsyZHSpo8msCXilJgRM-ZXdv4TYI5NTQTkUqXn_1ig99OJBA_J0pfNrZGYLEjtdDtK4RSd5oGzrNjRf_53GQD6sayxQ2c5w/s4000/IMG_20230107_180452.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="4000" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeT_eJS5HIaI89aEg8iStisvyXHfeGizcBVZ-mC1iRijFQbwtossOx1rsfgM0MxUagf0-Lxr4ZFTNTTjo8FQqKSMDTKNfDsyZHSpo8msCXilJgRM-ZXdv4TYI5NTQTkUqXn_1ig99OJBA_J0pfNrZGYLEjtdDtK4RSd5oGzrNjRf_53GQD6sayxQ2c5w/w640-h310/IMG_20230107_180452.jpg" width="640" /></a></div><br /><p></p><p><span style="font-family: arial; font-size: medium;">Comem-se em qualquer altura do ano, seja pelo Natal, Carnaval, em festas locais e acompanhadas com uma chávena de café feito na cafeteira, são uma tentação.</span></p><p><span style="font-family: arial; font-size: medium;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">200 g de abóbora cozida e escorrida</span></li><li><span style="font-family: arial; font-size: medium;">Raspa de uma laranja pequena</span></li><li><span style="font-family: arial; font-size: medium;">Sumo de 1 laranja</span></li><li><span style="font-family: arial; font-size: medium;">1 ovo, previamente batido</span></li><li><span style="font-family: arial; font-size: medium;">3 colheres de sopa de açúcar</span></li><li><span style="font-family: arial; font-size: medium;">1/2 cálice de aguardente</span></li><li><span style="font-family: arial; font-size: medium;">170 g de farinha</span></li><li><span style="font-family: arial; font-size: medium;">1 colher de chá de fermento para bolos, <a href="https://www.vahine.fr/" target="_blank">usei Vahiné</a></span></li><li><span style="font-family: arial; font-size: medium;">Açúcar q.b.</span></li><li><span style="font-family: arial; font-size: medium;">Canela em pó, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vO-PjaWGSmf0bRLbyc9CjbNaXtqXFoFLCXjJb33KEopiD3oAQbq_nxX1r0txzt18g42mWuxOJ8UFjzJ4v7eJady9-i3PnV_IESvTLJ9mgP8l8tgSQdwCjgxRmllXPcZSIPxRGEsg5o6kQTzfqL-1VTXkStuRDhzS5MsEr8SwmeEBZxCtUH2ZFINJhg/s1200/IMG_20230107_180416.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="712" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vO-PjaWGSmf0bRLbyc9CjbNaXtqXFoFLCXjJb33KEopiD3oAQbq_nxX1r0txzt18g42mWuxOJ8UFjzJ4v7eJady9-i3PnV_IESvTLJ9mgP8l8tgSQdwCjgxRmllXPcZSIPxRGEsg5o6kQTzfqL-1VTXkStuRDhzS5MsEr8SwmeEBZxCtUH2ZFINJhg/w380-h640/IMG_20230107_180416.jpg" width="380" /></a></div><br /><span style="font-family: arial; font-size: medium;">Preparação</span></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626;">Coloque a abóbora numa taça, adicione a raspa e o sumo da laranja, misture bem.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Adicione o ovo batido, o açúcar e a aguardente, envolvendo tudo muito bem.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Junte a farinha e o fermento, misture tudo muito bem.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">A massa deve ficar leve, mas não muito fluída, se necessário adicione um pouco mais de farinha.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Numa frigideira funda onde já tem o óleo quente e com a ajuda de uma colher de sopa, coloque bolas de massa, quando estiverem com uma cor dourada retire para um papel absorvente.</span></span></li><li><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Por fim passe uma a uma por uma mistura de açúcar e canela.</span></span></li></ol><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626;">Por aqui adoramos quando estão mornas e no dia em que são feitas.</span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626;"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYKL6GsgknT1RIdgm6HcpuvurmqQSD78IGT0zSai8Tm8iy8_753itmYNT1qGghE_-sWtKIqH7q3Yb_ha4b7Ob0BCAKNr_tAVHGbbmzrSfgFQHwz3LwTySvYlcJ6nBvdu_O1TdGQn-54vabOMoK7N8scNNQUwOCsnFnHRxsWHyG6VEqJs6qqedGqLkIg/s1200/IMG_20230107_180303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="650" data-original-width="1200" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYKL6GsgknT1RIdgm6HcpuvurmqQSD78IGT0zSai8Tm8iy8_753itmYNT1qGghE_-sWtKIqH7q3Yb_ha4b7Ob0BCAKNr_tAVHGbbmzrSfgFQHwz3LwTySvYlcJ6nBvdu_O1TdGQn-54vabOMoK7N8scNNQUwOCsnFnHRxsWHyG6VEqJs6qqedGqLkIg/w640-h346/IMG_20230107_180303.jpg" width="640" /></a></div></span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com2tag:blogger.com,1999:blog-647430329442240224.post-3857824582571470002023-02-23T19:00:00.039+00:002023-02-23T19:00:00.231+00:00PÃO SALOIO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcrRB4AZ0g7D3v6xErBib6TU2uBqlviGols64IY2gd1cEuhH9magaVUAptnOuGGA1fTLjkALVt_zwBfVD3huPjpbDuuDODcYLDvHezTdgG_qiHBVenn_n65le4Cd04kRAuVoSlMVOwxRKzSKEMVR04Qvt-0jG-IIIGH1X4-67BRxoOOK0bbTimGvmtw/s1200/IMG_20230209_204435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="845" height="809" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcrRB4AZ0g7D3v6xErBib6TU2uBqlviGols64IY2gd1cEuhH9magaVUAptnOuGGA1fTLjkALVt_zwBfVD3huPjpbDuuDODcYLDvHezTdgG_qiHBVenn_n65le4Cd04kRAuVoSlMVOwxRKzSKEMVR04Qvt-0jG-IIIGH1X4-67BRxoOOK0bbTimGvmtw/w569-h809/IMG_20230209_204435.jpg" width="569" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKxNAtUgUGg9WU1_o-7GQjR5KLQY-zg1U9Q64jgn2KpgIjQDw3-aPwkhRmDPHmNjv4THeCiSdvcX5-OwD1n6n2HwR6-ywiRKQtxMuX5j-GyKFx9vXS5itc3R1cAvQgya85n3jkZdw-rSxfwF1PhfkS3rCJkBTIJQqg78p8y0JmKxWVfmPgq8M9UvWUg/s1200/IMG_20230209_190050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="756" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKxNAtUgUGg9WU1_o-7GQjR5KLQY-zg1U9Q64jgn2KpgIjQDw3-aPwkhRmDPHmNjv4THeCiSdvcX5-OwD1n6n2HwR6-ywiRKQtxMuX5j-GyKFx9vXS5itc3R1cAvQgya85n3jkZdw-rSxfwF1PhfkS3rCJkBTIJQqg78p8y0JmKxWVfmPgq8M9UvWUg/w568-h756/IMG_20230209_190050.jpg" width="568" /></a></div><p></p><div style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">A receita que partilho hoje é algo que não pode faltar em qualquer refeição, pão.</span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;"><br /></span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">O fim de semana é uma boa altura para o fazer em maior quantidade e congelar em fatias depois de frio.</span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Segui a receita do cookidoo mas adicionei sementes linhaça, podem adicionar outras a gosto.</span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;"><br /></span></span></div><div style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></span></div><div style="text-align: justify;"><ul><li style="text-align: justify;"><span style="background-color: white; color: #262626; text-align: left;"><span style="font-family: arial; font-size: medium;">300 g de água</span></span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #262626; text-align: left;">8 g de fermento padeiro seco, <a href="https://www.vahine.fr/" target="_blank">usei Vahiné</a> , ou </span>20 g de fermento de padeiro fresco</span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626; text-align: left;"><span style="font-family: arial; font-size: medium;">500 g de farinha tipo 65</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626; text-align: left;"><span style="font-family: arial; font-size: medium;">1 colher de chá de sal em pó</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626; text-align: left;"><span style="font-family: arial; font-size: medium;">30 g de sementes de linhaça</span></span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zPG0JecTTQMtk8Po1lNVzKCpzZcGLHd0-A-emIaRaVlWIsFwbcKN7uL51U_mdWU8t57SebIaZ2MMRfi9MxLTzYyFtl7YzzBZwfKivGQoIjAl-hEjOhCOIiU1Nah2jiaohMfuzvl2lU0qB-3ZRKqZGFlolsAACjfWDn3t70vzVk2oiWyHvHXePRtx2Q/s1200/IMG_20230209_190009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="756" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zPG0JecTTQMtk8Po1lNVzKCpzZcGLHd0-A-emIaRaVlWIsFwbcKN7uL51U_mdWU8t57SebIaZ2MMRfi9MxLTzYyFtl7YzzBZwfKivGQoIjAl-hEjOhCOIiU1Nah2jiaohMfuzvl2lU0qB-3ZRKqZGFlolsAACjfWDn3t70vzVk2oiWyHvHXePRtx2Q/w567-h756/IMG_20230209_190009.jpg" width="567" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: justify;"><span style="color: #262626; font-family: arial; font-size: medium;">Preparação Bimby</span></div><div style="text-align: left;"><ol style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque no copo a água e o fermento, programe 2 min/ 37° C/vel. 2</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Junte a farinha, as sementes e o sal, programe velocidade espiga /2 minutos.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Retire para uma taça, tape com um pano e deixe levedar em local morno durante 40 minutos.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Pré aqueça o forno a 200 ° C</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Coloque uma folha de papel vegetal num tabuleiro.</span></span></li><li style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial; font-size: medium;">Sobre uma superfície polvilhada com farinha faça uma bola com a massa, polvilhe com farinha, faça dois cortes em cruz, coloque a massa no tabuleiro e leve ao forno durante 30 minutos.</span></span></li></ol></div></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com1tag:blogger.com,1999:blog-647430329442240224.post-69093656634628281862022-11-16T18:38:00.000+00:002022-11-16T18:38:47.098+00:00TARTE DE ESPINAFRES COM RICOTA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEINlCU8zB1wlsDh8FQShBOeNBywNRGd-yrzdy8U3OGacUrCBaFMKIlQpHyV_SoY2Q0hdeeI8vhhvHfDYLd3VRMhd0rc8JU9mt3rgnW9NlDHgYtbBkIS2PIAi1vCYh54iOTaOuXDeiRxyFE3dyHUUBEhZFf78cyZeeDHTWXqsYKofB_QgkwDlbLOYWQA/s1200/IMG_20220216_202645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEINlCU8zB1wlsDh8FQShBOeNBywNRGd-yrzdy8U3OGacUrCBaFMKIlQpHyV_SoY2Q0hdeeI8vhhvHfDYLd3VRMhd0rc8JU9mt3rgnW9NlDHgYtbBkIS2PIAi1vCYh54iOTaOuXDeiRxyFE3dyHUUBEhZFf78cyZeeDHTWXqsYKofB_QgkwDlbLOYWQA/w640-h310/IMG_20220216_202645.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Uma tarte deliciosa, simples de fazer e que pode servir como petisco numa festa, piquenique ou como refeição.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Segui a sugestão de <a href="https://carlocao.com/vegan-spinach-pie-with-ricotta/" target="_blank">Carlo Cao no seu blogue</a>, onde apresenta uma versão vegana, nesta fiz algumas alterações ao meu gosto.</span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">2 embalagens de massa folhada</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">1 cebola cortada em meias luas finas</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">2 dentes de alho picado</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">100 g de manteiga</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">750 g de espinafres, frescos ou congelados </span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">200 ml de natas</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Noz moscada, usei <a href="https://www.margao.pt/" target="_blank">Margão</a></span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Sal q.b.</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">100 g de pão ralado</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">1 gema de ovo</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpX12aveFADDbb5h6-qhnoyYXS2vTHbuUeUAk6G26_Yzq9p0XWXtfOvUMaI6BGEgzh3GjVBOfcz2fL27TzdG7iAACUKU3O0OJ1kCQlFfKdqVt6-4OqHPDFMCLAQJ9r0em7kJwNmYWeW6GrNV33UqYmKTu5eZLZzrr8W9iUSjeYst6l13SWEU8vB_V8Q/s1200/IMG_20220216_203544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="683" height="1119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOpX12aveFADDbb5h6-qhnoyYXS2vTHbuUeUAk6G26_Yzq9p0XWXtfOvUMaI6BGEgzh3GjVBOfcz2fL27TzdG7iAACUKU3O0OJ1kCQlFfKdqVt6-4OqHPDFMCLAQJ9r0em7kJwNmYWeW6GrNV33UqYmKTu5eZLZzrr8W9iUSjeYst6l13SWEU8vB_V8Q/w637-h1119/IMG_20220216_203544.jpg" width="637" /></a></div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmG1Otd-HJi6dGcoJerirS_rvbhBRN99n-LI4hJZ3FU7e3fugyO-0FYwx7Szfxt3i5BOwicltha_v4gvMlTa-6NhvJYZNs85eeWLO0-rJAJf1vw8yNEuY88JPWD4H3Nk8gbpQnFK-GZedDmO4WM5CxHPVzORUCxFI1ZObayxzkFfwXKWP39SxkEuW58A/s1200/IMG_20220216_203755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmG1Otd-HJi6dGcoJerirS_rvbhBRN99n-LI4hJZ3FU7e3fugyO-0FYwx7Szfxt3i5BOwicltha_v4gvMlTa-6NhvJYZNs85eeWLO0-rJAJf1vw8yNEuY88JPWD4H3Nk8gbpQnFK-GZedDmO4WM5CxHPVzORUCxFI1ZObayxzkFfwXKWP39SxkEuW58A/w640-h310/IMG_20220216_203755.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UVChXZOLsZ6TDL0WPMvqv8eOpMSnuhBgCybiDMSmoP4h4eFE5esqi32KknDT2r80nBE_ppxW8Cx7Gst4mzy3wvvgRqnhMGSOaY28W8vN1IctR2O-p1KJ3Ce1Bk5h0SN9aX5-c9F3QCeVXroHnXdLBnZYq5rCsQ7oL0WjsWO5Kt-eiX8g-R8s2m7DCg/s1200/IMG_20220216_203834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UVChXZOLsZ6TDL0WPMvqv8eOpMSnuhBgCybiDMSmoP4h4eFE5esqi32KknDT2r80nBE_ppxW8Cx7Gst4mzy3wvvgRqnhMGSOaY28W8vN1IctR2O-p1KJ3Ce1Bk5h0SN9aX5-c9F3QCeVXroHnXdLBnZYq5rCsQ7oL0WjsWO5Kt-eiX8g-R8s2m7DCg/w640-h310/IMG_20220216_203834.jpg" width="640" /></a></div><br /><div style="text-align: justify;"><span style="font-family: arial; font-size: large;">Preparação</span></div></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Forre uma forma de aro com fundo amovível com papel vegetal, usei o que vem com a massa folhada;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Coloque a massa folhada inteira em cima, fundo e laterais, reserve;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Numa frigideira coloque metade da manteiga, adicione a cebola e o alho, deixe caramelizar a cebola;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Junte os espinafres, se usar congelados devem levar muito pouca água, junte as natas e tempere com sal e noz moscada;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Retire para uma taça e reserve;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Na mesma frigideira coloque a restante manteiga e o pão ralado, envolva e deixe dourar, sem torrar;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Coloque o pão sobre a massa folhada, por cima deste a mistura dos espinafres e por último o queijo ricota;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Forre o topo com a outra massa folhada, recorte o excesso e una as duas massas;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Com as sobras de massa pode decorar a gosto;</span></li><li style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Pincele com gema de ovo e leve ao forno a 180 º C durante 35 minutos.</span></li></ul><div style="text-align: justify;"><span style="font-family: arial; font-size: medium;"><br /></span></div></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-32645856992186249882022-04-28T20:23:00.001+01:002022-04-28T20:23:21.370+01:00LOUSÃ, SUAS PAISAGENS E GASTRONOMIA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDCvCqUhMfL5nKRJlQYROl3eFPJj_yQUgxrRR5NA6ghjLSNlc_1f4DJlqL0AaEHGxOSaahnaiqxWePB04Hp7V9665j23-E4QbwrHoA4VTA7VX9HZ65QOoyL9r8eSCFw6idlZ7LW9asDMJdfMCYx9yF009YAOyQrvkmI_YtJ3eBD_j8CcLapg0TO70dQ/s1200/IMG_6108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDCvCqUhMfL5nKRJlQYROl3eFPJj_yQUgxrRR5NA6ghjLSNlc_1f4DJlqL0AaEHGxOSaahnaiqxWePB04Hp7V9665j23-E4QbwrHoA4VTA7VX9HZ65QOoyL9r8eSCFw6idlZ7LW9asDMJdfMCYx9yF009YAOyQrvkmI_YtJ3eBD_j8CcLapg0TO70dQ/w640-h480/IMG_6108.JPG" width="640" /></a></div><p></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Lousã é uma vila encantadora, com paisagens naturais magníficas, destacando-se as Aldeias do Xisto e o Passadiço da Lousã entre a vila e o Complexo Turístico da Senhora da Piedade.</span></p><p style="text-align: justify;"><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXDPvR19Goj4_PxMMDSZ33aovQTgPAqotcdF-JA3LloLg0ahx05DwZ-TAFpv1e_8YkHk-tRJYUkPhMCG1XCuOj4Caz8NxBjhxFluN5vD32xyh8e-o1gpxIixat2pvySL5NEuB4frodg9g_qSt-3v0MtK6DzjwpCn2IfRFtiudAcsb1IZmgb6R4lTE0A/s1200/IMG_6102.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1025" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXDPvR19Goj4_PxMMDSZ33aovQTgPAqotcdF-JA3LloLg0ahx05DwZ-TAFpv1e_8YkHk-tRJYUkPhMCG1XCuOj4Caz8NxBjhxFluN5vD32xyh8e-o1gpxIixat2pvySL5NEuB4frodg9g_qSt-3v0MtK6DzjwpCn2IfRFtiudAcsb1IZmgb6R4lTE0A/w547-h640/IMG_6102.JPG" width="547" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Santuário de Nossa Senhora da Piedade</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOjC80xf-DNrpJ3gR-E7GBVhpz-e1Pst8mXcXLJ9vQvp-BfDma6jqkIYWC4nQwKkCvAfcCQTcY_gsypVJHTS6fMMppuBxn3vG-Vby1FLs1hkRFoJohGYcZCF-mnKvBIMT1bF-Q5yBsp29ws1JJ4qglw09_WcyU6PynL4dh89CkBKNz5PT6ng--cc9UQ/s1200/IMG_6105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="771" data-original-width="1200" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOjC80xf-DNrpJ3gR-E7GBVhpz-e1Pst8mXcXLJ9vQvp-BfDma6jqkIYWC4nQwKkCvAfcCQTcY_gsypVJHTS6fMMppuBxn3vG-Vby1FLs1hkRFoJohGYcZCF-mnKvBIMT1bF-Q5yBsp29ws1JJ4qglw09_WcyU6PynL4dh89CkBKNz5PT6ng--cc9UQ/w640-h412/IMG_6105.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Santuário de Nossa Senhora da Piedade</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAVwNZAqwSUJ-Ih_GhWJ4l8mvGANvfjPRRTcSQgpnnfmCafNzkWsWGbJeMsqx7-BsPMgCGPNKKhCqr_5GxoKey2dejadSkc14JBSMhnpFzwNvBAdBYcH0UXDXrKl-cBOzv1sVHmsqzjQgMyf4k0uOjoOpw5ZgWwl5EoL-BQiTeIEtvgG-nTpFMk4xGQ/s1200/IMG_6101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1014" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAVwNZAqwSUJ-Ih_GhWJ4l8mvGANvfjPRRTcSQgpnnfmCafNzkWsWGbJeMsqx7-BsPMgCGPNKKhCqr_5GxoKey2dejadSkc14JBSMhnpFzwNvBAdBYcH0UXDXrKl-cBOzv1sVHmsqzjQgMyf4k0uOjoOpw5ZgWwl5EoL-BQiTeIEtvgG-nTpFMk4xGQ/w540-h640/IMG_6101.JPG" width="540" /></a></div><div><br /></div><div><span style="font-family: arial; font-size: large; text-align: justify;">A sua gastronomia também é famosa, desde a Chanfana e seus derivados, como as Sopas do Casamento, os Negalhos e as Empadas. O Cabrito, o Veado, o Javali, a Truta, entre outras ofertas, são também excelentes escolhas. </span></div><div><span style="font-family: arial; font-size: large; text-align: justify;">Para fi</span><span style="text-align: justify;"><span style="font-family: arial; font-size: medium;">nalizar a degustação destas iguarias, que não deve ter tempo nem hora, destaco as broinhas-doces e os serranitos acompanhados com o famoso Licor Beirão, um símbolo da Lousã. </span></span></div><div><span style="font-family: arial; font-size: large; text-align: justify;"><br /></span></div><div><span style="font-family: arial; font-size: large; text-align: justify;">De referir também o seu mel que tem a Denominação de Origem Controlada.</span></div><div><span style="font-family: arial; font-size: large; text-align: justify;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1e0ehM3SwMrHKGfkguzE18_M7EQbXJwKfWPfbM1YduL2SZXeI2ITEff3ZkoW5FGRZG1U5jDYeaaUu2UQgb2q3RRzg0VNNFX_sWanGTOXMqI2XjmJFYDhirpmo73_KrMXfF9moD3lvUAxuhor7e9otwApbMuo71afMkINLPrYLHDFoW6q8lIjkFhI4A/s1200/IMG_6147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1019" data-original-width="1200" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1e0ehM3SwMrHKGfkguzE18_M7EQbXJwKfWPfbM1YduL2SZXeI2ITEff3ZkoW5FGRZG1U5jDYeaaUu2UQgb2q3RRzg0VNNFX_sWanGTOXMqI2XjmJFYDhirpmo73_KrMXfF9moD3lvUAxuhor7e9otwApbMuo71afMkINLPrYLHDFoW6q8lIjkFhI4A/w640-h544/IMG_6147.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cabrito Assado</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5VjKIb-XoGewMOlEPiLVksUPc0xrIgZi0Bq3d-dmfkQ76E05q1v1h33jFoLESOBGpeh9mJgJpBzdjOQ-Xt5EojqIqtjSSliPaaaftloioYZtcrKSx4mD5xMgm0w2trc47yYNpiA7f2Aj9uPtlFi9GtH2CzZv5CHH06zqN6LXjCAnjT3NJq_H4VKvTQ/s1200/IMG_20220224_124953.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5VjKIb-XoGewMOlEPiLVksUPc0xrIgZi0Bq3d-dmfkQ76E05q1v1h33jFoLESOBGpeh9mJgJpBzdjOQ-Xt5EojqIqtjSSliPaaaftloioYZtcrKSx4mD5xMgm0w2trc47yYNpiA7f2Aj9uPtlFi9GtH2CzZv5CHH06zqN6LXjCAnjT3NJq_H4VKvTQ/w480-h640/IMG_20220224_124953.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chanfana</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOREujKN6rW5N1nwns6l6P1kRrpq5uObECZ7oz4Zlayu2VfbOvZpqgf1pkbZTB9CEB9E32yt1kht9iv76BehVp-93IZLVxSHP4h9klo1ksioCATEeK90lRjCsnZ3FD6Ph7tINa-vlRLM1BFujCpQAuoKsQGGrXQWGkE24gw6Q1RvGrDXRYjIXAqA2b-g/s1200/IMG_20220224_123430.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOREujKN6rW5N1nwns6l6P1kRrpq5uObECZ7oz4Zlayu2VfbOvZpqgf1pkbZTB9CEB9E32yt1kht9iv76BehVp-93IZLVxSHP4h9klo1ksioCATEeK90lRjCsnZ3FD6Ph7tINa-vlRLM1BFujCpQAuoKsQGGrXQWGkE24gw6Q1RvGrDXRYjIXAqA2b-g/w640-h310/IMG_20220224_123430.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Empadas de chanfana</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0bRJwBdpMjjSSwjUkF04tXQyCmxi2chKJeai9WAEYKdmq6U2rKN-uvq1TnxGbkarC_6G3xEJI7Aqi-YdKxXBgJBkD862iXgaK2EsiCfDASqxcjeFzXWyqBq4E353DzJj40uubgM8xR0bHtdpeSDB7knzzYc2eAI3fbfNiF3xxLV3DwQV0H8NEf1oVw/s1200/IMG_20220224_134759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1130" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0bRJwBdpMjjSSwjUkF04tXQyCmxi2chKJeai9WAEYKdmq6U2rKN-uvq1TnxGbkarC_6G3xEJI7Aqi-YdKxXBgJBkD862iXgaK2EsiCfDASqxcjeFzXWyqBq4E353DzJj40uubgM8xR0bHtdpeSDB7knzzYc2eAI3fbfNiF3xxLV3DwQV0H8NEf1oVw/w602-h640/IMG_20220224_134759.jpg" width="602" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Licor Beirão</td></tr></tbody></table><br /><div style="text-align: justify;"><span style="font-family: arial;"><span style="font-size: medium;">Sempre que voltamos existe sempre algo para descobrir, para ver admirar e saborear, uma das regiões de Portugal que tem muito para oferecer, onde podemos desfrutar a natureza, encher os pulmões de ar fresco e renovar energias.</span></span></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-25798341327139158032022-03-01T08:00:00.133+00:002022-03-01T08:00:00.242+00:00ARROZ DE PATO BRAVO COM GRELOS<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggC76Cf8LvFzjBSA1-djZFkrqXW4DBLmVpH9_i3o9it2PbBu2KKIPqrlT1NUVC5YYYXk145LM5feM0pLUd4vL4-ImMtFwkYPjfEOuBaN23-QRs6pyx-iHFU7avTYjH32wvs-rECjpEJl9NpbrlLrXrx5qob4ZL3KCyo6EasrSFo5zHujlzPzeglDKvWQ=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEggC76Cf8LvFzjBSA1-djZFkrqXW4DBLmVpH9_i3o9it2PbBu2KKIPqrlT1NUVC5YYYXk145LM5feM0pLUd4vL4-ImMtFwkYPjfEOuBaN23-QRs6pyx-iHFU7avTYjH32wvs-rECjpEJl9NpbrlLrXrx5qob4ZL3KCyo6EasrSFo5zHujlzPzeglDKvWQ=w640-h310" width="640" /></a></span></div><span style="font-family: arial;"><br /><div style="text-align: justify;">Ingredientes</div></span><p></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;">1 pato bravo, cortado em pedaços pequenos</span></li><li style="text-align: justify;"><span style="font-family: arial;">1,5 dl de azeite</span></li><li style="text-align: justify;"><span style="font-family: arial;">1 cebola picada</span></li><li style="text-align: justify;"><span style="font-family: arial;">2 dentes de alho</span></li><li style="text-align: justify;"><span style="font-family: arial;">4 colheres sopa de polpa de tomate com cebola e alho, <a href="https://www.compal.pt/" target="_blank">usei Compal da Horta</a></span></li><li style="text-align: justify;"><span style="font-family: arial;">1 dl de vinho branco</span></li><li style="text-align: justify;"><span style="font-family: arial;">1 colher sopa de pimentão doce, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></li><li style="text-align: justify;"><span style="font-family: arial;">1 folha de louro</span></li><li style="text-align: justify;"><span style="font-family: arial;">1 ramo de salsa</span></li><li style="text-align: justify;"><span style="font-family: arial;">Piripiri q.b., <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></li><li style="text-align: justify;"><span style="font-family: arial;">Sal</span></li><li style="text-align: justify;"><span style="font-family: arial;">Pimenta 4 Bagas, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></li><li style="text-align: justify;"><span style="font-family: arial;">300 g de arroz carolino, <a href="http://www.orivarzea.pt/pt" target="_blank">usei Bom Sucesso</a></span></li><li style="text-align: justify;"><span style="font-family: arial;">900 g de água</span></li><li style="text-align: justify;"><span style="font-family: arial;">Grelos de couve q.b.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicH7SUloWpCD48sn4t0tKepEIiSIbnZaDltZFfvTb068ukSTIEG3iGlxgtKVJpyY5MdSHApG3VSgibaGMPw0t_D2otMQMsnH29XVS61paf-BSbXhQgD8C-7eL39ljAVI8SDBMlwHcFpjgeFZTyb_iXoe58AGl0oEBAYw2f_6s1L01WtsQ_OfbG-m4oBw=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="1200" height="444" src="https://blogger.googleusercontent.com/img/a/AVvXsEicH7SUloWpCD48sn4t0tKepEIiSIbnZaDltZFfvTb068ukSTIEG3iGlxgtKVJpyY5MdSHApG3VSgibaGMPw0t_D2otMQMsnH29XVS61paf-BSbXhQgD8C-7eL39ljAVI8SDBMlwHcFpjgeFZTyb_iXoe58AGl0oEBAYw2f_6s1L01WtsQ_OfbG-m4oBw=w640-h444" width="640" /></a></div><span style="font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;">Preparação</span></div></div><p></p><div><ul style="text-align: left;"><li><span style="text-align: justify;"><span style="font-family: arial;">Coloque num tacho o azeite, adicione a cebola e o alho, deixe refogar até a cebola ficar translúcida;</span></span></li><li style="text-align: justify;"><span style="font-family: arial;">Junto a polpa do tomate e deixe apurar um pouco, refresque com o vinho branco e envolva;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Adicione o pimentão doce, o louro, a salsa, o sal, a pimenta e junte o pato;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Adicione um pouco de água só até cobrir a carne, envolva e deixe cozer em lume brando;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Vá vigiando e se necessário adicione mais um pouco de água quente;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Retire a carne e triture o refugado;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Adicione a água e quando começar a ferver junte o arroz e os grelos, envolva e deixe cozinhar em lume brando, retifique os temperos.</span></li><li style="text-align: justify;"><span style="font-family: arial;">Sirva de imediato.</span></li></ul><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgOKMxYKxuzgaNqa0OhdUivm6uoFvD4wJ28ZQZmqED4ELQzOXvJgEmmRtUVDtbYlsgj1DqbtsutjduLugquB4risU0UtEhv3ZJD2hajAntD52hC42lxeNl1uvtoxzRGwQnWjeyOMiqKxWcwmQ_GrHA_khYgnvk3kqEuKzsnFrpHyIGUo30e376Yx5agKg=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEgOKMxYKxuzgaNqa0OhdUivm6uoFvD4wJ28ZQZmqED4ELQzOXvJgEmmRtUVDtbYlsgj1DqbtsutjduLugquB4risU0UtEhv3ZJD2hajAntD52hC42lxeNl1uvtoxzRGwQnWjeyOMiqKxWcwmQ_GrHA_khYgnvk3kqEuKzsnFrpHyIGUo30e376Yx5agKg=w640-h310" width="640" /></a></div><span style="font-family: arial;"><br /></span></div></div>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com1tag:blogger.com,1999:blog-647430329442240224.post-10731517155237535792022-02-25T08:00:00.090+00:002022-02-28T15:32:51.454+00:00BOLO DE MIRTILOS, IOGURTE E LIMÃO<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKwT48LToV0xBDSXzdJbn8uVO-0oOwskehJvICu4aYUaDCtssg_-tIqDpU1Y4vD5lyBuK9JRlXNL2kpP4OHsv4Nla3VQJxlXWl-1oqZA82B_SOA6wNl93GWI74l_4LEyBGcCDrZDlHL-oPoSXQiYU95Nu5-UwpqUE2v_nnObLBAsECr0tHukpSatQ4fA=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKwT48LToV0xBDSXzdJbn8uVO-0oOwskehJvICu4aYUaDCtssg_-tIqDpU1Y4vD5lyBuK9JRlXNL2kpP4OHsv4Nla3VQJxlXWl-1oqZA82B_SOA6wNl93GWI74l_4LEyBGcCDrZDlHL-oPoSXQiYU95Nu5-UwpqUE2v_nnObLBAsECr0tHukpSatQ4fA=w640-h310" width="640" /></a></div><p style="text-align: justify;"><span style="font-family: arial;"><br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">De sabor fresco, de massa húmida, é simplesmente irresistível, seja ao pequeno almoço, ao lanche ou porque sim 😍. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;">180 g de açúcar</span></li><li style="text-align: justify;"><span style="font-family: arial;">Raspa de um limão grande, ou dois pequenos</span></li><li style="text-align: justify;"><span style="font-family: arial;">4 ovos</span></li><li style="text-align: justify;"><span style="font-family: arial;">1 iogurte natural</span></li><li style="text-align: justify;"><span style="font-family: arial;">1 medida de óleo (embalagem do iogurte)</span></li><li style="text-align: justify;"><span style="font-family: arial;">200 g de farinha de trigo</span></li><li style="text-align: justify;"><span style="font-family: arial;">1 colher de chá de fermento para bolos, usei Vahiné</span></li><li style="text-align: justify;"><span style="font-family: arial;">120 g de mirtilos</span></li></ul><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxFx1LfNA09mWbQdJzgtOU3PlthqMDuXAO9PpbtPcWmDd5qUayu5ODwUkV55f68Y9NRcgm9kC4sNBPCktfsXXP3kJ91rtnq1hTWSNU56k_BeoO--4tFo_r8KQoSHCWGIv0BdfqtaRkUOoB-FC2a1RcvIsq3Su3DqYmnHlJXF13OUR4YgfAP7RLb1TJCg=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxFx1LfNA09mWbQdJzgtOU3PlthqMDuXAO9PpbtPcWmDd5qUayu5ODwUkV55f68Y9NRcgm9kC4sNBPCktfsXXP3kJ91rtnq1hTWSNU56k_BeoO--4tFo_r8KQoSHCWGIv0BdfqtaRkUOoB-FC2a1RcvIsq3Su3DqYmnHlJXF13OUR4YgfAP7RLb1TJCg=s16000" /></a></div><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">Preparação</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;">Coloque numa taça o açúcar e a raspa do limão, envolva bem;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Adicione os ovos e misture muito bem com a ajuda de uma vara de arames;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Junte o iogurte e o óleo, envolva;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Adicione a farinha e o fermento, pouco de cada vez, envolva de baixo para cima;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Por fim adicione os mirtilos, envolva com cuidado para não os esmagar;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Coloque a massa numa forma untada e polvilhada com farinha, leve ao forno pré-aquecido a 180º C, durante 40 minutos;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Antes de retirar faça o teste do palito;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Deixe arrefecer durante 10 minutos e desenforme;</span></li><li style="text-align: justify;"><span style="font-family: arial;">Se gostar depois de frio pode polvilhar com açúcar em pó.</span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfIplg2Y5gfsYeD7Lzkqtdy8QqGOIMaa_cEWW83mWbbHSYY5-pmXt7t16eO7tx6f0Q5Xzv1tr3sZs6TNYfkLR3uMmY6Siu_4LXTD-OO5-lKhttNsOKNt2hUy4qe1CjDZLUIlO9l5Mo-0gtyQXUbpf9CMAitEpZpQf3sdhhHT-PLmmbzVqTe8-Qg8CVOw=s1200" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfIplg2Y5gfsYeD7Lzkqtdy8QqGOIMaa_cEWW83mWbbHSYY5-pmXt7t16eO7tx6f0Q5Xzv1tr3sZs6TNYfkLR3uMmY6Siu_4LXTD-OO5-lKhttNsOKNt2hUy4qe1CjDZLUIlO9l5Mo-0gtyQXUbpf9CMAitEpZpQf3sdhhHT-PLmmbzVqTe8-Qg8CVOw=w640-h310" width="640" /></a></div><div><br /></div></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com1tag:blogger.com,1999:blog-647430329442240224.post-33267562754603050642022-02-21T08:00:00.012+00:002022-02-21T08:00:00.564+00:00TAGLIOLINI COM TRUFAS<p style="text-align: justify;"><span style="background-color: white; color: #262626;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #262626;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdPOKwWXyYyAIGDjkWN8s0FJu4JVBZG-85FfaJSgbm3jT4E2fwxBJemv9UQqLl7fBADJcqkHxOV5rsELqlpXIwCmbBnEhZeH3s-WKDpsysjqnCYBrsYAmp_OGjfkR84sMS1zo59_lkk0BnI6W6m3VfWn5Qs2AAlhqqWsFSVmc_7VQH-LcdOk8gXBiCgw=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdPOKwWXyYyAIGDjkWN8s0FJu4JVBZG-85FfaJSgbm3jT4E2fwxBJemv9UQqLl7fBADJcqkHxOV5rsELqlpXIwCmbBnEhZeH3s-WKDpsysjqnCYBrsYAmp_OGjfkR84sMS1zo59_lkk0BnI6W6m3VfWn5Qs2AAlhqqWsFSVmc_7VQH-LcdOk8gXBiCgw=w640-h310" width="640" /></a></span></div><span style="background-color: white; color: #262626;"><span style="font-family: arial;"><br /></span></span><p></p><p style="text-align: justify;"><span style="background-color: white; color: #262626;"><span style="font-family: arial;">Quem não gosta de uma refeição com massa 🍝?</span></span></p><span style="font-family: arial;"><div style="text-align: justify;"><span style="background-color: white; color: #262626;">Quando o tempo é pouco e não se deixou nada planeado para o almoço ou jantar, é o mais prático de se fazer, com bacon, fiambre em cubos, atum ou sobras de carne 🥩 ou de peixe 🐠.</span></div><div style="text-align: justify;"><span style="color: #262626;"><br /></span></div><span style="background-color: white; color: #262626;"><div style="text-align: justify;"><span style="color: #262626;">Nesta receita utilizei massa fresca com trufas, adorámos 😋, comprei no Lidl</span><span style="color: #262626;">.</span></div></span></span><div style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;"><br /></span></span></div><div><div style="text-align: justify;"><span style="background-color: white; color: #262626; font-family: arial;">Ingredientes - 2 pessoas</span></div><span style="font-family: arial;"><span style="background-color: white; color: #262626;"><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">1 embalagem de Tagliolini com trufas</span></span></li><li style="text-align: justify;">2 colheres de sopa de azeite</li><li style="text-align: justify;">200 gr de bacon cortado em tiras finas</li><li style="text-align: justify;">1 cebola picada</li><li style="text-align: justify;">1 alho francês cortado e rodelas finas</li><li style="text-align: justify;">200 ml de natas</li><li style="text-align: justify;">2 ovos escalfados</li><li style="text-align: justify;">Sal</li><li style="text-align: justify;">Pimenta 4 Bagas, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></li></ul><div style="text-align: justify;"><span style="font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Helvetica, Arial, sans-serif; font-size: 14px; text-align: left;"> </span><span style="text-align: left;">Preparação</span><br style="text-align: left;" /><ul><li><span style="text-align: left;">Num tacho com água a ferver e temperada com sal, cozemos a massa ;</span></li><li>Entretanto levamos ao lume uma frigideira com o azeite e o bacon, cozinhamos até este ficar crocante, reservamos;</li><li>Na gordura que ficou na frigideira, refogamos a cebola e o alho francês ;</li><li>Adicionamos as natas, retificamos de sal e pimenta, envolvemos e deixamos cozinhar durante 3 minutos, juntamos a massa e o bacon, envolvemos e servimos com os ovos que foram previamente escalfados ;</li><li>Pode ainda decorar com ervas aromáticas a gosto.</li><li>Bom apetite 🥂</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCLd-pi3J_QiZX6ef7p1xYbGVaOJKlh1T75GcwNjknPry2pfAvh-DOu-ySi4yqHTojiS5jxjNchmTndozDzYZV6E3Z8xCJOIz_KSjYSDl7zLJjjWE1I23sNV_YJ_S21GTVLu2Qtua7omQe-2JinzL9KI7za6ovLIYot9wXG6WCX1EvboktAqr6KKhJQg=s444" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="353" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCLd-pi3J_QiZX6ef7p1xYbGVaOJKlh1T75GcwNjknPry2pfAvh-DOu-ySi4yqHTojiS5jxjNchmTndozDzYZV6E3Z8xCJOIz_KSjYSDl7zLJjjWE1I23sNV_YJ_S21GTVLu2Qtua7omQe-2JinzL9KI7za6ovLIYot9wXG6WCX1EvboktAqr6KKhJQg=w508-h640" width="508" /></a></div><div><br /></div></div></span></span></div>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-85379620598764671772022-02-18T16:47:00.000+00:002022-02-18T16:47:01.528+00:00BOLO DE TÂMARAS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIQFkl1sM1EffczmCHkqcXYowEXPAq5Fv2Fs4FgLG6IayRlRdiQfjeGaGrvf3Dge6zyMnKKziVmrWiHex3jQaUhxMi--wteR14gkYHuDJPhzJVx6eB8Q7bV4MtmTso23plyJJAkF7xfjJhRNutnW1VwRsN7FCRd8mHt5ziS5Ci0L1cilKgFWeWptY8iw=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIQFkl1sM1EffczmCHkqcXYowEXPAq5Fv2Fs4FgLG6IayRlRdiQfjeGaGrvf3Dge6zyMnKKziVmrWiHex3jQaUhxMi--wteR14gkYHuDJPhzJVx6eB8Q7bV4MtmTso23plyJJAkF7xfjJhRNutnW1VwRsN7FCRd8mHt5ziS5Ci0L1cilKgFWeWptY8iw=w640-h310" width="640" /></a></div><span style="font-family: arial;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sem adição de açúcar, delicioso e fácil de fazer, querem melhor? 😃</div></span><p></p><p style="text-align: justify;"><span style="font-family: arial;">Vamos então para a cozinha, que lá fora o tempo não está nada agradável, embora húmido mas sem chuva significativa, nem para lavar a estrada é suficiente 😞.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;">200 gr de tâmaras sem caroço</span></li><li style="text-align: justify;"><span style="font-family: arial;">175 gr de leite</span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">75 gr de flocos de milho 🌽, <a href="https://www.nacional.pt/" target="_blank">usei Nacional</a></span></span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">75 gr de farinha de trigo</span></span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">4 Ovos</span></span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">1 colher de chá de canela,<a href="https://www.margao.pt/" target="_blank"> usei Margão</a></span></span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">2 colheres de chá de fermento em pó, <a href="https://www.facebook.com/Vahineportugal" target="_blank">usei Vahiné</a></span></span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">1 maçã</span></span></li><li style="text-align: justify;"><span style="font-family: arial;"><span style="background-color: white; color: #262626;">3 tâmaras para decorar</span></span></li></ul><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWGAzcqfTuHvVeHomvbLrZXkHg2Cz4gp-Zc5LkL2hrtelgxIOzyZvBhbP0DcriCxDVeGv4lb1V4DUN5AJ4ZYkxEnAvczsKK2kK2uRVZ1Qh-98vpiOYRaYRg9S0wl_GFHTisxRQyahdbU0KGXQ031Qc12OyWoIkuSO4FQxJ8Hbk7G3VsQMhPKZBFq07Nw=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="674" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWGAzcqfTuHvVeHomvbLrZXkHg2Cz4gp-Zc5LkL2hrtelgxIOzyZvBhbP0DcriCxDVeGv4lb1V4DUN5AJ4ZYkxEnAvczsKK2kK2uRVZ1Qh-98vpiOYRaYRg9S0wl_GFHTisxRQyahdbU0KGXQ031Qc12OyWoIkuSO4FQxJ8Hbk7G3VsQMhPKZBFq07Nw=s16000" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: justify;"><span style="color: #262626; font-family: arial;">Preparação</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="color: #262626; font-family: arial;">Coloque as tâmaras a ferver com o leite durante 5 minutos.</span></li><li style="text-align: justify;"><span style="color: #262626; font-family: arial;"><span style="background-color: white;">Entretanto triture os flocos de milho, a fim de obter um granulado muito fino, tipo farinha, reserve.</span></span></li><li style="text-align: justify;"><span style="font-family: arial;">Depois de ferver as tâmaras coloque-as no copo da Bimby ou num outro robot e triture durante 30 segundos / vel. 6.</span></li><li style="text-align: justify;"><span style="font-family: arial;">Adicione os flocos, a farinha de trigo, os ovos, a canela e o fermento, misture durante 30 segundos / vel. 5.</span></li></ul><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjW3iZLZvyC8oj2rY45oL0_3_tNufGHuVicudHSNirevWN58aEpFsK9v3NJ_CPCuwrtNq4QeqWGQSrEdGXlUS7lyV_OvDo78Vltua9pcXsWzvHQ8WGE87GkzKfNh3UX3eu5NMnZd82AX3GbZ_d4xgbucP5hOx44ZDE6ovv9ZGSr4Z3WAKlun8pCp8vefg=s1200" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEjW3iZLZvyC8oj2rY45oL0_3_tNufGHuVicudHSNirevWN58aEpFsK9v3NJ_CPCuwrtNq4QeqWGQSrEdGXlUS7lyV_OvDo78Vltua9pcXsWzvHQ8WGE87GkzKfNh3UX3eu5NMnZd82AX3GbZ_d4xgbucP5hOx44ZDE6ovv9ZGSr4Z3WAKlun8pCp8vefg=w640-h310" width="640" /></a></div><span style="font-family: arial;"><br /></span></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: arial;">Coloque numa forma untada e enfarinhada, decore com gomos de maçã e as tâmaras cortadas ao meio.</span></li><li style="text-align: justify;"><span style="font-family: arial;">Leve ao forno pré-aquecido a 180° C durante 40 minutos.</span></li><li style="text-align: justify;"><span style="font-family: arial;">Deixe arrefecer durante 10 minutos e desenforme.</span></li></ul></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-60730478154964356442021-12-11T08:00:00.066+00:002021-12-11T08:00:00.224+00:00BOLO DE BANANA COM PEPITAS DE CHOCOLATE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wdRiu9aOOio/YbI5TDrpsjI/AAAAAAAAj_s/fv3lPiN7BA4d9ePeNhgGePaQVUjiIcRbwCNcBGAsYHQ/s1200/IMG_20211006_212208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-wdRiu9aOOio/YbI5TDrpsjI/AAAAAAAAj_s/fv3lPiN7BA4d9ePeNhgGePaQVUjiIcRbwCNcBGAsYHQ/w640-h310/IMG_20211006_212208.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-size: medium;">Um bolo é sempre agradável, seja ao pequeno-almoço, ao lanche ou quando o bichinho começa a roer. </span></p><p style="text-align: justify;"><span style="font-size: medium;">Como tinha bananas já um pouco maduras, foi a desculpa para fazer este bolo que desapareceu num instante. Se não tiverem pepitas de chocolate também fica delicioso.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-p77ZlpPyLa4/YbI8LabOhVI/AAAAAAAAj_0/jcEuIQ9Xy9MB-4tfnXXemYHWSCEKg6VdwCNcBGAsYHQ/s1200/IMG_20211006_212216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-p77ZlpPyLa4/YbI8LabOhVI/AAAAAAAAj_0/jcEuIQ9Xy9MB-4tfnXXemYHWSCEKg6VdwCNcBGAsYHQ/w640-h310/IMG_20211006_212216.jpg" width="640" /></a></div><p><span style="font-size: medium;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li><span style="font-family: inherit; font-size: medium;">3 bananas</span></li><li><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;">4 ovos</span></span></li><li><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;">200 g de açúcar</span></span></li><li><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;">230 g de óleo de girassol</span></span></li><li><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;">270 g de farinha com fermento</span></span></li><li><span style="font-family: inherit; font-size: medium;">100 g de pepitas de chocolate, <a href="https://www.facebook.com/Vahineportugal" target="_blank">usei Vahiné</a></span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GvnN3EMJWRM/YbI8WnkBzlI/AAAAAAAAj_4/hWyCFq9e4w4Lnnvri3rjq7R6rL6MRVgjQCNcBGAsYHQ/s1200/IMG_20211006_212612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" height="640" src="https://1.bp.blogspot.com/-GvnN3EMJWRM/YbI8WnkBzlI/AAAAAAAAj_4/hWyCFq9e4w4Lnnvri3rjq7R6rL6MRVgjQCNcBGAsYHQ/w310-h640/IMG_20211006_212612.jpg" width="310" /></a></div><div><br /></div><div><span style="font-family: inherit; font-size: medium;">Preparação</span></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; font-family: inherit; font-size: large;">Esmague duas bananas, reserve. Numa taça coloque os ovos, o óleo e o açúcar, bata muito bem. Adicione a farinha, as pepitas de chocolate e as duas bananas esmagadas, envolva bem e coloque numa forma untada;</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8GWs5rEtYj4/YbI8fV-p16I/AAAAAAAAkAA/H7lIulT2YSIbiCw-64T63RN4_gUow_1uACNcBGAsYHQ/s1200/IMG_20211006_190632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-8GWs5rEtYj4/YbI8fV-p16I/AAAAAAAAkAA/H7lIulT2YSIbiCw-64T63RN4_gUow_1uACNcBGAsYHQ/w640-h310/IMG_20211006_190632.jpg" width="640" /></a></div></div><ul style="text-align: left;"><li style="text-align: justify;"><span style="background-color: white; font-family: inherit; font-size: large;">Corte a outra banana em fatias finas e disponha-as sobre a massa. Leve ao forno pré aquecido a 180 C durante 45 minutos. Deixe arrefecer uns minutos e desenforme.</span></li></ul><div><span style="font-size: medium;"><br /></span></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com2tag:blogger.com,1999:blog-647430329442240224.post-35587504646321871402021-12-09T08:30:00.002+00:002021-12-09T17:29:57.102+00:00BOLO DE LIMÃO<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f8wmH2W108U/YbDWJ3_aYgI/AAAAAAAAj_I/NTsLI3hLU8McLZRZdPzAPjrZOZ1i03JVQCNcBGAsYHQ/s1200/IMG_20211205_094713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-f8wmH2W108U/YbDWJ3_aYgI/AAAAAAAAj_I/NTsLI3hLU8McLZRZdPzAPjrZOZ1i03JVQCNcBGAsYHQ/w640-h310/IMG_20211205_094713.jpg" width="640" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-size: medium;">Um bolo simples, delicioso e muito fácil de fazer. Faço-o muitas vezes, ideal para aproveitar a casca do limão é sempre o preferido.</span></p><p style="text-align: justify;"><span style="font-size: medium;">Ingredientes</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">300 g de açúcar</span></li><li style="text-align: justify;"><span style="font-size: medium;">Casca de um limão</span></li><li style="text-align: justify;"><span style="font-size: medium;">4 ovos</span></li><li style="text-align: justify;"><span style="font-size: medium;">1 iogurte natural</span></li><li style="text-align: justify;"><span style="font-size: medium;">100 g de óleo</span></li><li style="text-align: justify;"><span style="font-size: medium;">150 g de farinha sem fermento</span></li><li style="text-align: justify;"><span style="font-size: medium;">1 colher de chá de fermento p/ bolos, <a href="https://www.facebook.com/Vahineportugal" target="_blank">usei Vahiné</a></span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ul7Uh-BoPp8/YbDfpx3Hw6I/AAAAAAAAj_Q/zll309UM_sMEYlf8iLvZLXLng4WmRqsLQCNcBGAsYHQ/s1200/IMG_20211205_094651.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" height="640" src="https://1.bp.blogspot.com/-ul7Uh-BoPp8/YbDfpx3Hw6I/AAAAAAAAj_Q/zll309UM_sMEYlf8iLvZLXLng4WmRqsLQCNcBGAsYHQ/w310-h640/IMG_20211205_094651.jpg" width="310" /></a></div><div style="text-align: justify;"><br /></div><span style="font-size: medium;"><div style="text-align: justify;"><br /></div></span></div><div style="text-align: justify;"><span style="font-size: medium;">Preparação</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Triture o açúcar com a casca do limão com a ajuda de um triturador, coloque depois numa taça;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Adicione os ovos, misture bem;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Junte o iogurte e o óleo, envolva também a farinha e o fermento;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Unte uma forma com manteiga e polvilhe-a com farinha;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Coloque a massa na forma e leve ao forno a 180º C durante 50 minutos, se começar a tostar muito coloque uma folha de papel por cima;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Antes de retirar faça o teste do palito;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Deixe o bolo arrefecer durante 10 minutos e desenforme.</span></li></ul></div><p></p><p><br /></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-62139114658590337002021-12-06T17:06:00.000+00:002021-12-06T17:06:50.303+00:00GAMBOAS EM CALDA COM CANELA<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RVQIPds3XNw/Ya43KRg07ZI/AAAAAAAAj9Q/2dVEDX5lKBgN3jKr4VnMgORmfEFEPyY2ACNcBGAsYHQ/s1200/IMG_20211021_132941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-RVQIPds3XNw/Ya43KRg07ZI/AAAAAAAAj9Q/2dVEDX5lKBgN3jKr4VnMgORmfEFEPyY2ACNcBGAsYHQ/w640-h310/IMG_20211021_132941.jpg" width="640" /></a></div><p></p><p style="text-align: justify;"><span style="font-size: medium;">A gamboa e o marmelo são frutos muito parecidos, mas com as suas diferenças.</span></p><p style="text-align: justify;"><span style="font-size: medium;">A gamboa é menos ácida e mais doce, é maior, menos dura e coze muito mais rápido do que o marmelo.</span></p><p style="text-align: justify;"><span style="font-size: medium;">Ambos os frutos podem ser utilizados em receitas salgadas, assados no forno, em várias sobremesas, como bolos e tartes ou cozidos em calda como sugiro nesta receita.</span></p><p style="text-align: justify;"><span style="font-size: medium;">📌 Ingredientes</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">6 gamboas</span></li><li style="text-align: justify;"><span style="font-size: medium;">14 colheres de sopa de açúcar amarelo</span></li><li style="text-align: justify;"><span style="font-size: medium;">6 dl de água</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 paus de canela, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></li><li style="text-align: justify;"><span style="font-size: medium;">2 dl de vinho do Porto</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 colheres de sopa de mel</span></li></ul><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5Wea6aP7MeWNOzLERsNjZgK3KeEvJEsb1Wv2Z2g1FzQLgczoEDkQ5RB0N56aeC2-L2dPK94FPrGki_CeprXnYrXs5qM_KkIV24JFW6BGugWptH8ztnhebY0xq74EeKxVtY_dRl7hmeCd/s1200/IMG_20211021_133023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5Wea6aP7MeWNOzLERsNjZgK3KeEvJEsb1Wv2Z2g1FzQLgczoEDkQ5RB0N56aeC2-L2dPK94FPrGki_CeprXnYrXs5qM_KkIV24JFW6BGugWptH8ztnhebY0xq74EeKxVtY_dRl7hmeCd/w640-h310/IMG_20211021_133023.jpg" width="640" /></a></div><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;">🍲 Preparação</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Descascamos as gamboas, cortamos em gomos e colocamos num tacho;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Adicionamos o açúcar e a água, deixamos cozer em lume brando até estarem cozidos, cerca de 35 minutos;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Retiramos a fruta para uma travessa;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Ao liquido que ficou no tacho adicionamos os paus de canela, o vinho do Porto e o mel, deixamos ferver durante 15 minutos;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Colocamos a fruta dentro de um frasco de vidro e juntamos também a calda, depois de arrefecer um pouco;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Guardo no frigorifico ou sirvo ainda morno ou frio, conforme o gosto.</span></li></ul></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-82338045447639340032021-09-04T16:59:00.004+01:002021-11-19T17:06:33.934+00:00SALADA DE POTA COM MOLHO À ESPANHOLA <p><br /></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://1.bp.blogspot.com/-GGJudC5wJr8/YTOPCXDPylI/AAAAAAAAjRA/OB0wOPqYYPcAtH0elOvYrrhhPcS_ozDiwCPcBGAsYHg/s4000/IMG_20210306_133651.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="4000" height="310" src="https://1.bp.blogspot.com/-GGJudC5wJr8/YTOPCXDPylI/AAAAAAAAjRA/OB0wOPqYYPcAtH0elOvYrrhhPcS_ozDiwCPcBGAsYHg/w640-h310/IMG_20210306_133651.jpg" width="640" /></a></div><p style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">É uma refeição saudável e rápida de confeccionar que nestes dias de mais calor ☀ sabe sempre bem.</span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Costumo comprar a pota já cozida o que facilita muito o tempo e o trabalho na cozinha.</span></p><p style="text-align: justify;"><span style="font-size: medium;">📌 Ingredientes</span></p><p style="text-align: justify;"><span style="font-size: medium;">Pota cozida</span></p><p style="text-align: justify;"><span style="font-size: medium;">3 ovos cozidos</span></p><p style="text-align: justify;"><span style="font-size: medium;">3 batatas cortadas em cubos, cozidas</span></p><p style="text-align: justify;"><span style="font-size: medium;">1 tomate cortado em pedaços pequenos</span></p><p style="text-align: justify;"><span style="font-size: medium;">1 cebola cortada em cubos pequenos</span></p><p style="text-align: justify;"><span style="font-size: medium;">2 dentes de alho picado </span></p><p style="text-align: justify;"><span style="font-size: medium;">1 colher de sopa de pimentão doce, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></p><p style="text-align: justify;"><span style="font-size: medium;">Pimenta branca, <a href="https://www.margao.pt/" target="_blank">usei Margão</a> </span></p><p style="text-align: justify;"><span style="font-size: medium;">Azeite q. b.</span></p><p style="text-align: justify;"><span style="font-size: medium;">Sal q. b.</span></p><p style="text-align: justify;"><span style="font-size: medium;">Vinagre q. b.</span></p><p style="text-align: justify;"><span style="font-size: medium;">Salsa ou coentros picados</span></p><p></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://1.bp.blogspot.com/-JDp5dx-veyQ/YTOTOTQICgI/AAAAAAAAjRM/u2u3w1JuFBsatALJ8-zEDOCmeoVY9MAEwCPcBGAsYHg/s4000/IMG_20210306_133434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="4000" height="310" src="https://1.bp.blogspot.com/-JDp5dx-veyQ/YTOTOTQICgI/AAAAAAAAjRM/u2u3w1JuFBsatALJ8-zEDOCmeoVY9MAEwCPcBGAsYHg/w640-h310/IMG_20210306_133434.jpg" width="640" /></a></div><div style="text-align: justify;"><br /></div><span style="font-size: medium;"><div style="text-align: justify;">🥣 Preparação</div></span><p></p><p style="text-align: justify;"><span style="font-size: medium;">Numa taça coloque a pota já cozida cortada em pedaços pequenos, a batata cozida, a cebola e o alho picados;</span></p><p style="text-align: justify;"><span style="font-size: medium;">Numa outra taça coloque o pimentão doce, a pimenta, o azeite e o vinagre, misture muito bem;</span></p><p style="text-align: justify;"><span style="font-size: medium;">Adicione esta mistura à salada de pota, envolva, retifique os temperos;</span></p><p style="text-align: justify;"><span style="font-size: medium;">Decore com os ovos cozidos e com a salsa ou os coentros picados, conforme o gosto que mais aprecie.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://1.bp.blogspot.com/-gjzIKKa12qU/YTOXXfZvujI/AAAAAAAAjRU/4OUQd1zqGKwcQJyyRrp4O-i4jyDxTtQfgCPcBGAsYHg/s4000/IMG_20210306_133528.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="4000" height="310" src="https://1.bp.blogspot.com/-gjzIKKa12qU/YTOXXfZvujI/AAAAAAAAjRU/4OUQd1zqGKwcQJyyRrp4O-i4jyDxTtQfgCPcBGAsYHg/w640-h310/IMG_20210306_133528.jpg" width="640" /></a></div><br /><span style="font-size: medium;">Bom Apetite!</span><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-58911144633004239632021-08-27T20:30:00.015+01:002021-08-27T22:31:23.736+01:00ENSOPADO DE COELHO COM PÃO FRITO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-P-Wlm2Enqwo/YSkpFiQaMlI/AAAAAAAAjNQ/BpTQItfH3VM6rie7Xb_oJuWamcdnAY-kgCLcBGAsYHQ/s1200/IMG_20210825_133012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-P-Wlm2Enqwo/YSkpFiQaMlI/AAAAAAAAjNQ/BpTQItfH3VM6rie7Xb_oJuWamcdnAY-kgCLcBGAsYHQ/w640-h310/IMG_20210825_133012.jpg" width="640" /></a></div><p></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Adoramos carne de coelho! É uma carne branca muito saudável e versátil, no meu blogue podem encontrar diversas receitas com carne de coelho, basta clicarem aqui<a href="https://zelinha-july.blogspot.com/search?q=coelho" target="_blank"><span style="color: red;"> coelho</span></a>.</span></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;">Com as coxas de coelho, que eram bem generosas 😀 fiz um ensopado com pão frito, para quem não gosta de ensopado, podemos </span>substituir<span style="font-family: inherit;"> o pão por batata cozida.</span></span></p><p style="text-align: justify;"><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://1.bp.blogspot.com/-a41_v1uKp_U/YSkysAwHO5I/AAAAAAAAjNo/Ckc0PLo6e5gj6SQD4omjgrWjjtzUSe3CACLcBGAsYHQ/s1200/IMG_20210825_133003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-a41_v1uKp_U/YSkysAwHO5I/AAAAAAAAjNo/Ckc0PLo6e5gj6SQD4omjgrWjjtzUSe3CACLcBGAsYHQ/w640-h310/IMG_20210825_133003.jpg" width="640" /></a></span></div><span style="font-size: medium;"><span style="font-family: inherit;"><br /></span></span><p></p><p style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: inherit;">Ingredientes </span></span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Coxas de coelho</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 cebolas, cortadas em rodelas finas</span></li><li style="text-align: justify;"><span style="font-size: medium;">3 dentes de alho</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 tomates maduros</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 pimentos verdes</span></li><li style="text-align: justify;"><span style="font-size: medium;">Azeite q.b.</span></li><li style="text-align: justify;"><span style="font-size: medium;">1 copo de vinho branco</span></li><li style="text-align: justify;"><span style="font-size: medium;">1 colher de chá de pimentão doce, <a href="https://www.margao.pt/" target="_blank">usei Margão</a></span></li><li style="text-align: justify;"><span style="font-size: medium;">1 folha de louro,<a href="https://www.margao.pt/" target="_blank"> usei Margão</a></span></li><li style="text-align: justify;"><span style="font-size: medium;">Piripiri q.b.</span></li><li style="text-align: justify;"><span style="font-size: medium;">Fatias de pão para fritar</span></li></ul><div style="text-align: justify;"><span style="font-size: medium;">Preparação</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Num tacho coloque um fio de azeite, adicione a cebola às rodelas e os alhos picados, deixe refogar até a cebola ficar translúcida;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Adicione o tomate picado e os pimentos cortados em tiras, e a folha de louro, deixe refogar mais uns 5 minutos;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Adicione o pimentão doce e o vinho branco, envolva e deixe ferver durante 3 minutos;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Junte a carne de coelho, tempere a gosto com piripiri e sal q.b., adicione água quente, a suficiente para cobrir o coelho, tape e deixe cozer em lume brando;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Durante a cozedura verifique os temperos e a água, adicione sempre água quente, quando estiver cozido convém ficar com molho suficiente para ensopar as fatias de pão frito;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Frite o pão em azeite, coloque algumas fatias no fundo da travessa, o coelho e o molho por cima e algumas fatias de pão frito em volta.</span></li></ul><div style="text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;">Podem encontrar dicas e os vários tipos de corte de carne de coelho nestes links:</span></div></div><div style="text-align: justify;"><span style="color: #cc0000; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="color: #cc0000; font-size: medium;"><a href="https://www.facebook.com/carnedecoelhoosegredo">https://www.facebook.com/carnedecoelhoosegredo</a></span></div><div style="text-align: justify;"><span style="color: #cc0000; font-size: medium;"><a href="https://carnedecoelhoosegredo.eu/">https://carnedecoelhoosegredo.eu/</a></span></div><div style="text-align: justify;"><span style="color: #cc0000; font-size: medium;"><a href="https://www.instagram.com/carnedecoelhoosegredo/">https://www.instagram.com/carnedecoelhoosegredo/</a></span></div><div style="text-align: justify;"><span style="color: #cc0000; font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; box-sizing: border-box; font-family: "Open Sans"; font-weight: 700;"><span style="font-size: medium;">#EUAgriPromo</span></span></div><div style="text-align: justify;"><span style="background-color: white; box-sizing: border-box; font-family: "Open Sans"; font-weight: 700;"><span style="font-size: medium;"><br /></span></span></div><div style="text-align: justify;"><span style="background-color: white; box-sizing: border-box; font-family: "Open Sans"; font-weight: 700;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_Jblp_RPnOo/YSkyczCD_kI/AAAAAAAAjNk/PcmeiSTzy54g9iKV4KzS6bPUOlaI9udTACLcBGAsYHQ/s1200/IMG_20210825_133012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-_Jblp_RPnOo/YSkyczCD_kI/AAAAAAAAjNk/PcmeiSTzy54g9iKV4KzS6bPUOlaI9udTACLcBGAsYHQ/w640-h310/IMG_20210825_133012.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><p></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-17324496281985608782021-08-18T15:59:00.000+01:002021-08-18T15:59:10.928+01:00PESCADA ESTUFADA COM LEGUMES<p></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://1.bp.blogspot.com/-Q9p70vxWzWE/YR0XgnLwXiI/AAAAAAAAjIw/F_IH3Fm7pswr4SOiot9oARLRt-t8Z-_rACLcBGAsYHQ/s1200/IMG_20210727_133555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-Q9p70vxWzWE/YR0XgnLwXiI/AAAAAAAAjIw/F_IH3Fm7pswr4SOiot9oARLRt-t8Z-_rACLcBGAsYHQ/w640-h310/IMG_20210727_133555.jpg" width="640" /></a></div><p style="text-align: justify;"><span style="font-size: medium;">📌 INGREDIENTES</span></p><p></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">4 postas de pescada</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 cebolas</span></li><li style="text-align: justify;"><span style="font-size: medium;">4 dentes de alho</span></li><li style="text-align: justify;"><span style="font-size: medium;">1,5 dl de azeite</span></li><li style="text-align: justify;"><span style="font-size: medium;">2 tomates maduros sem pele</span></li><li style="text-align: justify;"><span style="font-size: medium;">1 pimento vermelho cortada em tiras finas</span></li><li style="text-align: justify;"><span style="font-size: medium;">3 folhas de louro</span></li><li style="text-align: justify;"><span style="font-size: medium;">1 colher de chá de pimentão doce, <a href="https://www.margao.pt/" target="_blank">Margão</a></span></li><li style="text-align: justify;"><span style="font-size: medium;">Pimenta 5 bagas, <a href="https://www.margao.pt/" target="_blank">Margão</a></span></li><li style="text-align: justify;"><span style="font-size: medium;">1 copo de vinho branco</span></li><li style="text-align: justify;"><span style="font-size: medium;">Sal q.b.</span></li><li style="text-align: justify;"><span style="font-size: medium;">Brócolos q.b.</span></li><li style="text-align: justify;"><span style="font-size: medium;">Batatas q.b.</span></li></ul><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-l0kTStdwCxU/YR0cW0z_EcI/AAAAAAAAjI4/lq2ofeViN6kZMZG6McCpKWyY0r_QPRp8QCLcBGAsYHQ/s1200/IMG_20210727_133622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-l0kTStdwCxU/YR0cW0z_EcI/AAAAAAAAjI4/lq2ofeViN6kZMZG6McCpKWyY0r_QPRp8QCLcBGAsYHQ/w640-h310/IMG_20210727_133622.jpg" width="640" /></a></div><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-size: medium;">PREPARAÇÃO</span></div><div><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-size: medium;">Num tacho coloque o azeite, as cebolas cortadas em rodelas e dois dentes de alho picados, deixe refugar em lume brando até a cebola ficar translúcida;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Adicione o tomate picado, o pimento, uma folha de louro, o pimentão doce e o vinho branco, deixe refugar cerca de 5 minutos;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Junte a pescada, água fervida (só a suficiente para cobrir o peixe), tempere de sal e pimenta, deixe cozinhar em lume brando;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Entretanto coza as batatas e os brócolos em tachos separados com água temperada de sal, uma folha de louro, um dente de alho e um fio de azeite;</span></li><li style="text-align: justify;"><span style="font-size: medium;">Sirva as batatas e os brócolos numa travessa com a pescada ao lado e o molho do refogado por cima.</span></li></ul></div><p></p><p></p><p style="text-align: center;"><span style="font-size: medium;"><b><i><br /></i></b></span></p><p style="text-align: center;"><span style="font-size: medium;"><b><i>Na receita utilizei estes ingredientes da <a href="https://www.margao.pt/" target="_blank">Margão</a></i></b></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-QJVRlnPcSQ0/YR0d3WqhUlI/AAAAAAAAjJA/UVnXtdSOIdI3bZu0t5FQ0OmCS6iqV5BvwCLcBGAsYHQ/s2048/IMG_1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-QJVRlnPcSQ0/YR0d3WqhUlI/AAAAAAAAjJA/UVnXtdSOIdI3bZu0t5FQ0OmCS6iqV5BvwCLcBGAsYHQ/w300-h400/IMG_1534.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-0aErJbayC6E/YR0eYJKFM3I/AAAAAAAAjJI/B8y4lKhEukgHDnIWs_QKbQrt8rUU7dX3wCLcBGAsYHQ/s300/5-bagas-transparencia_800.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="300" height="400" src="https://1.bp.blogspot.com/-0aErJbayC6E/YR0eYJKFM3I/AAAAAAAAjJI/B8y4lKhEukgHDnIWs_QKbQrt8rUU7dX3wCLcBGAsYHQ/w400-h400/5-bagas-transparencia_800.webp" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com0tag:blogger.com,1999:blog-647430329442240224.post-48772030292414056012021-06-07T08:00:00.004+01:002021-06-07T08:00:00.239+01:00PÃO CASEIRO INTEGRAL<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nLcjxOY3s0s/YLJZOPJBW0I/AAAAAAAAil8/1ChcpHlHDDAvkGgh5twFzlI5vcZMUh53QCLcBGAsYHQ/s1200/IMG_20210414_132028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-nLcjxOY3s0s/YLJZOPJBW0I/AAAAAAAAil8/1ChcpHlHDDAvkGgh5twFzlI5vcZMUh53QCLcBGAsYHQ/w640-h310/IMG_20210414_132028.jpg" width="640" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nPNovtkq95s/YLJZhMCZ_DI/AAAAAAAAimE/UajgzoSpkWQSixWr1xYncpPjw72c564hgCLcBGAsYHQ/s1200/IMG_20210414_131952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="1200" height="310" src="https://1.bp.blogspot.com/-nPNovtkq95s/YLJZhMCZ_DI/AAAAAAAAimE/UajgzoSpkWQSixWr1xYncpPjw72c564hgCLcBGAsYHQ/w640-h310/IMG_20210414_131952.jpg" width="640" /></a></div><div><br /></div><span style="font-size: medium;">Ingredientes</span><div><ul style="text-align: left;"><li><span style="font-size: medium;">500 g de água morna</span></li><li><span style="font-size: medium;">25 g de fermento padeiro fresco</span></li><li><span style="font-size: medium;">550 g de farinha integral</span></li><li><span style="font-size: medium;">150 g de farinha de trigo</span></li><li><span style="font-size: medium;">1 colher de chá de sal</span></li><li><span style="font-size: medium;">1 colher de sopa de vinagre balsâmico </span></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FV4qSWuRcpg/YLJbOwFB9iI/AAAAAAAAimU/FtgXnF2YiLYq5WoRlJO0Q8mTuQu-mECGgCLcBGAsYHQ/s1200/IMG_20210414_131706-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" src="https://1.bp.blogspot.com/-FV4qSWuRcpg/YLJbOwFB9iI/AAAAAAAAimU/FtgXnF2YiLYq5WoRlJO0Q8mTuQu-mECGgCLcBGAsYHQ/s16000/IMG_20210414_131706-001.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-or50-nUlGWY/YLJbdCEgyfI/AAAAAAAAimY/-lZ3NDLeFcIjGwEzzf5SL-a2J_VOr_FiwCLcBGAsYHQ/s1200/IMG_20210414_131546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="581" src="https://1.bp.blogspot.com/-or50-nUlGWY/YLJbdCEgyfI/AAAAAAAAimY/-lZ3NDLeFcIjGwEzzf5SL-a2J_VOr_FiwCLcBGAsYHQ/s16000/IMG_20210414_131546.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">Preparação</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-size: medium;">Dissolver o fermento na água, adicionar as farinhas, o sal e o vinagre;</span></li><li><span style="font-size: medium;">Amassar a massa muito bem;</span></li><li><span style="font-size: medium;">Deixar levedar durante duas horas;</span></li><li><span style="font-size: medium;">Colocar sobre uma superfície enfarinhada, formar um pão redondo;</span></li><li><span style="font-size: medium;">Forre uma forma de alumínio sem buraco com papel vegetal e coloque aí a massa, tape bem com folha de alumínio, leve ao forno pré-aquecido a 200º C durante 25 minutos, depois retire a folha de alumínio e deixe cozer mais 20 minutos para ficar dourado e estaladiço, vá vigiando os últimos minutos para não tostar demais.</span></li></ul></div><br /><div><br /></div><p><br /></p></div>ZÉLINHAhttp://www.blogger.com/profile/13951095762976218993noreply@blogger.com1