tag:blogger.com,1999:blog-1190535890636770842024-02-19T17:02:22.459+00:00A AlfacinhaAnonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-119053589063677084.post-7250889855669255842015-01-20T08:30:00.000+00:002015-01-20T08:30:03.508+00:00Chocos Grelhados<div class="separator" style="clear: both; text-align: center;">
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Como petisco ou prato principal, acompanhados de batata cozida.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlLs42PU4SmgTFolffGzZcwfTYI2hyphenhyphenVg_4PH1vhzyt5gnnY2-fFNdsgIlz3RXCBczEcXEzjTSTMiMcppDgAfYiOG9-FPbkh6poKcqfVZ7cErdpuerM-cmd4dnYt_fwReNtoqBSlmf_76n/s1600/DSCN1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQlLs42PU4SmgTFolffGzZcwfTYI2hyphenhyphenVg_4PH1vhzyt5gnnY2-fFNdsgIlz3RXCBczEcXEzjTSTMiMcppDgAfYiOG9-FPbkh6poKcqfVZ7cErdpuerM-cmd4dnYt_fwReNtoqBSlmf_76n/s1600/DSCN1555.JPG" height="640" width="484" /></a></div>
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1 choco grande ou 2 chocos médios (sem tinta)</div>
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sal, pimenta preta, azeite e salsa picada</div>
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Limpar bem os chocos de peles e restos de tinta. Abrir o choco ao meio.</div>
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Aquecer uma grelha pincelada com um pouco de azeite e grelhar o choco até estar tenro.</div>
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Cortar o choco em pedaços, colocar numa taça ou saladeira e temperar com sal, pimenta preta moída no momento, azeite e salsa picada.</div>
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Simples e delicioso!</div>
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Bom Apetite!</div>
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Beijo, </div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com4tag:blogger.com,1999:blog-119053589063677084.post-22267018600626168482015-01-19T09:00:00.000+00:002015-01-19T09:00:01.322+00:00Papas de Aveia com Mel, Limão e Canela, acompanhadas com Sumo Natural de Laranja<div class="MsoNormal" style="text-align: justify;">
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O pequeno-almoço é a refeição mais importante do dia!</div>
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Deixo-vos uma sugestão de um pequeno-almoço saudável e delicioso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRHHAL9U095Mpzqx_xeusz9xXMhFPsHPZiVOX7KAzJUI8yfcXFcZ1NBNlo2iFZO4GOZchgmrAR0D-Oos2s0fXZPu8zoJWnDFs_4KddNQgXwLAM2vAfdffNOqpHX70rFPhKCJ3EnDDlP_H/s1600/20140924_071659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRHHAL9U095Mpzqx_xeusz9xXMhFPsHPZiVOX7KAzJUI8yfcXFcZ1NBNlo2iFZO4GOZchgmrAR0D-Oos2s0fXZPu8zoJWnDFs_4KddNQgXwLAM2vAfdffNOqpHX70rFPhKCJ3EnDDlP_H/s1600/20140924_071659.jpg" height="640" width="516" /></a></div>
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<span style="font-family: inherit;"><b>Ingredientes:</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">30/40 gr flocos de aveia
integral;<o:p></o:p></span></div>
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<span style="font-family: inherit;">120 gr/ml leite a gosto (costumo
usar aveia, amêndoa ou arroz);<o:p></o:p></span></div>
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<span style="font-family: inherit;">80 gr/ml água;<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 colher sobremesa de mel
caseiro ou de compra (biológico);<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 casca de limão;<o:p></o:p></span></div>
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<span style="font-family: inherit;">Canela q.b.;<o:p></o:p></span></div>
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<span style="font-family: inherit;">Nozes ou amêndoas (opcional)<o:p></o:p></span></div>
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<b><span style="font-family: inherit;">Modo Bimby:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">Colocar todos os ingredientes no
copo e programar 8 minutos/90º C/velocidade 2.5<o:p></o:p></span></div>
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<b><span style="font-family: inherit;">Modo Tradicional:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">Numa caçarola, aquecer o leite e
a água, juntar a aveia e a casca de limão. Deixar cozer a aveia, mexendo de vez
em quando.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Juntar o mel e a canela e mexer
para incorporar nas papas.<o:p></o:p></span></div>
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<b>Modo Micro-ondas:</b><br />
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Numa taça, juntar a aveia com o leite e a água e a casca de limão. Levar ao micro-ondas cerca de 2 minutos, potência máxima. Tapar a taça para que a mistura não saia por fora da taça. Depois de retirar do micro-ondas, juntar os restantes ingredientes e misturar bem.</div>
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<span style="font-family: inherit;">Ao servir, polvilhar com mais
canela e, se gostar, juntar nozes ou amêndoas.</span><span style="color: #002060;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">Bom Apetite!</span></div>
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<span style="font-family: inherit;">Beijo, </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDFxMhzbUdxF7BzvnCsvb1L97tsq0RNEUkW4-EVmkK-Q15zDsmiYNqrx5PU4hdFByR85J_VGHJzPcxoV5s9GscKD7oySh3amAVp2hvS2fkdUjfn088U8k7Kf_EsOcCS-TAO4JxOo_Moac/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDFxMhzbUdxF7BzvnCsvb1L97tsq0RNEUkW4-EVmkK-Q15zDsmiYNqrx5PU4hdFByR85J_VGHJzPcxoV5s9GscKD7oySh3amAVp2hvS2fkdUjfn088U8k7Kf_EsOcCS-TAO4JxOo_Moac/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-10111547775390583972015-01-18T19:16:00.001+00:002015-01-18T19:16:55.370+00:00Conchas com cogumelos, salsichas e fiambre no forno<div style="text-align: justify;">
Gosto de fazer massas gratinadas no forno, tanto escolhendo os ingredientes para acompanhar a massa como usando o que haja no frigorífico. É uma ótima maneira de aproveitar sobras também!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgY1d-HhawEGPXb4P5d6v2K-WyJPmblqEGi8Rk7J9jXu0Q8sUOq7kiT1UKX-Ui9HfQfGAv9_tm31n9N75D6kYcr3CdHdUOXIOo4A4dJdAFT27dqe7h_xtQ_kjyrfzwJVV0omqdvTWbXPn/s1600/DSCN2221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgY1d-HhawEGPXb4P5d6v2K-WyJPmblqEGi8Rk7J9jXu0Q8sUOq7kiT1UKX-Ui9HfQfGAv9_tm31n9N75D6kYcr3CdHdUOXIOo4A4dJdAFT27dqe7h_xtQ_kjyrfzwJVV0omqdvTWbXPn/s1600/DSCN2221.JPG" height="640" width="484" /></a></div>
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150g/200g conchas tricolores ou outra a gosto</div>
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300 gr cogumelos frescos inteiros</div>
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1 fatia grossa de fiambre (cerca de 200 gr)</div>
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1 frasco de salsichas de franco p cachorros (4 salsichas)</div>
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200 ml natas light</div>
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200 ml leite evaporado</div>
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queijo flamengo ralado q.b.</div>
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sal, pimenta preta, noz moscada, mostarda e coentros frescos picados</div>
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Coza a massa<i> al dente</i>, em água fervente com sal. Escorra e reserve.</div>
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Limpe e fatie os cogumelos, corte o fiambre em cubos pequenos e as salsichas em rodelas.</div>
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Numa frigideira, salteie os cogumelos em azeite. Quando estiverem cozinhados, junte o fiambre e as salsichas e deixe saltear mais uns 5 minutos.</div>
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Junte as natas com o leite evaporado, tempere de sal, pimenta, noz moscada e um pouco de mostarda.</div>
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À massa reservada, junte o salteado e as natas e envolva muito bem.</div>
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Transfira para um tabuleiro de forno e polvilhe com o queijo ralado e os coentros.</div>
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Leve a gratinar no forno, pré-aquecido a<b> 220º C</b>, cerca de <b>15/20 minutos</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZ9MmWfDFvq3SPW1MWGj-UtjTCwJWU0XI5gpQrbDbtmb3EaSYCinizVF5_WA8d-ApZj2SLNHz0NRrEyZDltrDZvxt2v5-OFvyXVclturSyf-pZCf-Vl9U2quVFGvrY35FGKDH13EsdEby/s1600/DSCN2220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZ9MmWfDFvq3SPW1MWGj-UtjTCwJWU0XI5gpQrbDbtmb3EaSYCinizVF5_WA8d-ApZj2SLNHz0NRrEyZDltrDZvxt2v5-OFvyXVclturSyf-pZCf-Vl9U2quVFGvrY35FGKDH13EsdEby/s1600/DSCN2220.JPG" height="640" width="484" /></a></div>
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Bom Apetite!</div>
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Beijo, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVdvLNhB3hj-ET4FAAIn9hLRD9sPhg-bcExB-tZWbgnOyDaaOMKVjOv63qPBCBHxvdz3Tq3RFflDVFS5WTdLJZOfrDWdv82uGiQmjZ3rbUzvxjCE3sNkcPazLYWL06jkCkiTeCWNT5gf1/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVdvLNhB3hj-ET4FAAIn9hLRD9sPhg-bcExB-tZWbgnOyDaaOMKVjOv63qPBCBHxvdz3Tq3RFflDVFS5WTdLJZOfrDWdv82uGiQmjZ3rbUzvxjCE3sNkcPazLYWL06jkCkiTeCWNT5gf1/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-1672212804656221112014-11-09T18:51:00.001+00:002014-11-09T18:51:44.865+00:00Bolo de Milho<br />
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Um bolo bem molhadinho!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbvo7QQVpBJYGn-WsbnVZLB1A6tD56dPLLsQbE6-hckWdrc743MkAombI-QdQidpqzHkRmddt67bH7n-ChTvDbNIm3oplJSqXA34dTXSwzR6jBlEsDT_iZsNf_UQO4CUNdVe7_siNFS34/s1600/DSCN2190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbvo7QQVpBJYGn-WsbnVZLB1A6tD56dPLLsQbE6-hckWdrc743MkAombI-QdQidpqzHkRmddt67bH7n-ChTvDbNIm3oplJSqXA34dTXSwzR6jBlEsDT_iZsNf_UQO4CUNdVe7_siNFS34/s1600/DSCN2190.JPG" height="482" width="640" /></a></div>
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3 ovos</div>
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300 gr milho em lata</div>
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100 gr coco ralado</div>
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1 lata de leite condensado</div>
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1 c chá fermento em pó</div>
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Coloque no copo os ovos, o milho e programe <b>5 seg/vel 7.</b></div>
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Adicione o coco, o leite condensado, o fermento e misture <b>15 seg/vel 4.</b></div>
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Deite numa forma untada e leve ao forno pré-aquecido a <b>200º C</b>, durante <b>25 min.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF08FPV_4xyKzAUVjUUmB7KwtSYnrs3wOJJcBqPnqJByoRp7GyJOQ2wBe8qfE9ZZqrgApN4OeBPD4zI5QiDsGP3yWbDlwIR3YqKOeR8-uL31G-Hmn7eu4M6T5GhEHYcRVvxm2GPa6vJaF/s1600/DSCN2189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigF08FPV_4xyKzAUVjUUmB7KwtSYnrs3wOJJcBqPnqJByoRp7GyJOQ2wBe8qfE9ZZqrgApN4OeBPD4zI5QiDsGP3yWbDlwIR3YqKOeR8-uL31G-Hmn7eu4M6T5GhEHYcRVvxm2GPa6vJaF/s1600/DSCN2189.JPG" height="640" width="484" /></a></div>
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Bom Apetite!</div>
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Beijo,</div>
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<span style="font-size: x-small;"><b><i>Fonte: Livro "O melhor das nossas Famílias"</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com2tag:blogger.com,1999:blog-119053589063677084.post-91344790039921182922014-11-08T21:45:00.000+00:002014-11-08T21:45:00.856+00:00Lasanha de Peru com courgete e beringela<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6Il2uUJbwSIXmXH9zLO9tlFEXOjOISXZBB4t9UbP6avzIlC3EISJxGMOYULmXfYAat06hM0q0LL1SIfvBbE1o-z8k2VkuOhQOVudKLa6IVrflybmmDh1nDd3EEPJ3CnSPImzCaDAsXeT/s1600/DSCN2193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6Il2uUJbwSIXmXH9zLO9tlFEXOjOISXZBB4t9UbP6avzIlC3EISJxGMOYULmXfYAat06hM0q0LL1SIfvBbE1o-z8k2VkuOhQOVudKLa6IVrflybmmDh1nDd3EEPJ3CnSPImzCaDAsXeT/s1600/DSCN2193.JPG" height="482" width="640" /></a></div>
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Porque a lasanha não tem que ser de massa, deixo-vos esta sugestão, saudável e deliciosa.</div>
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A receita é da Continente Magazine de Novembro. Vou transcrever a receita tal qual está na revista; a negrito, identificarei as alterações que fiz.</div>
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2 beringelas grandes</div>
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100 gr bacon</div>
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1 courgete</div>
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300 gr bife de peru <b>(usei 3 bifes grandes)</b></div>
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1 cebola</div>
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2 dentes de alho</div>
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1 frasco de molho de tomate para massa <b>(usei molho de tomate caseiro, conforme receita abaixo)</b></div>
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500 ml molho branco <b>(usei caseiro)</b></div>
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1 chávena de queijo ralado <b>(usei emmental)</b></div>
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sal e azeite q.b.</div>
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<i><b>Molho de Tomate</b></i></div>
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Num recipiente, juntar 1 lata pequena de tomate pelado, azeite, sal e oregãos a gosto. Triturar com a varinha mágica e reservar.</div>
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<b><i>Molho Branco</i></b></div>
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No copo da Bimby colocar 500 gr de leite (usei de aveia), 50 gr farinha, 25 gr margarina, sal, pimenta preta e noz-moscada. Programar 8m/90º C/vel 4. Reservar.</div>
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<b><i>Preparação da Lasanha </i></b></div>
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Corte as beringelas em fatias na longitudinal, tempere com sal e deixe escorrer durante pelo menos 10 minutos de forma a largarem a água que contêm. Corte a courgete no mesmo formato e reserve.</div>
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Tempere os bifes com sal e coza-os ao vapor ou em água a ferver durante cerca de 10 minutos. Escorra-os e com a ajuda de um garfo desfie a carne. <b>(Desfiei na Bimby: um bife de cada vez, 2/3 seg, vel 4)</b></div>
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Pique a cebola e os alhos e refogue-os num pouco de azeite. Adicione o bacon cortado em tiras, deixe cozinhar mais 2 minutos e em seguida junte o peru e envolva bem. Acrescente o molho de tomate e envolva de novo.</div>
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Cubra o fundo de um prato de forno com um pouco de molho branco e faça camadas alternadas de beringela, courgete e mistura de peru. Comece e acabe com fatias de beringela. Regue com o restante molho branco, polvilhe com o queijo e leve ao forno por cerca de 20 minutos <b>(levei a 200º C)</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAt7EMvD32dThZGMMh89PWdEGxH4no3_WDBYIOMqmYGwFxSHoql_U2fAAOKZ1b3Qv2tr9-SUHWdDP0-HvOTU85t3LLSt0liI7jfHJcu1tpsqB8eBoRHBEqO1ZHmyvNSOyCK2yrqu30Fnc/s1600/DSCN2192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAt7EMvD32dThZGMMh89PWdEGxH4no3_WDBYIOMqmYGwFxSHoql_U2fAAOKZ1b3Qv2tr9-SUHWdDP0-HvOTU85t3LLSt0liI7jfHJcu1tpsqB8eBoRHBEqO1ZHmyvNSOyCK2yrqu30Fnc/s1600/DSCN2192.JPG" height="640" width="484" /></a></div>
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Bom Apetite!</div>
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Beijo, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFIyfHNPdkjuyfqid2taGC_vWox5a5OxcRUKR_tBnHVVR1QBTAMlUyEl84zUkM2mDkDzHf-fHUhouxQm5r3z4mWxfOj882cS9S9vf2EEzGmNcafsFzvmjppJJGQiEp9gzAwUd4PNyncp-/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidFIyfHNPdkjuyfqid2taGC_vWox5a5OxcRUKR_tBnHVVR1QBTAMlUyEl84zUkM2mDkDzHf-fHUhouxQm5r3z4mWxfOj882cS9S9vf2EEzGmNcafsFzvmjppJJGQiEp9gzAwUd4PNyncp-/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-64233147394987014442014-10-20T13:57:00.000+01:002014-10-20T13:57:18.797+01:00Quiche de Atum, Espinafres e Cogumelos<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6g_7oAL-jj_ixQMbETHbTVYIDkzdJbIsudu0UfQWPVGoUsuSIGClReM3vrlxcQDDfvlgalqVZ4JP-68aVcOE_c40R0baZxEJUqLbOmHKoYM73d3EfZ-gmkdBHLahd9_mmRUF99DRmw9m/s1600/DSCN2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6g_7oAL-jj_ixQMbETHbTVYIDkzdJbIsudu0UfQWPVGoUsuSIGClReM3vrlxcQDDfvlgalqVZ4JP-68aVcOE_c40R0baZxEJUqLbOmHKoYM73d3EfZ-gmkdBHLahd9_mmRUF99DRmw9m/s1600/DSCN2186.JPG" height="640" width="484" /></a></div>
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1 base de massa folha de compra</div>
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1 lata de atum ao natural</div>
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400 gr folhas de espinafres congelados</div>
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300 gr cogumelos frescos</div>
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200 ml nata de soja</div>
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2 ovos</div>
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queijo flamengo ralado</div>
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sal, pimenta preta, oregãos e noz moscada moída</div>
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Limpe/Lave os cogumelos,lamine e salteie em azeite bem quente, temperados com sal, pimenta preta e oregãos. Reserve.</div>
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Descongele os espinafres, escorra o excesso de água, salteie na mesma frigideira,tempere com sal e pimenta e reserve.</div>
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Numa tijela,bata os ovos com as natas e junte o atum desfeito, os espinafres e os cogumelos.</div>
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Retifique os temperos de sal e pimenta e junte noz-moscada.</div>
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Forre uma tarteira com a massa folhada, pique o fundo e os lados com um garfo e deite a mistura dos ingredientes. Polvilhe com o queijo ralado.</div>
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Leve a forno, pré-aquecido a 200º C, cerca de 25 minutos.</div>
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Sirva com uma salada a gosto!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyNft_vFCOzQVqpUp3_VyD65ELV5dF9-C6HfiTfY07EUklIkoiwv0fZeBJ2qYSqZzxgEOsBM-dxi3iT1ok5kwvWfwLOW7-jfEU6wZYUi2ybOwRDdYdWoPHA1Ugbih3sIdYWLrWINTwWD5/s1600/DSCN2187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyNft_vFCOzQVqpUp3_VyD65ELV5dF9-C6HfiTfY07EUklIkoiwv0fZeBJ2qYSqZzxgEOsBM-dxi3iT1ok5kwvWfwLOW7-jfEU6wZYUi2ybOwRDdYdWoPHA1Ugbih3sIdYWLrWINTwWD5/s1600/DSCN2187.JPG" height="640" width="484" /></a></div>
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Bom Apetite!</div>
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Beijo, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDFxMhzbUdxF7BzvnCsvb1L97tsq0RNEUkW4-EVmkK-Q15zDsmiYNqrx5PU4hdFByR85J_VGHJzPcxoV5s9GscKD7oySh3amAVp2hvS2fkdUjfn088U8k7Kf_EsOcCS-TAO4JxOo_Moac/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSDFxMhzbUdxF7BzvnCsvb1L97tsq0RNEUkW4-EVmkK-Q15zDsmiYNqrx5PU4hdFByR85J_VGHJzPcxoV5s9GscKD7oySh3amAVp2hvS2fkdUjfn088U8k7Kf_EsOcCS-TAO4JxOo_Moac/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-16036071808763466402014-10-19T10:05:00.001+01:002014-10-19T10:40:51.981+01:00Parceria com a Gradirripas <div style="text-align: justify;">
<span style="background-color: white; line-height: 18.4799995422363px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">É com muito Orgulho e Satisfação que apresento esta parceria com a <a href="http://www.gradirripas.pt/">Gradirripas</a>!!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjnUgZp3uf2mJXCac9FJnH_qFrnaodc13XKBxga55AphQNGILXR_gl5rMN57Jf6tgEXk85colxffbrPQJVZod_H_W0z_WdaU5JeAtf9cOsRI2o9peDo_6GQc4czkagnrNRzDnXHb955_q/s1600/Gradirripas.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjnUgZp3uf2mJXCac9FJnH_qFrnaodc13XKBxga55AphQNGILXR_gl5rMN57Jf6tgEXk85colxffbrPQJVZod_H_W0z_WdaU5JeAtf9cOsRI2o9peDo_6GQc4czkagnrNRzDnXHb955_q/s1600/Gradirripas.png" height="139" width="640" /></a></div>
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<span style="font-family: inherit; line-height: 18.4799995422363px;">A Gradirripas, Lda. é uma empresa familiar, propriedade da família Violante, oriunda de </span><span style="font-family: inherit; line-height: 18.4799995422363px;">Pernes, concelho de Santarém, situada bem no centro do país. Com ligações ao sector há </span><span style="font-family: inherit; line-height: 18.4799995422363px;">já dois séculos, os actuais proprietários fazem parte da quinta geração de uma família </span><span style="font-family: inherit; line-height: 18.4799995422363px;">tradicionalmente ligada à produção de artigos em madeira. Um saber que remonta aos </span><span style="font-family: inherit; line-height: 18.4799995422363px;">finais do século XIX, quando Manuel dos Santos Violante trabalhava a madeira como </span><span style="font-family: inherit; line-height: 18.4799995422363px;">uma verdadeira arte.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">A sociedade com a actual designação de Gradirripas – Artigos em madeira Lda., foi </span></span><span style="font-family: inherit; line-height: 18.4799995422363px;">constituída em 2006 e dedica-se, sobretudo, ao fabrico de tábuas de corte e de mesa, e </span><span style="font-family: inherit; line-height: 18.4799995422363px;">de outros utensílios para cozinha, bem como embalagens em madeira para vinhos e </span><span style="font-family: inherit; line-height: 18.4799995422363px;">produtos gourmet.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">A madeira utilizada no fabrico dos artigos provém, essencialmente, de pinhais da região </span></span><span style="font-family: inherit; line-height: 18.4799995422363px;">centro de Portugal, adquirida a produtores que asseguram a sustentabilidade das </span><span style="font-family: inherit; line-height: 18.4799995422363px;">florestas. Para tal, são feitas novas plantações em substituição das árvores abatidas para </span><span style="font-family: inherit; line-height: 18.4799995422363px;">a indústria.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">A Gradirripas só adquire madeira a fornecedores devidamente legalizados, sujeitos a </span></span><span style="font-family: inherit; line-height: 18.4799995422363px;">fiscalizações periódicas no que respeita à origem da madeira e ao controlo do nemátodo </span><span style="font-family: inherit; line-height: 18.4799995422363px;">do pinheiro. A madeira é sujeita a secagem em estufa, onde permanece o tempo </span><span style="font-family: inherit; line-height: 18.4799995422363px;">necessário para garantir um produto de qualidade, isento de humidades e do vírus do </span><span style="font-family: inherit; line-height: 18.4799995422363px;">nemátodo, que tem atingido as florestas portuguesas. A madeira trabalhada pela </span><span style="font-family: inherit; line-height: 18.4799995422363px;">Gradirripas é devidamente identificada através do passaporte fitossanitário, que </span><span style="font-family: inherit; line-height: 18.4799995422363px;">acompanha cada lote de matéria-prima adquirido.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">A Gradirripas conta actualmente com 12 colaboradores experientes, especializados nas </span></span><span style="font-family: inherit; line-height: 18.4799995422363px;">diferentes fases do trabalho da madeira. A qualidade do produto final é reconhecida no </span><span style="font-family: inherit; line-height: 18.4799995422363px;">mercado nacional e internacional, em particular no Reino Unido, Holanda e Estados </span><span style="font-family: inherit; line-height: 18.4799995422363px;">Unidos da América. É para o Reino Unido que se destina a maior parte da produção, em </span><span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;">especial tábuas Jamie's Italian, marca sob a qual o conhecido cozinheiro Jamie Oliver </span></span><span style="font-family: inherit; line-height: 18.4799995422363px;">comercializa os seus utensílios de cozinha.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJojJh-lUw6rLobn0EvFvk2srBSOrsBstrVwyjBWklEPSwI9hLZkU_rXM8Vof_VBNz5ojuMi5Y1A4EQi09KFq9IO1_1CBOAtPlsSgXrQuWCSo9n-ggTb5DpDEu-F5tl9cY-EGFUcoTpbvv/s1600/DSCN2178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJojJh-lUw6rLobn0EvFvk2srBSOrsBstrVwyjBWklEPSwI9hLZkU_rXM8Vof_VBNz5ojuMi5Y1A4EQi09KFq9IO1_1CBOAtPlsSgXrQuWCSo9n-ggTb5DpDEu-F5tl9cY-EGFUcoTpbvv/s1600/DSCN2178.JPG" height="640" width="484" /></a></div>
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<span style="font-family: inherit;"><span style="line-height: 18.4799995422363px;"><b>Obrigada à Gradirripas e à Família Violante pela gentil oferta!</b></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">site: </span><a href="http://www.gradirripas.pt/" style="background-color: white; line-height: 18.4799995422363px; text-decoration: none;">http://www.gradirripas.pt/</a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Facebook: </span><a href="http://www.facebook.com/GradirripasArtigosEmMadeira" style="background-color: white; line-height: 18.4799995422363px; text-decoration: none;">http://www.facebook.com/GradirripasArtigosEmMadeira</a></span></div>
Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-65752651095354286252014-10-06T19:00:00.000+01:002014-10-06T19:00:03.793+01:00Bacalhau à BrásEste prato já "desfilou" algumas vezes por aqui, no entanto, nunca tinha publicado a maneira tradicional de o confeccionar, apenas feito na Bimby.<br />
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Seria a minha participação no "Dia Um...na Cozinha" mas infelizmente não consegui publicar a tempo.<br />
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Gosto de fazer o Bacalhau à Brás com batata caseira, acho que fica mais saboroso e menos salgado. Há algum tempo que deixei de usar a batata palha de compra.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEru75oMI97VZKxEJAohpSAlKwn6fj1MjqpvOtmVpJ3gSQESwviUds9c2thy17yeQHHy73CS976_kSl8INv7MDLBVGt3i9_zu4Wm0c7L0vTnJg2Ydpuzhyphenhyphenrld2i98jk8kYrYrgrARiJD3R/s1600/DSCN2146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEru75oMI97VZKxEJAohpSAlKwn6fj1MjqpvOtmVpJ3gSQESwviUds9c2thy17yeQHHy73CS976_kSl8INv7MDLBVGt3i9_zu4Wm0c7L0vTnJg2Ydpuzhyphenhyphenrld2i98jk8kYrYrgrARiJD3R/s1600/DSCN2146.JPG" height="640" width="484" /></a></div>
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2 postas de bacalhau</div>
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8 batatas grandes</div>
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1 cebola grande </div>
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2 dentes de alho</div>
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4 ovos </div>
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pimenta preta e salsa q.b </div>
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Dar um entalão no bacalhau, limpar de peles e espinhas e lascar. Reservar.</div>
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Descascar as batatas, partir em batata palha e fritar em óleo bem quente. Reservar.</div>
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Picar a cebola e o alho finamente e refogar com azeite.</div>
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Quando a cebola estiver translúcida, juntar o bacalhau e envolver. Deixar cozinhar alguns minutos, mexendo para não pegar ao fundo do tacho.</div>
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Juntar a batata palha frita e envolver bem. </div>
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Temperar com pimenta preta moída na altura.</div>
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Bater os ovos e juntar ao bacalhau e às batatas, envolvendo até os ovos ficarem cozinhados mas cremosos.</div>
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Retificar temperos e polvilhar com salsa picada.</div>
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Servir com salada mista de alface e tomate.</div>
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Bom Apetite!</div>
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Beijo,</div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-20004546127999211252014-10-05T12:52:00.004+01:002014-10-05T12:52:38.740+01:00Polvo à moda do Minho<div style="text-align: justify;">
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O polvo da publicação anterior estava destinado a Arroz de Polvo.</div>
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No entanto, andava a folhear os meus livros de receitas e descobri esta, no "A Bimby na Cozinha Regional Portuguesa" e decidi experimentar. Aprovadíssima!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_seNwF127zSUxFkwprsU4Zn5Ga-WXrmD80lE_zmPbycleAsVRy9rdmXxKmpM80hzvxZ7tpe-_vwXIzcls99IabMD62jp6yjsaIWZh0tJAulkWhN-Bsu6OA2aSmpodLqim4W3gEWxJ2M9/s1600/DSCN2168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_seNwF127zSUxFkwprsU4Zn5Ga-WXrmD80lE_zmPbycleAsVRy9rdmXxKmpM80hzvxZ7tpe-_vwXIzcls99IabMD62jp6yjsaIWZh0tJAulkWhN-Bsu6OA2aSmpodLqim4W3gEWxJ2M9/s1600/DSCN2168.JPG" height="640" width="484" /></a></div>
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1 polvo congelado (máx 1,5 kg)</div>
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2 cebolas médias</div>
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2 dentes de alho</div>
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50 gr azeite</div>
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500 gr tomate maduro sem pele</div>
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sal q.b</div>
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1/2 c. chá piripiri (usei pimenta preta moída na altura)</div>
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3 ramos de salsa</div>
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Pão torrado</div>
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Cozer o polvo como explicado <a href="http://aalfacinha.blogspot.pt/2014/09/cozer-polvo-na-bimby.html">aqui</a>.</div>
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Retire o polvo, a cebola , a água da cozedura e reserve.</div>
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Coloque no copo a restante cebola, os alhos, o azeite e pique <b>5 seg/vel 5</b>. De seguida, refogue <b>7 min/100º C/vel 1.</b></div>
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Junte o tomate, o sal,o piripiri, a salsa e programe <b>5 min/Varoma/vel 1</b>, até o molho ficar bem apurado.</div>
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Adicione o polvo em pedaços, 100 gr água da cozedura reservada, retifique temperos e programe <b>3 min/100º C/CI/vel colher</b></div>
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Sirva bem quente, polvilhe com salsa e acompanhe com pão torrado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtNOmlMXf-yovAu-WXV8UdlCGdMU8TqCpegjOAXkwr0gBHhkhs2psW9-ME3jLsCpt6DbNCYZEV2lGK86Fo74iRXvbGSTtJ8JMYlIodpUxVuNOubYxXjfUr1WuDwjHpPp3YS0fRUQYQE5n/s1600/DSCN2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtNOmlMXf-yovAu-WXV8UdlCGdMU8TqCpegjOAXkwr0gBHhkhs2psW9-ME3jLsCpt6DbNCYZEV2lGK86Fo74iRXvbGSTtJ8JMYlIodpUxVuNOubYxXjfUr1WuDwjHpPp3YS0fRUQYQE5n/s1600/DSCN2169.JPG" height="482" width="640" /></a></div>
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PS: Também acompanhei com bróculos cozidos a vapor.</div>
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Bom Apetite!<br />
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Beijo,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZH6cwhWXXqIyUwbdNg1p4rhtGJnjruf2x9_056-J1t9iMVBq8NHE3owb-JpZYCJF85ZwvNq8HGNU5dG4tPGLXDRHyxisDsquhuMAhiXeQKAz-pT9yk1-vER3PJTPCfednm2fThNuiuo6/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGZH6cwhWXXqIyUwbdNg1p4rhtGJnjruf2x9_056-J1t9iMVBq8NHE3owb-JpZYCJF85ZwvNq8HGNU5dG4tPGLXDRHyxisDsquhuMAhiXeQKAz-pT9yk1-vER3PJTPCfednm2fThNuiuo6/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-19898099306094988502014-09-25T20:51:00.000+01:002014-09-25T20:51:00.580+01:00Cozer Polvo na Bimby<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9yAqUdbrmJ5Sr6U3ehPyP2cupHKqzhdSINYHty7kp5rPPuIWvqJz6VKvr8G_gIKKu5MXwqspwz58wGii3E13vzn-KExPHxJO7_myYdYWHXiwEAeRIc4pkJZ72Yl1v0D_6vN-4mymqaiY/s1600/DSCN2164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9yAqUdbrmJ5Sr6U3ehPyP2cupHKqzhdSINYHty7kp5rPPuIWvqJz6VKvr8G_gIKKu5MXwqspwz58wGii3E13vzn-KExPHxJO7_myYdYWHXiwEAeRIc4pkJZ72Yl1v0D_6vN-4mymqaiY/s1600/DSCN2164.JPG" height="640" width="484" /></a></div>
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Já tenho falado com pessoas que têm a Bimby mas que não tiram o maior partido das suas potencialidades, continuando a usar os métodos tradicionais para uma série de processos culinários, normalmente demorados, como por exemplo cozer o polvo.</div>
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Dependendo do tamanho do polvo, em 30 a 40 minutos, tem polvo cozido na Bimby, para depois poder confecioná-lo da forma que lhe agradar ou comê-lo simplesmente cozido.</div>
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Dê descanso à sua panela de pressão!</div>
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1 polvo até 1,5 kg</div>
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1 cebola</div>
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No copo, colocar água até cobrir as lâminas.</div>
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Colocar o polvo previamente descongelado e 1 cebola.</div>
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Programar 30 a 40 minutos (depende do tamanho do polvo)/Varoma/vel. 1</div>
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Pode reservar a água para usar no arroz, por exemplo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKA8XjbKR-aY1eVCSGr5usKFZNM3-Wx0HhozZ73v9LBnGvmQ83YmDNC99dDv3HmpXtQeghpKPlaSHQQpq9PQj8H5D7383aumNJdXBwnkLyavwo5OkA8ICn8isOWbgQg4PI7u_xDPEo1k4/s1600/DSCN2163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKA8XjbKR-aY1eVCSGr5usKFZNM3-Wx0HhozZ73v9LBnGvmQ83YmDNC99dDv3HmpXtQeghpKPlaSHQQpq9PQj8H5D7383aumNJdXBwnkLyavwo5OkA8ICn8isOWbgQg4PI7u_xDPEo1k4/s1600/DSCN2163.JPG" height="482" width="640" /></a></div>
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Bom Apetite!</div>
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Beijo,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ByWjRBzU1dgeVQUfo0Uc_sjISEY2H5rczzwwNdYzUYXhg2g2T7AtORTTdatRpiSl2TjxwavpfvasILOSDbt9Iwbt7WbKVM-d0q8PojQ4bT7_3OQVsEtnm01LqztekJP31PfM0Gjar9iW/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ByWjRBzU1dgeVQUfo0Uc_sjISEY2H5rczzwwNdYzUYXhg2g2T7AtORTTdatRpiSl2TjxwavpfvasILOSDbt9Iwbt7WbKVM-d0q8PojQ4bT7_3OQVsEtnm01LqztekJP31PfM0Gjar9iW/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com4tag:blogger.com,1999:blog-119053589063677084.post-35916182810651472632014-09-24T20:40:00.001+01:002014-09-24T20:40:53.676+01:00"Eco Gumelo" - Cogumelos Salteados em Azeite<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko1Nx7ro0N18NxKO453LVCGh9QgHFga83ucJ0kK0ujwS6kxeAwDSepvosBmnCeVyPqI8TvimKr-7Y5KOSXoYMXiIchibmXFOHNbH1suxLtU4URs8AmIksCbMHYxtjL4gjk_suLKGYgP-q/s1600/DSCN2171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjko1Nx7ro0N18NxKO453LVCGh9QgHFga83ucJ0kK0ujwS6kxeAwDSepvosBmnCeVyPqI8TvimKr-7Y5KOSXoYMXiIchibmXFOHNbH1suxLtU4URs8AmIksCbMHYxtjL4gjk_suLKGYgP-q/s1600/DSCN2171.JPG" height="640" width="484" /></a></div>
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Na publicação anterior falei-vos da <a href="http://pt.gumelo.com/">GUMELO</a>.</div>
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A 1ª leva de cogumelos já foi colhida!</div>
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Para apreciar o sabor, optei por salteá-los em azeite e temperá-los com flor de sal.</div>
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São verdadeiramente deliciosos!! E Ecológicos!!!</div>
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Beijo,</div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-91235048518871125542014-09-21T09:28:00.003+01:002014-09-21T09:28:50.702+01:00A Alfacinha e a GUMELO de mãos dadas pela preservação da Natureza!! <div style="text-align: justify;">
<span style="font-family: inherit;">Bom dia!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Depois de mais de um mês de ausência, motivado essencialmente pelas férias (profissionais e escolares), conto regressar em força.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG1UA5PlDjDWzg33R_O-RKt7kTbBOnhezWh6q30biHrQj7JUofqe8wC-uUs1R4MeLWn6NZCbOHjLUg3Nfxk7uzlFBblTLInEfpzmkqzTAsvI27PMdThn7S0jPbxNBXpDquFxMAArrrsHV/s1600/20140909_081504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG1UA5PlDjDWzg33R_O-RKt7kTbBOnhezWh6q30biHrQj7JUofqe8wC-uUs1R4MeLWn6NZCbOHjLUg3Nfxk7uzlFBblTLInEfpzmkqzTAsvI27PMdThn7S0jPbxNBXpDquFxMAArrrsHV/s1600/20140909_081504.jpg" height="640" width="482" /></a></div>
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<span style="font-family: inherit;">Nada melhor para regressar que a parceria com a <a href="http://pt.gumelo.com/">GUMELO</a>! </span></div>
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<span style="font-family: inherit;">Fiquei super satisfeita porque somos fãs de cogumelos e estou muito curiosa em experimentar estes, totalmente ecológicos!</span></div>
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<span style="font-family: inherit;">A GUMELO já é sobejamente conhecida entre nós, no entanto, para os mais distraídos, deixo-vos uma breve apresentação:</span></div>
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<span style="font-family: inherit;">A GUMELO nasceu da paixão pela natureza dos seus 3 criadores, a preservação da natureza é um dos seus principais valores.</span></div>
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<span style="font-family: inherit;">Com a GUMELO, nasceu o EcoGumelo,<span style="background-color: white;"> <span style="line-height: 25.8880004882813px;">o cogumelo gourmet pronto-a-crescer cujo substrato é 100% constituído por borra de café.</span></span></span></div>
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<span style="background-color: white; line-height: 25.8880004882813px;"><span style="font-family: inherit;">Para além, do EcoGumelo, também estão disponíveis o PréGumelo e o EcoGumelo Citrus - a grande novidade de verão.</span></span></div>
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<i style="background-color: white; line-height: 18.4799995422363px;"><u><span style="font-family: inherit;">Estas são as razões para experimentarem o EcoGumelo:</span></u></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQAVi1h2Ph3qrNq2PbuW-71N7qnOkzrdvNPsPT63vLGE1W9BcTfuIATDlXIkjGVH-LdKg4qya8wbweDk79MkVyXKJBjNp1MiET0tlKMo3UJh5Aznm4fD_7FfrPBypExa475ONQ0c9nQ0/s1600/ecologico1.png" imageanchor="1" style="clear: left; color: #888888; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQAVi1h2Ph3qrNq2PbuW-71N7qnOkzrdvNPsPT63vLGE1W9BcTfuIATDlXIkjGVH-LdKg4qya8wbweDk79MkVyXKJBjNp1MiET0tlKMo3UJh5Aznm4fD_7FfrPBypExa475ONQ0c9nQ0/s1600/ecologico1.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></span></div>
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<b style="line-height: 18.4799995422363px;"><span style="font-family: inherit;">Ecológico</span></b></div>
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<span style="font-family: inherit;">O substrato do EcoGumelo é constituído exclusivamente por borra de café, o que significa que criar este cogumelo é transformar o que era desperdício num alimento de alto valor nutritivo.</span></div>
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<span style="font-family: inherit;">Ao mesmo tempo, durante o processo de crescimento do cogumelo, a borra de café torna-se num resíduo biodegradável de impacto reduzido.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCgrtNNl6hoQ0J2oTFs0Mim-k3JQPxQlva4PPKkqIVK9ebzAVA192r-mUdQ9FvaPiWNp56FylvZix2hFIHIutQbt8VQgXEzHrEOCnaM8cnHqvdvELIChjFo_vP6wqjy1EdCH1ZmN3hgw/s1600/divertido.png" imageanchor="1" style="clear: left; color: #888888; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCgrtNNl6hoQ0J2oTFs0Mim-k3JQPxQlva4PPKkqIVK9ebzAVA192r-mUdQ9FvaPiWNp56FylvZix2hFIHIutQbt8VQgXEzHrEOCnaM8cnHqvdvELIChjFo_vP6wqjy1EdCH1ZmN3hgw/s1600/divertido.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div>
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<b><span style="font-family: inherit;">Fácil e divertido</span></b></div>
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<span style="font-family: inherit;">Basta abrir e vaporizar para que o EcoGumelo inicie o seu desenvolvimento. Alguns dias depois surgem os primeiros cogumelos, que crescem da noite para o dia. Tudo isto com apenas 1 minuto de atenção diária.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzaYXHW5MfWAMCDaYhNl9glk3l1nkzMa9CIqYwtow__duNwlP-mv6QP1IHhJs0j_d_Vtrpt-lejQi4O0nnElt-rtsski8DUV8oVFgLBsLMCivqTdFYx334rU3y1XUaGEmsOMGrJ1PiEI/s1600/saboroso1.png" imageanchor="1" style="clear: left; color: #888888; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzaYXHW5MfWAMCDaYhNl9glk3l1nkzMa9CIqYwtow__duNwlP-mv6QP1IHhJs0j_d_Vtrpt-lejQi4O0nnElt-rtsski8DUV8oVFgLBsLMCivqTdFYx334rU3y1XUaGEmsOMGrJ1PiEI/s1600/saboroso1.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div>
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<b><span style="font-family: inherit;">Saboroso</span></b></div>
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<span style="font-family: inherit;">Depois de colhidos, os cogumelos podem ser cozinhados frescos ou guardados no frio por alguns dias. Como não têm aditivos nem conservantes, são um produto biológico e gourmet genuíno.</span></div>
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<span style="font-family: inherit;">Existe uma grande diversidade de receitas para cozinhares com criatividade.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzNcne1gqeifrJgYGbhtLa4VT0JZhJFR83iZQ3qWcB4u5xCbbINPD7bedFVClDEqL-5qe0RtHqe9TLjtdUGAxyQn6G5VUJEsaxPZFshvHLDzujl9cCaYRV9j6PDb5yQy22Qa_6p7dUxE/s1600/saudavel.png" imageanchor="1" style="clear: left; color: #888888; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzNcne1gqeifrJgYGbhtLa4VT0JZhJFR83iZQ3qWcB4u5xCbbINPD7bedFVClDEqL-5qe0RtHqe9TLjtdUGAxyQn6G5VUJEsaxPZFshvHLDzujl9cCaYRV9j6PDb5yQy22Qa_6p7dUxE/s1600/saudavel.png" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background: rgb(255, 255, 255); border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="200" /></a></div>
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<span style="background-color: white; line-height: 18.4799995422363px;"><b style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-align: justify;"><br /></b><b style="text-align: justify;"><span style="font-family: inherit;">Saudável</span></b></span><span style="font-family: inherit;"><br style="background-color: white; line-height: 18.4799995422363px;" /></span><br />
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<span style="font-family: inherit;">O EcoGumelo produz cogumelos da espécie Pleurotus ostreatus de elevado valor nutritivo e funcional. Sendo ricos em proteínas e com baixo teor de gordura, o seu consumo regular ajuda a reduzir o colesterol, a prevenir doenças cardiovasculares e a reforçar o sistema imunitário.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 18.4799995422363px;">Os produtos da Gumelo estão disponíveis para compra no site da marca em </span><span style="line-height: 18.4799995422363px;"><a href="http://pt.gumelo.com/shop/">http://pt.gumelo.com/shop/</a></span><span style="line-height: 18.4799995422363px;">, com portes grátis para Portugal Continental.</span></span></div>
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<span style="line-height: 18.4799995422363px;"><span style="font-family: inherit;">Do que estão à espera para experimentar?</span></span></div>
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<span style="line-height: 18.4799995422363px;"><span style="font-family: inherit;">Eu estou ansiosa para utilizar a minha 1ª colheita numa receita bem saborosa!</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbdVbMG2j4GTpJAxS127_q7FnpQLitwmsudyEBz7czJ7ikn6MxvmM8gZD_e1SHuxoD4tOCiwFcCjsEWvPtGa878l3_eU-r_fgHJ6P3cvCQPLcb-yi4kiJpRh5uFFAhIE23SGfOV6WNxzR/s1600/20140909_081805.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGbdVbMG2j4GTpJAxS127_q7FnpQLitwmsudyEBz7czJ7ikn6MxvmM8gZD_e1SHuxoD4tOCiwFcCjsEWvPtGa878l3_eU-r_fgHJ6P3cvCQPLcb-yi4kiJpRh5uFFAhIE23SGfOV6WNxzR/s1600/20140909_081805.jpg" height="400" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1º dia</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aIONA6VtrJFUVa-vQLkr-5gPo-qHTeqzzoDcNJ89nhh9oi87Mf_wh1JxTYBm1Q0DY5tNKepKELCWqyKUYpTxryL7OAt4VfgmNALrej5FjoSF6p61ZuGZPN7RqCKL0VrcpwYZkkPe5Xu8/s1600/20140921_074436.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_aIONA6VtrJFUVa-vQLkr-5gPo-qHTeqzzoDcNJ89nhh9oi87Mf_wh1JxTYBm1Q0DY5tNKepKELCWqyKUYpTxryL7OAt4VfgmNALrej5FjoSF6p61ZuGZPN7RqCKL0VrcpwYZkkPe5Xu8/s1600/20140921_074436.jpg" height="400" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">14 º dia </td></tr>
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<b style="line-height: 18.4799995422363px;"><span style="font-family: inherit;">Obrigada GUMELO!</span></b></div>
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<span style="line-height: 18.4799995422363px;"><span style="font-family: inherit;">PS: Podem saber mais sobre a Gumelo no <a href="http://pt.gumelo.com/">site</a> e no <a href="https://www.facebook.com/gumelo.lda?fref=ts">facebook</a> da Marca.</span></span></div>
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<span style="line-height: 18.4799995422363px;"><span style="font-family: inherit;">Beijo,</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEToRqKOC3s_WCmP4OTwg54MlozKnQEgpb_JkH8xIM23HhnTGb_ofMoQDSCTbcegf5MruE6wff2B3-4ifSWIm7LzjIJ9ucmK7BPAhHZifKv57PVI1CKvz650YGS1ZlSzPXMf5LZabwSwp/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEToRqKOC3s_WCmP4OTwg54MlozKnQEgpb_JkH8xIM23HhnTGb_ofMoQDSCTbcegf5MruE6wff2B3-4ifSWIm7LzjIJ9ucmK7BPAhHZifKv57PVI1CKvz650YGS1ZlSzPXMf5LZabwSwp/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 18.4799995422363px;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-70732922571134025212014-08-12T09:47:00.000+01:002014-08-12T09:47:08.823+01:00Granizado de Champagne<div class="separator" style="clear: both; text-align: justify;">
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Um delicioso granizado para acompanhar os percebes cozidos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ41IFkeFAbLyYyaPrIkO8j7-rRq6pG1ZwDbWGmDgUf2KLYdtAQ1888JvOPM0o428ofo2y3Z1EmXmBsPi6Es7x_wuvGJQAI5BCKrZmuMlc8IT0pd1oDOpsdJvpYQJBm9NozDoETrm3AVu/s1600/DSCN2103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJ41IFkeFAbLyYyaPrIkO8j7-rRq6pG1ZwDbWGmDgUf2KLYdtAQ1888JvOPM0o428ofo2y3Z1EmXmBsPi6Es7x_wuvGJQAI5BCKrZmuMlc8IT0pd1oDOpsdJvpYQJBm9NozDoETrm3AVu/s1600/DSCN2103.JPG" height="524" width="640" /></a></div>
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200 gr açucar (uso amarelo e coloco cerca de 180 gr)</div>
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500 gr champagne</div>
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800 gr gelo</div>
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4/5 limões com casca partidos em quartos</div>
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Coloque no copo os limões e o champagne e pressione o botão <b>Turbo 8</b> ou <b>9</b> vezes.</div>
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Introduza o cesto no copo, coe tudo para um jarro e reserve.</div>
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Coloque no copo as 800 gr de gelo, o açucar e a limonada de champagne reservada e bata <b>uns segundos na vel 5</b> até ouvir mudar o barulho das pedras de gelo.</div>
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Sirva em copos com uma palhinha.</div>
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Bom Apetite!</div>
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Beijo,</div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-20928583113646974672014-08-10T08:47:00.000+01:002014-08-10T08:47:04.336+01:00Percebes Cozidos<div style="text-align: justify;">
Este é o marisco preferido do meu filho.</div>
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Em Lisboa, quando vamos ao "Ramiro", a nossa marisqueira de eleição, pede logo percebes.</div>
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Quando vamos de férias para a Zambujeira do Mar, é um petisco frequente na nossa mesa, depois de um dia de Praia. Compramos diretamente a um pescador, são deliciosos e super baratos.</div>
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Para mim, os percebes da costa alentejana são os mais saborosos. São mais pequeninos mas têm um sabor a mar inigualável.</div>
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Costumo cozê-los em água do mar, mas para quem não tem, podem cozer em água com bastante sal.</div>
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Numa panela grande, colocar os percebes, cobrir com água e levar ao lume até levantar fervura. Deixar cozer um minutos. Mexer (passar os debaixo para cima), deixar levantar fervura de novo, cozer mais uns minutos e estão prontos.</div>
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Neste dia acompanhámos com um Granizado de Champagne!!</div>
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Bom Apetite!</div>
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<br /></div>
<div style="text-align: justify;">
Beijo, </div>
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<br /></div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-32883530904281401522014-08-04T19:00:00.000+01:002014-08-04T20:35:25.628+01:00Peitos de Frango Pizzaiola<div style="text-align: justify;">
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Andava à procura de uma receita para usar uns peitos de frango e deparei-me com esta na Revista da Bimby nº 3 (Julho 2008). </div>
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Já por diversas vezes, fiquei tentada a fazê-la mas depois optava sempre por outra solução.</div>
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Hoje, avançei e se soubesse que era tão deliciosa, já tinha experimentado há muito mais tempo!</div>
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Ingredientes (serve 6)</div>
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200 gr queijo flamengo</div>
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50 gr azeite</div>
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1 cebola</div>
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2 dentes de alho</div>
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800 gr peitos de frango</div>
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sal e pimenta q.b.</div>
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600 gr tomate em pedaços</div>
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1 caldo de legumes</div>
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1 c. chá de açucar</div>
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oregão q.b.</div>
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Coloque no copo o queijo e programe<b> 5 seg/vel 5.</b> Retire e reserve.</div>
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Sem lavar o copo, coloque o azeite, a cebola, os alhos e pique <b>6 seg/vel 5</b>. Programe <b>5 min/100º C/vel 1.</b></div>
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Na Varoma, prepare os peitos de frango partidos ao meio e tempere com sal e pimenta.</div>
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No copo, junte o tomate,o caldo, o açucar, coloque a Varoma e programe <b>25 min/Varoma/Vel 1</b>. Retire.</div>
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Coloque os peitos de frango num pyrex, o molho de tomate e o queijo ralado por cima. Polvilhe com oregãos e leve ao forno <b>15 min</b>. para gratinar.</div>
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Sirva com arroz ou esparguete.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMoNayVeoJaDB-Khk4HHk79NHElCvtlJ4jkXo-_XWvDlLyvfQe6-WvVDe44u6Q61zNd3fTa7TYfsajEiAdpvps7Tvn5ZZvF34VdqoU3vjIriFl2cPIKtPjr802IinfXbyb1RWwmTM9UB2/s1600/DSCN2143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMoNayVeoJaDB-Khk4HHk79NHElCvtlJ4jkXo-_XWvDlLyvfQe6-WvVDe44u6Q61zNd3fTa7TYfsajEiAdpvps7Tvn5ZZvF34VdqoU3vjIriFl2cPIKtPjr802IinfXbyb1RWwmTM9UB2/s1600/DSCN2143.JPG" height="400" width="308" /></a></div>
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Bom Apetite!</div>
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Beijo,</div>
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<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFylACp1YY4iZm75YDx4pH38SJ5YQMulENoW7fWaXuTi2aJiyEYO8d_QKMJ-B605xp6S8s6ENJ_TnrEcT_lUQpU60t2ghiW54wjmU8CSBHksL6iBEkwWidOX-agWXdDz8-HOoYq9T2esB/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFylACp1YY4iZm75YDx4pH38SJ5YQMulENoW7fWaXuTi2aJiyEYO8d_QKMJ-B605xp6S8s6ENJ_TnrEcT_lUQpU60t2ghiW54wjmU8CSBHksL6iBEkwWidOX-agWXdDz8-HOoYq9T2esB/s1600/Alfacinha_B.jpg" height="200" width="141" /></a><br />
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-6730389878175015222014-08-03T11:16:00.000+01:002014-08-03T11:16:01.678+01:00Sumo de Melancia<div class="separator" style="clear: both; text-align: center;">
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5 fatias de melancia<br />
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500 ml água</div>
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1 colher de sopa de açúcar amarelo ou mel </div>
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Colocar tudo no liquidificador e bater cerca de 1/2 minutos. Coar e servir bem fresco.</div>
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Bom Apetite!</div>
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<div style="text-align: justify;">
Beijo, </div>
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<br /></div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com3tag:blogger.com,1999:blog-119053589063677084.post-44215871920466205372014-08-02T21:58:00.001+01:002014-08-02T21:58:42.704+01:00Robalo com Alho, Limão e Salsa<div style="text-align: justify;">
Para um dia chuvoso como o de hoje, Robalo no forno. Desta vez, temperado com Alho e a especiaria "Limão e Salsa" da <b>ESPIGA</b>.</div>
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Ingredientes (serve 2/3)<br />
<br />
1 Robalo escalado com cerca de 800 gr<br />
3 dentes de alho<br />
sal, pimenta e azeite q.b.<br />
"Limão e Salsa" da<b> ESPIGA</b> q.b.<br />
<span style="text-align: center;">10/12 batatainhas para assar partidas ao meio</span><br />
<span style="text-align: center;"><br /></span>
<span style="text-align: center;"><br /></span>
<span style="text-align: center;">Descascar as batatas, partir ao meio e ferver em água temperada com sal cerca de <b>5/10 min</b>. Reservar.</span><br />
<span style="text-align: center;">Barrar um tabuleiro de forno com um pouco de margarina. </span>Colocar o Robalo, temperar com sal, pimenta, alho picado grosseiramente, "Limão e Salsa" <b>ESPIGA</b>.Juntar as batatas e regar abundantemente com azeite.<br />
Levar a forno pré-aquecido a 200º C, cerca de 25/30 minutos.<br />
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Bom Apetite!</div>
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Beijo,</div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-652358962722387192014-08-01T21:00:00.001+01:002014-08-10T09:10:26.697+01:00Batido de Ameixa - Dia Um...Na Cozinha!<br />
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<span style="background-color: white; color: #062b9d; font-family: 'Open Sans'; font-size: 15px; line-height: 14.079999923706055px; text-align: justify;">O tema da 15ª edição </span><span style="background-color: white; color: #062b9d; font-family: 'Open Sans'; font-size: 15px; line-height: 17.940000534057617px; text-align: justify;">do <b><a href="https://www.facebook.com/groups/181929905314399/" style="color: #da00a3; text-decoration: none;">“Dia Um… Na Cozinha!”</a></b> é BATIDOS!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42K4i93UJDDsfFSpdHciZwglej6s7zufC-d1jlLFNFPXIlwPanNejFqxU4qmkefbVl2MpAyLA6hsrfoB0HIxXbDSY-nNNlfL_iUxBSG2NfgodpkCQxy7tbfV6ACMoBuqzz01DcRUG2R5W/s1600/Logotipo+Dia+Um...+Na+Cozinha+Agosto+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh42K4i93UJDDsfFSpdHciZwglej6s7zufC-d1jlLFNFPXIlwPanNejFqxU4qmkefbVl2MpAyLA6hsrfoB0HIxXbDSY-nNNlfL_iUxBSG2NfgodpkCQxy7tbfV6ACMoBuqzz01DcRUG2R5W/s1600/Logotipo+Dia+Um...+Na+Cozinha+Agosto+2014.jpg" height="320" width="320" /></a></div>
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<span style="background-color: white; color: #062b9d; font-family: 'Open Sans'; font-size: 15px; line-height: 17.940000534057617px; text-align: justify;">Assim que vi o tema, decidi que o meu batido seria com fruta da estação. </span><br />
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">O tempo de Verão tarda em chegar, no entanto, há que aproveitar o que de bom ainda vamos tendo desta estação.</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">Optei por usar apenas uma fruta e a eleita foi a Ameixa.</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">Ingredientes (serve 1):</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">2 ameixas vermelhas, descascadas e partidas aos bocados.</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">1 iogurte natural</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">150 ml leite a gosto (usei de soja)</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">1 colher de sopa rasa de açucar amarelo</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">sumo de 1/2 lima</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">sementes de chia </span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">No liquidificador, deite todos os ingredientes e triture cerca de 3/4 minutos ou até ficar com a textura de batido.</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">Se usar a Bimby, triture <b>2 m/vel 9.</b></span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">Bom Apetite!</span></span></div>
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<span style="color: #062b9d; font-family: Open Sans;"><span style="background-color: white; font-size: 15px; line-height: 17.940000534057617px;">Beijo,</span></span></div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com6tag:blogger.com,1999:blog-119053589063677084.post-88486635646427717592014-07-26T22:32:00.001+01:002014-07-26T22:32:59.018+01:00Wrap de Frango grelhado<div class="separator" style="clear: both; text-align: center;">
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Enquanto o São Pedro se decide se nos brinda com o Verão ou não, deixo-vos mais uma sugestão para uma refeição rápida, para depois da praia ou de um dia intenso de trabalho em que não nos apetece cozinhar!</div>
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O recheio é ao gosto de cada um. Podem aproveitar sobras de carne ou peixe ou podem usar atum, frango, camarão, delícias do mar, entre outras coisas. Eu gosto de fazer uma base com alface, tomate e cenoura. O resto depende do que tenha em casa.</div>
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As quantidades que apresento são para 3 wraps, bem recheados. Eu usei wraps de compra mas pela net existem algumas receitas de wraps caseiros. Contudo, o mote é a rapidez pelo que os wraps de compra servem perfeitamente.</div>
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3 wraps</div>
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6/8 folhas de alface</div>
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2 tomates pequenos</div>
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1 cenoura</div>
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3 bifes de frango médios</div>
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sal, pimenta preta</div>
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<b>Alho e Salsa da ESPIGA</b></div>
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maionese</div>
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Temperar os bifes de frango com sal, pimenta preta e alho e salsa da ESPIGA. Grelhar com um fio de azeite. Fatiar e reservar.</div>
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Lavar a alface, secar com papel de cozinha, migar e reservar.</div>
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Partir os tomates em pequenos cubos e ralar a cenoura. Reservar.</div>
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Coloque dentro de cada wrap, alface, tomate, cenoura e um bife de frango fatiado. Colocar maionese a gosto, dobrar (dobrar um pouco a parte de baixo do wrap e depois cada um dos lados - tipo envelope) e prender com uns palitos.</div>
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Bom Apetite!<br />
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Beijo,<br />
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-39475277626928641062014-07-24T21:18:00.000+01:002014-07-24T21:18:32.929+01:00Ovos Mexidos com Cogumelos<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">Como entrada, prato principal ou até para o pequeno almoço! </span></div>
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3 ovos</div>
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300 gr cogumelos frescos</div>
<span style="text-align: justify;">sal, pimenta preta (moída no momento) e oregãos</span><br />
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Bata os ovos com um pouco de leite, tempere com um pouco de sal e pimenta preta.</div>
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Limpe os cogumelos e corte-os em fatias. </div>
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Numa frigideira com um pouco de azeite, salteie os cogumelos, tempere com sal, pimenta preta e oregãos. Junte os ovos batidos e mexa até os ovos estarem cozidos mas cremosos.</div>
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Bom Apetite!</div>
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Beijo, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJJGhCmbgsLiLIzKMeIoN7b6A0kVpsw1pHJ62MSuuQjgnnly8eUbED1NRaEGuYu5CakYTkx-CCQHXhbGCmEZiHDqOzCiwP7R9Balqs6enFqhfuHZpc8qk82LjanzIdm0dMsgKO_B7H77s/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJJGhCmbgsLiLIzKMeIoN7b6A0kVpsw1pHJ62MSuuQjgnnly8eUbED1NRaEGuYu5CakYTkx-CCQHXhbGCmEZiHDqOzCiwP7R9Balqs6enFqhfuHZpc8qk82LjanzIdm0dMsgKO_B7H77s/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-50148669842600074022014-07-23T19:23:00.000+01:002014-07-23T19:23:40.473+01:00Ovos Cocote com Espinafres e Bacon<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6i6tI7uKkhBw-xv0Nps3VZCK-IbL5OCCoUYzA9xWjwH9QUnEAm_9HhA0BO4TScdUntZtvbf9cQHEcWlI26LlGCElSyVIWXrSrrXDDdydoR9dkC3mw4cFvCLiZL4KK1Y6wi8aQNahjiYA/s1600/DSCN1911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6i6tI7uKkhBw-xv0Nps3VZCK-IbL5OCCoUYzA9xWjwH9QUnEAm_9HhA0BO4TScdUntZtvbf9cQHEcWlI26LlGCElSyVIWXrSrrXDDdydoR9dkC3mw4cFvCLiZL4KK1Y6wi8aQNahjiYA/s1600/DSCN1911.JPG" height="640" width="484" /></a></div>
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1 molho de espinafres</div>
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200 gr de bacon</div>
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1 tomate grande cortado em pedacinhos</div>
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4 ovos</div>
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natas q.b</div>
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sal marinho e pimenta preta</div>
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Coloque um tabuleiro num forno com água, a 220º C.</div>
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Arranje o molho de espinafres, reservando apenas as folhas, e corte o bacon em tirinhas.</div>
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Numa frigideira anti-aderente, frite o bacon. Quando estiver douradinho, retire e reserve.</div>
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Salteie os espinafres na gordura do bacon, tempere com pimenta preta. Reserve.</div>
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Barre 4 tacinhas de ir ao forno com margarina.</div>
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Coloque o tomate, o bacon, os espinafres, o ovo, um pouco de natas e tempere com sal e pimenta.</div>
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Coloque as tacinhas no tabuleiro com a água quente no forno e deixe cozer em banho-maria até a clara estar branca.</div>
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Sirva com pão torrado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJh3Hb7xVNYq_gnz2-wADzbmZJv3YJeHdPUUGMThZ1IlaTV8bdUhEWqCz45inK0048LpiIMnlubQvhZ7At9iO88vcy6ouuRC9gtfE1gjFM2F79tNLW_5cEFTTlLFCel3bJqQR59p1nyBc/s1600/DSCN1913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJh3Hb7xVNYq_gnz2-wADzbmZJv3YJeHdPUUGMThZ1IlaTV8bdUhEWqCz45inK0048LpiIMnlubQvhZ7At9iO88vcy6ouuRC9gtfE1gjFM2F79tNLW_5cEFTTlLFCel3bJqQR59p1nyBc/s1600/DSCN1913.JPG" height="640" width="484" /></a></div>
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Bom Apetite!</div>
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Beijo,</div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-68641006432076985942014-07-22T20:57:00.000+01:002014-07-22T20:57:29.517+01:00Salada Fria de Bacalhau e Grão<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVGBiz4qnAK3J0M3KauL5gPRkY8fCv6Fpavqw6Y-RTpHQhE8TCLyDKu0gypasZaLenBsMhnWex6cyToTpqW5SACHa_2Kk_q4CONQy3qm44X2zCA0z6Ia8Cd_KLvs9oYXyfXQbgx-G_lCE/s1600/DSCN2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzVGBiz4qnAK3J0M3KauL5gPRkY8fCv6Fpavqw6Y-RTpHQhE8TCLyDKu0gypasZaLenBsMhnWex6cyToTpqW5SACHa_2Kk_q4CONQy3qm44X2zCA0z6Ia8Cd_KLvs9oYXyfXQbgx-G_lCE/s1600/DSCN2122.JPG" height="640" width="484" /></a></div>
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2 postas de bacalhau</div>
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1 lata de grão cozido</div>
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1 embalagem de tomate-cereja</div>
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1 cebola</div>
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azeite, vinagre de vinho branco e salsa picada </div>
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Cozer o bacalhau, deixar arrefecer, limpar de pele e espinhas, lascando-o. Reservar.</div>
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Numa saladeira, colocar o grão cozido, o tomate-cereja partido ao meio, a cebola picada e as lascas de bacalhau. </div>
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Temperar com azeite, vinagre e salsa picada e envolver bem.</div>
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Bom Apetite!</div>
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Beijo,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfBHIXX30GFe1hUEGwN_owmJVNAa-YUgNHGsnD3KLILxVbIX_6SM2yEu9fx15h-7Kj-zqO6H9OkIsYBkLyRFQLQqKjfE_Kpi3eGUQ_NAL4c-8-C_bHSVBFIzZ7o2tabJ-7E9HXSN55fq0/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfBHIXX30GFe1hUEGwN_owmJVNAa-YUgNHGsnD3KLILxVbIX_6SM2yEu9fx15h-7Kj-zqO6H9OkIsYBkLyRFQLQqKjfE_Kpi3eGUQ_NAL4c-8-C_bHSVBFIzZ7o2tabJ-7E9HXSN55fq0/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-5115538374340799972014-07-21T19:04:00.000+01:002014-07-21T19:04:38.633+01:00Creme de Abóbora-MeninaFaça Calor ou Frio, esteja Chuva ou Sol, por estas bandas, a Sopa não pode faltar.<br />
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Desta vez, um creme de abóbora-menina, que tem um sabor mais intenso mas absolutamente delicioso!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu1dNfxL3lbBSk0ex_xxGpVXufep_389jpr34TVlrZE9dsTN6C8wGs2KWfp0U6Mpt77-BulK4XB9mWRR599ffQvA6lH1zeZ17ZVCX7a7h2RR8x6RKMVE-Ixg3kgZtFbI2awKrT8BY40L5/s1600/DSCN2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu1dNfxL3lbBSk0ex_xxGpVXufep_389jpr34TVlrZE9dsTN6C8wGs2KWfp0U6Mpt77-BulK4XB9mWRR599ffQvA6lH1zeZ17ZVCX7a7h2RR8x6RKMVE-Ixg3kgZtFbI2awKrT8BY40L5/s1600/DSCN2120.JPG" height="320" width="263" /></a></div>
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1/2 Abóbora Menina</div>
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2 Cenouras</div>
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1 Courgetes</div>
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1 ChuChu</div>
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1 Cebola</div>
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2 dentes de alho</div>
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sal marinho e azeite</div>
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Parta todos os legumes em pedaços pequenos, coloque no copo da Bimby, tempere com sal e programe <b>30 min/100º C/vel 1.</b></div>
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Triture na <b>vel 7</b>, cerca de <b>2 minutos.</b></div>
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Junte azeite a gosto e programe <b>2 min/100º C/vel 1.</b></div>
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Bom Apetite!</div>
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Beijo,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfBHIXX30GFe1hUEGwN_owmJVNAa-YUgNHGsnD3KLILxVbIX_6SM2yEu9fx15h-7Kj-zqO6H9OkIsYBkLyRFQLQqKjfE_Kpi3eGUQ_NAL4c-8-C_bHSVBFIzZ7o2tabJ-7E9HXSN55fq0/s1600/Alfacinha_B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfBHIXX30GFe1hUEGwN_owmJVNAa-YUgNHGsnD3KLILxVbIX_6SM2yEu9fx15h-7Kj-zqO6H9OkIsYBkLyRFQLQqKjfE_Kpi3eGUQ_NAL4c-8-C_bHSVBFIzZ7o2tabJ-7E9HXSN55fq0/s1600/Alfacinha_B.jpg" height="200" width="141" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com1tag:blogger.com,1999:blog-119053589063677084.post-21687008210331248982014-07-20T21:02:00.000+01:002014-07-20T21:02:01.410+01:00Queijo de cabra gratinado com mel e nozes<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oXIHRNQ-gLpmF_elgerfVOMTqFdo1_pxpwdiDlg1_fr8Ttp7UCIl1bzS37WfXGbfqhTlfuDXdUaiBXvFXSa5URKsm4qARgrTqgZygpY2c_tjVUVi2LjmMn0Zeu2itCltRgnZzvNEZ18n/s1600/DSCN1625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oXIHRNQ-gLpmF_elgerfVOMTqFdo1_pxpwdiDlg1_fr8Ttp7UCIl1bzS37WfXGbfqhTlfuDXdUaiBXvFXSa5URKsm4qARgrTqgZygpY2c_tjVUVi2LjmMn0Zeu2itCltRgnZzvNEZ18n/s1600/DSCN1625.JPG" height="640" width="484" /></a></div>
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Há uns tempos, a Revista "Caras" ofereceu 5 mini-volumes do livro "A minha cozinha" da Clara de Sousa. </div>
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O 1º é sobre entradas, donde retirei esta receita.</div>
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Usei o queijo chévre com um diâmetro mais pequeno e dividi-o em fatias mas, na próxima vez, usarei o maior, julgo que a apresentação ficará melhor.</div>
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No que diz respeito ao sabor, é uma entrada com um sabor forte mas deliciosa.</div>
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Um pedaço redondo de queijo chévre;</div>
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6 metades de nozes partidas grosseiramente</div>
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3 colheres de sopa de mel</div>
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Rúcula para decorar (não usei)</div>
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Coloque o queijo num prato que possa ir ao forno e leve-o a 180ºC, durante cerca de 30 min., para que o calor chegue ao seu interior e comece a abrir por cima.</div>
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Sem desligar o forno, retire o queijo, regue-o com o mel, salpique-o com as nozes e leve de novo ao forno por mais 5-10 min. deixando o mel borbulhar.</div>
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A receita sugere que prepare uma cama de rúcula no prato de servir. Com a ajuda de uma espátula ou escumadeira retire o queijo do prato de forno e coloque-o no prato de servir.</div>
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Sirva com tostas ou crackers.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlJsPc7I1PVkqj-eLfughfz_RBd1iy_7tWwvQ4en_E9M61F2SVwsYIYzpUatxXngmQFIF2ORKSjINR20pPQOKRsih_T71Ub_cIIxiNRxXL4f-JxQpwniJmOYtP-idirqMpTPCJIfrf0BA/s1600/DSCN1626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDlJsPc7I1PVkqj-eLfughfz_RBd1iy_7tWwvQ4en_E9M61F2SVwsYIYzpUatxXngmQFIF2ORKSjINR20pPQOKRsih_T71Ub_cIIxiNRxXL4f-JxQpwniJmOYtP-idirqMpTPCJIfrf0BA/s1600/DSCN1626.JPG" height="640" width="484" /></a></div>
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Bom Apetite!</div>
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Beijo, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyZq1ngPwPw0xSBIBcWH0OTas_QL7OeLXy2hqo2pDgF9YL17_KJhhufKyCIE6OZg8_qJE1VMGJAtDubs7C5uETahmtS1bhZDgQUUSCkrQCSVdPCSfPIQTWLlbLoDKmcdEip12xdzOdds2/s1600/Alfacinha_B_transparente.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyZq1ngPwPw0xSBIBcWH0OTas_QL7OeLXy2hqo2pDgF9YL17_KJhhufKyCIE6OZg8_qJE1VMGJAtDubs7C5uETahmtS1bhZDgQUUSCkrQCSVdPCSfPIQTWLlbLoDKmcdEip12xdzOdds2/s1600/Alfacinha_B_transparente.png" height="200" width="141" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09105249248152101609noreply@blogger.com0tag:blogger.com,1999:blog-119053589063677084.post-8297257852934388112014-06-13T23:17:00.000+01:002014-06-13T23:19:36.467+01:00Vou ali, ao outro lado do Atlântico, apoiar Portugal!!!!PORTUGAL ALLEZ, PORTUGAL ALLEZ, PORTUGAL ALLEZ!!!<br />
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A Alfacinha vai ausentar-se por alguns dias por uma Boa Causa: <b>Apoiar Portugal no Mundial do Brasil!!</b><br />
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E também aproveitar para conhecer Salvador da Bahia!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dXuYLgXwhNdhG3mOiDa-IvPoRusP-2Zf6g3zm8Pu3GJdPGpLfi2Mxv-vl4zqfnmslOeV_JU6-GpTwSUz8fuQY1zx_kxPLdfMJgezEXhyphenhyphenEDyAwg5XGHn9X_J7mEiJ0k6PWhZrwiFTUYxS/s1600/images.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dXuYLgXwhNdhG3mOiDa-IvPoRusP-2Zf6g3zm8Pu3GJdPGpLfi2Mxv-vl4zqfnmslOeV_JU6-GpTwSUz8fuQY1zx_kxPLdfMJgezEXhyphenhyphenEDyAwg5XGHn9X_J7mEiJ0k6PWhZrwiFTUYxS/s1600/images.jpg" height="299" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">imagem retirada da net </td></tr>
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Vão acompanhando pelo facebook do blog (<a href="https://www.facebook.com/Alfacinhablog?ref=hl">https://www.facebook.com/Alfacinhablog?ref=hl</a>), vou dando notícias sempre que possível!!</div>
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Estarei de volta a 19 de Junho!</div>
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Beijo,</div>
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