tag:blogger.com,1999:blog-56403432386527794952024-02-19T04:25:53.019+00:00O mundo da culináriaCulinária, Gastronomia, Restauração, Conhecimento, CulturaAdmin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.comBlogger991125tag:blogger.com,1999:blog-5640343238652779495.post-42379779247932650572023-05-26T21:56:00.004+01:002023-06-01T08:58:01.770+01:00Bolo de laranja e bolo mármore <p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgBIU54XN7wTtEmbR879xlXJAMYW63GjSsfD_Xj4fkL0CjSZbMprbB8edX6eALVH3YRFIYUg9zrHsW_oBQ3hl2sWbjGoWKPD-n_S2x_ZwaGRnDa6UOrzyso4aVr1zGmy-pzSIv0vTXgyjeIYQK2bzfgTWw33oUZo3Bt58y02ucC_BcETUD6S1mmiFgg/s3129/Bolo%20de%20laranja%20e%20bolo%20m%C3%A1rmore%20Pedro%20Lousada,%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3108" data-original-width="3129" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgBIU54XN7wTtEmbR879xlXJAMYW63GjSsfD_Xj4fkL0CjSZbMprbB8edX6eALVH3YRFIYUg9zrHsW_oBQ3hl2sWbjGoWKPD-n_S2x_ZwaGRnDa6UOrzyso4aVr1zGmy-pzSIv0vTXgyjeIYQK2bzfgTWw33oUZo3Bt58y02ucC_BcETUD6S1mmiFgg/w400-h398/Bolo%20de%20laranja%20e%20bolo%20m%C3%A1rmore%20Pedro%20Lousada,%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><u><br /></u></b><p></p><p>Na semana passada lancei o desafio ao Pedro Soares de arranjar uma sobremesa para servir aos restantes colegas do Externado Senhora do Carmo em Lousada (cerca de 80 pessoas). Como esperado o Pedro aceitou o desafio. Fez uma pesquisa de receitas, mas como também esperado, trouxe as receitas da sua avó. No dia combinado tratou de mobilizar alguns colegas, o Moisés Teixeira, a Érica Pereira e a Beatriz Gonçalves. Trabalharam em equipa planearam, organizaram e executaram todo o trabalho dando mostra duma grande autonomia e responsabilidade. O resultado foi excelente e todos nós tivemos oportunidade de o (com)provar. Estão de parabéns, todos eles. </p><p>Aproveito para deixar uma palavra de elogio sobre estes rapazes e raparigas, e já agora a todos os formandos da turma do 10º ano do curso profissional de Cozinha Pastelaria do Externado Senhora do Carmo. Têm-se revelado excelentes alunos, com muita vontade de aprender, autónomos, capazes e responsáveis; e boas pessoas, demonstrando preocupação pelo outro, empatia, solidariedade e bondade. </p><p>Espero continuar a contribuir para o crescimento profissional deles todos.</p><p>Um bem haja a todos! </p><p><b><u><br /></u></b></p><p><b><u>Receita bolo de laranja</u></b></p><p><b>Ingredientes par 50 unidades</b></p><p></p><ul style="text-align: left;"><li>0,600 Kg Farinha</li><li>0,400 Kg Açúcar</li><li>0,160 Kg óleo</li><li>8 Unidades ovos</li><li>0,024 Kg Fermento Royal</li><li>4 Unidades Laranja</li><li>Q.b desmoldante</li><li>Q.b Açúcar em pó (para polvilhar)</li></ul><p></p><p><b>Desenvolvimento;</b></p><p>Bater os ovos e o açúcar durante cerca de 5 minutos com as varas de uma batedeira. juntar as laranjas (com as casca) previamente lavadas e trituradas. Adicionar o óleo. Colocar a farinha juntamente com o fermento peneirado. Aplicar o desmoldante nas formas de pastel de nata, verter o aparelho ate aos 3/4, levar ao forno a 180ºC durante cerca 10/12 minutos (dependendo do forno). Verificar a cozedura, deixar amorenar, desinformar e no momento de servir polvilhar com açúcar em pó</p><p><br /></p><p><b><u>Receita bolo mármore</u></b></p><p><b>Ingredientes para 30 unidades</b></p><p style="text-align: left;"></p><ul style="text-align: left;"><li>0,600 Kg Farinha</li><li>0,400 Kg Açúcar</li><li>0,160 Kg óleo</li><li>8 Unidades ovos</li><li>0,025 Kg Fermento Royal</li><li>Q.b Cacau </li><li>Q.b Desmoldante</li><li>Q.b Açúcar em pó (para polvilhar)</li></ul><div><b>Desenvolvimento</b></div><div><p>Bater os ovos e o açúcar durante cerca de 5 minutos com as varas de uma batedeira. Adicionar o óleo. Colocar a farinha juntamente com o fermento peneirado. Separa metade do aparelho e juntar o cacau a gosto. Aplicar o desmoldante nas formas de pastel de nata. Colocar em primeiro a massa de cacau e por cima a massa branca. Levar ao forno a 180ºC durante cerca 10/12 minutos (dependendo do forno). Verificar a cozedura, deixar amorenar, desinformar e no momento de servir polvilhar com açúcar em pó.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0SLr7JvI6rDausJSB0LDQ5keBt_jjg-2p57lKj41cnd284iT9SXnDPg1RAW0If9JUx-5QEzgvjV46ae98ZFNQ8TLdaxeuXlFcdXwIwqjVn_-pnbSlPKmkBI5MvLm1Qd2B9EsHdH4H66CaQNXaNEcKa6gk6w0WEgl2Nl0HQD-FOy24WW6t410bYhSlQ/s4182/Bolo%20de%20laranja%20e%20bolo%20m%C3%A1rmore%20Pedro%20Lousada,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3160" data-original-width="4182" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0SLr7JvI6rDausJSB0LDQ5keBt_jjg-2p57lKj41cnd284iT9SXnDPg1RAW0If9JUx-5QEzgvjV46ae98ZFNQ8TLdaxeuXlFcdXwIwqjVn_-pnbSlPKmkBI5MvLm1Qd2B9EsHdH4H66CaQNXaNEcKa6gk6w0WEgl2Nl0HQD-FOy24WW6t410bYhSlQ/w400-h303/Bolo%20de%20laranja%20e%20bolo%20m%C3%A1rmore%20Pedro%20Lousada,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p></div>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-41898271522828028442023-02-23T22:04:00.003+00:002023-04-28T09:25:13.582+01:00Regueifa doce, versão 3<p><u></u></p><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpPn3yi6DEBtBb7dRsXoNCZSvGgUwmFiQBZUpSUBdEnSAM21KmHW9aNgDNsS0hCbShvHYehmlPWYaGvB34_sgIe4HJv8MDNSQFByvWlvTuTrxaeToCdFH61T5fka96X2Wl9Jboj4sVNQ4uewL2Ynv1ck2t1f7L2cSA2EEq18GDKF2y7yn_Wj8Su0biQ/s3420/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3057" data-original-width="3420" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpPn3yi6DEBtBb7dRsXoNCZSvGgUwmFiQBZUpSUBdEnSAM21KmHW9aNgDNsS0hCbShvHYehmlPWYaGvB34_sgIe4HJv8MDNSQFByvWlvTuTrxaeToCdFH61T5fka96X2Wl9Jboj4sVNQ4uewL2Ynv1ck2t1f7L2cSA2EEq18GDKF2y7yn_Wj8Su0biQ/w400-h358/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" width="400" /></a></u></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ShYLzqsdHbyPFecnVSfNIBQq0Gg2vtcR7XvTI7-ye9E20RrB-v9TUb4C4KxxCoxsddtbxdjNtYbX68pNwKt9uaSBCX7UT0_K39Sm27GuUmvw_a1FQLhsMVYFR_v-RxMctn7JvmiuH1O4TctDK9IV12SgIG4MqECcE5vw4LfSIJ3OjYjW6aeUxZR3bQ/s3345/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3345" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ShYLzqsdHbyPFecnVSfNIBQq0Gg2vtcR7XvTI7-ye9E20RrB-v9TUb4C4KxxCoxsddtbxdjNtYbX68pNwKt9uaSBCX7UT0_K39Sm27GuUmvw_a1FQLhsMVYFR_v-RxMctn7JvmiuH1O4TctDK9IV12SgIG4MqECcE5vw4LfSIJ3OjYjW6aeUxZR3bQ/w373-h400/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" width="373" /></a></u></div><p></p><p><u><b>Receita;</b></u></p><p><b>Ingredientes para 2 unidades de 1,2 kg cada aproximadamente</b></p><p><u>Para a massa da regueifa;</u></p><p></p><ul style="text-align: left;"><li>1,250 Kg Farinha sem fermento (tipo 55)</li><li>0,375 Kg Açúcar</li><li>0,025 Kg Sal fino</li><li>4 Unidades Ovos inteiros</li><li>0,100 Kg Manteiga sem sal ou margarina bolo-rei</li><li>1 Unidade Limão caseiro (raspa e sumo) de preferência</li><li>0,100 Kg fermento padeiro seco</li><li>0,450 L Água fria</li><li>1 Unidade ovo (para pintar a regueifa)</li><li>0,020 L Leite meio gordo (para pintar a regueifa)</li></ul><p></p><p><u>Para a calda de açúcar;</u></p><p style="text-align: left;"></p><ul style="text-align: left;"><li>0,300 Kg Açúcar</li><li>0,300 L Água</li><li>2 cascas de Limão</li><li>2 cascas de laranja</li><li>Q.b Vinho do Porto</li></ul><u><b>Desenvolvimento;</b></u><p></p><p>Colocar todos os ingredientes numa bacia e agregar todos os ingredientes. Depois colocar a massa na bancada e trabalhar dando voltas com ajuda das suas mãos. Trabalhar a massa cerca de 10 a 15 minutos. Ela não tem de ficar muito homogénea. Separar a massa em duas partes iguais com cerca de 1,2 kg cada. Moldar a massa numa rosca. Colocar num tabuleiro previamente forrado com papel vegetal e ligeiramente peneirado. Deixar levedar durante aproximadamente 45 minutos a 1 hora. </p><p>Dar uns golpes na rosca lêveda, pintar com a mistura ovo/leite e levar ao forno a 170ºC durante cerca de 40 a 45 minutos consoante o forno. </p><p>Para a calda de açúcar; colocar todos os ingredientes num tacho, levantar fervura e deixar cerca 3 a 5 minutos a ferver em lume brande. Retirar e deixar arrefecer.</p><p>Retirar e pincelar as regueifas com a calda de açúcar. </p><p><u><b>Comentário;</b></u></p><p>A Páscoa está a caminho, bora lá experimentar... e comentar... </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIJccAoCxrtc6SkXycZ7VjzDKTk0TqAk5UWD4QSxylLjX2FXWGrMQxSKVEAbADiLKLsy_HnOy5zhFd_3DWMCMEkQpDWv1sd3uy2-58P4iqKv2nn6u3g5om6R0UAHFDmEAl1KoxWzFuX6OP7fdWs7F3I3JCks-IR9q1JT8IfcrU03q0dMu-1F5HEV7Ug/s3714/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3714" data-original-width="2750" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIJccAoCxrtc6SkXycZ7VjzDKTk0TqAk5UWD4QSxylLjX2FXWGrMQxSKVEAbADiLKLsy_HnOy5zhFd_3DWMCMEkQpDWv1sd3uy2-58P4iqKv2nn6u3g5om6R0UAHFDmEAl1KoxWzFuX6OP7fdWs7F3I3JCks-IR9q1JT8IfcrU03q0dMu-1F5HEV7Ug/w296-h400/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="296" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp5AO48qbuuiHrjKXtb1gocXPA1-hTEcKG6yRHTDA_GRcoG8wIhFKnRHqvjh4QEtim1Oxo5-n0piGnyPfD4h_uxXV1CEIMDVeaJEgjhsOwdqBVCtEkGsjvnpOwUb9iUWFb2NwnyBbZSH83ug9ChFmWg0g1-TgNZuQNQGnVnFvL7OrjtN6b_579oX0-g/s3420/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3057" data-original-width="3420" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp5AO48qbuuiHrjKXtb1gocXPA1-hTEcKG6yRHTDA_GRcoG8wIhFKnRHqvjh4QEtim1Oxo5-n0piGnyPfD4h_uxXV1CEIMDVeaJEgjhsOwdqBVCtEkGsjvnpOwUb9iUWFb2NwnyBbZSH83ug9ChFmWg0g1-TgNZuQNQGnVnFvL7OrjtN6b_579oX0-g/w400-h358/Regueifa%20doce,%20vers%C3%A3o%202,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-78584461916186546392023-02-23T20:31:00.006+00:002023-02-23T20:38:29.504+00:00Granola<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qym8TsW1Zg8YoA1h3kBfUd5x1IcSUuLf0k6dE3Hde1zZqWKRgmkcVgq2Lg68xmEGc9WKjiaADI-TW9L6o6dT-1LE5ZT9QPdLWX8-aaKDIgui3rlLhgxH03pPD0MkNeGk6VWXm7tHDVuM5rONVYRyZu0f7NAs4N-lsfvoAbbz-EZO5IDeSJkHN6yfBQ/s4160/Granola,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qym8TsW1Zg8YoA1h3kBfUd5x1IcSUuLf0k6dE3Hde1zZqWKRgmkcVgq2Lg68xmEGc9WKjiaADI-TW9L6o6dT-1LE5ZT9QPdLWX8-aaKDIgui3rlLhgxH03pPD0MkNeGk6VWXm7tHDVuM5rONVYRyZu0f7NAs4N-lsfvoAbbz-EZO5IDeSJkHN6yfBQ/w300-h400/Granola,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="300" /></a></b></div><p></p><p><b><u>Receita;</u></b></p><p><b><u>Ingredientes para 12 pessoas</u></b></p><p></p><ul style="text-align: left;"><li>0,050 Kg Alperce seco</li><li>0,050 Kg Miolo de noz </li><li>0,100 Kg Flocos de aveia</li><li>0,060 Kg Farinha de amêndoa sem pele</li><li>0,130 Kg Amêndoa laminada</li><li>0,010 Kg Gengibre em pó</li><li>0,005 Kg Cravinho em pó</li><li>0,100 Kg Açúcar mascavado claro </li><li>0,020 L Água</li><li>0,010 L Vinho do Porto branco</li><li>0,070 L Mel puro</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p>Picar o miolo de noz (grosseiramente) e os alperces secos. Numa bacia, juntar as nozes, os alperces, amêndoa laminada, farinha de amêndoa, o gengibre e o cravinho em pó. Acrescentar o açúcar mascavado claro, o mel, a água e o vinho do Porto. Envolver todos os ingredientes, espalhar num tabuleiro previamente forrado com papel vegetal e levar ao forno a 160ºC durante aproximadamente 15 minutos, mexendo de vez em quando. Retirar, deixar esfriar e colocar numa caixa hermética tapada.</p><p><b><u>Comentário;</u></b></p><p>Uma receita interessante, e muito versátil... </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgCMaLL1ItMdhqUYhn2NLbeiHozYjV0yhmAHoRMo4Y5inbHUyLk2PcBPcQTVmYTTe4p-ZPZXVGtA0S_4mXHzDSKyh4sWEGHRgej81Ik5es_tyzdILJp9bEPYleSKJhvEPFiAFRMDMY1GhD8X5SAfVIeFpinjFKKnQcyw8kmnVHV6Bwpo1F7V6saFhHw/s2957/Granola,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2947" data-original-width="2957" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgCMaLL1ItMdhqUYhn2NLbeiHozYjV0yhmAHoRMo4Y5inbHUyLk2PcBPcQTVmYTTe4p-ZPZXVGtA0S_4mXHzDSKyh4sWEGHRgej81Ik5es_tyzdILJp9bEPYleSKJhvEPFiAFRMDMY1GhD8X5SAfVIeFpinjFKKnQcyw8kmnVHV6Bwpo1F7V6saFhHw/w400-h399/Granola,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-48934300403675778352023-02-16T16:16:00.005+00:002023-02-23T20:08:10.237+00:00Croissants recheados com chocolate (uma forma diferente de elaborar)<p><b><u><br /></u></b></p><p><b><u></u></b></p><div class="separator" style="clear: both; text-align: center;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMMXknRocZxyH3CXxeeUV0E7x0LB5qP_DqkUMNrr9JF5-2OQnNjNL2zjv8gjGmHd89Kbz4-QX_EB8n5ksFFkK-QulwKe3sr_EeZTM_qiRBTO6iw-1Pusanicz6gYSqZez6xyezcIS_axlWG1l8b41rkiDQp4J-AAlxXP_sYT9-2GiGVTZWPLs8zyzZQ/s1606/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%202%20-%20C%C3%B3pia.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1344" data-original-width="1606" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMMXknRocZxyH3CXxeeUV0E7x0LB5qP_DqkUMNrr9JF5-2OQnNjNL2zjv8gjGmHd89Kbz4-QX_EB8n5ksFFkK-QulwKe3sr_EeZTM_qiRBTO6iw-1Pusanicz6gYSqZez6xyezcIS_axlWG1l8b41rkiDQp4J-AAlxXP_sYT9-2GiGVTZWPLs8zyzZQ/w400-h335/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%202%20-%20C%C3%B3pia.jpeg" width="400" /></a></u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8gNJrDNWsh3U_1H9Cdml2VFe1xpW1kdHKxy6-vwfHSFyfprNVwFwTcRO0_X68hM0evoI7HFgCTzeN2AYXo8EcICdvmMoQhqCfhSNj6sdFL8MhOhunjar0cMVLbgY-JSsXaZC_csWAkhD36_hk_VZctmJx-7Ps16DWnqnbblkVimLNsL9hzGIoZEUSZQ/s3394/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%2023%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2616" data-original-width="3394" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8gNJrDNWsh3U_1H9Cdml2VFe1xpW1kdHKxy6-vwfHSFyfprNVwFwTcRO0_X68hM0evoI7HFgCTzeN2AYXo8EcICdvmMoQhqCfhSNj6sdFL8MhOhunjar0cMVLbgY-JSsXaZC_csWAkhD36_hk_VZctmJx-7Ps16DWnqnbblkVimLNsL9hzGIoZEUSZQ/w400-h309/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%2023%20-%20C%C3%B3pia.jpg" width="400" /></a></u></b></div><div class="separator" style="clear: both; text-align: center;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHQK7XgBazwVuHOJgoD1T0ahuAxJhztML_5jQ1R_EOiYyQAIsHbvlDpgwRidJswzZE3-YdZJRZWHcfPB4Ja_OHXox9l6uliJQ3xKQocVfnweYY59gByxaXD_dpIdGXFNORvGJ8miLTk5FQqyyunpDsCiT0AIy6Qo1Aii3jNmimC-HFyDjrOAnfK3KoQ/s3842/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%2026%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1882" data-original-width="3842" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHQK7XgBazwVuHOJgoD1T0ahuAxJhztML_5jQ1R_EOiYyQAIsHbvlDpgwRidJswzZE3-YdZJRZWHcfPB4Ja_OHXox9l6uliJQ3xKQocVfnweYY59gByxaXD_dpIdGXFNORvGJ8miLTk5FQqyyunpDsCiT0AIy6Qo1Aii3jNmimC-HFyDjrOAnfK3KoQ/w400-h196/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%2026%20-%20C%C3%B3pia.jpg" width="400" /></a></u></b></div><b><u><br />Receita;</u></b><p></p><p><b>Ingredientes para 16 unidades</b></p><ul style="text-align: left;"><li>0,250 L leite morno</li><li>8 gr açúcar baunilhado</li><li>60 gr açúcar </li><li>11 gr de fermento biológico seco tipo fermipan. </li><li>20 gr óleo</li><li>500 gr farinha</li><li>5 gr de sal fino</li><li>40 gr de manteiga</li><li>20 gr de amido de milho</li><li>Q.b chocolate preto</li><li>1 unid ovo</li><li>10 gr de leite meio gordo. </li><li>Q.b açúcar em pó (para polvilhar no final)</li></ul>
<p class="MsoNormal"><b><u>Desenvolvimento;<o:p></o:p></u></b></p>
<p class="MsoNormal">Colocar o leite morno numa bacia. Juntar as 8 gr de açúcar
baunilhado e mexer com um batedor de varas. Colocar as 60 gr de açúcar, e o
fermento biológico seco. Juntar 20 gr de óleo. Mexer com uma colher de
pau/acrílico. Colocar a farinha previamente peneirada aos poucos. Mexer e
juntar o sal fino. Colocar na batedeira com o braço e mexer durante
aproximadamente 6 a 8 minutos. Colocar numa bacia, tapar com película aderente
de deixar num local ameno durante 1 hora. Passado esse tempo, colocar a massa
na bancada de trabalho. Dividir a massa em 7 pedaços de igual peso, e formar
bolas.<o:p></o:p></p>
<p class="MsoNormal">Tender cada montículo em círculo com cerca de 25 cm de
diâmetro. <o:p></o:p></p>
<p class="MsoNormal">Colocar na bancada o 1 círculo, pincelar com manteiga
derretida e polvilhar com um pouco de amido de milho, sobrepor os outros
círculos da mesma forma. <o:p></o:p></p>
<p class="MsoNormal">Tender o a massa obtida num círculo com cerca de 0,5 cm de
espessura. Cortar em 16 triângulos. Dar um golpe em cada triangulo. Colocar um
pouco de chocolate preto em cada pedaço de massa e enrolar, formando um
croissant. <o:p></o:p></p>
<p class="MsoNormal">Colocar num tabuleiro forrado com papel vegetal
antiaderente. Tapar os croissants com um pano e deixar em lugar ameno durante
cerca de 1 hora para levedarem. <o:p></o:p></p>
<p class="MsoNormal">Misturar o ovo com um pouco de leite e pintar os croissants.
<o:p></o:p></p>
<p class="MsoNormal">Levar ao forno a 185ºC durante aproximadamente 25 minutos. <o:p></o:p></p><p class="MsoNormal"><u><b>Comentário;</b></u></p><p class="MsoNormal">Uma forma diferente de fazer a massa, contudo o resultado foi muito satisfatório. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UcsPDxurPpOWHo_lYanCtDrpQAJ4IQzi2kv_8ygrayJ2xLUP1Qe7cX1E0o5Rjln65XRg9RN8hRr_WsnFaHslBB4SJAddpVXe4eZR9Arle4YumDcfMOmFd4eib5geAT4mMKEZ1hIKewCW3yp0Sm2F6n8gvI6VJNinuxCx3EXFm1HYOOX4neexwIdCww/s4160/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8UcsPDxurPpOWHo_lYanCtDrpQAJ4IQzi2kv_8ygrayJ2xLUP1Qe7cX1E0o5Rjln65XRg9RN8hRr_WsnFaHslBB4SJAddpVXe4eZR9Arle4YumDcfMOmFd4eib5geAT4mMKEZ1hIKewCW3yp0Sm2F6n8gvI6VJNinuxCx3EXFm1HYOOX4neexwIdCww/w300-h400/Croissants%20recheados%20com%20com%20chocolate,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" width="300" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p class="MsoNormal"><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-79740375702762656192023-02-14T09:17:00.002+00:002023-02-14T09:17:42.396+00:00Fogaça, versão 3...<p><u></u></p><div class="separator" style="clear: both; text-align: center;"><u><br /></u></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRPglZx4rTEhutXf9TEcv-ShW5jivShVoUdH2oU4Kj9aYOc6C65T4NvPcLLnR9XeM6IfHHey0dtHseV8jAAVkeFw9mRioGPfHcLlULjHKgJieBVGAkcO5q-vjfl27o_TK3F0_jmkucUG0fpMlh03RjG1pQPG17qqQHGYkcALvwnf_RJslS4iiiNNiw/s2002/Foga%C3%A7a,%20vers%C3%A3o%203,%20n%C2%BA%2023%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2002" data-original-width="1740" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KRPglZx4rTEhutXf9TEcv-ShW5jivShVoUdH2oU4Kj9aYOc6C65T4NvPcLLnR9XeM6IfHHey0dtHseV8jAAVkeFw9mRioGPfHcLlULjHKgJieBVGAkcO5q-vjfl27o_TK3F0_jmkucUG0fpMlh03RjG1pQPG17qqQHGYkcALvwnf_RJslS4iiiNNiw/w348-h400/Foga%C3%A7a,%20vers%C3%A3o%203,%20n%C2%BA%2023%20-%20C%C3%B3pia.jpg" width="348" /></a></u></div><p></p><p><u><b>Receita;</b></u></p><p><b>Ingredientes para 12 unidades de 200 gr cada</b><br /></p><p><u>Para o pé/isco/crescente;</u></p><p></p><ul style="text-align: left;"><li>0,200 Kg Farinha tipo 55 sem fermento</li><li>0,025 Kg Fermento de padeiro seco</li><li>0,150 L Água morna</li></ul><p></p><p><u>Para o resto da receita;</u></p><p></p><ul style="text-align: left;"><li>1,100 Kg Farinha sem fermento tipo 55</li><li>0,250 Kg Açúcar</li><li>5 Unidades ovo</li><li>0,200 Kg Margarina Bolo-rei</li><li>0,025 Kg Sal fino</li><li>0,100 Kg Limão (raspa)</li><li>0,080 L Água</li><li>0,015 Canela em pó (a gosto)</li></ul><div><u>Para pincelar/pintar as fogaças;</u></div><div><ul style="text-align: left;"><li>1 Unidade ovo</li><li>0,020 L Leite meio gordo</li></ul></div><p></p><p><b><u>Desenvolvimento;</u></b></p><p><u>Para o isco;</u> colocar numa bacia todos os ingredientes e amassar até os ingredientes se misturarem bem. Não precisa amassar muito. Tapar com película aderente ou um pano e deixar levedar num lugar ameno até duplicar de volume (cerca de 30 a 45 minutos).</p><p><u>Para o resto da receita;</u> amassar a farinha, açúcar, margarina bolo-rei, sal fino, raspa de limão, canela em pó a gosto numa amassadeira de preferência a velocidade média durante aproximadamente 5 a 6 minutos. Juntar os ovos e bater mais uns 5 minutos. Colocar então o isco realizado anteriormente, e misturar novamente durante aproximadamente 10 a 12 minutos. </p><p>Retirar a massa da amassadeira. Colocar na bancada e tapar com uma bacia de inox e deixar levedar cerca de 45 minutos. Passado esse tempo, fazer empelos com cerca de 200 gr cada. Moldar as fogaças como ilustrado infra. Colocar num tabuleiro previamente forrado com papel vegetal e polvilhado com um pouco de farinha. Colocar numa estufa e deixar levedar (25ºC) durante cerca de 25 a 40 minutos.</p><p>Retirar da estufa, com ajuda de uma tesoura golpear o topo das fogaças, pintar com a mistura ovo batido e leite. </p><p>levar ao forno a 180ºC durante 10 minutos e passado esse tempo retirar do forno e abrir as ditas torres do castelo e voltar a colocar no forno para finalizar a cozedura aproximadamente 15 minutos dependendo do tamanho da fogaça.</p><p><u><b>Comentário;</b></u></p><p>Mais uma versão, esta é a melhor versão das receitas que coloquei até ao momento sobre as fogaças...</p><p>Muito bom...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YwdH8siCFWkXGDu0KA3B25uzPtx5K5l0RVNit2ferXmBRSZItPlTQSkXO7nj_LRbzHOupsq-yMt9qx_vM_trO_HMpPayi0xEWodr4euAOB8wqlrkraqukRf3NxUZcZ3Yxv9xChmmuYe4M8B2ZB4lQqWOYNpAjY4556tfL5KllO77poRiiknBk4csaA/s2282/Foga%C3%A7a,%20vers%C3%A3o%203,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-90502460561084170782023-01-27T21:29:00.002+00:002023-01-27T21:29:34.902+00:00Profiteroles recheados com gelado de baunilha, molho de chocolate quente, amêndoa crocante<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3imdfm9Q6KqrT6RyDQyhqIWklbO7Dd3fKyhqVGx6ZWYEKHtSDbcltcMWfhodG0eLDDWwhIdAOc3sZ8zh-Ms0gTZF4E2DUuVI01mu6ZFi6NcsFBGf5CMnXoJSChTu5V2FLC55Dpmj9OfSIg9k6WNH9f0c0He5bIQKte9Q44HShE1-GZ1x0bVttc7kJMQ/s3581/Profiteroles%20com%20molho%20de%20chocolate%20quente%20e%20am%C3%AAndoa%20crocante,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2997" data-original-width="3581" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3imdfm9Q6KqrT6RyDQyhqIWklbO7Dd3fKyhqVGx6ZWYEKHtSDbcltcMWfhodG0eLDDWwhIdAOc3sZ8zh-Ms0gTZF4E2DUuVI01mu6ZFi6NcsFBGf5CMnXoJSChTu5V2FLC55Dpmj9OfSIg9k6WNH9f0c0He5bIQKte9Q44HShE1-GZ1x0bVttc7kJMQ/w400-h335/Profiteroles%20com%20molho%20de%20chocolate%20quente%20e%20am%C3%AAndoa%20crocante,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><u><br /></u></b><p></p><p><b><u>Receita</u></b></p><p><b>Ingredientes para 12 pessoas</b></p><p><u>Para a massa de fartos (profiteroles);</u></p><p></p><ul style="margin-top: 0cm; text-align: left;" type="disc">
<li class="MsoNormal" style="color: black; line-height: 150%; margin-bottom: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT;">0,250 L
água<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: 150%; margin-bottom: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT;">0,125 L
óleo<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: 150%; margin-bottom: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT;">0,005 Kg sal fino<o:p></o:p></span></li>
<li class="MsoNormal" style="color: black; line-height: 150%; margin-bottom: 0cm; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT;">0,200
Kg farinha de trigo (tipo 55)<o:p></o:p></span></li>
<li><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">5 unidades de ovo (0,250 Kg)</span></li></ul><span style="text-align: justify;"><u>Para o resto da receita;</u></span><br /><ul style="text-align: left;">
<li>0,200 L molho de chocolate (<a href="https://chefecuco.blogspot.com/2015/10/molho-de-chocolate.html">ver receita</a>)</li><li>Q.b amêndoa palitada </li><li>1 L gelado de baunilha</li></ul><div><p><b><u>Desenvolvimento;</u></b></p><p><u>Para os profiteroles;</u> l<span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">evar a água, o óleo e o sal ao fogão até ferver. Depois juntar toda a
farinha e com a colher de pau mexer energicamente, até a farinha absorver toda
a água. Cozinhar cerca de 4 minutos em lume brando, mexendo sempre até a massa
estar homogénea e com firmeza.</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 150%;">Depositar a massa no recipiente da batedeira. Ligar a velocidade média até
a massa amornar e juntar os ovos gradualmente (deixar bater bem entre cada
adição de ovos). A massa deverá ficar com um aspeto brilhante, homogéneo e com
textura cremosa. <o:p></o:p></span></p>
<span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 107%;">Colocar o aparelho num saco
pasteleiro com boquilha lisa ou frisada, e fazer montículos redondos s</span><span style="font-family: "Times New Roman", serif; font-size: 12pt; text-align: justify;">obre um tabuleiro previamente forrado com papel vegetal antiaderente. </span><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 150%;">Se quiser pode pincelar com ovo, é uma opção sua...<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 150%;">Colocar no forno quente a 180ºC durante cerca de 20 minutos, e depois
baixar a temperatura para os 150ºC e deixar mais 15 a 20 minutos para que eles
sequem bem.<o:p></o:p></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 150%;">Retirar, colocar sobre uma grelha e deixar arrefecer. Reservar.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 150%;"><u>Para o molho de chocolate;</u> (<a href="https://chefecuco.blogspot.com/2015/10/molho-de-chocolate.html">ver receita</a>)</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: "Times New Roman", serif; font-size: 12pt; line-height: 150%;">Colocar a amêndoa num tabuleiro forrado com papel vegetal e levar ao foro a 180ºC até alourarem. Retirar e reservar.</span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Times New Roman, serif;">Abrir os profiteroles ao meio, rechear com uma pequena bola de gelado de baunilha e fechar. Empratar como podem ver na foto supra, regando-os com o molho de chocolate quente e salpicar com amêndoa torrada. </span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Times New Roman, serif;"><u><b>Comentário;</b></u></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><span style="font-family: Times New Roman, serif;">Um clássico, muito bom... simples e eficaz...</span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; text-align: justify;"><br /></p></div>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-21159052034223974392023-01-27T16:26:00.001+00:002023-01-27T16:26:22.027+00:00Torta de laranja, mousse de iogurte, sopa de frutos vermelhos<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKZw8kOAP3qwFvOCvpNkbFKjcNAPU_MkvCIOQrj1IxmeClBSuVPhEAOkwfDjLcyQh2hfDmK6DHx8pH-owHhxeNlyDzbyrR_1Tdp-wSfABa7ITz5c3T2wiNraQuTq-IybunJI3105-NRAcX3yOVucqbgKTrSD6VmFWE0z5soY9vAPCuY4N37lohtzeXg/s2863/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2496" data-original-width="2863" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKZw8kOAP3qwFvOCvpNkbFKjcNAPU_MkvCIOQrj1IxmeClBSuVPhEAOkwfDjLcyQh2hfDmK6DHx8pH-owHhxeNlyDzbyrR_1Tdp-wSfABa7ITz5c3T2wiNraQuTq-IybunJI3105-NRAcX3yOVucqbgKTrSD6VmFWE0z5soY9vAPCuY4N37lohtzeXg/w400-h349/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSp72J1Y73CfMHzAAVQVVjQsgaZtpcHAgKa8eQ3g1NOrCUOqp5Ww5WJpg_7sJFKKpJyp-SnXG7kdic21hqdF4T26vijqu5Kf2wTG8ON5RAXGXd-zrEUwiOLyIUJv09pGfn8GFHGzwm2Z6VthXZqM8pebnbzjvrkZV_GQgUyWoUPwWxi0LG0PEDZaTxw/s3120/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%2010%20-%20C%C3%B3pia%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2893" data-original-width="3120" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSp72J1Y73CfMHzAAVQVVjQsgaZtpcHAgKa8eQ3g1NOrCUOqp5Ww5WJpg_7sJFKKpJyp-SnXG7kdic21hqdF4T26vijqu5Kf2wTG8ON5RAXGXd-zrEUwiOLyIUJv09pGfn8GFHGzwm2Z6VthXZqM8pebnbzjvrkZV_GQgUyWoUPwWxi0LG0PEDZaTxw/w400-h371/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%2010%20-%20C%C3%B3pia%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><p></p><p><b><u>Receita</u></b></p><p><b>Ingredientes para 10 pessoas:</b></p><p><u>Para a torta de laranja;</u></p><p></p><ul style="text-align: left;"><li>12 Unidades de ovo</li><li>0,250 Kg Açúcar</li><li>0,025 amido de milho</li><li>0,600 Kg laranja (sumo e raspas)</li><li>Q.b Desmoldante em spray</li></ul><p></p><p><u>Para a mousse de iogurte;</u></p><p></p><ul style="text-align: left;"><li>0,500 Kg Iogurte grego não açucarado (tipo oikos)</li><li>5 Unidades Folhas de gelatina</li><li>0,050 Kg Açúcar em pó</li><li>0,150 L Natas vegetais</li><li>0,350 L natas vegetais batidas em chantili</li></ul><p></p><p><u>Para a sopa de frutos vermelhos:</u></p><p></p><ul style="text-align: left;"><li>0,5 L sumo de laranja natural</li><li>0,350 Frutos vermelhos congelados</li><li>0,035 L Cointreau</li><li>0,050 L Mel</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p><u>Para a torta de laranja;</u> (<a href="https://chefecuco.blogspot.com/search?q=Torta+de+laranja">ver receita</a>)</p><p><u>Para a mousse de iogurte;</u> demolhar as folhas de gelatina. Aquecer a primeira medida de natas com o açúcar. Adicionar o preparado ao iogurte. Derreter a gelatina em 10 ml de natas quentes e adicionar ao preparado anterior. Envolver nas natas batidas. Colocar num saco de pasteleiro com uma boquilha frisada. Reservar no frio. </p><p><u>Para o couli de frutos vermelhos;</u> Realizar o sumo de laranja e adicionar o mel. Triturar os frutos vermelhos previamente descongelados e juntar ao sumo de laranja. Adicionar o Cointreau a gosto (licor de laranja). Passar pelo chinês de rede fina de forma a retirar todas as grainhas. reservar no frio. </p><p><u><b>Comentário;</b></u></p><p>Muito bom... Aconselho vivamente...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfPhXbIXhPznQwH_VBGHqw8R7tXaTp6652eV6edeOpgo2ibMAuaD1f2lOy7PSZrhUtnYEf57tYrFrPoYy84OxrF2AKmOw4Bsb6A-zM0AZWpPO0K0Pd09wnqEGfQ382TKQ94Nax0qpb7scA-xSUfr9w627IRXM0AAu2eTDozC_exiEpQE85fH7J7phGA/s3120/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3056" data-original-width="3120" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfPhXbIXhPznQwH_VBGHqw8R7tXaTp6652eV6edeOpgo2ibMAuaD1f2lOy7PSZrhUtnYEf57tYrFrPoYy84OxrF2AKmOw4Bsb6A-zM0AZWpPO0K0Pd09wnqEGfQ382TKQ94Nax0qpb7scA-xSUfr9w627IRXM0AAu2eTDozC_exiEpQE85fH7J7phGA/w400-h391/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapOX64ea-tKNYbY4ypnKIBLw3Q1Q7kjTlB09RIwO0Jq3DXgZbAHyf_Et5r97nQv3NPPLf_6rV6IZB4CdvsrnJfj2_TwlkwIeHwlQVLJowqWGgDlDwk5WPGUgaWErImXWZSvFV3axIn7A2Ttf044i7llzrSzA4GGssxOvOB0N6sYBY8OcPJyB9LxMM4A/s3257/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3257" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapOX64ea-tKNYbY4ypnKIBLw3Q1Q7kjTlB09RIwO0Jq3DXgZbAHyf_Et5r97nQv3NPPLf_6rV6IZB4CdvsrnJfj2_TwlkwIeHwlQVLJowqWGgDlDwk5WPGUgaWErImXWZSvFV3axIn7A2Ttf044i7llzrSzA4GGssxOvOB0N6sYBY8OcPJyB9LxMM4A/w384-h400/Torta%20de%20laranja,%20mousse%20de%20iogurte,%20sopa%20de%20frutos%20vermelhos,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-3429741772220331742023-01-03T21:37:00.001+00:002023-01-03T21:37:22.723+00:00Folhado de maçã<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibUqvaL3cd1OHsl5DO23rd8uUwmRfil1m7RuUdmt94cMZr18W4tVHozBZ78e5qyvuXrWXksURqp9L4rrQwusKMCuy7nejave7aIrv21KGKWaaQ7IeHVu05YLWWfkzUiIIH45E8lm6deNoPELKfU191D1hY7EJS_mLkjrtWR-OfNO7LhoxQt9zG1syTA/s3120/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%2011%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1522" data-original-width="3120" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibUqvaL3cd1OHsl5DO23rd8uUwmRfil1m7RuUdmt94cMZr18W4tVHozBZ78e5qyvuXrWXksURqp9L4rrQwusKMCuy7nejave7aIrv21KGKWaaQ7IeHVu05YLWWfkzUiIIH45E8lm6deNoPELKfU191D1hY7EJS_mLkjrtWR-OfNO7LhoxQt9zG1syTA/w400-h195/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%2011%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsUpZ8Jn0SMrlm4ahNDlq5XkFiCrFxj5XSfLI4MSV4A_9GFyBXwWAmpPWrr0KEEBA5nidSrMVqYy7eKTlDROEcQUga_l1K9Jt_GFRWyDREae03za8Qnk4OYJSjMZMrk8DAvxeYljGQ8IceIfBatfwuql2exymni6sglSaL5UqOyhc7GsFJwZhPRGqRQ/s2547/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1812" data-original-width="2547" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsUpZ8Jn0SMrlm4ahNDlq5XkFiCrFxj5XSfLI4MSV4A_9GFyBXwWAmpPWrr0KEEBA5nidSrMVqYy7eKTlDROEcQUga_l1K9Jt_GFRWyDREae03za8Qnk4OYJSjMZMrk8DAvxeYljGQ8IceIfBatfwuql2exymni6sglSaL5UqOyhc7GsFJwZhPRGqRQ/w400-h285/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><b>Receita</b></p><p><b><u>Ingredientes para 8 pessoas;</u></b></p><p></p><ul style="text-align: left;"><li>0,500 Kg Massa folhada (<a href="https://chefecuco.blogspot.com/2014/01/massa-folhada.html">ver receita</a>)</li><li>1 Unidade Ovo</li><li>Q.b Água</li></ul><p></p><p><u>Para o recheio;</u></p><p></p><ul style="text-align: left;"><li>0,500 Kg Maçã tipo Golden</li><li>0,050 Kg Amêndoa palitada torrada</li><li>0,050 Kh Açúcar</li><li>0,040 Kg Amido de milho</li><li>0,010 L Sumo de limão</li><li>0,005 Kg Canela em pó</li></ul><p></p><p><u>Para o resto da receita;</u></p><p></p><ul style="text-align: left;"><li>Q.b Crumble de amêndoa (<a href="https://chefecuco.blogspot.com/2015/03/crumble-de-amendoa.html">ver receita</a>)</li><li>Q.b Gelado de baunilha</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Lavar e descascar as maçãs. Cortar ao meio, retirar as sementes e laminar finamente em meia-lua. Regar com o sumo de limão para não oxidar em demasia. Adicionar os restantes ingredientes e envolver delicadamente. Reservar.</p><p>Estender a massa folhada em retângulo, colocar o recheio no meio. Pincelar as beiras da massa com água e colocar por cima a outra massa folhada. Calcar bem as beiras do folhado e pintar com o ovo batido. Colocar no frio durante cerca de 30 minutos. Levar ao forno quente a 180ºC durante aproximadamente 25 a 30 minutos. </p><p>Retirar do forno, deixar amornar um pouco e fatiar o folhado de maçã com uma faca de serra. Acompanhar com uma bola de gelado de baunilha e um pouco de crumble de amêndoa.</p><p><b><u>Comentário;</u></b></p><p>Uma belíssima sobremesa...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKW39pY8_VSQuPE2-CkD9kiEWbag0PU5iQ69Pp-Seolz19ydmdkEm5U2LwJibc1YGGUlS9i4H4VAw1zOd16W5uGSscnNsmZYh5zJ92GvxmzH9lCEwXq8hQphCy3L6MvfxwWVO6jCiFb7EA6GVzZl_f7FUtV0m3Nntds1TrAA16AyZRNX9xilYfS0nBg/s4160/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZKW39pY8_VSQuPE2-CkD9kiEWbag0PU5iQ69Pp-Seolz19ydmdkEm5U2LwJibc1YGGUlS9i4H4VAw1zOd16W5uGSscnNsmZYh5zJ92GvxmzH9lCEwXq8hQphCy3L6MvfxwWVO6jCiFb7EA6GVzZl_f7FUtV0m3Nntds1TrAA16AyZRNX9xilYfS0nBg/w300-h400/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" width="300" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SUMOrht4pM-tk4N7rMA83DvQUQrDPYag8IhvG9ErNGNII3uGzTO2F992o9B1P8l5mu0S7t62ahywXUmT4627ixK79K4KkSLFpiBHuU7EZvpzKJ4AwVLLdKXssK5A3MA1u2UmvnUV8686GkekNdO6nyWv9BKTpfAZTkIheCperCqd4VWVB-YZMNQCTg/s3116/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1340" data-original-width="3116" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SUMOrht4pM-tk4N7rMA83DvQUQrDPYag8IhvG9ErNGNII3uGzTO2F992o9B1P8l5mu0S7t62ahywXUmT4627ixK79K4KkSLFpiBHuU7EZvpzKJ4AwVLLdKXssK5A3MA1u2UmvnUV8686GkekNdO6nyWv9BKTpfAZTkIheCperCqd4VWVB-YZMNQCTg/w400-h173/Folhado%20de%20ma%C3%A7%C3%A3,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p> </p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-90089617991736280842022-12-29T17:12:00.006+00:002023-01-03T20:39:42.944+00:00Punheta de bacalhau<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoaHAJB-siTphkpQMM_fbs_vvzXYsIrtXrDmXaRSEqDMKViB2lUsgpLryTFFPT2cJXskZ5HKNDoGI4YxTWKIHG9qADyY8Puaqpce9YQpRd8g2DST78_3P9g3Ly5rScWX_wQaKd0gOVjb_ZJgwrj5AXcUT4_bOhj2XbSBKYSKPfp8CdoL1_dLugHgKLQ/s2782/Punheta%20de%20bacalhau,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1711" data-original-width="2782" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoaHAJB-siTphkpQMM_fbs_vvzXYsIrtXrDmXaRSEqDMKViB2lUsgpLryTFFPT2cJXskZ5HKNDoGI4YxTWKIHG9qADyY8Puaqpce9YQpRd8g2DST78_3P9g3Ly5rScWX_wQaKd0gOVjb_ZJgwrj5AXcUT4_bOhj2XbSBKYSKPfp8CdoL1_dLugHgKLQ/w400-h246/Punheta%20de%20bacalhau,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><p><b>Receita</b></p><p><b><u>Ingredientes para 4 pessoas;</u></b></p><p></p><ul style="text-align: left;"><li>0,600 Kg bacalhau demolhado (seco d preferência)</li><li>0,120 Kg Cebola</li><li>0,010 Kg Alho</li><li>0,015 Kg Salsa</li><li>0,020 Kg Azeitonas pretas</li><li>0,020 Kg Tomate cereja</li><li>0,100 Kg Pão (para realizar as tostas)</li><li>0,100 L Azeite</li><li>0,005 Kg Pimenta preta do moinho</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Iniciar por desfiar as postas de bacalhau, retirando as peles e as espinhas. Depois do bacalhau desfiado, envolver num pano limpo e esfregar bem para retirar o excesso de água do bacalhau (o bacalhau deverá ficar o mais seco possível).</p><p>Colocar o bacalhau numa bacia, juntar o alho picado, a cebola cortada em meia-lua fina, o azeite, o sal e a pimenta. Misturar e empratar a gosto.</p><p><u><b>Comentário;</b></u></p><p>Eu gosto de acompanhar com umas tostas de pão, tomate cereja e azeitona preta como podem verificar na fotografia supra.</p><p><b><u><br /></u></b></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-47423211108413769362022-12-29T01:02:00.001+00:002022-12-29T01:03:46.114+00:00Madalenas ou cakes simples<p><u></u></p><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPG8L9VRXXDIDsxY_qQZG39rfMampbUF3RPEhbDEy1LZCBNyO8QCGMNq5-_ETCUsX6ZkqKLbYXW5_GgUlXvpZRi0-zeozixpl3LIrk-m1KRdlYrJ98zzbkn6d6fcrxOWCASIRh8vQ5vhb3kTw-omPcjGEWGuvRpi1binHN4Qg_zeCO36Gg386abRbOLg/s2897/Madalenas%20ou%20cakes%20simples,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2510" data-original-width="2897" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPG8L9VRXXDIDsxY_qQZG39rfMampbUF3RPEhbDEy1LZCBNyO8QCGMNq5-_ETCUsX6ZkqKLbYXW5_GgUlXvpZRi0-zeozixpl3LIrk-m1KRdlYrJ98zzbkn6d6fcrxOWCASIRh8vQ5vhb3kTw-omPcjGEWGuvRpi1binHN4Qg_zeCO36Gg386abRbOLg/w400-h346/Madalenas%20ou%20cakes%20simples,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="400" /></a></u></div><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrJp9vo80w3eLDNGcwNl7KSI_UkawGTp6NXLx2-dmF7DrK-ucZBnirM_qoLshOf4H164bXfE7Cthrw_8wvGH2-LX2o8IaXf6VG5A2RT6CZ59wi8onygCQeQpUqSu4jhJ4cqpQJeKmj5zpo12aXd8aoG_vqrM77eSehz9mwvKHt-KlhK2m8dqnMsw4xw/s2448/Madalenas%20ou%20cakes%20simples,%20n%C2%BA%207%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2265" data-original-width="2448" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrJp9vo80w3eLDNGcwNl7KSI_UkawGTp6NXLx2-dmF7DrK-ucZBnirM_qoLshOf4H164bXfE7Cthrw_8wvGH2-LX2o8IaXf6VG5A2RT6CZ59wi8onygCQeQpUqSu4jhJ4cqpQJeKmj5zpo12aXd8aoG_vqrM77eSehz9mwvKHt-KlhK2m8dqnMsw4xw/w400-h370/Madalenas%20ou%20cakes%20simples,%20n%C2%BA%207%20-%20C%C3%B3pia.jpg" width="400" /></a></u></div><p></p><p><u><b><br /></b></u></p><p><u><b>Receita;</b></u></p><p><u><b>Ingredientes para 15 unidades </b></u></p><p></p><ul style="text-align: left;"><li>0,250 Kg farinha sem fermento</li><li>0,190 Kg Açúcar</li><li>4 Unidades de Ovos</li><li>0,180 L Óleo</li><li>0,030 L Leite meio gordo</li><li>0,010 Kg Fermento em pó (tipo royal)</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Começar por pesar todos os ingredientes e preparar as formas de pasteis de natas forradas com papel vegetal. </p><p>Pré-aquecer o forno a 180º C.</p><p>Na bacia da batedeira, colocar os ovos, açúcar e o leite e bater com as varas cerca de 5 minutos. Acrescentar o óleo em fio em fio batendo sempre. Por fim adicionar a farinha e o fermento previamente peneirado e bater lentamente até obter uma massa bem homogénea, ou seja, mais uns 3 a 5 minutos. </p><p>Verter o aparelho até aos 3/4 nas formas de pastel de nata forradas com papel vegetal e colocar no forno quente cerca de 18 a 20 minutos, consoante o forno. Verificar a cozedura, retirar, deixar esfriar e degustar...</p><p><u><b>Comentário;</b></u></p><p>Simples eficaz e delicioso para acompanhar o café da manhã. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3K25GlvqtgB42__MWJm2s-k9QK6calFLpOIzX4eR8NTwOrfuffNrRGu2yD3ZGFkscvB0-S3j-ilW_MUjlxAsndAf4nUHNSPhnLGG_62iWdIXZFBQU5IhFtfXVNEA4y8jjM7PO_is_JsISt5ERjjttZKB_Ro_fTXN56ZcXdvEoaT3PUyQWs81ThpmD0g/s4160/Madalenas%20ou%20cakes%20simples,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3K25GlvqtgB42__MWJm2s-k9QK6calFLpOIzX4eR8NTwOrfuffNrRGu2yD3ZGFkscvB0-S3j-ilW_MUjlxAsndAf4nUHNSPhnLGG_62iWdIXZFBQU5IhFtfXVNEA4y8jjM7PO_is_JsISt5ERjjttZKB_Ro_fTXN56ZcXdvEoaT3PUyQWs81ThpmD0g/w300-h400/Madalenas%20ou%20cakes%20simples,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="300" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-67850779365858875272022-12-13T23:01:00.003+00:002022-12-29T00:35:03.225+00:00Sonhos com calda de vinho do Porto <p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZ14K60XWOkTdX8822859HNzh4V89eMX-cTxwSVJqhZkVZEf20zlVvkvae5y-_CRuRr_bdkBUe_Xo6bpD72faYgFd_U2hxulhEtKXUkdpTKWZCPbbWpngYlqZPxaaTKpvoMB_Jf2wi_mOMH1xs8C6iVSzN4r9FQFENaRAgVfua1g2VUezq8P8bBHv7Q/s3081/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%205%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2698" data-original-width="3081" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZ14K60XWOkTdX8822859HNzh4V89eMX-cTxwSVJqhZkVZEf20zlVvkvae5y-_CRuRr_bdkBUe_Xo6bpD72faYgFd_U2hxulhEtKXUkdpTKWZCPbbWpngYlqZPxaaTKpvoMB_Jf2wi_mOMH1xs8C6iVSzN4r9FQFENaRAgVfua1g2VUezq8P8bBHv7Q/w400-h350/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%205%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><u><p><b><u><br /></u></b></p>Receita;</u></b><p></p><p><b>Ingredientes para 80 unidades</b></p><p></p><ul style="text-align: left;"><li>1 Receita de massa de sonhos (<a href="https://chefecuco.blogspot.com/search?q=Sonhos">ver receita</a>)</li></ul><u>Para a calda;</u><br /><ul style="text-align: left;"><li>0,175 Kg Açúcar</li><li>0,350 L Água</li><li>0,050 L Vinho do Porto tinto</li><li>3 Unidades de casca de limão</li><li>0,010 Kg Canela em pó</li><li>0,025 L Mel</li></ul><div><b><u>Desenvolvimento;</u></b></div><div><br /></div><div>Realizar os sonhos (<a href="https://chefecuco.blogspot.com/search?q=Sonhos">ver receita</a>) e reservar.</div><div><br /></div><div><u>Para a calda;</u> Colocar todos os ingredientes num tacho. Cozinhar durante cerca de 10 minutos em lume brande. </div><div>Retirar e deixar arrefecer.</div><div>Servir juntamente com os sonhos. </div><div><br /></div><div><b><u>Comentário;</u></b></div><div><br /></div><div>Para tornar a calda ainda mais rica, pode adicionar umas uvas passas e pinhões. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gypSFgH5BuNRun1QslM2qMRqDxXy-mAMR-4j7JxAt1ioApRlCakVbRlqPGyxeijXGyzTgZ0-zKuU6MnCGxlPqU1sydZmhKQzqpvXt7vpjmR-y2FbrRLaGFRD3_Zva_5AizZSijCz471oDl8sy0QqO87AyPmk5Lrg7feeVDd6rkMuV-9PtZhFrgJIQg/s2558/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2525" data-original-width="2558" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gypSFgH5BuNRun1QslM2qMRqDxXy-mAMR-4j7JxAt1ioApRlCakVbRlqPGyxeijXGyzTgZ0-zKuU6MnCGxlPqU1sydZmhKQzqpvXt7vpjmR-y2FbrRLaGFRD3_Zva_5AizZSijCz471oDl8sy0QqO87AyPmk5Lrg7feeVDd6rkMuV-9PtZhFrgJIQg/w400-h395/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2380" data-original-width="4097" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUxm3LWOTtHiH3Y02DNkFblZ9EiakuviwfZZ-isUoSIaVtw6qq9i2r9y19VNJb7NR_TNY9ru6tWgN4WSQq8EhjosueJ9vfiwavnnpZ_CloGiDfRi4BpIGSHhkIy-8PpyZUspyok2CONFC5pGL63RoLAPq50WzVMuRjgGizj0iygoKnNAX00PkufcTtw/w400-h233/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%203%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBOJkHTyIVW9Bnoc6BEkKZ3s5qkeKHM0_BNSaNun5NITUqcgk2yVmnhZLEtJmrb4mEERMHkzlMoJAl0U4gMS5r60KCkHjW00g95AfQ3Pl0YQnc2j613Pk1urWReaICYRZdI5hlSxAh_qk0XPGFOq_I5novNJ6YXGgoTJ7q9OXN9Zu5TPzHIGsciPanA/s4160/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBOJkHTyIVW9Bnoc6BEkKZ3s5qkeKHM0_BNSaNun5NITUqcgk2yVmnhZLEtJmrb4mEERMHkzlMoJAl0U4gMS5r60KCkHjW00g95AfQ3Pl0YQnc2j613Pk1urWReaICYRZdI5hlSxAh_qk0XPGFOq_I5novNJ6YXGgoTJ7q9OXN9Zu5TPzHIGsciPanA/w400-h300/Sonhos%20com%20calda%20de%20vinho%20do%20Porto,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><p></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-52597799447076016952022-12-11T19:06:00.004+00:002022-12-13T23:01:30.414+00:00Folhado de amendoim<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFN2RTmDZ1o1PEsZn1bAzcoF6QPrm4zb27qjc_dnWDw_iG9atgF9HJrKoQ9HqMcNiLD5-aD9dAA3KHfSfWKZu_QHC8AkPfTQ-8A3rHjAEOPBBoUDdWGH_5AYroVoJCHZQzNVq4Lsp-6XwnOhQU9RwkPquav9S0O-rcNd9eiZLaoMkDWeeyN0xjWQrDw/s3123/Folhado%20de%20amendo%C3%ADm,%20n%C2%BA%208%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="3123" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFN2RTmDZ1o1PEsZn1bAzcoF6QPrm4zb27qjc_dnWDw_iG9atgF9HJrKoQ9HqMcNiLD5-aD9dAA3KHfSfWKZu_QHC8AkPfTQ-8A3rHjAEOPBBoUDdWGH_5AYroVoJCHZQzNVq4Lsp-6XwnOhQU9RwkPquav9S0O-rcNd9eiZLaoMkDWeeyN0xjWQrDw/w400-h186/Folhado%20de%20amendo%C3%ADm,%20n%C2%BA%208%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><u><br /></u></b><p></p><p><b><u>Receita;</u></b></p><p><b>Ingredientes para 8 unidades</b></p><p></p><ul style="text-align: left;"><li>0,500 Kg Massa folhada (<a href="https://chefecuco.blogspot.com/2014/01/massa-folhada.html">ver receita</a>)</li><li>0,500 Kg Miolo de amendoim</li><li>0,200 Kg Açúcar</li><li>0,050 Kg Claras de ovo</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p>Realizar a massa folhada ( <a href="https://chefecuco.blogspot.com/2014/01/massa-folhada.html">ver receita</a>).</p><p>Misturar as claras e o amendoim juntamente com o açúcar. Envolver bem, e reservar.</p><p>Esticar a massa folhada num retângulo com cerca de 50 centímetro com cerca de 0,8 de espessura. Colocar o aparelho de amendoim por cima e cortar a tira de massa obtida em peças com 6 cm de largura. </p><p>Colocar no frigorifico cerca de 30 minutos. Passado esse tempo levar em forno quente a 200º C durante cerca de 20 a 25 minutos consoante o forno. </p><p>Retirar, deixar esfriar um pouco e empratar numa travessa de serviço.</p><p><b><u>Comentário;</u></b></p><p>Muito bom, aconselho...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpflTJbVIPZD_-GM-0KCwiq6T1DozpGl6kkW9-9SLK4SXPOc5qbkYd4rrywlDgs9jdUoKk8Bw2aeztMfc0v15keaIz3bdcBBl_coseRxT3Gbjj9V6q1_XvS0bUUl5Om-Gx2vSFdsTeVshHdXYO8-6Hd6X8rHjrzBgdZZED6yMZlph8jq7mKyIDMHIaA/s3345/Folhado%20de%20amendo%C3%ADm,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3345" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpflTJbVIPZD_-GM-0KCwiq6T1DozpGl6kkW9-9SLK4SXPOc5qbkYd4rrywlDgs9jdUoKk8Bw2aeztMfc0v15keaIz3bdcBBl_coseRxT3Gbjj9V6q1_XvS0bUUl5Om-Gx2vSFdsTeVshHdXYO8-6Hd6X8rHjrzBgdZZED6yMZlph8jq7mKyIDMHIaA/w373-h400/Folhado%20de%20amendo%C3%ADm,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="373" /></a></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2149" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoJjr4cRU08SPa2pJeksPqW2p3ZnYt_SIgARb1KKsQ0O0PItImwDVaKgOyPEQT9kN3-mZewjj6KV20opBO1SkiHa2lg3tzpdxokTIgadfEeVQbQWZaz28ftHMvYS3dvE8RPEKaLEwNYYdXEegAxEa5WBzJMxzWMqpmQZVw_rnmAJJAW0f_Z3NFrmPBQ/w299-h400/Folhado%20de%20amendo%C3%ADm,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="299" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-16859182674879567942022-11-18T21:51:00.004+00:002022-11-24T22:25:08.466+00:00Queijadas de leite<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84YVLgmvV8--qXRvZQ2X6Dxcp0utSpcvYJFgxnY9RKnjIH2U-3EBnJhu8bmt9GnEtYgLYdfbqSLDYymxQB4MjZqeUDCHpSdy-sH8yt10ERvzMIKeN1rkaZvZA1CEruGbVqmzUSfD2PN9MKTtOLGmkDVRC2V4azBG0gyEThXn1ohkYr1ymokZRFi0RVw/s3487/Queijadas%20de%20leite,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3487" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84YVLgmvV8--qXRvZQ2X6Dxcp0utSpcvYJFgxnY9RKnjIH2U-3EBnJhu8bmt9GnEtYgLYdfbqSLDYymxQB4MjZqeUDCHpSdy-sH8yt10ERvzMIKeN1rkaZvZA1CEruGbVqmzUSfD2PN9MKTtOLGmkDVRC2V4azBG0gyEThXn1ohkYr1ymokZRFi0RVw/w462-h640/Queijadas%20de%20leite,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" width="462" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq9tHBpK9HdpvV9rPOqJ4HDvo6ZOizpFfMjwPpXpUpGs2j9eNir2U1N1JVX6dMDT1FNNBZ4mEL3WEs-mwGhX4qs89MJcw3uf-_kgR5FKs0lo0vTDWo21p8hBz6aNiQchO2FSwYX4gMBOxHPcW-RZ6042tq32kJbwogPAa2iuj0lZnqqai_5QomrvtQw/s2892/Queijadas%20de%20leite,%20n%C2%BA%207%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2892" data-original-width="2838" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNq9tHBpK9HdpvV9rPOqJ4HDvo6ZOizpFfMjwPpXpUpGs2j9eNir2U1N1JVX6dMDT1FNNBZ4mEL3WEs-mwGhX4qs89MJcw3uf-_kgR5FKs0lo0vTDWo21p8hBz6aNiQchO2FSwYX4gMBOxHPcW-RZ6042tq32kJbwogPAa2iuj0lZnqqai_5QomrvtQw/w393-h400/Queijadas%20de%20leite,%20n%C2%BA%207%20-%20C%C3%B3pia.jpg" width="393" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><b><u>Receita</u></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredientes para 16 unidades</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">0,035 Kg Manteiga</div><div class="separator" style="clear: both; text-align: left;">0,600 L Leite meio gordo</div><div class="separator" style="clear: both; text-align: left;">0,450 Kg Açúcar</div><div class="separator" style="clear: both; text-align: left;">0,100 Kg Farinha sem fermento</div><div class="separator" style="clear: both; text-align: left;">0,050 Kg Maizena</div><div class="separator" style="clear: both; text-align: left;">0,005 Kg Sal fino</div><div class="separator" style="clear: both; text-align: left;">0,005 Kg baunilha em pó</div><div class="separator" style="clear: both; text-align: left;">6 Unidades de ovo (cerca de 310 gr)</div><div class="separator" style="clear: both; text-align: left;">Q.b Manteiga (para untar as formas)</div><div class="separator" style="clear: both; text-align: left;">Q.b Açúcar (para polvilhar as formas)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Desenvolvimento;</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;">Iniciar por ferver o leite juntamente com a manteiga e reservar.</div><div class="separator" style="clear: both; text-align: left;">à parte numa bacia, misturar a farinha, açúcar, maizena, sal fino, e a baunilha em pó. Adicionar os ovos previamente deslaçados. Verter o leite em fio sobre a mistura anterior. </div><div class="separator" style="clear: both; text-align: left;">Colocar o aparelho num copo medidor e verter nas formas (eu utilizei formas de quindim com 5 centímetros de diâmetro). previamente untadas com manteiga e polvilhadas com açúcar. </div><div class="separator" style="clear: both; text-align: left;">Cozer no forno a 180ºC em banho-maria cerca de 25 a 30 minutos consoante o forno. </div><div class="separator" style="clear: both; text-align: left;">verificar a cozedura, deixar esfriar, desenformar e colocar sobre formas de papel plissado-</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u><b>Comentário;</b></u></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Deliciei-me... </div><br /> <p></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com2tag:blogger.com,1999:blog-5640343238652779495.post-25202398510320060412022-11-18T21:11:00.001+00:002022-11-18T21:11:29.937+00:00Bolachas amanteigadas<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWUuFt7wkmS68fMt7XmcnqfBhHeR09VTILGbdoS96bUXsbTVrtKefDVX-B6aYCFHishZEcdNBFYF3JX0FQK5nsvhXLKhUAgRH-mSSN0JmngeT2AZY6dNDJotZ7OA_aozcyQx_knaQq6umGCrFhhuUn2sJgBEK_gQU4ya4cnCG3PGk1IvX2X1qIDqHGw/s3422/Bolachas%20amanteigadas,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3422" data-original-width="3033" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWUuFt7wkmS68fMt7XmcnqfBhHeR09VTILGbdoS96bUXsbTVrtKefDVX-B6aYCFHishZEcdNBFYF3JX0FQK5nsvhXLKhUAgRH-mSSN0JmngeT2AZY6dNDJotZ7OA_aozcyQx_knaQq6umGCrFhhuUn2sJgBEK_gQU4ya4cnCG3PGk1IvX2X1qIDqHGw/w355-h400/Bolachas%20amanteigadas,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="355" /></a></b></div><b><u><br /></u></b><p></p><p><b><u>Receita</u></b></p><p><b>Ingredientes para 30 unidades;</b></p><p></p><ul style="text-align: left;"><li>0,225 Kg manteiga bolo rei</li><li>0,120 Kg Açúcar</li><li>1 Pitada de sal fino</li><li>2 Unidades Gema de ovo</li><li>0,040 L Natas espessas</li><li>0,250 Kg Farinha</li><li>0,035 Kg Maizena</li><li>Q.b Essência de baunilha</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Colocar numa bacia a manteiga bem amolecida, juntar o açúcar e bater com ajuda da pá da batedeira até ficar bem cremoso. Adicionar as gemas de ovo, as natas espessas, o sal fino, a essência de baunilha e bater novamente. Por fim adicionar aos poucos as farinhas (trigo e maizena) previamente peneiradas. Mexer até obter uma massa bem homogénea. </p><p>Colocar o aparelho num saco pasteleiro com uma boquilha frisada e colocar montículos de massa em rosácea num tabuleiro com papel vegetal. Levar ao forno a 170ºC e cozinhar durante cerca de 12 a 15 minutos consoante o forno. Retirar, deixar esfriar e colocar sobre uma grelha para arrefecer. </p><p>Quando as bolachas estiverem frias, colocar numa caixa e tapar.</p><p><u><b>Comentário;</b></u></p><p>Muito saborosas, amanteigadas, derretem na boca, vale a pena experimentar. </p><p>Se puder colocar no frigorifico as bolachas antes de as meter no forno, melhor, ficarão com um mais belo aspeto. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh57gTjf0y_yjsq5atQmfROQQusMhrClg25HV6GcolBiQtEIb2ZWZ_Sv62HzVstrXTIQAU8VphSLYmssiCG8dkOna7XSkzulE5IAPsIsE8cuu7CEA1LFRGO4OV2UZ7mbGBMWaqhp8uage7sEhSfGvGaJRO1xlYwXFCcljcy2wEdti3IraQra8Y6t_6w/s3354/Bolachas%20amanteigadas,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3354" data-original-width="3076" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh57gTjf0y_yjsq5atQmfROQQusMhrClg25HV6GcolBiQtEIb2ZWZ_Sv62HzVstrXTIQAU8VphSLYmssiCG8dkOna7XSkzulE5IAPsIsE8cuu7CEA1LFRGO4OV2UZ7mbGBMWaqhp8uage7sEhSfGvGaJRO1xlYwXFCcljcy2wEdti3IraQra8Y6t_6w/w366-h400/Bolachas%20amanteigadas,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="366" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-74549040229212004392022-11-18T20:59:00.003+00:002022-11-18T21:00:53.859+00:00Palmier recheado (casadinhos)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhDo_VG-l59iACAKTNvmMUVmfuFreEh4BEwkd3VuAlYcqlC_nGwMuuvRdVY45GYHwXOz_97tNP91u1MUTC_XNbSy9hnxU1NglJ5Go5H6SsQwPxhXvvFfVa-d-uYT8KjMAN4odGbdb1bySUGRfLqOFZ_a5LwHxbB3GQtqlqn5vyiZ8IUiVev3rkUjdLQ/s2581/Palmier%20recheado%20(casadinhos),%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2581" data-original-width="1914" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhDo_VG-l59iACAKTNvmMUVmfuFreEh4BEwkd3VuAlYcqlC_nGwMuuvRdVY45GYHwXOz_97tNP91u1MUTC_XNbSy9hnxU1NglJ5Go5H6SsQwPxhXvvFfVa-d-uYT8KjMAN4odGbdb1bySUGRfLqOFZ_a5LwHxbB3GQtqlqn5vyiZ8IUiVev3rkUjdLQ/w296-h400/Palmier%20recheado%20(casadinhos),%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWN7UDMWOPtMDJZcEPJZkQFsfNo6tfqQkrlJlMv5BrBVBJP-PiElTpeLaZlbBOuacGRbfHrHgCfyK9H8KeGPOmQgAwVNhl3cXsz9QfB7j_vcr2N_-k168fWpTm2QlOEN2LkwlIXuLKLjDG2xvVfbStP8BvTJ84vCyDM843FgX-CUpwQoNoCmXJmPs8g/s3264/Palmier%20recheado%20(casadinhos),%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWN7UDMWOPtMDJZcEPJZkQFsfNo6tfqQkrlJlMv5BrBVBJP-PiElTpeLaZlbBOuacGRbfHrHgCfyK9H8KeGPOmQgAwVNhl3cXsz9QfB7j_vcr2N_-k168fWpTm2QlOEN2LkwlIXuLKLjDG2xvVfbStP8BvTJ84vCyDM843FgX-CUpwQoNoCmXJmPs8g/w400-h300/Palmier%20recheado%20(casadinhos),%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" width="400" /></a></div><p></p><p><b>Receita</b></p><p><b><u>Ingredientes para 15 unidades</u></b></p><p></p><ul style="text-align: left;"><li>0,500 Kg Massa folhada (<a href="https://chefecuco.blogspot.com/2014/01/massa-folhada.html">ver receita</a>)</li><li>0,300 Kg Creme de pasteleiro (<a href="https://chefecuco.blogspot.com/2021/01/receita-ingredientes-para-05-l-1.html">ver receita</a>)</li><li>Q.b Açúcar granulado</li><li>Q.b Açúcar em pó (para polvilhar no final)</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Esticar a massa folhada (<a href="https://chefecuco.blogspot.com/2014/01/massa-folhada.html">ver receita</a>) em formato de um retângulo com cerca de 0,7 centímetros de espessura. Cortar em tiras regulares com 8 a 9 centímetros de largura. </p><p>Colocar uma tira de massa folhada, pincelar com água e salpicar com um pouco de açúcar granulado, colocar uma outra tira de massa, pincelar com água novamente e salpicar com açúcar. Meter a última tira de massa e repetir as operações (pincelar com água e salpicar com açúcar). Colocar a massa no frigorifico cerca de 30 minutos. Aparar as pontas e cortar a sobreposição de massa folhada com uma espessura de 1,5 cm de espessura. Passar a zona de corte por açúcar e colocar num tabuleiro previamente forrado com papel vegetal antiaderente. </p><p>Levar ao forno quente a 280ºC durante cerca de 12 minutos, virar e deixar por mais uns 8 a 10 minutos consoante o forno. Retirar do forno deixar esfriar. Unir as peças com o creme de pasteleiro (<a href="https://chefecuco.blogspot.com/2021/01/receita-ingredientes-para-05-l-1.html">ver receita</a>). Colocar numa travessa de serviço e polvilhar com açúcar em pó. </p><p><u><b>Comentário;</b></u></p><p>Muito bom, simples e quando bem executado é divinal...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhn4-JyXoaTMifKtw3kItdkpDGznU-peGIhnkApTStuhvrEvODxy3n1hONlDd3PTKtjonj1WGn1ADp_MSkbJpcce4FeWlO1g3aML2a5Z20o1rYPrdtD_6EnfeddlXwy6m7xush-OgBsKiuPMU8XX7Gdahy56HW_RnP-2Q4jSbTkpv58kP93Y3uUnmsqQ/s3317/Palmier%20recheado%20(casadinhos),%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3317" data-original-width="3076" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhn4-JyXoaTMifKtw3kItdkpDGznU-peGIhnkApTStuhvrEvODxy3n1hONlDd3PTKtjonj1WGn1ADp_MSkbJpcce4FeWlO1g3aML2a5Z20o1rYPrdtD_6EnfeddlXwy6m7xush-OgBsKiuPMU8XX7Gdahy56HW_RnP-2Q4jSbTkpv58kP93Y3uUnmsqQ/w371-h400/Palmier%20recheado%20(casadinhos),%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="371" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-86143723359871687722022-11-10T22:40:00.000+00:002022-11-10T22:40:04.031+00:00Tosta de morcela com maça reineta<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK53ypQBHTmdzKg3_CKOYH_zVunSR8ozFZxbUoNotxS62nQO3lLqYXXKTp9nJ2ADeZX4NCJqT-f2y2tYa1-vNSdrGrUwWssu4ofrPk1Okahzy02nBCpLFlvSEEg_j93WLLmxIFtyK7vOVrRJ6icpInrgHD5Cbua9Wk4wLq1YsviNbM93edZYydlh9yvQ/s3568/Tosta%20de%20morcela%20com%20ma%C3%A7%C3%A3%20reineta,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2599" data-original-width="3568" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK53ypQBHTmdzKg3_CKOYH_zVunSR8ozFZxbUoNotxS62nQO3lLqYXXKTp9nJ2ADeZX4NCJqT-f2y2tYa1-vNSdrGrUwWssu4ofrPk1Okahzy02nBCpLFlvSEEg_j93WLLmxIFtyK7vOVrRJ6icpInrgHD5Cbua9Wk4wLq1YsviNbM93edZYydlh9yvQ/w400-h291/Tosta%20de%20morcela%20com%20ma%C3%A7%C3%A3%20reineta,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlQg10ZA-JMzXF3Q5EdE85yA7rLnpmBH_J_HBumD73344jSEP2X6-0MPTqOuETvjC-c-HIvAfeb6DRr6uQO96tx4JqVHWcjEu7312lzrcrYBk4wShbB5GyBeZ5Rtucu4YJEd75pYEQrzStlpA48swEbdD0LVloQfu7DFmL66FHNfaT9ErTtHaZs7FjQ/s2492/Tosta%20de%20morcela%20com%20ma%C3%A7%C3%A3%20reineta,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2075" data-original-width="2492" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlQg10ZA-JMzXF3Q5EdE85yA7rLnpmBH_J_HBumD73344jSEP2X6-0MPTqOuETvjC-c-HIvAfeb6DRr6uQO96tx4JqVHWcjEu7312lzrcrYBk4wShbB5GyBeZ5Rtucu4YJEd75pYEQrzStlpA48swEbdD0LVloQfu7DFmL66FHNfaT9ErTtHaZs7FjQ/w400-h333/Tosta%20de%20morcela%20com%20ma%C3%A7%C3%A3%20reineta,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><p></p><p><b><u>Receita</u></b></p><p><b>Ingredientes para 25 Unidades</b></p><p></p><ul style="text-align: left;"><li>1 Unidade de morcela de assar</li><li>1 Unidade de baguete</li><li>0,300 Kg Maçã reineta</li><li>0,100 L Vinho do porto tinto</li><li>Q.b Salsa</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p>Colocar as maçãs num tabuleiro, adicionar o vinho do porto, um pouco de água e levar ao forno cerca de 35 a 45 até as maçãs ficarem cozidas. retirar a pele e as sementes. Colocar na liquidificadora e triturar. Reservar.</p><p>Cortar a baguete em lâminas de 1,5 centímetro de espessura. Tostar no forno. </p><p>Laminar a morcela, colocar num tabuleiro e meter no forno quente a 180ºC durante cerca de 5 minutos, de forma a largar alguma gordura.</p><p>Para finalizar, colocar as tostas num tabuleiro, uma rodela de morcela por cima. Levar ao forno até ficar tépido. Retirar e colocar um pouco de compota de maçã reineta, decorar com salsa. </p><p>Servir de imediato.</p><p><b><u>Comentário;</u></b></p><p>Rápido, de fácil execução, delicioso, aconselho...</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-61688485875162857242022-11-10T22:19:00.000+00:002022-11-10T22:19:38.050+00:00Arepas<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GH0Ltzifkq7m80vWX-pXS0SjlTmNa2FQd4bDBTsiddvcVDJTaXCAjekPpn0EDCInZ8y-_fp3fgBPRq-dDKFtSSkNauXeLTS9chA8WbLA0_qsqMWYCe-FLjFrgNHEciNqgEVgPmCa3rHCIprOcJevnSXdjTsrkSFFj8JCoLsXJkD8E5CVNmcWEavirg/s3078/Arepas,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2480" data-original-width="3078" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GH0Ltzifkq7m80vWX-pXS0SjlTmNa2FQd4bDBTsiddvcVDJTaXCAjekPpn0EDCInZ8y-_fp3fgBPRq-dDKFtSSkNauXeLTS9chA8WbLA0_qsqMWYCe-FLjFrgNHEciNqgEVgPmCa3rHCIprOcJevnSXdjTsrkSFFj8JCoLsXJkD8E5CVNmcWEavirg/w400-h323/Arepas,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhfsGAV4UnTragF6xH6lbkkqIOaMXexq4OO2yyEXX-eM76S2iYg0HV3Cf2YniFXUMNY8Nfa-q-_dbGsEJDLbmwvRlRzVvnKkgGyIohmk1NKIKT7GWz2rWD7c33CrMf4QWIQKMI8o9jbLg4A9EKwpzJLy6eY1GvkrjqdmmKbecihjiyYe6HAnJaaNWDw/s2822/Arepas,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2208" data-original-width="2822" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhfsGAV4UnTragF6xH6lbkkqIOaMXexq4OO2yyEXX-eM76S2iYg0HV3Cf2YniFXUMNY8Nfa-q-_dbGsEJDLbmwvRlRzVvnKkgGyIohmk1NKIKT7GWz2rWD7c33CrMf4QWIQKMI8o9jbLg4A9EKwpzJLy6eY1GvkrjqdmmKbecihjiyYe6HAnJaaNWDw/w400-h313/Arepas,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><p></p><p><b><u>Receitas</u></b></p><p><b>Ingredientes para cerca de 20 unidades</b></p><p></p><ul style="text-align: left;"><li>0,500 Kg Farinha de milho (PAN)</li><li>0,600 L Água</li><li>0,025 Kg Manteiga com sal</li><li>0,400 Kg Carne picada</li><li>0,100 Kg Cebola</li><li>0,050 K Vinho branco</li><li>0,050 L Azeite</li><li>1 Unidade Folha de louro</li><li>0,500 L Óleo</li><li>1 casca de limão</li><li>Q.b Sal grosso</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p>Numa panela, coloca-se a água, manteiga, casca de limão, folha de louro e um pouco de sal. Levantar fervura. Retirar. </p><p>Picar a cebola. Colocar um pouco de azeite numa tacho, a refogar a carne, refrescar com vinho branco. Temperar com sal e pimenta e deixar cozinhar durante cerca de 15 a 20 minutos. Retificar os temperos e reservar.</p><p>Numa bacia, colocar a farinha PAN, adicionar a água temperada referida supra. Mexer até obter uma massa compacta. Trabalhar a massa até ficar homogénea. </p><p>Dividir a massa obtida em pequenos montículos, e moldar em pequenos círculos com cerca de 1,5 a 2 centímetros aproximadamente. </p><p>Colocar o óleo a aquecer numa frigideira e fritar de ambos os lados os discos de massa. Retirar e colocar sobre papel absorvente. </p><p>Abrir ao meio as arepas (não na totalidade), retirar um pouco de miolo e rechear com o aparelho de carne. </p><p>Servir quente ou tépido.</p><p><b><u>Comentário;</u></b></p><p>Pelos vistos e mediante as informações obtidas, as arepas são servidas acompanhadas com arroz branco e feijão preto. Eu comi-as simplesmente da forma como aparecem na foto. Ótima receita...</p><p>Agradeço à Margarida S. pela partilha da receita...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vtI5D31k-YG6l49PrrAEpQLMrfqcgqDnWAObPsoUqAxXYgjYj5syCjJB9DDMnTj15puZUiTv-f6o4sH9tFyryZP00z5pKWbko8kQKyATNoVIXmnYkKhivdhaQTHjuDLgJoFtgCuUvh71ctVSxPZrVWGLvCfJEBI0YDcXZRT9yp-2ri-jML3DQkVsOg/s2998/Arepas,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2232" data-original-width="2998" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vtI5D31k-YG6l49PrrAEpQLMrfqcgqDnWAObPsoUqAxXYgjYj5syCjJB9DDMnTj15puZUiTv-f6o4sH9tFyryZP00z5pKWbko8kQKyATNoVIXmnYkKhivdhaQTHjuDLgJoFtgCuUvh71ctVSxPZrVWGLvCfJEBI0YDcXZRT9yp-2ri-jML3DQkVsOg/w400-h297/Arepas,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7o8lbPfqgR4mszWiaiP0pn8xjWS2qcQSr-vjayWjik-we5t4l4KyQ3gxeqIfQLpsGpey_yznUEPiuQSuEq8qeRpNEB85Yr4ZMz045UFmP7K3YQKqU6NTwhIkxVnnCtmZsM25nLC7bxe7CsmVO_xZGPoN0qDj3prXAHHSseI7HTBwPqQ90EPFDm6PwQ/s3106/Arepas,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="2208" data-original-width="2822" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4xqYxW1jFfEuMXobevfbHeMCWWih1qfzZqU-r5mzV1BZZQfKGrg7LrQX9NpZypQCUvMXb2Vmt-dOsnC3UmVH1yBXcyeQG-nGnHiNsCJqxahiZoMaiiE_JO8PpgEGZEVwdXTCJvT03oEf-8-3ZaljaZlsJXmeGGI43X85i0MgdCeHoG0_Sbu0Sca7nw/w400-h313/Arepas,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-16627008148676921382022-11-10T21:34:00.000+00:002022-11-10T21:34:16.757+00:00"Couscous" <p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdZdcui-ciM9FdhXXyQK1vgE30opXnY7swBpnOOQvzObXKKlM9Rz-Zmrf_V5fIP7EBonvQR3SFKeJW5RLrYbJL9OEsjloB2R_r47_RQLSL_9rQpNNed0Id-y-gksUgEKnDkFR1qUQGtwu7GvlXNggJguVXeJjKGHuAX14FMKReCJpsYNNI69UkFQK6Q/s2248/Couscous,%20n%C2%BA%209%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2248" data-original-width="2098" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdZdcui-ciM9FdhXXyQK1vgE30opXnY7swBpnOOQvzObXKKlM9Rz-Zmrf_V5fIP7EBonvQR3SFKeJW5RLrYbJL9OEsjloB2R_r47_RQLSL_9rQpNNed0Id-y-gksUgEKnDkFR1qUQGtwu7GvlXNggJguVXeJjKGHuAX14FMKReCJpsYNNI69UkFQK6Q/w374-h400/Couscous,%20n%C2%BA%209%20-%20C%C3%B3pia.jpg" width="374" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnydlZ98REwwrYMXYFyYY01Bd0fl36xWf0yd3wnzPHz0wI17RXaNG_MVrx1ge_2QBXAlCoebBFgAalvHXiZTCKJqt4td81tvZtr4JyWVPbNNqSpZiMDwUr6yN3RdzkygQuWX_7uMG1ePjEzLxbNP76A7GQyWCbIauj5MNLjJamXgeBqxG094_ij9zSg/s2983/Couscous,%20n%C2%BA%2012%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2983" data-original-width="2308" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnydlZ98REwwrYMXYFyYY01Bd0fl36xWf0yd3wnzPHz0wI17RXaNG_MVrx1ge_2QBXAlCoebBFgAalvHXiZTCKJqt4td81tvZtr4JyWVPbNNqSpZiMDwUr6yN3RdzkygQuWX_7uMG1ePjEzLxbNP76A7GQyWCbIauj5MNLjJamXgeBqxG094_ij9zSg/w310-h400/Couscous,%20n%C2%BA%2012%20-%20C%C3%B3pia.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b style="text-align: left;"><u><br /></u></b></div><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;"><u>Receita</u></b></div><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: justify;"><b style="text-align: left;">Ingredientes para 4 pessoas;</b></div><p></p><ul style="text-align: left;"><li>0,200 Kg "couscous"</li><li>1,000 Kg Perna e costela de borrego</li><li>4 Unidades Salsicha "merguez"</li><li>0,300 Kg Cebola</li><li>0,020 Kg Alho</li><li>0,200 Kg Batata doce laranja</li><li>0,200 Kg Cenoura</li><li>0,200 Kg Courgette</li><li>0,150 Kg Pimento vermelho</li><li>0,150 Kg Pimento verde</li><li>0,100 Kg Aipo rama</li><li>0,200 Kg Nabo</li><li>0,100 Kg Favas</li><li>0,100 Kg Grão-de-bico enlatado</li><li>0,025 Kg Passas</li><li>0,025 Kg Caju</li><li>0,100 L Azeite</li><li>0,100 L Vinho branco</li><li>2 Unidades Folhas de louro</li><li>Q.b Malagueta</li><li>Q.b Sal grosso</li><li>Q.b Cravinho da Índia</li><li>Q.b Tempero próprio para "couscous"</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Cortar o borrego em nacos regulares. </p><p>Descascar e cortar os legumes em jardineira (retângulos regulares). </p><p>Num tacho colocar um pouco de azeite, deixar aquecer e alourar a carne. Retirar e reservar. Adicionar se necessário mais um pouco de azeite e refogar a cebola previamente picada. Juntar o alho também ele picado e as folhas de louro. </p><p>Voltar a colocar a carne, , colocar o tomate previamente cortado em "concassê". Temperar com o sal, o tempero próprio para "couscous" a gosto, a malagueta e refrescar com o vinho branco. Picar uma cebola com cravinho e adicionar ao preparado. Juntar a água até cobrir a carne e deixar cozinhar lentamente cerca de 35 a 45 minutos aproximadamente. </p><p>Adicionar os legumes consoante o tempo de cozedura, começando pelas cenouras, o aipo. Passado algum tempo, juntar os pimentos, o nabo, a batata doce laranja, as favas, e por fim colocar as courgettes, o grão-de-bico e as passas. </p><p>Numa frigideira saltear a salsicha "merguez" com um fio de azeite, reservar.</p><p>Para a elaboração do "couscous"; Numa travessa, colocar o "couscous", adicionar sal grosso e um fio de azeite. Regar com água a ferver até cobrir os grãos de "couscous" e tapar com pelicula aderente. Reservar e deixar cerca de 10 a 15 minutos. Passado esse tempo, retirar a pelicula, abrir o "couscous" com ajuda de um garfo. Retificar os temperos. </p><p>Empratar o "couscous" numa "tajina" , não se esquecendo de salpicar no final com as nozes de caju. </p><p><u><b>Comentário;</b></u></p><p>Adoro, é um prato muito versátil, que funciona muito bem com borrego, mas com pexes não fica nada mal...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPo2LnCB90Kp6FxqqW8PFyaoCKsUTIngu8oK5OnR4agL4CqXMgSquIbe77EHvka8WRgGxu1skXPBf8tFs_ZVGtxZTp_FZS2YoXaMAdomCZgPK-zAqqSUSzHOFJXBWSgwqy8JqEsHCJD4pn7vwsqHBRr2vgondeTTt4Y4uVehUPU-Yj1OmpywzOuxPeA/s4160/Couscous,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPo2LnCB90Kp6FxqqW8PFyaoCKsUTIngu8oK5OnR4agL4CqXMgSquIbe77EHvka8WRgGxu1skXPBf8tFs_ZVGtxZTp_FZS2YoXaMAdomCZgPK-zAqqSUSzHOFJXBWSgwqy8JqEsHCJD4pn7vwsqHBRr2vgondeTTt4Y4uVehUPU-Yj1OmpywzOuxPeA/w300-h400/Couscous,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" width="300" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqSUVlQ4dDtJmyGpu5B4hPnMQUt3pJ-qlWUjeLY8GROwYkk10BbvQ1sk37URsA7uefksNuhi8lqQ1F1qch9z_7Le0vWDGsmeizWxnWGsEETfze-npICoNr1neTcIJ4IVCoFTS_mKPrRdMZJYJZ2bYHejL5Sjmuodx58cxChiQR4b9Q8y6wjGKssvwSg/s2572/Couscous,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2572" data-original-width="2447" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqSUVlQ4dDtJmyGpu5B4hPnMQUt3pJ-qlWUjeLY8GROwYkk10BbvQ1sk37URsA7uefksNuhi8lqQ1F1qch9z_7Le0vWDGsmeizWxnWGsEETfze-npICoNr1neTcIJ4IVCoFTS_mKPrRdMZJYJZ2bYHejL5Sjmuodx58cxChiQR4b9Q8y6wjGKssvwSg/w380-h400/Couscous,%20n%C2%BA%2013%20-%20C%C3%B3pia.jpg" width="380" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-54210193439040305222022-11-04T21:13:00.000+00:002022-11-04T21:13:30.719+00:00Torricado de bacalhau com morcela<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRnswSDdyr5_mv_U3603hduWsV05mbmSB012PiKzPYjR2-6wzUlIkk85tO8bOKFiXeJd1y8OA8dEZZCSpQAP7ZuH3j4KnqwRK7WcKVrOtgioNldRq_chC17emKvRpVDgr0-E_hvjRmanbts9Qp2mjUi9EVnqJH1ZvtNue3Z8GDQvsg7HDygRHwApNyA/s3400/Torricado%20de%20bacalhau%20com%20morcela,%20n%C2%BA%203%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2648" data-original-width="3400" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRnswSDdyr5_mv_U3603hduWsV05mbmSB012PiKzPYjR2-6wzUlIkk85tO8bOKFiXeJd1y8OA8dEZZCSpQAP7ZuH3j4KnqwRK7WcKVrOtgioNldRq_chC17emKvRpVDgr0-E_hvjRmanbts9Qp2mjUi9EVnqJH1ZvtNue3Z8GDQvsg7HDygRHwApNyA/w400-h311/Torricado%20de%20bacalhau%20com%20morcela,%20n%C2%BA%203%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><p><b><u>Receita</u></b></p><p><b>Ingredientes para 4 pessoas</b></p><p></p><ul style="text-align: left;"><li>1 Kg Bacalhau posta</li><li>0,100 Kg morcela de assar</li><li>0,400 Kg grelos salteados (<a href="https://chefecuco.blogspot.com/2013/10/batata-murro.html">ver receita</a>)</li><li>0,600 Kg batata ao murro (<a href="https://chefecuco.blogspot.com/2015/09/grelhos-salteados-com-azeite-e-alho.html">ver receita</a>)</li><li>0,200 Kg cebola</li><li>0,020 Kg Alho</li><li>0,100 Kg tomate cereja</li><li>0,400 Kg broa de milho</li><li>0,050 Kg Azeitona preta</li><li>0,200 L Azeite</li><li>Q.b Sal </li><li>Q.b Pimenta preta do moinho</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Grelhar na brasa as postas de bacalhau. Retirar, deixar arrefecer um pouco, e lascar, reservar. </p><p>Cortar a morcela de assar em rodelas e levar ao forno num tabuleiro durante cerca de 10 minutos a 160º C aproximadamente. Guardar. </p><p>Descascar a cebola e cortar em meia-lua. Fazer o mesmo com o alho. </p><p>Realizar as batatas ao murro (<a href="https://chefecuco.blogspot.com/2013/10/batata-murro.html">ver receita</a>) e os grelos salteados (<a href="https://chefecuco.blogspot.com/2015/09/grelhos-salteados-com-azeite-e-alho.html">ver receita</a>). Reservar.</p><p>Colocar os tomates num tabuleiro, regar com um fio de azeite, temperar com sal e pimenta, e levar ao forno a 120 º C durante cerca de 30 minutos mexendo de vez em quando. </p><p>Cortar a broa em tiras regulares e saltear numa frigideira em azeite. Retirar e reservar. </p><p>No momento de servir, misturar as lascas de bacalhau com a cebola e o alho, adicionar um pouco de azeite e retificar os temperos. </p><p>No prato de serviço, colocar os grelos salteados, as rodelas de morcela, a mistura bacalhau/cebola em meia-lua/alho. À volta as batatas ao murro, os tomates cereja, azeitonas e a tiras de broa salteadas em azeite.</p><p><u><b>Comentário;</b></u></p><p>Saudável e delicioso... Aconselho mesmo...</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-38127876836242992392022-11-03T22:55:00.001+00:002022-11-04T20:54:43.860+00:00Bolacha húngara<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vq8VTnm0GgE7i_oA_Mwluhpv0RlhFJ6I-hjsllbsiHTq9pTPCTInKxh7lwgv7sgf7vT7ANjuUKHaBUFYunQXacProcLnR6PePKan3wTgUtwpeSim-UprkE0TGrsEoxxD4lbpUeo0La4hgVSc4Ge8VkCpvmBbsj0tQ8CxF8w0H-YHk4zjTbHD_M04Iw/s2946/Bolacha%20h%C3%BAngara,%20uma%20vers%C3%A3o%20mais%20em%20conta,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2946" data-original-width="2827" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vq8VTnm0GgE7i_oA_Mwluhpv0RlhFJ6I-hjsllbsiHTq9pTPCTInKxh7lwgv7sgf7vT7ANjuUKHaBUFYunQXacProcLnR6PePKan3wTgUtwpeSim-UprkE0TGrsEoxxD4lbpUeo0La4hgVSc4Ge8VkCpvmBbsj0tQ8CxF8w0H-YHk4zjTbHD_M04Iw/w384-h400/Bolacha%20h%C3%BAngara,%20uma%20vers%C3%A3o%20mais%20em%20conta,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" width="384" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYDuWur1vzsjGPzMXtbx8WwbQkJINRuyspCjDTd2l_pQIGnYn3-_Q8kiseb8Q2KBIbfdwYkPfpOZxO0dbMnzZ-KUQxDz7L6uOqykN9I8DV3po-ugUIWjlj6Mun_usm484i153uD6LoiMUzwLzHtIetYZFlvdeYDIqe_SxTw-5U4YiyFa8zBL-ZGU5AQ/s3204/Bolacha%20h%C3%BAngara,%20uma%20vers%C3%A3o%20mais%20em%20conta,%20n%C2%BA%2011%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2977" data-original-width="3204" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYDuWur1vzsjGPzMXtbx8WwbQkJINRuyspCjDTd2l_pQIGnYn3-_Q8kiseb8Q2KBIbfdwYkPfpOZxO0dbMnzZ-KUQxDz7L6uOqykN9I8DV3po-ugUIWjlj6Mun_usm484i153uD6LoiMUzwLzHtIetYZFlvdeYDIqe_SxTw-5U4YiyFa8zBL-ZGU5AQ/w400-h371/Bolacha%20h%C3%BAngara,%20uma%20vers%C3%A3o%20mais%20em%20conta,%20n%C2%BA%2011%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><p></p><p><b><u>Receita</u></b></p><p><b>Ingredientes para 60 unidades;</b></p><p></p><ul style="text-align: left;"><li>0,600 Kg Farinha trigo sem fermento</li><li>0,300 Kg Amido de milho</li><li>0,300 Kg Açúcar em pó</li><li>0,500 Kg Margarina Bolo-rei</li><li>2 Unidades Ovo</li><li>Q.b Chocolate preto próprio para pastelaria</li><li>2 Unidades Gema de ovo (para pintar as bolachas)</li></ul><div><b><u>Desenvolvimento;</u> </b></div><p></p><p></p><p class="MsoNormal">Colocar na bacia da batedeira o açúcar em pó, a farinha, o amido
de milho, a margarina e os ovos inteiros. Usar a raquete da batedeira e amassar
lentamente até a massa ficar toda homogénea, contudo não bater em demasia (se
não tiver máquina, pode realizar a receita colocando todos os ingredientes numa
bacia e trabalhar com as mãos). Estender a massa numa bancada de trabalho com a
espessura ao seu gosto. Eu gosto delas com uma espessura frisando os 0,5 cm.
Cortar as bolachas com um corta massa ao seu gosto. Colocar as bolachas num
tabuleiro previamente forrado com papel vegetal. Nesta fase podem pintar as
bolachas com gema de ovo batido, e passar o garfo, eu prescindi desta parte).
Levar ao forno a 180ºC cerca de 10 a 12 minutos consoante o forno. Retirar e
colocar as bolachas num tabuleiro, deixar esfriar. Passar metade das bolachas
pelo chocolate preto derretido e deixar secar sobre papel vegetal até
endurecer. Reservar numa caixa hermética com tampa.<span style="mso-spacerun: yes;"> </span><o:p></o:p></p><b><u>Comentário;</u></b><p></p><p>Evidentemente que a consistência não é a mesma das bolachas húngaras, contudo é uma versão muito satisfatória e mais barata.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXREDZ_uzUWdx1lpAWauUCcmU3cxHtCXri3jk7zOli6gsdHOHLTYPWv4H0MS9-O6-GtUVC1Ypmp3Sj4I_BLsdHmELgdne19o7KnPqQSlfEV5n2RESVQVWFv3RjJ8uii5hVLeUUsMkFdxBN23081Ae0jnE9vno1RrTkz9AVT9stGXH3vnjETALnDwhyDA/s4160/Bolacha%20h%C3%BAngara,%20uma%20vers%C3%A3o%20mais%20em%20conta,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXREDZ_uzUWdx1lpAWauUCcmU3cxHtCXri3jk7zOli6gsdHOHLTYPWv4H0MS9-O6-GtUVC1Ypmp3Sj4I_BLsdHmELgdne19o7KnPqQSlfEV5n2RESVQVWFv3RjJ8uii5hVLeUUsMkFdxBN23081Ae0jnE9vno1RrTkz9AVT9stGXH3vnjETALnDwhyDA/w400-h300/Bolacha%20h%C3%BAngara,%20uma%20vers%C3%A3o%20mais%20em%20conta,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-30255737170212812022-11-02T23:29:00.002+00:002022-11-10T20:51:20.651+00:00Bolachas de aveia<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRiPkbBS1rLbNRqeTocOgljDueSXM9qEYz0auAm9uWtCAUCsg0js9pAGucKEGKdEPgbhqwX8GsxwQ8PNecDLkhdIJvX4UK4m7spw_0KNLQfPTJr0mpentZRvlAVylbocYRW6RAaVQucQ_mwImr8wUQVn4NqM2YXymkSBpH7kLIOWWk6IXEhEVyAsPWw/s3119/Bolacha%20de%20aveia,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3082" data-original-width="3119" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuRiPkbBS1rLbNRqeTocOgljDueSXM9qEYz0auAm9uWtCAUCsg0js9pAGucKEGKdEPgbhqwX8GsxwQ8PNecDLkhdIJvX4UK4m7spw_0KNLQfPTJr0mpentZRvlAVylbocYRW6RAaVQucQ_mwImr8wUQVn4NqM2YXymkSBpH7kLIOWWk6IXEhEVyAsPWw/w400-h395/Bolacha%20de%20aveia,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWz78ozYBGLntHiQtXZjm6pfvvYkMHrl9DOCCs1JhTVmfq0V-hgMnzpEzSdg383GaVaGJjped1Jw6-tBWzOW2bW2L9xOnRIdt9waHfp1XK5SQEuun6SpAjlyI1UOq__ETAa54SkIHWt6dDLQvp87h4jyD3YFxTypsk1EIkd7ctADsqIhpPQ6oXsoU6w/s2761/Bolacha%20de%20aveia,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2744" data-original-width="2761" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWz78ozYBGLntHiQtXZjm6pfvvYkMHrl9DOCCs1JhTVmfq0V-hgMnzpEzSdg383GaVaGJjped1Jw6-tBWzOW2bW2L9xOnRIdt9waHfp1XK5SQEuun6SpAjlyI1UOq__ETAa54SkIHWt6dDLQvp87h4jyD3YFxTypsk1EIkd7ctADsqIhpPQ6oXsoU6w/w400-h398/Bolacha%20de%20aveia,%20n%C2%BA%204%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><p></p><p><b><u>Receita;</u></b></p><p><b>Ingredientes para 60 unidades</b></p><p></p><ul style="text-align: left;"><li>0,480 Kg manteiga derretida e fria</li><li>0,350 Kg Açúcar mascavado</li><li>0,180 Kg Açúcar</li><li>4 Unidades Ovos</li><li>0,010 Kg aroma baunilha em pó</li><li>0,600 Kg Flocos de aveia</li><li>0,370 Kg Farinha sem fermento</li><li>0,220 Kg Nozes picadas grosseiramente</li><li>Raspa de 1 limão</li><li>0,020 Kg fermento em pó (tipo royal)</li><li>0,005 Kg sal fino</li></ul><p></p><p><b><u>Desenvolvimento:</u></b></p><p>Colocar na bacia da batedeira os açúcares, a manteiga derretida, o sal fino, e o aroma baunilha. Misturar com o braço da máquina durante 2 a 3 minutos. Adicionar os ovos, a farinha, e bater de novo até que a massa fique bem homogénea. </p><p>Juntar a raspa de limão, o fermento em pó, as nozes picadas grosseiramente e os flocos de aveia. Misturar bem. </p><p>Retirar a massa da bacia, formar uma bola e envolver em película aderente e deixar pelo menos 3 a 4 horas no frio. </p><p>Passado esse tempo, fazer montículos regulares de massa, colocar num tabuleiro previamente forrado com papel vegetal. Achatar ligeiramente e levar ao forno quente a 1890ºC durante cerca de 10 a 12 minutos, consoante o forno. </p><p>Verificar a cozedura, e retirar as bolachas para uma grelha de forma a que possam esfriar rapidamente. </p><p>Quando estiverem frias, colocar numa caixa hermética, e tapar. Colocar num lugar seco.</p><p><b><u>Comentário;</u></b></p><p>Muito boas, aconselho vivamente... </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKQoufZPX1Lr-dh-lOBfePWdOWxeqFbuUWp2ftFsril1JXdcBtu0NQ2jgVTnjgE1S8tnj7os-p3QRaGmwQSVmBR_wa5BMLCE9IsnqiYTmN_7KAx6EXnn4iVwvCEG4KbanSK-ZHsXkFIjBHNKJ1qKzktO6b1Crzkk6KtjCk3kbWZe1KAuNaG8mSPHfJQ/s3306/Bolacha%20de%20aveia,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3306" data-original-width="2807" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKQoufZPX1Lr-dh-lOBfePWdOWxeqFbuUWp2ftFsril1JXdcBtu0NQ2jgVTnjgE1S8tnj7os-p3QRaGmwQSVmBR_wa5BMLCE9IsnqiYTmN_7KAx6EXnn4iVwvCEG4KbanSK-ZHsXkFIjBHNKJ1qKzktO6b1Crzkk6KtjCk3kbWZe1KAuNaG8mSPHfJQ/w340-h400/Bolacha%20de%20aveia,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="340" /></a></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifHEbXHIwPf5YSs6F7CyQWp7K93R-0oB980s6ZG_ss5vGt8prb-WZdE_RSMIVnVisXKkZ-5h_gEP15xJeQ24QBZ6ZJK3A65iOqQj3bad88bHk4P6t9gJB04xjJu8IL57BKLvghAcSwfIYvJzMP5DPmms5aMFB1Y8iLVA3YGo9IIz7pfMXTufftuCM3A/w300-h400/Bolacha%20de%20aveia,%20n%C2%BA%203%20-%20C%C3%B3pia.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCm01PjTPGgqTiuDO92pk6cVeqGnHBlqgymTW_BkRRNLFsu_zp6CyXtFU0gfRd7GPa_g_-D8fN4Sh8x5uj-1WRX2lQA5Fp3YptcgCxiKiDBhUUYkmmiffM74dxOz-Ls6jSrXGN-eoC8oB0bcWIGfImAb_f-TEj84vlppJUPuQ_uwiDftWjVn0U-z1jQ/s3119/Bolacha%20de%20aveia,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3082" data-original-width="3119" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCm01PjTPGgqTiuDO92pk6cVeqGnHBlqgymTW_BkRRNLFsu_zp6CyXtFU0gfRd7GPa_g_-D8fN4Sh8x5uj-1WRX2lQA5Fp3YptcgCxiKiDBhUUYkmmiffM74dxOz-Ls6jSrXGN-eoC8oB0bcWIGfImAb_f-TEj84vlppJUPuQ_uwiDftWjVn0U-z1jQ/s320/Bolacha%20de%20aveia,%20n%C2%BA%206%20-%20C%C3%B3pia.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-87797390445797177942022-06-15T22:42:00.004+01:002022-06-15T22:44:26.516+01:00Frango estufado com dueto de batata<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxsoPNGA5xi6Yuq4hxCAEwCajqI2DC46sEBvXtTe91gSfbm5gP_4aAJL77Ht78t-TpBxoufP68CWMAWebn-Fh4Vl1MhwgwNaMrfpYP-_i398PSe4DBsCqzX3-2YhSPQcihF-er0qtuapT33GC0NJEJsue_ztijciHTXMXvYTXGW2votLjJA_-GKwH0Q/s3916/Frango%20estufado%20com%20dueto%20de%20batata,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2266" data-original-width="3916" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxsoPNGA5xi6Yuq4hxCAEwCajqI2DC46sEBvXtTe91gSfbm5gP_4aAJL77Ht78t-TpBxoufP68CWMAWebn-Fh4Vl1MhwgwNaMrfpYP-_i398PSe4DBsCqzX3-2YhSPQcihF-er0qtuapT33GC0NJEJsue_ztijciHTXMXvYTXGW2votLjJA_-GKwH0Q/w400-h231/Frango%20estufado%20com%20dueto%20de%20batata,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><u><br /></u></b><p></p><p><b><u>Receita;</u></b></p><p><b>Ingredientes para 4 pessoas</b></p><p></p><ul style="text-align: left;"><li>1,200 Kg Coxas de frango (4 unidades)</li><li>0,025 Kg Salpicão</li><li>0,020 Kg Chouriço de carne</li><li>0,120 Kg Cebola</li><li>0,015 Kg Alho</li><li>0,300 Kg Batata doce laranja</li><li>0,300 Kg Batata</li><li>0,080 Kg Cenoura</li><li>0,100 Kg Ervilhas</li><li>0,050 L Polpa de tomate</li><li>0,100 L Vinho branco</li><li>0,050 L Azeite</li><li>0,005 L Piripiri líquido</li><li>0,010 Kg Salsa</li><li>Q.b Caldo de galinha</li><li>Q.b Sal grosso</li><li>2 Unidades Folhas de louro</li><li>0,400 Kg Arroz de forno (<a href="http://chefecuco.blogspot.com/2022/06/arroz-de-forno.html">ver receita</a>)</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p>Refogar no azeite a cebola picada, a cenoura, o salpicão, o chouriço cortado em camponesa. Refogar alguns minutos e juntar o alho picado. Adicionar as coxas de frango (coxa e sobrecoxa) livres de pele. Temperar com sal, e cozinhar por alguns minutos, virando de vez em quando. Refrescar com o vinho branco e deixar reduzir. Adicionar a polpa de tomate, o piripiri, cozinhar alguns minutos. </p><p>Regar com o caldo de galinha (realizado com as aparas de frango), e cozinhar em lume brande durante aproximadamente 5 minutos. </p><p>De seguida adicionar os restantes legumes (ervilhas, batata e batata doce cortada em cubos regulares), os caules de salsa, e colocar mais um pouco de caldo de galinha até cobrir o conteúdo. Tapar, e cozinhar lentamente cerca de 20 a 25 minutos. </p><p>Retificar os temperos e empratar a gosto acompanhado com arroz de forno (<a href="http://chefecuco.blogspot.com/2022/06/arroz-de-forno.html">ver receita</a>).</p><p><u><b>Comentário;</b></u></p><p>Um prato de simples confeção e muito saboroso. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-81769422485713783592022-06-15T22:42:00.002+01:002022-06-15T22:42:16.534+01:00Arroz de forno<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wFSw9fQ_nL57V1OUJu6ymlcWTryAc7lBDQYphblxz2-o5LRof6Lib4NvbjErNNLqkA1gSSh6bJP16z7fe54E6f3DkGYePCeQVM8cJqznOudY3snHD_ncTuSxEaMPzI6ctsScdz12MnZupK3xejKqUzPgfM4SYIwdSjvwjeQKvakyl3p3r5m0pGoqlA/s3590/Arroz%20de%20forno,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2321" data-original-width="3590" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wFSw9fQ_nL57V1OUJu6ymlcWTryAc7lBDQYphblxz2-o5LRof6Lib4NvbjErNNLqkA1gSSh6bJP16z7fe54E6f3DkGYePCeQVM8cJqznOudY3snHD_ncTuSxEaMPzI6ctsScdz12MnZupK3xejKqUzPgfM4SYIwdSjvwjeQKvakyl3p3r5m0pGoqlA/w400-h259/Arroz%20de%20forno,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><u><br /></u></b><p></p><p><b><u>Receita</u></b></p><p><b>Ingredientes para 4 pessoas</b></p><p></p><ul style="text-align: left;"><li>0,200 Kg Arroz Agulha</li><li>0,100 Kg Cebola</li><li>0,010 Kg Alho</li><li>0,450 L Caldo de galinha </li><li>0,010 Kg Sal grosso</li><li>0,010 L Azeite</li><li>1 Unidade Folha de louro</li></ul><p></p><p><b><u>Desenvolvimento;</u></b></p><p>Descascar a cebola e o alho. Colocar no fundo de uma travessa de barro a cebola cortada em meia-lua, o alho esmagado, a folha de louro, o arroz, um fio de azeite, o sal grosso. Regar com o caldo de galinha previamente fervido, mexer ligeiramente e levar ao forno quente a 200ºC durante aproximadamente 40 a 45 minutos consoante o forno. </p><p>Retirar, e degustar...</p><p><b><u>Comentário;</u></b></p><p>Uma verdadeira delícia se for feito no forno a lenha... Eu tenho de me contentar de um forno convencional... </p><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-47719069454316369172022-06-08T13:45:00.001+01:002022-06-08T14:22:48.824+01:00Quindim de chocolate<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAglROpMZZuz50BSQQ9fWV0s3ZnchWya2FTLMc24bMjWKih7JoprQrUQVloOJK9cZC1rTVvjm_uOJfTwgxgIt_BRxvVxDMyp1_Ws4P3UoPYSMU3P08mw8imEEIL6LlhpCmxCF19dVAcx2Ee1Yv1N6qRSFTaCcRapMEPl4Mkx39gN9GT1XvAw0m8wrVw/s3022/Quindim%20de%20chocolate,%20n%C2%BA%2015%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2618" data-original-width="3022" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAglROpMZZuz50BSQQ9fWV0s3ZnchWya2FTLMc24bMjWKih7JoprQrUQVloOJK9cZC1rTVvjm_uOJfTwgxgIt_BRxvVxDMyp1_Ws4P3UoPYSMU3P08mw8imEEIL6LlhpCmxCF19dVAcx2Ee1Yv1N6qRSFTaCcRapMEPl4Mkx39gN9GT1XvAw0m8wrVw/w400-h346/Quindim%20de%20chocolate,%20n%C2%BA%2015%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqPPhJ91xpKHzfK9_pfiIE5UuZrcg4eXpnGfzLkSyw_SDW9GgFKr0kkRsPFYqEo0J7-P0CAuSq7YiRHqCl1QLEn8oDo8P7DAOjOR9lGIncEocO-u_CD6eiUnHxokvwWxAuF_41PLUrxXz0gBVUAb5DBWsx0Oji_NOLiqMnhPFvzn0lQ4d3KiMtZRXow/s2342/Quindim%20de%20chocolate,%20n%C2%BA%209%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1991" data-original-width="2342" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqPPhJ91xpKHzfK9_pfiIE5UuZrcg4eXpnGfzLkSyw_SDW9GgFKr0kkRsPFYqEo0J7-P0CAuSq7YiRHqCl1QLEn8oDo8P7DAOjOR9lGIncEocO-u_CD6eiUnHxokvwWxAuF_41PLUrxXz0gBVUAb5DBWsx0Oji_NOLiqMnhPFvzn0lQ4d3KiMtZRXow/w400-h340/Quindim%20de%20chocolate,%20n%C2%BA%209%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ0Adk4WvOazQXGXzqCY1_wTyJ8Hqsifssp-S6dypRUukHpiweP1izCZQYPwmNtWom8DzUUOX5SyWk36Dfy78fg0ZhD5sEAQNnWwRCaIHr94L_OMkVbS2Sno77uAaFXnzzpzwi71ARrR8I7Q-mZXkFW7MCKhtDGJuQWy_UDPxr66HEjZqoGYolndzcQ/s4055/Quindim%20de%20chocolate,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2205" data-original-width="4055" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQ0Adk4WvOazQXGXzqCY1_wTyJ8Hqsifssp-S6dypRUukHpiweP1izCZQYPwmNtWom8DzUUOX5SyWk36Dfy78fg0ZhD5sEAQNnWwRCaIHr94L_OMkVbS2Sno77uAaFXnzzpzwi71ARrR8I7Q-mZXkFW7MCKhtDGJuQWy_UDPxr66HEjZqoGYolndzcQ/w400-h217/Quindim%20de%20chocolate,%20n%C2%BA%2010%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><p></p><p><b><u>Receita;</u></b></p><p><b>Ingredientes para 30 unidades</b></p><p></p><ul style="text-align: left;"><li>0,175 L Água</li><li>0,075 Kg Manteiga de Bolo Rei</li><li>0,375 Kg Açúcar</li><li>0,100 kg Coco</li><li>0,250 L Gema de ovo (aproximadamente 15 gemas)</li><li>3 Unidades de Ovo</li><li>0,050 Kg Cacau</li><li>Q.b Manteiga sem sal (para untar as formas)</li><li>Q.b Açúcar (para untar as formas)</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Começar por preparar a mise-en-place. </p><p>Numa bacia colocar o coco ralado, o açúcar.</p><p>Numa outra bacia, meter as gemas de ovo, os ovos inteiros e misturar.</p><p>Juntar os dois aparelhos e adicionar o cacau em pó previamente peneirado. </p><p>Á parte num tacho colocar a água, a margarina e levantar fervura. Quando a margarina estiver derretida adicionar à mistura anterior. Colocar no frigorífico para arrefecer. </p><p>Untar as formas próprias para quindins com margarina e passar por açúcar.</p><p>Verter o aparelho nas formas, levar ao forno em banho-maria a 170ºC durante cerca de 40 minutos aproximadamente. </p><p>Verificar a cozedura, retirar e deixar esfriar um pouco. Desenformar e colocar em formas de papel plissado.</p><p><u><b>Comentário;</b></u> </p><p>Mais uma bela receita, e fica aqui o meu agradecimento ao Luís Costa pela partilha desta delícia...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmLGKM8ShPQ7kzQxMHzlg2yBiC9JzGXolkKwznEQZ2xcCDCyroe41U418Ou0_jHxa5kMTKZ89nXsBX3n4zzRaZNGXfa3CqrTxSrnAZIXt8ITBv0ojPLQQc0Dr7HD6cK0A4sUJLkxlskEozwMgWhpiAfZUgCgaHFmNGywW78kbibeV6BTO-lMVBozh4g/s4160/Quindim%20de%20chocolate,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmLGKM8ShPQ7kzQxMHzlg2yBiC9JzGXolkKwznEQZ2xcCDCyroe41U418Ou0_jHxa5kMTKZ89nXsBX3n4zzRaZNGXfa3CqrTxSrnAZIXt8ITBv0ojPLQQc0Dr7HD6cK0A4sUJLkxlskEozwMgWhpiAfZUgCgaHFmNGywW78kbibeV6BTO-lMVBozh4g/w400-h300/Quindim%20de%20chocolate,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJNYAoaxVFX0JCPJA_t_gKi73y55-mfI8ArMkCXPPzZTGYEzQWYXmmOHc0yVCpMGnySbVFyi5qXBPFZahLFfFhVgW4PLA6cZ92SD7TUEN57ECLHIgjc3fboXv9mfpKR32IZ48P-s9QuX6grCxdOmv3cWB3lLiks18gpjTjT2WWZSVhrcnJpySbtaH7Q/s3925/Quindim%20de%20chocolate,%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1659" data-original-width="3925" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJNYAoaxVFX0JCPJA_t_gKi73y55-mfI8ArMkCXPPzZTGYEzQWYXmmOHc0yVCpMGnySbVFyi5qXBPFZahLFfFhVgW4PLA6cZ92SD7TUEN57ECLHIgjc3fboXv9mfpKR32IZ48P-s9QuX6grCxdOmv3cWB3lLiks18gpjTjT2WWZSVhrcnJpySbtaH7Q/w400-h169/Quindim%20de%20chocolate,%20n%C2%BA%2014%20-%20C%C3%B3pia.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Admin Jorge Silvahttp://www.blogger.com/profile/00787143246818695402noreply@blogger.com0tag:blogger.com,1999:blog-5640343238652779495.post-6198200783576945892022-05-25T12:08:00.008+01:002022-05-25T12:08:54.109+01:00Bola de carne, uma versão mais simples<p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz9IeetphY3ydV2MhRiFH87YhowQMlvcTmkmzy4bat0fJMlFlIzJM_Ll6HPRxIP2dTGFBMIgpR-MJSEACciP8pMDhl-9YlOJND30d0jUbjKewdICvd2QD208zAdhxCFp7USrLJtvwmak84EU-D2Jg0XIQeLzTQF3z305MojSmIDbjYJUTMpT79yjekQ/s3682/Bola%20de%20carne,%20simples,%20n%C2%BA%209%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2426" data-original-width="3682" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEz9IeetphY3ydV2MhRiFH87YhowQMlvcTmkmzy4bat0fJMlFlIzJM_Ll6HPRxIP2dTGFBMIgpR-MJSEACciP8pMDhl-9YlOJND30d0jUbjKewdICvd2QD208zAdhxCFp7USrLJtvwmak84EU-D2Jg0XIQeLzTQF3z305MojSmIDbjYJUTMpT79yjekQ/w400-h264/Bola%20de%20carne,%20simples,%20n%C2%BA%209%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW878SluOTrZ8-t30OhddiDfSx_2hb9eKtRxtUn10PtFL7ax4Zq5N7SwP_9h710AMtnjXlc-K-F9dINkaMdr8UNaXUF6sFboUyi9rfROLj3yThSWhrkALmC_k4GjU07JiE0hwmgCRLztBB4vto5gz5Em7KXhX5-X3efC_fYCg3NEOEGv1yGbozmELolA/s4030/Bola%20de%20carne,%20simples,%20n%C2%BA%2012%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2380" data-original-width="4030" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW878SluOTrZ8-t30OhddiDfSx_2hb9eKtRxtUn10PtFL7ax4Zq5N7SwP_9h710AMtnjXlc-K-F9dINkaMdr8UNaXUF6sFboUyi9rfROLj3yThSWhrkALmC_k4GjU07JiE0hwmgCRLztBB4vto5gz5Em7KXhX5-X3efC_fYCg3NEOEGv1yGbozmELolA/w400-h236/Bola%20de%20carne,%20simples,%20n%C2%BA%2012%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-c2YA2Maek2ioiRS7g_IWfIZCW7E1Lk2spj_UyS3x0QNcAN83GjEVjQZHFNVi074KLRG8Tq0EJjscwgJ41SU5esbMHDhGZ2R7IyU-uJiZQUwvvd94tet68uwCey18Mbfeywf6n7tdCcGGWgijh7cqAZjuh2DMmjPhghlflqvwPsJquG0QlM2X1QoDJA/s4125/Bola%20de%20carne,%20simples,%20n%C2%BA%2015%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1698" data-original-width="4125" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-c2YA2Maek2ioiRS7g_IWfIZCW7E1Lk2spj_UyS3x0QNcAN83GjEVjQZHFNVi074KLRG8Tq0EJjscwgJ41SU5esbMHDhGZ2R7IyU-uJiZQUwvvd94tet68uwCey18Mbfeywf6n7tdCcGGWgijh7cqAZjuh2DMmjPhghlflqvwPsJquG0QlM2X1QoDJA/w400-h165/Bola%20de%20carne,%20simples,%20n%C2%BA%2015%20-%20C%C3%B3pia.jpg" width="400" /></a></b></div><b><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></b><b><u>Receita;</u></b><p></p><p><b>Ingredientes para 10 pessoas</b></p><p></p><ul style="text-align: left;"><li>0,500 Kg Farinha sem fermento</li><li>0,020 Kg Fermento em pó (tipo royal)</li><li>4 Unidades Ovo</li><li>0,300 L Leite meio gordo</li><li>0,200 L Óleo</li><li>0,220 Kg Fiambre cortado em cubos pequenos (0,5 cm por 0,5 cm)</li><li>0,125 Kg Bacon cortado em cubos pequenos (0,5 cm por 0,5 cm)</li><li>0,100 Kg Chouriço de colorau cortado em cubos pequenos (0,5cm por 0,5 cm)</li><li>0,060 Kg Salpicão cortado em cubos pequenos (0,5 cm por 0,5 cm)</li><li>0,008 Kg Sal fino</li></ul><p></p><p><u><b>Desenvolvimento;</b></u></p><p>Colocar na bacia da batedeira, o leite, os ovos, o óleo, sal fino e bater com ajuda das varas durante cerca de 3 a 4 minutos. Adicionar a farinha juntamente com o fermento em pó previamente peneirado e bater durante mais uns 2 a 3 minutos. </p><p>Retirar e adicionar as carnes cortadas em cubos pequenos e regulares e envolver. Verter o aparelho numa forma com papel vegetal e untada com desmoldante.</p><p>Levar ao forno previamente aquecido a 180ºC durante cerca de 30 a 40 minutos. Verificar a cozedura, retirar, cortar e servir ainda tépido...</p><p><u><b>Comentário;</b></u></p><p>Uma versão mais simples de bola de carne. Rápida, eficaz e deliciosa...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5GaT7mh3H27JYHvcJtlvASUBjJeP4ZmMB854m4PH6uksn3SYs8UibTF_rSiu0B7q0Bjl8T6AUWuORwB11EwbQL05wYw6DK13K_4emCX4dHk0qhcGAxXHLUcrEqNxYi7Ig4-JD6BuzXEMKf6FEjJWo6uI2k9m4NmbUnV0QGciF4dKvNraUSrw5dlN5g/s3959/Bola%20de%20carne,%20simples,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2356" data-original-width="3959" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs5GaT7mh3H27JYHvcJtlvASUBjJeP4ZmMB854m4PH6uksn3SYs8UibTF_rSiu0B7q0Bjl8T6AUWuORwB11EwbQL05wYw6DK13K_4emCX4dHk0qhcGAxXHLUcrEqNxYi7Ig4-JD6BuzXEMKf6FEjJWo6uI2k9m4NmbUnV0QGciF4dKvNraUSrw5dlN5g/w400-h238/Bola%20de%20carne,%20simples,%20n%C2%BA%201%20-%20C%C3%B3pia.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZfoeB45M9SFqmBMIFVL0Mepn-IRZba_Q4mM-IdIbAT_ydhmhjJTntD6WsIImaJ-n4OnBTeyFVu1rxeReIGfAeBIigYHC9vrR0k8aJRS211Ofbiz7uX8tkt59AsL4jW9UiCwyioyh4Ee7j2fA7SkSZbPcQLCnY8jTS2zFvFa9GuTuqRxrWQf0PrVQkg/s2933/Bola%20de%20carne,%20simples,%20n%C2%BA%202%20-%20C%C3%B3pia.jpg" imageanchor="1" style="margin-left: 1em; 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