tag:blogger.com,1999:blog-77663072024094980962024-03-26T16:19:20.790+00:00Cooking BooksA blog about cooking books, recipes and great food.
Um blogue sobre livros de cozinha, receitas e boa comida.Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.comBlogger327125tag:blogger.com,1999:blog-7766307202409498096.post-57526170532138596112022-11-26T18:55:00.006+00:002022-12-08T22:28:53.636+00:00Bolachas de avelã recheadas<div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYJqxkCb1980DL1e35LZcbaVwO02LPbtC6DOkxDEpXbWTb179WISHxrO6RK93rdGE28lLNb6_7BJ52a6GAHGUVB7_hzi0BxZNCtBzsi-Sp_8RAZS5clcm0UD0SgCpp2hYR-bqgIrTQw77IO5KKWcB5q50Nq3Ay6__CVQRCoKapqxeRhIu2nCFgfxw5w/s5365/1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3557" data-original-width="5365" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYJqxkCb1980DL1e35LZcbaVwO02LPbtC6DOkxDEpXbWTb179WISHxrO6RK93rdGE28lLNb6_7BJ52a6GAHGUVB7_hzi0BxZNCtBzsi-Sp_8RAZS5clcm0UD0SgCpp2hYR-bqgIrTQw77IO5KKWcB5q50Nq3Ay6__CVQRCoKapqxeRhIu2nCFgfxw5w/w640-h426/1.png" width="640"></a></div><br><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;">Estas bolachas sandwich de
avelã são delicadas, e quase se derretem na boca, mas ao mesmo tempo são ligeiramente
crocantes. A feliz combinação de avelãs e chocolate é aqui, mais uma vez, um
sucesso: as avelãs moídas na massa das bolachas, a contribuir para a consistência,
e o creme de chocolate e avelã no recheio, a dar um sabor único.<o:p></o:p></span></p><p><br></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><b><span face=""Trebuchet MS",sans-serif" style="background: white; color: #e36c0a; font-size: 12pt; mso-ansi-language: PT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Receita adaptada de:<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><span face=""Trebuchet MS",sans-serif" style="font-size: 12pt; mso-ansi-language: PT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><br></div><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9jzWCaaJf9RkyqvVdc9XerfzG2bPbSlIrLIb5QAuTNiVRz1_wmvqyu2f06BJsull1vIk52MDJkgZjukPPLXVSbQPC26f0cDBE3KHkyACIdmpi2aQ3rN3qMC_Pksgg3_684BggV5MHjergqjWmX7QE8I_sKSBMwBH8zG4IbpGh69ZyB8TBzETB7Z8mA/s1080/cookies.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="902" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9jzWCaaJf9RkyqvVdc9XerfzG2bPbSlIrLIb5QAuTNiVRz1_wmvqyu2f06BJsull1vIk52MDJkgZjukPPLXVSbQPC26f0cDBE3KHkyACIdmpi2aQ3rN3qMC_Pksgg3_684BggV5MHjergqjWmX7QE8I_sKSBMwBH8zG4IbpGh69ZyB8TBzETB7Z8mA/w167-h200/cookies.jpeg" width="167"></a></div><br><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><b><span face=""Trebuchet MS", sans-serif" lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #444444;"><span style="font-size: medium;">Holiday Cookies</span><o:p></o:p></span></b></p><p></p><div style="text-align: center;"><span face=""Trebuchet MS", sans-serif" style="background-color: white; color: #444444; font-size: 11pt;">Elisabet
der Nederlanden, Ten Speed Press, 2017</span></div>
<p></p><p><br></p><p><br></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyt1CL-rcQqPZ1iJ79FJU6BsJkann2zVhqm4bF3X0h6t_JYoi8sg2Cgs-ja7rCNV3hQvaQLZszZbjY6svzkhG9QDxOhKsSnEUGYHXpRhC1CRalb7kmOm46sJO-2bKdAEEyz3aQQZcnH0vD_V8fF-aJzarnP0S7oZbO0pxWN7xLill5TF4LqNqgb3UH5Q/s5365/2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3557" data-original-width="5365" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyt1CL-rcQqPZ1iJ79FJU6BsJkann2zVhqm4bF3X0h6t_JYoi8sg2Cgs-ja7rCNV3hQvaQLZszZbjY6svzkhG9QDxOhKsSnEUGYHXpRhC1CRalb7kmOm46sJO-2bKdAEEyz3aQQZcnH0vD_V8fF-aJzarnP0S7oZbO0pxWN7xLill5TF4LqNqgb3UH5Q/w640-h426/2.png" width="640"></a></div><br><table align="left" border="0" cellpadding="0" cellspacing="0" class="MsoTable15Plain3" style="border-collapse: collapse; margin-left: 6.75pt; margin-right: 6.75pt; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-table-anchor-horizontal: margin; mso-table-anchor-vertical: paragraph; mso-table-left: center; mso-table-lspace: 9.0pt; mso-table-rspace: 9.0pt; mso-table-top: 12.55pt; mso-yfti-tbllook: 1536; width: 642px;">
<tbody><tr style="height: 1cm; mso-yfti-firstrow: yes; mso-yfti-irow: 0;">
<td colspan="2" style="height: 1cm; padding: 0cm 5.4pt; width: 481.7pt;" valign="top" width="642">
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; margin-left: 15.8pt; margin-right: 0cm; margin-top: 0cm; margin: 0cm 0cm 0cm 15.8pt; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: justify;"><b><span></span></b></p></td></tr></tbody></table><a href="https://cookingbooksblog.blogspot.com/2022/11/bolachas-de-avela.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-38439871668991191372022-11-17T20:24:00.000+00:002022-11-17T20:24:08.163+00:00Livros de cozinha em destaque: Portugal, the cookbook<p> </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsL_ZkaxCTgktgvcOxa04d2MXLSJoDpak0kGeM_qgbwxiH1xMXjZxEsd_nWmNzL_2fP-2A73fyn7fnOk55QKI5qzHFD_8foCmOu2tLYAlUEeS-pelKzVAe2QVpgeH5FwpNymM7kcQrGGS3dvadxps43Z6oNbHB9vty_Y5V36sj90ue_yjO0D6KQDCKUA/s3000/portugal-the-cookbook-en-6473-3d-overview-3000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsL_ZkaxCTgktgvcOxa04d2MXLSJoDpak0kGeM_qgbwxiH1xMXjZxEsd_nWmNzL_2fP-2A73fyn7fnOk55QKI5qzHFD_8foCmOu2tLYAlUEeS-pelKzVAe2QVpgeH5FwpNymM7kcQrGGS3dvadxps43Z6oNbHB9vty_Y5V36sj90ue_yjO0D6KQDCKUA/s320/portugal-the-cookbook-en-6473-3d-overview-3000.jpg" width="320" /></a></div><p><br /></p><p><br /></p><h1 align="center" style="background: white; margin-top: 0cm; text-align: center;"><b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;">"Portugal, the cookbook</span></b><b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;">" </span></b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;"><br /><b>por Leandro Carreira</b></span></h1><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><br /><br /><br /></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><b><span face=""trebuchet ms" , sans-serif" style="color: black; font-size: large;">Sinopse </span></b><br /><b><span face=""trebuchet ms" , sans-serif" style="color: black; font-size: large;"><br /></span></b></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-family: trebuchet; font-size: 14pt;"><p class="MsoNormal" style="text-align: justify;">Leandro Carreira está radicado em Londres há 12 anos, e, tal como muitos
outros Chefs, contribui para a divulgação da nossa gastronomia fora de
Portugal. Este projecto, resultado de uma pesquisa exaustiva que durou cerca de
2 anos, pretende ter um impacto importante nessa divulgação. De acordo com o Chef,
“a grande energia do livro é desmistificar um pouco aquela ideia que as pessoas
têm, no geral, de que a cozinha portuguesa é só pastéis de nata, vinho do Porto
e bacalhau. E, de certa forma, um dos grandes desafios foi colocar isso em
pratos mais limpos, colocar tudo num contexto mais actual” <o:p></o:p></p><p class="MsoNormal" style="text-align: justify;">
</p><p class="MsoNormal" style="text-align: justify;">São cerca de 500 receitas, distribuídas por 13 capítulos, que vão desde as
sopas, ao peixe e marisco, carnes variadas, sobremesa, bolos, bolachas e
compotas. Muitas das receitas são acompanhadas de uma breve descrição, que
inclui o papel que desempenham na gastronomia da região do país onde têm origem, bem como
dicas sobre ingredientes e técnicas de confecção. Uma das mais completas
colectâneas de receitas tradicionais, com um contexto muito actual. <o:p></o:p></p></span></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><span style="font-family: trebuchet;"><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><p class="MsoNormal"><o:p></o:p></p></span><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><br /></span><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><br /></span></span></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;"><span style="font-family: trebuchet; font-size: large;"><b>Detalhes: </b></span><br /><span style="font-size: large;"><span face=""trebuchet ms" , sans-serif"><b><br /></b> Editora: </span><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="background: white; color: #2d2d2d; letter-spacing: 0.2pt;">Phaidon</span><span face=""trebuchet ms" , sans-serif"><o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: large;">Data de publicação: 2022<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: large;">Páginas: 447<br /> Língua: Inglês</span></span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: large;"><b>Compre aqui: </b></span></span><b><u><span face=""trebuchet ms" , sans-serif" style="color: blue;"><span style="font-size: large;"><a href="https://www.bookdepository.com/Portugal-The-Cookbook-Leandro-Carreira/9781838664732?redirected=true&utm_medium=Google&utm_campaign=Base1&utm_source=PT&utm_content=Portugal-The-Cookbook&selectCurrency=EUR&w=AF7DAU96371PD1A8VTX2&utm_source=Affiliate_EU&utm_medium=Affiliate_Marketing&utm_campaign=323889%20&utm_term=KiesproductGoogleShoppingtraffic&awc=16829_1668688883_a310eec30ab5f26598681d76903c9f62" target="_blank">Book Depository</a>, <a href="https://www.fnac.pt/Portugal-The-Cookbook-Leandro-Carreira/a9820114?&origin=google_pla_livro&gclid=Cj0KCQiA1NebBhDDARIsAANiDD1k685NNIqfMJQpdstezwOcFGyfrjZfyvEn7z3Ac1riNLVnMW_I74MaAkR2EALw_wcB&gclsrc=aw.ds" target="_blank">FNAC</a></span></span></u></b></div><br /><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><br /></div></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><br /></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><br /></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><br /></div>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-7780940115992606612022-05-17T11:57:00.003+01:002022-10-05T15:52:17.406+01:00Bolinhos de amêndoa<p></p><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><br></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_f1hdjuIObNGmN7R7Nc2NqIfGh1pSzM78Q9eAVm6buB2RLdKoW6DXbRGKw0U2nPqEsiVsk4vGkh7yLwtGhrX2xvOe41v8TjQkIE7hDjsAHDixLwBmLMcStERgT7RR9cqxWoasfTTBhUrXCA2JFv1eqmw2rHb9matwB3KgGYBpt38z9jtDbgCpE0BPA/s5365/bolinhos_de_am%C3%AAndoa_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Um doce especial, com crocante de amêndoa no fundo, a parte de cima bem macia, a fazer lembrar um cheesecake, e um sabor deliciosos a frutos secos." border="0" data-original-height="3557" data-original-width="5365" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_f1hdjuIObNGmN7R7Nc2NqIfGh1pSzM78Q9eAVm6buB2RLdKoW6DXbRGKw0U2nPqEsiVsk4vGkh7yLwtGhrX2xvOe41v8TjQkIE7hDjsAHDixLwBmLMcStERgT7RR9cqxWoasfTTBhUrXCA2JFv1eqmw2rHb9matwB3KgGYBpt38z9jtDbgCpE0BPA/w640-h424/bolinhos_de_am%C3%AAndoa_2.jpg" title="Bolinhos de amêndoa" width="640"></a></div><p><br></p><p><br></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;">Podem ser provados ainda
mornos, e são deliciosos, mas para mim são melhores no dia seguinte,
acompanhados de queijo mascarpone e amêndoas torradas. Aqui, as opções são várias,
e um pouco de pistachio e uns bagos de romã são excelentes alternativas.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;">O que torna este pequeno
doce especial é aquela camada crocante de amêndoa no fundo, em contraste com a
parte de cima extremamente macia, a fazer lembrar um cheesecake, e um sabor a
frutos secos para o qual contribui não só a amêndoa, mas também a farinha de
trigo sarraceno.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;">Podem ser guardados por 2
dois, em caixa fechada, e decorados apenas quando forem servidos, mas duvido que
durem tanto tempo!<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"> </span><b style="background-color: transparent; text-align: center;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #e36c0a; font-size: 12pt;">Receita adaptada de:</span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="background-color: transparent; text-align: center;"><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #e36c0a; font-size: 12pt;"><br></span></b></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;"><b style="background-color: transparent; text-align: center;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="background-color: transparent; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71j9UBdKNYGCALZ1p8fWfHy_zwZGpcoPoJhG-DFTGPMe3pwSvUfTdEat35zAnRQL5iEKS7TlvMjsRxPsUNZ0GUgxpl5GsTm5ONtNLqVMn9fs42DKDTRqLYTVQWOQ6jcEPdboUaJIlPzmDfcZOnTB4zg2ICVzRYnCqE7AdaLgR-oHaZn8DpUT8unD6XQ/s300/download.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="168" data-original-width="300" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg71j9UBdKNYGCALZ1p8fWfHy_zwZGpcoPoJhG-DFTGPMe3pwSvUfTdEat35zAnRQL5iEKS7TlvMjsRxPsUNZ0GUgxpl5GsTm5ONtNLqVMn9fs42DKDTRqLYTVQWOQ6jcEPdboUaJIlPzmDfcZOnTB4zg2ICVzRYnCqE7AdaLgR-oHaZn8DpUT8unD6XQ/s1600/download.jpg" width="300"></a></b></div><b style="background-color: transparent; text-align: center;"><br><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #e36c0a; font-size: 12pt;"><br></span></b><p></p><p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><b><span face=""Trebuchet MS", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #444444;">Sweet, </span></b><span face=""Trebuchet MS", sans-serif" style="color: #444444; font-size: 11pt; text-align: left;">Yotam
Ottolenghi e Helen Goh, Ebury Press,2017</span></p><p><br></p><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpjFPvUttnwr9v9Ghfjkj3wzvjEJVhJYKlgmxsML1jYV9ivRxunEp9_nYSclTmf9zC4fKRDfFTjLthVgo1Bta1SEzmD7CXDCAzCfYtXBufLyiRGv-kSXh9coJkA-Kl4lXcez8_Qat5Y-mdCEP0anIxMCLF9fqgoabjoe_0mb9yoIH4SImRQCJYC445w/s4877/bolinhos_de_am%C3%AAndoa_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Um doce especial, com crocante de amêndoa no fundo, a parte de cima bem macia, a fazer lembrar um cheesecake, e um sabor deliciosos a frutos secos." border="0" data-original-height="3247" data-original-width="4877" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpjFPvUttnwr9v9Ghfjkj3wzvjEJVhJYKlgmxsML1jYV9ivRxunEp9_nYSclTmf9zC4fKRDfFTjLthVgo1Bta1SEzmD7CXDCAzCfYtXBufLyiRGv-kSXh9coJkA-Kl4lXcez8_Qat5Y-mdCEP0anIxMCLF9fqgoabjoe_0mb9yoIH4SImRQCJYC445w/w640-h426/bolinhos_de_am%C3%AAndoa_3.jpg" title="Bolinhos de amêndoa" width="640"></a></div><br> <span></span><a href="https://cookingbooksblog.blogspot.com/2022/05/bolinhos-de-amendoa.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-77139927837746417472022-05-04T16:02:00.001+01:002022-05-04T19:04:01.693+01:00Livros de cozinha em destaque: Pasta - The Spirit and Craft of Italy's Greatest Food, with Recipes<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibPqLoG3jSnM9FiBuMF9Qj_Kg_dQPW2AUfJUvUR7ZjuZeI0wu9yHdfAnUzx-pHgiXFhJzeYhoBRiLhsBP6CRCq5feQmg1Aiox54T4GusuoSvDvKh80VslJT0RZEAOiun0ltSqy2qpusSZskoE4b2cJcoHcWTFelHBm3-IWI9TQf3RjJ1A-V5xIAJIbQ/s340/Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="340" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibPqLoG3jSnM9FiBuMF9Qj_Kg_dQPW2AUfJUvUR7ZjuZeI0wu9yHdfAnUzx-pHgiXFhJzeYhoBRiLhsBP6CRCq5feQmg1Aiox54T4GusuoSvDvKh80VslJT0RZEAOiun0ltSqy2qpusSZskoE4b2cJcoHcWTFelHBm3-IWI9TQf3RjJ1A-V5xIAJIbQ/s320/Pasta.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><h1 align="center" style="background: white; margin-top: 0cm; text-align: center;"><b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;">"Pasta</span></b><b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;">: </span><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: #111111; font-size: 18pt; line-height: 25.68px;">The Spirit and Craft of Italy's Greatest Food, with Recipes</span></b><b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;">" </span></b><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="color: black; font-size: 18pt; line-height: 25.68px;"><br /><b>por Missy Robbins e Talia Baiocchi</b></span></h1><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><br /><br /><br /></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><b><span face=""trebuchet ms" , sans-serif" style="color: black; font-size: large;">Sinopse </span></b><br /><b><span face=""trebuchet ms" , sans-serif" style="color: black; font-size: large;"><br /></span></b></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><p class="MsoNormal" style="text-align: justify;">Não há palavras mais adequadas para descrever este livro do que estas, do Chef Massimo Bottura (Chef e Proprietário da <i>Osteria</i> <i>Francescana</i>, em Modena, Itália):</p><p class="MsoNormal" style="text-align: justify;">"Em Itália, a massa é mais
do que comida. É uma religião. Fui criado com uma mãe e uma avó na cozinha a
enrolar massa de ovo todos os dias. Ao folhear este livro, lembrei-me dos
seus gestos e das suas bonitas mãos enquanto trabalhavam a massa em múltiplas formas. Missy e Talia exploraram os cantos mais remotos dos rituais da
massa italiana através de histórias, receitas, e imagens delicadas para
ilustrar como pode ser alegre e gratificante fazer massa. Capturaram a essência
do ofício e acrescentaram detalhes finos para fomentar o desejo de qualquer
pessoa de dominar esta técnica. Bravissime!"</p></span></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><p class="MsoNormal"><o:p></o:p></p></span><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><br /></span><span face=""trebuchet ms" , sans-serif" style="background: white; color: #333333; font-size: 14pt;"><br /></span></div><div align="center" class="productsummary-description" style="line-height: 15pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;"><div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;"><span style="font-size: large;"><b>Detalhes: </b></span><br /><span style="font-size: large;"><span face=""trebuchet ms" , sans-serif"><b><br /></b> Editora: </span><span face=""trebuchet ms" , sans-serif" lang="EN-US" style="background: white; color: #2d2d2d; letter-spacing: 0.2pt;">Ten Speed Press</span><span face=""trebuchet ms" , sans-serif"><o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: large;">Data de publicação: 2021<o:p></o:p></span></span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: large;">Páginas: 401<br /> Língua: Inglês</span></span></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span face=""trebuchet ms" , sans-serif"><span style="font-size: large;"><b>Compre aqui: </b></span></span><b><u><span face=""trebuchet ms" , sans-serif" style="color: blue;"><span style="font-size: large;"><a href="https://www.bookdepository.com/Pasta-A-Cookbook-Missy-Robbins/9781984857002?redirected=true&utm_medium=Google&utm_campaign=Base1&utm_source=PT&utm_content=Pasta-A-Cookbook&selectCurrency=EUR&w=AF7DAU96YMHKUNA8VTC1&gclid=Cj0KCQjwyMiTBhDKARIsAAJ-9Vtc16L_6gVrcjBElrPTQUeIuXB-h-7wEQ6cvlvF1ifaRFLC-ZOUDzIaAi9XEALw_wcB" target="_blank">Book Depository</a></span><span style="font-size: 12pt;"><o:p></o:p></span></span></u></b></div><br /><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><br /></div></div><div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: center;"><br /></div><div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;"><br /></div>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-84714921239842999512021-12-18T18:54:00.003+00:002021-12-18T19:31:33.998+00:00Bilharacos, o nosso doce preferido de Natal<br>
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<a href="https://3.bp.blogspot.com/--6rQ-I-6b78/XCeLATbVVyI/AAAAAAAAKzs/LKYNjakpsLU0_R9RtYRCGlV7ftN4TwNuwCLcBGAs/s1600/bilharacos1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/--6rQ-I-6b78/XCeLATbVVyI/AAAAAAAAKzs/LKYNjakpsLU0_R9RtYRCGlV7ftN4TwNuwCLcBGAs/s640/bilharacos1.jpg" width="640"></a></div>
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<br><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="font-size: 12pt;">Esta é a receita dos Bilharacos da Avó Miquina.
Apurada ao longo dos anos, e em cada preparação comparada com a de anos
anteriores, pois nestas coisas não é possível fazer tudo sempre exactamente
igual. É muito importante, disse-me quando me ensinou a receita, que a abóbora
tenha a menor quantidade de água possível, e por isso temos logo aqui um factor que pode
fazer com que os bilharacos fiquem diferentes. A consistência é ajustada com a
farinha, e aqui a experiência e a “mão” são fundamentais: amassando com a mão, conseguimos
perceber melhor quando a massa está no ponto para começar a ser frita. Mas este
ponto só se reconhece com a experiência, não é possível definir por palavras.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="font-size: 12pt;">São macios e ao mesmo tempo consistentes, e diferentes
de outros fritos de abóbora tradicionais nesta época. E são aqueles de que mais
gostamos. Aqui fica a receita, com o detalhe possível, e a ser preparada as
vezes necessárias até ficar a nosso gosto. Afinal, é esse o encanto de
cozinhar!<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; text-align: justify;">
</p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0cm; mso-margin-top-alt: auto; text-align: justify;"><span face=""Trebuchet MS", sans-serif" style="font-size: 12pt;">Votos de Boas Festas!!<o:p></o:p></span></p>
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<a href="https://3.bp.blogspot.com/-Pta15U4fPiM/XCeLAW1yvyI/AAAAAAAAKzw/1pI4M3VCGvUcctPvh8sOr2mENDqbD_k2gCLcBGAs/s1600/bilharacos2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://3.bp.blogspot.com/-Pta15U4fPiM/XCeLAW1yvyI/AAAAAAAAKzw/1pI4M3VCGvUcctPvh8sOr2mENDqbD_k2gCLcBGAs/s640/bilharacos2.jpg" width="640"></a></div>
<br><div><br></div><span></span><a href="https://cookingbooksblog.blogspot.com/2019/04/bilharacos.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-9274957964457987912020-04-02T11:56:00.003+01:002021-05-05T14:00:47.840+01:00Rugelach, "o" doce judaico<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-p8Q9vsgYFCU/XIk0vgCqItI/AAAAAAAAK5E/3aphn9NR7dok9NHIDvLeNr1TUJZFmiNjACLcBGAs/s1600/rugelach3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rugelach é um doce de origem judaica, ao mesmo tempo macio e crocante, e um formato semelhante a um pequeno croissant, que pode ser preparado com uma grande diversidade de recheios." border="0" data-original-height="1008" data-original-width="1600" height="402" src="https://1.bp.blogspot.com/-p8Q9vsgYFCU/XIk0vgCqItI/AAAAAAAAK5E/3aphn9NR7dok9NHIDvLeNr1TUJZFmiNjACLcBGAs/s640/rugelach3.jpg" title="Rugelach, o doce judaico." width="640"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Um doce irresistível, com um formato idêntico a um pequeno croissant, que teve
origem nas comunidades judaicas da Polónia, tendo-se tornado muito popular em
cafés e pastelarias espalhados por todo o mundo, especialmente onde existem
comunidades judaicas.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Estes pequenos doces têm uma textura muito macia mas simultâneamente crocante,
que resulta de uma massa preparada com queijo creme, por um lado, e um recheio feito
com açúcar e nozes, por outro, e que ao cozer acaba por sair um pouco pelos bordos da massa
e carameliza, resultando assim numa combinação deliciosa de texturas.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">É também um doce muito versátil, pois permite usar uma enorme variedade de
recheios ao gosto de cada um: chocolate e framboesa, compotas de diversos
sabores, amêndoas, passas, nozes pecan. Experimente e delicie-se!<o:p></o:p></span></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br></span></b></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:<o:p></o:p></span></b></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br></span></b></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-qgMAFKxdFuU/XoWzIJXE7UI/AAAAAAAAUt8/dmTAdVrI8NoiiNKDeRDNfRDifsy7ICKEwCLcBGAsYHQ/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rugelach é um doce de origem judaica, ao mesmo tempo macio e crocante, e um formato semelhante a um pequeno croissant, que pode ser preparado com uma grande diversidade de recheios." border="0" data-original-height="168" data-original-width="300" src="https://1.bp.blogspot.com/-qgMAFKxdFuU/XoWzIJXE7UI/AAAAAAAAUt8/dmTAdVrI8NoiiNKDeRDNfRDifsy7ICKEwCLcBGAsYHQ/s1600/download.jpg" title="Rugelach, o doce judaico."></a></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br></span></b></div>
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<br></div>
<div align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;">
<b><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #444444; font-family: "trebuchet ms" , sans-serif;">Sweet, </span></b><span style="color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: 11pt;">Yotam
Ottolenghi e Helen Goh,Ebury Press,2017</span></div>
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<a href="https://cookingbooksblog.blogspot.com/2020/04/rugelach-o-doce-judaico.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com2tag:blogger.com,1999:blog-7766307202409498096.post-89337877513953753192019-04-16T16:15:00.003+01:002021-05-05T14:10:41.708+01:00Bolo de folha ou do tacho, o folar da Páscoa de Olhão e Estói<br>
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<a href="https://3.bp.blogspot.com/-vQKSMh9VzCY/XLWZb46ALVI/AAAAAAAAK90/Kf5vlnn3Dco3at_LbOzOI0MwwlQ_1i97ACLcBGAs/s1600/bolo%2Bde%2Bfolha3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="O bolo de folha ou bolo do tacho é um folar de Páscoa, típico de Olhão e Estói, feito com várias camadas de massa intercaladas com açúcar, mel e canela." border="0" data-original-height="600" data-original-width="800" height="480" src="https://3.bp.blogspot.com/-vQKSMh9VzCY/XLWZb46ALVI/AAAAAAAAK90/Kf5vlnn3Dco3at_LbOzOI0MwwlQ_1i97ACLcBGAs/s640/bolo%2Bde%2Bfolha3.jpg" title="Bolo de folha ou do tacho, folar de Olhão" width="640"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">“Folhas” de massa levedada, ligeiramente doce, intercaladas com uma mistura
de manteiga, açúcar e canela. Este é um folar típico da zona de Olhão, no
Algarve, que se prepara durante todo o ano, e também na zona de Estói, onde lhe
adicionam o mel. Pela Páscoa, deve levar ovos crús, com casca, entre a 3ª e 4ª
camadas. Diferente na preparação relativamente a todos os outros folares que se
preparam nesta época, fica com este aspecto de um bolo de folhas, onde a
textura mais seca da massa é contrabalançada com o caramelizado do recheio. E é
também chamado bolo de tacho pois tradicionalmente é preparado num vulgar tacho
de alumínio. De resto, o simbolismo e significado nestas celebrações é o mesmo:
uma oferta de padrinhos e madrinhas aos seus afilhados, assente numa ritual de
dádiva, solidariedade e convívio.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Não são poucas as variedades de folares que encontramos por todo o país,
entre doces e salgados, e com formatos diversos. E é nesse aspecto de diversidade
de receitas que se assemelha a um outro bolo que não dispensamos, não só na
Páscoa mas durante todo o ano: o pão-de-ló (ver mais sobre o pão-de-ló <a href="https://cookingbooksblog.blogspot.com/2013/03/sobre-o-pao-de-lo.html" target="_blank">aqui no blogue</a>).<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">Feliz Páscoa!</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:<o:p></o:p></span></b></div>
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<a href="https://2.bp.blogspot.com/-DiU43KrDnxc/XLWk8ENiNcI/AAAAAAAAK-Q/2rxu1X1N6Rw1tbaJSVRezm0zrf20JxggACLcBGAs/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="200" src="https://2.bp.blogspot.com/-DiU43KrDnxc/XLWk8ENiNcI/AAAAAAAAK-Q/2rxu1X1N6Rw1tbaJSVRezm0zrf20JxggACLcBGAs/s200/download.jpg" width="200"></a></div>
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<b><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #444444; font-family: "trebuchet ms" , sans-serif;">Festas e comeres do Povo Português (II)<o:p></o:p></span></b></div>
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<span style="background: white; color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt; line-height: 107%;">Mª de
Lurdes Modesto, Afonso Praça e Nuno Calvet</span></div>
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<span style="background: white; color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: 11.0pt; line-height: 107%;">Verbo,1999</span></div>
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<a href="https://cookingbooksblog.blogspot.com/2019/04/bolo-de-folha-folar-pascoa.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-23666166755983416912019-04-12T11:36:00.001+01:002021-05-05T14:11:30.375+01:00Livros de cozinha em destaque: Pleesecakes, 60 Awesome No-Bake Cheesecake Recipes<br />
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<a href="https://2.bp.blogspot.com/-wKz3Y-ozAzU/XLBl3F0B2sI/AAAAAAAAK80/arByMiq1BkE2923N8bsThgULBgOdJhv2ACLcBGAs/s1600/download.jpg" imageanchor="1"><img alt="Um livro de receitas de cheesecake irreverente, divertido, incrivelmente apelativo, pelo aspecto e pelos sabores." border="0" data-original-height="257" data-original-width="196" height="320" src="https://2.bp.blogspot.com/-wKz3Y-ozAzU/XLBl3F0B2sI/AAAAAAAAK80/arByMiq1BkE2923N8bsThgULBgOdJhv2ACLcBGAs/s1600/download.jpg" title="Livro de receitas de cheesecakes" width="244" /></a></div>
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<b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18pt; line-height: 25.68px;">"Pleesecakes - 60 Awesome No-Bake Cheesecake Recipes</span></b><b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18pt; line-height: 25.68px;">" </span></b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18pt; line-height: 25.68px;"><br /><b>por Joe Moruzzi e Brendon Parry</b></span></h1>
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<b><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: large;">Sinopse </span></b><br />
<b><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span></b><br />
<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 14pt;"><span style="background-color: white; color: #333333; font-size: 14pt;">Irreverente, divertido, incrivelmente apelativo, pelo aspecto e pelos sabores.</span></span><br />
<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 14pt;"><span style="background-color: white; color: #333333; font-size: 14pt;">Neste livro dedicado a cheesecakes "no-bake", os autores, ambos ex-pintores-decoradores reinventaram os cheesecakes. Partindo da traditional estrutura - base, recheio e topping - surgem novas combinações de sabores, toppings bem altos, e cheesecakes para todas as ocasiões: salgados, de festa, saudáveis, para cocktails, sem esquecer os sabores clássicos.</span></span><br />
<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 14pt;"><span style="background-color: white; color: #333333; font-size: 14pt;">Um livro de sobremesas como nenhum outro! </span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Detalhes:</span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b><span style="font-family: "trebuchet ms" , sans-serif;"><br /> Editora: <span style="color: #2d2d2d;"><span style="background-color: white; letter-spacing: 0.266667px;">Quadrille</span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">Data de publicação: 2018<o:p></o:p></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">Páginas: 159<br /> Língua: Inglês</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><b>Compre aqui: <span style="color: blue;"><u><a href="https://www.amazon.co.uk/Pleesecakes-AWESOME-no-bake-cheesecake-recipes/dp/1787132498" target="_blank">Amazon UK</a></u></span></b></span></span></div>
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Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-20948733783622324402019-04-10T12:02:00.002+01:002021-05-05T14:12:55.823+01:00Sopa de grão com arroz de origem Italiana<br>
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<a href="https://3.bp.blogspot.com/-WRvLg1irxAo/XLHSnBbj_ZI/AAAAAAAAK9M/Ijh0E_tE9-oWLLs0LCMO0qD54ODSiPi4gCLcBGAs/s1600/sopadegrao1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Uma sopa de grão com o sabor adocicado e característico do grão, em que o arroz a transforma numa sopa mais substancial." border="0" data-original-height="600" data-original-width="887" height="432" src="https://3.bp.blogspot.com/-WRvLg1irxAo/XLHSnBbj_ZI/AAAAAAAAK9M/Ijh0E_tE9-oWLLs0LCMO0qD54ODSiPi4gCLcBGAs/s640/sopadegrao1.jpg" title="Sopa de grão com arroz" width="640"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">O grão de bico é uma leguminosa de sabor único, forte e ligeiramente
adocicado, utilizado na alimentação humana há mais de 5000 anos. Recentemente
tem sido mais valorizado nas dietas pelo seu </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><a href="http://visao.sapo.pt/opiniao/bolsa-de-especialistas/2016-06-03-Grao-de-bico-a-historia-de-um-superalimento-desprezado" target="_blank">elevado valor nutricional</a></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">, sendo
uma boa fonte de proteínas, entre outros nutrientes. Não menos importantes, são
as vantagens ambientais da sua produção face a outras, nomeadamente a produção
de carne, uma preocupação crescente nos dias de hoje e para a qual podemos
contribuir positivamente através da mudança dos nossos hábitos alimentares. <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">O grão é muito utilizado nas cozinhas do Médio Oriente (quem não gosta de
um bom Hummus!) e do Mediterrâneo, resultando em pratos substanciais e cheios
de sabor. Sopas, estufados, saladas, cremes ou simplesmente como acompanhamento
(aqui em Portugal, não o dispensamos com uma boa posta de bacalhau!).<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Para </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><a href="https://cookingbooksblog.blogspot.com/2012/11/novo-livro.html" target="_blank">Marcella Hazan</a></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">, no entanto, não existe forma mais
saborosa de preparar o grão do que numa sopa. E as </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><span style="color: black;"><a href="https://cookingbooksblog.blogspot.com/2016/02/minestrone-alla-romagnola-vegetable.html" target="_blank">sopas italianas</a></span> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">são substanciais, cozinhadas com os ingredientes inteiros, respeitando a
sua sazonalidade.</span></h2>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Esta sopa é um bom exemplo disso. Com poucos ingredientes - grão de bico, tomate,
alho, azeite, tomilho para aromatizar (a receita original utiliza alecrim mas
preferi o sabor do tomilho) – obtém-se um prato delicioso, que é transformado
num prato mais rico pela adição de arroz. Arroz italiano, claro, neste caso o
Arborio, utilizado nos risottos, cuja cremosidade dá à sopa uma boa consistência.
Mais um bom exemplo da riqueza da Cozinha Italiana!<o:p></o:p></span></div>
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<b><span style="background: white; color: #e36c0a; font-size: 12pt;"><span style="font-family: "trebuchet ms" , sans-serif;">Receita adaptada de:<o:p></o:p></span></span></b></div>
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<a href="https://2.bp.blogspot.com/-7vtcZfEUC2s/XIp2r-1bWsI/AAAAAAAAK6A/Bo_nbbr4P6A40mh_ftzsRzaZQ224G1F5QCLcBGAs/s1600/marcella%2Bhazan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="272" data-original-width="185" height="200" src="https://2.bp.blogspot.com/-7vtcZfEUC2s/XIp2r-1bWsI/AAAAAAAAK6A/Bo_nbbr4P6A40mh_ftzsRzaZQ224G1F5QCLcBGAs/s200/marcella%2Bhazan.jpg" width="136"></a></div>
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<span lang="EN-US"><span style="font-family: "trebuchet ms" , sans-serif;">The Essentials of Classic Italian Cooking</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-US">Marcella Hazan, Boxtree, 2011</span><span lang="EN-US" style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<a href="https://cookingbooksblog.blogspot.com/2019/04/sopa-grao-arroz.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-7604099953192471272019-02-18T15:09:00.001+00:002021-06-22T09:33:49.637+01:00Livros de cozinha em destaque: Tartine - Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections<br />
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<b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18.0pt; line-height: 107%;">"</span></b><b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18.0pt; line-height: 107%;">Tartine: </span></b><span lang="EN-US" style="color: #111111; font-family: "arial" , sans-serif; font-size: 18.0pt; line-height: 107%;">Sweet and Savory Pastries, Tarts, Pies, Cakes,
Croissants, Cookies and Confections</span><b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18.0pt; line-height: 107%;">" </span></b><span lang="EN-US" style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 18.0pt; line-height: 107%;"><br />
<b>por Elisabeth M. Prueitt e Chad Robertson</b></span><span lang="EN-US" style="color: #111111; font-family: "arial" , sans-serif; font-size: 18.0pt; line-height: 107%;"><o:p></o:p></span></h1>
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<b><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: large;">Sinopse </span></b><br />
<b><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span></b>
<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 14.0pt;"><span style="background-color: white; color: #333333; font-size: 14pt;">Com formação no Culinary Institute of America em Nova
Iorque, e depois de terem passado por França e pela Califórnia, os Chefes Pasteleiros Elisabeth Prueitt e Chad Robertson abriram, em 2002, a Tartine Bakery.
O pão artesanal de Chad e as deliciosas sobremesas de Elisabeth, sempre frescas
e muitas vezes preparadas com ingredientes orgânicos tornaram-se um enorme
sucesso.</span></span></div>
<div align="center" class="productsummary-description" style="line-height: 15.0pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="background: white; color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: 14.0pt;">Neste livro, transformam a sua arte em receitas simples e
fáceis de preparar em casa. Contém receitas de croissants, brioches e scones
para o pequeno-almoço, tartes, bolos, bolachas, sobremesas com fruta, tartes
salgadas, e ainda preparações diversas como caramelo e fruta cristalizada.<o:p></o:p></span></div>
<div align="center" class="productsummary-description" style="line-height: 15.0pt; margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="background: white; color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: 14.0pt;">O difícil mesmo é seleccionar as receitas a preparar!</span><br />
<span style="background: white; color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: 14.0pt;"><br /></span>
<span style="background: white; color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: 14.0pt;"><br /></span>
<span style="background: white; color: #333333; font-family: "trebuchet ms" , sans-serif; font-size: 14.0pt;"><br /></span></div>
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<span style="font-size: large;"><b><span style="font-family: "trebuchet ms" , sans-serif;">Detalhes: </span></b></span><br />
<span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b>
Editora: </span><span lang="EN-US" style="background: white; color: #2d2d2d; font-family: "trebuchet ms" , sans-serif; letter-spacing: 0.2pt;">Chronicle Books</span><span style="font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">Data
de publicação: Outubro de 2006 <o:p></o:p></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">Páginas:
224<br />
Língua: Inglês</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">
<b>Compre aqui: </b></span></span><b><u><span style="color: blue; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">A Great Read</span><span style="font-size: 12pt;"><o:p></o:p></span></span></u></b></div>
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Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-43286571848691337732019-02-15T16:13:00.002+00:002021-06-22T09:34:41.662+01:00Kaiserschmarrn, as panquecas do Imperador da Áustria<br>
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<a href="https://2.bp.blogspot.com/-PsiaMiLMpNg/XGWGtohLwmI/AAAAAAAAK3Y/-ef0wPl0awY9e6JTjtYGZITM5y3jxFAjACLcBGAs/s1600/kaiser1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Panquecas," escangalhadas", muito macias e fofas." border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://2.bp.blogspot.com/-PsiaMiLMpNg/XGWGtohLwmI/AAAAAAAAK3Y/-ef0wPl0awY9e6JTjtYGZITM5y3jxFAjACLcBGAs/s640/kaiser1.jpg" title="Panquecas do Imperador (Kaiserchmarrn)" width="640"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Leves e macios, estes pequenos pedaços de panqueca são preparados com uma
massa comum para panquecas, com a diferença de que as claras são adicionadas
batidas em castelo. Sobre a origem da receita existem diversas histórias, sendo
certo que se tornou uma das favoritas do Imperador austríaco Franz Joseph I, que
apreciava uma cozinha simples, e se mantém até hoje como uma especialidade da
cozinha daquele país. É comum ser servido em restaurantes e cafés, e a receita
aqui apresentada é a que podemos provar num dos cafés mais emblemáticos da
cidade de Vienna, no Hotel Sacher.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">O acompanhamento clássico é a compota de ameixa, mas é excelente servida
com um gelado, como sobremesa após a refeição, para um lanche ou mesmo num
brunch.<o:p></o:p></span></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:<o:p></o:p></span></b></div>
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<a href="https://2.bp.blogspot.com/-WeTNPYpAcxY/XGbUTMSkUBI/AAAAAAAAK30/6JeflDpw1t4vqch54Q_DaF8kTkwp9xZyQCLcBGAs/s1600/0000297-buch-the-original-pocket-book-of-baking-english-500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="469" data-original-width="358" height="200" src="https://2.bp.blogspot.com/-WeTNPYpAcxY/XGbUTMSkUBI/AAAAAAAAK30/6JeflDpw1t4vqch54Q_DaF8kTkwp9xZyQCLcBGAs/s200/0000297-buch-the-original-pocket-book-of-baking-english-500.jpg" width="152"></a></div>
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<span lang="EN-US" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">The Original Sacher Pocketbook of Baking</span></div>
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<span lang="EN-US" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Graefe und Unzer, 2016</span></div>
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<span lang="EN-US" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"></span><br>
</div><a href="https://cookingbooksblog.blogspot.com/2019/02/kaiserschmarrn-as-panquecas-do.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-61237251943434424812019-02-11T17:44:00.002+00:002021-06-22T09:35:03.657+01:00Livros de cozinha em destaque: Princípios Básicos de Tempura, por Fumio Kondo <br />
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<a href="https://3.bp.blogspot.com/-eyj6L8NkHDA/XGGBw9Pt3_I/AAAAAAAAK2M/hHwKD0HWmF8wWhOisNB83oALJdYKXcBuACLcBGAs/s1600/250x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Livro de Cozinha com Receitas de Tempura e técnicas de preparação passo-a-passo" border="0" data-original-height="325" data-original-width="250" height="320" src="https://3.bp.blogspot.com/-eyj6L8NkHDA/XGGBw9Pt3_I/AAAAAAAAK2M/hHwKD0HWmF8wWhOisNB83oALJdYKXcBuACLcBGAs/s320/250x.jpg" title="Livro de cozinha " width="246" /></a></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 18pt;">"</span></b><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 18pt;">Princípios Básicos de Tempura</span></b><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 18pt;">" </span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 18pt;"><br />
<b>por Fumio Kondo</b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: "Trebuchet MS", sans-serif; font-size: 14pt;">Sinopse
</span></b><span lang="EN-US" style="font-family: "Trebuchet MS", sans-serif; font-size: 14pt;"><br /><br />
<!--[endif]--></span><span lang="EN-US" style="font-family: "Trebuchet MS", sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
<div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "Trebuchet MS", sans-serif; font-size: 14pt;">Reza a lenda que certa vez, ao passar pela casa de um
jesuíta português, um japonês observou que aquele estava a preparar uma fritura
de legumes (os peixinhos da horta). Ficou curioso, já que os portugueses comiam
mais carnes que legumes e perguntou-lhe a razão de ser daquela comida, ao que o
português terá respondido “porque estamos em têmporas“ (têmporas são períodos
penitenciais de 3 dias no início de cada uma das 4 estações do ano).<o:p></o:p></span></div>
<div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "Trebuchet MS", sans-serif; font-size: 14pt;">Se esta é uma das possíveis origens da palavra tempura, já
o facto desta arte culinária ter sido levada para o Japão pelos Portugueses não
pode ser questionada.<o:p></o:p></span></div>
<div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "Trebuchet MS", sans-serif; font-size: 14pt;">Neste livro, o Chefe Fumio Kondo, do restaurante Tempura
Kondo, em Tóquio (2 estrelas Michelin) ensina-nos a fazer tempura de uma forma
simples mas muito detalhada, acompanhada de fotos passo-a-passo, para obter um
tempura saboroso, e preparado como só um profissional o faz.<o:p></o:p></span></div>
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<br /></div>
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<div align="center" class="productsummary-description" style="line-height: 15pt; margin: 0cm 0cm 0.0001pt;">
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "Trebuchet MS", sans-serif; font-size: 14pt;">Este é também o primeiro livro de uma colecção lançada
pelo Clube Go Juu, um dos locais de referência de comida Japonesa em Lisboa, herança
do famoso Aya e do Chefe Takashi Yoshitake, e que pretende transmitir ao público
ensinamentos valiosos na arte da cozinha Japonesa.<o:p></o:p></span></div>
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<b><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Detalhes: </span></b><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br />
<b> </b><br />
Editora: Go Juu / </span><span style="color: #0d0d0d; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Grádiva</span><span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Data
de publicação: Dezembro 2018 <o:p></o:p></span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Páginas:
127<br />
Língua: Português</span><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br />
<b>Compre aqui: </b></span><span lang="EN-US" style="font-family: "trebuchet ms" , sans-serif;"><b><span lang="PT" style="color: blue; font-size: 12.0pt;"><a href="https://www.fnac.pt/Principios-Basicos-de-Tempura-Fumio-Kondo/a6518903" target="_blank">FNAC</a></span></b></span><b><u><span style="color: blue; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></u></b></div>
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Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-48847021477635698402018-12-16T18:58:00.001+00:002021-06-22T09:35:59.140+01:00Paella de Marisco<br>
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<a href="https://2.bp.blogspot.com/-toZ1wU-LgQI/XBZJpvHKvpI/AAAAAAAAKyw/g-f8plfMGHsbRKfl9jxqQ9X1Px-kgD3lgCLcBGAs/s1600/paella2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Uma deliciosa paella, preparada com camarões, lulas e mexilhões." border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://2.bp.blogspot.com/-toZ1wU-LgQI/XBZJpvHKvpI/AAAAAAAAKyw/g-f8plfMGHsbRKfl9jxqQ9X1Px-kgD3lgCLcBGAs/s640/paella2.jpg" title="Paella de marisco" width="480"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">A paella é um prato excelente para receber amigos. Todos sabemos como inevitavelmente
acabamos a beber e a comer na cozinha quando recebemos alguém em nossa casa. Por
isso esta receita é uma óptima opção: com todos os componentes da paella previamente
preparados, todos se juntam à volta do lume a tomar um aperitivo, ao mesmo
tempo que vamos cozinhando a paella.<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">O segredo do sucesso deste prato está em escolher bons ingredientes,
nomeadamente um arroz de grão curto indicado para paella, e em preparar um bom
caldo de marisco, utilizando as cabeças dos camarões esmagadas. Depois de
adicionado o caldo ao arroz, este não deve mais ser mexido, e deverá manter-se
no lume até estar praticamente cozido, sem deixar cozer demasiado, à semelhança
do que se faz com o risotto. Depois de retirar a paellera do lume e tapar
durante alguns minutos, o arroz secará um pouco e ficará com a consistência
desejada: nem caldoso nem demasiado seco. E não deixem de provar o arroz que
fica no fundo da paellera, mais crocante! É delicioso!</span></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><a href="http://www.aveceric.com/all-recipes/seafood-paella" target="_blank">Avec Eric</a><o:p></o:p></span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/12/paella-de-marisco.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-87711263478082114472018-11-22T19:15:00.002+00:002021-06-22T09:37:27.508+01:00Creme de beterraba com almôndegas de queijo de cabra e cebolinho<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-0tFmgDnnTLU/W_bjqTjZBsI/AAAAAAAAKxg/QCiPkBFhVaAxzoXZBuWt0ikV-nKHXg1zwCLcBGAs/s1600/sopa%2Bde%2Bbeterraba3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Uma sopa cremosa de beterraba, com natas, e pequenas almôndegas e queijo e cebolinho" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-0tFmgDnnTLU/W_bjqTjZBsI/AAAAAAAAKxg/QCiPkBFhVaAxzoXZBuWt0ikV-nKHXg1zwCLcBGAs/s640/sopa%2Bde%2Bbeterraba3.jpg" title="Creme de beterraba" width="640"></a></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 107%;">Se há par que
resulta particularmente bem, é o queijo de cabra com a beterraba. Ela adocicada
e ele de sabor forte, por vezes picante e ligeiramente ácido. Por isso esta
sopa cremosa é tão boa, pois os sabores contrastam de forma harmoniosa. </span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 107%;">O queijo é colocado na forma de pequeninas
almôndegas, e o creme é finalizado com o cebolinho. Sugerimos que a experimentem
quente, mas também é deliciosa bem fria – uma sugestao para o próximo verão.<o:p></o:p></span></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 107%;">Receita adaptada de:</span></b></div>
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<span style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif;"><b><i>Le Grand Livre Marabout de la cuisine des lègumes</i></b></span></div>
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<b style="color: #444444; font-family: "trebuchet ms", sans-serif; text-align: right;"><span lang="FR" style="color: black; line-height: 24px;"><span lang="FR" style="color: black; line-height: 24px;"><span lang="FR" style="color: black; font-weight: normal; line-height: 24px; text-align: center;">Vários autores</span></span></span></b><br>
<b style="color: #444444; font-family: "trebuchet ms", sans-serif; text-align: right;"><span lang="FR" style="color: black; line-height: 24px;"><span lang="FR" style="color: black; line-height: 24px;"><span lang="FR" style="color: black; font-weight: normal; line-height: 24px; text-align: center;">Hachette Livre (Marabout), 2011</span></span></span></b></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/11/creme-de-beterraba-com-almondegas-de.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0Lisboa, Portugal38.7222524 -9.139336599999978738.6231754 -9.3006980999999787 38.8213294 -8.9779750999999788tag:blogger.com,1999:blog-7766307202409498096.post-89572700489834224792018-11-11T12:47:00.002+00:002021-06-22T09:38:22.565+01:00Tarte de Noz Pecan com Tâmaras e Chocolate <div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-VTpBRX3xk8w/W-gYVxVdDiI/AAAAAAAAKxA/cyH3g9uwJko6QcW8sCnC5DSKHcJZiq8WQCLcBGAs/s1600/pecanpie2.3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Uma deliciosa tarte de noz pecan , a famosa sobremesa Americana, com uma massa de chocolate e um recheio adoçado com tâmaras" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-VTpBRX3xk8w/W-gYVxVdDiI/AAAAAAAAKxA/cyH3g9uwJko6QcW8sCnC5DSKHcJZiq8WQCLcBGAs/s640/pecanpie2.3.jpg" title="Tarte de noz pecan" width="640"></a></div>
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<span style="font-size: large;"><span lang="PT" style="background: white; font-family: "trebuchet ms" , sans-serif;">A noz pecan tem um sabor suave, bem característico, e é um excelente
ingrediente para receitas doces ou salgadas, algumas bem saborosas que já aqui
apresentámos. Lembro-me particularmente da </span><span lang="PT" style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><a href="https://cookingbooksblog.blogspot.com/2013/01/tarte-de-maca-noz-pecan-e-mel.html" target="_blank">Tarte de maçã, noz pecan e mel</a>, com um excelente equilíbrio
entre o ácido das maçãs, o doce do mel, e o crocante das nozes pecan.</span></span><br>
<span lang="PT" style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;"><br></span></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: large;">A pretexto de mais
um desafio do <a href="https://www.bastacheio.com/2018/10/pecan-pie-tarte-de-noz-pecan/" target="_blank">SweetWorld</a>, das queridas <a href="https://lemonandvanilla.blogspot.com/" target="_blank">Lia </a>e <a href="http://www.bastacheio.com/" target="_blank">Susana</a>, adaptámos uma receita de
tarte de noz pecan sugerida pela Popina, um dos nossos livros favoritos para
receitas de tartes (sejam elas doces ou salgadas) e do qual também já falámos
em detalhe <a href="https://cookingbooksblog.blogspot.com/2012/10/popina-iguarias-saudaveis-de-isadora.html" target="_blank">aqui</a>. A este doce tradicional da cultura gastronómica Americana,
adicionámos chocolate na preparação da massa, sendo parte da doçura do recheio
dada por uma massa que contém tâmaras, resultando numa deliciosa tarte, não
muito doce e com pequenos pedaços de noz que lhe dão a textura perfeita. Não
desfazendo das nossas nozes, a noz pecan é realmente um ingrediente muito bom
para ter à mão nas nossas cozinhas.</span></span></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93yWMVxUmjU9MJaFdTDzZS1eOf0XljD8pVuEM0fO2LPWVlOr-CTva-RoIlPLLQ1EpZWpHclmaCRfrUhHO9BqlRJT70psE0ICpQBIGq1xLE6PvNt6l6aCaK2WaqItv8rPK9kae6BbpmUwz/s1600/IMG_0610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93yWMVxUmjU9MJaFdTDzZS1eOf0XljD8pVuEM0fO2LPWVlOr-CTva-RoIlPLLQ1EpZWpHclmaCRfrUhHO9BqlRJT70psE0ICpQBIGq1xLE6PvNt6l6aCaK2WaqItv8rPK9kae6BbpmUwz/s200/IMG_0610.JPG" width="162"></a></div>
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<span style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white;"><b><i>Iguarias Saudáveis</i></b></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #444444;"></span></span><br>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #444444;">Isidora Popovic<span lang="EN-US"> </span></span></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #444444;">
</span><span lang="EN-US" style="background-color: white; color: #444444;"></span></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span lang="EN-US" style="background-color: white; color: #444444;">Mel Editores, 2010</span></span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/11/tarte-de-noz-pecan-com-tamaras-e.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com4tag:blogger.com,1999:blog-7766307202409498096.post-83585584342985243742018-09-26T11:47:00.001+01:002021-06-22T09:39:03.804+01:00Cheesecake com compota de ameixa e azeite aromatizado<br>
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<a href="https://1.bp.blogspot.com/-X84Y2-93H_0/W6te9NrPZXI/AAAAAAAAKvY/m11eHjFTTL8Lmes-nS90cg22kcCDrp8jwCLcBGAs/s1600/cheesecake2.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cheesecake com compota de ameixa e azeite aromatizado" border="0" data-original-height="1268" data-original-width="1600" height="506" src="https://1.bp.blogspot.com/-X84Y2-93H_0/W6te9NrPZXI/AAAAAAAAKvY/m11eHjFTTL8Lmes-nS90cg22kcCDrp8jwCLcBGAs/s640/cheesecake2.1.jpg" title="Cheesecake" width="640"></a></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt; line-height: 150%;">Um cheesecake desconstruido, onde cada
um pode equilibrar os vários sabores e texturas a seu gosto, é a proposta de
Ottolenghi, nesta receita simples, e que deve ter em conta o tempo para
preparação: é que a mistura de queijos precisa de algumas horas de frio para
ganhar uma boa consistência. Quanto aos restantes elementos, podem também ser
preparados em avanço, e são bastante versáteis, podendo utilizar outros ingredientes da sua preferência.<o:p></o:p></span></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br></span></b>
<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:</span></b><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<a href="https://4.bp.blogspot.com/-07Q3Ju-6kDs/W0siWtN7qmI/AAAAAAAAKic/NgYWr4-mZmQR5hbIqapUspKkUXxztxUQwCLcBGAs/s1600/41dh-zM0GjL._SX366_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="368" height="200" src="https://4.bp.blogspot.com/-07Q3Ju-6kDs/W0siWtN7qmI/AAAAAAAAKic/NgYWr4-mZmQR5hbIqapUspKkUXxztxUQwCLcBGAs/s200/41dh-zM0GjL._SX366_BO1%252C204%252C203%252C200_.jpg" width="146"></a></div>
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<a href="https://www.blogger.com/null" name="_Hlk518320085"><i><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Plenty More<o:p></o:p></span></i></a></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Yotam Ottolenghi</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Ebury Publishing, 2014</span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/09/cheesecake-compota-ameixa-azeite-aromatizado.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-83302035024681909942018-07-18T11:20:00.003+01:002021-06-22T09:39:53.155+01:00Pan Bagnat<br>
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<a href="https://4.bp.blogspot.com/-GHkn1iJiKDA/W0oikPMdGPI/AAAAAAAAKhg/wDx-o58QifwUuCv0SVWFv7bo7DraGUwmgCLcBGAs/s1600/pan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sanduiche com presunto, mozzarella, pimento assado, tomate seco, courgete e tapenade." border="0" data-original-height="1257" data-original-width="1600" height="502" src="https://4.bp.blogspot.com/-GHkn1iJiKDA/W0oikPMdGPI/AAAAAAAAKhg/wDx-o58QifwUuCv0SVWFv7bo7DraGUwmgCLcBGAs/s640/pan2.jpg" title="Pan Bagnat" width="640"></a></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Pan
bagnat é um clássico da cozinha da Provença, e não é mais do que uma salada
Niçoise em forma de sanduiche. Mas nesta versão adaptada por Gordon Ramsay os
ingredientes são um pouco diferentes: mozzarella, presunto, pimento assado,
tomate seco e courgete, mantendo como base a tapenade. <o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Conseguimos
assim, utilizando bons ingredientes, em particular um bom pão, e de uma forma
fácil e rápida preparar sanduiches com uma combinação de sabores e texturas muito
saborosa, adaptável a várias ocasiões. <o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Utilizando um pão grande, ou usando pães mais pequenos, esta é uma
excelente proposta para levar para a praia ou para um piquenique!<o:p></o:p></span></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Receita adaptada de:</span></b><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-leQoCyJv93Q/W0siBIQXzkI/AAAAAAAAKiU/P_V0jtc3kCMbOthhcl2caOuNYv-OTB4ggCLcBGAs/s1600/Ultimate-home-cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="340" data-original-width="340" height="200" src="https://3.bp.blogspot.com/-leQoCyJv93Q/W0siBIQXzkI/AAAAAAAAKiU/P_V0jtc3kCMbOthhcl2caOuNYv-OTB4ggCLcBGAs/s200/Ultimate-home-cooking.jpg" title="Ultimate Home Cooking" width="200"></a></div>
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<a href="https://www.blogger.com/null" name="_Hlk518320085"><i><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Ultimate Home Cooking<o:p></o:p></span></i></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Gordon Ramsay<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Hodder & Stoughton, 2013</span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/07/pan-bagnat.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-52533614017488559312018-07-08T18:20:00.001+01:002021-06-22T09:50:25.751+01:00Camarão salteado em molho picante<br>
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<a href="https://4.bp.blogspot.com/-rbm36qSiAOw/W0Ip2KuzuGI/AAAAAAAAKgo/XEaRkOjyCYIhWeEsj7VPScrayBKBJ8kBwCLcBGAs/s1600/camarao2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Camarão salteado em molho de feijão picante (Toban Djan), aromatizado com alho e gengibre. " border="0" data-original-height="1117" data-original-width="1600" height="446" src="https://4.bp.blogspot.com/-rbm36qSiAOw/W0Ip2KuzuGI/AAAAAAAAKgo/XEaRkOjyCYIhWeEsj7VPScrayBKBJ8kBwCLcBGAs/s640/camarao2.jpg" title="Camarão salteado em molho picante" width="640"></a></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Preparado
com uma mistura especial de chillis e feijão fermentado, o molho utilizado
nesta receita de camarão picante, conhecido por Toban Djan, é originário de Sichuan,
uma região do sudoeste da China conhecida pela sua cozinha rica em sabores
picantes.<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">A
adição de alho e gengibre dá a este prato um sabor pungente, e a combinação com
o molho picante resulta num prato rico em aromas e sabores, muito simples de preparar,
e que acompanha particularmente bem com arroz.<o:p></o:p></span></div>
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<b><span lang="PT" style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Receita adaptada de:</span></b><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<a href="https://3.bp.blogspot.com/-H8KQGIRbkQ0/W0ItMezWqWI/AAAAAAAAKg4/Ds5lK-pf0CgzyK5Z-yBdm7LOM13eI7SAACLcBGAs/s1600/61CGb3CP43L._SR600%252C315_SCLZZZZZZZ_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="315" data-original-width="600" height="168" src="https://3.bp.blogspot.com/-H8KQGIRbkQ0/W0ItMezWqWI/AAAAAAAAKg4/Ds5lK-pf0CgzyK5Z-yBdm7LOM13eI7SAACLcBGAs/s320/61CGb3CP43L._SR600%252C315_SCLZZZZZZZ_.jpg" title="Peixe e marisco - do mar para a mesa" width="320"></a></div>
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<i><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Peixe e marisco – do mar para a mesa</span></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Vários Autores</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Parragon, 2012</span></div>
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<a href="https://www.blogger.com/null" name="_Hlk518320085"><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br></span></a></div>
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</div></div><a href="https://cookingbooksblog.blogspot.com/2018/07/camarao-molho-picante.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-36728897683020516082018-07-03T11:26:00.002+01:002021-06-22T09:51:40.955+01:00Salada de queijo de cabra e cereja | Chèvre and cherrie salad<br />
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">A combinação clássica de cereja e queijo de cabra resulta particularmente
bem nesta salada, com as cerejas maceradas e a gremolata de amêndoa e
manjericão a transmitir frescura, sabor intenso e textura. Uma excelente
proposta para uma refeição de verão. <o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;">Adaptado de / Adapted from: </span><span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;"> </span><br />
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<span lang="FR" style="background: white; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; line-height: 107%;">Diana Henry</span></div>
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<span style="background-color: white; font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Mitchell Beazley, 2014</span></div>
<span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;"></span>
<span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;"><br /></span>
<span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;"><br /></span>
<span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;"><br /></span>
<span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt; text-align: justify;"><span style="background-color: white; color: #660000; font-size: 12pt;">{scroll down for english version}</span></span><br />
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<span lang="PT" style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Grau
de dificuldade: fácil</span><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="PT" style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Tempo
de preparação total: 45 m</span><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span lang="PT" style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Ingredientes (para 6)</span></b><b><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><o:p></o:p></span></b></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">400
g de cerejas<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">1 c.
sopa de conhaque ou grappa (opcional)<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">2 c.
sopa de vinagre balsâmico branco<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">4 c.
sopa de azeite extra-virgem<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">1 c.
sopa de suco de limão<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><br /></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><br /></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">40 g
de amêndoas sem pele<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Raspa
de 1 limão<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">1
dente de alho bem picado<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Cerca
de 12 folhas de manjericão<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><br /></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">150
g de queijo de cabra, em pedaços<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">125
g de alface ou qualquer outro verdura<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">1 c.
sopa de vinagre balsâmico branco<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">3 c.
sopa de azeite extra-virgem<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt; line-height: 150%;">Sal e pimenta</span><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;"><o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt; line-height: 150%;"><br /></span></div>
</td>
<td style="border-left: none; border: solid white 1.0pt; height: 171.65pt; mso-border-alt: solid white .25pt; mso-border-left-alt: solid white .75pt; mso-border-left-alt: solid white .75pt; mso-border-left-themecolor: background1; mso-border-left-themecolor: background1; mso-border-themecolor: background1; mso-border-themecolor: background1; padding: 0cm 5.4pt 0cm 5.4pt; width: 269.35pt;" valign="top" width="359"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;">
<br /></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br /></span></b></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Preparação<o:p></o:p></span></b></div>
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<br /></div>
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<b><u><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Para
as cerejas<o:p></o:p></span></u></b></div>
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<br /></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Prepare as cerejas para macerar. Retire-lhes
o caroço e coloque-as numa tigela com todos os outros ingredientes, mexa e reserve
cerca de 30 minutos a 2 horas.<o:p></o:p></span></div>
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<br /></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;">
<b><u><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Para
a gremolata<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;">
<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Torre as amêndoas numa frigideira até que
estejam douradas. Deixe arrefecer. Adicione a raspa de limão, o alho e o manjericão
e pique tudo finamente com uma faca afiada.<o:p></o:p></span></div>
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<br /></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;">
<b><u><span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Para
a salada<o:p></o:p></span></u></b></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;">
<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Misture o queijo de cabra com as folhas de
verdura, o balsâmico branco, o azeite e o restante tempero. Coloque numa
travessa ou divida entre pratos. Espalhe por cima as cerejas com os sucos da
maceração e depois a gremolata. Sirva imediatamente.<o:p></o:p></span></div>
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<br /></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><br /></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><br /></span></div>
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<br /></div>
</td>
</tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-YTT_vsMOHzI/Wzdti9nmewI/AAAAAAAAKec/lYsh1pS7sakgnD9ZY-zQYxCWgYIEeNVyQCLcBGAs/s1600/chevre%2Bcherrie%2Bsalad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salada de queijo de cabra com cerejas e amêndoas, aromatizada com limão e manjericão." border="0" data-original-height="1218" data-original-width="1600" height="483" src="https://2.bp.blogspot.com/-YTT_vsMOHzI/Wzdti9nmewI/AAAAAAAAKec/lYsh1pS7sakgnD9ZY-zQYxCWgYIEeNVyQCLcBGAs/s640/chevre%2Bcherrie%2Bsalad1.jpg" title="Salada de queijo cabra e cerejas" width="640" /></a></div>
<br />
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<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Difficulty: easy</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Total time: 45 m</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;"><br /></span></div>
<table align="left" border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; margin-left: 6.75pt; margin-right: 6.75pt; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-table-anchor-horizontal: margin; mso-table-anchor-vertical: paragraph; mso-table-left: center; mso-table-lspace: 9.0pt; mso-table-rspace: 9.0pt; mso-table-top: 12.55pt; mso-yfti-tbllook: 1184; width: 709px;">
<tbody>
<tr style="height: 171.65pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="height: 171.65pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 262.1pt;" valign="top" width="349"><div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: justify;">
<br /></div>
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<b><span style="color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Ingredients
(serves 6)</span></b><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><o:p></o:p></span></b></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">400 g cherries<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">1 tbsp brandy or grappa (optional)<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">2 tbs white balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">4 tbsp extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">1 tbsp lemon juice<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">40 g blanched almonds<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">Finely grated zest of 1 lemon<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">1 garlic clove, very finely
chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">About 12 basil leaves<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">150 g chèvre, crumbled
into chunks<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">125 g lettuce, or any other
greens<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">1 tbsp white balsamic vinegar<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">3 tbsp extra virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">Salt and pepper<o:p></o:p></span></div>
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<br /></div>
</td>
<td style="height: 171.65pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 269.35pt;" valign="top" width="359"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; mso-element-anchor-horizontal: margin; mso-element-anchor-vertical: paragraph; mso-element-frame-hspace: 9.0pt; mso-element-left: center; mso-element-top: 12.55pt; mso-element-wrap: around; mso-element: frame; mso-height-rule: exactly;">
<br /></div>
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<b><span style="background: white; color: #e36c0a; font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt;">Preparation</span></b><b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<b><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">For the
cherries<o:p></o:p></span></u></b></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Prepare the cherries so
they can macerate. Pit them and put into a bowl with all the other ingredients
for the cherries, stir and leave for anything from 30 minutes to 2 hours.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">For
the gremolata<o:p></o:p></span></u></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Toast the almonds in a
dry frying pan until they are golden. Leave to cool. Add the zest, garlic and
basil and chop finely with a sharp knife.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<b><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: 12.0pt; line-height: 150%;">For
the salad<o:p></o:p></span></u></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Toss the chèvre with the leaves, white balsamic, olive oil and seasoning. Arrange on a
platter or divide between plates. Scatter the cherries over with their
macerating juices, and then the gremolata. Serve immediately.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-G16mh8BfZKvnRvlmuc6eO2vunUISCU0G_Hdtk98u-d5nbT9wNpJwUNapTHQnwQGXkWbB56Nf9_ktdJQdlp8TAwrZNGfUIRM7b-dunRE8JI-eBXgbtFtWJMSK0W8RXAhEY6JrXTGHpii/s1600/chevre+cherrie+salad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salada de queijo de cabra com cerejas e amêndoas, aromatizada com limão e manjericão." border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4-G16mh8BfZKvnRvlmuc6eO2vunUISCU0G_Hdtk98u-d5nbT9wNpJwUNapTHQnwQGXkWbB56Nf9_ktdJQdlp8TAwrZNGfUIRM7b-dunRE8JI-eBXgbtFtWJMSK0W8RXAhEY6JrXTGHpii/s640/chevre+cherrie+salad3.jpg" title="Salada de queijo cabra e cerejas" width="640" /></a></div>
<br />Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-62225937157385858962018-07-01T19:29:00.002+01:002021-06-22T09:52:02.551+01:00Mousse de chocolate ... no forno | Baked chocolate mousse<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="PT" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">Preparar uma mousse de chocolate e levar ao forno, até cozer nos bordos e
deixando o meio ainda húmido. Este é provavelmente um dos melhores bolos de
chocolate que já comi. E sendo uma receita tão simples, a qualidade do
chocolate utilizado é determinante para o seu sabor, por isso utilize uma boa
marca de chocolate em barra. É delicioso acompanhado de uma bola de gelado, a
seu gosto. Eu gosto particularmente do tradicional sabor a baunilha mas um
sorvete de morango ou limão também combina muito bem.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-i-Zce90d1Lc/WzkVdS5pA6I/AAAAAAAAKe0/Xg9k5PA3d6cGiM23BzqTrAKiwGIz7IZVwCLcBGAs/s1600/mousse%2Bno%2Bforno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://1.bp.blogspot.com/-i-Zce90d1Lc/WzkVdS5pA6I/AAAAAAAAKe0/Xg9k5PA3d6cGiM23BzqTrAKiwGIz7IZVwCLcBGAs/s640/mousse%2Bno%2Bforno.jpg" width="640" /></a></div>
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<br />
<span lang="PT" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Trebuchet MS", sans-serif; font-size: 12pt; text-align: justify;">Adaptado de / Adapted from: </span><span lang="PT" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #666666; font-family: "Trebuchet MS", sans-serif; font-size: 12pt; text-align: justify;"> </span><br />
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<span style="background: white; color: #660000; font-family: "Trebuchet MS",sans-serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">{sorry, no english version today}</span><span style="font-family: "Trebuchet MS",sans-serif; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="PT" style="color: #e36c0a; font-family: "Trebuchet MS",sans-serif; font-size: 12.0pt; mso-ansi-language: PT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Grau
de dificuldade: fácil</span><span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span lang="PT" style="color: #e36c0a; font-family: "Trebuchet MS",sans-serif; font-size: 12.0pt; mso-ansi-language: PT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tempo
de preparação total: 45 m</span><span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;"><o:p></o:p></span></div>
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<b><span lang="PT" style="color: #e36c0a; font-family: "Trebuchet MS",sans-serif; font-size: 12.0pt; mso-ansi-language: PT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredientes (para 8-10)</span></b><b><span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;"><o:p></o:p></span></b></div>
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chocolate 60% cacau (no mínimo)<o:p></o:p></span></div>
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manteiga sem sal, à temperatura ambiente<o:p></o:p></span></div>
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de açúcar<o:p></o:p></span></div>
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de cacau em pó<o:p></o:p></span></div>
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<b><span lang="PT" style="background: white; color: #e36c0a; font-family: "Trebuchet MS",sans-serif; font-size: 12.0pt; mso-ansi-language: PT; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preparação<o:p></o:p></span></b></div>
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<span style="background-color: white; font-family: "Trebuchet MS", sans-serif; font-size: 12pt; text-align: justify;">Pré-aqueça
o forno a 210 ºC. Unte uma forma de 20 cm e polvilhe com farinha.</span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">Derreta o chocolate em banho-maria. Quando
estiver quase todo derretido, retire do banho-maria e adicione a manteiga.
Misture delicadamente até a manteiga estar totalmente incorporada no
chocolate. Reserve.<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">Separe gemas das claras. Bata as gemas com
150 gramas do açúcar até formar um creme claro. Adicione o chocolate
ao creme de gemas, adicione o cacau em pó e misture delicadamente. Reserve. <o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">Bata as claras em castelo. Quando as claras
começarem a crescer, junte o restante açúcar (60 gramas) e bata até formar um suspiro liso e brilhante. Junte
as claras por 3 vezes ao creme de chocolate e gemas, levantando sempre a
massa com uma espátula para que não perca volume. <o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">------------------------<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "Trebuchet MS", sans-serif; font-size: 12pt;">Coloque a massa na forma até 1 cm da
borda e leve ao forno por 20 a 25
minutos. O meio do bolo permanece húmido e um pouco crú. Pode ser servido
quente ou à temperatura ambiente. Sirva na própria forma.<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-kot__3VQSRY/WhViOEP6GFI/AAAAAAAAKCI/lDUGaWaKOH8rdYeBVws8JiIbuv9DUAG6ACLcBGAs/s1600/baked%2Bmousse5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://1.bp.blogspot.com/-kot__3VQSRY/WhViOEP6GFI/AAAAAAAAKCI/lDUGaWaKOH8rdYeBVws8JiIbuv9DUAG6ACLcBGAs/s640/baked%2Bmousse5.jpg" width="640" /></a></div>
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<br />Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-81473040186203525692018-06-18T18:53:00.002+01:002021-05-05T14:27:27.395+01:00Victória Sponge Cake com Fruta | Fruit Victoria Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">O método é muito simples: a manteiga, o açúcar e a farinha são utilizados em peso igual ao dos ovos. E embora existam várias versões quanto à ordem de adição, nesta receita mais tradicional de Paul Hollywood começamos por bater bem a manteiga com o açúcar, juntamos os ovos um a um, e de seguida adicionamos a farinha, envolvendo suavemente. O bolo obtido, com uma textura leve, delicado e com muito sabor, é resultado da incorporação de ar na mistura de manteiga e açúcar, e também pela utilização de fermento. Nos Estados Unidos é conhecido por <i>pound cake</i>, e deve a sua origem ao <i>butter cake</i> inglês, o bolo “mãe” de que derivam todos os butter cakes.</span><br>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Já os <i>sponge cakes</i> são bolos sem gordura, ou eventualmente com um pouco de óleo, como o chiffon, que devem a sua textura ao ar incorporado pela mistura de ovos e açúcar ou claras em castelo. <o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Não é por isso clara a razão porque se chama a esta receita <i>sponge cake</i>. Designações à parte, sabemos no entanto que o bolo deve o seu nome à Rainha Vitória de Inglaterra, por ser o seu bolo preferido à hora do chá e tradicionalmente é recheado com compota.<o:p></o:p></span><br>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">O tempo mais quente pede no entanto algo mais leve, e nada melhor do que natas batidas e fruta fresca para um bolo delicioso, com o qual temos o prazer, mais uma vez, de participar no desafio do <a href="https://www.bastacheio.com/2018/05/victoria-sponge-cake/" target="_blank">Sweet World da Lia e da Susana</a>!<o:p></o:p></span></div>
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<a href="https://2.bp.blogspot.com/-lmC51dhW5FE/WyaDUYOjlWI/AAAAAAAAKdg/bn0RnJYgpHw6377ER2ZFrvQ42uGIGnlFwCLcBGAs/s1600/Victoria5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Victoria sponge cake é um bolo de textura leve, delicado e com muito sabor, delicioso recheadocom natas batidas e fruta fresca." border="0" data-original-height="1199" data-original-width="1600" height="478" src="https://2.bp.blogspot.com/-lmC51dhW5FE/WyaDUYOjlWI/AAAAAAAAKdg/bn0RnJYgpHw6377ER2ZFrvQ42uGIGnlFwCLcBGAs/s640/Victoria5.jpg" title="Victória sponge cake" width="640"></a></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Adaptado de / Adapted from: </span><span lang="PT" style="color: #666666; font-family: "trebuchet ms" , sans-serif; font-size: 12pt;"> <o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-6R2Hv70N8BM/Wyfu74xTdnI/AAAAAAAAKd8/IgLX539HGwIuy-ZEpJzf7Aor64iWSo3FgCLcBGAs/s1600/download.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="254" data-original-width="198" height="200" src="https://1.bp.blogspot.com/-6R2Hv70N8BM/Wyfu74xTdnI/AAAAAAAAKd8/IgLX539HGwIuy-ZEpJzf7Aor64iWSo3FgCLcBGAs/s200/download.jpg" width="155"></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">The Weekend Baker<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Paul Hollywood</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Penguin Books, 2016</span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/06/victoria-sponge-cake-fruta.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com6tag:blogger.com,1999:blog-7766307202409498096.post-330757890570412252018-06-03T15:00:00.001+01:002021-06-22T09:52:59.870+01:00Porco com caju, lima e hortelã | Pork with cashews, lime and mint<br>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Só precisa de preparar previamente todos os ingredientes à temperatura
ambiente, manter a sua frigideira ou wok bem quente o tempo todo, e esta
deliciosa refeição fica pronta numa questão de minutos.<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">De um dos mais antigos livros de receitas de Nigel Slater, “Real Food”,
esta receita encanta-nos pela sua simplicidade e riqueza de sabor. O porco bem
tostado combina perfeitamente com o caju crocante e a frescura da menta e do
manjericão. Para completar esta explosão de sabores, a raspa e sumo de lima e o
molho de peixe dão-lhe um sabor único. É óptimo acompanhado de arroz frito com
ovo!<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Real
Food<o:p></o:p></span></div>
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Nigel
Slater</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: 12pt;">Fourth, 1998</span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/06/porco-caju-lima--hortela-pork-cashews-lime-mint.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0tag:blogger.com,1999:blog-7766307202409498096.post-57793363385585975192018-03-29T09:12:00.001+01:002021-05-05T14:29:37.438+01:00Bolachas Ninho de Páscoa | Easter Nest Cookies<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
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<span lang="PT" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Trebuchet MS", sans-serif;">As festas
da Páscoa têm associadas tradições alimentares diversas, algumas em que os
alimentos são presentes, como é o caso dos folares e das amêndoas. As amêndoas são
assim dos doces mais consumidos nesta época festiva. São aqui apresentadas numa
bolacha de formato um pouco diferente, em forma de ninho, e colocadas sobre
ganache de chocolate. Um doce cheio de cor, numa época em que chega a Primavera
e com ela a alegria da renovação, que dá vida à nossa mesa.<o:p></o:p></span></div>
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Páscoa! <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">A Arte das Bolachas<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Shelly Kaldunski</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Círculo de Leitores, 2012</span></div>
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</div><a href="https://cookingbooksblog.blogspot.com/2018/03/bolachas-ninho-de-pascoa-easter-nest.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com2tag:blogger.com,1999:blog-7766307202409498096.post-84703367159202647932018-03-14T17:46:00.004+00:002021-06-22T09:53:36.454+01:00Sacher-Torte, o bolo de Viena | Sacher-Torte, Vienna's cake<div class="separator" style="clear: both; text-align: center;">
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<span lang="PT" style="font-family: "trebuchet ms" , sans-serif; font-size: small; font-weight: normal;">A receita
original da Sacher-Torte é um segredo bem guardado. Criada em 1832 por um
aprendiz de 16 anos de idade, o Chef Franz Sacher, para a corte do Príncipe
Metternich, hoje em dia apenas o <a href="https://www.sacher.com/en/original-sacher-cake/sweet-secret/#popup_open-menu" target="_blank">Hotel Sacher</a> em Viena serve o bolo original.
Pode ser identificado, para além dos detalhes da embalagem, pelo selo redondo
"Hotel Sacher" feito de chocolate e colocado no próprio bolo.</span></h2>
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<span lang="PT" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "trebuchet ms" , sans-serif;">Sabe muito bem com uma porção de natas batidas, sem açúcar, e uma boa chávena de </span><span style="font-family: "trebuchet ms" , sans-serif;">café
ou chá.</span><br>
<span lang="PT" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "trebuchet ms" , sans-serif;"><br></span></div>
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receita adaptada do bolo de chocolate mais famoso do mundo, participamos no
desafio da Marta, o "<a href="https://intrusanacozinha.blogspot.pt/2018/03/marco-e-mes-de.html" target="_blank">Ingrediente do mês</a>", dedicado ao Chocolate!<o:p></o:p></span></div>
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<span style="background-color: white; color: #444444;"><b style="line-height: 24px; margin: 0px; padding: 0px; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;">Divine Chocolate</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #444444;"><span style="text-align: center;">Carla Bardi e Ting Morris</span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="background-color: white; color: #444444; line-height: 24px;">APPLE, 2012</span></span></div>
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<a href="https://cookingbooksblog.blogspot.com/2018/03/sachertorte-bolo-de-chocolate.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com2tag:blogger.com,1999:blog-7766307202409498096.post-6709123040531687742018-03-06T11:10:00.002+00:002021-06-22T09:54:14.898+01:00Quiche Lorraine, a famosa tarte | Quiche Lorraine, the famous tart<span style="background-color: white; font-family: "trebuchet ms", sans-serif; text-align: justify;"><br></span>
<span style="background-color: white; font-family: "trebuchet ms", sans-serif; text-align: justify;">Quiche
Lorraine, sendo a mais famosa das tartes salgadas, é apenas uma de uma série de
entradas geralmente simples de preparar e muito saborosas. Uma quiche é uma
mistura de natas e bacon, ou queijo e leite, ou tomates e cebolas, ou
caranguejo, ou qualquer outro ingrediente combinado com ovos, colocado sobre uma
massa quebrada e cozida até crescer um pouco e ficar dourada. Sirva com uma
salada, vinho branco bem frio, e frutas e tem um almoço perfeito. Uma quiche
fria é também um bom lanche, ideal para levar para um piquenique.</span><br>
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receita da região da Lorena, em França, é
preparada apenas com bacon, natas e ovos. É feita com massa quebrada, macia e ao
mesmo tempo crocante e amanteigada. Para misturar esta massa, os franceses usam
um sistema chamado <i>fraisage</i>: arrastar
rapidamente pedaços de massa com o calcanhar da mão, sobre uma superfície, para
assegurar uma mistura uniforme de gordura e farinha.<o:p></o:p></span></div>
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<b style="background-color: white; color: #444444; font-family: "trebuchet ms", sans-serif; font-size: 16px; text-align: center;"><i><br></i></b>
<b style="background-color: white; color: #444444; font-family: "trebuchet ms", sans-serif; text-align: center;"><i>Mastering the Art of French Cooking</i></b><br>
<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; text-align: center;">Vol.1, Julia Child </span><br>
<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif; text-align: center;">Penguin Books, 2010</span><br>
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<a href="https://cookingbooksblog.blogspot.com/2018/03/quiche-lorraine.html#more">continuar a ler | continue reading »</a>Helena Pereirahttp://www.blogger.com/profile/14286276376729590443noreply@blogger.com0