tag:blogger.com,1999:blog-228496142024-03-13T17:38:00.698+01:00Cozinha da NoGuerraPaula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-22849614.post-74233089344115998662014-05-20T22:22:00.000+02:002014-05-20T22:22:04.651+02:00PANQUECAS DE CARNE PICADA<div style="text-align: center;">
Quando já não sabemos o que fazer para uma refeição há que inventar... depois de alguma pesquisa decidi fazer esta receita simples e deliciosa. Vejam só:</div>
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<u><b>INGREDIENTES PARA AS PANQUECAS</b></u></div>
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<li> 1 e ½ chávena de chá de leite</li>
<li>2 chávenas de chá de farinha de trigo (com fermento)</li>
<li> 2 ovos</li>
<li> 1 colher de sopa de óleo</li>
<li> 1 colher de chá de sal</li>
<li> margarina para untar </li>
</ul>
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<u><b>INGREDIENTES PARA O RECHEIO </b></u></div>
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<span style="color: seagreen;"><b> </b></span></div>
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<li>4 colheres de sopa de azeite </li>
<li> 800g de carne picada</li>
<li> 1 cebola grande picada</li>
<li> 2 dentes de alho picados</li>
<li> Sal, pimenta, coentros em pó e salsa picados</li>
<li> 1 pacote de queijo mozzarella ralado</li>
<li> 500gr de molho de tomate temperado (eu usei com majericão)</li>
<li>1 pacote de queijo parmesão ralado</li>
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Bater todos os ingredientes da massa até homogeneizar e levar ao frigorífico durante 30 minutos. </div>
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Aquecer numa panela o azeite, com a cebola e o alho e refogue durante 5 minutos.</div>
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Acrescente a carne e deixe refogar até ficar cozinhado. <br />
Tempere com sal, pimenta, os coentros moidos e salsa, e desligue. </div>
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Aqueça uma frigideira antiaderente média e unte com um pouco margarina. <br />
Verta 1 concha da mistura das panquecas alourando de ambos os lados e retira-se com uma espátula. </div>
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Repete-se esta operação até terminar mais ou menos a massa. Eu fiz umas 7 panquecas.</div>
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Unte um tabuleiro grande com margarina.</div>
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Coloca-se 4 colheres de sopa do recheio e enrola-se a panqueca como uma torta. <br />
Colocam-se lado a lado no tabuleiro.</div>
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Por cima coloca-se o molho de tomate. </div>
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Mistura-se a mozzarella e o parmesão que se polvilha por cima das panquecas recheadas.</div>
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Vai ao forno de 200º,
pré-aquecido, durante mais ou menos 15 minutos ou até os queijos derreterem.</div>
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Eu escolhi acompanhar com arroz.</div>
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<i><span style="font-size: large;"><b>BOM APETITE!!!!!</b></span></i></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com4tag:blogger.com,1999:blog-22849614.post-29566864806057153172014-03-31T00:05:00.001+02:002014-03-31T00:05:21.049+02:00BOLO DE MORANGOS<div style="text-align: center;">
Hoje quis fazer algo diferente, especial... e, como ia passar o dia com amigos e tinha acabado de comprar morangos decidi fazer algo mais elaborado. E assim foi:</div>
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<b>INGREDIENTES</b></div>
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<b> </b>200g de açúcar</div>
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150g de farinha</div>
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5 ovos</div>
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1 laranja</div>
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1 colher de chá de fermento</div>
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Margarina para untar</div>
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Farinha para polvilhar</div>
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400 ml de natas para bater</div>
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100gr de açúcar em pó</div>
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500gr de morangos</div>
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Alguns morangos para decoração</div>
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<b>PREPARAÇÃO</b>:</div>
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Começa-se por ligar o forno nos 180º.</div>
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Unta-se uma forma com margarina e polvilha-se com farinha.</div>
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Fazer raspa e sumo da laranja.<br />
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Bate-se as gemas com o açúcar até se obter uma gemada forte e esbranquiçada.</div>
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Junta-se a raspa de laranja e bate-se mais um pouco.
Junta-se o sumo da laranja, a farinha e o fermento.<br />
Mexe-se tudo muito bem.<br />
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Misture-as ao creme com cuidado.<br />
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Deita-se a massa na forma. Leva-se a cozer ao forno entre 20 a 30 minutos ou até o palito sair seco.<br />
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Depois do bolo cozido, retira-se e deixa-se arrefecer um pouco.</div>
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Escolhe-se, lava-se os morangos e cortam-se em pedacinhos. Batem-se as natas até ficarem bem fimes com o açúcar em pó. Junta-se metade do chantilly aos morangos cortados.</div>
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Corta-se o bolo ao meio. Com a mistura recheia-se o bolo e cobre-se a outa metade do bolo com o restante chantilly.
Finaliza-se com a decoração de morangos a gosto e, caso queiram com creme de morango por cima.</div>
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BOM APETITE!!! </div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-91249389360033753252014-03-20T23:27:00.000+01:002014-03-20T23:27:36.611+01:00ROLO DE CARNE RECHEADOHá momentos que queremos experimentar novos cozinhados... foi o meu caso hoje. Já comi por várias vezes rolo de carna mas, na maioria comprava já feito e eu apenas tinha de o cozinhar em casa. Hoje quis experimentar eu mesma. Posso mesmo dizer que, modéstia à parte, ficou uma DELICIA. Aqui vos deixo a minha maneira de fazer esta receita muito conhecida por muitos.<br />
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<b>INGREDIENTES</b><br />800 gr de carne picada<br />2 ovos</div>
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pão ralado q.b.<br />1 cenoura ralada<br />1/2 cebola</div>
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3 a 4 dentes de alho esmagados<br />sal e pimenta q.b</div>
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vinho branco q.b.<br />coentros</div>
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8 fatias de presunto <br />4 fatias grandes de queijo</div>
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8 fatias de fiambre</div>
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1 caldo knorr de carne</div>
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2 folhas de louro<br />150gr de margarina</div>
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Numa tigela prepara-se a carne moída. Adiciona-se um pouco de vinho branco, a cebola bem picada ou ralada e cenoura igualmente ralada, os coentros, os ovos e pão ralado. </div>
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Misture tudo até ficar homogéneo e de forma a que não cole nas mãos.</div>
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Coloca-se um pedaço de folha de aluminio na bancada e espalha-se um pouco de pão ralado por cima.</div>
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Aqui coloca-se a carne picada esticada de forma mais ou menos rectangular. Por cima a camada de presunto, depois as de fiambre e por fim as de queijo. </div>
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Enrolar com cuidado pressionando tudo muito bem, incluindo as extremidades.</div>
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Num tabuleiro coloca-se o rolo de carne. Acrescenta-se a margarina, metade de ambos os lado. Assim como o caldo de knorr já diluido em água quente, um pouco de vinho branco e as duas folhas de louro.</div>
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Coloca-se para assar no forno por uns 45 minutos a 180º.</div>
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Eu acompanhei com um arroz de jasmin.</div>
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<b>DELICIOUS!!!!</b></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-24502311522398482142014-03-17T22:53:00.001+01:002014-03-17T22:53:25.803+01:00DELICIA DE PÊSSEGO<div style="text-align: center;">
Mais uma sobremesa simples, rápida e deliciosa!</div>
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<b>INGREDIENTES</b></div>
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<b> </b>1 pacote e meio de palitos de la reine</div>
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1 lata de leite condensado</div>
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600ml de natas para bater</div>
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1 lata de pêssego em calda</div>
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Pêssego em calda para decorar</div>
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<b>PREPARAÇÃO:</b></div>
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<b> </b>Coloca-se palitos de la reine no fundo de uma travessa e despeja-se por cima a calda do pêssego. </div>
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Deixa-se embeber.</div>
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Batem-se as natas até ficar cremoso e depois acrescenta-se o leite condensado.</div>
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Entretanto corta-se o pêssego aos cubos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWwEElmwkdNHk7psqyS1BG_ZqPdhh7EMp4Ru_HV5xVerYxyWLtvOIYXDearLjlllvpQyjXw5wV6Xk1uoYQ5ggTex48zdB2n0ZtEIp9YUNW_i48LfvCJhL1R4Bx6f-_vGtHmfn/s1600/DELICIA+DE+P%C3%8ASSEGO3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWwEElmwkdNHk7psqyS1BG_ZqPdhh7EMp4Ru_HV5xVerYxyWLtvOIYXDearLjlllvpQyjXw5wV6Xk1uoYQ5ggTex48zdB2n0ZtEIp9YUNW_i48LfvCJhL1R4Bx6f-_vGtHmfn/s1600/DELICIA+DE+P%C3%8ASSEGO3.jpg" height="400" width="640" /></a></div>
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Acrescenta-se os cubos de pêssego ao creme, envolvendo tudo muito bem.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8BjS6_vcYbclhUgpnStz35d7xXHbluk97XXDQrG4ZtOpiGuLvLLdCJyC1070kvtXYbopOIQ9PrWM_Y40oGF2a68KnNdVjKURfCArcLdAyvqbyoCQsqCck4haUUM2gxiyw70z/s1600/DELICIA+DE+P%C3%8ASSEGO4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8BjS6_vcYbclhUgpnStz35d7xXHbluk97XXDQrG4ZtOpiGuLvLLdCJyC1070kvtXYbopOIQ9PrWM_Y40oGF2a68KnNdVjKURfCArcLdAyvqbyoCQsqCck4haUUM2gxiyw70z/s1600/DELICIA+DE+P%C3%8ASSEGO4.jpg" height="400" width="640" /></a></div>
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Na travesse por cima dos palitos coloca-se metade deste creme. Depois esmagam-se à mão alguns palitos que se colocam por cima do creme. Finaliza-se com o resto do creme alisando muito bem.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTMSmp2Rc4eTCKHHCF77Mu2ksAjQAARlgfqUnffO4lBVQe-KgC8nomXpx5oqhZ1lvmYUq-woQ1nvSHujUGsbF-P7QznAwfKHJZQTiP0_j-Q8Mq0j70WxDbSAHioRpUmRGZBF_/s1600/DELICIA+DE+P%C3%8ASSEGO5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTMSmp2Rc4eTCKHHCF77Mu2ksAjQAARlgfqUnffO4lBVQe-KgC8nomXpx5oqhZ1lvmYUq-woQ1nvSHujUGsbF-P7QznAwfKHJZQTiP0_j-Q8Mq0j70WxDbSAHioRpUmRGZBF_/s1600/DELICIA+DE+P%C3%8ASSEGO5.jpg" height="360" width="640" /></a></div>
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Decora-se com pedaços de pêssego por cima.</div>
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Vai ao frigorifico até ser servido. </div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-33028434258404866812014-03-03T16:25:00.001+01:002014-03-03T16:25:25.817+01:00MOUSSE DE MORANGO<div style="text-align: center;">
Para os fãs deste deliciosa peça de fruta e para quem adora mousses, aqui está uma receita simples e deliciosa!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLLedcHpXJ_QQ1HVWpfs_qq4czRsX35I5YE0CTZ5jONY5C9Zt-x5GLblErAZkaZ2T-ndc5LCOW8KxtIWq-4J6YTJkNHLgsHMItPNuLxBBDkJXuiFa9c3kz9CR_dlZ3RImblUi/s1600/MOUSSE+DE+MORANGO8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLLedcHpXJ_QQ1HVWpfs_qq4czRsX35I5YE0CTZ5jONY5C9Zt-x5GLblErAZkaZ2T-ndc5LCOW8KxtIWq-4J6YTJkNHLgsHMItPNuLxBBDkJXuiFa9c3kz9CR_dlZ3RImblUi/s1600/MOUSSE+DE+MORANGO8.jpg" height="432" width="640" /></a></div>
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<div style="text-align: center;">
<b>INGREDIENTES</b></div>
<div style="text-align: center;">
<b> </b>500gr de morangos</div>
<div style="text-align: center;">
1 lata de leite condensado</div>
<div style="text-align: center;">
1 pacote de gelatina de morango</div>
<div style="text-align: center;">
1 chávena de água fervida</div>
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200ml de natas</div>
<div style="text-align: center;">
Morangos para decorar </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa5TOlS_ofAnoeVND7UAkWabVOm0PH9c-8rhNkGuUS_ieHQJZE_2dFVZX4Ix6NgeBlpbLIazEO8czcT5TozfPx-feF-a49KNTCOaD-FnFEZuiF_bAtNHA4OTHkY3uZ9oF7Pt6/s1600/MOUSSE+DE+MORANGO4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa5TOlS_ofAnoeVND7UAkWabVOm0PH9c-8rhNkGuUS_ieHQJZE_2dFVZX4Ix6NgeBlpbLIazEO8czcT5TozfPx-feF-a49KNTCOaD-FnFEZuiF_bAtNHA4OTHkY3uZ9oF7Pt6/s1600/MOUSSE+DE+MORANGO4.jpg" height="406" width="640" /></a></div>
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1º dissolver a gelatina na água, mexendo até ficar completamente dissolvida.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKA92Ht7HdtjS0sUBRk1lz7irE9u_nVY3401E43Qtp7Ko0Wu59otoFLG2KRE6m20vcIcilY2DAaeL-qr1o-XZSJGj4PHXLxtZo1zB4CGVdZ4LSb2WbJ7JhWLnYRlzhP5ykR-k/s1600/MOUSSE+DE+MORANGO5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKA92Ht7HdtjS0sUBRk1lz7irE9u_nVY3401E43Qtp7Ko0Wu59otoFLG2KRE6m20vcIcilY2DAaeL-qr1o-XZSJGj4PHXLxtZo1zB4CGVdZ4LSb2WbJ7JhWLnYRlzhP5ykR-k/s1600/MOUSSE+DE+MORANGO5.jpg" height="426" width="640" /></a></div>
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2º Numa liquidificadora coloque as 500gr de morangos cortados em pedaços, as natas e o leite condensado, misturando e batendo tudo muito bem.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVd_OZsdEHcKiCe_4UUpavkxnpYxbZyb1Z9t2vgAOt3iBx_8L2TlO5V_N0OKiKsMlEYTHg7FfbwZg2qGB74rqxDL08Ry5Mfoo6Pv1GDYV1ucCEMy3Zdc3MhGH1sGCPMHM4kVml/s1600/MOUSSE+DE+MORANGO6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVd_OZsdEHcKiCe_4UUpavkxnpYxbZyb1Z9t2vgAOt3iBx_8L2TlO5V_N0OKiKsMlEYTHg7FfbwZg2qGB74rqxDL08Ry5Mfoo6Pv1GDYV1ucCEMy3Zdc3MhGH1sGCPMHM4kVml/s1600/MOUSSE+DE+MORANGO6.jpg" height="400" width="640" /></a></div>
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3º Coloque esta mistura numa taça e acrescente a gelatina a este preparado.</div>
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Coloque no congelador por umas 2 horas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKzHTD1rfRYusOSJ0bL048l85ovw4xHGZwZ3oeMPMZugHI9oLzxTF7xF4l5cnXQqyzMTEt8UVZHujZuDxZJvVqV9zR07C101L1NUtc5Bk0l9478DZkXlquDL0_XdZjdfEcpUj/s1600/MOUSSE+DE+MORANGO7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKzHTD1rfRYusOSJ0bL048l85ovw4xHGZwZ3oeMPMZugHI9oLzxTF7xF4l5cnXQqyzMTEt8UVZHujZuDxZJvVqV9zR07C101L1NUtc5Bk0l9478DZkXlquDL0_XdZjdfEcpUj/s1600/MOUSSE+DE+MORANGO7.jpg" height="406" width="640" /></a></div>
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4º Por fim coloques quartos de morangos a decorar e, se quiser, polvilhe com açucar em pó. Coloque no frigorifico até servir.</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com2tag:blogger.com,1999:blog-22849614.post-64762423944246834492013-12-23T22:46:00.000+01:002013-12-23T22:46:17.176+01:00PEQUENO ASSADO NO FORNO<div style="text-align: center;">
Uma receita simples mas que leva o seu tempo para a sua confecção. Um delicioso jantar!</div>
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<div style="text-align: center;">
<b>INGREDIENTES</b></div>
<div style="text-align: center;">
2 colheres de sopa de margarina (eu usei 1 de azeite e uma de margarina)<b> </b></div>
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1 cebola picada</div>
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2 colheres de chá de manjericão e oregãos secos</div>
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1/3 chávena de farinha</div>
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2 chávenas e meia de leite</div>
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1 pacote de quejo ralado</div>
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1 pitada de noz-moscada</div>
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Sal e pimenta q.b. </div>
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10 ovos</div>
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300ml de natas</div>
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1 pacote de bacon já cortados aos pedacinhos</div>
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2 pacotes de fiambre já cortados aos cubinhos</div>
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250gr de tomates cereja (cortados ao meio)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj_6wEM7rNBHkQFJWE6tkhDH9t1mJVo7mE4qs7od61-ZdCy0uI0P27abFVcSfSH8a8kHCuBwfSq7GInPTUApe24-hPTFPnFXPstxiTfFGSryT6LYcrvUoPesy1Kxva6RGwrPj/s1600/PEQUENO+ASSADO+NO+FORNO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj_6wEM7rNBHkQFJWE6tkhDH9t1mJVo7mE4qs7od61-ZdCy0uI0P27abFVcSfSH8a8kHCuBwfSq7GInPTUApe24-hPTFPnFXPstxiTfFGSryT6LYcrvUoPesy1Kxva6RGwrPj/s640/PEQUENO+ASSADO+NO+FORNO.jpg" width="640" /></a></div>
<div style="text-align: center;">
Aquece-se o forno a 200ºC e forra-se um tabuleiro rectangular com papel vegetal.</div>
<div style="text-align: center;">
Derrete-se a margarina numa panela média em lume brando com a cebola e as ervas secas. Refoga-se por mais ou menos 3 minutos ou até a cebola amolecer. Acrescenta-se a farinha. cozinha-se, mexendo sempre, por dois minutos ou até borbulhar e começar a ficar dourado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfPteqijyyfC58KP4afZt79NCv6BVA4wzOdjUNAoX-Cuzq0xkpxtVmHYC-Dr3qXbkLtomEncVUZJl9SgOeqodhwtv3VCxPGv2KqgpNRMc-tbnbzhhKqMzqQhA1ISPeh8TOrcG/s1600/PEQUENO+ASSADO+NO+FORNO1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfPteqijyyfC58KP4afZt79NCv6BVA4wzOdjUNAoX-Cuzq0xkpxtVmHYC-Dr3qXbkLtomEncVUZJl9SgOeqodhwtv3VCxPGv2KqgpNRMc-tbnbzhhKqMzqQhA1ISPeh8TOrcG/s640/PEQUENO+ASSADO+NO+FORNO1.jpg" width="640" /></a></div>
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Retira-se do lume. Aos poucos junta-se as duas chávenas de leite, mexendo constantemente até ficar sem grumos. Volta-se a colocar ao lume e junta-se o queijo e a noz moscada. Tempera-se com sal e pimenta. Cozinha-se, mexendo por uns 10 minutos. Tira-se do lume e deixa-se arrefecer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmQDF4SWzWVJ5I8feyxHpsIw4Maf8hlVd-5D9MSNWw4cK10ck4VeXV01ebJPP_jdF-d_6nEGrzx6yWDK-2LsmcJeu8cw1NZkmH4gJOumnjMRYuJhGjX313dBQG2Or6ZAD_9Bl/s1600/PEQUENO+ASSADO+NO+FORNO2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmQDF4SWzWVJ5I8feyxHpsIw4Maf8hlVd-5D9MSNWw4cK10ck4VeXV01ebJPP_jdF-d_6nEGrzx6yWDK-2LsmcJeu8cw1NZkmH4gJOumnjMRYuJhGjX313dBQG2Or6ZAD_9Bl/s640/PEQUENO+ASSADO+NO+FORNO2.jpg" width="640" /></a></div>
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Bate-se os ovos com as natas e o restante leite numa tijela grande. Acrescenta-se ao molho branco na panela juntamente com o fiambre já cortado.</div>
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Deita-se esta mistura no tabuleiro e vai ao forno por uns 30 minutos ou até as bordas começarem a ficar firmes.</div>
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Entretanto numa frigideira antiaderente em lume médio cozinha-se o bacon por 3 a 4 minutos ou até começarem a ficar estaladiços.</div>
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Cortam-se os tomates cereja ao meio.</div>
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<div style="text-align: center;">
Retira-se o tabuleiro do forno e cobre-se com o bacon e os tomates cereja. Vai ao forno novamente por mais 15 a 25 minutos ou até estar cozinhado a gosto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvPfcFKZJwMOZzeAN1BRcYd_We3qugrWqVuboRjxaMf_uyxHMXhWNV_rKf1c-qZ36AHnxBxcrHe5hCLtJ3BtN4YuI_Us6_lB1n4C1ah9NgtMEzN90-7z-Gzy9q0m7Gt94a3fN/s1600/PEQUENO+ASSADO+NO+FORNO7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvPfcFKZJwMOZzeAN1BRcYd_We3qugrWqVuboRjxaMf_uyxHMXhWNV_rKf1c-qZ36AHnxBxcrHe5hCLtJ3BtN4YuI_Us6_lB1n4C1ah9NgtMEzN90-7z-Gzy9q0m7Gt94a3fN/s640/PEQUENO+ASSADO+NO+FORNO7.jpg" width="640" /></a></div>
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Retrira-se e deixa-se arrefecer por uns 5 minutos e depois é só servir.</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-40435777818114868482013-12-23T22:05:00.000+01:002013-12-23T22:05:29.650+01:00BOLO RAINHA (ESPECIAL)<div style="text-align: justify;">
A chegada das festas Natalícias fazem-nos pensar em doces tais como o famoso Bolo Rei e/ou Rainha. Infelizmente, eu sou muito esquisita, como por exemplo eu não gosto de frutas cristalizadas e de passas. Acredito que não serei a única por isso, este ano, decidi experimentar seguir a receita do Bolo Rei/Rainha mas, sem o uso das passas nem das frutas cristalizadas, por isso ficou um pouco alterado, ESPECIAL. E assim foi!</div>
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<b>INGREDIENTES</b><br />700g de Farinha <br />10g de fermento seco (ou 3 + ½ colheres de chá) para pão</div>
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100ml de água fria<br />150g de açúcar<br />100g de margarina<br />50g de manteiga<br />3 ovos<br />100g de frutos secos (pinhões, nozes, amêndoas) partidos</div>
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1 laranja, raspas </div>
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4 colheres de sopa de vinho do Porto<br />½ colher de chá de sal</div>
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Junta-se a farinha, o fermento, a água, o açúcar, a margarina e a manteiga (amolecidas), os ovos, a raspa de laranja e o sal. Eu usei a minha máquina do pão e seleccionei o programa “massa” (com duração cerca de 1h30m). Ao fim da primeira amassadura, acrescenta-se as frutas secas, o vinho do Porto e selecciona-se novamente o mesmo programa.</div>
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No final retira-se a massa da forma da máquina e forma-se o bolo rei (o buraco deve ser largo). Coloca-se num tabuleiro, previamente untado de óleo. Tape com um pano e deixa-se levedar por mais ou menos 1h num lugar “quentinho”. Leva-se ao forno, pré-aquecido a 180ºC, por 30 a 35 minutos.</div>
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<u><b>Nota:</b></u><br />Se preferirem fermento fresco de padeiro, usa-se cerca de 12g, em substituição do fermento fresco.</div>
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<span style="font-size: x-large;"><span style="font-family: Times,"Times New Roman",serif;"><b><span style="color: #38761d;">BOAS </span><span style="color: red;">FESTAS</span>!!!!!</b></span></span></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-55355668952600456262013-12-21T21:42:00.000+01:002013-12-21T21:42:09.488+01:00FOFOS DE CARNE PICADA<div style="text-align: justify;">
Estava eu hoje a olhar para a carne picada e sem saber bem o que fazer, pois as receitas habituais já as fiz imensas vezes, tentei pensar em algo novo... quando descobri esta receita. Algo diferente e ao mesmo tempo rápido e delicioso. Vejam só!</div>
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<b>Ingredientes </b></div>
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<u>Massa</u></div>
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250gr de farinha </div>
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2 colheres de chá de fermento </div>
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1 colher de café de sal fino </div>
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25 gr de margarina </div>
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50 gr. de óleo</div>
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250 gr de leite </div>
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2 ovos </div>
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<u>Recheio </u></div>
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200gr de carne picada</div>
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A carne picada para o recheio faz-se num refogado normal com 1 colher de sopa de azeite, meio caldo knorr de alho e pimentão, sal e pimenta a gosto. Muito simples, sem molhos nem grandes temperos. </div>
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Para a massa junta-se todos os ingredientes na batedeira e bater bem na velocidade 3.</div>
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Nas formas de queques grandes (untadas e polvilhadas com farinha) enche-se até meio com a massa, colocar depois o recheio da carne picada e por fim termina-se novamente com a restante massa. </div>
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Levar a forno médio (180º) até ficarem douradinhos (aproximadamente 30 minutos).</div>
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<b> BOM APETITE!!!</b></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-48228785209686124802013-12-03T10:28:00.000+01:002013-12-03T10:28:00.769+01:00MAÇÃ ASSADA NO FORNO<div style="text-align: center;">
Nada mais simples que uma boa e grande maçã reineta cozida no forno... uma verdadeira delicia como sobremesa.</div>
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<b>INGREDIENTES</b></div>
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4 maçãs reinetas</div>
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1 cálice de vinho do porto</div>
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4 colheres de sopa de açucar</div>
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Canela em pó ou pau de canela</div>
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Lavam-se bem as maçãs que se colocam numa travessa de ir ao forno,</div>
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Descaroça-se as maçãs.</div>
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Deita-se por cima de cada maçã o vinho do Porto, assim como uma colher de sopa de açucar e polvilha-se com canela em pó. Se tiverem e preferirem pode-se sempre colocar um pau de canela dentro de cada maçã em vez de as polvilharem com a canela em pó. </div>
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Vai ao forno de 200ºC por uns 40 minutos.</div>
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Pessoalmente prefiro as maçãs um pouco desfeitas e ligeiramente caramelizadas por cima. Se as preferirem menos desfeitas deixem-nas antes cozinhar a 180º pelo mesmo tempo. </div>
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<b>DELICIEM-SE!!</b></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-60676632197294322462013-12-03T00:04:00.001+01:002013-12-03T00:04:40.286+01:00SONHOS DE BACALHAUO Natal parece já fazer parte da vida de muitos por isso achei por bem começar com esta pequena mas deliciosa ideia. ENJOY!<br />
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<b>INGREDIENTES:</b></div>
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2 postas de bacalhau (usei congelado)<br />
125 gr de farinha<br />
2 colheres de sopa de azeite<br />
250ml de água<br />
3 ovos<br />
sal q.b.<br />
pimenta q.b.<br />
noz-moscada q.b. </div>
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salsa ou coentros a gosto </div>
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Óleo para fritar</div>
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Numa panela coloca-se as duas postas de bacalhau a cozer. </div>
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<span class="georgianormal">Põe-se uma panela ao lume com a água, o azeite e a pitada de sal.<br />
Quando levantar fervura junta-se de uma vez a farinha.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBN1Iag-jJcfDkzWXCJERS-1HX1BmHTZ1d6_ErR9KnvDChszs6fTAE8R5W0A7eLTEltSiGpvXBSGRbdjlVLPKDH9IVxfvaqaOWaRLWIhyphenhyphenBJ3y5knyvtCPDpADVoZcTkfQsYcY/s1600/SONHOS+DE+BACALHAU2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBN1Iag-jJcfDkzWXCJERS-1HX1BmHTZ1d6_ErR9KnvDChszs6fTAE8R5W0A7eLTEltSiGpvXBSGRbdjlVLPKDH9IVxfvaqaOWaRLWIhyphenhyphenBJ3y5knyvtCPDpADVoZcTkfQsYcY/s640/SONHOS+DE+BACALHAU2.jpg" width="400" /></a></div>
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<span class="georgianormal">Bate-se sempre com a colher de pau até se formar uma bola que se separa do fundo e das paredes da panela.
Retira-se do lume e bate-se a massa até ela arrefecer.
Junta-se os ovos um a um, e vai-se mexendo de cada vez que se coloca um.<br /> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdPh7_ngEV0v25KeFijYVhrh6OHeUq18cXus7YoITt-0TBgVwHmlJGZvoVXgnrAYX-op3Y6d3zkTQkllHlSwY9ljn9lUI6YY-sZDPxB8b2OOc06KB56pC2rEMeVYRwR0zNKgD/s1600/SONHOS+DE+BACALHAU3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdPh7_ngEV0v25KeFijYVhrh6OHeUq18cXus7YoITt-0TBgVwHmlJGZvoVXgnrAYX-op3Y6d3zkTQkllHlSwY9ljn9lUI6YY-sZDPxB8b2OOc06KB56pC2rEMeVYRwR0zNKgD/s640/SONHOS+DE+BACALHAU3.jpg" width="640" /></a></div>
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<span class="georgianormal"> Por último junta-se o bacalhau préviamente cozido e desfiado.<br />
Rectificam-se os temperos de sal, pimenta, um pouco de noz-moscada e salsa ou coentros a gosto.</span></div>
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<span class="georgianormal">(nesta minha usei coentros)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8s8qS447ME23q9MlCiSsMn8NcN3n_lIwkz0QkbeLIFNdInBBrgSDTUQ2bD0RUBAK5EDtX81frR85cF7jx_hBwaeqo6pRPucpk9ebJ8VqtnKP8H_9Lm93gmOxmFhW78x4JCh73/s1600/SONHOS+DE+BACALHAU4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8s8qS447ME23q9MlCiSsMn8NcN3n_lIwkz0QkbeLIFNdInBBrgSDTUQ2bD0RUBAK5EDtX81frR85cF7jx_hBwaeqo6pRPucpk9ebJ8VqtnKP8H_9Lm93gmOxmFhW78x4JCh73/s640/SONHOS+DE+BACALHAU4.jpg" width="426" /></a></div>
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<span class="georgianormal">Coloca-se óleo a aquecer e quando estiver bem quente faz-se bolinhas com a ajuda de duas colheres de sopa e vai-se assim fazendo os sonhos um a um.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt0dX91Ejf1VLh2kuSlfls7qhRdpvpUvs80swl01ek_DMW55_xVpfOKUjoyZyX4F0xs7ozMDibz-f-qY6WES0CVMj_QYE3KT3E64ng7vzvosa60X3loBO6QC47uPIFc50EOEI/s1600/SONHOS+DE+BACALHAU5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqt0dX91Ejf1VLh2kuSlfls7qhRdpvpUvs80swl01ek_DMW55_xVpfOKUjoyZyX4F0xs7ozMDibz-f-qY6WES0CVMj_QYE3KT3E64ng7vzvosa60X3loBO6QC47uPIFc50EOEI/s640/SONHOS+DE+BACALHAU5.jpg" width="640" /></a></div>
<div style="text-align: center;">
Um excelente acompanhamento é arroz de tomate.</div>
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BOM APETITE!!!</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-86264376981135073592013-12-01T20:44:00.000+01:002013-12-01T20:44:00.342+01:00BOLO DE FRUTAS VERMELHAS COM MARCARPONE<div style="text-align: justify;">
Uma receita original da Mafalda Pinto Leite mas, como sempre, alterada por mim. Sou da opinião de que cada receita deve ter sempre um toque pessoal de quem a cozinha, pois uma receita nunca fica sempre igual. Até porque cada "mão" é unica e especial. E esta não é excepção. Posso aé acrescentar que o aspecto final poderá não ser dos mais apelativos mas que é uma delicia lá isso vos garanto 100%. Ora aqui vai!</div>
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<div style="text-align: center;">
<b>INGREDIENTES PARA A MASSA:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqDdSeFZ9rpZLkpU4QNVo5uQ6zeIZcpsdHrO-Ljh0wr6TrLvwSXJAowlhK2xHxexloANjELn-jGZlSImCZEkDyfjIB7PvjKU2McdmV1pFvkPUXl532e0tKhunvHUCLZ4aT1E5/s1600/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjqDdSeFZ9rpZLkpU4QNVo5uQ6zeIZcpsdHrO-Ljh0wr6TrLvwSXJAowlhK2xHxexloANjELn-jGZlSImCZEkDyfjIB7PvjKU2McdmV1pFvkPUXl532e0tKhunvHUCLZ4aT1E5/s640/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE.jpg" width="640" /></a></div>
<div style="text-align: center;">
1 lata de leite de côco</div>
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1 chávena e meia de côco ralado</div>
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200gr manteiga á temperatura ambiente</div>
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1 chávena de açucar</div>
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4 ovos</div>
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2 chávenas de farinha</div>
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1 colher de chá de fermento em pó</div>
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<b>INGREDIENTES DO RECHEIO E COBERTURA:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vmhA8Z7_igopSwpNKpjAqRGlieRZYYz7zsicxoBCpThp5necaZuWgt7IBDIxx6pS1GYl21MxR1VCZcEWx56Z5yg9L9knmA2tHn3nT9CDx3VTHIg-4X3neEdc07YUnp6guur5/s1600/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vmhA8Z7_igopSwpNKpjAqRGlieRZYYz7zsicxoBCpThp5necaZuWgt7IBDIxx6pS1GYl21MxR1VCZcEWx56Z5yg9L9knmA2tHn3nT9CDx3VTHIg-4X3neEdc07YUnp6guur5/s640/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE7.jpg" width="640" /></a></div>
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<b> </b>1 chávena de compota ou doce de frutos vermelhos</div>
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1 embalagem de mascarpone á temperatura ambiente</div>
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Frutos vermelhos variados (eu usei congelados que deixei a descongelar durante a preparação)</div>
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<b> </b> </div>
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<b>PREPARAÇÃO DA MASSA:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyzzqhyphenhyphen53yigHnCY8WaEEbyKQQceF1anmCsbTu5nMrRS27Qf1gx3ootRjtVveuX7HPXjuKkuj5Oc3vXE7vQWQPq9CtislWqpBwdzJrouu967V2fpykgb6ATjgydG2g9_vcrh2/s1600/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyzzqhyphenhyphen53yigHnCY8WaEEbyKQQceF1anmCsbTu5nMrRS27Qf1gx3ootRjtVveuX7HPXjuKkuj5Oc3vXE7vQWQPq9CtislWqpBwdzJrouu967V2fpykgb6ATjgydG2g9_vcrh2/s640/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE1.jpg" width="640" /></a></div>
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<b> </b></div>
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Aquecer o forno a 180º. Forra-se uma forma redonda com papel vegetal e reserva-se.</div>
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Mistura-se o leite de côco e o côco ralado numa panela pequena em lume médio. Deixa-se levantar fervura. Depois retira-se do lume e deixa-se arrefecer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf_1Y4sCaXmgH5E8DWZa5nlI7J5gX4F0bM0XBolgb0A5Nu047MDxPFwI7k2bwfo-DBzENTwW31Ur3ZZBp5IUSd_ch9-r8vaA2ruwpGgUsVXbg4gP1UWtIV9YPZe3HXwkwp3_y/s1600/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf_1Y4sCaXmgH5E8DWZa5nlI7J5gX4F0bM0XBolgb0A5Nu047MDxPFwI7k2bwfo-DBzENTwW31Ur3ZZBp5IUSd_ch9-r8vaA2ruwpGgUsVXbg4gP1UWtIV9YPZe3HXwkwp3_y/s640/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE3.jpg" width="640" /></a></div>
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Numa batedeira bate-se a manteiga com o açucar até se obter um creme homogéneo. Adiciona-se os ovos 1 a 1, batendo bem após cada adicção. Incorpora-se metade da farinha. Depois junta-se a mistura do côco e continua-se a bater. Finaliza-se com a restante farinha. Coloca-se a massa na forma e leva-se a cozer ao forno por uns 30 a 35 minutos ou até ficar dourado e cozinhado no interior (quando um palito inserido no centro sai limpo). </div>
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Retira-se do forno e deixa-se arrefecer por uns 10 minutos.</div>
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Assim que o bolo estiver arrefecido corta-se ao meio. Numa das partes barra-se a compota/doce de frutas e por cima uma parte do mascarpone. Volta-se a colocar a outra metade do bolo por cima que se barra com o restante mascarpone finalizando-se com as frutas vermelhas por cima.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLTeGYCgAyIjKJVIry4bQEVBrHnEUtCvss4DqmGKsvk5Kg__JEfcN5jZms4kXRZzDvvk7WPfH8UXhutgMsnlrtTRXt1luEs1_DLwjNp7odBQtTG6DVxtAHlog_KZDsuqtZvG8/s1600/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLTeGYCgAyIjKJVIry4bQEVBrHnEUtCvss4DqmGKsvk5Kg__JEfcN5jZms4kXRZzDvvk7WPfH8UXhutgMsnlrtTRXt1luEs1_DLwjNp7odBQtTG6DVxtAHlog_KZDsuqtZvG8/s640/BOLO+DE+FRUTAS+VERMELHAS+E+MASCARPONE6.jpg" width="640" /></a></div>
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Se quiserem podem polvilhar com açucar em pó por cima antes de servirem.</div>
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Uma verdadeira delicia! </div>
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<b> </b></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-82329436263218969542013-11-30T20:04:00.001+01:002013-11-30T20:04:23.729+01:00SOPA ESPECIAL DE ABÓBORA<div style="text-align: justify;">
Esta receita foi-me dada pelo meu querido pai, que é um cozinheiro de excelência. Quando comecei a fazer esta receita tive algumas duvidas, das quais lhe liguei e fiquei logo esclarecida. O final eu alterei-a um pouco ao meu gosto pessoal, como faço sempre em cada receita que faço... mas aqui partilho convosco esta grandiosa e deliciosa sopita.</div>
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<b>INGREDIENTES</b> </div>
<div style="text-align: center;">
1 abóbora inteira</div>
<div style="text-align: center;">
Meio chouriço</div>
<div style="text-align: center;">
3 dentes de Alho</div>
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1 Cebola</div>
<div style="text-align: center;">
3 ou 4 batatas</div>
<div style="text-align: center;">
1 pitada de gengibre</div>
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2 colheres de sopa de vinagre</div>
<div style="text-align: center;">
3 colheres de sopa de massa de tomate</div>
<div style="text-align: center;">
2 colheres de sopa de Farinha de Milho</div>
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1 Piri-Piri Moído</div>
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1 pitada de Pimenta</div>
<div style="text-align: center;">
200ml azeite</div>
<div style="text-align: center;">
1 couve lombarda ou mesmo espinafres</div>
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<div style="text-align: center;">
<b>PREPARAÇÃO</b></div>
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Lava-se a abóbora e corta-se na parte superior um círculo de cerca de 10 cm de modos a caber a mão lá dentro. Tiram-se todas a pevides do interior e com a ajuda de uma colher extrair para um recipiente a polpa. Guarda-se a abobora e a tampa que se cortou.</div>
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<br />Num tacho faz-se um refogado com metade do azeite, o alho, a cebola cortada, a pimenta, o gindungo (pipi-piri), o gengibre e um quarto do chouriço cortado aos bocadinhos, (não deixar o alho alourar muito), por o tomate e em seguida 1 litro e meio de água de preferência quente, um pouco de sal as batatas descascadas e cortada em 4 e a abobora que se extraiu, deixar ferver até a batata estar cozida.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVMML4pcIhi07i3HessWCNb5GQ7Y33GedbwPOTQDNT0S2K3VSYbE4vX735XfcHalJR6voaXsIyHC_K0e_GBvCRIpXvTqOsGKTXJxlREjXYPD52xHUktohfJ6dXkOPxfDKw_qs/s1600/SOPA+ESPECIAL+DE+AB%C3%93BORA3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVMML4pcIhi07i3HessWCNb5GQ7Y33GedbwPOTQDNT0S2K3VSYbE4vX735XfcHalJR6voaXsIyHC_K0e_GBvCRIpXvTqOsGKTXJxlREjXYPD52xHUktohfJ6dXkOPxfDKw_qs/s640/SOPA+ESPECIAL+DE+AB%C3%93BORA3.jpg" width="400" /></a></div>
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Com a ajuda de uma varinha desfaz-se tudo em puré. Junta-se o vinagre a farinha de milho desfeita num pouco de água e o resto do azeite. (aqui acrescenta-se a hortaliça cortada escolhida - coisa que eu nesta não fiz porque preferi comer apenas o creme).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPt3hmQm4K_W3BOlp5wCCdbJAylsnhyphenhyphen8rR04cx014RBivfFGxoR-q4rg2rM5AegtTV59u_8zID2S15bdkkRBerOVDrg9cie1OPqEQjn3SdLpuMaC_AbmpyOOJclDvrgjKstWlq/s1600/SOPA+ESPECIAL+DE+AB%C3%93BORA4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPt3hmQm4K_W3BOlp5wCCdbJAylsnhyphenhyphen8rR04cx014RBivfFGxoR-q4rg2rM5AegtTV59u_8zID2S15bdkkRBerOVDrg9cie1OPqEQjn3SdLpuMaC_AbmpyOOJclDvrgjKstWlq/s640/SOPA+ESPECIAL+DE+AB%C3%93BORA4.jpg" width="452" /></a></div>
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Passados dez minutos ou um quarto de hora, lavar e escorrer o interior da abobora, fazer uma prova de sal e de seguida deita-se a sopa para dentro dela. Pôr a tampa e se estiver folgada espeta-se três ou quatro palitos de modo a que não caia para dentro. Leva-se assim para dentro do forno a 200º por 10 minutos a um quarto de hora e está pronto a servir.</div>
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Posso-vos dizer que ficou uma delicia:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEoB0mx0H4ZoKeyd1s_GyB0_dhtWq5dp_SBWKViWy2g5qiMqrU3CxXxfW6oP4Hc2-ByS5rl98E6xvVLGFtkGse0mp68Q_LT0eKMmQOHWBoby5UsA0eMrHBq9Fgq07u0byXanW/s1600/SOPA+ESPECIAL+DE+AB%C3%93BORA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEoB0mx0H4ZoKeyd1s_GyB0_dhtWq5dp_SBWKViWy2g5qiMqrU3CxXxfW6oP4Hc2-ByS5rl98E6xvVLGFtkGse0mp68Q_LT0eKMmQOHWBoby5UsA0eMrHBq9Fgq07u0byXanW/s640/SOPA+ESPECIAL+DE+AB%C3%93BORA.jpg" width="640" /></a></div>
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<b> BOM APETITE!!!</b></div>
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<u>(E obrigada ao paizito)</u></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-55502577919701510052013-11-12T16:36:00.000+01:002013-11-12T16:36:08.658+01:00SOBREMESA DE BOLACHA MARIA COM MORANGOS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOIQfbA026ilUGJvPs1HGambDHsmFH-KyXdEr5fLjLm_QXH4mA-5ttSx69m8zJ2VBxKdcDWYc_mWYUcMTpvSA0X7hu8mRdC4f3g-NnH-TMyO1ZOv4JbSzMO5hdO65gtfVjgFs/s1600/DOCE+DE+BOLACHA+COM+MORANGOS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOIQfbA026ilUGJvPs1HGambDHsmFH-KyXdEr5fLjLm_QXH4mA-5ttSx69m8zJ2VBxKdcDWYc_mWYUcMTpvSA0X7hu8mRdC4f3g-NnH-TMyO1ZOv4JbSzMO5hdO65gtfVjgFs/s640/DOCE+DE+BOLACHA+COM+MORANGOS.jpg" width="640" /></a></div>
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<b>INGREDIENTES</b><br />1 pacote de bolachas Maria<br />1 lata de leite condensado<br />250 ml de leite<br />6 gemas</div>
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1 taça de café<br />400 ml de natas</div>
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1 colher de sopa de farinha maizena</div>
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500gr morangos</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAz282QOP3wMh8V7qNrN_k4i_FeEuxJmnBDNozZ8MkLI8GNcaKWFhS1q4RpDHNNQLMJYXEf2SDuCIDIbK6GhX3xgK8zmGIpDN7BVdHSbatC1yoyb4YbOG72fH4U9es7RwVmr0/s1600/DOCE+DE+BOLACHA+COM+MORANGOS1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAz282QOP3wMh8V7qNrN_k4i_FeEuxJmnBDNozZ8MkLI8GNcaKWFhS1q4RpDHNNQLMJYXEf2SDuCIDIbK6GhX3xgK8zmGIpDN7BVdHSbatC1yoyb4YbOG72fH4U9es7RwVmr0/s640/DOCE+DE+BOLACHA+COM+MORANGOS1.jpg" width="640" /></a></div>
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<br />Deita-se o leite condensado numa panela, juntam-se as gemas, o leite e a farinha maizena. </div>
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Mexe-se e mistura-se tudo ao lume até ferver e ficar um creme.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuojRJ-SYhbGPT27xuqV9hZ4GL7JB_ZL4qN-988TO6TmFhhEREbpWcZzJwrDtI60GqBrh9rTSOxqLJOC-yRgC8uiRmhTitAKUaXRp_iMgkskXKJ2VRC1xL77zBJsS7zPm2RB1/s1600/DOCE+DE+BOLACHA+COM+MORANGOS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuojRJ-SYhbGPT27xuqV9hZ4GL7JB_ZL4qN-988TO6TmFhhEREbpWcZzJwrDtI60GqBrh9rTSOxqLJOC-yRgC8uiRmhTitAKUaXRp_iMgkskXKJ2VRC1xL77zBJsS7zPm2RB1/s640/DOCE+DE+BOLACHA+COM+MORANGOS2.jpg" width="640" /></a></div>
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Tal como se faz no Bolo de Bolacha, vai-se deitando uma camada do creme num recipiente. Depois dispõem-se por cima uma camada de bolachas previamente passadas pelo café e por fim laminas de morango previamente cortadas. E vão-se fazendo assim as camadas até acabar o creme. Por cima da úlima camada de creme dispõem-se morangos cortados ao meio (ver foto).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5tgAgVn56Zr-_PrbBH7HeEIFl3nbmr9Ovu-3mecUBChx0seNFj2vHZvSLD84mfBIFMAUHrFDtdoIafpv9xyGVRAmaaZ24lNg2NNkurDlBw37ZNPaV6faYNwkRo4muojX6hd8/s1600/DOCE+DE+BOLACHA+COM+MORANGOS3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5tgAgVn56Zr-_PrbBH7HeEIFl3nbmr9Ovu-3mecUBChx0seNFj2vHZvSLD84mfBIFMAUHrFDtdoIafpv9xyGVRAmaaZ24lNg2NNkurDlBw37ZNPaV6faYNwkRo4muojX6hd8/s640/DOCE+DE+BOLACHA+COM+MORANGOS3.jpg" width="640" /></a></div>
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Bate-se as natas em chantilly e espalhe por cima do doce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYaxKgFAF5jBURxhkkFu7djg7dIGxnOOGI7q9zTgxeDcs2c4IC4srncgjACX03QXLhq0Dd6QWMeex-xnqNyQ9jZgrTSfrMT0idK1rCt5TYl2MsagMPGOSEWrBMWwM6f28LlCW/s1600/DOCE+DE+BOLACHA+COM+MORANGOS4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZYaxKgFAF5jBURxhkkFu7djg7dIGxnOOGI7q9zTgxeDcs2c4IC4srncgjACX03QXLhq0Dd6QWMeex-xnqNyQ9jZgrTSfrMT0idK1rCt5TYl2MsagMPGOSEWrBMWwM6f28LlCW/s640/DOCE+DE+BOLACHA+COM+MORANGOS4.jpg" width="426" /></a></div>
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Eu decorei com os restantes morangos cortados aos meio e com alguns merengues.</div>
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Leva-se ao frigorífico até servir.</div>
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<i><span style="font-size: large;"><b>BON APPÉTIT</b></span></i></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-45086666387538097462013-10-18T00:32:00.002+02:002013-10-18T00:32:54.959+02:00TARDE DE PÊRA COM MOLHO INGLÊSContinuo numa saga em como aproveitar as pêras do meu jardim por isso, resolvi fazer uma tarte. Simples e rápida e ao mesmo tempo deliciosa. E quem diz pêra, diz outra frua qualquer a vosso gosto.<br />
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<b>INGREDIENTES:</b></div>
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1 pacote de massa quebrada</div>
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1 pacote de 500ml de molho inglês</div>
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6 pêras</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2MWu_9olUKkAxHkL_8hpbGz6VHC7wkCJOh3J1Oy26tSow4vEWxlbhkEA0Kgw1P9b_S4AHAnzPjlO1vw-evW3d_gOu6HWfNHZLuACYeU0wr4VzSISFmQSB82mSwZmUXdNeIzJ/s1600/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2MWu_9olUKkAxHkL_8hpbGz6VHC7wkCJOh3J1Oy26tSow4vEWxlbhkEA0Kgw1P9b_S4AHAnzPjlO1vw-evW3d_gOu6HWfNHZLuACYeU0wr4VzSISFmQSB82mSwZmUXdNeIzJ/s640/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS.jpg" width="640" /></a></div>
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O primeiro passo é colocar a massa numa forma própria para tartes deixando ficar o papel vegetal que ela trás consigo. Fazer uns furos na massa com a ajuda de um garfo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDx2F0HZ3hy1HkvafDZa7WFAls9thjp3GdUsgyS5TJFq7J5NCy3OWEsz2R3JkC9vSo8fyWlpi0831eDvA9J7BiyypvSHUkFkA_k0qYArYQggeeKhvrAwETces0QNQBFwfV-Di/s1600/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDx2F0HZ3hy1HkvafDZa7WFAls9thjp3GdUsgyS5TJFq7J5NCy3OWEsz2R3JkC9vSo8fyWlpi0831eDvA9J7BiyypvSHUkFkA_k0qYArYQggeeKhvrAwETces0QNQBFwfV-Di/s640/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS1.jpg" width="640" /></a></div>
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Entretanto descasque as pêras e corte-as aos gomos que vai colocando por cima da massa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJFSbJZSFtiBIWKpka23RavgA_4gTxXlXfR2Fg6pf2FoTU6dGwVgqIKvGFZ2w0gVN8pBWEwXPOupLYZjKxDcKp9ZCGNUKqq0eT1C68NpkoQ5UaF2zRxGJ5EZBNECG4hWIc7m3/s1600/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJFSbJZSFtiBIWKpka23RavgA_4gTxXlXfR2Fg6pf2FoTU6dGwVgqIKvGFZ2w0gVN8pBWEwXPOupLYZjKxDcKp9ZCGNUKqq0eT1C68NpkoQ5UaF2zRxGJ5EZBNECG4hWIc7m3/s640/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS2.jpg" width="426" /></a></div>
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Quando a forma estiver toda forrada com pêras é só colocar o molho inglês por cima. </div>
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Vai ao forno de 200º por mais ou menos uma meia hora ou até tostar um pouco por cima.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hdJYa4bG1yWqY2RNcKUBU0l_1cFfrcDQ0wCukcVG88cyOEmDX1ThAQ_O0TcZozx_KwpXbQu7QKT5L5Z6AXfIvwOdyEKz7wQJ42zM09Kg2SLkIsSQSGun7jcyeA0qwjbTA73h/s1600/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hdJYa4bG1yWqY2RNcKUBU0l_1cFfrcDQ0wCukcVG88cyOEmDX1ThAQ_O0TcZozx_KwpXbQu7QKT5L5Z6AXfIvwOdyEKz7wQJ42zM09Kg2SLkIsSQSGun7jcyeA0qwjbTA73h/s640/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UV6qk8hzawbzbbcf6XQAbEoMNe4wOTLtN5MTAaAPkO77aWIrHPw-nPmVfR6sE7WzmuaLCmh8syQ3shTjQGsQI7HxM7Abew_c_n5sljAPmdjxCsZG7tOJp96gGrBtjkmJJRUs/s1600/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UV6qk8hzawbzbbcf6XQAbEoMNe4wOTLtN5MTAaAPkO77aWIrHPw-nPmVfR6sE7WzmuaLCmh8syQ3shTjQGsQI7HxM7Abew_c_n5sljAPmdjxCsZG7tOJp96gGrBtjkmJJRUs/s640/TARTE+DE+P%C3%8ARA+COM+MOLHO+INGL%C3%8AS4.jpg" width="640" /></a></div>
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Pode se servir com açucar em pó, e se ainda estiver quentinho pode-se ainda acrescentar um bola de gelado a gosto - de preferência de Baunilha.</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-46931987913630151362013-10-09T14:22:00.000+02:002013-10-09T23:03:19.551+02:00CRUMBLE DE PÊRA<div style="text-align: justify;">
E que tal aproveitar fruta para fazer uma sobremesa simples e deliciosa? Ora aqui está uma delas! Isto porque afinal, tenho no meu jardim uma enorme pereira... como ela é mesmo enorme não as conseguimos apanhar. Como tal temos de esperar que as "madames" caiam para que as possamos comer. E últimamente têm caído muitas. Como não consigo dar vazão a tanta pêra, tenho dado a amigos. Mas quis aproveitar para fazer algo doce com elas. Como há dias fiz um doce de abóbora, my favourite, pensei no que fazer com as famosas peritas. Foi quando me lembrei de fazer um delicioso crumble. E assim foi.</div>
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<b>INGREDIENTES</b></div>
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5 pêras</div>
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canela a gosto</div>
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100gr de margarina a temperatura ambiente</div>
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200gr de farinha</div>
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300gr de açucar</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMZBtubpR8t-U2cNGtT5SypYGVhFcjy3rl3pFo150wTTnvnKtPhfQ2kS1-UyVwczHOGdyM_C9Ftr3KC0OQ4pkC87_iOXiUihyphenhyphen42WZ3IqWY_OD-oe5Avjh3P7E6gK29VBT545C/s1600/CRUMBLE+DE+PERA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMZBtubpR8t-U2cNGtT5SypYGVhFcjy3rl3pFo150wTTnvnKtPhfQ2kS1-UyVwczHOGdyM_C9Ftr3KC0OQ4pkC87_iOXiUihyphenhyphen42WZ3IqWY_OD-oe5Avjh3P7E6gK29VBT545C/s640/CRUMBLE+DE+PERA.jpg" width="640" /></a></div>
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O primeiro passo é descascar as pêras e cortá-las aos pedacitos para uma travessa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ws_pm2PfUPytiCJ8tD6wyAdVZ-TbKNn30gu_teeKG4Sf-L8srTV_stZu23_ByRYGkoXnSMUhd_q_er_kKVgAxte4GkS2n8SIExqLRn0pMOqvD8rJJ8SRi2gqhS4BSzwfyvhT/s1600/CRUMBLE+DE+PERA1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ws_pm2PfUPytiCJ8tD6wyAdVZ-TbKNn30gu_teeKG4Sf-L8srTV_stZu23_ByRYGkoXnSMUhd_q_er_kKVgAxte4GkS2n8SIExqLRn0pMOqvD8rJJ8SRi2gqhS4BSzwfyvhT/s640/CRUMBLE+DE+PERA1.jpg" width="640" /></a></div>
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Coloca-se por cima canela em pó a gosto.</div>
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À parte mistura-se a margarina, com a farinha e o açucar. Mexe-se tudo muito bem com a ajuda de um garfo, até ficar tudo muito bem incorporado.</div>
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Coloca-se a mistura por cima das pêras e vai ao forno por 1h numa temperatura de 180º.<br />
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Servir com uma bola de gelado (de preferência).<br />
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Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-38930847163096833242013-10-01T21:28:00.000+02:002013-10-01T21:28:10.269+02:00SOUFLÉ DE PEIXE<div style="text-align: center;">
Aqui vai uma receita simples e rápida de fazer!</div>
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<b>INGREDIENTES</b></div>
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4 postas de peixe a gosto (eu escolhi um tipo de bacalhau não salgado)</div>
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50gr de margarina</div>
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50r de farinha</div>
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Coentros a gosto</div>
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250ml de leite</div>
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Sal, pimenta e noz moscada a gosto</div>
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4 ovos</div>
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1 pacote pequeno de queijo ralado</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDh3nN-1wKXtE9DLOId7YNSB-Rh59XmKpBWNJvhHUFCYjX7XcwrdtsCNYlVULVz7Y9spDgi6lhrMT27ROKtCXslIJLTpZboI8paeoelnC2bUW5l39MRPkHHeiLcguFc9uwM9G/s1600/SOUFL%C3%89+DE+PEIXE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioDh3nN-1wKXtE9DLOId7YNSB-Rh59XmKpBWNJvhHUFCYjX7XcwrdtsCNYlVULVz7Y9spDgi6lhrMT27ROKtCXslIJLTpZboI8paeoelnC2bUW5l39MRPkHHeiLcguFc9uwM9G/s640/SOUFL%C3%89+DE+PEIXE.jpg" width="640" /></a></div>
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Cozer as postas de peixe em água temperada com sal e coentros a gosto.</div>
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Tire espinhas caso necessário e esmague com a ajuda de um garfo. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuFt39coDqxpj_r8ceX3Znl7e5HbW2Uq_JLnoC1GiivyQQCs3MtS57otgJdSbiKjQlrVPqUlaM75POtKFrnPGRED7xSKSaa4vJ22n6o7LrFele2flsDQd7j5vqRzMyWtpglCi/s1600/SOUFL%C3%89+DE+PEIXE1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuFt39coDqxpj_r8ceX3Znl7e5HbW2Uq_JLnoC1GiivyQQCs3MtS57otgJdSbiKjQlrVPqUlaM75POtKFrnPGRED7xSKSaa4vJ22n6o7LrFele2flsDQd7j5vqRzMyWtpglCi/s640/SOUFL%C3%89+DE+PEIXE1.jpg" width="640" /></a></div>
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Na mesma panela derreta a margarina e acrescente a farinha deixando cozinhar até ganhar consistência. Rega-se com o leite fazendo um molho béchamel suave, mexendo sempre.</div>
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Assim que se obtiver um molho grosso tempera-se com o sal, a pimenta e noz moscada a gosto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzqo_OYIumjdCb5DHSGEGlK_7ulDyPsGCE_D6WAXKa3lgTC5DTEBPRfI7Zuw5wO6ufvtaiVDJQ1Sah2yvPabnrSAx1anSm_GyDGv36x93nNGvYskjvpHECx1hUiy9ev4zV_dC/s1600/SOUFL%C3%89+DE+PEIXE3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzqo_OYIumjdCb5DHSGEGlK_7ulDyPsGCE_D6WAXKa3lgTC5DTEBPRfI7Zuw5wO6ufvtaiVDJQ1Sah2yvPabnrSAx1anSm_GyDGv36x93nNGvYskjvpHECx1hUiy9ev4zV_dC/s640/SOUFL%C3%89+DE+PEIXE3.jpg" width="640" /></a></div>
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Ao molho acrescenta-se apenas as 4 gemas, o peixe desfeito e o queijo ralado. Junta-se ainda alguns coentros picados a gosto.</div>
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Separadamente batem-se as claras em castelo e juntam-se suavemente ao preparado anterior.</div>
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Deita-se tudo numa tigela de souflé e leva-se a cozer num forno préviamente aquecido a 200º.</div>
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Deixar cozinhar durante cerca de 25 a 30 minutos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvK2zNfhLUeUbgeh1Y4uwegh-cIy5BkdZgFsHYen9LsSd3AHHG-08DCiohZcz8eBzXdQ026Wqp8hoej9eie0WChn5Q83WgDB6dK9UFpoTyRK4kR7vwFwBDxNWha1szfTABr5y3/s1600/SOUFL%C3%89+DE+PEIXE5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvK2zNfhLUeUbgeh1Y4uwegh-cIy5BkdZgFsHYen9LsSd3AHHG-08DCiohZcz8eBzXdQ026Wqp8hoej9eie0WChn5Q83WgDB6dK9UFpoTyRK4kR7vwFwBDxNWha1szfTABr5y3/s640/SOUFL%C3%89+DE+PEIXE5.jpg" width="534" /></a></div>
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Servir imediatamente!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfGfg05dMZ3MIQmSK1a7SyFyLVfuR5VJjZWeHqYcqC4Hhyphenhyphenqv-Ku-00GbS50oA62FTzBpEpzNz0EjLU40jUsgVT6Od9sS1q-a746sQQCfaNvyiU6X8TwqVpaSc7KrSfQaPWvmu/s1600/SOUFL%C3%89+DE+PEIXE6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfGfg05dMZ3MIQmSK1a7SyFyLVfuR5VJjZWeHqYcqC4Hhyphenhyphenqv-Ku-00GbS50oA62FTzBpEpzNz0EjLU40jUsgVT6Od9sS1q-a746sQQCfaNvyiU6X8TwqVpaSc7KrSfQaPWvmu/s640/SOUFL%C3%89+DE+PEIXE6.jpg" width="640" /></a></div>
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BOM APETITE!!!</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-90514161472309208382013-09-26T22:03:00.002+02:002013-09-26T22:03:38.525+02:00FRANGO DE CARIL<div style="text-align: center;">
Um dos ingredientes importantes para esta receita e que quase ninguém sabe (isto para que fique especial) é, para além do leite de côco, usar côco ralado. Como adoro Frango de Caril!</div>
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<b>INGREDIENTES:</b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAj23dB1Um01h6vYSi56VB41FraiiFaApKwb0rRpw_8A29qvrNQjhYdiSIL9CqIticYIW5_PYkvF9AOAf2nx0elIMIitg2fR3lqaFVC4US8KKTK_Is-eZnZ1d8mpy_5JZW54I/s1600/FRANGO+DE+CARIL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAj23dB1Um01h6vYSi56VB41FraiiFaApKwb0rRpw_8A29qvrNQjhYdiSIL9CqIticYIW5_PYkvF9AOAf2nx0elIMIitg2fR3lqaFVC4US8KKTK_Is-eZnZ1d8mpy_5JZW54I/s640/FRANGO+DE+CARIL.jpg" width="640" /></a></b></div>
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<span style="font-weight: normal;">6 pernas de frango</span></div>
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<span style="font-weight: normal;">3 peitos de frango cortados aos cubos</span></div>
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<span style="font-weight: normal;">1 lata de leite de côco</span></div>
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<span style="font-weight: normal;">1 cebola grande</span></div>
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<span style="font-weight: normal;">3 dentes de alho</span></div>
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<span style="font-weight: normal;">massa de tomate a gosto</span></div>
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<span style="font-weight: normal;">metade de um caldo de knorr de Alho, Louro e Pimentão</span></div>
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<span style="font-weight: normal;">2 cenouras raladas</span></div>
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<span style="font-weight: normal;">1 folha de louro</span></div>
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<span style="font-weight: normal;">sal e pimenta q.b.</span></div>
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<span style="font-weight: normal;">colorau q.b.</span></div>
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<span style="font-weight: normal;">3 colheres de sopa de côco ralado</span></div>
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<span style="font-weight: normal;">azeite e margarina q.b.</span></div>
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<span style="font-weight: normal;">3 colheres de sopa de caril em pó</span></div>
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<span style="font-weight: normal;">Vinho branco a gosto </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGdydC2clGhNZ9gzRGk5iWJtMJl8fzmq4dOxdmuHjFywhONv8W1DYdfdMRXxHnd9RhRF5S4pQC7rAmvSEDmSYu2K7xoC-mPxDMNpsWO3B5J20bBxlmjrl4yCm58DLRAoWiYgy/s1600/FRANGO+DE+CARIL1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGdydC2clGhNZ9gzRGk5iWJtMJl8fzmq4dOxdmuHjFywhONv8W1DYdfdMRXxHnd9RhRF5S4pQC7rAmvSEDmSYu2K7xoC-mPxDMNpsWO3B5J20bBxlmjrl4yCm58DLRAoWiYgy/s640/FRANGO+DE+CARIL1.jpg" width="640" /></a></div>
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<b><span style="font-weight: normal;">Numa panela grand</span></b><span style="font-weight: normal;">e coloque azeite<b>, </b>margarina, a cebola já picada com os dentes de alho, a folha de louro, metade do caldo knorr e o colorau a refogar.</span></div>
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<b><span style="font-weight: normal;">Deixe refogar por uns 3 minutos. Entretanto rale as cenouras e acrescente depois ao refogado<b>.</b></span></b></div>
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<span style="font-weight: normal;">Deixar refogar por mais 3 minutos e acrescenta-se o frango.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoFEG-GlcU2pDaJ43UNEatR9NZ6BD0Rn8x-1oWrFxWg-AY8Hw_CCJyQUj0IncpSzmlczdlXs5acJBrI2BnlonPOHo3UyZctWkRmvXU_n1uCbGE2aAH3A1CX8T3-_jPQdgsF-a/s1600/FRANGO+DE+CARIL2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoFEG-GlcU2pDaJ43UNEatR9NZ6BD0Rn8x-1oWrFxWg-AY8Hw_CCJyQUj0IncpSzmlczdlXs5acJBrI2BnlonPOHo3UyZctWkRmvXU_n1uCbGE2aAH3A1CX8T3-_jPQdgsF-a/s640/FRANGO+DE+CARIL2.jpg" width="640" /></a></div>
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<span style="font-weight: normal;"> Enquanto o frango cozinha coloque parte do leite de côco numa chávena onde se acrescenta o côco ralado e o caril em pó. Mexer tudo muito bem e reservar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeoGPrD2h-t3Sw8hRm2u0u51vkOAMJ3cOPWvpaIpGwMdEVclmT-goTWZdXLf70iEwCCskLLOhUylfk4JKKKxRnHFjh1xXO1YpGa0eUSR2-2czd6QF6pk35BNFgeXwgDZegPiM/s1600/FRANGO+DE+CARIL3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeoGPrD2h-t3Sw8hRm2u0u51vkOAMJ3cOPWvpaIpGwMdEVclmT-goTWZdXLf70iEwCCskLLOhUylfk4JKKKxRnHFjh1xXO1YpGa0eUSR2-2czd6QF6pk35BNFgeXwgDZegPiM/s640/FRANGO+DE+CARIL3.jpg" width="640" /></a></div>
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<span style="font-weight: normal;">Depois acrescenta-se a massa de tomate, mexendo sempre<b>. </b>Junta-se-lhe o vinho branco e por fim a mistura do leite de côco preparada anteriormente. Dá-se-lhe gosto com sal e pimenta e deixar cozinhar por uma meia hora.</span></div>
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<span style="font-weight: normal;">Enquanto o frango cozinha prepare um arroz branco solto.</span></div>
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<span style="font-weight: normal;">Assim que o frango estiver pronto é só servir!</span></div>
</b>Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-71444016935245916732013-09-13T21:33:00.000+02:002013-09-13T21:33:29.002+02:00COELHO GUISADO COM VINHO TINTO<div style="text-align: center;">
O meu marido é fã de coelho e eu tenho imenso prazer em cozinhar comidas que eu sei que ele adora. Esta é uma delas...</div>
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<div style="text-align: center;">
<b>INGREDIENTES:</b></div>
<div style="text-align: center;">
1 coelho cortado aos pedaços</div>
<div style="text-align: center;">
2 cebolas médias</div>
<div style="text-align: center;">
6 dentes de alho</div>
<div style="text-align: center;">
2 colheres de sopa de massa de tomate</div>
<div style="text-align: center;">
vinho tinto q.b.</div>
<div style="text-align: center;">
sal e pimenta q.b</div>
<div style="text-align: center;">
Meio caldo knorr de Alho, louro e pimentão</div>
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3 folhas de louro médias</div>
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Colorou a gosto</div>
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Azeite q.b. </div>
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<div style="text-align: center;">
<b>PREPARAÇÃO:</b></div>
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<b> </b> </div>
<div style="text-align: center;">
Com algumas horas de antecedência prepara-se o coelho numa marinada. De preferência de um dia para o outro. Corta-se o coelho em pedaços pequenos e acrescenta-se: os alhos cortados em lâminas, as folhas de louro esmagadas, sal, pimenta, colorau e vinho tinto que cubra quase todo o coelho.</div>
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Quando chegar então o momento de fazer este guisado, o primeiro passo é cortar as cebolas e picá-las grosseiramente.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTykVauuTl0X5JCni_5-sczfYW6S5-GWSj_bZmIr5gFzjvpmhdWYto8MibZDf2g5GovwBlo_3s2gzi2AGawa7XyIXbXTJdGG7yANSIQgSPPgERkfBY13i-GaVHznvtb0xeVfWZ/s1600/COELHO+GUISADO+COM+VINHO+TINTO3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTykVauuTl0X5JCni_5-sczfYW6S5-GWSj_bZmIr5gFzjvpmhdWYto8MibZDf2g5GovwBlo_3s2gzi2AGawa7XyIXbXTJdGG7yANSIQgSPPgERkfBY13i-GaVHznvtb0xeVfWZ/s640/COELHO+GUISADO+COM+VINHO+TINTO3.jpg" width="640" /></a></div>
<div style="text-align: center;">
Numa panela junta-se a cebola com o azeite e o meio caldo knorr. Deixar alourar por uns 5 minutos. Acrescenta-se então o coelho e a marinada com ele preparado. Por fim a massa de tomate e deixar estufar por uma meia hora a 45 minutos.</div>
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<div style="text-align: center;">
Entretanto corte batatas em quatro e deixa-as cozer até estarem um pouco mais que al dente.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW_Op7mhiUVsKcJUQcbalY1bAjzWWVr2TqEWGvHELYUAwMMICYxeIaNMtBKdsL_JuVurqS2qyeaBqGxGgQinQxgLb3SHrjRcuUeNWiYZU7jk6clwBWGtsmgOgM-X1rL1IU_5n/s1600/COELHO+GUISADO+COM+VINHO+TINTO5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW_Op7mhiUVsKcJUQcbalY1bAjzWWVr2TqEWGvHELYUAwMMICYxeIaNMtBKdsL_JuVurqS2qyeaBqGxGgQinQxgLb3SHrjRcuUeNWiYZU7jk6clwBWGtsmgOgM-X1rL1IU_5n/s640/COELHO+GUISADO+COM+VINHO+TINTO5.jpg" width="534" /></a></div>
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Assim que estiver tudo pronto é só servir!</div>
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<span style="font-size: large;"><i><b><br /></b></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b>BOM APETITE!!!</b></i></span></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-76990953852098282902013-09-10T13:49:00.003+02:002013-09-10T13:49:54.187+02:00DANETE CASEIRO<div style="text-align: center;">
Como se costuma dizer: "PORQUE O DOCE NUNCA AMARGOU!", certo?</div>
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<div style="text-align: center;">
<b>INGREDIENTES:</b></div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WdjTk374ZX1WiC2Rk14HGtpTGkjDdiMeTMNUQs0OktvqDbTTQfJ1RjVCq0a4Cc9GR7vtt-P0WVZ0uBf_i2laxyQJG4ZGVlVpUAwTnvhS7jbm-aL-D7RoHNkiBxKm7OokT1Hb/s1600/DANETE+CASEIRO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WdjTk374ZX1WiC2Rk14HGtpTGkjDdiMeTMNUQs0OktvqDbTTQfJ1RjVCq0a4Cc9GR7vtt-P0WVZ0uBf_i2laxyQJG4ZGVlVpUAwTnvhS7jbm-aL-D7RoHNkiBxKm7OokT1Hb/s640/DANETE+CASEIRO.jpg" width="640" /></a></b></div>
<b> </b><br />
<div style="text-align: center;">
1 litro de leite<br />2 caixas de pó p/ pudim sabor chocolate (ou da vossa preferência)<br />1 lata de leite condensado<br />1 medida da lata de leite condensado de natas</div>
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<br /></div>
<div style="text-align: center;">
<b>PREPARAÇÃO:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoHBb5g2kK5XDV7he-X93i9ISImb6rSe13SFmX4x5014aO_ZwBnL_MDjc_3IZWet4jdbuylqVMwdLQKVJZ-rNYeRbElRl3kdWaAkBsiMEaSc71tOWd7bx9KeT9Xqa9fuI8Wdt/s1600/DANETE+CASEIRO1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoHBb5g2kK5XDV7he-X93i9ISImb6rSe13SFmX4x5014aO_ZwBnL_MDjc_3IZWet4jdbuylqVMwdLQKVJZ-rNYeRbElRl3kdWaAkBsiMEaSc71tOWd7bx9KeT9Xqa9fuI8Wdt/s640/DANETE+CASEIRO1.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Bate-se os 3 primeiros ingredientes no liquidificador.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPkT6lgSqe9VmPEAm5_KVk32UhDdPhD1kvFPAxQFWC639g1kSvsHjcJhiYFuIZFzL8ElFMP-jKwke3fuNRgNKXTk25a9-6XJ9HRvGJUb3VsvzIWV-OwyRLdDQuRbeAyAeskeQ/s1600/DANETE+CASEIRO2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMPkT6lgSqe9VmPEAm5_KVk32UhDdPhD1kvFPAxQFWC639g1kSvsHjcJhiYFuIZFzL8ElFMP-jKwke3fuNRgNKXTk25a9-6XJ9HRvGJUb3VsvzIWV-OwyRLdDQuRbeAyAeskeQ/s640/DANETE+CASEIRO2.jpg" width="452" /></a></div>
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Coloca-se numa panela em fogo brando para engrossar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPVwoZA1rUDH5pwxiNa18guV0f2iqPNWCkBoRKAuhAeWpHTWj_RnL2pLEk0kEy8oVbHtFMMNKvLZ7fzEiBZklv0g5nIiElJklCD8vhA4xo3WmJ7xqZKxprw9ddBFiY_nFEXus/s1600/DANETE+CASEIRO3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPVwoZA1rUDH5pwxiNa18guV0f2iqPNWCkBoRKAuhAeWpHTWj_RnL2pLEk0kEy8oVbHtFMMNKvLZ7fzEiBZklv0g5nIiElJklCD8vhA4xo3WmJ7xqZKxprw9ddBFiY_nFEXus/s640/DANETE+CASEIRO3.jpg" width="640" /></a></div>
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<div style="text-align: center;">
Deixa-se esfriar um pouco e acrescenta-se as natas. Mistura-se bem. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ONe5N02zMxIlAjvHHE5KlVjd0q58DB469QLiR_tz5CsaZz9_TEEnfeRLeUYufOtYntHhJKSvTIzYwiBz0GKeKSI1j59XAzWRwpw2Fy3ZkLF9wpk8ZB1VOOljh-3mfFyD8QNW/s1600/DANETE+CASEIRO4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ONe5N02zMxIlAjvHHE5KlVjd0q58DB469QLiR_tz5CsaZz9_TEEnfeRLeUYufOtYntHhJKSvTIzYwiBz0GKeKSI1j59XAzWRwpw2Fy3ZkLF9wpk8ZB1VOOljh-3mfFyD8QNW/s640/DANETE+CASEIRO4.jpg" width="406" /></a></div>
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<div style="text-align: center;">
Servir frio em taças decoradas com bolacha Maria ou com uma Waffer de chocolate.</div>
<div style="text-align: center;">
Uma delicia!!!</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-42970997793808508512013-09-07T22:42:00.001+02:002013-09-07T22:42:45.371+02:00ROLINHOS DE CARNE PICADA EM COUVE LOMBARDA A VAPOR<div style="text-align: center;">
Uma receita que leva o seu tempo mas que, vale a pena no final!</div>
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<b>INGREDIENTES PARA O RECHEIO:</b></div>
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<div style="text-align: center;">
1 couve lombarda média</div>
<div style="text-align: center;">
500gr de carne picada</div>
<div style="text-align: center;">
100gr de bolachas de água e sal</div>
<div style="text-align: center;">
3 dentes de alho</div>
<div style="text-align: center;">
Sal picada a gosto</div>
<div style="text-align: center;">
2 ovos</div>
<div style="text-align: center;">
sal, pimenta, noz moscada q.b.</div>
<div style="text-align: center;">
2 cenouras médias</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>INGREDIENTES PARA O MOLHO DE TOMATE:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSI8wQtjgtapCg18LT4SkGOUsFAkHKEkfOKfkMMuabrX2IJOuLa5KYQN83cK-Yi95RiT6s-SSCxppGdaqSPjHoFgXOVM7NecxCT9zC9bE_qGuUlY0_8J6NFmFvFKV8mDjnYTjr/s1600/ROLINHOS+DE+CARNE+PICADA+EM+COUVE8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSI8wQtjgtapCg18LT4SkGOUsFAkHKEkfOKfkMMuabrX2IJOuLa5KYQN83cK-Yi95RiT6s-SSCxppGdaqSPjHoFgXOVM7NecxCT9zC9bE_qGuUlY0_8J6NFmFvFKV8mDjnYTjr/s640/ROLINHOS+DE+CARNE+PICADA+EM+COUVE8.jpg" width="406" /></a></div>
<div style="text-align: center;">
<b> </b>2 colheres de sopa de azeite</div>
<div style="text-align: center;">
1 colher de sopa de margarina</div>
<div style="text-align: center;">
1 cebola pequena</div>
<div style="text-align: center;">
2 dentes de alho</div>
<div style="text-align: center;">
2 chávenas de chá de massa de tomate</div>
<div style="text-align: center;">
sal e pimenta q.b</div>
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1 folha de louro</div>
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<br /></div>
<div style="text-align: center;">
<b>PREPARAÇÃO DO RECHEIO:</b></div>
<div style="text-align: center;">
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<b> </b>Escolher as melhores folhas da couve lombarda, lavá-las e cozê-las em água com sal.<br />
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Passar as bolachas de água e sal pela máquina de picar e esmague-as até ficarem tipo pão ralado.</div>
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Numa bacia amasse a carne picada com as bolachas previamente picadas, a salsa, o sal, a pimenta e a noz moscada, amassando bem. Depois acrescente os dois ovos inteiros e por fim os alhos esmagados, amassando tudo muito bem com as mãos.</div>
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Entretanto rale as duas cenouras e guarde.</div>
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Fazer pequenos bolinhos com a carne picada em forma de croquetes um pouco compridos. Estenda folhas da couve sobre uma tábua (caso o talo ser muito rijo e saliemte, pode e deve-se aparar ligeiramente, e caso haja folhas pequenas junte duas a duas). Sobre cada folha coloque um destes croquetes de carne. Enrola-se com cuidado deixando o recheio bem aconchegado no meio. </div>
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Numa panela de pressão coloque água no fundo e com a ajuda de um suporte coloca-se estes rolinhos bem aconchegados, usando por cima as cenouras préviamente raladas. A ideia é cozinhar a vapor.</div>
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<b>PREPARAÇÃO DO MOLHO DE TOMATE:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfHSq-nwcK3aLKVCAtyrMaF6humuTc11EQDmT3baBLPHXkD_AWfXUMpbe2Nb_wFu50ZamYr9w9saEKVoSekioVLOAmsFQUoUXRHMvqozU_-jHWvns6glCdvzCdR1Z5b-cYzmz/s1600/ROLINHOS+DE+CARNE+PICADA+EM+COUVE9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfHSq-nwcK3aLKVCAtyrMaF6humuTc11EQDmT3baBLPHXkD_AWfXUMpbe2Nb_wFu50ZamYr9w9saEKVoSekioVLOAmsFQUoUXRHMvqozU_-jHWvns6glCdvzCdR1Z5b-cYzmz/s640/ROLINHOS+DE+CARNE+PICADA+EM+COUVE9.jpg" width="640" /></a></div>
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<b> </b>Numa panela pequena coloca-se a cebola previamente picada já com os alhos. Acrescenta-se o azeite e a manteiga com a folha de louro. deixar refogar por uns 2 minutos. Acrescenta-se o molho de tomate e é só deixar cozinhar por apenas uns 5 minutos.</div>
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Enquanto os rolos de carne cozinham faz-se um arroz branco. Assim que este estiver pronto, desliga-se o lume da panela de pressão.</div>
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Por fim é só servir: um rolinho de carne com o arroz branco regado com o maravilhoso molho de tomate.</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-70197125414742787942013-09-03T23:07:00.000+02:002013-09-03T23:08:15.808+02:00CAMARÕES ESPECIAIS<div style="text-align: justify;">
Uma receita simples que me foi ensinada pelo meu amigo Carlitos... daquelas receitas de "lamber os dedos", como se costuma dizer.</div>
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<span style="font-size: large;"><b>INGREDIENTES:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUSAE8IxOjn10STjWGJ6mjP1EXXgxMm6gqGBha68EQc7qr8lbgwldKeSJsCuO0UjBNyIbOLFJrA1uyqN6JURDeMSRq6Q4vys_UogqpTwqvab48h1lKhJNtYPSgF5unAH6X-xZ/s1600/03+SEPTEMBER+201310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUSAE8IxOjn10STjWGJ6mjP1EXXgxMm6gqGBha68EQc7qr8lbgwldKeSJsCuO0UjBNyIbOLFJrA1uyqN6JURDeMSRq6Q4vys_UogqpTwqvab48h1lKhJNtYPSgF5unAH6X-xZ/s640/03+SEPTEMBER+201310.jpg" width="640" /></a></div>
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Mais ou menos 1kg300 de camarões congelados</div>
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4 cebolas médias cortadas à tiras</div>
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6 dentes de alhos não descascados ligeiramente esmagados</div>
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meio frasco de ketchup HEINZ</div>
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500ml de naas para cozinhar</div>
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2 ovos</div>
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azeite q.b.</div>
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sal e pimenta preta a gosto</div>
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Numa panela ligeiramente grande coloca-se o azeite até preencher o fundo, acrescentando-se os dentes de alho esmagados ainda com a casca. Deixar refogar por 1 a 2 minutos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sCqlcCFnolmzcHO6VFkL59LL0YH6f3FAvuY7EQeixC0ChrtRFpgkE3_xkynPig2P5hTFJUyOlwgIz3nKIuzRaeRcCNE5FHGp3wzzEQyRUFbMvBTiWAIdiRFAg44hHJRUUR98/s1600/03+SEPTEMBER+201312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sCqlcCFnolmzcHO6VFkL59LL0YH6f3FAvuY7EQeixC0ChrtRFpgkE3_xkynPig2P5hTFJUyOlwgIz3nKIuzRaeRcCNE5FHGp3wzzEQyRUFbMvBTiWAIdiRFAg44hHJRUUR98/s640/03+SEPTEMBER+201312.jpg" width="452" /></a></div>
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Acrescentar a cebola e deixar refogar até estar alourado.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58m-CbwBX-0Zi2_L_EYCKArStRKWT1bbINgJspQONUY8IktxYw8q-VI2hp4fHbwDhBtKUMMZ-tVz7nlTn3KqxoKQ3LHf7k1wangdoWvCmk4dO9RIrXrFlepsr1fx7LiZk0Ere/s1600/03+SEPTEMBER+201313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58m-CbwBX-0Zi2_L_EYCKArStRKWT1bbINgJspQONUY8IktxYw8q-VI2hp4fHbwDhBtKUMMZ-tVz7nlTn3KqxoKQ3LHf7k1wangdoWvCmk4dO9RIrXrFlepsr1fx7LiZk0Ere/s640/03+SEPTEMBER+201313.jpg" width="640" /></a></div>
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Assim que a cebola estiver alourada acrescente os camarões previamente descongelados e vá mexendo de vez enquando, até ganharem côr. Depois é acrescentar o pacote inteiro das natas e metade do pacote de kechup Heinz. Frizo que deverá ser da marca HEINZ porque dá um sabor bem melhor. Por fim acrescente os dois ovos e mexa tudo muito bem. Os ovos servirá apenas para que o molho fique mais consistente. Dê algum sabor com sal e a pimenta a gosto. Deixar cozinhar por uns 15 a 20 minutos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNuhxgwja7U2Y7yd2iD0ZSh7rfHUK-P6h3kv9tvNDKtqca-aFH_mVJzOicppcKvl_UtXP0TKckePtBI1o71YCYPtWYFXrS9f1cPZeUtTsyyl6WPm7mSUl-eqvM3dPJk1qdtzg/s1600/03+SEPTEMBER+201314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNuhxgwja7U2Y7yd2iD0ZSh7rfHUK-P6h3kv9tvNDKtqca-aFH_mVJzOicppcKvl_UtXP0TKckePtBI1o71YCYPtWYFXrS9f1cPZeUtTsyyl6WPm7mSUl-eqvM3dPJk1qdtzg/s640/03+SEPTEMBER+201314.jpg" width="408" /></a></div>
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Servir com pedaços de pão fatiado para o molho, e um bom vinho rosé ou branco a gosto!</div>
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DELICIOUS!!!</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com3tag:blogger.com,1999:blog-22849614.post-27727884775369837542013-08-29T16:20:00.002+02:002013-08-29T16:20:58.712+02:00O QUE FAZER COM OS TALHERES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQrQ6AHmqs-sJPpKMO1ukS_Fq9AftHMiwAbRKI38kcvjNY038EZQq4P8N_ihPau_sweQcg0EJ5KzUdA9uQoMH0y4xWZViJc20W7d7elo3-RUm2fhO3h7wih31kVv5bj-64UyS/s1600/994822_420844474697226_804243233_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQrQ6AHmqs-sJPpKMO1ukS_Fq9AftHMiwAbRKI38kcvjNY038EZQq4P8N_ihPau_sweQcg0EJ5KzUdA9uQoMH0y4xWZViJc20W7d7elo3-RUm2fhO3h7wih31kVv5bj-64UyS/s640/994822_420844474697226_804243233_n.jpg" width="640" /></a></div>
<br />Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-12404457497027027672013-08-18T22:03:00.000+02:002013-08-18T22:03:19.290+02:00CANNELONIS DE ATUM<div style="text-align: center;">
Uma receita simples, rápida e deliciosa!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaOjvgcbDO0U22bQCr1L7iAQuhEJk1UBS9KY2N3FlxoYfLdp1cXWFOK9zdOgFcIH3_DSwyVlJbPcQI9rzsZYbo7Wq3dbUv0tzS_S3RZ5DsN0GbG4AM8bAiupjrmF2vZZs1XkE/s1600/CANELONIS+DE+ATUM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaOjvgcbDO0U22bQCr1L7iAQuhEJk1UBS9KY2N3FlxoYfLdp1cXWFOK9zdOgFcIH3_DSwyVlJbPcQI9rzsZYbo7Wq3dbUv0tzS_S3RZ5DsN0GbG4AM8bAiupjrmF2vZZs1XkE/s640/CANELONIS+DE+ATUM.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<b>INGREDIENTES</b> </div>
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1 caixa de cannelonis</div>
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2 latas de atum</div>
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1 cebola média ou 2 pequenas</div>
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3 colheres de sopa de azeite</div>
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1 folha de louro</div>
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2 colheres de sopa de farinha</div>
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4 colheres de sopa de polpa de tomate (eu usei com manjericão incluido)</div>
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250ml de leite</div>
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Majericão em erva a gosto</div>
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Oregãos q.b.</div>
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1 pacote de mozzarella ralado</div>
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1 pacote de molho bechamel</div>
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Sal e pimenta q.b </div>
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Num tacho leve ao lume o azeite, a cebola picada e a folha de louro.
Mexa e deixe refogar em lume médio sem deixar alourar. Quando a cebola estiver refogada, retire a folha de louro.
Misture muito bem a farinha e o atum.
Deixe saltear um pouco. Misture a polpa de tomate, o leite, o manjericão em erva, o sal e a pimenta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWISmj4hrDxoS56yj-P_oDwOtqmraIY2IV8StIEq2RnAVVmpgWRUBIY-VSCGXObqm423DJP66LW7nmmJU-jY4HDGTFA4HxdAtZdXfFl_grtjlS5eNHpazC5EaEGiagUwu8Zlsx/s1600/CANELONIS+DE+ATUM2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWISmj4hrDxoS56yj-P_oDwOtqmraIY2IV8StIEq2RnAVVmpgWRUBIY-VSCGXObqm423DJP66LW7nmmJU-jY4HDGTFA4HxdAtZdXfFl_grtjlS5eNHpazC5EaEGiagUwu8Zlsx/s640/CANELONIS+DE+ATUM2.jpg" width="640" /></a></div>
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Depois é só encher os canelonis com este preparado de atum até encher o tabuleiro.</div>
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(o meu tabuleiro era pequeno por isso ainda sobrou atum, mas se tiverem um tabuleiro maior dá para fazer mais canelonis) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hqnj3FSlrawGqkJR0siLIbb8otJMR0Y-Px3H-s_gpkLkTQnhoZqW1HDj1dUB2trOEB8IG5cded52Fgbg5CvWTxyYMKl3mZ0y2CUr-H0ETEJsCgagbYqtPjy5HEDlcs5FJRpx/s1600/CANELONIS+DE+ATUM3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hqnj3FSlrawGqkJR0siLIbb8otJMR0Y-Px3H-s_gpkLkTQnhoZqW1HDj1dUB2trOEB8IG5cded52Fgbg5CvWTxyYMKl3mZ0y2CUr-H0ETEJsCgagbYqtPjy5HEDlcs5FJRpx/s640/CANELONIS+DE+ATUM3.jpg" width="640" /></a></div>
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Depois é colocar o molho béchamel por cima dos canelonis, onde leva os orégãos por cima .</div>
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Para terminar espalha-se o queijo mozarella ralado e vai ao forno até alourar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-aAGEflIMssmyEEt8CNZRaKygtMAQR78bAwOYRwfPYlcDOr8n0R9efMSZq0hmEIJzbs8GhmQn1BPsWlfn0aUAVTeuWV6ONz8a7kTtkq2GJFVesnItpf5Pj0BI3htdaUnussP/s1600/CANELONIS+DE+ATUM4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-aAGEflIMssmyEEt8CNZRaKygtMAQR78bAwOYRwfPYlcDOr8n0R9efMSZq0hmEIJzbs8GhmQn1BPsWlfn0aUAVTeuWV6ONz8a7kTtkq2GJFVesnItpf5Pj0BI3htdaUnussP/s640/CANELONIS+DE+ATUM4.jpg" width="452" /></a></div>
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<span style="font-size: large;"><b>Bom Apetite!</b></span></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com1tag:blogger.com,1999:blog-22849614.post-92230529948763626942013-08-15T23:49:00.002+02:002013-08-15T23:49:39.212+02:00PEITOS DE GALINHA NO FORNO<div style="text-align: center;">
Há que saber diversificar quando se usa peitos de galinha... e esta foi uma maneira diferente e deliciosa de o fazer!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcagNjAeyZZHGBJnftlEdxXMg_vtoIPUULvN6l6-745TWmyqslDTiOOMG8C9awBx5fG_QhwPMyXvkR5JPVN2ykV0neC3w1eJrTWRpke-rTsSbe76hgGH9236orG447sVcgQQWf/s1600/PEITOS+DE+FRANGO+NO+FORNO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcagNjAeyZZHGBJnftlEdxXMg_vtoIPUULvN6l6-745TWmyqslDTiOOMG8C9awBx5fG_QhwPMyXvkR5JPVN2ykV0neC3w1eJrTWRpke-rTsSbe76hgGH9236orG447sVcgQQWf/s640/PEITOS+DE+FRANGO+NO+FORNO.jpg" width="640" /></a></div>
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<b>INGREDIENTES:</b></div>
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3 peitos de galinha</div>
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Azeite q.b.</div>
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1 cebola média</div>
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3 dentes de alho</div>
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3 tomates cortados aos pedaços</div>
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Massa a gosto (eu usei tricolor grande)</div>
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Mistura de legumes a gosto</div>
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Sal e pimenta q.b. </div>
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Mangericão fresco q.b.</div>
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Mangericão em erva a gosto</div>
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1 pacote de queijo mozarella</div>
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1 Caldo knorr para massas</div>
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Meio caldo knorr de Alho e Salsa</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4g3nzvdWk8j84EDJfYYfDV5iyccMm6_8UMZRA8_pmtlJm8B8tkv4H5MCyBCXHf6Ul2C5BcU_g_zAn6HXBuyru1Nn2-U_7N9EdD89et0M7_utnsS1bztMFqu9JT10p_aUTBoR/s1600/PEITOS+DE+FRANGO+NO+FORNO1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4g3nzvdWk8j84EDJfYYfDV5iyccMm6_8UMZRA8_pmtlJm8B8tkv4H5MCyBCXHf6Ul2C5BcU_g_zAn6HXBuyru1Nn2-U_7N9EdD89et0M7_utnsS1bztMFqu9JT10p_aUTBoR/s640/PEITOS+DE+FRANGO+NO+FORNO1.jpg" width="640" /></a></div>
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O primeiro passo é pegar nos peitos de galinha e salpicar com sal e pimenta.</div>
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Numa frigideira colocar azeite e fritar os peitos até ficarem dourados!</div>
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Retiram-se os peitos da frigideira e colocam-se numa travessa de ir ao forno,</div>
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Entretanto na mesma frigideira, aproveita-se o azeite que ficou e coloca-se a cebola a refogar com os alhos esmagados. Acrescenta-se depois o mangericão fresco e o tomate já cortado aos pedaços, deixando tudo alourar por uns 5 minutos.</div>
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Coloca-se este refogado por cima dos peitos de galinha. Por cima deita-se o queijo de mozarella.</div>
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Tapa-se com uma folha de aluminio e vai ao forno por uns 25 minutos.</div>
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Coloque a firgideira de lado para a massa mais tarde... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh622nYfXpO0z5YmGcxSXVorR-ppdwvervdO741Mddvbfm8ASXrLWs0EEUyimJjWpvAY8G9BmAH0R_5ebqKUcH3qhFMNuQE9x_uuRV3_aVM0HsnkrBnb5lGXguTAmgTokG8cXgb/s1600/PEITOS+DE+FRANGO+NO+FORNO4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh622nYfXpO0z5YmGcxSXVorR-ppdwvervdO741Mddvbfm8ASXrLWs0EEUyimJjWpvAY8G9BmAH0R_5ebqKUcH3qhFMNuQE9x_uuRV3_aVM0HsnkrBnb5lGXguTAmgTokG8cXgb/s640/PEITOS+DE+FRANGO+NO+FORNO4.jpg" width="640" /></a></div>
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Numa panela coloca-se água a ferver com sal, azeite e um caldo knorr para massas.</div>
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Assim que a água começar a ferver coza a massa até ficar al dente.</div>
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Usando novamente a frigideira do refogado anterior, coloque azeite a gosto e acrescente legumes finos cortados finamente. Acrescente depois meio caldo knorr de Alho e salsa, e por fim a massa mexendo por uns 2 minutos, ficando assim pronto para servir.</div>
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Com a massa pronta e os peitos de galinha tirados do forno, é só servir!</div>
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<span style="font-size: large;"><b>Bom apetite!!!</b></span></div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0tag:blogger.com,1999:blog-22849614.post-18773812585872041832013-08-08T16:15:00.002+02:002013-08-08T16:15:48.472+02:00BOLO NA CANECA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7O0_P7XrVOiYrCupzfbC2hy_ukAGyU9THyngqRLi7EoaBki74I3tvUzIXOONlN7_mkkmFYQk2ne-7Bp5bGG6Z60d6YVsQoM4ZkhI0KAUIEQMJXkoUXHvqdVDODGT7cqSNdKY/s1600/255401_10151129383766192_2042511347_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7O0_P7XrVOiYrCupzfbC2hy_ukAGyU9THyngqRLi7EoaBki74I3tvUzIXOONlN7_mkkmFYQk2ne-7Bp5bGG6Z60d6YVsQoM4ZkhI0KAUIEQMJXkoUXHvqdVDODGT7cqSNdKY/s640/255401_10151129383766192_2042511347_n.jpg" width="640" /></a></div>
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Tãooooo simples!</div>
Paula NoGuerrahttp://www.blogger.com/profile/16753727986763665794noreply@blogger.com0