tag:blogger.com,1999:blog-60594687089016516842024-02-18T19:22:25.366-08:00Night ChefUnknownnoreply@blogger.comBlogger68125tag:blogger.com,1999:blog-6059468708901651684.post-18207714855740683002012-08-17T07:19:00.002-07:002012-08-17T07:19:57.724-07:00Cheesecake de Baunilha com Morango<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2OUHVELu9lSQYbQtClmxbOi9GqW-v3XJI-SGiPjowpolLs_rf_PANHLir3Fwaq9AZelpPj5kDDK4Y-1VUhHM4hba8290AYQwf6_GWZp4puSIRyhV1oJZQQEjMEnlE_HheWGuJmaZstY/s1600/IMG_1130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2OUHVELu9lSQYbQtClmxbOi9GqW-v3XJI-SGiPjowpolLs_rf_PANHLir3Fwaq9AZelpPj5kDDK4Y-1VUhHM4hba8290AYQwf6_GWZp4puSIRyhV1oJZQQEjMEnlE_HheWGuJmaZstY/s640/IMG_1130.JPG" width="640" /></a></div>
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<span style="font-size: large;"><b>*<u>Ingredientes</u></b>:</span></div>
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<br /></div>
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<u><i>I) PARA A MASSA</i></u></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
- Biscoito maisena (200g)</div>
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- Manteiga sem sal (100g)</div>
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<br /></div>
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<u><i>II) PARA O RECHEIO</i></u></div>
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<br /></div>
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- Cream Cheese (750g)</div>
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- Açúcar (150g)</div>
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- Ovos (3 unidades)</div>
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- Fava de Baunilha (1 unidade)</div>
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<br /></div>
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<u><i>III) PARA A COBERTURA DE MORANGO</i></u></div>
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<br /></div>
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- Morangos (250g)</div>
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- Água (50ml)</div>
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- Açúcar (100g)</div>
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- Canela em pau (1 unidade)</div>
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- Conhaque (20ml) </div>
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<br /></div>
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<u><i>IV) PARA A COBERTURA DE BAUNILHA</i></u></div>
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<br /></div>
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- Leite (500ml)</div>
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- Gemas (6 unidades)</div>
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- Açúcar (100g)</div>
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- Farinha de trigo (40g)</div>
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- Fava de Baunilha (1 unidade)</div>
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<span style="font-size: large;"><b>**<u>Modo de Preparo</u>:</b></span></div>
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<i><u>I) MASSA</u></i></div>
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<br /></div>
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<span style="font-family: inherit;">1-</span> Triture os biscoitos maisena no processador até virar uma farofa;</div>
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<span style="font-family: inherit;">2-</span> Misture essa farofa com a manteiga e depois forre o fundo de uma forma de aro removível com essa massa;</div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<u><i>II) RECHEIO</i></u></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">1-</span> Misture em um bowl, com um batedor, o cream cheese, o açúcar, os ovos e a baunilha;</div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">2-</span> Coloque o creme por cima da massa e leve para assar coberto com papel alumínio, em forno baixo, por uma hora aproximadamente. Depois disso, retire do forno e deixe descansar na geladeira;</div>
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<u><i><br /></i></u></div>
<div style="font-family: Verdana,sans-serif;">
<u><i>III) COBERTURA DE MORANGO</i></u></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">1-</span> Coloque os morangos picados em uma panela junto com o açúcar e a canela. Deixe cozinhar em fogo baixo até atingir ponto de geléia;</div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">2-</span> Depois, jogue o conhaque na panela e deixe mais alguns minutos cozinhando para que o álcool evapore. Então, separe;</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<u><i>IV) COBERTURA DE BAUNILHA</i></u></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">1-</span> Ferva o leite com a fava de baunilha;</div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">2-</span> Bata as gemas com o açúcar e depois misture a farinha de trigo;</div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">3-</span> Acrescente o leite fervido aos poucos, mexendo sempre;</div>
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<span style="font-family: inherit;">4-</span> Depois disso, volte com tudo ao fogo, mexendo sem parar, até engrossar;</div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">5-</span> Quando estiver na consistência desejada, retire do fogo e deixe esfriar na geladeira;</div>
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<br /></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><b>***<u>Dica do Chef</u>:</b></span></div>
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<br /></div>
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Depois que a torta já estiver descansada na geladeira por 1 hora, retire-a de lá e, primeiramente, cubra-a com a geléia de morango, então, com a cobertura de baunilha. Para finalizar, corte alguns morangos em lâminas e decore a superfície da torta. Por fim, volte com a mesma para a geladeira e a deixe lá por mais umas 2 horas. Voilá!</div>
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<br /></div>
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<span style="font-family: inherit; font-size: large;">Bon Appetit!</span></div>
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<br /></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-3551393439239009922012-06-24T13:26:00.000-07:002012-06-24T13:26:18.907-07:00Batata Rösti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B5vpbN3vE5EJWybh-RIBn_GqAWXDxOv_L9D84dvzXl4kuWSMOsF08p0digPZ-VWX7bt-gm-KU6j3AgoxMvna6I3bHJji6LLBfbTxfbgzT-E24XqWWQ162Pr1H7-Q80Gv_7xsc3HQCf0/s1600/ba1d89c6dbc5cf7a4aad26ce1030cbb9_1_foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B5vpbN3vE5EJWybh-RIBn_GqAWXDxOv_L9D84dvzXl4kuWSMOsF08p0digPZ-VWX7bt-gm-KU6j3AgoxMvna6I3bHJji6LLBfbTxfbgzT-E24XqWWQ162Pr1H7-Q80Gv_7xsc3HQCf0/s640/ba1d89c6dbc5cf7a4aad26ce1030cbb9_1_foto.JPG" width="640" /></a></div>
<br />
<br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*<u>Ingredientes</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Batata lisa (300g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Cebola (1/2 unidade)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Bacon Defumado (70g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga (50g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Salsa lisa (10g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Noz-moscada (a gosto)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal (a gosto)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta-do-Reino (a gosto)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">**<u>Modo de Preparo</u>:</span></b><br />
<b><br /></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cozinhe as batatas com casca por aproximadamente 15 minutos em água fervente;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A batata tem que estar um pouco crua para ralar sem esfarelar;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rale as batatas descascadas no ralo grosso;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pique a cebola e o bacon em <i>brunoise</i>;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Frite o bacon e a cebola na própria gordura do bacon em um frigideira;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Junte a batata ralada e deixe grelhar até fazer uma panqueca grossa com uma casquinha;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tempere com sal, pimenta e noz-moscada;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">8-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vire a panqueca para grelhar do outro lado;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">9-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Decore com a salsa picada;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-31260101359655207362012-06-17T09:12:00.000-07:002012-06-17T09:12:31.933-07:00Clipping NightChef (Dez.2011 - Jun.2012)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRv0tXwIwgML1G0cqdRKcJfs1rEg3RXYp32Jol160CEMg4PZtF82XBZBNhUFF7sASSLqAZ7wonhyphenhyphenyC0nWfZ-LqEFAYcJ6TYaEzitDhubkoDMsVcIXTHiH_bhtimDKqZ56Ze02fvR2-y0/s1600/Receita+NightChef+saindo+na+Coluna+gastrono%CC%82mica+%22No+Prato%22+da+Revista+Utilita%CC%80+(Abril:Maio+-+2012).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRv0tXwIwgML1G0cqdRKcJfs1rEg3RXYp32Jol160CEMg4PZtF82XBZBNhUFF7sASSLqAZ7wonhyphenhyphenyC0nWfZ-LqEFAYcJ6TYaEzitDhubkoDMsVcIXTHiH_bhtimDKqZ56Ze02fvR2-y0/s640/Receita+NightChef+saindo+na+Coluna+gastrono%CC%82mica+%22No+Prato%22+da+Revista+Utilita%CC%80+(Abril:Maio+-+2012).jpg" width="499" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">1</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Coluna "No Prato" da Revista Utilità (Abril/Maio - 2012)</span><br /><br /><a href="http://www.utilitaonline.com.br/?acao=noticias&noticias=1772" style="font-family: inherit;" target="_blank">http://www.utilitaonline.com.br/?acao=noticias&noticias=1772</a></span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;"><br /></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8C8JckHa8FvEi8vSyet8MFueNAfbGsO4eCt0yMQAvLXyF-jmdT5hBWfTn6rvVhS6ajusBd5tNs9sTUJCaXPGI2KHOkz8BzOf6FDJFt9TjowbhQgvkFMrQEjqxApGwqKEqW5ENOBaL5tc/s1600/Veja+Rio+(Janeiro+-+2012)+II.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8C8JckHa8FvEi8vSyet8MFueNAfbGsO4eCt0yMQAvLXyF-jmdT5hBWfTn6rvVhS6ajusBd5tNs9sTUJCaXPGI2KHOkz8BzOf6FDJFt9TjowbhQgvkFMrQEjqxApGwqKEqW5ENOBaL5tc/s640/Veja+Rio+(Janeiro+-+2012)+II.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span" style="font-family: inherit;">2</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Coluna "Beira-Mar" da Revista Veja Rio (Janeiro - 2012)</span><br /><br /><a href="http://vejario.abril.com.br/blog/bruno-chateaubriand/beira-mar/jantar-com-assinatura-klabin" style="font-family: inherit;" target="_blank">http://vejario.abril.com.br/blog/bruno-chateaubriand/beira-mar/jantar-com-assinatura-klabin</a><br /><br /><br /><br /><br /></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0y6_4qP4_dU4T_UNE924gKy19JnyvKVloVsK1Cp4iuiaNLzpmV7__nIlEH4VjsEB8W1ixoJdy_LEf9z9NrDP_kJoRP1QR3RmgL2a6z9XZ1nMy5y32k-SLXkkt4PutaXuEkbuY6qngOrc/s1600/Festival+Brasil-Ita%CC%81lia+(Tutto+Per+la+Casa).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0y6_4qP4_dU4T_UNE924gKy19JnyvKVloVsK1Cp4iuiaNLzpmV7__nIlEH4VjsEB8W1ixoJdy_LEf9z9NrDP_kJoRP1QR3RmgL2a6z9XZ1nMy5y32k-SLXkkt4PutaXuEkbuY6qngOrc/s640/Festival+Brasil-Ita%CC%81lia+(Tutto+Per+la+Casa).jpg" width="566" /></a></td></tr>
<tr><td class="tr-caption"><br /><span class="Apple-style-span" style="font-size: small;"><br /><span class="Apple-style-span" style="font-family: inherit;">3</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Degustação no Festival "Itália! Cultura e Gastronomia (Loja Tutto Per La Casa)</span><br /><br /><span class="Apple-style-span"><span class="Apple-style-span" style="background-color: white;"><br /></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> "O chef Diogo Klabin Sapienza assina degustação da barra da loja Tutto Per la Casa, de Karina Vasilcovsky, no próximo sábado (28/04), no evento "Itália! Cultura e Gastronomia", no Shopping Leblon" <br />(Blog da Lu Lacerda - 25/04/2012)</span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /><br /><br /></span><span class="Apple-style-span" style="color: #454545; line-height: 20px;"></span><span class="Apple-style-span" style="font-family: inherit;">4</span>- <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Site "BossaMe"</span>: <a href="http://www.bossame.com.br/novidade-gastronomica/" target="_blank">http://www.bossame.com.br/novidade-gastronomica/</a><br /><br /><br /><br /></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMA8HfSujCRM1BMMeL32pBnl4cTHSQ4W_1Nn0l9Vr8-1oRP2vWzJqV_COfLDdyemjarGb3AYRJ_JoWmirANSoGf791LMQQl1UwEBvR-2Ck890PIMW8oUE3tID0cjtcJmKtqZ4qTFvmvDE/s1600/IMG_0494.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMA8HfSujCRM1BMMeL32pBnl4cTHSQ4W_1Nn0l9Vr8-1oRP2vWzJqV_COfLDdyemjarGb3AYRJ_JoWmirANSoGf791LMQQl1UwEBvR-2Ck890PIMW8oUE3tID0cjtcJmKtqZ4qTFvmvDE/s640/IMG_0494.jpg" width="574" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /><span class="Apple-style-span" style="font-family: inherit; font-size: small;">5</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">- Blog da Lu Lacerda (29/12/2012) </span></td></tr>
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<div class="separator" style="clear: both; text-align: center;">
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-24235876498934548872012-06-13T06:30:00.000-07:002012-06-13T06:30:04.112-07:00Alcachofras com vinagrete<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMX81_t58oTSYWvzGprzUFwgR-Ld5LnHsya_brGf7Hkr-vA8G-xVpPHhYJduY8iUlD_K9OESf78AG7sOMQm_usdHUSmpYkUSAY1e___WOqgRTqDQA_RJwQQTi380vPGQLSc005WZ5Xvw/s1600/6773c4679b05deac7bb73464748cd8f7_1_foto-463x385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMX81_t58oTSYWvzGprzUFwgR-Ld5LnHsya_brGf7Hkr-vA8G-xVpPHhYJduY8iUlD_K9OESf78AG7sOMQm_usdHUSmpYkUSAY1e___WOqgRTqDQA_RJwQQTi380vPGQLSc005WZ5Xvw/s640/6773c4679b05deac7bb73464748cd8f7_1_foto-463x385.jpg" width="640" /></a></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*<u>Ingredientes:</u></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Alcachofras médias</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Farinha de trigo (30g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Limão (2 unidades)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Vinagre </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Azeite</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal e Pimenta-do-Reino preta</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">**<u>Modo de Preparo:</u></span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Adicione água suficiente até cobrir as alcachofras;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Misture a farinha, os limões e uma pitada de sal em uma panela com água usando o <i>fouet</i>;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Remova o miolo das alcachofras e cozinhe no líquido preparado;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coloque as alcachofras para cozinhar com a água ainda fria;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Retire da água quando cozida e verifique se o miolo fibroso foi todo removido;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Adicione duas colheres de sopa de vinagre e três colheres de sopa de azeite. Voilá! Pronto para servir. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon appetit!</span><br />
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</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6059468708901651684.post-38553037303980386062012-05-31T09:48:00.001-07:002012-05-31T09:48:45.982-07:00Creme de Shitake com broto de rabanete<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrySZGxShsjV2iggv7c7Gc6LwuVJGoT3leXxQ02A79iKuMOIosvZrjFKs1oEnIYRzAdFDZVaD9OivnJObLfojHSLS73jdfLQ_pbdIcIXoDAs0AAEl3kTIUfVRukcVpyHrdyMUHEQKl7Aw/s1600/ce529265d626729214cf8dd16d04e348_1_foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrySZGxShsjV2iggv7c7Gc6LwuVJGoT3leXxQ02A79iKuMOIosvZrjFKs1oEnIYRzAdFDZVaD9OivnJObLfojHSLS73jdfLQ_pbdIcIXoDAs0AAEl3kTIUfVRukcVpyHrdyMUHEQKl7Aw/s640/ce529265d626729214cf8dd16d04e348_1_foto.JPG" width="640" /></a></div>
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<span style="font-size: large;"><b>*Ingredientes:</b></span></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
- 1 Pão italiano médio ou grande<br />- Creme de leite fresco (250g)<br />- Shitake picado (300g)<br />- Queijo Grano Padano ralado (100g)<br />- Caldo de Cogumelos ou Legume (500ml)<br />- Broto de Rabanete (100g)<br />- Sal e Pimenta a gosto;<br /><br /><br /><span style="font-size: large;"><b>**Modo de Preparo:</b><br /> </span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">1-</span>
Em uma panela com profundidade, aqueça em fogo baixo, 100g de creme de
leite com o caldo de cogumelos ou legumes. Tempere a gosto e separe.</div>
<div style="font-family: Verdana,sans-serif;">
<b><br /><span style="font-weight: normal;"></span></b></div>
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<b><span style="font-weight: normal;"><span style="font-family: inherit;">2-</span> Em um liquidificador, bata os 150g de creme de leite restantes, 300g de shitake picado e 50g de broto de rabanete. Separe.</span></b></div>
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<div style="font-family: Verdana,sans-serif;">
<b><span style="font-weight: normal;"></span></b><span style="font-family: inherit;">3-</span> Misture o
concentrado do liquidificador com o creme de leite e o caldo na panela
com maior profundidade. Deixe cozinhando em fogo baixo durante 20
minutos.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">4-</span> Enquanto isso, pegue o pão, retire a tampa e o miolo. Recheie as
paredes interiores do pão com 50g de queijo grano padano ralado.</div>
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<div style="font-family: Verdana,sans-serif;">
<span style="font-family: inherit;">5-</span> Coloque a quantidade desejável de creme de shitake no interior do
pão, finalize polvilhando o restante do grano padano ralado e o broto de
rabanete por cima do próprio creme. Voilá! </div>
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<span style="font-size: large;"> Bon appetit!</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-5333902287810280622012-05-13T07:58:00.000-07:002012-05-13T07:58:32.941-07:00Espumas<div class="separator" style="clear: both; text-align: justify;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">No post de hoje, vou falar um pouco sobre cozinha molecular. Ontem, tive o prazer de participar de um curso específico sobre espumas, ministrado pela <b>Chef Renata Matoso</b> e pela <b>Chef Laura Rocha Miranda</b>. De acordo com elas: </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"O intenso dinamismo do mercado alimentício mundial na atualidade vê-se refletido, atualmente com maior freqüência, no mercado gastronômico contemporâneo. A procura por novos ingredientes e tecnologias, desperta profundos interesses, especialmente em jovens chefs, na tentativa de suceder a <i>nouvelle cuisine</i> francesa. Hoje, existe uma crescente busca por ingredientes ainda não explorados e técnicas criativas para a desconstrução dos alimentos tradicionais."</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz5fYrosmc0Ba9XsQbkwYELn8tN0iXsnWLjEziLBnJwIZ8Y-1jmJj4lTOIjffAkLwQHxJ0rYRANK-1qd3iKjtBW6vAiysf7hRH_Fh1O4B7MBKxKVA4Eo3Wj80rUdf2G_ySaxxCx83B-U/s1600/Espuma+de+tomate2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz5fYrosmc0Ba9XsQbkwYELn8tN0iXsnWLjEziLBnJwIZ8Y-1jmJj4lTOIjffAkLwQHxJ0rYRANK-1qd3iKjtBW6vAiysf7hRH_Fh1O4B7MBKxKVA4Eo3Wj80rUdf2G_ySaxxCx83B-U/s640/Espuma+de+tomate2.JPG" width="624" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Espuma de Tomate Caprese</span><br /><br /></span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"As espumas alimentícias são estruturas formadas pelo aprisionamento de bolhas de ar em qualquer líquido ou sólido. Compostas de bolhas separadas por filmes líquidos, as espumas retém sua forma somente se o líquido formador da parede da bolha for suficiente para suportar a sua evaporação. A estabilidade da espuma pode resultar tanto das interações das substâncias presentes na parede do filme líquido que separa as bolhas quanto da viscosidade desses filmes."</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FIM-9HkX21Qgg8Ti7IY6bFo3lD5oasPfdeoztJ_STpr1-p1hgr2N3WAWuLsiaLwBUbK3qIRLqixEEoe1n5DCAjZVUVOeFHo05G6_iI87zr8kbShPWPIYRZA9WTSGSkj6X_CSeeUJEgc/s1600/Espuma+de+caramelo+c:+cafe%CC%812.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FIM-9HkX21Qgg8Ti7IY6bFo3lD5oasPfdeoztJ_STpr1-p1hgr2N3WAWuLsiaLwBUbK3qIRLqixEEoe1n5DCAjZVUVOeFHo05G6_iI87zr8kbShPWPIYRZA9WTSGSkj6X_CSeeUJEgc/s320/Espuma+de+caramelo+c:+cafe%CC%812.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">Espuma de Caramelo c/ Gelatina de Café</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br /><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vZJz7fGJoCHhUGd9lqZpdWpolB8giNR9cgQSSyDPIkaB9i8uGBxcFMmbZMFrWf7yVeyicB4DtUcXB4lqktN1dVhAnY7zv4NQ_sDFiMWST4QE1xYzSXc_kzbn7DJPH6EaccC6-sfySTk/s1600/Espuma+de+Polenta+c:+Shitake1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vZJz7fGJoCHhUGd9lqZpdWpolB8giNR9cgQSSyDPIkaB9i8uGBxcFMmbZMFrWf7yVeyicB4DtUcXB4lqktN1dVhAnY7zv4NQ_sDFiMWST4QE1xYzSXc_kzbn7DJPH6EaccC6-sfySTk/s320/Espuma+de+Polenta+c:+Shitake1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Espuma de Polenta c/ Shitake</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNrIrpHehYDbMby5np6sc6F6E0lURefGVa6SCV15gOEdFVlHNEcYlSFrfAbs79JwRwUgWZ_eaa9cQx35LCDZHsTwcTN3-1DdZj2uBQV0BRqppCDk4hWeULmCcSaJfLF0TB27uNwEcNLA/s1600/Espuma+de+tangerina.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTNrIrpHehYDbMby5np6sc6F6E0lURefGVa6SCV15gOEdFVlHNEcYlSFrfAbs79JwRwUgWZ_eaa9cQx35LCDZHsTwcTN3-1DdZj2uBQV0BRqppCDk4hWeULmCcSaJfLF0TB27uNwEcNLA/s320/Espuma+de+tangerina.JPG" width="252" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Espuma de Tangerina</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qTx3i9rUdmnOzNRasEqrgBl1-pixSdMtluXEKlNPgoqa5VTvxfnOSrcGvZ1UiiCrmz0vOnkLQcnaVfBs6_LQhFArigieEKd7C74dmk3xT9h-ti2fATKCkpVG1b8eZwWsMHQR2SpSafY/s1600/Figo+com+Merengue2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qTx3i9rUdmnOzNRasEqrgBl1-pixSdMtluXEKlNPgoqa5VTvxfnOSrcGvZ1UiiCrmz0vOnkLQcnaVfBs6_LQhFArigieEKd7C74dmk3xT9h-ti2fATKCkpVG1b8eZwWsMHQR2SpSafY/s320/Figo+com+Merengue2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Figo com Merengue</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKVL1cOElxN5ne18CP6wUtEv6SvNYHnZfn9Q8yJ3faizIQQrEmelGkso00PINsPZkhN2h2gP-0kpiEa7zpD_ChU3y267v-0mcSkyhrzE5O6Asc3bb5eXURQyIGSWwYkB6JlXX5P6Cy1A/s1600/Espuma+de+manga.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKVL1cOElxN5ne18CP6wUtEv6SvNYHnZfn9Q8yJ3faizIQQrEmelGkso00PINsPZkhN2h2gP-0kpiEa7zpD_ChU3y267v-0mcSkyhrzE5O6Asc3bb5eXURQyIGSWwYkB6JlXX5P6Cy1A/s400/Espuma+de+manga.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Espuma de Manga</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXE1CYLywiZgHTUcIvTVToFOpaHFj5sRotkP18cIh3LjNxg-93Dz0zJ34LeZMUFzwVIUCODPbs0RQawBk7ENy-QnFyMaWO_z3Twud3rj0uO2ThBjygXcUP__Vvvo-0ERI0QAX5hV7cZg/s1600/Espuma+de+menta+c:+chocolate1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXE1CYLywiZgHTUcIvTVToFOpaHFj5sRotkP18cIh3LjNxg-93Dz0zJ34LeZMUFzwVIUCODPbs0RQawBk7ENy-QnFyMaWO_z3Twud3rj0uO2ThBjygXcUP__Vvvo-0ERI0QAX5hV7cZg/s400/Espuma+de+menta+c:+chocolate1.JPG" width="277" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Sorvete de Creme c/ Espuma de Menta e Espuma de Chocolate</span></td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>*<u>Fonte:</u></b> </span><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Tecnologias Gourmet: Espumas Quentes e Frias" (Chef Renata Matoso e Chef Laura R. Miranda)</span></i><br />
<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rio de Janeiro - 2012</span></i><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-60888814503572589912012-05-10T07:54:00.000-07:002012-05-10T07:54:39.775-07:00Receita DKS: Risoto de Chocolate c/ Coco Queimado e Nozes<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MdFTcJVO5rsZIXEBruGEbFVj1J88CSgIzTQZt6rGPyRoT1ipV2_Dj3vOJzEljZGfE2weBSB6YQlVlZb6RLfrAcQCwFi1la3ifJDMEqz6dhWNDAQux81pcVIdijvJpZ-PItkktA0-zCY/s1600/45d76dea86d4efeaef4ebea055d417d9_1_foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MdFTcJVO5rsZIXEBruGEbFVj1J88CSgIzTQZt6rGPyRoT1ipV2_Dj3vOJzEljZGfE2weBSB6YQlVlZb6RLfrAcQCwFi1la3ifJDMEqz6dhWNDAQux81pcVIdijvJpZ-PItkktA0-zCY/s640/45d76dea86d4efeaef4ebea055d417d9_1_foto.JPG" width="634" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFkCtObHWEjNeukupSloOlfs9hsOvw9XAMKyFMG17aktuiS8vYDbUo0FRGfGe1cIvQQsJxa8JUetyqCkY2kbnt_AfhSYoGcae9jDk9en7QeajyhI66EyN1sTUXCSAN8FFWg7IAUS0YAQ/s1600/cddade3beb3d575e368dae65188026cc_1_foto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFkCtObHWEjNeukupSloOlfs9hsOvw9XAMKyFMG17aktuiS8vYDbUo0FRGfGe1cIvQQsJxa8JUetyqCkY2kbnt_AfhSYoGcae9jDk9en7QeajyhI66EyN1sTUXCSAN8FFWg7IAUS0YAQ/s320/cddade3beb3d575e368dae65188026cc_1_foto.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>*Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Arroz Arbório (300g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Leite de coco (200ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Leite (200ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga (20g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Chocolate Meio-Amargo (1 barra)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Coco ralado (100g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Nozes (50g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Açúcar (a gosto)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Canela em pó (a gosto)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>**Modo de Preparo:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em uma panela, aqueça a manteiga e adicione o arroz, deixando ele "fritar" por uns 2 minutos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em fogo médio/baixo, acrescente 100ml de leite na panela, açúcar e canela a gosto, deixando o arroz cozinhar até secar. Depois, coloque mais 100ml de leite, repetindo o mesmo procedimento de secagem;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Quando secar novamente, acrescente, aos poucos, o leite de coco e deixe o arroz cozinhar até conseguir a consistência desejada para o risoto;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em outra panela, derreta a barra de chocolate em banho-maria. Quando a base do risoto estiver na consistência que você deseja, misture com o chocolate derretido e 30g de nozes picadas na mesma panela do arroz;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Paralelamente, em uma frigideira, coloque o coco ralado e deixe queimar de forma uniforme;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Para preparar o prato, faça uma "cama" com o coco queimado e arrume o risoto por cima dela;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Para finalizar, coloque um pouco de coco queimado e nozes inteiras por cima do risoto e voilá! Seu prato está pronto para ser servido.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-81975725838655053482012-05-02T09:11:00.001-07:002012-05-02T09:11:25.391-07:00Rilletes de Porco<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1i8c2NphxvX4Vgqxn_m7m9jb2QPa-ZwDta9cFYFzgMqpWN62blHqW4gGlQgLKNnhA2NQJmJrWGQ2Nuaoi2jRKOXLoxboPEwBPdJCkAPxyVxWOpyeLoX0qLqisAEnQkpINfIMlhqI-6Cs/s1600/Rilettes+de+porco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1i8c2NphxvX4Vgqxn_m7m9jb2QPa-ZwDta9cFYFzgMqpWN62blHqW4gGlQgLKNnhA2NQJmJrWGQ2Nuaoi2jRKOXLoxboPEwBPdJCkAPxyVxWOpyeLoX0qLqisAEnQkpINfIMlhqI-6Cs/s640/Rilettes+de+porco.JPG" width="640" /></a></div>
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<div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">
<b><u><br /></u></b></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>*<u>Ingredientes</u></b>:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Lombo de porco em cubos (200g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Gordura de porco (200g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Água (1 litro)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Échalotes picadas (80g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Vinho do Porto (3 colheres de sopa)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Tomilho (1 colher de chá)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Noz-moscada (1 colher de chá)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal e Pimenta-do-reino (a gosto)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>**<u>Modo de Preparo</u>:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Tempere a carne de porco com pimenta, sal, noz-moscada e tomilho;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Derreta metade da gordura de porco e refogue a carne até dourar;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Junte o vinho do Porto e reduza;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Acrescente o restante da gordura e adicione água. Cozinhe por 2 horas;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Desfie a carne completamente com a ajuda de um garfo;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Reduza a água e transfira a carne desfiada, ainda quente, para pequenos recipientes de vidro ou cerâmica;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Guarde por pelo menos um dia. Sirva frio. Voilá!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-81004531127862810122012-04-16T16:15:00.000-07:002012-04-16T16:15:51.440-07:00Steak Tartare<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nzM-drn3XjnFP7sjAkOfZiCWEsKMlPWo6lotGpDGbylvi6Qv2g7ix8QL7YhXusY5KaXu4b-Lt0sNIjcMID6z_Yghr0OwlMQ0tvaU_291levY1ORpcR8xgpR9uNgLRzo_lHnOaQ-15eY/s1600/Steak+Tartare1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3nzM-drn3XjnFP7sjAkOfZiCWEsKMlPWo6lotGpDGbylvi6Qv2g7ix8QL7YhXusY5KaXu4b-Lt0sNIjcMID6z_Yghr0OwlMQ0tvaU_291levY1ORpcR8xgpR9uNgLRzo_lHnOaQ-15eY/s640/Steak+Tartare1.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuymjVXt6btPJlD3Rli-JqXVBUdSBeYqvvtOCnltd08M8fLHupT2vw7hPGxAdCnYeUNzcGvYh1iofObm8Dku9Sb5ZYsORb4lfxz8MjMxkjafJW9jBvVhRm58-gBOFLTNPNXH1uFUpnFw/s1600/Steak+Tartare2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuymjVXt6btPJlD3Rli-JqXVBUdSBeYqvvtOCnltd08M8fLHupT2vw7hPGxAdCnYeUNzcGvYh1iofObm8Dku9Sb5ZYsORb4lfxz8MjMxkjafJW9jBvVhRm58-gBOFLTNPNXH1uFUpnFw/s320/Steak+Tartare2.JPG" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">*<u>Ingredientes</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Carne picada (200g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Échalotes </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Alcaparras</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Salsa picada</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Cebola picada</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Azeite </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pepino em conserva</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta-do-reino preta</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta Caiena </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Ovo (Gema)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Tabasco</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>**<u>Modo de Preparo</u>:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Primeiramente, você vai picar a carne em pequenos pedaços;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Depois, tempere a carne com sal, pimenta-do-reino, pimenta Caiena e tabasco;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Com a carne em forma de bola, coloque-a no prato e faça uma cova no centro;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coloque uma gema de ovo crua nessa cova;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Adicione cebola, a salsa picada, as échalotes, as alcaparras e o pepino ao redor da carne;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Sirva com azeite e molho tabasco. Voilá!</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-4247484107358633432012-04-12T07:38:00.000-07:002012-04-12T07:38:26.772-07:00Panqueca de Carne Seca c/ Catupiry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRM76UiRQgbYLNsxx3Zy23xsKYWEPndCGxK-wwESSujA0HDWsURPaVhkwUGPXyzr6II3njTHDLa-OBYRFh4lg0wztMX4D11gOgfzyohcsqx0gNzUS0xppq-dz4NwX4C_MjIcGD3xE_0g/s1600/b8c66dbc46558bbf6ecc9417b836df34_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRM76UiRQgbYLNsxx3Zy23xsKYWEPndCGxK-wwESSujA0HDWsURPaVhkwUGPXyzr6II3njTHDLa-OBYRFh4lg0wztMX4D11gOgfzyohcsqx0gNzUS0xppq-dz4NwX4C_MjIcGD3xE_0g/s640/b8c66dbc46558bbf6ecc9417b836df34_1_foto.JPG" width="538" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJFafwMX0ysblTTHlSLCiBRgffqK1fxpeLA674XGSSnS0W_7DLpqC_4Nb4P_Mi0r9yleIZgmy52E6LGTK0h8kEpQfOW9tlCytNXCFk9DRAjlX5BFMgxB-4kXVOzxzRMBEe_Gw2fEzBvE/s1600/f1355c98f84daec94da066825dc36edf_1_foto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikJFafwMX0ysblTTHlSLCiBRgffqK1fxpeLA674XGSSnS0W_7DLpqC_4Nb4P_Mi0r9yleIZgmy52E6LGTK0h8kEpQfOW9tlCytNXCFk9DRAjlX5BFMgxB-4kXVOzxzRMBEe_Gw2fEzBvE/s320/f1355c98f84daec94da066825dc36edf_1_foto.JPG" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">*<u>Ingredientes</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Massa básica de panqueca</span></i></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Farinha de Trigo (250g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Ovo (2 unidades)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Leite (500ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Panqueca de Carne Seca c/ Catupiry</span></i></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Carne Seca dessalgada e desfiada (500g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Cebola cortada em <i>julienne </i>(1 unidade)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Alho picado (1 dente)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga (30g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Catupiry (150g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Molho Bechamel (500ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Queijo Parmesão (100g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta-do-Reino</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>**<u>Modo de Preparo</u>:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><b><br />
</b></span><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Massa básica de panqueca</span></i></b><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></i></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Penere a farinha e o sal;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coloque no liquidificador e bata a farinha, o sal, os ovos e o leite até espumar bem;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cubra e deixe descansar por 30 minutos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Aqueça uma frigideira antiaderente e unte-a com manteiga;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Com uma concha, coloque uma camada fina de massa na frigideira e descarte-a;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Faça as demais panquecas da mesma maneira, virando a massa para cozinhar dos 2 lados;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Panqueca de Carne Seca c/ Catupiry</span></i></b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></i></b></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Em uma panela, refogue o alho e a cebola na manteiga;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Acrescente a carne seca (já dessalgada e desfiada) e deixe refogar por mais alguns minutos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Tempere com sal e pimenta. Reserve;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Recheie as panquecas (modo de preparo acima) com a carne refogada e o catupiry;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Enrole as panquecas, fechando-as;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coloque-as em um refratário untado com manteiga e regue-as com o molho Bechamel;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Salpique com o queijo parmesão e leve o refratário em forno quente para gratinar;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-family: Times; font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-family: Times; font-size: small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-51957325271703807292012-04-09T11:21:00.000-07:002012-04-09T11:21:28.673-07:00Chutney de Manga<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fsI4NR89n3rXIZTI78uiljB3qy9qExfSiT-hDjhLVXw9dP_oYbF_9gB6EUDQCFYN7Iv1hiLcG5wft_Xc0pXRav_UmgROop2042S4QWXI7mZq01si-hmiggJ5y7LLiJdWeaKWoqLJ0Yc/s1600/Chutney+de+Manga2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fsI4NR89n3rXIZTI78uiljB3qy9qExfSiT-hDjhLVXw9dP_oYbF_9gB6EUDQCFYN7Iv1hiLcG5wft_Xc0pXRav_UmgROop2042S4QWXI7mZq01si-hmiggJ5y7LLiJdWeaKWoqLJ0Yc/s640/Chutney+de+Manga2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbw0mqrFiVg4Q_DI_-tphIN5YkaIxWFCPBh_0NT-7vFU8o5KEVuO2-w9ktyK0tihX5AAXYwn3UJcpRm0aAHBXtfPIY3SrsnecHuZwp3Q9k3JEa4qZJqNeM21VrXkyhX1EjYB2jZGCfPiI/s1600/Chutney+de+Manga1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbw0mqrFiVg4Q_DI_-tphIN5YkaIxWFCPBh_0NT-7vFU8o5KEVuO2-w9ktyK0tihX5AAXYwn3UJcpRm0aAHBXtfPIY3SrsnecHuZwp3Q9k3JEa4qZJqNeM21VrXkyhX1EjYB2jZGCfPiI/s320/Chutney+de+Manga1.JPG" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">*<u>Ingredientes</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manga (500g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Açúcar (100g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Vinagre (50ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Gengibre (5g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Curry (3g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Alho picado (2 dentes)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta em <i>julienne</i> (1 unidade)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Uva Passas (30g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Páprica picante (2g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b>**<u>Modo de Preparo</u>:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1- </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Descasque a manga e corte em pequenos cubos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Misture os cubos de manga com açúcar e deixe descansando por 1 hora;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Rale o gengibre, junte o alho picado, a pimenta, sal e um pouco de vinagre;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Junte todo o resto dos ingredientes (menos as passas) e leve ao fogo;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cozinhe lentamente em fogo baixo até adquirir uma consistência de geléia;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Junte as passas;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Deixe maturar por 2 dias e voilá!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-80708479912729309842012-04-07T09:07:00.000-07:002012-04-07T09:07:25.711-07:00Mousse de Truta com Amêndoas<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQMKXwbMgDIns1o2OOErfdWgXExMOtls0Xk5C7wHl5uZkmPeWRBEpKUbK1rZ8eoJaPVgOgLNWsN9W_h09cKqBQudaguiqk0dOSOV3u_knUO7xXhvfMOwFpL_7gMG0diix72c16u_ZRFE/s1600/Mousse+de+Truta+com+Ame%CC%82ndoas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQMKXwbMgDIns1o2OOErfdWgXExMOtls0Xk5C7wHl5uZkmPeWRBEpKUbK1rZ8eoJaPVgOgLNWsN9W_h09cKqBQudaguiqk0dOSOV3u_knUO7xXhvfMOwFpL_7gMG0diix72c16u_ZRFE/s1600/Mousse+de+Truta+com+Ame%CC%82ndoas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1adbhhBMi9txLlH7D9dEn8ekehxNoAEtLi1TAiwzW-34BZBdGfJUtbk3y8xtVjQ1tGeATmS6aRRgk3nNv8TytuwiY63UE4ROduqzP1LAE0mm_Yv7VDgB8UkzmtoeWQ3dASAcNjlr-nhg/s640/Mousse+de+Truta+com+Ame%CC%82ndoas2.JPG" width="640" /></span></a><span class="Apple-style-span" style="color: black;"><b><br />
<br />
</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQMKXwbMgDIns1o2OOErfdWgXExMOtls0Xk5C7wHl5uZkmPeWRBEpKUbK1rZ8eoJaPVgOgLNWsN9W_h09cKqBQudaguiqk0dOSOV3u_knUO7xXhvfMOwFpL_7gMG0diix72c16u_ZRFE/s1600/Mousse+de+Truta+com+Ame%CC%82ndoas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQMKXwbMgDIns1o2OOErfdWgXExMOtls0Xk5C7wHl5uZkmPeWRBEpKUbK1rZ8eoJaPVgOgLNWsN9W_h09cKqBQudaguiqk0dOSOV3u_knUO7xXhvfMOwFpL_7gMG0diix72c16u_ZRFE/s1600/Mousse+de+Truta+com+Ame%CC%82ndoas.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><b style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQMKXwbMgDIns1o2OOErfdWgXExMOtls0Xk5C7wHl5uZkmPeWRBEpKUbK1rZ8eoJaPVgOgLNWsN9W_h09cKqBQudaguiqk0dOSOV3u_knUO7xXhvfMOwFpL_7gMG0diix72c16u_ZRFE/s320/Mousse+de+Truta+com+Ame%CC%82ndoas.JPG" width="320" /></b><span class="Apple-style-span" style="color: black;"></span></a><span class="Apple-style-span" style="color: black;"><b><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"></span></b></span></div><br />
<br />
<b><br />
</b><br />
<b><br />
</b><br />
<b><br />
</b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*<u>Ingredientes</u>: </span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Carne de Truta limpa (500g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Creme de leite fresco (250ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Ovo (1/2 unidade)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Clara de Ovo (1 unidade)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga derretida (30g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Amêndoas (50g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta-do-Reino</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">**<u>Modo de Preparo</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Bata as amêndoas e a carne de truta em um processador;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Junte o creme de leite aos poucos, o ovo e a clara em neve;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Misture a manteiga e tempere a gosto;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Unte e preencha as fôrmas;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cubra-as com papel alumínio;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Leve as fôrmas para assar no forno em vapor de 5 a 7 minutos; </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit e Feliz Páscoa a todos!!!</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-27215722286382612722012-04-05T09:20:00.000-07:002012-04-05T09:20:34.801-07:00Mousse de Camembert e Framboesa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vTRLdsNzu95ogjW4WMzK8KK39cdFYNrKpFyIjyr49bqEzAW7Q84__Q_OaW8MYi338VWEq1A5eQsmJJ1Rkoqnmg7do34dBVzscn-841rnwWezMKC7gmCX4zFGQ-QEFiuu2XUUFi0SK7Q/s1600/3b227addfbfcce0ca01b7f40edcd5e74_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vTRLdsNzu95ogjW4WMzK8KK39cdFYNrKpFyIjyr49bqEzAW7Q84__Q_OaW8MYi338VWEq1A5eQsmJJ1Rkoqnmg7do34dBVzscn-841rnwWezMKC7gmCX4zFGQ-QEFiuu2XUUFi0SK7Q/s640/3b227addfbfcce0ca01b7f40edcd5e74_1_foto.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQZNoyMfyjD10lyTaPh2RmQud_SNndwYK-NUSvohhnfXtZK-jQty6LpqjnYj8rDEETwTf0bxUftQB_5tCAtGCCOzfc1NlgqsEXnUdvHXbFtBfTKfbwEZg0pWWgEqUmYXheYPFyNdLtBo/s1600/81fbdceb9bd5b7c8d23b7e85764dd8e2_1_foto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQZNoyMfyjD10lyTaPh2RmQud_SNndwYK-NUSvohhnfXtZK-jQty6LpqjnYj8rDEETwTf0bxUftQB_5tCAtGCCOzfc1NlgqsEXnUdvHXbFtBfTKfbwEZg0pWWgEqUmYXheYPFyNdLtBo/s320/81fbdceb9bd5b7c8d23b7e85764dd8e2_1_foto.JPG" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">* <u>Ingredientes</u>:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1) Mousse de Camembert</span></i></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Creme de Leite (150ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Cream Cheese (150g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Queijo Camembert picado (100g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Gelatina Incolor sem sabor (1 envelope)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta branca</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Noz Moscada</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2) Molho de Framboesa</span></i></b><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></i></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Framboesas congeladas (100g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Açúcar refinado (2 colheres de sopa)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Vinagre branco de arroz (2 colheres de sopa)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Molho de Pimenta</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">** <u>Modo de Preparo</u>:</span></b><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Bata em um liquidificador o creme de leite, o cream cheese, o camembert e a gelatina incolor (hidratada em água fria e dissolvida em banho-maria);</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Distribua a metade da mousse no fundo de duas fôrmas pequenas com 15-20cm de diâmetro, levemente untadas com manteiga ou azeite, levando-as à geladeira por 20 minutos; Reserve a outra metade do mousse;</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Enquanto se aguarda os 20 minutos, coloque todos os ingredientes do molho de framboesa em uma panela e leve ao fogo baixo, mexendo ocasionalmente, até obter uma calda encorpada; Deixe esfriar;</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Retire as fôrmas da geladeira e espalhe parte do molho de framboesa por cima;</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Leve as fôrmas novamente à geladeira por algumas horas e então, desenforme-as em um prato;</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Use o restante da calda de framboesa para decorar;</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*** <u>Dica do Chef</u>: </span></b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Prepare um pesto de salsa para finalização de seu prato. Além de proporcionar um visual mais requintado, irá também enriquecer a mousse em seu sabor.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-9668512327511129342012-03-22T15:20:00.001-07:002012-03-22T15:28:20.518-07:00Receita DKS: Torta Gelada M&M's<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt35ZYFXwJ7Om64ErnSuGZnZXuBTfh9Y6SqTd8j4Y5tSbkL6vsX8jvdD2rI11VnntMQ6RfyA2lHi9iEyPNyQ1NqEU0YQzkp4kxJk7u3U4EjXqJNHy4UdN9neOLF9OpE6972bSkzEoYjc/s1600/Torta+M&M+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRt35ZYFXwJ7Om64ErnSuGZnZXuBTfh9Y6SqTd8j4Y5tSbkL6vsX8jvdD2rI11VnntMQ6RfyA2lHi9iEyPNyQ1NqEU0YQzkp4kxJk7u3U4EjXqJNHy4UdN9neOLF9OpE6972bSkzEoYjc/s640/Torta+M&M+1.JPG" width="640" /></span></a></div><br />
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</div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>* <u>Ingredientes</u>:</i></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i><br />
</i></b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 300g de Biscoito Maisena (1 pacote e meio)</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 200g de Manteiga </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 170g de Chocolate Meio Amargo (1 barra)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 300g de Creme de Leite (1 lata)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 395g de Leite Condensado (1 lata)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 300g de Chocolate <i>M&M</i></span></span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO01dQJZ3VYXHWFA49842SbwFRvIHnNcmiz8G-TU6icOrbzY82iXSeDVfrCNKWi1nyolVGO9lBIG9LndaF2SOcaBKRaSqZEB2f-BNJKB86gY6XOjxtCaqD4EGgnwuKqIzBZ1fCbAteS4k/s1600/Torta+M&M+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO01dQJZ3VYXHWFA49842SbwFRvIHnNcmiz8G-TU6icOrbzY82iXSeDVfrCNKWi1nyolVGO9lBIG9LndaF2SOcaBKRaSqZEB2f-BNJKB86gY6XOjxtCaqD4EGgnwuKqIzBZ1fCbAteS4k/s400/Torta+M&M+2.JPG" width="400" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px;">- 50g de Maisena</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: 13px; line-height: 18px;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>** <u>Modo de Preparo</u>:</i></b></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Primeiramente, coloque o biscoito maisena no processador e transforme tudo em uma farofa. Depois, peinere essa forafa para se obter uma farinha de biscoito bem fina. Acrescente 100g de manteiga junto à farofa e misture tudo com as mãos, até conseguir uma massa homogênia;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Forre todo o fundo de uma assadeira com essa massa e coloque-a durante uns 20 minutos no forno pré-aquecido a 220oC.;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em uma panela, em fogo baixo, misture 100g de manteiga, uma lata de leite condensado, uma lata de creme de leite e a maisena, durante uns 10 minutos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Paralelamente, derreta a barra de chocolate amargo e 100g de <i>M&Ms</i> em banho maria e depois misture com o conteúdo da panela;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Retire a assadeira do forno, deixe esfriar por uns 20 minutos e a preencha com todo o recheio feito anteriormente;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Pegue os outros 200g de <i>M&Ms </i>e espalhe-os pela superfície da torta;</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coloque no congelador por umas 2 horas e a torta estará pronta!</span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"></span></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
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</span></span></span></div><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO01dQJZ3VYXHWFA49842SbwFRvIHnNcmiz8G-TU6icOrbzY82iXSeDVfrCNKWi1nyolVGO9lBIG9LndaF2SOcaBKRaSqZEB2f-BNJKB86gY6XOjxtCaqD4EGgnwuKqIzBZ1fCbAteS4k/s1600/Torta+M&M+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-87233684111820733932012-03-20T09:32:00.000-07:002012-03-20T09:32:40.220-07:00Quiche Lorraine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5GRuaKQWFU0eqhfSi7KJS3vXp4gj9ZjL5WOjxakiDgDtXolZS_a73gTG3gr45kPykrhJeaZKHK0uKw68lePH8ql4M9WoqeMqKrowrbdU1V3q8tge8bVrKaDKQXaqa2Zf3OOett8OhQQ/s1600/37564ab8e74b57c4f4cf2d0e8f69e10c_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5GRuaKQWFU0eqhfSi7KJS3vXp4gj9ZjL5WOjxakiDgDtXolZS_a73gTG3gr45kPykrhJeaZKHK0uKw68lePH8ql4M9WoqeMqKrowrbdU1V3q8tge8bVrKaDKQXaqa2Zf3OOett8OhQQ/s640/37564ab8e74b57c4f4cf2d0e8f69e10c_1_foto.JPG" width="640" /></a></div><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">*<u>Ingredientes</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1)<u>Massa básica de quiche</u></span></i></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Farinha de trigo (300g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga (50g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Ovo (1 unidade)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Água </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal a gosto</span><br />
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<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2)<u>Recheio básico de quiche</u></span></i></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Leite (250ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Creme de Leite (400ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Ovo (4 unidades)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal a gosto</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Pimenta-do-Reino a gosto</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Noz-moscada a gosto</span><br />
<b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><u><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>3)<u>Quiche Lorraine</u></i></b></span><br />
<b><i><u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></u></i></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Massa básica de quiche</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Recheio básico de quiche</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Bacon Defumado (200g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Cebola (200g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga (25g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Queijo Parmesão (50g)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Noz-moscada a gosto</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4e6amtY8ACrlYxDvAZF4bvNbI-ITrRQONHF6y9I2ioC3RN0iZ0q91yEQh4P7yFFozCXBQfgRXFHm__VnBI8B50_g0WLrmNPchZ6Hb21X-3eShZ_OfC2lE9vB7blMgph_UBw6RvdPTMY/s1600/75c9ed849d74eec154fb4fc0804f2a41_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4e6amtY8ACrlYxDvAZF4bvNbI-ITrRQONHF6y9I2ioC3RN0iZ0q91yEQh4P7yFFozCXBQfgRXFHm__VnBI8B50_g0WLrmNPchZ6Hb21X-3eShZ_OfC2lE9vB7blMgph_UBw6RvdPTMY/s640/75c9ed849d74eec154fb4fc0804f2a41_1_foto.JPG" width="640" /></span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">**<u>Modo de Preparo</u>:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>1)<u>Massa básica de quiche</u></i></b></span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: x-small;"><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Peneire a farinha de trigo e o sal;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Junte o ovo e a manteiga, então, misture até formar uma massa homogênia;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Adicione mais farinha ou água se necessário;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Leve a massa à geladeira por 30 minutos para descansar;</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>2)<u>Recheio básico de quiche</u></i></b></span><br />
<i><u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Bata todos os ingrediente do recheio no liqüidificador;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Leve à geladeira se necessário;</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>3)<u>Quiche Lorraine</u></i></b></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Corte o bacon em <i>brunoise</i> e doure numa frigideira;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Corte a cebola em <i>julienne</i> e refogue na manteiga até cozinhar;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Abra a massa básica em uma forma e preencha a mesma com a cebola e o bacon;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cubra com o recheio básico;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Salpique com queijo ralado;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Leve para assar em um forno a 180C. </span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-88575674127845720822012-03-17T13:15:00.000-07:002012-03-17T13:15:03.183-07:00Risoto de Camarão ao Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggeBiIw7oZuF9Ii_60-UjQPYHDS1acCeNarjY3zrWzrDmdR_nhsp2hchRnZaRhywoVFi9G-mHRsUcFEoDTjBrooTg8YQbRco-_1bUUDPxukNaVTvayPz9CdpgWMnfUzGOSn38efGuS3M/s1600/1138c8d361724543607d62dc57f7bd98_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggeBiIw7oZuF9Ii_60-UjQPYHDS1acCeNarjY3zrWzrDmdR_nhsp2hchRnZaRhywoVFi9G-mHRsUcFEoDTjBrooTg8YQbRco-_1bUUDPxukNaVTvayPz9CdpgWMnfUzGOSn38efGuS3M/s640/1138c8d361724543607d62dc57f7bd98_1_foto.JPG" width="640" /></span></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>* <u>Ingredientes</u>:</b><br />
<br />
- Arroz Arbório (1 punho de arroz por pessoa)<br />
- Caldo de peixe ou camarão (Pode ser o de caixinha mesmo)<br />
- Camarão (descascados e limpos)<br />
- Alho picado<br />
- Azeite<br />
- Manteiga<br />
- Limão<br />
- Salsa picada<br />
- Sal e Pimenta do Reino<br />
- Pesto<br />
- Queijo para ralar (Parmesão ou Grana Padano)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazyuzKK-Z_A9ymwhunIBiYDPp4xBhFxzQ87lDIaCuDfdv8cNQzXKv6lU8JkLAlL9ZTBTgs3Wz8ErG0o7swZeZopoP5nIll5cqd2tFp6Myes21uRV7NQMiIl6d4B1h3Do8QHWHoy4g56Q/s1600/9a6b9fb94c205506f76f0321f5b83b87_1_foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazyuzKK-Z_A9ymwhunIBiYDPp4xBhFxzQ87lDIaCuDfdv8cNQzXKv6lU8JkLAlL9ZTBTgs3Wz8ErG0o7swZeZopoP5nIll5cqd2tFp6Myes21uRV7NQMiIl6d4B1h3Do8QHWHoy4g56Q/s400/9a6b9fb94c205506f76f0321f5b83b87_1_foto.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: 'Rock Salt'; line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>** <u>Modo d</u></b></span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 18px;"><b><u>e Preparo</u>:</b></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 13px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Primeiramente, deixe os camarões, já descascados e limpos, misturados ao suco de limão, sal e pimenta, durante umas 2 ou 3 horas. Cubra e separe.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em uma pequena panela (pode-se usar uma chaleira), prepare o caldo de peixe ou camarão no fogo médio e separe.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em uma panela wok, aqueça o azeite, acrescente o alho picado, deixe dourar e junte os camarões, deixando-os fritar por uns 3 minutos, acrescente também a salsa picada e separe.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em uma panela maior com profundidade, aqueça uma colher de sopa de azeite, acrescente o arroz arbório e deixe-o "fritar" durante uns 2 a 3 minutos em fogo médio. Após isso, coloque 4 conchas de caldo na panela para "molhar" o arroz.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Ainda em fogo médio, deixe o arroz cozinhando até observar o caldo secar.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Depois disso, abaixe o fogo e continue com esse processo de "molhar" o arroz, até chegar ao ponto do cozimento desejado. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">Obs:</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Nunca coloque todo o caldo de uma só vez na panela. Sempre coloque de 3 a 4 conchas de caldo por vez, espere "secar" e repita o processo quantas vezes forem necessárias, até o risoto ficar com a consistência desejada.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Pegue os camarões, separados anteriormente, jogue-os na panela do risoto e misture de forma cuidadosa para que não agrida o arroz.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">8-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Acrescente o pesto e mexa o risoto novamente de forma cuidadosa para manter a consistência do arroz desejada. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">9-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Para finalizar, jogue um pedaço de manteiga no risoto dentro da panela (não precisa ficar misturando, pois o próprio calor do risoto derreterá a manteiga), para dar um brilho ao prato.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: inherit;">10-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Polvilhe parmesão (ou grana padana) ralado por cima do risoto. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-size: large; line-height: 18px;">Bon Appetit!</span><br />
<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6059468708901651684.post-59340237219982547672012-02-29T11:56:00.000-08:002012-02-29T11:56:56.828-08:00Coroa de Cordeiro com Brócolis no Vapor<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2W1evDZiL-2KLAhZqANffDyOkfjrFiQeBp7wkLUTf6agPKkG3hq6VxbdtUzernc8uY1zoBQIWsg9G_QRGOSLkbpprjW8m5i7qfcIjmwP4TmUBdOf7SMjv2VZP_qehluHm67lIFYY96us/s1600/63a3cad33633d0a6dc581e85b7b7fb3d_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2W1evDZiL-2KLAhZqANffDyOkfjrFiQeBp7wkLUTf6agPKkG3hq6VxbdtUzernc8uY1zoBQIWsg9G_QRGOSLkbpprjW8m5i7qfcIjmwP4TmUBdOf7SMjv2VZP_qehluHm67lIFYY96us/s640/63a3cad33633d0a6dc581e85b7b7fb3d_1_foto.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsYywX2A-ic6h3WuLppRq05sWNwKOj6jStcHtZZEw3ouTBMhctsw6ww0hg8Zc96tFLdoC_LigBBX77R66rA3A3IQAJcO3cc9wXAOPQTj0pw13KsSXw7LqK-OhpU8wXbhmDE8cwRySpcQ/s1600/f2a7995abe9b5be57efec94ac1a03377_1_foto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsYywX2A-ic6h3WuLppRq05sWNwKOj6jStcHtZZEw3ouTBMhctsw6ww0hg8Zc96tFLdoC_LigBBX77R66rA3A3IQAJcO3cc9wXAOPQTj0pw13KsSXw7LqK-OhpU8wXbhmDE8cwRySpcQ/s320/f2a7995abe9b5be57efec94ac1a03377_1_foto.JPG" width="237" /></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*<u>Ingredientes</u>:</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Carré de Cordeiro (+/- 300g cada)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Azeite (50 ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Alho (1 dente)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Vinho branco seco (50ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Brócolis</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Caldo de Carne (100ml)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal e Pimenta do Reino a gosto</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">**<u>Modo de Preparo</u>:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Retire o excesso de gordura da carne e limpe os ossos, com a ajuda de uma faca, raspando-os de cima pra baixo;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Tempere a carne com o alho picado, o sal e a pimenta;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Depois, enrole o carré formando uma coroa e amarre-a com um barbante;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Sele a coroa em uma frigideira e leve ao forno bem quente (250oC);</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Deixe assar durante uns 30 - 40 minutos, então, retire a carne do forno, remova o excesso de gordura e deglace a panela ou forma com o vinho branco. Leve ao fogo e deixe reduzir um pouco;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Regue o carré com o vinho e o caldo de carne reduzidos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Paralelamente, cozinhe o brócolis no vapor; </span><br />
<span class="Apple-style-span" style="font-family: inherit;">8-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Voilá! Seu prato está pronto! Sirva a coroa em prato individual acompanhada dos brócolis no vapor.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>***<u>Dica do Chef</u>:</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Além do brócolis, você pode preparar uma "cama" com purê de batatas para servir sua coroa de cordeiro. Seu prato ficará mais bonito em sua apresentação e mais rico no sabor. </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-23736961223586612722012-02-08T17:46:00.000-08:002012-02-08T17:46:15.283-08:00MFC: Massa Fresca Caseira<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yWeNtw26-cPG3-d0n86w_haJpts0O3JpK_GfsWRzrONjki04eKAknPeW568zF3YzSG-d7afjbhhBoskA1pr2D82pcqbkZXAopB-KOozpDOgoCOtXe27HT4P1JyPLzHFMQi_HVBIPQPA/s1600/Massacaseira1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7iTYKknuFjt3GswycreD1l4hYULdgkTit56fcvTqp_x9IjvUHgLkdQYLaApybtw4kb4gBh94d7Fa7yQ5ZXDWCMpx_oUQFDBmUwlNcUptWJ0vDTBiPK4owr0qut9yJQcjkzpIKnUee90/s1600/Massacaseira2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yWeNtw26-cPG3-d0n86w_haJpts0O3JpK_GfsWRzrONjki04eKAknPeW568zF3YzSG-d7afjbhhBoskA1pr2D82pcqbkZXAopB-KOozpDOgoCOtXe27HT4P1JyPLzHFMQi_HVBIPQPA/s1600/Massacaseira1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yWeNtw26-cPG3-d0n86w_haJpts0O3JpK_GfsWRzrONjki04eKAknPeW568zF3YzSG-d7afjbhhBoskA1pr2D82pcqbkZXAopB-KOozpDOgoCOtXe27HT4P1JyPLzHFMQi_HVBIPQPA/s640/Massacaseira1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Misture 2 ovos com 250g de farinha </span></td></tr>
</tbody></table><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjSgYbtnOZhogO-HiAS2vvIVb5mfoZ7sU5LJbdv7luTpb5dHTdBpAQbCDJnafYyhddzYi3oC_zcQzgTxVKiZVcxoZobEeyMhHazMwYYnkgxw88kVaGTIoPy5R8CV_-uEjLNcL5VpqgZ8/s1600/Massacaseira3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7N_SMTGeRLMD4k1pCqt-vIkBhga3iPM6L0gECPLRfaeqzJvLoLS6UGaVTpOVnlUIYqLx6F-dsSyiAPGEQVGm7eYN577O33mGXY85dO98bU6JeSr4aRlDAteRTtvd4bH4vVmn63rqR8o/s1600/Massacaseira4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjSgYbtnOZhogO-HiAS2vvIVb5mfoZ7sU5LJbdv7luTpb5dHTdBpAQbCDJnafYyhddzYi3oC_zcQzgTxVKiZVcxoZobEeyMhHazMwYYnkgxw88kVaGTIoPy5R8CV_-uEjLNcL5VpqgZ8/s1600/Massacaseira3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjSgYbtnOZhogO-HiAS2vvIVb5mfoZ7sU5LJbdv7luTpb5dHTdBpAQbCDJnafYyhddzYi3oC_zcQzgTxVKiZVcxoZobEeyMhHazMwYYnkgxw88kVaGTIoPy5R8CV_-uEjLNcL5VpqgZ8/s640/Massacaseira3.JPG" width="640" /></a><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7N_SMTGeRLMD4k1pCqt-vIkBhga3iPM6L0gECPLRfaeqzJvLoLS6UGaVTpOVnlUIYqLx6F-dsSyiAPGEQVGm7eYN577O33mGXY85dO98bU6JeSr4aRlDAteRTtvd4bH4vVmn63rqR8o/s640/Massacaseira4.JPG" width="640" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6scRWtIJ2RJLPa473YEFJsKaVa7HByL-wJoR_3skkWt7NSAAB2VD69mAUo1s8S_xwWUUva5HRVfU-fKe-0jBPofXOxuEwBzlHKfbLQDQ0n1D6qD43Pn1zo1vTJrzJBAzGyEfAea7Mew/s1600/Massacaseira5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6scRWtIJ2RJLPa473YEFJsKaVa7HByL-wJoR_3skkWt7NSAAB2VD69mAUo1s8S_xwWUUva5HRVfU-fKe-0jBPofXOxuEwBzlHKfbLQDQ0n1D6qD43Pn1zo1vTJrzJBAzGyEfAea7Mew/s640/Massacaseira5.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Misture e trabalhe bem até formar uma massa homogênia</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX1o-2pYuaeR1GKBAyrhqowW54O-Ra0sx_IY1ET_Omq3qP_V0VV02Q9_lVAkVgcmVN8eqMe-rx4YbTq6Lu13pyjpwEPXOiZehaVJm32eOsEwT9vdSQdAijeD0Ujv5W1SqPQp8qRTOW80/s1600/Massacaseira8.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX1o-2pYuaeR1GKBAyrhqowW54O-Ra0sx_IY1ET_Omq3qP_V0VV02Q9_lVAkVgcmVN8eqMe-rx4YbTq6Lu13pyjpwEPXOiZehaVJm32eOsEwT9vdSQdAijeD0Ujv5W1SqPQp8qRTOW80/s640/Massacaseira8.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUX042pKANHw1bqqFPi7cUPTTCaL7uRBEpaJxTcR11NJO7NZe302UEE4MRWif1y-61qH6PyREIRwtH_oop2lUiu_XjJ0c-vOz90ayA5p_YiaqyOoJU8jdh15AuD-OFa84HThPPerhYOM/s1600/Massacaseira6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="595" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUX042pKANHw1bqqFPi7cUPTTCaL7uRBEpaJxTcR11NJO7NZe302UEE4MRWif1y-61qH6PyREIRwtH_oop2lUiu_XjJ0c-vOz90ayA5p_YiaqyOoJU8jdh15AuD-OFa84HThPPerhYOM/s640/Massacaseira6.JPG" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="611" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhXkjyokJBB6pFdNi3VINpnIo-nR8z53Y1MertxAOsPRgvse1CW3d5_MuZykWucX4kO4mDbl6N62jrd6ZPdgYhJx2G_ON7Oyexk_oU5RJ5_oW-ZOAeUPTlT65Na1V5UkgPh5gIypHdTk/s640/Massacaseira7.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Deixe a massa repousar por 20-30 minutos</span> </td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwSGjbzM_elSSKqk9lx4pB1_F8go0Mv3wxSP5owNAkdZNSOfroikpRQDBh5LQaxScTTCnuBVfzutRpa1iPkTfGa0YJyCsNO7gxyLxIK4aVLkLUJtZMaSJdd4fsfxNtFdhV0umqrT3wgw/s1600/Massacaseira9.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwSGjbzM_elSSKqk9lx4pB1_F8go0Mv3wxSP5owNAkdZNSOfroikpRQDBh5LQaxScTTCnuBVfzutRpa1iPkTfGa0YJyCsNO7gxyLxIK4aVLkLUJtZMaSJdd4fsfxNtFdhV0umqrT3wgw/s640/Massacaseira9.JPG" width="594" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Use uma máquina ou cilindro...</span></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqnwqhX6IYSlN44bQZQ1_8CDDoaiQrxQD7qPXpcCmR8TnZt81FM2WHoj-Y2qRCkAzEXWvLi4ZxAw4Xdupi5Uu9o97RmIzb1zt_ySQsMbDEgqbRatGOtQrWwlxv0X9zQm3FWroea6xrpQ/s1600/Massacaseira10.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqnwqhX6IYSlN44bQZQ1_8CDDoaiQrxQD7qPXpcCmR8TnZt81FM2WHoj-Y2qRCkAzEXWvLi4ZxAw4Xdupi5Uu9o97RmIzb1zt_ySQsMbDEgqbRatGOtQrWwlxv0X9zQm3FWroea6xrpQ/s640/Massacaseira10.JPG" width="548" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">... para abrir a massa</span></td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRGFz3kmfV3yMFYuXL0m6rnxV-vzX7V0p3pmjBGb9cdG9dM7blq38qqtJbWhWzvaERmFCluPHXtr7az4nkSKESAg3nkUD9oZlGDG4LhrEBm2nYogN7711FnOis37Z7YFyjjzBj6lB3i8/s1600/Massacaseira11.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRGFz3kmfV3yMFYuXL0m6rnxV-vzX7V0p3pmjBGb9cdG9dM7blq38qqtJbWhWzvaERmFCluPHXtr7az4nkSKESAg3nkUD9oZlGDG4LhrEBm2nYogN7711FnOis37Z7YFyjjzBj6lB3i8/s640/Massacaseira11.JPG" width="538" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttShiytqZmf_5e-wkNmoUXf4FUUGF1ZVc_gmzTGldvALIG-o2y6CC9Hzf0Uq7JWveg_Zmv9mMPgThXCgM8CazToeQKD20J2sx6Uh2MJRZh55pxfLhl_NORccqaMoeG-AardOpfEP-AQE/s1600/Massacaseira14.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0cDyIDzlXvF3iwo7uS1i5jyhWuu0Zz8kXn2yUliz4DJ97-eSd-X919btETZ1_HdGAy1xGZBcJtO-Lrpt9D04al_97KL13KMkqwKcH9aQhLli0U7jseQkbZHJSHh4RfD6TNWXV_gVcKI/s1600/Massacaseira13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_0cDyIDzlXvF3iwo7uS1i5jyhWuu0Zz8kXn2yUliz4DJ97-eSd-X919btETZ1_HdGAy1xGZBcJtO-Lrpt9D04al_97KL13KMkqwKcH9aQhLli0U7jseQkbZHJSHh4RfD6TNWXV_gVcKI/s640/Massacaseira13.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Enrole a massa</span></td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7yy7cVgl-no4O_KJ3-U_SfnDLq4Ca7q7T4PPGxqNBa93qzRFXATsVw8KsIj2vPpJ8GaNLygFbDO_TQZxB2f-FbdX3cXX8kQGaZkkaBjskFh5RBEExD-gigmfJLsuFW8zs2V-LD0Feg4/s1600/Massacaseira12.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7yy7cVgl-no4O_KJ3-U_SfnDLq4Ca7q7T4PPGxqNBa93qzRFXATsVw8KsIj2vPpJ8GaNLygFbDO_TQZxB2f-FbdX3cXX8kQGaZkkaBjskFh5RBEExD-gigmfJLsuFW8zs2V-LD0Feg4/s640/Massacaseira12.JPG" width="640" /></a><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttShiytqZmf_5e-wkNmoUXf4FUUGF1ZVc_gmzTGldvALIG-o2y6CC9Hzf0Uq7JWveg_Zmv9mMPgThXCgM8CazToeQKD20J2sx6Uh2MJRZh55pxfLhl_NORccqaMoeG-AardOpfEP-AQE/s640/Massacaseira14.JPG" style="margin-left: auto; margin-right: auto;" width="484" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Com uma faca, corte as tiras</span></td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_owh8SZROBrl4iAWgN8r54l0579k5F56KzlEaiJ9IsWQ0LeJoIMrnUFZT9h-Bf6jtCOej6atC5Gp1NYZViyT2I8qqEjb5Xfx29eCdwgjK81fHqCHvlgGq4ASwL0OlF_goQ9K4a9URQRE/s1600/Massacaseira15.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_owh8SZROBrl4iAWgN8r54l0579k5F56KzlEaiJ9IsWQ0LeJoIMrnUFZT9h-Bf6jtCOej6atC5Gp1NYZViyT2I8qqEjb5Xfx29eCdwgjK81fHqCHvlgGq4ASwL0OlF_goQ9K4a9URQRE/s640/Massacaseira15.JPG" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y31yTHP80LZ6CN9iIUY7qQK0h7ixke10lW4vihQgLFDWgzcLg6Ysqy5nGYOHX1Sr9K14NQeIkY6vSYfZq1fh69FVDQgS681t5vzv8Wwu6f2R7NCrN15dLaGWzQUV1KcqBf__mPxcgE0/s1600/Massacaseira17.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y31yTHP80LZ6CN9iIUY7qQK0h7ixke10lW4vihQgLFDWgzcLg6Ysqy5nGYOHX1Sr9K14NQeIkY6vSYfZq1fh69FVDQgS681t5vzv8Wwu6f2R7NCrN15dLaGWzQUV1KcqBf__mPxcgE0/s640/Massacaseira17.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;">Cozinhe em água fervendo com sal, escorra e deixe esfriar</span></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq2Sx685QkrBASxUcfwyZlq4jG-zFvVb-o0-2y487U2EJD7EHlntqGzuXbeSdN0fOIw63oUqYOIu-dx6SLq25dwRhRDPJbXQN0kvxf95ne3v7A9UXFPgFZ9sRY_GLGgPqsyps5pakKWc/s1600/Massacaseira16.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDq2Sx685QkrBASxUcfwyZlq4jG-zFvVb-o0-2y487U2EJD7EHlntqGzuXbeSdN0fOIw63oUqYOIu-dx6SLq25dwRhRDPJbXQN0kvxf95ne3v7A9UXFPgFZ9sRY_GLGgPqsyps5pakKWc/s640/Massacaseira16.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Polvilhe parmesão ralado e salsa picada</span></td></tr>
</tbody></table><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDXDuruO0ZgHESjyQ8uX6T14cpQw-lKXk9DVAF52KrGZIMKKXuMObEdo9LnemGgqG9ehDHou9cdmphJD7AyI5ARhQv19173hrNyXF1O50fM6WxJmEnl4z31thybVoWaIUi2rE2E5r8ec/s1600/Massacaseira18.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDXDuruO0ZgHESjyQ8uX6T14cpQw-lKXk9DVAF52KrGZIMKKXuMObEdo9LnemGgqG9ehDHou9cdmphJD7AyI5ARhQv19173hrNyXF1O50fM6WxJmEnl4z31thybVoWaIUi2rE2E5r8ec/s640/Massacaseira18.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;">Voilá!</span><span class="Apple-style-span" style="font-size: large;"> <br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sua massa fresca caseira estará pronta para servir.</span><br />
<br />
<br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">Bon Appetit!</span></span></td></tr>
</tbody></table>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-50439290032011886282012-02-02T16:39:00.000-08:002012-02-02T16:39:38.432-08:00Kazaar: O sabor intenso da Nespresso<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A Nespresso relançou pela primeira vez em sua história um <b><i>Limited Edition</i></b>. Membros de todo o planeta solicitaram a volta do </span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Kazaar</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> e desde o dia 31/01/2012, está disponível para consumidores do mundo inteiro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKaETjrkqdO16rWSFqbj98ep5MTjb9foKxHN2wdMuvxb1IQwKnzU7wSzd8wp1kDpWjwN4GVUWWVpLxAhoZdPxPMeUZ8EY4XXFZlpznTwfkcmu-HtFn8LwbtMS9PMSSh2y16ILIXaP-5M/s1600/DSC00575.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKaETjrkqdO16rWSFqbj98ep5MTjb9foKxHN2wdMuvxb1IQwKnzU7wSzd8wp1kDpWjwN4GVUWWVpLxAhoZdPxPMeUZ8EY4XXFZlpznTwfkcmu-HtFn8LwbtMS9PMSSh2y16ILIXaP-5M/s640/DSC00575.jpg" width="640" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></span></div><div><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Impetuosa e apaixonada, a força do </span></span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Kazaar</span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> é resultado da pura inovação promovida pelos Especialistas da Nespresso, que trabalharam em cooperação direta com os produtores de café.</span></span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">O nome </span><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Kazaar</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> é uma criação original da Nespresso. O nome foi escolhido pela sua consonância, tanto forte como directa – expressando toda sua natureza intensa. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">O sabor encorpado desse blend é o preferido daqueles que admiram um café bem forte (<i>intensidade 12</i>).</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnI9BK4ADqaPQv-7RdQWcIHszEYEPCdT1_mh5uU3KU1P8OGUd9zNMj3DbGLbBwVfntTHScrSOEJpJuVeI8jNxtQBG8YQVncjd-xUcaMnGkWOsBv2_xWCxT7yL6L0v8Bh8JINEv_wPQlpk/s1600/images-1.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnI9BK4ADqaPQv-7RdQWcIHszEYEPCdT1_mh5uU3KU1P8OGUd9zNMj3DbGLbBwVfntTHScrSOEJpJuVeI8jNxtQBG8YQVncjd-xUcaMnGkWOsBv2_xWCxT7yL6L0v8Bh8JINEv_wPQlpk/s320/images-1.jpeg" width="320" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nas Américas Central e do Sul, a Nespresso identificou dois Robustas e um Arábica cujas forças de caráter ocultavam facetas ainda inexploradas. Esses cafés foram, então, habilmente trabalhados para revelar qualidades aromáticas inesperadas. O Conilon Robusta brasileiro revela uma extrema intensidade, em toda a sua pureza. O Robusta lavado da Guatemala, ainda pouco cultivado, expressa sua nobreza e uma riqueza única, ao passo que o Arábica do “Cerrado” brasileiro traz sua sofisticação e sutileza para o blend.</span></div></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Fonte: www.nespresso.com</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-62591372015792296172012-01-31T07:11:00.000-08:002012-01-31T07:11:22.521-08:00Sopa de Baroa com Pesto de Rúcula<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrg_6eUtnPnLGRxjhrjlrvPqxuvx1x8vX5Em59otl-z9JsA09jw82OaCD6P_tXYkWfzQgtNFkzzvVDbd2QDwaaTQf4IifMak8giH8EN7PdSJnDFlG6tWiD4cVK_wFH7_S2dWNNL87Ghn4/s1600/168141669e0e4caf646bef33e8ad294e_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrg_6eUtnPnLGRxjhrjlrvPqxuvx1x8vX5Em59otl-z9JsA09jw82OaCD6P_tXYkWfzQgtNFkzzvVDbd2QDwaaTQf4IifMak8giH8EN7PdSJnDFlG6tWiD4cVK_wFH7_S2dWNNL87Ghn4/s640/168141669e0e4caf646bef33e8ad294e_1_foto.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">*<u>Ingredientes</u>:</span></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 250g de Batata-baroa</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 30g de Parmesão ralado</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Creme de Leite</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Rúcula </span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Alho (1 dente)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Azeite</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal e Pimenta-do-Reino </span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">**<u>Modo de Preparo</u>:</span></b><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cozinhe a batata em água e sal;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Depois, faça uma sopa creme e ajuste a consistência da mesma com o creme de leite. Tempere com sal e pimenta;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Paralelamente, em um liqüidificador, bata as folhas de rúcula, o alho, o azeite e o parmesão, criando assim, o pesto. Tempere com sal e pimenta a gosto;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Sirva a sopa quente com a quantidade desejada de pesto de rúcula por cima. Voilá!</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
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</b>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-87281078476708770082012-01-21T02:40:00.000-08:002012-01-21T02:40:39.530-08:00Cenoura Caramelada<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNqrvXQoYS0T9T6MS6gG5Cm3YDr3Y5Y0cAYtJ9Vt1FVOw6bSbnDBgByeYODAIWSIADOhw7YhLWVqllEg1FPon87Z2LV1SlstL_yT7wsVVQtWQ11IJGYIe1xCHF9ZNKDTcoYpQUi2QjK8/s1600/Cenoura1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNqrvXQoYS0T9T6MS6gG5Cm3YDr3Y5Y0cAYtJ9Vt1FVOw6bSbnDBgByeYODAIWSIADOhw7YhLWVqllEg1FPon87Z2LV1SlstL_yT7wsVVQtWQ11IJGYIe1xCHF9ZNKDTcoYpQUi2QjK8/s640/Cenoura1.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ipNIDlolEeXmxrIj8RpnlpMBQLr1XPN0I183xrpWRM4TWhPhXm_Q6VDl9UOsl7nIGS11gmAn75Mtrl_FH4xRcqpFe_oKH0JHWjYY_L3YXWPt8z0AVXDv8j4KLGbfx6O1jQGNJ6hsZzQ/s1600/Cenoura2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ipNIDlolEeXmxrIj8RpnlpMBQLr1XPN0I183xrpWRM4TWhPhXm_Q6VDl9UOsl7nIGS11gmAn75Mtrl_FH4xRcqpFe_oKH0JHWjYY_L3YXWPt8z0AVXDv8j4KLGbfx6O1jQGNJ6hsZzQ/s320/Cenoura2.JPG" width="320" /></span></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">*<u>Ingredientes</u></span></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Cenouras cortadas (<i>vichy</i>)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Manteiga sem sal</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Açúcar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Caldo de Galinha</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal & Pimenta-do-Reino</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Primeiramente, em uma panela, derreta a manteiga e salteie as cenouras;</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em seguida, adicione o açúcar, o sal, a pimenta e o caldo de galinha;</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cozinhe com a panela tampada, em fogo baixo, até que a cenoura esteja <i>al dente</i>;</span><br />
<span class="Apple-style-span" style="font-family: inherit; font-size: large;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Por fim, destampe a panela e deixe o líquido reduzir;</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: large;"><b>***</b><u style="font-weight: bold;">Dica do Chef</u>:</span> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Polvilhe um pouco de salsa picada por cima das cenouras e use azeite extra-virgem como complemento.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-19214099933398868802012-01-17T08:15:00.000-08:002012-01-17T08:15:45.458-08:00Ratatouille<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ5OCv6hyASVd7-sdgAHHrRb5zDAHvWt0VbVrEYeK6jDkwj74yD_JkB-rdIgtG1AiLAZJBWNsXWrZjThqBsQWLCF1pOBkedvVHbwIMXsn2rKxARXr1HBJBr8SEvu5YIwqAf9yZR8c2qg/s1600/Ratatouille1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ5OCv6hyASVd7-sdgAHHrRb5zDAHvWt0VbVrEYeK6jDkwj74yD_JkB-rdIgtG1AiLAZJBWNsXWrZjThqBsQWLCF1pOBkedvVHbwIMXsn2rKxARXr1HBJBr8SEvu5YIwqAf9yZR8c2qg/s640/Ratatouille1.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0hVNAq5uc3xp08DRSCNA1Ds97OqLW28NmvRoh3321It-5Ewkm8ZrApHQCaVDuoYXxKq8BiKEtt-o11XDUZxmw_9ql_gogLn5AgN-qkjwKQasq7wipTHfk2TG90o26PFoOyeils7ic4g/s1600/Ratatouille2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0hVNAq5uc3xp08DRSCNA1Ds97OqLW28NmvRoh3321It-5Ewkm8ZrApHQCaVDuoYXxKq8BiKEtt-o11XDUZxmw_9ql_gogLn5AgN-qkjwKQasq7wipTHfk2TG90o26PFoOyeils7ic4g/s320/Ratatouille2.JPG" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*<u>Ingredientes:</u></span></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1 Abobrinha</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1 Cebola</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1/2 Pimentão Verde</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1/2 Pimentão Vermelho</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1/2 Pimentão Amarelo</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1 Berinjela</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 2 Tomates <i>concassé</i></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 2 Dentes de Alho picados</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 2 Ramos de Tomilho</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- <i>Bouquet Garni </i><span class="Apple-style-span" style="font-size: x-small;">(Tomilho, Alho-Poró, Louro)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Azeite</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Sal e Pimenta do Reino a gosto</span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">**<u>Modo de Preparo:</u> </span></b><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Primeiramente, é preciso higienizar os legumes;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Depois, corte os legumes em pequenos cubos;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Aqueça o azeite em fogo alto e acrescente os cubos de abobrinhas para dourar;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Logo após, adicione o alho e a cebola para fazer o refogado;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Acrescente os cubos dos três tipos de pimentões, os cubos de tomate e os cubos de berinjela;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Acrescente o </span><i style="font-family: Verdana, sans-serif;">Bouquet Garni</i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, os ramos de tomilho, o sal e a pimenta do reino a gosto;</span><br />
<span class="Apple-style-span" style="font-family: inherit;">7-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Deixe cozinhar até os ingredientes estarem </span><i style="font-family: Verdana, sans-serif;">al dente;</i><br />
<span class="Apple-style-span" style="font-family: inherit;">8-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Regue com o azeite e voilá! O Ratatouille está pronto para ser servido.</span><br />
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<span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span><br />
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</u></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6059468708901651684.post-76582041121450822562012-01-13T06:39:00.000-08:002012-01-13T06:39:03.798-08:00Mousse de Damasco<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYcydngOj10OTP_U34XHQVoSs7sPADALCSvRNs_Rr-BmsgAG9cZ_5_ro2kmgh6Op8k0v9SwiLJ8CS4QdwQyg_O76As5RZmJKrHKgqRDS2ncsMP0eGRX3CkDOrOkyXB01EgCeqmSJ0Zho/s1600/05f0c38dd0525a98addb133ea6d8df05_1_foto.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYcydngOj10OTP_U34XHQVoSs7sPADALCSvRNs_Rr-BmsgAG9cZ_5_ro2kmgh6Op8k0v9SwiLJ8CS4QdwQyg_O76As5RZmJKrHKgqRDS2ncsMP0eGRX3CkDOrOkyXB01EgCeqmSJ0Zho/s640/05f0c38dd0525a98addb133ea6d8df05_1_foto.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
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</div><div style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;"><b><u>Modo de Preparo</u></b></span></div><div style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><b><i><span class="Apple-style-span" style="font-family: inherit;">I)</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Para a Geléia de Damasco:</span></i></b></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 8 Damascos frescos cortados, sem casca</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1 xícara de chá de açúcar</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 2 xícaras de chá de água</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 390 g Creme de Leite (1 lata sem soro)</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em fogo baixo, coloque uma panela com a água e o açúcar para fazer uma calda de caramelo. </span><div><span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Quando a calda estiver dourada ( cuidado: fogo baixo para a calda não queimar e a geléia ficar amarga) jogue o damasco, mexendo sempre, até ele se desfazer. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Depois, quando esta mistura virar creme, apague o fogo e deixe esfriar um pouco, antes de jogar o creme de leite. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Misture bem e penere o creme pronto. Reserve.</span><br />
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</span></i></b></div><div><b><i><span class="Apple-style-span" style="font-family: inherit;">II) </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Para a Mousse:</span></i></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 3 Claras em Neve</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- 1 pacote de gelatina incolor, sem sabor, preparada de acordo com a embalagem</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">- Creme de Damasco</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Prepare a gelatina conforme instruções da embalagem. Reserve. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Bata as claras em neve, junte o creme de damasco e 5 colheres de sopa da gelatina já amolecida, derretida e fria. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Misture bem, sem bater (para as claras não perderem a consistencia). </span><br />
<span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Coloque em taças e leve para gelar.</span></div></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</b></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>* Dica do Chef: </b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sirva o mousse com uma bola de sorvete de tapioca. A acidez do damasco e o doce suave da tapioca resulta em uma deliciosa combinação.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6059468708901651684.post-60381140180930947412012-01-09T21:30:00.000-08:002012-01-09T21:33:46.516-08:00Yes we Cooking!!<div style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; font-family: Verdana, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjdqeQTNKjJoqxfUTS8r0iCwS-QHiHv2wUdjy9oWBf_jIwwVAyMx15Dq8YPs2qt7enHWmjzIVkdjppVZGLAu6RygNY7Snq3XuwCwlUQJfY8U6CQVsDvvZGkpyrZXAPKgbIF6329ZmMr0/s1600/cabec.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjdqeQTNKjJoqxfUTS8r0iCwS-QHiHv2wUdjy9oWBf_jIwwVAyMx15Dq8YPs2qt7enHWmjzIVkdjppVZGLAu6RygNY7Snq3XuwCwlUQJfY8U6CQVsDvvZGkpyrZXAPKgbIF6329ZmMr0/s640/cabec.png" width="640" /></a></div><div style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">No post de hoje, venho falar do "Yes We Cooking", o blog gastronômico da amiga Cecília Padilha. A idéia de criar o blog veio de seu marido, o provador oficial de suas receitas e maior estimulador. Foi dele também a idéia do nome </span><i><b><span class="Apple-style-span" style="font-family: inherit; font-size: large;">YES we Cooking</span></b></i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">, uma referência ao jargão conhecido por todos: “Yes, we can!”, já que ela mesmo diz: - </span><i style="font-family: Verdana, sans-serif;">"Cozinhar não é um grande mistério como muitos pensam". </i><br />
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</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSpJHxPltodET_KogKtGddEQylS1c6jQxo4qPB5Q25-_SLV0q2DPw_3bN-WahGXl_ST1U3toaRI4xw-JnpbDmlx_a_4OYa47YxhqGM5_r2Jl9-Yqs8Xe9gHeqeMbGKaQGkycLK3ypWfM/s1600/me.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSpJHxPltodET_KogKtGddEQylS1c6jQxo4qPB5Q25-_SLV0q2DPw_3bN-WahGXl_ST1U3toaRI4xw-JnpbDmlx_a_4OYa47YxhqGM5_r2Jl9-Yqs8Xe9gHeqeMbGKaQGkycLK3ypWfM/s1600/me.jpg" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mesmo não sendo chef formada, Cecília se aventura no fogão desde pequena e sempre adorou receber amigos em sua casa com receitas e quitutes feitos por ela mesmo na cozinha. Cabe dizer que essa carioca, atualmente domiciliada em São Paulo, se define como uma "curiosa" na culinária e por isso sempre buscou novos cursos e conhecimentos, já tendo feito desde aulas sobre gastronomia molecular com bolhas, espumas e diferentes texturas, como também, aulas com chefs famosos, como Roberta Sudbrack, e, inúmeros cursos de vinho e harmonização. </span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>"O blog é um cantinho para compartilhar os sabores maravilhosos que descubro, dicas, viagens, vinhos, ou seja: tudo que eu amo! Incluindo a fotografia"</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vi essa receita no blog e achei muito interessante:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Kibe de Berinjela da minha avó</span></div><div><span class="Apple-style-span" style="font-size: large;"><br />
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- 1 berinjela grande sem casca picada em rodelas<br />
- 1/4 de xícara de hortelã<br />
- 1 xícara de trigo para kibe<br />
- 1/2 colher de sopa de amêndoas (ou nozes, o que estiver disponível)<br />
- 2 colheres de sopa de suco de limão (usei o siciliano, mas pode ser do tradicional)<br />
- 1 cebola grande picadinha<br />
- 3 colheres de sopa de azeite de oliva<br />
- Sal e Pimenta do Reino a gosto<br />
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<b><u>Modo de Preparo:</u></b><br />
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</span></div><div><span class="Apple-style-span" style="font-family: inherit;">1-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Deixar o trigo de molho por 30 minutos em 1/2 litro de água. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">2-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em um recipiente, coloque a berinjela e espalhe 1 colher de sopa de sal e o suco de limão e deixe descansar por 15 minutos. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">3-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em seguida lave e seque a berinjela e bata no processador até obter uma pasta. </span></div><div><span class="Apple-style-span" style="font-family: inherit;">4-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Reserve a metade da pasta e à outra misture o trigo (já espremido, sem água), a cebola, hortelã, amêndoas picadinhas, 1 colher de sopa de azeite de oliva, sal e pimenta do reino a gosto. Reserve.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">5-</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Em uma frigideira, refogue por 5 minutos a berinjela reservada em 2 colheres de sopa de azeite de oliva. Tempere com sal a gosto.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Arrume metade da massa de berinjela com trigo em uma assadeira</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0anMrSetnoArnGjoc40yauojS-yfZVneR-FV5oaasHkyoWXjgozYqxKd3gCRcE35OoVzwjaCXNKoybPiH0iJ5BEU7H1haoNVTBAySP5Ew3YH7z0QWJh2u7jkM-RrnbI6m-PjRrybZIms/s1600/033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0anMrSetnoArnGjoc40yauojS-yfZVneR-FV5oaasHkyoWXjgozYqxKd3gCRcE35OoVzwjaCXNKoybPiH0iJ5BEU7H1haoNVTBAySP5Ew3YH7z0QWJh2u7jkM-RrnbI6m-PjRrybZIms/s640/033.JPG" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Espalhe a berinjela refogada por cima</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q0Z7334JSQM4E5bfDpoGh0KL1w_Mjj8jBoLc0_BerRi8IDuQRbH8Fr3_mmwwGzws6iwyFXkzlSKpts1obrC-N_ElVlvWYPHeEvTfkJqLRePbat5eb1S6kZGeWrfa5rmyUBxorgG5HIM/s1600/034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q0Z7334JSQM4E5bfDpoGh0KL1w_Mjj8jBoLc0_BerRi8IDuQRbH8Fr3_mmwwGzws6iwyFXkzlSKpts1obrC-N_ElVlvWYPHeEvTfkJqLRePbat5eb1S6kZGeWrfa5rmyUBxorgG5HIM/s640/034.JPG" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;"><br />
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</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Leve ao forno pré-aquecido em temperatura média (180°C) por 45 minutos ou até a superfície dourar. Retire do forno e corte em pedaços. Voilá!</span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Já viram que o blog <a href="http://www.yeswecooking.com/" target="_blank">Yes we Cooking</a></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> é uma ótima opção para todos os amantes da gastronomia. Não deixem de conferir!</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fonte: <a href="http://www.yeswecooking.com/2012/01/kibe-de-berinjela-da-minha-avo.html" target="_blank">Blog "Yes we Cooking"</a></span></div></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Fotos: Cecília Padilha</span></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6059468708901651684.post-91023522640521754942012-01-08T08:01:00.000-08:002012-01-08T08:01:31.134-08:00Enroladinhos de Presunto de Parma e Melão<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mais uma dica para servir um petisco leve e fácil de se preparar nesse verão:</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62-rlrTCMGXe0EsLE_R88-60rDitYYUGOV8mS4pCdSlnWJ65o4b8GnkaHIURiBU07FQukTNWcZCLs57DAZs0s4nLsawlYUYEh7iwnLOugcEqqUKKFbIF39SngaqaZLJsx4V1pSdMznNk/s1600/Enroladinhos+de+Presunto+Cru+e+Mela%25CC%2583o.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62-rlrTCMGXe0EsLE_R88-60rDitYYUGOV8mS4pCdSlnWJ65o4b8GnkaHIURiBU07FQukTNWcZCLs57DAZs0s4nLsawlYUYEh7iwnLOugcEqqUKKFbIF39SngaqaZLJsx4V1pSdMznNk/s640/Enroladinhos+de+Presunto+Cru+e+Mela%25CC%2583o.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Enroladinhos de Presunto de Parma e Melão banhados em Mel Trufado e Gergelim Preto</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: inherit; font-size: large;">Bon Appetit!</span></div><div style="text-align: justify;"><br />
</div>Unknownnoreply@blogger.com1