tag:blogger.com,1999:blog-2173061579598679732024-03-14T00:34:54.262+00:00Alimentação, Saúde e BelezaAnabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comBlogger926125tag:blogger.com,1999:blog-217306157959867973.post-13550459168512249022023-11-21T16:22:00.001+00:002023-11-21T16:22:22.395+00:00Bolo de Chocolate e Café do Manuel Luís Goucha<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Fica uma verdadeira delícia este bolo de chocolate e café, e é fácil de fazer. Siga os passos da receita revelada pelo Manuel Luís Goucha e vai ver que se vai deliciar.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjigTc9z92poW5EeDYLzbPHKvqIf8AwU0x8NkzLcqJrU5Y0h4JG1EkfnLjDwfrGQaWiL39dc_pT8ekOP82xFfEcG1CD4KaAtWZWhqM5FOnuvSpQv5B3dShr1y3fomMFcbB860_4HAtuvP8T06qNzY_kiCdkqrLFgvUWKy4lCf8sG9mcJc82w4Q1Td0nw/s500/Bolo-de-Chocolate-e-Caf%C3%A9-do-Manuel-Lu%C3%ADs-Goucha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolo de Chocolate e Café do Manuel Luís Goucha" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjigTc9z92poW5EeDYLzbPHKvqIf8AwU0x8NkzLcqJrU5Y0h4JG1EkfnLjDwfrGQaWiL39dc_pT8ekOP82xFfEcG1CD4KaAtWZWhqM5FOnuvSpQv5B3dShr1y3fomMFcbB860_4HAtuvP8T06qNzY_kiCdkqrLFgvUWKy4lCf8sG9mcJc82w4Q1Td0nw/w320-h167/Bolo-de-Chocolate-e-Caf%C3%A9-do-Manuel-Lu%C3%ADs-Goucha.jpg" title="Bolo de Chocolate e Café do Manuel Luís Goucha" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolo de Chocolate e Café do Manuel Luís Goucha</td></tr></tbody></table></span></p><h3 style="text-align: left;"><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></span></h3><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46362" style="box-sizing: border-box;"></span></span></h4><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Para o bolo:</span></strong></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">6 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">200 gr. de chocolate negro</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 gramas de manteiga</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 dl de café expresso forte</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 cálice de licor de café Tia Maria ou kahlúa (facultativo)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">125 gr. de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">125 gr. de farinha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher (chá) de fermento em pó</span></li></ul><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Para recheio e cobertura:</span></strong></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3,5 dl. de natas</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">300 gr. de chocolate negro</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pré-aqueça o seu forno a 180 graus.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Separe as gemas das claras.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata as gemas com o açúcar.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Derreta o chocolate, partido em pedacinhos, com a manteiga, em banho-maria ou no micro-ondas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte o chocolate derretido ao creme de gemas e açúcar.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte o café e o licor de café.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Misture o fermento à farinha e acrescente está à massa. Bata bem.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata as claras em castelo e incorpore-as, cuidadosamente, na massa do bolo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve a massa ao forno numa forma redonda sem buraco, untada e enfarinhada, ou em duas formas redondas iguais.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve ao forno e deixe cozer. O bolo estará cozido quando ao espetar-lhe um palito, este sair seco. Convém não deixar secar muito.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Desenforme e deixe arrefecer.</span></li></ul><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Para o recheio e cobertura:</span></strong></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve as natas ao lume e deixe levantar fervura.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire do lume e junte-lhes o chocolate partido em pedacinhos. Mexa até que o chocolate derreta.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deixe que esta ganache arrefeça e espesse.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Recheie e cubra o bolo (no caso de ter optado por uma única forma, separe o bolo em duas metades) com a ganache de chocolate.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte com todos os direitos reservados a: http://cabaredogoucha.pt/bolo-de-chocolate-e-cafe/</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-78031840012461298172023-11-21T16:15:00.002+00:002023-11-21T16:15:30.894+00:00Manuel Luís Goucha revela a sua receita de Pudim de pão e maçã, delicioso<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Esta receita é fácil de fazer e fica um pudim de pão delicioso que dá vontade de repetir.</span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Receita perfeita para aproveitar o pão com dois dias.<span id="more-46385" style="box-sizing: border-box;"></span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSpPHwzbYNxZFg_TWcFxb9MihZU5WvqkpztCTmCsJMu6baxG0DNDN9_MvByfQ6ArB2QiOJkSe3KHOqgl2WWoFzp26Kcg_WXUex7_CqKvz4D2V5l9GecV82ugXC7v_r9-Hxebk94t_ZMF8q1jiv5LnbZ0MR1qPTjFZWSSRVIRl132sgXwFNRRNeDWvHg/s500/Pudim-de-pao-e-maca.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pudim de pão e maçã" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSpPHwzbYNxZFg_TWcFxb9MihZU5WvqkpztCTmCsJMu6baxG0DNDN9_MvByfQ6ArB2QiOJkSe3KHOqgl2WWoFzp26Kcg_WXUex7_CqKvz4D2V5l9GecV82ugXC7v_r9-Hxebk94t_ZMF8q1jiv5LnbZ0MR1qPTjFZWSSRVIRl132sgXwFNRRNeDWvHg/w320-h167/Pudim-de-pao-e-maca.jpg" title="Pudim de pão e maçã" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pudim de pão e maçã</td></tr></tbody></table></p><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 fatias de pão com espessura de um dedo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 dl. de leite + um pouco para demolhar o pão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 maçãs golden</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">150 gr. de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher (café) de canela em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">pitada de cravinho moído</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">açúcar para caramelizar a forma</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pré-aqueça o seu forno a 180 graus.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Demolhe as fatias de pão em leite.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois de amolecidas esprema-as.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata os ovos inteiros com o açúcar. Junte o pão demolhado.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte o leite. Mexa. Junte as especiarias.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte a maçã previamente descascada e cortada em fatias finas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Caramelize uma forma de pudim inglês.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque o preparado de pão na forma.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve a forma ao forno em banho-maria. Deixe cozer até que o pudim fique firme.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deixe amornar antes de desenformar.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte com todos os direitos reservados: http://cabaredogoucha.pt</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-50342818226072635742023-11-21T15:58:00.000+00:002023-11-21T15:58:40.270+00:00Bacalhau da consoada, muito bom<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">A nossa receita de eleição para o bacalhau na mesa da consoada. Fica tão bom que raramente sobra para o dia seguinte.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4scQpuxoTOEtQ4p1BxeH-TtHm1N_JdW5UFDRKzdUAY2IPfShDTE36bWbpRnLEMRRsleMq1tHV5DJYpwNFtM3ywrgtAmLddFzGDJaeBA39RXIegjzqAJuyggPyxCOlDTGIKG3BNnbQJWIQkyT5JssW8fJOAk6gPkgLjbvrr_Q4Rg3Wwtk7RVSusso3-g/s500/Bacalhau-da-consoada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bacalhau da consoada" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4scQpuxoTOEtQ4p1BxeH-TtHm1N_JdW5UFDRKzdUAY2IPfShDTE36bWbpRnLEMRRsleMq1tHV5DJYpwNFtM3ywrgtAmLddFzGDJaeBA39RXIegjzqAJuyggPyxCOlDTGIKG3BNnbQJWIQkyT5JssW8fJOAk6gPkgLjbvrr_Q4Rg3Wwtk7RVSusso3-g/w320-h167/Bacalhau-da-consoada.jpg" title="Bacalhau da consoada" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bacalhau da consoada</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46848" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><span style="font-family: arial; font-size: medium;"><strong style="box-sizing: border-box;">Ingredientes </strong>(para 4 pessoas):</span></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 postas de bacalhau</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 cebolas grandes</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">8 dentes de alhos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">12 batatinhas novas pequenas</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 folha de louro</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 pimento vermelho</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Azeitonas pretas q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Um raminho de salsa</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">sal e pimenta q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leite q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Azeite q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">8 folhas de couve</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coza o bacalhau em leite, escorra e reserve.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coza a couve, as batatas e os ovos inteiros em água e sal. Reserve.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Numa panela, coloque as cebolas cortadas às rodelas, a folha de louro, a pimenta, os alhos laminados e bastante azeite. Leve ao lume até a cebola começar a alourar.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Lasque o bacalhau em lascas grandes, retire as peles e espinhas e vá deixando as lascas grandes.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte o bacalhau à cebola e envolva.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque as folhas de couve cozidas e cortadas em pedaços no fundo de uma assadeira.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Verta o preparado do bacalhau para o centro da assadeira.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Dê um golpe em cada batata de modo a ficarem abertas ao meio mas sem despegar as duas partes.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque as batatas à volta da assadeira.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">descasque os ovos, corte-os ao meio e espalhe por cima do bacalhau.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Espalhe tirinhas de pimento vermelho cortadas fininhas por cima e azeitonas pretas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Polvilhe com bastante salsa picada e azeitonas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Regue com um pouco de azeite.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve ao forno pré aquecido durante cerca de 30 minutos.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-45464228475506726182023-11-17T11:27:00.000+00:002023-11-17T11:27:37.955+00:00Receita rápida de Bolo Rei, fica delicioso<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Esta receita de bolo rei rápido é fácil de fazer e leva pouco tempo a preparar. E fica cheio de sabor!</span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Rita Nascimento chama-lhe, muito propriamente, “Bolo-Rei em 5 Minutos” e criou-o há perto de dois anos. Um bolo expresso, porque entre misturar os ingredientes, dar-lhes forma e compor a argola que forma o bolo.<span id="more-46810" style="box-sizing: border-box;"></span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Há que contar com mais 30 minutos de forno para obtermos um bolo que sendo na textura um pouco diferente, tem no sabor um carácter muito semelhante aos congéneres que encontramos nas pastelarias tradicionais.</span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kn0p7VkXRVxxu3bGZV_jkViwNmCrt86ADWRY1QeUSoh4kvHFruQAG1fVLzO1RVkgmUGhcSXzn3Jy9vDwKH8G5eiqZpwRYS-TmAlCDb6wLsUynxkQ1jkZs2mHsLkuo9paTKj5VXJVK0aJ08AMsjI3t6sMUFreNembSIt1RxgWrALcmiSmB84dF6ELZQ/s500/Receita-rapida-de-Bolo-Rei.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Receita rápida de Bolo Rei" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kn0p7VkXRVxxu3bGZV_jkViwNmCrt86ADWRY1QeUSoh4kvHFruQAG1fVLzO1RVkgmUGhcSXzn3Jy9vDwKH8G5eiqZpwRYS-TmAlCDb6wLsUynxkQ1jkZs2mHsLkuo9paTKj5VXJVK0aJ08AMsjI3t6sMUFreNembSIt1RxgWrALcmiSmB84dF6ELZQ/w320-h167/Receita-rapida-de-Bolo-Rei.jpg" title="Receita rápida de Bolo Rei" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Receita rápida de Bolo Rei</td></tr></tbody></table></p><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">350 g de farinha sem fermento (tipo 55),</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">30 g de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/4 de colher de chá de sal fino</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 colheres de chá cheias de fermento (fermento para bolos, não fermento de padeiro)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 iogurtes naturais (250 gr no total)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">80 g de manteiga derretida (com ou sem sal)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 laranja (raspas)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 limão (raspas)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de chá cheia de canela</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de sopa de vinho do Porto</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">150 g de frutas cristalizadas picadinhas</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Juntar todos os ingredientes numa tigela e mexa com uma colher ou as mãos se conseguir formar uma bola. Não se deve bater a massa, deve-se apenas mexer até a massa se unir.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Transferir para um tabuleiro de forno forrado com papel vegetal (ou untado e enfarinhado) e formar um disco, uma forma arredondada com a massa, com cerca de três dedos de altura. Com as mãos dê o formato de Bolo-Rei, fazendo um buraco no meio.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">É chegada a hora de decorar e cozer.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pincelar com ovo batido, decorar com pedaços de frutas cristalizadas grandes e montinhos de açúcar em pó.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Levar ao forno pré-aquecido a 180ºC, durante cerca de 30 minutos ou até estar bem dourado. Pode espetar um palito no meio para verificar a cozedura como se fosse um bolo normal. Se o pão estiver a ficar muito escuro mas ainda não estiver cozido, cubra com um pedaço de papel alumínio”.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte: Bolo Rei de 5 Minutos da Rita Nascimento “La Dolce Rita”</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-79855377371029742442023-11-17T11:13:00.000+00:002023-11-17T11:13:09.772+00:00Bolo Rainha da Clara de Sousa, fica delicioso<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Este delicioso bolo rainha coze em 20 minutos e fica com um sabor espetacular.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8N8ybn6Njp_nVzT-ZIXZYE4pv8E-fCM_bDRHw55afwu6hgUbG-BhN7gN2FJKsvWWIuYvSkGatymQaziRDdswhSS-7MXRLWqGK46z1VKaw3DZbevUTGzYPpuCXJrMpFjrdXQi9IurIN9diNQgOmc2jPFd45V_-_soveXiPXDxmkM3ygU7yfOsdxgQLw/s500/Bolo-Rainha-da-Clara-de-Sousa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolo Rainha da Clara de Sousa" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8N8ybn6Njp_nVzT-ZIXZYE4pv8E-fCM_bDRHw55afwu6hgUbG-BhN7gN2FJKsvWWIuYvSkGatymQaziRDdswhSS-7MXRLWqGK46z1VKaw3DZbevUTGzYPpuCXJrMpFjrdXQi9IurIN9diNQgOmc2jPFd45V_-_soveXiPXDxmkM3ygU7yfOsdxgQLw/w320-h167/Bolo-Rainha-da-Clara-de-Sousa.jpg" title="Bolo Rainha da Clara de Sousa" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolo Rainha da Clara de Sousa</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46818" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">70g de açúcar em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">raspa de 1 laranja</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">raspa de 1 limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">130ml de leite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">70g de manteiga sem sal ou margarina</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 gemas + 1 gema para pincelar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">10g de fermento de padeiro seco (2 saquetas de Vahiné de 4,6 gr cada ou 1 da Fermipan de 11 gr) ou 40 gr de fermento fresco</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">25ml de sumo de laranja</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">40ml de vinho do Porto</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">420g de farinha T65 sem fermento (usos culinários)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pitada de sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100g de pinhões</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100g de amêndoas palitadas sem pele</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100g de noz picada grosseiramente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">geleia para dar brilho</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Confeção:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve o leite com a manteiga ao lume — desligue o lume quando a manteiga começar a derreter. Deixe arrefecer até ficar ligeiramente morno. (Se usar fermento fresco, dilua-o no leite morno – se o leite estiver quente «mata» o fermento e a massa não cresce.)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Na taça da batedeira com o acessório misturador (de pá), misture o açúcar em pó, o fermento seco e as raspas dos citrinos. Junte o leite e manteiga ainda mornos e deixe misturar uns segundos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Sempre com a máquina a trabalhar, junte as gemas, o sumo de laranja, o vinho do Porto e misture por mais alguns segundos.<br style="box-sizing: border-box;" />Logo a seguir, junte a farinha pouco a pouco e, finalmente, a pitada de sal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Mude para o acessório amassador e amasse durante 3 minutos, a uma velocidade média ou média/baixa. Se a massa colar às paredes da taça, junte um pouco mais de farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Tape a taça com película aderente e deixe a massa levedar para o dobro.Logo que isto aconteça, volte a amassá-la com o acessório amassador durante 1 minuto. Finalmente, junte os frutos secos cortados em pequenos pedaços. Reserve alguns inteiros para decoração.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire a massa da taça e coloque-a sobre uma bancada ligeiramente enfarinhada. Dê umas amassadelas à mão garantindo que os frutos secos estão todos agarrados à massa. Dê-lhe uma forma de rosca com uma boa abertura no meio — com a levedura e cozedura ela vai fechar bastante.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque-a sobre um tapete de silicone ou papel vegetal untado, cubra com um pano leve e deixe que a massa dobre mais uma vez de volume (para acelerar o processo, pode aquecer um pouco o forno até aos 40º C e deixar a massa coberta com pano no seu interior até levedar para o dobro).</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois de ter levedado, pincele com a gema de ovo, decore com alguns frutos secos inteiros e faça montinhos de açúcar a gosto.<br style="box-sizing: border-box;" />Coza a 180º C durante 20 a 25 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire o bolo e ainda quente, regue-o com geleia de marmelo ou mel, para dar brilho. (No caso da geleia, para ficar líquida, pode derretê-la durante uns segundos no microondas).</span></li></ul><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Notas:</span></strong></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Reserve alguns frutos para a decoração final</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Não apresse a massa – tem de levedar muito bem</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-66532483211710278912023-11-17T11:06:00.000+00:002023-11-17T11:06:08.054+00:00Queijadas Cremosas de Amêndoa, deliciosas<p style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><span style="font-family: arial; font-size: medium;">A cada mordida, será envolvido pela suavidade da massa cremosa, enquanto o toque de amêndoas adiciona uma nota crocante e um sabor deliciosamente autêntico.</span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: left;"><span style="font-family: arial; font-size: medium;">Aprenda a preparar estas queijadas na sua própria cozinha e eleve os seus momentos de doçura a um patamar superior.<span id="more-46825" style="box-sizing: border-box;"></span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVthkfal5LuFdPdTZx5PRCh02PXwmwXPuCltKFFofneLxR2lOoAbcgHPZLalAE-LpS7gn9H_Qf-SHj5MA_zFg4hfWTKI-qTY95T6rEFqfx-r8brPViR8umy-iOqkiKP0UJXkWb7c-PpTw5P5-64V0HtVQSCln5FT7OkjoRPQxQ_XX-Lw9maMlsOAtNA/s500/Queijadas-Cremosas-de-Amendoa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Queijadas Cremosas de Amêndoa" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcVthkfal5LuFdPdTZx5PRCh02PXwmwXPuCltKFFofneLxR2lOoAbcgHPZLalAE-LpS7gn9H_Qf-SHj5MA_zFg4hfWTKI-qTY95T6rEFqfx-r8brPViR8umy-iOqkiKP0UJXkWb7c-PpTw5P5-64V0HtVQSCln5FT7OkjoRPQxQ_XX-Lw9maMlsOAtNA/w320-h167/Queijadas-Cremosas-de-Amendoa.jpg" title="Queijadas Cremosas de Amêndoa" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Queijadas Cremosas de Amêndoa</td></tr></tbody></table></p><h3 style="background-color: white; box-sizing: border-box; line-height: 38px; margin: 30px auto 20px; text-align: left;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 Ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">220g de Açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50g de Margarina</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100g de Farinha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">300ml de Iogurte Natural</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 colheres de amêndoa ralada</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Açúcar em pó para polvilhar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Farinha, manteiga e água q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Amêndoas laminadas q.b.</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 38px; margin: 30px auto 20px; text-align: left;"><span style="font-family: arial; font-size: medium;">Preparação:</span></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Unte com manteiga forminhas metálicas de queijadas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Polvilhe com farinha e sacuda o excesso.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque água fria numa taça e passe as formas untadas e enfarinhadas rapidamente por água.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Volte a polvilhar por farinha, sacuda o excesso de farinha e volte a passar por água.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Repita a operação.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Esta operação vai formar uma massa para as queijadas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Entretanto:</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata os ovos com o açúcar até ficar um creme esbranquiçado.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adicione a margarina amolecida e bata até ficar bem envolvido.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte a farinha e a amêndoa ralada e por fim o iogurte.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deite o preparado nas forminhas que preparou, coloque amêndoas laminadas por cima e leve ao forno, pré-aquecido a 180ºC cerca de 40 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Quando estiverem frias, polvilhe com açúcar em pó e sirva.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-30283332257446466172023-11-13T12:27:00.005+00:002023-11-13T12:27:56.632+00:00Sonhos de Abóbora douradinhos e muito fofinhos<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Esta é a nossa receita favorita de sonhos de abóbora, pois é fácil de fazer e ficam uns sonhos cheios de sabor, douradinhos, fofinhos e muito deliciosos.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FH6Z8J4tA9bWiTJyj6IQW6pg5njN8c408UHrurRF6RK2UBZxLr-pxK0sUKFCdVbWab2gPOo3fQcCiG0C2kSEXPJsIxd9c967jPwmmZAE7X2w96DNVTsxA_ehBrVqRLk_2JXyUEyEsVYcRuTL1gDTYFbwHkEn3i-Yoo6kvEnaupx5nnXTmA-MnZ8Qag/s500/Sonhos-de-Abobora-douradinhos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sonhos de Abóbora" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FH6Z8J4tA9bWiTJyj6IQW6pg5njN8c408UHrurRF6RK2UBZxLr-pxK0sUKFCdVbWab2gPOo3fQcCiG0C2kSEXPJsIxd9c967jPwmmZAE7X2w96DNVTsxA_ehBrVqRLk_2JXyUEyEsVYcRuTL1gDTYFbwHkEn3i-Yoo6kvEnaupx5nnXTmA-MnZ8Qag/w320-h167/Sonhos-de-Abobora-douradinhos.jpg" title="Sonhos de Abóbora" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sonhos de Abóbora</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46536" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 kg de abóbora cozida e escorrida</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">300 gr de farinha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">5 colheres de sopa de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de chá de fermento em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de sopa de aguardente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">raspas de 1 laranja</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois de ter a abóbora cozida, escorre-se bem e tritura-se. Atenção, não triturar demasiado para não ficar líquida.</span></li></ul><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Betem-se os ovos inteiros à parte, e junta-se à abóbora.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">De seguida, o açúcar, e a farinha com o fermento.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adiciona-se as raspas de laranja e a aguardente.</span></li></ul><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Fritam-se colheradas em óleo quente.</span></li></ul><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Escorrem-se em papel absorvente, e passam-se por açúcar.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-29801090594282687792023-11-13T12:17:00.001+00:002023-11-13T12:17:29.115+00:00Clara de Sousa revela a receita do seu Bolo Rainha, fica delicioso<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Este bolo rainha da Clara de Sousa fica incrível, cheio de sabor e simplesmente perfeito! Uma verdadeira delícia!</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTfhD1JNbKhMETY0i9dnZjZu3IZiHilzNa7DxO_BSalurovSpu8NNVka7UGpUuQygwtjA48eGgm55YAV1OwypQhNXFwTcb_C7lyZOoqtf_Z6spanrfHZwO6qW0vPZnZKB1X262m5dmoRKCBTSvxbJoAzrTdvQ2ejQw1BZ-otV7BcfAwA594u1I3CRHw/s500/Bolo-Rainha-da-Clara-de-Sousa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolo Rainha da Clara de Sousa" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTfhD1JNbKhMETY0i9dnZjZu3IZiHilzNa7DxO_BSalurovSpu8NNVka7UGpUuQygwtjA48eGgm55YAV1OwypQhNXFwTcb_C7lyZOoqtf_Z6spanrfHZwO6qW0vPZnZKB1X262m5dmoRKCBTSvxbJoAzrTdvQ2ejQw1BZ-otV7BcfAwA594u1I3CRHw/w320-h167/Bolo-Rainha-da-Clara-de-Sousa.jpg" title="Bolo Rainha da Clara de Sousa" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolo Rainha da Clara de Sousa</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46543" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">70 gr de açúcar em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">raspa de 1 laranja</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">raspa de 1 limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">130 ml de leite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">70 gr de manteiga sem sal ou margarina</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 gemas + 1 gema para pincelar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">10 gr de fermento de padeiro seco (2 saquetas de Vahiné de 4,6 gr cada ou 1 da Fermipan de 11 gr) ou 40 gr de fermento fresco</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">25 ml de sumo de laranja</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">40 ml de vinho do Porto</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">420 gr de farinha T65 sem fermento (usos culinários)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pitada de sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 gr de pinhões</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 gr de amêndoas palitadas sem pele</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 gr de noz picada grosseiramente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">geleia para dar brilho</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Confeção:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve o leite com a manteiga ao lume — desligue o lume quando a manteiga começar a derreter. Deixe arrefecer até ficar ligeiramente morno. (Se usar fermento fresco, dilua-o no leite morno – se o leite estiver quente «mata» o fermento e a massa não cresce.)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Na taça da batedeira com o acessório misturador (de pá), misture o açúcar em pó, o fermento seco e as raspas dos citrinos. Junte o leite e manteiga ainda mornos e deixe misturar uns segundos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Sempre com a máquina a trabalhar, junte as gemas, o sumo de laranja, o vinho do Porto e misture por mais alguns segundos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Logo a seguir, junte a farinha pouco a pouco e, finalmente, a pitada de sal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Mude para o acessório amassador e amasse durante 3 minutos, a uma velocidade média ou média/baixa. Se a massa colar às paredes da taça, junte um pouco mais de farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Tape a taça com película aderente e deixe a massa levedar para o dobro.Logo que isto aconteça, volte a amassá-la com o acessório amassador durante 1 minuto. Finalmente, junte os frutos secos cortados em pequenos pedaços. Reserve alguns inteiros para decoração.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire a massa da taça e coloque-a sobre uma bancada ligeiramente enfarinhada. Dê umas amassadelas à mão garantindo que os frutos secos estão todos agarrados à massa. Dê-lhe uma forma de rosca com uma boa abertura no meio — com a levedura e cozedura ela vai fechar bastante.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque-a sobre um tapete de silicone ou papel vegetal untado, cubra com um pano leve e deixe que a massa dobre mais uma vez de volume (para acelerar o processo, pode aquecer um pouco o forno até aos 40º C e deixar a massa coberta com pano no seu interior até levedar para o dobro).</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois de ter levedado, pincele com a gema de ovo, decore com alguns frutos secos inteiros e faça montinhos de açúcar a gosto.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coza a 180º C durante 20 a 25 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire o bolo e ainda quente, regue-o com geleia de marmelo ou mel, para dar brilho. (No caso da geleia, para ficar líquida, pode derretê-la durante uns segundos no micro-ondas).</span></li></ul><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Notas:</span></strong></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Reserve alguns frutos para a decoração final.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Não apresse a massa, tem de levedar muito bem.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-33396931460146513192023-11-13T12:08:00.000+00:002023-11-13T12:08:06.003+00:00Broas Fervidas de Café, deliciosas<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Estas broas fervidas de café são uma delícia e são fáceis de fazer! Perfeitas para saborear a qualquer altura!</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPB0Bt3EVAwjQ-MQG-prm5ByaLcrfPa2jeJmqkyfiKwhQRAjUt5q9kyMiQcUwB1UT76CjMOg5ypXzxdU00pkJP_QW9g_ixw0h3Zj_-qOxrV6WvDQYGWEB3CHk2YhmWghCrHrfX3k3jppT-dxAK0LJHi05RW15335UXJtrNFs7q2MMAxcTqq0TpueP-Kw/s500/Broas-Fervidas-de-Cafe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Broas Fervidas de Café" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPB0Bt3EVAwjQ-MQG-prm5ByaLcrfPa2jeJmqkyfiKwhQRAjUt5q9kyMiQcUwB1UT76CjMOg5ypXzxdU00pkJP_QW9g_ixw0h3Zj_-qOxrV6WvDQYGWEB3CHk2YhmWghCrHrfX3k3jppT-dxAK0LJHi05RW15335UXJtrNFs7q2MMAxcTqq0TpueP-Kw/w320-h167/Broas-Fervidas-de-Cafe.jpg" title="Broas Fervidas de Café" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Broas Fervidas de Café</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46741" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 kg farinha trigo s/ fermento</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 litro café forte</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 litro azeite (pode ser metade óleo metade azeite)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 kg Açúcar amarelo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 colheres sopa de mel</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 colheres sopa erva doce em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 colheres sopa canela em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pitada de sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Casca de limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Açúcar branco para polvilhar.</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Vai tudo ao lume numa panela, exceto a farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deixar levantar fervura por 2 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Por fim juntar a farinha e mexer bem ate formar uma bola.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deixar arrefecer e colocar num tabuleiro folha de papel vegetal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Formar bolinhas ou barquinhos e levar ao forno a 180 graus, forno pré-aquecido durante 12 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retirar do forno e passar as broas por açúcar branco.</span></li></ul><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Nota:</span></strong></h4><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Esta receita rende muitas broas, para quem pretender fazer menos quantidade, é só reduzir para metade todos os ingredientes. Bom apetite!</span></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-73190494060422357622023-11-13T11:58:00.004+00:002023-11-13T11:58:53.251+00:00Sonhos de cenoura e laranja – Saudáveis e deliciosos<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Tem de experimentar esta receita de sonhos de cenoura e laranja. Ficam deliciosos e são mais saudáveis.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wNQHa_Q-2lsErv1bSZe4O6ejkY2_xNZcrn3bccqIdKEZXCQ-WqK5BYInExTGy-QP0dJmsbF2OfeXlUqXNOHAw8ABasvOwiR-5_MQRsm7Z1bU1JLww2IjfzsNoDcRQpJNtwKSFFOJBAmrjxgX5l5LjR773IhN0gwwjwp2t_lTx3Vw4Octn5owkyqhZQ/s500/Sonhos-de-cenoura-e-laranja.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sonhos de cenoura e laranja" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wNQHa_Q-2lsErv1bSZe4O6ejkY2_xNZcrn3bccqIdKEZXCQ-WqK5BYInExTGy-QP0dJmsbF2OfeXlUqXNOHAw8ABasvOwiR-5_MQRsm7Z1bU1JLww2IjfzsNoDcRQpJNtwKSFFOJBAmrjxgX5l5LjR773IhN0gwwjwp2t_lTx3Vw4Octn5owkyqhZQ/w320-h167/Sonhos-de-cenoura-e-laranja.jpg" title="Sonhos de cenoura e laranja" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sonhos de cenoura e laranja</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46723" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 Ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 Cenouras médias</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">10 Tâmaras sem caroço</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">150g de farinha de amêndoa</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">70g de farinha integral</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Colher de café de fermento.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Colher de sopa de vinho do porto</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Pau de canela</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Raspas e sumo de 1 laranja</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Fritar e polvilhar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Canela em pó q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 Colheres de açúcar amarelo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Azeite para a fritar</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coza as cenouras juntamente com o pau de canela.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois de cozidas, coloque-as no liquidificador juntamente com as tâmaras sem caroço e triture bem.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte todos os restantes ingrediente e misture muito bem.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Com auxílio de duas colheres, separe pequenas porções e frite no azeite bem quente.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque os sonhos sob papel absorvente, para retirar a gordura em excesso.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Por fim, polvilhe com canela em pó e uma pitada de açúcar amarelo.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-19907869569431781052023-11-13T11:15:00.002+00:002023-11-13T11:15:53.962+00:00Sonhos de Natal de abóbora, rápidos e deliciosos<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Esta receita de sonhos de natal de abóbora é fácil e rápida de se fazer, e ficam bem fofinhos e muito saborosos.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCGw5OkNUeK_9wQJ2V5WmATQcxCf0zR1lINVn3uMMVq6BqNhO1EpCGKQkxty9cdi6-nuJQi89yLTU1_vzEgq6G5ONPO6BgZ8wFnLjoWWhvH1iYxcNpS0eTHlhc8wdIaX6EVWdBsrIKMefQxSpuUtckXW3b9JGxnzWB6GGJydq7Up9k6eYXk6ggaYXQg/s500/Sonhos-de-Natal-de-abobora.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sonhos de Natal de abóbora" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCGw5OkNUeK_9wQJ2V5WmATQcxCf0zR1lINVn3uMMVq6BqNhO1EpCGKQkxty9cdi6-nuJQi89yLTU1_vzEgq6G5ONPO6BgZ8wFnLjoWWhvH1iYxcNpS0eTHlhc8wdIaX6EVWdBsrIKMefQxSpuUtckXW3b9JGxnzWB6GGJydq7Up9k6eYXk6ggaYXQg/w320-h167/Sonhos-de-Natal-de-abobora.jpg" title="Sonhos de Natal de abóbora" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sonhos de Natal de abóbora</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46807" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 quilograma abóbora</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">q.b. sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">350 gramas farinha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">6 colheres de sopa açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de chá fermento em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 chávena café de aguardente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 laranja (raspa e sumo)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">q.b. açúcar e canela</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Descasque e limpe a abóbora.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque num tacho a cozer com água temperada com uma pitada de sal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deixe cozer bem, escorra e reduza a puré mas não demasiado.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata os ovos à parte e junte à abobora.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adicione o açúcar, a farinha, o fermento, a raspa e sumo da laranja e a aguardente.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Frite colheradas em óleo bem quente e passe por uma mistura de açúcar e canela.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-47003252844148225842023-11-10T15:14:00.002+00:002023-11-10T15:14:36.996+00:00Rabanadas à moda antiga - receita da avó<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">As melhores rabanadas que já provei, pois fazem lembrar as rabanadas deliciosas das nossas avós.</span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYA67km9fjCOQ3Oe6tf4ovKIJi5tCrxtK_GFXeXE69Jj1uG6M3LpCnjHXRF72bo2fWh2bKwWfd8wzPDxHnkNDF4vBqrYUEDQ35H75Y_RzO8sgghZhiU7CQGO68H_m0Fh_Y3l9CoIIED2jih5BbjOvYXJlGjoZAQ8QNQTK0cFmETyL7m-U_8oPQSZOjw/s500/Rabanadas-a-moda-antiga.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Rabanadas à moda antiga" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicYA67km9fjCOQ3Oe6tf4ovKIJi5tCrxtK_GFXeXE69Jj1uG6M3LpCnjHXRF72bo2fWh2bKwWfd8wzPDxHnkNDF4vBqrYUEDQ35H75Y_RzO8sgghZhiU7CQGO68H_m0Fh_Y3l9CoIIED2jih5BbjOvYXJlGjoZAQ8QNQTK0cFmETyL7m-U_8oPQSZOjw/w320-h167/Rabanadas-a-moda-antiga.jpg" title="Rabanadas à moda antiga" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rabanadas à moda antiga</td></tr></tbody></table><p></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46756" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pão de forma ou cacete duro (com 2-3 dias) cortado em fatias</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 litro de leite meio gordo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 cascas de limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pau de canela</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 colheres de sopa de açúcar baunilhado</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 ovos batidos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Açúcar misturado com canela em pó q.b.</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Num tachinho, levar ao lume o leite, as cascas de limão, o pau de canela e o açúcar baunilhado.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Mexer e deixar aquecer em lume brando até ferver.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Quando ferver, apagar o lume e retirar o pau de canela e as cascas de limão.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deixar arrefecer até que fique morno.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Passar as fatias de pão pelo leite, deixando embeber bem. Depois, passá-las pelos ovos batidos e fritá-las em óleo quente.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Logo que colocar o pão a fritar, reduzir o lume para médio.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">A meio da fritura, virar as rabanadas para que fiquem douradas por igual.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retirar as rabanadas fritas para um prato com papel absorvente.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Passar as rabanadas pela mistura de açúcar e canela.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-51413302174855861832023-11-10T15:06:00.003+00:002023-11-10T15:06:44.954+00:00Filhós de natal da avó Palmira - os melhores que já provei<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Tem mesmo de experimentar estes filhós de natal da avó Palmira, ficam um espetáculo! Deliciosos e perfeitos!</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurj4gyth3LS98hXuuy5qtvE1g2RqZWjMCrm0MiMqtrN41PPAeX-O2pFbkilITJJC9uajs8uHGNR6M2oZD7A1ydkhJ_k_EnX2xrK8viiTl0U5Lb8Cm9BJ9pDdRIUOw6PvK9X9iKfgdTsOkQZbUxbD9O2cPion2UCufyv_8Ow_wy6xb8F0OGd-7l2Tq2A/s500/Filhos-de-natal-da-avo-Palmira.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Filhós de natal da avó Palmira" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurj4gyth3LS98hXuuy5qtvE1g2RqZWjMCrm0MiMqtrN41PPAeX-O2pFbkilITJJC9uajs8uHGNR6M2oZD7A1ydkhJ_k_EnX2xrK8viiTl0U5Lb8Cm9BJ9pDdRIUOw6PvK9X9iKfgdTsOkQZbUxbD9O2cPion2UCufyv_8Ow_wy6xb8F0OGd-7l2Tq2A/w320-h167/Filhos-de-natal-da-avo-Palmira.jpg" title="Filhós de natal da avó Palmira" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filhós de natal da avó Palmira</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46726" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1kg de farinha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">125g de banha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">125ml de azeite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100ml de aguardente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 laranjas</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">400ml de água com sal q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">óleo para fritar q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">açúcar para polvilhar q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">canela para polvilhar q.b.</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Peneire a farinha para a tigela da batedeira e ponha uma pitada de sal, depois adicione a banha (previamente derretida), o azeite, a aguardente, o sumo das laranjas e os ovos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Ponha a batedeira a trabalhar e vá deitando a água aos poucos até que a massa descole totalmente das paredes e do fundo da tigela. Nesse momento bata 10 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">nota: se não tiver batedeira, utilize uma tigela normal para colocar a farinha e os restantes ingredientes como na batedeira. Depois quando a massa descolar da tigela tem que a colocar na bancada e bater, bater e bater…(10 a 15 minutos). Esta massa precisa de ficar muito bem batida. Quando era batida à mão era costume dizer-se cá em casa “ bate a massa até as pernas da mesa estarem a transpirar”.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">No final do tempo, retire a tigela da batedeira e cubra a massa com um pano e deixe descansar 30 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Para fazer as filhoses vá retirando pequenas porções de massa e estenda-as com o rolo de forma a ficarem o mais fininhas possível. Vá esticando para um lado e para o outro pois o formato final é aleatório.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pegue delicadamente na massa esticada e coloque sobre um pano para não se pegar à bancada. Nessa altura faça os cortes com a carretilha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois de ter estendido todas as filhós, frite-as em óleo, bem quente, numa frigideira larga. Muito cuidado para não se queimarem. É só entrar, virar e sair pois devem ficar muito clarinhas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Vá colocando as filhós fritas num tabuleiro e polvilhe-as de imediato com açúcar e canela. Depois ponha-as numa travessa.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-34235071309984268852023-11-10T15:00:00.000+00:002023-11-10T15:00:27.645+00:00Broas de Natal da avó Palmira<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Estas broas de natal são uma verdadeira delícia, daquelas de comer e chorar por mais.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYCVYrU2-3UmnOlMTZABl5cIDoCPIoa2V5SlAmClDt8HuJUeY0ePfOcJGllnq9pOWWAdQlBJT9Ie6plfyPUKjwiET-GxMc090HBQqVGLMr-8sHspBYXd6Cajn1LogzvZim7RzaMzMzCZe3WrWpLpqfgLb2GrSOSQkzSPw177F_C1Tt7pCTM6HgFW7Nw/s500/Broas-de-Natal-da-avo-Palmira.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Broas de Natal" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYCVYrU2-3UmnOlMTZABl5cIDoCPIoa2V5SlAmClDt8HuJUeY0ePfOcJGllnq9pOWWAdQlBJT9Ie6plfyPUKjwiET-GxMc090HBQqVGLMr-8sHspBYXd6Cajn1LogzvZim7RzaMzMzCZe3WrWpLpqfgLb2GrSOSQkzSPw177F_C1Tt7pCTM6HgFW7Nw/w320-h167/Broas-de-Natal-da-avo-Palmira.jpg" title="Broas de Natal" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Broas de Natal</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46749" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">300 gr de batata-doce</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">5 Colheres de sopa de farinha de coco</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">½ Colher de sopa de mel</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Colher de chá de canela</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 Colheres de sopa de farinha de amêndoa</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Colher de sopa de coco ralado</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Raspa de limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Raspa de laranja</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">½ Colher de vinho do Porto</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Colher de chá de fermento</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 Gema (para pincelar)</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Misture muito bem todos os ingredientes até obter uma massa moldável.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Forre um tabuleiro com papel vegetal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Faça pequenas bolas com a massa e molde-as em forma de broa.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pincele as broas com a gema batida.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve ao forno a 180º cerca de 20 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Convém verificar a cozedura, pois depende do forno e do tamanho das broas.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-77938670545200900602023-11-10T14:38:00.001+00:002023-11-10T14:38:11.940+00:00Os famosos sonhos de natal do Marco Costa, deliciosos<p><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ficam tão bons os sonhos de natal do Marco Costa.</span></strong></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">O famoso pasteleiro partilhou a receita de uma das especialidades natalícias que mais gosta de confecionar!<span id="more-46770" style="box-sizing: border-box;"></span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboB7IG2kZdfmxHwKPHNGAhaqTOiriUFORuQUG9QaEsrfo6usmRnQ1nHj1cJS7g-HxfXZNgfaI-so8XVx_ISpZ5fpnQ4Vp_fo37i8LgooKIyknWmvqh4Bo4OQkWwbxsGyLmmeEUgCI8xQENUcb4skmAfa8uuMIB0NCJDWKMyboEwnw-c-96bB9LlWf7g/s500/sonhos-de-natal-do-Marco-Costa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sonhos de natal do Marco Costa" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboB7IG2kZdfmxHwKPHNGAhaqTOiriUFORuQUG9QaEsrfo6usmRnQ1nHj1cJS7g-HxfXZNgfaI-so8XVx_ISpZ5fpnQ4Vp_fo37i8LgooKIyknWmvqh4Bo4OQkWwbxsGyLmmeEUgCI8xQENUcb4skmAfa8uuMIB0NCJDWKMyboEwnw-c-96bB9LlWf7g/w320-h167/sonhos-de-natal-do-Marco-Costa.jpg" title="Sonhos de natal do Marco Costa" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sonhos de natal do Marco Costa</td></tr></tbody></table></p><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Farinha sem fermento 400 gr</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Margarina 100 gr</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Água 600 ml</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Ovos 8</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Raspa de casca de laranja 1</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Sal 1 pitada</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Açúcar em pó 1 pitada</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Canela 1 pitada</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve a água ao lume. Adicione a margarina, a raspa da laranja e uma pitada de sal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Quando levantar fervura, junte a farinha e mexa bem, para obter uma massa escaldada.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata a massa escaldada com uma batedeira e junte oito ovos inteiros, um a um. Pré-aqueça o óleo, numa frigideira, a 170º C.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Utilize uma colher de gelado ou uma colher de sopa para formar os sonhos e, de seguida, frite-os no óleo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Passe os sonhos por açúcar e/ou canela e transfira-os para um prato de servir. Sirva os sonhos mornos ou frios.</span></li></ul><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Dicas</span></strong></h3><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Se quiser, pode fazer uma calda de açúcar com rodelas de laranja para regar os sonhos no momento de os servir. Para isso, leve um tacho com dois decilitros de água ao lume. Junte quatro colheres de sopa de açúcar e uma laranja em rodelas. Deixe ferver e está pronta a usar!</span></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-6966567107120176622023-11-10T14:17:00.000+00:002023-11-10T14:17:13.124+00:00Bolinhos de abóbora – ficam leves e com um aroma muito agradável<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">São muito fáceis de preparar e ficam deliciosos e tão leves que se desfazem na boca.</span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Pode personalizar a receita de acordo com seu gosto. Pode fazer estes deliciosos biscoitos na versão integral (substituindo a farinha por integral), no estilo Vegano (sem ovos) e adicionando Lascas de Chocolate ou outros aromas como raspas de Laranja ou Limão.<span id="more-46778" style="box-sizing: border-box;"></span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeacBZYWfV7AK_c6TcBHg4gaI3f6zhlpmUj2cJHSvqsbusi9z7ppdbIgfo5658RzdBSaz8SeMtIJu1Uqf7qGQ-3MnXVkfom6tagC-EBzD5OAgeEqUEeNb8_3Y9GMffQgMIVn6P9uHFKRQSOqU5rjOy-DIf-UUDZB_C-5RKf7wPIH9TEVdG3_pYmI3eig/s500/Bolinhos-de-abobora.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolinhos de abóbora" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeacBZYWfV7AK_c6TcBHg4gaI3f6zhlpmUj2cJHSvqsbusi9z7ppdbIgfo5658RzdBSaz8SeMtIJu1Uqf7qGQ-3MnXVkfom6tagC-EBzD5OAgeEqUEeNb8_3Y9GMffQgMIVn6P9uHFKRQSOqU5rjOy-DIf-UUDZB_C-5RKf7wPIH9TEVdG3_pYmI3eig/w320-h167/Bolinhos-de-abobora.jpg" title="Bolinhos de abóbora" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolinhos de abóbora </td></tr></tbody></table></p><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">220 g de farinha de trigo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50 g de amêndoas descascadas</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 g de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de sobremesa de fermento em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 g de abóbora já limpa</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50 ml de óleo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 ovo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pitada de canela</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">raspas de laranja</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Limpe a abóbora, corte em pedaços e triture com o óleo. Deve-se obter um creme liso e homogéneo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Numa tigela coloque a farinha peneirada, o açúcar, as amêndoas picadas e o fermento.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Misture e acrescente o puré de abóbora e o ovo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Aromatize com canela e raspas de laranja raladas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata muito bem à mão ou na batedeira.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Vamos obter uma massa macia e pegajosa. Se usar FARINHA INTEGRAL ela pode ficar um pouco mais seca. Se achar que está muito seco, adicione um pouco mais de óleo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Com uma colher de chá, retire pequenas porções de massa e passe por açúcar de confeiteiro. Faça pequenas bolinhas e coloque-as num tabuleiro forrado com papel vegetal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque os biscoitos afastados porque eles vão dobrar de volume durante a cozedura.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve ao frigorifico 30 minutos no tabuleiro antes de os levar ao forno.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Após esse tempo, leve ao forno estático pré aquecido a 180° aproximadamente 20 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Os biscoitos devem ficar dourados por baixo e levemente coloridos na superfície.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire-os do forno e deixe arrefecer.</span></li><p style="box-sizing: border-box; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Os seus biscoitos de abóbora macios e crocantes estão prontos! Guarde-os num saco ou numa caixa de biscoitos onde ficarão excelentes durante vários dias!</span></p><h4 style="box-sizing: border-box; color: black; line-height: 29px; margin: 24px auto 14px;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Nota:</span></strong></h4><ul style="box-sizing: border-box; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Se depois de alguns dias parecerem um pouco húmidos no centro, pode colocá-los no forno durante cerca de 10 minutos… voltarão a ficar leves como nuvens!</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Se quiser fazer a receita no estilo Vegan, basta SUBSTITUIR O OVO por 2 colheres de sopa de fécula de batata ou amido de milho.</span></li></ul></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-2285631296224730962023-11-10T14:08:00.000+00:002023-11-10T14:08:26.184+00:00Bolo de Abóbora - receita da avó<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Esta receita de bolo de abóbora é rápida de preparar, e fica um bolo bem fofinho e cheio de sabor.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN91oCH2TI8jcl51nCWYDbA2uH-9DlPmDokdmUD2qYC-qeUjM4aDNSkXqwlOIT7aFDuo7xIgLSl5RZT2Gxwh19GLG_zgeGnxilGC2jUxRajGG-V6oHa1WwoNexu9h3RgiD12xg9bsDubU0UOz8ecwWELxU9orPsHkq3vSQndw0jxXapOuZzkliVyRFPw/s500/Bolo-de-Abobora.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolo de Abóbora" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN91oCH2TI8jcl51nCWYDbA2uH-9DlPmDokdmUD2qYC-qeUjM4aDNSkXqwlOIT7aFDuo7xIgLSl5RZT2Gxwh19GLG_zgeGnxilGC2jUxRajGG-V6oHa1WwoNexu9h3RgiD12xg9bsDubU0UOz8ecwWELxU9orPsHkq3vSQndw0jxXapOuZzkliVyRFPw/w320-h167/Bolo-de-Abobora.jpg" title="Bolo de Abóbora" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolo de Abóbora</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46785" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">4 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 chávenas de farinha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 chávenas de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 chávena de óleo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de chá de fermento em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">400 g de abóbora</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de chá de canela</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Corta a abóbora em pedaços pequenos e triture com a varinha mágica reduzindo a puré.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Bata os ovos com o açúcar, acrescenta a abóbora o óleo a farinha, a canela e o fermento.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">deite numa forma untada com manteiga e enfarinhada e leve ao forno 180 graus.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Faça o teste do palito.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-47026200173693142122023-10-30T14:21:00.000+00:002023-10-30T14:21:38.523+00:00Aprenda a fazer castanhas assadas no forno na perfeição! São as melhores que já provámos!<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Se seguir estas dicas vai comer as melhores castanhas assadas no forno de sempre. Ficam deliciosas!</span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PtrIfkL06qII8lccSRV6ubkx7T_6txlf_37AJ2N9oXAWHwvVYneHDSyQ8Od4MPl6rHFMxESb3Q_4a-C7jDiONaalTs8COysLt3-WBffR2wDyS_fQaCp2E3Box5owSP8HJvIFahI3KSLkhZ7elbASdq2Y_N6kNw0rUNpA8STeK6V-Vccdkfo5z8-34Q/s500/castanhas-assadas-no-forno.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Castanhas assadas no forno" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PtrIfkL06qII8lccSRV6ubkx7T_6txlf_37AJ2N9oXAWHwvVYneHDSyQ8Od4MPl6rHFMxESb3Q_4a-C7jDiONaalTs8COysLt3-WBffR2wDyS_fQaCp2E3Box5owSP8HJvIFahI3KSLkhZ7elbASdq2Y_N6kNw0rUNpA8STeK6V-Vccdkfo5z8-34Q/w320-h167/castanhas-assadas-no-forno.jpg" title="Castanhas assadas no forno" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Castanhas assadas no forno</td></tr></tbody></table><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46614" style="box-sizing: border-box;"></span></span></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Faça um corte de lado a lado na castanha, sem a cortar ao meio deixando um espaço pequeno sem corte (este processo ajuda a assar e a descascar melhor).</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque as castanhas em água morna cerca de 15 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Escorra e enxugue as castanhas com papel de cozinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Cubra um tabuleiro que possa ir ao forno com sal grosso (o sal é condutor de energia vai ajudar a assar as castanhas na perfeição).</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Espalhe as castanhas sobre o sal sem as sobrepor.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Polvilhe as castanhas com mais sal grosso e leve o tabuleiro ao forno.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Dependendo do tamanho das castanhas, vão assar no forno entre 35 a 45 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire do forno e coloque por cima do tabuleiro um pano de cozinha húmido.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire a casca ainda quentes.</span></li></ul><div><span style="color: #2d2d2d; font-family: Lato;"><span style="font-size: 17px;"><br /></span></span></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-36631277865847639232023-10-30T14:15:00.000+00:002023-10-30T14:15:02.165+00:00Filhoses de Abóbora fofos e saborosos<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Esta receita de filhoses é das nossas favoritas, pois são fáceis de fazer e ficam tão saborosos que vai ser difícil não repetir.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2sHjmrBESxOOnSoTI2LRiDt-YyL9BT7sd-pU-_TxdmDQqW_ekEQdB8O3v0vI0EvBBahMNKrWYrYRexYvr9-Wl07c5Ox_JoggUvWjU80OPeWr6YtbzZc9DxfA1jEkjLw2NX7A5OSMkTEt3fdeaYiA61iecWws5NQsr-HmbfDCou6na3d9rlG5c0r03A/s500/Filhoses-de-Abobora-fofos-e-saborosos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Filhoses de Abóbora fofos e saborosos" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2sHjmrBESxOOnSoTI2LRiDt-YyL9BT7sd-pU-_TxdmDQqW_ekEQdB8O3v0vI0EvBBahMNKrWYrYRexYvr9-Wl07c5Ox_JoggUvWjU80OPeWr6YtbzZc9DxfA1jEkjLw2NX7A5OSMkTEt3fdeaYiA61iecWws5NQsr-HmbfDCou6na3d9rlG5c0r03A/w320-h167/Filhoses-de-Abobora-fofos-e-saborosos.jpg" title="Filhoses de Abóbora fofos e saborosos" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filhoses de Abóbora fofos e saborosos</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46627" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">800 g de abóbora menina</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50 ml de leite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 mão cheia de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 ovos pequenos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 pacote de fermento de padeiro seco</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 laranja (sumo e raspa)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pitada de aguardente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">+/- 300 g de farinha de trigo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 lt de óleo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Açúcar q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Canela q.b.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Sal q.b.</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Descasque e tires as sementes à abóbora. Corte-a aos bocados e coloque-a numa panela com água e sal e deixe cozer.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Escorra e desfaça a abóbora com um garfo. Volte a deixar escorrer a abóbora com a ajuda de um passador grande. Com a varinha mágica, desfaça a abóbora em puré, e mais uma vez deixe escorrer a água.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Junte o leite, o açúcar, os ovos e bata bem (talvez com uma colher seja melhor para não sujar muito a cozinha =D).</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adicione a farinha, o fermento, a raspa e sumo da laranja e a aguardente e volte a bater bem. É normal a massa ficar mole… mas se estiver muito mole adicione um pouco mais de farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Tape a massa e deixe levedar num sitio quentinho. Eu costumo aquecer o forno aos 40ºC, DESLIGO, e depois coloco lá a massa com a porta entreaberta… 1 hora é suficiente. A massa tem de ficar rendada… com buraquinhos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Aqueça o óleo… eu deixo aquecer na placa no nº6.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Prepare dois tabuleiros com bastante papel absorvente e uma taça com açúcar e canela.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Para testar o óleo eu costumo fazer uma filhós primeiro, para ter a certeza que está quente o suficiente. A partir daí, com uma colher coloco “bolinhas” de massa PEQUENAS a fritar.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Quando estão douradas, mas não muito, viro-as.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Quando ambos os lados estão da mesma cor, coloco-as num dos tabuleiros e deixo-as lá enquanto volto a pôr mais umas “bolinhas” a fritar.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Só depois passo-as pelo açúcar/canela e então disponho-as no outro tabuleiro.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Não sobreponha as filhoses. O meu objectivo aqui, é que elas percam a maior parte do óleo no primeiro tabuleiro (convém ir trocando o papel absorvente) e depois perca o restante no outro tabuleiro. Sobrepor as filhoses não permite a absorção.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte: desastresculinarios.blogspot.com</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-74306592960464246022023-10-30T14:08:00.007+00:002023-10-30T14:08:52.029+00:00Bolo Maravilha de Cenoura e Laranja<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Este bolo de cenoura e laranja, o bolo maravilha, é uma perdição! Fica com um sabor impressionante, e com uma textura muito fofinha. Fica perfeito.</span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Estes dois sabores combinam na perfeição e fica um bolo ótimo para qualquer ocasião! Todos vão adorar.<span id="more-46630" style="box-sizing: border-box;"></span></span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIt8qx2UbU1Z7YZX2Y_t2DTwlEk4e2BV3AN-QZCI6Pktm8YHe_6rKZ1-z6P5T_WiXxtKvz8R7xrXZVddh6yL1IPaUcZTn4T176k566FZ6kUzOzPL6sVurJfcAkyjdupVIGr6djFDpQoVgoy4RfGOfL2bHCgRe22SKuxmBZmjhYBJXvfuIBuK0ddOpmQ/s500/Bolo-Maravilha-de-Cenoura-e-Laranja.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolo Maravilha de Cenoura e Laranja" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIt8qx2UbU1Z7YZX2Y_t2DTwlEk4e2BV3AN-QZCI6Pktm8YHe_6rKZ1-z6P5T_WiXxtKvz8R7xrXZVddh6yL1IPaUcZTn4T176k566FZ6kUzOzPL6sVurJfcAkyjdupVIGr6djFDpQoVgoy4RfGOfL2bHCgRe22SKuxmBZmjhYBJXvfuIBuK0ddOpmQ/w320-h167/Bolo-Maravilha-de-Cenoura-e-Laranja.jpg" title="Bolo Maravilha de Cenoura e Laranja" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolo Maravilha de Cenoura e Laranja</td></tr></tbody></table></p><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">6 ovos inteiros (à temperatura ambiente)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 chávenas de açúcar mal cheias (uso chávena de 250 ml)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 dl de óleo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">5 cenouras pequenas/médias cruas raladas</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">sumo de 2 laranjas grandes e raspa de 1</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2/5 chávenas de farinha com fermento</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 colher de chá de fermento em pó</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Começo por untar uma forma de buraco bem grande com manteiga e polvilhar com farinha. Ligar o forno a 200ºC.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Ralo ou pico a cenoura crua na picadora e reservo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Batem-se os ovos inteiros com o açúcar até este ficar bem desfeito.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Depois junto o óleo, as cenouras picadas o sumo e raspa das laranjas e por fim a farinha misturada com o fermento, sempre a bater muito bem.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Vai ao forno pré-aquecido durante 1 hora mais ou menos. Convém picarem com um pauzinho de espetadas para terem a certeza que está cozido.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;"><strong style="box-sizing: border-box;">Atenção</strong>, os ovos convém usarem à temperatura ambiente.</span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><span style="font-family: arial; font-size: medium;">Fica um bolo delicioso e se quiserem podem colocar uma cobertura de chocolate.</span></p><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte: celianacozinha.blogspot.com</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-17655440100083187672023-10-30T14:02:00.000+00:002023-10-30T14:02:02.358+00:00Sobremesa Engorda Marido – Ninguém consegue resistir a esta delícia<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">É simplesmente divinal e fácil de fazer esta sobremesa engorda marido. Ninguém lhe consegue resistir!</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGwCVQ9gQjgd7sx9WTsmc-qkJLp_pmOGgXggA1-4m0_oWN0B32V-0Gyd1LLXydyh_wNa0g9EypSyJW2Edi7-5zHg3iq_L3GimSj5HuG3iIEw6gQ1ecIKMgQEPFyAecujuMmeR-csEDixSkdyYDPfEZJ6dlz6oxnnLmoEBSentG4YsZKG8k3R1KbjXnA/s500/Sobremesa-Engorda-Marido.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sobremesa Engorda Marido" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGwCVQ9gQjgd7sx9WTsmc-qkJLp_pmOGgXggA1-4m0_oWN0B32V-0Gyd1LLXydyh_wNa0g9EypSyJW2Edi7-5zHg3iq_L3GimSj5HuG3iIEw6gQ1ecIKMgQEPFyAecujuMmeR-csEDixSkdyYDPfEZJ6dlz6oxnnLmoEBSentG4YsZKG8k3R1KbjXnA/w320-h167/Sobremesa-Engorda-Marido.jpg" title="Sobremesa Engorda Marido" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sobremesa Engorda Marido</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46670" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Para fazer o pudim:</span></strong></p><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 saquetas de pudim sabor a baunilha</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 litro de leite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">7 colheres de sopa de açúcar amarelo ou branco</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Para fazer o creme de ovos:</span></strong></p><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">5 gemas de ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 casca de limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 ml de água</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">100 g de açúcar amarelo ou branco</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Para fazer a cobertura:</span></strong></p><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 lata de ananás</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">400 ml de natas</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 colheres de sopa de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1/2 pacote de bolacha Maria triturada</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pegue num tacho e coloque o pó que está nas saquetas para fazer o pudim, junte o leite e mexa bem com uma vara de arames.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adicione o açúcar, mexa e leve o tacho ao lume.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Coloque em lume brando sem parar de mexer até ferver e ficar com uma boa consistência.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">De seguida apague o lume e deixe-o arrefecer.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Prepare então o creme de ovos, leve ao lume outro tacho com a água, o açúcar e a casca de limão,mexa até formar uma calda.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Assim que começar a ferver apague o lume e deixe arrefecer.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retire a casca de limão, junte as gemas em fio, e vá mexendo sempre.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve novamente ao lume até ganhar consistência, apague o lume e reserve.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Pegue num recipiente, bata as natas com as duas colheres de açúcar e reserve.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Corte as rodelas do ananás em pedaços e reserve.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Faça a montagem, pegue num recipiente, coloque o pudim, de seguida o ananás, cubra com as natas, por cima espalhe o creme de ovos e finalize com a bolacha ralada.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Leve ao frigorífico e delicie-se.</span></li></ul></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-26805479589215261012023-10-30T13:54:00.001+00:002023-10-30T13:54:55.701+00:00Filhoses à Transmontana – as melhores que já provei<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">As filhoses à moda transmontana são as melhores que já provei, e ficam maravilhosas, cheias de sabor e super fofinhas.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZHy7uR2M28zGQdkpTc4Uiv9o5OP2s_src9-k8REHhipgKHqJRN2uVyi8LvpC2KAInFwiOsFRX8D2emGQJSEp1v-OGLbwxXD7_A8po7Y8XT34TnWRkG9JuhAkR16n55pS0msnT9Y2KCMMHPiOLOzn3837u3urY8-1k3MSJPQ21i24uxaqUXdM4_TlDg/s500/Filhoses-a-Transmontana.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Filhoses à Transmontana" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZHy7uR2M28zGQdkpTc4Uiv9o5OP2s_src9-k8REHhipgKHqJRN2uVyi8LvpC2KAInFwiOsFRX8D2emGQJSEp1v-OGLbwxXD7_A8po7Y8XT34TnWRkG9JuhAkR16n55pS0msnT9Y2KCMMHPiOLOzn3837u3urY8-1k3MSJPQ21i24uxaqUXdM4_TlDg/w320-h167/Filhoses-a-Transmontana.jpg" title="Filhoses à Transmontana" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Filhoses à Transmontana</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46676" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><span style="font-family: arial; font-size: medium;"><strong style="box-sizing: border-box;">Ingredientes:</strong>(para cerca de 35 filhoses)</span></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1kg de farinha de trigo sem fermento tipo 65</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Meia chávena de leite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Meia chávena de azeite fervido</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">8 Ovos l</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Meia chávena de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Sumo e raspa de 1 laranja grande</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Uma colher de sopa de sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50 gr de levedura fresca</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50 ml de aguardente</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">50 ml de vinho do porto</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Para conseguirem bons resultados no processo de levedar a massa é essencial que todos os ingredientes líquidos estejam mornos, por isso coloquem os ovos num recipiente com água quente.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Quando acabarem de ferver o azeite juntem o leite, o sal, a aguardente, o vinho do Porto, o sumo e a raspa de laranja. isto vai permitir aquecer o leite e a aguardente e derreter o sal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Atenção os ingredientes têm de estar mornos não quentes por isso se necessário deixem arrefecer a mistura do azeite e leite.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retirem 50 gr de farinha ao peso inicial, numa tigela larga e funda coloquem a levedura fresca e adicionem 4 colheres de sopa de leite tépido, não juntem leite quente, a levedura é um organismo vivo, e ao adicionar-lhe leite demasiado quente ela morre. Desfaçam a levedura no leite, adicionem a farinha e envolvam bem, deverá ficar uma massa com consistência pastosa. Tapem com película aderente e levem a um lugar quente por 15 a 20 minutos, até levedar.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Numa taça coloquem a farinha e o açúcar, envolvam, adicionem o fermento que prepararam anteriormente e misturem.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adicionem a mistura morna do leite com o azeite, e batam bem, eu usei a máquina com o gancho para massas mas podem amassá-las à mão vai demorar é mais tempo. Quando virem que está tudo envolvido comecem a adicionar os ovos um a um, envolvendo bem antes de adicionar o outro. A massa terá de ter uma consistência tenra, mas não demasiado mole, por isso pode ser necessário usar mais ou menos um ovo. Se baterem a massa à mão levará cerca de 10 a 15 minutos, até sentirem a massa a fazer bolhas e elástica e sem quebrar, na máquina mais ou menos metade do tempo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Tapem com pelicula aderente na qual fazem uns furinhos e levem a levedar em local quente e sem correntes de ar. Eu costumo ligar a luz do forno e colocar lá dentro. Quando dobrar de volume, entre 40 a 60 minutos, untem as mãos com um pouco de óleo e moldem as filhoses da seguinte forma, façam uma bola, espalmem-na e comecem a roda-la pelas mãos, os bordos ficam mais grossos e o centro mais fino e fritem em óleo abundante e moderadamente quente, eu prefiro fritar numa frigideira.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Antigamente moldavam-nas no joelho, caso não consigam com as mãos podem tende-las na bancada, untem a bancada da cozinha, façam bolas, espalmem-nas com as mãos e vão puxando a massa de modo a ficarem com o centro fico e os bordos mais grossos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Escorram sobre papel vegetal e sirvam-nas polvilhadas com açúcar e canela.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte: cozinhacomaju.blogs.sapo.pt</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-23332822443865417432023-10-30T13:26:00.002+00:002023-10-30T13:26:56.375+00:00Broas de Cenoura – ficam deliciosas e duram muito tempo<p><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">Estas broas de cenoura ficam cheias de sabor e são muito fáceis de confecionar. Cá em casa logo desaparecem no dia, e quando as provar vai perceber porquê.</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2n3txjMDKUxtrPo6Kc4HC_8-fE9KmmwBhemKJwX9sdCrs8sCcWy3euVupNcblmYaV7RGFxeuXPT-rtDB6eMbX_8L4W97DSOBQyD6zNTnXYOpUWK1CBoJjPrFbwEjK1r3op_W1Uxf57gf_QEdDEyk3Uj0IVTDACroGeTrWBpR5Y58eXmP2_mW1CW2HOA/s500/Broas-de-Cenoura.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Broas de Cenoura" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2n3txjMDKUxtrPo6Kc4HC_8-fE9KmmwBhemKJwX9sdCrs8sCcWy3euVupNcblmYaV7RGFxeuXPT-rtDB6eMbX_8L4W97DSOBQyD6zNTnXYOpUWK1CBoJjPrFbwEjK1r3op_W1Uxf57gf_QEdDEyk3Uj0IVTDACroGeTrWBpR5Y58eXmP2_mW1CW2HOA/w320-h167/Broas-de-Cenoura.jpg" title="Broas de Cenoura" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Broas de Cenoura</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial; font-size: medium;"><span id="more-46651" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">500g de Cenoura</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">1 pitada de Sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">500g de Farinha de Trigo com Fermento</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">250g de Açúcar Amarelo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">2 colher de sobremesa de Canela Moída</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">120g de Manteiga (temperatura ambiente)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">3 Ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">200g de Miolo de Noz</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Confeção:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Descascar, cortar em pedaços e levar a cozer a cenoura em água com uma pitada de sal.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Escorrer bem a água da cozedura e deixar arrefecer.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Triturar a cenoura até obter um puré bem homogéneo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Na taça da batedeira colocar a farinha, o açúcar, o puré de cenoura, os ovos e a canela moída. Misturar bem.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Adicionar o miolo de noz picado grosseiramente. Envolver na massa.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Deitar numa tacinha um pouco de farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Colocar uma colher (de sopa) de massa na tacinha e agitar suavemente para cobrir toda a massa com farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Dispor as broas num tabuleiro de ir ao forno forrado com papel vegetal e polvilhado com bastante farinha.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Levar as broas a cozer em forno pré aquecido a 200ºC (com ventilação) cerca de 15 minutos.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Retirar e deixar arrefecer.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial; font-size: medium;">Guardar em caixa hermética.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial; font-size: medium;">Fonte: vamospetiscar.blogspot.com</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-45576979925160056212023-10-30T13:16:00.000+00:002023-10-30T13:16:19.276+00:00Bolo de cenoura e chocolate da Clara de Sousa<p><span style="background-color: white;"><span style="font-family: arial;">O bolo de cenoura com cobertura de chocolate que está a ser um grande sucesso nas redes sociais. Esta receita da Clara de Sousa fica uma verdadeira delícia!</span></span></p><p><span style="background-color: white;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2s5MTcJ-gaA3Uv6eBVQntNquyQ_ZjKJI6Aru93GA3Vip4e0yHmouO37XW0CQubWcNslnFlMfpnSqjwL9Z651ZYopXKNTr5htwQ_WWs8-tByHqjdY5fyz9AwTW4k9YGR4B0T-z1sb_rv_NeoJOqnrGQ_Q4RSbhMdqi_6IK1c7NtpW9fK2uESoIhie7Q/s500/Bolo-de-cenoura-e-chocolate-da-Clara-de-Sousa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Bolo de cenoura e chocolate da Clara de Sousa" border="0" data-original-height="261" data-original-width="500" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2s5MTcJ-gaA3Uv6eBVQntNquyQ_ZjKJI6Aru93GA3Vip4e0yHmouO37XW0CQubWcNslnFlMfpnSqjwL9Z651ZYopXKNTr5htwQ_WWs8-tByHqjdY5fyz9AwTW4k9YGR4B0T-z1sb_rv_NeoJOqnrGQ_Q4RSbhMdqi_6IK1c7NtpW9fK2uESoIhie7Q/w320-h167/Bolo-de-cenoura-e-chocolate-da-Clara-de-Sousa.jpg" title="Bolo de cenoura e chocolate da Clara de Sousa" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bolo de cenoura e chocolate da Clara de Sousa</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial;"><span id="more-46709" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">2 cenouras médias (+/- 200 gr)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">100 ml de óleo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">4 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">240 gr de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">100 gr de manteiga ou margarina derretida</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">275 gr de farinha para bolos com fermento</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">2 colheres de chá de fermento em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Manteiga para untar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial;">Farinha para polvilhar</span></li></ul><h4 style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial;">Cobertura</span></strong></h4><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">200 gr de chocolate 70% cacau (ou outro de que goste)</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">50 gr de manteiga</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial;">1 colher de sopa de mel</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Pré aqueça o forno a 180ºC. Unte e enfarinhe uma forma média de buraco e reserve.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Descasque as cenouras, corte-as em pedaços pequenos e triture-as em cru com o óleo, até ficarem em creme.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Na taça da batedeira, bata os ovos com o açúcar até ficar um creme fofo e volumoso.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Junte a manteiga amolecida e a cenoura.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Envolva à mão a farinha peneirada misturada com o fermento.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Verta a massa na forma preparada e leve ao forno a cozer aproximadamente 40 minutos. Passado esse tempo espete um palito para verificar que está cozido. Se não, deixe mais uns minutos.<br style="box-sizing: border-box;" />Deixe o bolo arrefecer um pouco e desenforme.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Faça a cobertura. Derreta o chocolate partido em pedaços pequenos com a manteiga, num recipiente em banho-maria ou no microondas. Quando estiver cremoso, retire do lume e junte o mel.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Verta, ainda quente, sobre o bolo morno. Use uma espátula para cobrir todo o bolo.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial;">Caso queira, decore a gosto.</span></li></ul><div><em style="background-color: white; box-sizing: border-box; color: #2d2d2d; font-family: Lato; font-size: 17px; text-align: right;">Fonte: temperosdaiza.blogspot.com / Clara de Sousa</em></div></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.comtag:blogger.com,1999:blog-217306157959867973.post-70393310325437406802023-10-30T13:02:00.001+00:002023-10-30T13:02:09.807+00:00Broas dos Santos, ficam mesmo boas e são fáceis de fazer<p><span style="font-family: arial;"><span style="background-color: white;">Estas broas dos Santos logo vão desaparecer, pois ficam uma verdadeira delícia.</span></span></p><p><span style="font-family: arial;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0WvT9Vl3L9QhZf8BiDJxWGo1AmlVgNxikrQux-wDe5gDFPVMZC9_iXCy1hNzC1UPqhVNri8-X6Gl7-Ln3KXo3wMOztpb5r9vVuJT-wMVWTUZTHJGL7YJ8wkiORPQF8nfYf3Qo2Ug1J5XZdsvzs0SVM2kegaW7OH-r81DiGxMYSv078PQDfrrVW1a0g/s696/Broas-dos-Santos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Broas dos Santos" border="0" data-original-height="418" data-original-width="696" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0WvT9Vl3L9QhZf8BiDJxWGo1AmlVgNxikrQux-wDe5gDFPVMZC9_iXCy1hNzC1UPqhVNri8-X6Gl7-Ln3KXo3wMOztpb5r9vVuJT-wMVWTUZTHJGL7YJ8wkiORPQF8nfYf3Qo2Ug1J5XZdsvzs0SVM2kegaW7OH-r81DiGxMYSv078PQDfrrVW1a0g/w320-h192/Broas-dos-Santos.jpg" title="Broas dos Santos" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Broas dos Santos</td></tr></tbody></table></span></p><h4 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px;"><span style="font-family: arial;"><span id="more-46714" style="box-sizing: border-box;"></span></span></h4><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial;">Ingredientes:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">1kg de farinha Branca de Neve</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">500gr de açúcar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">250ml de leite</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">4 ovos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">1 colher(sopa) de óleo</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">3 colheres(sobremesa) de canela</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">3 colheres(sobremesa) de erva-doce</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">1 colher(sobremesa) de baunilha em pó</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">1 colher(café) de fermento</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">1 pitada de sal</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">raspa de limão</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">frutos secos</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">1 ovo batido misturado com leite para pincelar</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial;">açúcar baunilhado para polvilhar</span></li></ul><div><h3 style="background-color: white; box-sizing: border-box; line-height: 29px; margin: 24px auto 14px; text-align: left;"><strong style="box-sizing: border-box;"><span style="font-family: arial;">Preparação:</span></strong></h3><ul style="background-color: white; box-sizing: border-box; color: #2d2d2d; margin-bottom: 26px; margin-left: auto; margin-right: auto; padding: 0px;"><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Juntar o açúcar, o leite, os ovos, o óleo, a canela, a erva doce, a baunilha, a raspa do limão e o sal mistura-se tudo muito bem, depois junta-se a farinha e amassa-se muito bem e no final junta-se os frutos secos .</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Moldam-se as broas do tamanho a gosto e coloca-se no tabuleiro polvilhado com farinha, bate-se o ovo com uma colher de sopa de leite e pincelam -se as broas.</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 10px; margin-left: 21px;"><span style="font-family: arial;">Com uma tesoura cortam-se as broas em forma de cruz puxando a massa para cima para que cresçam , e no meio coloca-se um pouco de açúcar baunilhado e no topo coloca-se uma amêndoa ou noz .</span></li><li style="box-sizing: border-box; line-height: inherit; margin-bottom: 0px; margin-left: 21px;"><span style="font-family: arial;">Vai ao forno a 210ºc até ficarem douradas.</span></li></ul><p style="background-color: white; box-sizing: border-box; color: #2d2d2d; line-height: 1.5 !important; margin: 0px auto 26px; overflow-wrap: break-word; text-align: right;"><em style="box-sizing: border-box;"><span style="font-family: arial;">Fonte: receitasdasmacas.blogspot.pt</span></em></p></div>Anabela Santoshttp://www.blogger.com/profile/09318066702195563098noreply@blogger.com