tag:blogger.com,1999:blog-92149232569514149292024-02-19T17:49:57.303-08:00RECANTO DAS RECEITASMima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.comBlogger210125tag:blogger.com,1999:blog-9214923256951414929.post-91933841475802903762020-03-30T11:53:00.004-07:002020-03-30T11:53:43.529-07:00<b><span style="color: orange;">PÃO CASEIRO DE LIQUIDIFICADOR</span></b><br />
<br />
2 xícaras (chá) de leite integral morno<br />
2 ovos
1 xícara (chá) de açúcar<br />
1/2 xícara (chá) de óleo<br />
1 pitada de sal<br />
2 tabletes de fermento para pão<br />
1 kg de farinha de trigo (até dar ponto)<br />
<br />
MODO DE PREPARO<br />
<br />
1. Colocar todos os ingredientes no liquidificador, menos a farinha.<br />
2. Coloque a farinha em uma vasilha e faça uma depressão no centro.<br />
3. Em seguida, despeje aos poucos a mistura do liquidificador, mexendo com uma colher de pau, sem sovar.<br />
4. Divida a massa em 3 formas de 28 x 14 x 7cm untadas com óleo.<br />
5, Deixe descansar por mais ou menos 1 hora ou até dobrar de volume.<br />
6. Por fim, leve ao forno pré-aquecido - 180 graus por 25 minutos.
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-41977320795607940792020-03-30T09:38:00.002-07:002020-03-30T09:38:35.412-07:00<b><span style="color: orange;">ESCONDIDINHO DE BANANA</span></b><br />
<br />
6 bananas da terra<br />
1 xícara (chá) de ameixas pretas sem caroço<br />
1 xícara (chá) de açúcar<br />
1/2 xícara (chá de vinho tinto<br />
'/2 xícaras<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78koilPKgJb3x0e33NpjN9jxzWuqum8hqdoKfn2oEWwe6NPngsO_RGCbdGBok5pmfAIBAUe1AfJMbthkcPSn3NWpyZqvUbg8mPmgHYfSDPxG5N-J6noB295yRRgEGlwVNk5jrHPm8h_wd/s1600/2.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="258" data-original-width="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78koilPKgJb3x0e33NpjN9jxzWuqum8hqdoKfn2oEWwe6NPngsO_RGCbdGBok5pmfAIBAUe1AfJMbthkcPSn3NWpyZqvUbg8mPmgHYfSDPxG5N-J6noB295yRRgEGlwVNk5jrHPm8h_wd/s1600/2.gif" /></a></div>
(chá) de leite<br />
4 colheres (sopa) de manteiga<br />
3 ovos<br />
<br />
MODO DE PREPARAR<br />
<br />
1. Numa panela, misture as ameixas picadas, 1/2 xícara de açúcar e o vinho tinto. Cozinhe em fogo baixo até virar uma pasta, por cerca de 15 minutos. Reserve.<br />
<br />
2; Misture em uma panela as gemas, o leite e 1/4 de xícara de açúcar. Leve ao fogo baixo, mexendo até engrossar e virar um creme. Retire do fogo, junte q colher de manteiga. REserve;<br />
<br />
3. Corte as bananas em tiras e fire-as no restante da manteiga. Num refratário faça camadas alternadas de banana frita, creme amarelo e pasta de ameixas. Bata as claras em neve firme e adicione o açúcar restante. Cubra o refratário com a clara batida.<br />
<br />
4. Leve ao forno quente, até a clara começar a dourar.<br />
<br />Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-65918600185413301872014-11-10T12:00:00.002-08:002014-11-10T12:00:28.944-08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqz6rseGojRoJLnOQuF9Se-6yLz0xuq03f-4CJ0ukp49Rxd2BnPgtMNSwuNDk3vanEwEcdUnnoIEU-xvmdaOIXvPOVBBO5bAw7FQhdPPHtt8aLKTVVqECC-IMrJkWy5wHwljzXO6J0bi0/s1600/tempero-de-familia-02-t4-torta-maca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqz6rseGojRoJLnOQuF9Se-6yLz0xuq03f-4CJ0ukp49Rxd2BnPgtMNSwuNDk3vanEwEcdUnnoIEU-xvmdaOIXvPOVBBO5bAw7FQhdPPHtt8aLKTVVqECC-IMrJkWy5wHwljzXO6J0bi0/s1600/tempero-de-familia-02-t4-torta-maca.jpg" height="223" width="400" /></a></div>
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<b style="font-size: x-large;">Torta de Maçã da Rita Lobo</b></div>
<span style="font-size: large;"><b><br /></b></span>
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Rendimento: 8 porções<br />Tempo de preparo: 40 minutos<br />Nível de dificuldade: médio</em><br />
<span style="font-size: large;"><em><span style="font-weight: 700;"><br /></span></em></span>
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; font-weight: 700; line-height: 25.5px;">Para fazer a massa da torta</span><br />
<br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">3 xícaras (chá) de farinha de trigo</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 xícara (chá) de açúcar</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">2 ovos</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">3 colheres (sopa) de manteiga</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 colher (sopa) de fermento em pó</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;"><b>Modo de preparo:</b></em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Misture a farinha, o açúcar, os ovos, a manteiga e o fermento em uma tigela grande. Mexa bastante com as mãos, até atingir o ponto, que é quando ela não está mais grudenta. Você pode dar ponto na massa sobre uma superfície enfarinhada, mas não adicione farinha demais, senão ela vai ficar seca e vai esfarelar.</span><br />
<br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Faça uma bola com a massa e divida ao meio. Com uma das metades, forre uma forma de fundo removível untada, sem esquecer das bordas, que devem ir até aproximadamente a metade da altura da forma. A espessura pode variar conforme o diâmetro da forma, mas deve chegar a um centímetro. A outra metade da massa será usada na decoração da torta.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Leve ao forno para assar por aproximadamente 20 minutos. Retire e espere esfriar para receber o recheio.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; font-weight: 700; line-height: 25.5px;">Para fazer o recheio da torta</span><br />
<br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">3 xícaras (chá) de leite</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">2 gemas</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 xícara (chá) de açúcar</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">3 colheres (sopa) de amido de milho</span><br />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;"><br />Modo de preparo:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Coloque em uma panela o leite, as gemas, o açúcar e o amido de milho. Misture e cozinhe em fogo baixo até atingir o ponto de creme.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; font-weight: 700; line-height: 25.5px;">Para montar a torta</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">2 maçãs</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Canela (a gosto)</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Açúcar (a gosto)</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Metade da massa para a torta (receita acima)</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 ovo (para pincelar)</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Modo de preparo:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Descasque as maçãs, corte em quatro e então e faça fatias finas.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Coloque o creme sobre a massa, já assada, e arranje as fatias das maçãs por cima, cobrindo bem. Polvilhe canela e açúcar sobre as maçãs.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Com a metade da massa que ficou reservada para decorar, faça tiras e trace por cima do recheio com as maçãs, cobrindo-os parcialmente.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Pincele a massa com ovo e leve ao forno por cerca de 20 minutos ou até que fique dourada. Retire, deixe esfriar e leve para a geladeira. Sirva gelada.</span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-14574928426699083112014-10-28T10:43:00.001-07:002014-10-28T10:43:46.633-07:00<div style="text-align: center;">
<b><span style="font-size: large;">BOLO PARA O DIA DO HALLOWEEN</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJvfZvmX7zqn5W1cFnyiwrmAShWHURonOgcFZXE4c0qRyyKdlaktqoIEF4JFYgw1hJ9XakvXplNXEdqCofKKuCnFE6FfLBlyyEN_x2RFt1-2bEmYvsFp3brpZkizvgIjt34qC-OqErrdU/s1600/HALLOW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJvfZvmX7zqn5W1cFnyiwrmAShWHURonOgcFZXE4c0qRyyKdlaktqoIEF4JFYgw1hJ9XakvXplNXEdqCofKKuCnFE6FfLBlyyEN_x2RFt1-2bEmYvsFp3brpZkizvgIjt34qC-OqErrdU/s1600/HALLOW.jpg" height="640" width="420" /></a></div>
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Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-55258355011106843682014-10-14T13:43:00.002-07:002014-10-14T13:43:42.647-07:00<div style="text-align: center;">
<b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">PUDIM DE PÃO DE LIQUIDIFICADOR</b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wZ0WmRfhOReBXr9Jqz8nkygFbrixT9iANr0VveWOxNNqosKLDY6kDiv97BeFPMwe_xcqXx0d8_4xZQG-ZEGkzAt06qlmbZYQofQrWLsJE5_staxWIl8xLuUtNmHAm-0mmLRn2vaj_PPn/s1600/pudim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wZ0WmRfhOReBXr9Jqz8nkygFbrixT9iANr0VveWOxNNqosKLDY6kDiv97BeFPMwe_xcqXx0d8_4xZQG-ZEGkzAt06qlmbZYQofQrWLsJE5_staxWIl8xLuUtNmHAm-0mmLRn2vaj_PPn/s1600/pudim.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 ovos</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 lata de leite condensado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 latas de leite (a mesma lata do leite condensado)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 pães franceses</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (sopa) de margarina</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (chá) de açúcar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (chá) de açúcar (para caramelizar a forma)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Caramelize uma forma de furo no meio e reserve-a.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Bata todos os ingredientes no liquidificador.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Despeje o conteúdo do liquidificador na forma caramelizada e leve para assar em banho-maria por aproximadamente 45 minutos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-58829436898933379352014-10-04T10:34:00.001-07:002014-10-04T10:54:22.582-07:00<div style="text-align: center;">
<b><span style="font-size: large;">PUDIM DE CLARAS COM BABA DE MOÇA</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">(Rita Lobo)</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWU-gqwbV05rrXacd7o5qbU-j16EpuUdQWsSAUN0Ujk6xEas62avo5k_dAoIZ0CCVDIiDqJCrtl2sLQGQ1i9W1_u6XB4dD5moDq2mdJQ895IzW5mcoDUnrSJxDQZCH5XDbXrC0SCXwJ6af/s1600/pudim+claras.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWU-gqwbV05rrXacd7o5qbU-j16EpuUdQWsSAUN0Ujk6xEas62avo5k_dAoIZ0CCVDIiDqJCrtl2sLQGQ1i9W1_u6XB4dD5moDq2mdJQ895IzW5mcoDUnrSJxDQZCH5XDbXrC0SCXwJ6af/s1600/pudim+claras.jpg" height="225" width="400" /></a><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;"><b><br /></b></span></div>
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Rendimento: 8 porções<br />Tempo de preparo: 1h40<br />Nível de dificuldade: médio</em><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; font-weight: 700; line-height: 25.5px;">Para fazer a calda</span><br />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Ingredientes:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">¾ de xícara (chá) de açúcar</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">¼ de xícara (chá) de água</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;"><b>Modo de preparo:</b></em><br />
<br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Numa tigela, dissolva a água com o açúcar. Transfira para uma forma de pudim grande (com furo no meio), com cerca de 24cm de diâmetro.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Leve a forma diretamente ao fogo baixo e deixe a calda cozinhar, sem mexer, até que ela engrosse e fique com uma coloração levemente dourada - leva cerca de oito minutos.</span><br />
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<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Segure a forma com um pano de prato para não se queimar e vá girando para caramelizar a base e as laterais.</span><br />
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<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; font-weight: 700; line-height: 25.5px;">Para fazer o pudim</span><br />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Ingredientes:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">10 ovos</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">2 xícaras (chá) de açúcar</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 pitada de sal</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Modo de preparo:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Separe as claras das gemas: bata o ovo contra a bancada, separe uma metade da casca da outra, mantendo a gema em uma delas. Deixe a clara escorrer em uma tigelinha. Transfira a clara para a vasilha da batedeira e separe a gema em outro recipiente. Repita o procedimento com todos os ovos.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Use sempre uma tigelinha para escorrer as claras uma a uma, antes de adicionar aos outros ingredientes. Assim, caso um ovo não esteja bom, você não perde tudo o que já colocou na tigela da batedeira.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">As gemas reservadas podem ser usadas no preparo da baba de moça. Guarde na geladeira.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Bata as claras na velocidade baixa da batedeira com uma pitada de sal. Quando começarem a espumar, aumente a velocidade e continue batendo até ficarem em ponto de neve firme, formando picos durinhos - cerca de dez a 15 minutos.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Neste ponto, acrescente o açúcar aos poucos, sem desligar a batedeira. Bata por mais dez minutos, até formar um merengue firme.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Leve uma chaleira com um pouco de água para ferver. Ela será usada para fazer um banho-maria para assar o pudim.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Com uma colher de sopa, transfira as claras para a forma que você já caramelizou: espalhe uma camada, alise com as costas da colher e dê umas batidinhas na bancada para que se acomodem - desta forma, o pudim fica mais uniforme e não corre risco de ficar com buracos.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Coloque a forma em uma assadeira retangular e leve ao forno. Regue a assadeira com água fervente para formar o banho-maria. Deixe assar por uma hora ou até que o pudim fique bronzeado e estruturado. Ele vai crescer bastante, mas quando sair do forno, voltará à altura original.</span><br />
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<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Retire do forno e aguarde cinco minutos antes de virar. Coloque um pano de prato sob a fôrma para não se queimar. Passe uma faquinha de ponta redonda na lateral, apenas para soltar a beiradinha que costuma grudar na forma. Coloque um prato de bolo com borda alta (para conter a calda) sobre a forma e vire de uma vez, o mais rápido o possível - porque a calda vai escorrer.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Quando esfriar, leve à geladeira.</span><br />
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<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; font-weight: 700; line-height: 25.5px;">Para fazer a baba de moça</span><br />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Ingredientes:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">10 gemas</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 de xícara (chá) de açúcar</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 xícara (chá) de água</span><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">1 garrafa pequena de leite de coco (200ml)</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<em style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Modo de preparo:</em><br />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Passe as gemas pela peneira, pressionando com as costas de uma colher. Descarte a película que ficou na peneira e reserve as gemas na tigela.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Numa panela pequena, dissolva a água com o açúcar, misturando com o dedo indicador (pode fazer assim que dá certo!). Leve ao fogo alto e deixe cozinhar, sem mexer, durante cerca de 20 minutos, até que a calda atinja o ponto de fio (mergulhe e levante a colher: se formar um fio fino entre as gotas, está pronta).</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Desligue o fogo e deixe esfriar por cinco minutos.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Misture o leite de coco. Junte as gemas, misture bem e volte a panela ao fogo baixo. Cozinhe sem parar de mexer, com uma espátula de silicone ou colher de pau, por oito minutos ou até engrossar um pouco.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Atenção: durante este processo, caso o creme comece a grudar no fundo da panela, retire do fogo, mexa vigorosamente para resfriar e volte a panela ao fogo. Repita quantas vezes for necessário para evitar a formação de grumos. Lembre-se de que, ao esfriar, o creme engrossa bastante - ele deve sair do fogo com uma consistência de mingau.</span><br />
<br style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;" />
<span style="color: #333333; font-family: Ubuntu, Georgia, 'Times New Roman', Times, serif; font-size: 15.1999998092651px; line-height: 25.5px;">Transfira a baba de moça para uma tigela e cubra com um filme, deixando-o em contato com o creme - isto evita a formação de uma película endurecida. Deixe na geladeira até a hora de servir</span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-38209355478660511662014-07-30T14:34:00.002-07:002014-07-30T14:34:31.496-07:00<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcbYPCITx2VxwycYGGgWrnkUErxFsezZGUH5iX_FAQ6_5oUD2EdRdWKsHF-rBi6LJUJRHaL2gyR0ZXSrE_JHtPxD03dOLF1o8RPlaFqX32jiigKhHSKd4m_6tM2K6mTb-U7WpZ5AOzPJ2/s1600/pudim-de-+caramelo+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcbYPCITx2VxwycYGGgWrnkUErxFsezZGUH5iX_FAQ6_5oUD2EdRdWKsHF-rBi6LJUJRHaL2gyR0ZXSrE_JHtPxD03dOLF1o8RPlaFqX32jiigKhHSKd4m_6tM2K6mTb-U7WpZ5AOzPJ2/s1600/pudim-de-+caramelo+(2).jpg" height="240" width="320" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">PUDIM DE LEITE (não vai ao forno)</span></b></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 2 latas de leite condensado </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 caixinhas de creme de leite </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (chá) de leite </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 envelope de gelatina em pó sem sabor </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 colheres (sopa) de açúcar para caramelar a fôrma </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">MODO DE PREPARAR</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Hidrate e dissolva 1 envelope de gelatina em pó sem sabor em 1 xícara (chá) de leite. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 2. Num liquidificador coloque 2 latas de leite condensado, 2 caixinhas de creme de leite e a gelatina já hidratada e dissolvida no leite e bata bem até formar uma mistura homogênea. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> 3. Transfira a mistura para uma forma de pudim caramelada com 2 colheres (sopa) de açúcar e leve para gelar por 3h. Desenforme e sirva em seguida.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b> OBS.:</b> Se quiser mais calda, numa panela coloque </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (chá) de açúcar e deixe derreter e ficar com cor de caramelo. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Despeje 1 xícara (chá) de água, deixe o caramelo dissolver e chegar no ponto de calda grossa (10 minutos). Espere esfriar antes de jogar sobre o pudim. </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> DICA 1: </span></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Mantenha as caixinhas de creme de leite na geladeira para que quando você for utilizá-las seu aproveitamento seja total. Quando você abrir a caixinha, o creme de leite vai estar firme e sairá todo de uma vez, sem precisar ficar raspando a embalagem. </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> DICA 2:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"> Se quiser acelerar o endurecimento do pudim coloque por 1 h o pudim no freezer e depois transfira para a geladeira. </span><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b> DICA 3:</b> </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Não aqueça o fundo da fôrma para desenformar o pudim, apenas passe uma faca levemente aquecida na lateral do pudim para ajudar a soltá-lo. Depois, vire a fôrma sobre o prato de servir e desenforme. </span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com1tag:blogger.com,1999:blog-9214923256951414929.post-48047297752601227782014-01-05T09:18:00.002-08:002014-01-05T09:18:27.588-08:00<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L9A_7O-Kpk-855l2htw8aJ9ZZxE-0cWCQ1WhOF6ENpxq_CAslIwa_tn90VXOK9ANOOPyFvmVF5qMUq4fcfsSL1ZemUEN0_hRR66egZYaNgKhBSqQTF_CF8xCWH5uLNDFbEyiOiVZMIXR/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L9A_7O-Kpk-855l2htw8aJ9ZZxE-0cWCQ1WhOF6ENpxq_CAslIwa_tn90VXOK9ANOOPyFvmVF5qMUq4fcfsSL1ZemUEN0_hRR66egZYaNgKhBSqQTF_CF8xCWH5uLNDFbEyiOiVZMIXR/s400/images.jpg" width="361" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">PAVÊ DE DOCE DE LEITE</span></b></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">20 biscoitos champanhe</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">300 g de doce de leite</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- chocolate granulado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Creme de baunilha</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (de chá) de leite condensado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 xícaras (de chá) de leite</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa cheia) de maisena</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 gemas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de essência de baunilha</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Chantilly com claras</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 claras</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">200 ml de creme de leite fresco</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">40 g de açúcar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Em uma taça grande colocar um pouco do creme de baunilha.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Sobre o creme - biscoitos.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Cobrir os biscoitos com o doce de leite (batido até endurecer um pouco).</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Cobrir com uma camada do creme de baunilha</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5. Finalizar com o chantilly com claras (modo de preparar abaixo) e chocolate granulado.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Chantilly com claras</b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Bata as claras em neve com a metade do açúcar até o ponto de neve. Reserve.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Bata o creme de leite com a outra metade do açúcar até o ponto de chantilly.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Misture os dois delicadamente.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-31485232102735927302013-08-19T12:33:00.002-07:002013-08-19T12:35:04.715-07:00BOLO SALGADO DE ABOBRINHAS<div style="text-align: center;">
</div>
<div style="text-align: center;">
<img height="298" src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcRBe57XMnDPwhaL4ZKFsxahB0d28yJgJ7W9wcCCrH0gJwByjLn9aw" width="400" /></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 abobrinhas italianas em cubinhos mínimos ou</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4.1/2 xícaras (de chá) de abobrinhas brasileiras raladas grosso</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 tomates em cubinhos - sem sementes</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cebola em cubinhos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de salsa e cebolinha verde picadas</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de azeitonas verdes picadas</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 ovos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 colheres (de sopa) de farinha de trigo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de fermento em pó</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 colheres (de sopa) de queijo parmesão ralado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa rasa) de manjerona ou orégano desidratado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 a 3 colheres (de sopa) de azeite</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- pimenta do reino a gosto</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- sal a gosto</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Para polvilhar o bolo</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 colheres (de sopa) de farinha de rosca</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 colheres (de sopa) de queijo parmesão ralado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Misture todos os ingredientes da massa e coloque em refratário (24 a 25 cm de diâmetro) untado com azeite e polvilhado com farinha de rosca.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">2. Polvilhe a farinha de rosca misturada com o queijo ralado.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Asse em forno previamente aquecido.</span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-69446082864174251872013-07-30T15:48:00.003-07:002013-07-30T15:48:37.251-07:00<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>BOLINHO DE CHUVA COM MAÇÃ</b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: center;">
<img height="299" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/970830_595508757166633_841920954_n.jpg" width="400" /></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 maçã descascada e sem as sementes</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">100 ml de leite</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 ovos </span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.1/2 xícara (de chá) de farinha de trigo</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8 colheres (de sopa) de açúcar</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- óleo para fritar</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- açúcar de confeitar</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- canela em pó</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Após descascar e retirar o miolo da maçã, bata-a um pouco no liquidificador com o leite, mas mantenha uns pedacinhos inteiros.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Passe para um recipiente, acrescente os ovos e misture.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Junte a farinha de trigo, o açúcar e misture até ficar uma massa homogênea.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Aqueça o óleo e jogue com o auxílio de uma colher umedecida em óleo um pouco de massa e frite até ficarem dourados.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5. Passe os bolinhos em açúcar de confeitar misturado à canela em pó. </span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-60280721041466910272013-07-30T12:47:00.001-07:002013-07-30T12:47:05.190-07:00<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<img height="300" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash4/420610_626107194069658_1284339581_n.jpg" width="400" /></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">200 ml de suco de laranja</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 copo (200 ml) de óleo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 copo cheio (200 ml) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pitada de sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2.1/2 copos (de 200 ml) de farinha de arroz</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) bem cheia de fermento em pó</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de chá) de farinha de linhaça (ela substitui o ovo)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Bata todos os ingredientes no liquidificador.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. coloque em uma forma untada com óleo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Leve ao forno médio, pré-aquecido, por cerca de 40 minutos, ou até dourar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Rendimento:</b> 8 porções</span><br />
<br />
<br />Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-19606386730904988662013-07-05T12:59:00.001-07:002013-07-05T12:59:28.804-07:00QUICHE DE ABOBRINHA E QUEIJO<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<div style="text-align: center;">
<img height="240" src="http://mdemulher.abril.com.br/imagem/culinaria/galeria/receita-quiche-de-abobrinha-e-queijo.jpg" width="400" /></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MASSA</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.1/3 de xícara (de chá) de farinha de trigo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4 colheres (de sopa) de margarina gelada em cubos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de azeite</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 colheres (de sopa) de água fria</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>RECHEIO</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de margarina gelada em cubos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 cebola ralada</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 abobrinha grande em rodelas finas</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pote pequeno de queijo Cottage (500 g)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de farinha de trigo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 ovos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/3 de xícara (de chá) de leie</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de chá) de fermento em pó</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- pimenta do reino</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR A MASSA</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">1. Misture a farinha e a margarina até formar uma farofa, adicione o azeite, a água e o sal, misturando até formar uma massa lisa e homogênea. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">2. Embrulhe em papel filme e leve à geladeira por 15 minutos.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>MODO DE PREPARAR O RECHEIO</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">1. Numa frigideira, aqueça a margarina e doure a cebola, junte a abobrinha e tempere com sal e pimenta - refogue por 2 minutos.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">2. Bata no liquidificador o queijo Cottage, os ovos, a farinha, o leite e o fermento.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>MONTAGEM</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Estique a massa em forma para quiche de 25 cm de diâmetro com fundo removível, distribua a abobrinha refogada e cubra com o creme batido e asse em formo pré-aquecido a 200 graus por 25 minutos ou até dourar. </span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-45177233455137755062013-07-05T10:48:00.001-07:002013-07-05T10:48:33.648-07:00BOLO PEGA MARIDO<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/p480x480/576548_537852399605652_1958717971_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/p480x480/576548_537852399605652_1958717971_n.jpg" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">1 lata de leite condensado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 lata de leite</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 vidro pequeno de leite de coco</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 lata de farinha de trigo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 lata de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 ovos grandes</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de margarina</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">(não vai fermento)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Cobertura</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 vidro de leite de coco</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 colheres (de sopa) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pacote de coco ralado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Bata todos os ingredientes da massa no liquidificador.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Ferva todos os ingredientes da cobertura e coloque ainda quente sobre o bolo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-2546627050289336632013-06-04T08:35:00.003-07:002013-06-04T08:35:41.808-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHD47rPiYI63QLgI2ZnZHYDCtfwuKg6JZUD4UthIPLHkVLqeEdIy99iSHD-AdlDXGM9YQnP8Msmx9yWWZ78mCPm19e5XPAzdcT8_vWEbyKJFMQ7HL1IVg8RSSfkGFmUmuoSwULU9350BOg/s1600/Festa++Junina1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHD47rPiYI63QLgI2ZnZHYDCtfwuKg6JZUD4UthIPLHkVLqeEdIy99iSHD-AdlDXGM9YQnP8Msmx9yWWZ78mCPm19e5XPAzdcT8_vWEbyKJFMQ7HL1IVg8RSSfkGFmUmuoSwULU9350BOg/s400/Festa++Junina1.gif" width="400" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: large;">BOLO DE MILHO</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: left;">
<span style="font-size: large;">2 xícaras (de chá) de açúcar</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1.1/2 xícara (de chá) de leite</span></div>
<div style="text-align: left;">
<span style="font-size: large;">4 ovos</span></div>
<div style="text-align: left;">
<span style="font-size: large;">milho de 5 espigas</span></div>
<div style="text-align: left;">
<span style="font-size: large;">5 colheres (de sopa) de manteiga</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 colher (de sopa) de fermento em pó</span></div>
<div style="text-align: left;">
<span style="font-size: large;">- erva doce</span></div>
<div style="text-align: left;">
<span style="font-size: large;">- canela para polvilhar</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><b>MODO DE PREPARAR</b></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1. No liquidificador, o açúcar, o leite, os ovos até obter uma mistura homogênea.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">2. Acrescente o milho e a manteiga e bata até que o milho fique triturado, mas com bagaço.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">3. Transfira a mistura para uma tigela e misture o fermento e a erva doce.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">4. Asse em forminhas individuais untadas com manteiga e farinha de trigo em forno a 180 graus por 20 minutos ou até que os bolinhos cresçam e fiquem dourados.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">5. Retire das forminhas e deixe esfriar sobre uma gradinha. P</span></div>
<div style="text-align: left;">
<span style="font-size: large;">6. Polvilhe canela em pó para servir</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-61542815974522181922013-05-18T15:57:00.002-07:002013-05-18T15:57:11.573-07:00<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>PANFORTE</b></span></div>
<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Rendimento: </b>25 porções</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">90 g de castanha do Pará</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">90 g de nozes pecan</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">90 g de cerejas em calda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 g de fermento em pó</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pitada de sal</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">75 g de açúcar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">120 g de tâmaras sem caroço</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">25 g de uvas passas escuras</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">50 g de frutas cristalizadas</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 limão siciliano</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">25 g de gengibre cristalizado</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 ovos</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 colheres (de sopa) de rum ou conhaque</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. No processador bata todos os ingredientes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2, Coloque em uma forma untada e enfarinhada e asse a 150 grausC por 1 hora e meia em forno preaquecido.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Deixe esfriar e desenforme.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWOt6WsSEo_E5q1TR3QV4UmH28OhLFMPpcAQ8xfaSfj2CzmBKuD0rRg2vfxiEVzGEehzenFMv5GveVU3BCsf2MVCak-V2cNqUhmTc59KaE3dHe8gsRJRmoOAZoWAJs6yWHRaepbQq3Axm/s1600/Panforte.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWOt6WsSEo_E5q1TR3QV4UmH28OhLFMPpcAQ8xfaSfj2CzmBKuD0rRg2vfxiEVzGEehzenFMv5GveVU3BCsf2MVCak-V2cNqUhmTc59KaE3dHe8gsRJRmoOAZoWAJs6yWHRaepbQq3Axm/s400/Panforte.JPG" width="400" /></a></div>
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Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-33278544095974670402013-04-22T14:04:00.002-07:002013-04-22T14:04:06.205-07:00<iframe allowfullscreen="" frameborder="0" height="356" marginheight="0" marginwidth="0" mozallowfullscreen="" scrolling="no" src="http://www.slideshare.net/slideshow/embed_code/4260953" style="border-width: 1px 1px 0; border: 1px solid #CCC; margin-bottom: 5px;" webkitallowfullscreen="" width="427"> </iframe> <br />
<div style="margin-bottom: 5px;">
<strong> <a href="http://www.slideshare.net/mimabadan/onde-jogar-o-leo-de-cozinha" target="_blank" title="Onde jogar o óleo de cozinha">Onde jogar o óleo de cozinha</a> </strong> from <strong><a href="http://www.slideshare.net/mimabadan" target="_blank">Mima Badan</a></strong> </div>
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-37276014098728484082013-03-08T15:26:00.002-08:002013-03-08T15:26:19.601-08:00LOMBO AO MOLHO DE ABACAXI E AMEIXA<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyJIQK3h-V_1x-xEu_1gbRSnxITmo-zlPsnIIlajEBJ_9EFvJpfT5wUYd1r6Ak1R47cLGfQSITdRobwecUk6npjyz-Uo0jCeWHfNqEPOcR-strC8JGzhplljdHjEe0Cg_y6txtrzvaH62/s1600/302981_254679261236291_222739561_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyJIQK3h-V_1x-xEu_1gbRSnxITmo-zlPsnIIlajEBJ_9EFvJpfT5wUYd1r6Ak1R47cLGfQSITdRobwecUk6npjyz-Uo0jCeWHfNqEPOcR-strC8JGzhplljdHjEe0Cg_y6txtrzvaH62/s400/302981_254679261236291_222739561_n.jpg" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">350 g de lombo suíno</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">
1 colher (de sobremesa) de margarina<br />
20 ameixas secas<br />
4 fatias pequenas de abacaxi<br />
1 colher (de sobremesa) de amido de milho<br />
sal, alho, cebola, shoyu, ervas finas e salsinha a gosto<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br />
MODO DE PREPARAR</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b>
1. Tempere o lombo com sal, alho e cebola. Reserve.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Numa panela, aqueça a margarina e doure o lombo de todos os lados.
Acrescente 1 cebola picada, 2 folhas de louro e shoyu a gosto. Cubra com água e
deixe cozinhar até que fique macio. <br /><br />
</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Retire-o da panela e fatie-o. Reserve o caldo. <br /><br />
</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Acomode-o em uma assadeira e leve ao forno preaquecido por 10 minutos.
Reserve.<br /><br />
</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5. Numa panela refogue cebola e alho. Junte 200 ml do caldo que cozinhou o
lombo e acrescente o abacaxi picado em cubos e as ameixas. Deixe ferver.<br /><br />
</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6. Dissolva o amido de milho em 100 ml de água, junte à
panela e mexa bem até engrossar. Acerte o sal, acrescente ervas finas e
salsinha. Sirva em seguida.<o:p></o:p></span></div>
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Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-60917539059552739492013-02-04T12:45:00.004-08:002013-02-04T12:47:40.089-08:00BOLO CREMOSO DE MANDIOCA<br />
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<img height="202" src="data:image/jpeg;base64,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" 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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 kg de mandioca</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (chá) de manteiga</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 xícaras (chá) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 ovos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 colher (sopa) de fermento em pó</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (chá) de leite de coco</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (chá) de água</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.1/2 xícara (chá) de coco ralado fresco ou seco</span><br />
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<b><span style="font-size: large;">MODO DE PREPARAR</span></b></span><br />
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<span style="font-size: large;">1. Descasque e rale a mandioca.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Numa tigela, bata a manteiga com 1 xícara (chá) de açúcar até obter um creme fofo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Junte os ovos e bata.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Aqueça o forno em temperatura média. Unte uma forma com 25 cm de diâmetro com manteiga, ponha nela a massa e asse por 30 minutos ou até o bolo ficar bem dourado.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5. Retire do forno e deixe esfriar para desenformar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6. Prepare a cobertura: numa panela, ponha o açúcar restante e leve ao fogo, mexendo até caramelar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">7. Adicione a água aos poucos, misturando até dissolver o caramelo. Deixe ferver por 3 minutos.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8. Junte o coco e misture, cozinhando por 2 minutos. Despeje sobre o bolo ou sirva à parte.</span><br />
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Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-63783927065646635152013-01-19T11:08:00.001-08:002013-01-19T11:08:06.009-08:00PÃO DE QUEIJO E PRESUNTO<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
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<img height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV6YXBTHUoQi_wsGvXEl562QTiKEKklc-3JLTX_61lo_nFci3q2FYA1uofBsruHKNV8nSKmRzFAOfuwGg1JnnPxbFalqSt1mPaEqQ8xveYmqAcGcsXNpBxS_EkOn3L-Bd74wQ_sxTzTVR/s400/receita-pao-queijo-presunto.jpg" width="400" /></div>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">Recheio</b><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">1 xícara (de chá) de tomate picado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 colheres (de sopa) de cebola picada</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de azeite</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de manjericão picado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de vinagre</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">125 g de mussarela picada</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">125 g de presunto picado</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Massa</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">3 xícaras (de chá) de farinha de trigo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (de chá) de leite morno</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de sopa) de manteiga</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de azeite</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 ovo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 tablete de fermento biológio fresco (15 g)</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Para pincelar</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">1 gema</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Recheio</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Misture bem todos os ingredientes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Massa</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Dissolva o fermento no leite morno e reserve.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Junte a farinha, o fermento, o azeite, a manteiga e o ovo e misture com um garfo. Numa superfície enfarinhada, sove até obter uma massa que se desprenda das mãos. Forme uma bola, cubra e deixe descansar por 1 hora em lugar aquecido.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Aqueça o forno em temperatura alta e unte a assadeira com manteiga. Abra a massa até ober um retângulo de 30 x 40 cm. Corte pelo comprimento uma tira de 5 cm de largura e, depois, corte-a em cico tiras de 1 cm. Reserve.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Distribua o recheio sobre a massa e enrole-a pelo comprimento. Decore com as tiras, pincele com a gema e coloque na assadeira. Asse em temperatura média por 50 minutos ou até dourar e sirva.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-58720990762603296572013-01-19T10:55:00.003-08:002013-01-19T10:55:47.890-08:00BOLO DE MANDIOCA<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
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<img height="240" src="http://mdemulher.abril.com.br/imagem/culinaria/galeria/receita-bolo-caipira-de-mandioca-e-coco1859.jpg" width="400" /></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 xícaras (de chá) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.1/2 xícara (de chá) de água</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (de chá) de leite de coco</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 colher (de sopa) de manteiga derretida</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 kg de mandioca</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 ovos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 pitada de sal</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Acessório:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Forma de buraco no meio de 22 cm de diâmetro</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Descasque a mandioca. Lave em água corrente e rale em seguida. Ponha sobre um pano fino e esprema bem, deixando o líquido descansar por 15 minutos ou até a goma se depositar no fundo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Aqueça o forno em temperatura alta e unte a forma com manteiga. Escorra o líquido, deixando só a goma no fundo da vasilha. Misture a mandioca ralada com a goma. Acrescente meia xícara do leite de coco e a água. Junte o açúcar, o sal, a manteiga e os ovos. Misture bem.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Ponha a mistura na forma e asse por 30 minutos. Regue o bolo com um quarto de xícara do leite de coco e asse por mais 30 minutos. Aumente a temperatura do forno. Regue com o leite de coco restante e asse por 30 minutos ou até dourar ligeiramente. Deixe esfriar, desenforme e sirva.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-37501747244268934772013-01-11T16:33:00.001-08:002013-01-11T16:33:51.764-08:00AÇAÍ NA TIGELA - Muito nutritivo mas... calórica<iframe allowfullscreen="" frameborder="0" height="344" src="http://www.youtube.com/embed/ZOxXyzO0HJc" width="459"></iframe>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-18837336472574149552013-01-03T17:06:00.001-08:002013-01-03T17:06:07.023-08:00PALAVRAS DE MIA COUTO SOBRE COZINHAR<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>"Cozinhar é o mais privado e arriscado ato. </b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>No alimento se coloca ternura ou ódio. </b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Na panela se verte tempero ou veneno. </b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Cozinhar não é serviço. </b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Cozinhar é um modo de amar os outros."</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">(Mia Couto - O Fio das Missangas<i>)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span></div>
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<img height="267" src="http://www.unilab.edu.br/wp-content/uploads/2012/11/MiaCouto-2.jpg" width="400" /></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 19.19999885559082px; text-align: start;">Mia Couto</span><span style="background-color: white; line-height: 19.19999885559082px; text-align: start;">, nascido </span><span style="background-color: white; line-height: 19.19999885559082px; text-align: start;">António Emílio Leite Couto (Beira, 5 de </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 19.19999885559082px; text-align: start;"><br /></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="background-color: white; line-height: 19.19999885559082px; text-align: start;">julho de 1955), é</span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: large; line-height: 19.19999885559082px; text-align: start;"> um biólogo e escritor moçambicano.</span></div>
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Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-32677861432903927712012-12-30T16:33:00.002-08:002012-12-30T16:33:56.418-08:00FELIZ ANO NOVO!!!<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>2012 está se despedindo e 2013 surgindo lá adiante... </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Desejo a todos que por aqui passaram (e espero que continuem...) o mais lindo ano. </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Que ele chegue trazendo esperança, leveza, bondade e muito amor.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Felicidades!!! </i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Abraços com meu carinho.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidBJ8ve8KTnj6sBUgm3p_e2lowF8VBdTWinXTO7xE0m2m_hGhsjUBv4hKJOQRJGiS0RuEUeHfGAPDEEXzpSA8gQVsouF22l61V1iL-5aXPPPUx-6pAtkLeG0bPOpmRc__hGluJiWBWzzs/s1600/Ano+novo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidBJ8ve8KTnj6sBUgm3p_e2lowF8VBdTWinXTO7xE0m2m_hGhsjUBv4hKJOQRJGiS0RuEUeHfGAPDEEXzpSA8gQVsouF22l61V1iL-5aXPPPUx-6pAtkLeG0bPOpmRc__hGluJiWBWzzs/s400/Ano+novo.jpg" width="400" /></a></div>
Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-42136132896677942442012-12-19T10:35:00.000-08:002012-12-19T10:36:01.236-08:00PEIXE AO MOLHO DE FRAMBOESAS<br />
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<div class="box-radius ingredients" style="background-color: white; border-bottom-left-radius: 6px; border-bottom-right-radius: 6px; border-top-left-radius: 6px; border-top-right-radius: 6px; border: 1px solid rgb(204, 204, 204); margin: 0px 0px 10px; padding: 14px; vertical-align: baseline;">
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<li class="ingredient" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span class="name" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><pre style="border: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><div style="border: 0px; color: #3b2a23; padding: 0px; vertical-align: baseline;">
<span style="white-space: normal;"><i>Para uma ceia leve, esse peixe ao molho de framboesas do chef Guga Rocha é uma opção excelente. E o purê de castanhas portuguesas dão o tom do Natal.</i></span><br />
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<div style="font-style: inherit; text-align: center;">
<strong><img alt="Peixe ao molho de framboesas" height="300" src="http://cdn-flac.ficfiles.com/sites/bemsimples/files/img/notes/recipe/nbs-peixe-aper.jpg" width="400" /></strong></div>
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<strong>
</strong></div>
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<strong style="font-style: inherit;">Para o peixe:</strong></div>
<div style="font-style: inherit;">
Robalo (ou peixe branco de lombo alto), 200 g
Sal, a gosto
Pimenta-do-reino, a gosto
Alho picado, cerca de 20 g (acerte o sabor a gosto)
Farinha de trigo, 10 g
Azeite, 20 ml
Manteiga, 50 g
Licor de amêndoas, 50 ml
Amêndoas laminadas, 20 g
Salsinha picada, 10 g
<strong>Para o purê de castanhas portuguesas:</strong>
Batata inglesa, 200 g
Água, q/n
Sal, q/n
Castanhas portuguesas em conserva, 100 g
Creme de leite fresco, 50 ml
Pimenta-do-reino branca, a gosto
Manteiga, 20 g
<strong>Para o molho de framboesa:</strong>
Manteiga, 50 g
Óleo ou azeite, 1 colher
Cebola picadinha, 10 g
Pimenta dedo-de-moça (sem sementes), q/n
Framboesas, 50 g
Sal, a gosto
Pimenta-do-reino, a gosto</div>
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<span style="color: #3b2a23; font-style: inherit;">
</span><span style="color: red; font-style: inherit;"><b>MODO DE PREPARAR</b> </span><span style="color: #3b2a23; font-style: inherit;"> </span></span></pre>
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<h4 style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dotted; border-width: 0px 0px 1px; color: #3b2a23; font-style: inherit; font-weight: inherit; line-height: 30px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">1. Deixe um dos lados do peixe com a pele, para dar crocância. </span></h4>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">2. Tempere os dois lados com sal, pimenta-do-reino e alho, dando leves batidinhas para que os temperos grudem nos filés. </span></h4>
<h4 style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dotted; border-width: 0px 0px 1px; color: #3b2a23; font-style: inherit; font-weight: inherit; line-height: 30px; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">3. Em seguida, passe-os na farinha de trigo (a parte com pele não precisa).</span></h4>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">4. Em uma frigideira já quente, coloque o azeite e a manteiga e, depois, sele o peixe, primeiro com o lado da pele para baixo e virando-o depois.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">5. Flambe, então, com o licor e salpique as amêndoas e a salsinha no final.</span></div>
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<strong style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large; font-style: inherit;">Purê de castanhas portuguesas:</strong></div>
<dl class="steps instructions" style="border: 0px; color: #3b2a23; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><dd style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dotted; border-width: 0px 0px 1px; font-style: inherit; margin: 0px 0px 15px; min-height: 145px; padding: 0px 0px 15px; vertical-align: baseline;"><span class="instruction" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><br />
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<span class="instruction" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6. Primeiramente, cozinhe a batata em água salgada. A proporção é de 1 colher de sopa de sal para cada litro de água.</span></span><br />
<span class="instruction" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span>
<span class="instruction" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">7. </span></span><span style="background-color: white; font-style: inherit;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Em seguida, passe-as em um mixer, junto com as castanhas e o creme de leite. Acerte o sal e a pimenta e finalize com a manteiga.</span></span><br />
<span style="background-color: white; font-style: inherit;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Molho de framboesa</b></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">8. Em uma panela pequena, aqueça a manteiga com uma colher de óleo ou azeite (isso faz com que a manteiga não queime). </span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">9. Em seguida, sue a cebola e a pimenta dedo-de-moça. Se você não gosta da ardência da pimenta não se preocupe, pois ela perde um pouco dessa característica no processo de fritura.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;">10. Depois que a cebola estiver úmida, adicione as framboesas e deixe cozinhar. Tempere com sal e pimenta a gosto.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: large; font-style: inherit;"><b>Apresentação</b></span><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">11. Sirva o purê no prato e distribua o peixe bem dourado por cima. Coloque o molho de framboesas e decore com as flores comestíveis e a salsinha picada.</span></span><br />
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Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com0tag:blogger.com,1999:blog-9214923256951414929.post-28206541030595930252012-12-19T10:15:00.003-08:002012-12-19T10:15:59.594-08:00BOLO DE NOZES RECHEADO<div style="text-align: center;">
<img height="266" src="http://www.requinte.com.br/imgs_prod/bolos_confeitados/bolo_de_nozes_gr.jpg" width="400" /></div>
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<b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">MASSA</b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de farinha de trigo</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de amigo de milho</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 colher (de chá) de fermento em pó</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5 ovos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara de nozes trituradas</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>CROCANTE</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de água</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1 xícara (de chá) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de nozes trituradas</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>RECHEIO</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 colheres (de sopa) de amigo de milho</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1.1/2 colher (de chá) de leite</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1/2 xícara (de chá) de açúcar</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 gemas</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3 colheres (de sopa) de margarina</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>COBERTURA</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2 xícaras (de chá) de creme de leite fresco</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>PARA UNTAR E ENFARINHAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- margarina</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- farinha de trigo</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>PARA DECORAR</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- fios de ovos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- cerejas ao marrasquino</span><br />
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<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MODO DE PREPARAR</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MASSA</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">1. Unte e enfarinhe uma forma grande (25 cm de diâmetro). Reserve.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">2. Preaqueça o forno a temperatura média (180°C).</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">3. Em uma tigela peneire a farinha, o amigo e o fermento. Reserve.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">4. Bata na batedeira os ovos e o açúcar por 3 minutos ou até obter um creme leve e fofo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">5. Retire da batedeira e acrescente as nozes e os ingredientes peneirados, misturando delicadamente de baixo para cima.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">6. Coloque a massa na forma reservada e leve ao forno por 35 minutos ou até que um palito, depois de espetado na massa, saia limpo. Reserve.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>CROCANTE</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">7. Unte uma superfície lisa e seca.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">8. Em uma panela pequena, misture a água e o açúcar e cozinhe em fogo médio, sem mexer, por 15 minutos ou até ficar em ponto de caramelo claro.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">9. Junte as nozes, misture rapidamente e despeje a mistura sobre superfície untada, espalhando com uma espátula. Deixe esfriar,</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">10. Retire o crocante com cuidado, coloque dentro de um saco plástico e quebre o crocante em pedaços pequenos, pressionando o sacom com auxílio de um rolo de abrir massa. Divida em 3 partes e reserve.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>RECHEIO</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">11.<b> </b> Em uma panela média, dissolva o amido no leite. Junte o açúcar, as gemas e cozinhe em fogo médio, mexendo sempre até engrossar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">12. Retire do fogo, acrescente a margarina, misture e reserve até esfriar.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>MONTAGEM</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">13, Desenforme o bolo e corte em 3 partes, no sentido horizontal, formando 3 discos.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">14. Coloque um disco sobre um prato, espalhe metade do recheio e distribua uma pare do crocante.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">15. Cubra com o outro disco de bolo, espalhe o restante do recheio, e a outra parte do crocante.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">16. Cubra com o último disco de bolo e pressione levemente o bolo.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><b>COBERTURA</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">17. Bata o creme de leite, conforme instruções da embalagem, em ponto de chantilly. Coloque em um saco de confeitar com bico pitanga e cubra todo o bolo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">18. Polvilhe as laterais com o crocante restante e decore a superfície com os fios de ovos e as cerejas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">19. Leve à geladeira por 2 horas e sirva em seguida.</span><br />
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<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>DICAS</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Para preparar este bolo, utilize uma forma com 7 cm de altura.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Este bolo fica ainda mais gostoso se preparado na véspera.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">- Se quiser a massa mais molhadinha, umedeça levemente cada disco de bolo com guaraná, leite ou algum suco de fruta gelado, antes de colocar o recheio.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>Mima Badanhttp://www.blogger.com/profile/06605562975377783410noreply@blogger.com1