tag:blogger.com,1999:blog-25144628912838268842024-03-13T08:57:45.028+00:00Doce Sobre(a)mesaAnonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-2514462891283826884.post-17598193550858045462017-07-09T10:28:00.002+01:002017-07-10T00:56:40.483+01:00Caracóis de Maçã e Sultanas com Creme Custard<div style="text-align: justify;">
<span style="font-family: inherit;">Maçã é sempre uma boa ideia, em tudo. Combina sempre tão bem! Nestes caracóis combina na perfeição :) Bom Domingo!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYD-QCy2WYmFGR2Dj1zpSxNffgSyyX_oBXKFW2x6HCu9Fn-VQqzmmCuO7aw9CCNimcPjkyKe-3zJohKFSZ7u5DCyNvBU2mPSeT9DC1PSmEzKlmPSf_0qr9inM5o1q4_Ka00iJ8BQwt1jQ/s1600/caracois+ma%25C3%25A7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYD-QCy2WYmFGR2Dj1zpSxNffgSyyX_oBXKFW2x6HCu9Fn-VQqzmmCuO7aw9CCNimcPjkyKe-3zJohKFSZ7u5DCyNvBU2mPSeT9DC1PSmEzKlmPSf_0qr9inM5o1q4_Ka00iJ8BQwt1jQ/s400/caracois+ma%25C3%25A7a.jpg" width="266" /></a></div>
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<span style="font-family: inherit; font-size: x-small;"><b>(Receita adaptada do portal Cookidoo australiano, colecção "Everyday Cooking")</b></span></div>
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<span style="font-family: inherit;"><b><i>Para 16 unidades</i></b></span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="font-family: inherit;"><b>Massa:</b></span></div>
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<span style="font-family: inherit;">300g de leite meio-gordo</span></div>
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<span style="font-family: inherit;">60g de manteiga</span><br />
<span style="font-family: inherit;">500g de farinha de trigo</span></div>
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<span style="font-family: inherit;">11g de fermento de padeiro seco </span></div>
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<span style="font-family: inherit;">1 colher (de chá) de sal fino</span></div>
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<span style="font-family: inherit;">1 ovo</span></div>
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<span style="font-family: inherit;"><b>Creme Custard:</b></span></div>
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<span style="font-family: inherit;">30g de maisena</span></div>
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<span style="font-family: inherit;">50g de açúcar</span></div>
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<span style="font-family: inherit;">1 ovo</span></div>
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<span style="font-family: inherit;">160g de leite meio-gordo</span></div>
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<span style="font-family: inherit;">1 colher (de café) de aroma de baunilha</span></div>
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<span style="font-family: inherit;">80g de sultanas</span></div>
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<span style="font-family: inherit;">1 maçã grande</span></div>
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<span style="font-family: inherit;">canela em pó q.b.</span></div>
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<span style="font-family: inherit;">leite q.b.</span></div>
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<span style="font-family: inherit;"><b>Cobertura/Brilho (<i>opcional</i>):</b></span></div>
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<span style="font-family: inherit;">4 colheres (de sopa) de açúcar</span></div>
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<span style="font-family: inherit;">4 colheres (de sopa) de água</span></div>
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<span style="font-family: inherit;">1/2 colher (de sopa) de maisena</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">- Coloque no copo o leite, a manteiga e o fermento e programe <b>3min/37ºC/Vel.1</b>;</span></span><br />
<span style="font-family: inherit;">- Adicione a farinha, o sal e o ovo e amasse </span><b style="font-family: inherit;">8min/Vel. Espiga</b><span style="font-family: inherit;">. Transfira a massa para uma taça polvilhada com farinha, forme uma bola, tape a taça com película aderente e deixe levedar até dobrar de volume (cerca de 2 horas);</span></div>
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<span style="font-family: inherit;">- Quando a massa estiver levedada, prepare o <u>custard:</u> Coloque no copo o açúcar e a maisena e programe <b>4seg/Vel.9</b>, baixe o que ficou nas paredes do copo, com auxilio da espátula. Adicione o ovo, o leite e o aroma de baunilha e cozinhe <b>7min/90ºC/Vel.3</b> (Se for necessário, programe mais 1 minuto, caso o creme ainda não tenha espessura). Retire para uma taça e deixe arrefecer;</span></div>
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<span style="font-family: inherit;">- Entretanto, estique a massa numa superfície enfarinhada, de forma a obter um rectângulo com cerca de 38x34 cm;</span></div>
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<span style="font-family: inherit;">- Espalhe o creme custard pela massa, tendo o cuidado de não espalhar exactamente até às extremidades, deixe um espaço de cerca de 0.5 cm;</span></div>
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<span style="font-family: inherit;">- Espalhe por cima as sultanas e a maçã cortada em pedacinhos pequeninos. Polvilhe com canela;</span></div>
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<span style="font-family: inherit;">- Enrole agora a massa, pelo lado maior. Para ajudar a colar a massa, pode utilizar um pouco de água. Depois de obter o rolo, corte-o em 16 fatias iguais, obtendo assim as fatias dos caracóis;</span></div>
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<span style="font-family: inherit;">- Coloque-os num tabuleiro forrado com papel vegetal, tape com um pano de cozinha e deixe levedar mais meia hora;</span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 180ºC. Pincele os caracóis com um pouco de leite e leve ao forno por 15 a 20 minutos.</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></span></div>
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<span style="font-family: inherit;">- Derreta a manteiga, junte ao leite e ao fermento e misture bem até dissolver o fermento;</span></div>
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<span style="font-family: inherit;">- Junte a farinha, o sal e o ovo e amasse bem até obter uma massa uniforme e que não se pegue. Forme uma bola e deixe a levedar numa taça enfarinhada e tapada com pelicula aderente, até a massa dobrar de volume (cerca de 2 horas);</span></div>
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<span style="font-family: inherit;">- Quando a massa estiver levedada, prepare o <u>custard:</u> Coloque a maisena e o açúcar num tacho, junte lentamente o leite para dissolver bem, adicione o ovo e o aroma de baunilha, mexa bem e leve ao lume até engrossar. Retire para uma taça e deixe arrefecer;</span></div>
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<span style="font-family: inherit;">- Entretanto, estique a massa numa superfície enfarinhada, de forma a obter m rectângulo com cerca de 38x34 cm;</span></div>
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<span style="font-family: inherit;">- Espalhe o creme custard pela massa, tendo o cuidado de não espalhar exactamente até às extremidades, deixe um espaço de cerca de 0.5 cm;</span></div>
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<span style="font-family: inherit;">- Espalhe por cima as sultanas e a maçã cortada em pedacinhos pequeninos. Polvilhe com canela;</span></div>
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<span style="font-family: inherit;">- Enrole agora a massa, pelo lado maior. Para ajudar a colar a massa, pode utilizar um pouco de água. Depois de obter o rolo, corte-o em 16 fatias iguais, obtendo assim as fatias dos caracóis;</span></div>
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<span style="font-family: inherit;">- Coloque-os num tabuleiro forrado com papel vegetal, tape com um pano de cozinha e deixe levedar mais meia hora;</span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 180ºC. Pincele os caracóis com um pouco de leite e leve ao forno por 15 a 20 minutos.</span></div>
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<span style="font-family: inherit;"><b><u>Brilho (<i>opcional</i>):</u></b> Se quiser que os caracóis fiquem com um aspecto mais brilhante, basta levar o açúcar, a água e a maisena ao lume até ferver e ficar uma mistura homogénea. Pincele os caracóis.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-83083828950916779662017-07-01T22:43:00.000+01:002017-07-01T22:43:02.145+01:00Gelado de Ananás e Côco (Piña Colada)<div style="text-align: justify;">
<span style="font-family: inherit;">Finalmente consigo participar novamente no desafio do </span><a href="https://www.facebook.com/groups/diaumnacozinha/" style="font-family: inherit;" target="_blank">Dia Um... Na Cozinha!</a><span style="font-family: inherit;">! Nem sempre o tempo chega para tudo, por mais que goste deste tipo de desafios não os consigo acompanhar como queria. Este mês calhou muito bem, tive tempo e o tema é "Gelados de Fruta"! Tinha em mente experimentar este gelado, aproveitei logo para o guardar para este dia. É escusado dizer-vos que o gelado é uma delícia, certo? Ananás e Côco juntos, oh nãooo! 😋 </span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;">(<i>Adaptada da Revista Momentos de Partilha (Bimby) de Junho 2017</i>)</span></span></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="font-family: inherit;">60g de açúcar</span></div>
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<span style="font-family: inherit;">180g de leite de côco previamente congelado (cerca de meia lata)*</span></div>
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<span style="font-family: inherit;">200 ml de natas previamente congeladas*</span></div>
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<span style="font-family: inherit;">300g de ananás cortado em pedaços, previamente congelado</span></div>
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<span style="font-family: inherit;">30g de côco ralado</span></div>
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Coloque todos os ingredientes no copo e triture 1min./vel.10, ajudando com a espátula através do bocal da tampa;</span></div>
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<span style="font-family: inherit;">- Programe agora 35seg/vel.5, continuando a ajudar com a espátula pelo bocal da tampa;</span></div>
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<span style="font-family: inherit;">- Sirva de imediato ou reserve numa caixa, nesse caso tape o gelado com película aderente para não formar cristais de gelo e retire do congelador cerca de 5 minutos antes de consumir.</span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Com auxílio de um liquidificador triture, aos poucos, todos os ingredientes até obter uma textura cremosa, de gelado. Deve fazê-lo aos poucos e com precaução para não sobreaquecer o aparelho;</span></div>
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<span style="font-family: inherit;">- Sirva de imediato ou reserve numa caixa, nesse caso tape o gelado com película aderente para não formar cristais de gelo e retire do congelador cerca de 5 minutos antes de consumir.</span></div>
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<span style="font-family: inherit;"><b><u>*Nota:</u></b> Costumo congelar as natas/leite/leite de côco em sacos para fazer gelo, ou em cuvetes de gelo, para que seja mais fácil de triturar, uma vez que ficam em pedaços pequenos.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com0tag:blogger.com,1999:blog-2514462891283826884.post-92222255782861216002017-06-22T18:09:00.002+01:002017-06-23T10:35:59.844+01:00Tarte de Banana<div style="text-align: justify;">
<span style="font-family: inherit;">Quem não conhece esta tarte, acho que não consegue ter noção do quanto ela é saborosa! Eu própria não tinha. Até experimentar numa casa de chá e pensar, "eu tenho que conseguir fazer isto em casa". E lá vim eu para casa pesquisar, à procura da receita perfeita 😆 Acabei por fazer uma fusão de duas: da <a href="http://vaqueiro/" target="_blank">Vaqueiro</a> e do site <a href="http://food./" target="_blank">Food.</a> Experimentem e mostrem os vossos resultados, fico à vossa espera por aqui, ou no <a href="https://www.facebook.com/docesobreamesa/?ref=bookmarks" target="_blank">Facebook</a>! 😉</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGPKRD_ittt1f8JnsXXwuEPB3E2zNpEP30Y0zRMgs-vA4OgKo-qx06gzbJtkN4ZAeh02oGMNv0qyNgOThZ5oOv0dx2qqpX__UE943QEvdoo3e9YhKL9psEFXDP0Yn8PJaP0_LSn-W0Cw/s1600/TarteBanana4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGPKRD_ittt1f8JnsXXwuEPB3E2zNpEP30Y0zRMgs-vA4OgKo-qx06gzbJtkN4ZAeh02oGMNv0qyNgOThZ5oOv0dx2qqpX__UE943QEvdoo3e9YhKL9psEFXDP0Yn8PJaP0_LSn-W0Cw/s400/TarteBanana4.jpg" width="400" /></a></div>
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<b><u><span style="font-family: inherit;">INGREDIENTES</span></u></b></div>
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<b><span style="font-family: inherit;">Base:</span></b></div>
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<span style="font-family: inherit;">230g de crackers integrais</span></div>
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<span style="font-family: inherit;">75g de açúcar</span></div>
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<span style="font-family: inherit;">45g de manteiga derretida (usei Vaqueiro líquida)</span></div>
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<span style="font-family: inherit;">1 banana pequena esmagada (cerca de 80g)</span></div>
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<b><span style="font-family: inherit;">Recheio/Creme:</span></b></div>
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<span style="font-family: inherit;">1 colher (de sopa) de farinha maisena</span></div>
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<span style="font-family: inherit;">60g de açúcar amarelo</span></div>
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<span style="font-family: inherit;">2 ovos</span></div>
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<span style="font-family: inherit;">200 ml de natas</span></div>
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<span style="font-family: inherit;">300 ml de leite</span></div>
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<span style="font-family: inherit;">1 colher (de chá) de aroma de baunilha</span></div>
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<span style="font-family: inherit;">Canela q.b.</span></div>
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<span style="font-family: inherit;">Banana q.b.</span></div>
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<span style="font-family: inherit;">sumo de limão q.b.</span></div>
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<b><u><span style="font-family: inherit;">PREPARAÇÃO</span></u></b></div>
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<b><i><span style="font-family: inherit;">Método Bimby:</span></i></b></div>
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<span style="font-family: inherit;">- Comece por preparar a base: No copo coloque as crackers, o açúcar, a banana esmagada e a manteiga derretida e programe <b>7seg/vel.8</b>. Baixe o que ficou nas paredes do copo e programe novamente <b>7seg/vel.8</b>;</span></div>
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<span style="font-family: inherit;">- Unte uma tarteira com manteiga e forre com a mistura da base, moldando por toda a tarteira e fazendo alguma pressão. Leve ao frigorífico por 30 minutos;</span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 175ºC, retire a tarteira do frigorífico e leve ao forno por cerca de 15 minutos, deixe arrefecer e reserve;</span></div>
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<span style="font-family: inherit;">- Prepare o recheio: Coloque no copo a farinha maisena, o açúcar amarelo, ovos, natas, leite e aroma de baunilha, programe <b>6min/90ºC/vel.4</b>;</span></div>
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<span style="font-family: inherit;">- Corte a banana às rodelas e coloque sobre a base da tarte. Regue com algumas gotas de sumo de limão e polvilhe com canela em pó a gosto. Por cima, adicione o recheio/creme. Leve ao frigorífico até à hora de servir, e polvilhe com canela em pó.</span></div>
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<b><i><span style="font-family: inherit;">Método Tradicional:</span></i></b></div>
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<span style="font-family: inherit;">- Comece por preparar a base: Triture bem as crackers e junte o açúcar, a banana esmagada e a manteiga derretida, misture muito bem até obter uma massa homogénea;</span></div>
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<span style="font-family: inherit;">- Unte uma tarteira com manteiga e forre com a mistura da base, moldando por toda a forma e fazendo alguma pressão. Leve ao frigorífico por 30 minutos;</span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 175ºC, retire a tarteira do frigorífico e leve ao forno por cerca de 15 minutos, deixe arrefecer e reserve;</span></div>
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<span style="font-family: inherit;">- Prepare o recheio: Num tacho coloque a farinha maisena, o açúcar amarelo, ovos, natas, leite e aroma de baunilha, misture tudo muito bem com uma vara de arames e leve ao lume até engrossar (deve ficar um creme espesso muito parecido ao leite creme);</span></div>
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<span style="font-family: inherit;">- Corte a banana às rodelas e coloque sobre a base da tarte. Regue com algumas gotas de sumo de limão e polvilhe com canela em pó a gosto. Por cima, adicione o recheio/creme. Leve ao frigorífico até à hora de servir, e polvilhe com canela em pó.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com1tag:blogger.com,1999:blog-2514462891283826884.post-80765596426998511972017-06-03T23:37:00.003+01:002017-06-04T17:21:14.244+01:00Mini-Bolas de Berlim ... no Forno!<div style="text-align: justify;">
<span style="font-family: inherit;">Vi a receita <a href="http://www.receitasparaafelicidade.com/2012/02/bolas-de-berlim-no-forno.html?m=0" target="_blank">aqui, no blogue "Receitas para a Felicidade"</a>. Tinham tão bom aspecto, que aqui a gulosa tinha que experimentar! Fiquei rendida às bolas de berlim no forno! Um bocadinho mais saudáveis, e não tão enjoativas que as tradicionais, fritas. A receita do creme de pasteleiro, podem vê-la no portal Cookidoo, da Bimby.</span></div>
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<span style="font-family: inherit; font-size: x-small;"><b>Para 24 mini bolas</b></span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="font-family: inherit;"><b>Bolas:</b></span></div>
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<span style="font-family: inherit;">25g de fermento de padeiro fresco</span></div>
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<span style="font-family: inherit;">175 ml de leite</span></div>
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<span style="font-family: inherit;">330g de farinha</span></div>
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<span style="font-family: inherit;">1 ovo</span></div>
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<span style="font-family: inherit;">1 gema</span></div>
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<span style="font-family: inherit;">50g de açúcar em pó</span></div>
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<span style="font-family: inherit;">40g de manteiga</span></div>
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<span style="font-family: inherit;">raspa de 1/2 limão</span></div>
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<span style="font-family: inherit;">1/2 colher (de chá) de essência de baunilha</span></div>
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<span style="font-family: inherit;"><b>Recheio (Creme de Pasteleiro):</b></span></div>
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<span style="font-family: inherit;">500g de leite</span></div>
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<span style="font-family: inherit;">50g de farinha maisena</span></div>
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<span style="font-family: inherit;">3 ovos</span></div>
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<span style="font-family: inherit;">1 colher (de chá) de essência de baunilha</span></div>
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<span style="font-family: inherit;">85g de açúcar</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">Comece por preparar as bolas: No copo coloque o fermento e 100 ml do leite, programe <b>1min30/37ºC/vel.2</b>. Adicione 60g de farinha e programe <b>30seg/vel.espiga</b>;</span></div>
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<span style="font-family: inherit;">- Acrescente o ovo e a gema e misture <b>1min/vel.espiga</b>;</span></div>
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<span style="font-family: inherit;">- Deixe a massa levedar cerca de 30 minutos, dentro do copo;</span></div>
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<span style="font-family: inherit;">- Junte o açúcar em pó, o restante leite, manteiga derretida, raspa de limao, essência de baunilha e restante farinha. Amasse<b> 2min/vel.espiga</b>;</span></div>
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<span style="font-family: inherit;">- Deixe levedar até dobrar de volume, molde pequenas bolas (do tamanho de uma noz, aproximadamente), coloque-as num tabuleiro forrado com papel vegetal e deixe levedar mais 30 minutos;</span></div>
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<span style="font-family: inherit;">- Entretanto, pré-aqueça o forno a 190ºC. Leve depois as bolas ao forno cerca de 15/20 minutos;</span></div>
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<span style="font-family: inherit;">- Enquanto as bolas cozem, prepare o recheio: no copo coloque o açúcar, o leite, a maizena os ovos e o aroma de baunilha e cozinhe <b>7min/90ºC/vel.4</b>. Retire e reserve;</span></div>
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<span style="font-family: inherit;">- Quando as bolas arrefecerem, com auxílio de uma faca, corte ao meio cada bola, sem cortar totalmente;</span></div>
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<span style="font-family: inherit;">- Recheie com o creme de pasteleiro (eu gosto de rechear com um saco de pasteleiro, sem bico) e polvilhe com açúcar em pó.</span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar as bolas: Dissolva o fermento em 100 ml de leite morno, acrescente 60g de farinha e amasse bem:</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Adicione o ovo e a gema e amasse bem novamente. Deixe levedar cerca de 30 minutos;</span></div>
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<span style="font-family: inherit;">- Junte o açúcar em pó, o restante leite, a manteiga derretida, a raspa de limão, essência de baunilha e restante farinha. Amasse muito bem e deixe levedar até dobrar de volume;</span></div>
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<span style="font-family: inherit;">- Molde pequenas bolas (to tamanho de uma noz, aproximadamente), coloque-as num tabuleiro forrado com papel vegetal e deixe levedar mais 30 minutos;</span></div>
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<span style="font-family: inherit;">- Entretanto, pré-aqueça o forno a 190ºC. Leve depois as bolas ao forno cerca de 15/20 minutos;</span></div>
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<span style="font-family: inherit;">- Enquanto as bolas cozem, prepare o recheio: num tacho coloque o açúcar, o leite, a maizena os ovos e o aroma de baunilha, leve ao lume até ficar um creme espesso, mexendo constantemente. Reserve;</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Quando as bolas arrefecerem, com auxílio de uma faca, corte ao meio cada bola, sem cortar totalmente;</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Recheie com o creme de pasteleiro (eu gosto de rechear com um saco de pasteleiro, sem bico) e polvilhe com açúcar em pó.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com3tag:blogger.com,1999:blog-2514462891283826884.post-13323896409482395792017-05-28T10:56:00.001+01:002017-05-28T10:56:34.793+01:00Tarteletes de Brigadeiro de Côco e Limão<span style="font-family: inherit;">Já tinha feito os <a href="https://docesobreamesa.blogspot.pt/2015/03/brigadeiros-de-coco-e-limao.html" target="_blank">Brigadeiros de Coco e Limão</a> e tinham sido um sucesso, todos os que provaram aprovaram de uma forma muito positiva! 😊 Há umas semanas as formas de silicone das tarteletes estavam em promoção no Lidl... como não tinha, comprei. Mas depois não sabia o que haveria de fazer com elas... até me lembrar desta junção que acabou por resultar muito bem! Usei a receita de massa sablé do livro base antigo da Bimby para a base das tarteletes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bTBwXMVy-nA-v2tnxju-RYUUxq-YCY7SevItebS_oKd87kCXNstOF9_u2EsGls3iVn1ayS8jSwykESILWpaf-BHJEJxP_BEaVCEuTI7TUu91JEwgMm2kyIyONw7FaO9NJEtosXU3hQ8/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1150" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bTBwXMVy-nA-v2tnxju-RYUUxq-YCY7SevItebS_oKd87kCXNstOF9_u2EsGls3iVn1ayS8jSwykESILWpaf-BHJEJxP_BEaVCEuTI7TUu91JEwgMm2kyIyONw7FaO9NJEtosXU3hQ8/s400/e.jpg" width="283" /></a></div>
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<span style="font-family: inherit; font-size: x-small;"><b>Para 6 tarteletes</b></span><br />
<span style="font-family: inherit;"><b>INGREDIENTES</b></span><br />
<span style="font-family: inherit;"><b>Massa</b></span><br />
<span style="font-family: inherit;">100g de açúcar</span><br />
<span style="font-family: inherit;">300g de farinha</span><br />
<span style="font-family: inherit;">150g de manteiga à temperatura ambiente</span><br />
<span style="font-family: inherit;">1 pitada de sal</span><br />
<span style="font-family: inherit;">2 gemas de ovo</span><br />
<span style="font-family: inherit;">20g de leite</span><br />
<span style="font-family: inherit;">1 casca de limão</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Recheio (Brigadeiro)</b></span><br />
<span style="font-family: inherit;">1 lata de leite condensado</span><br />
<span style="font-family: inherit;">Raspa de 1 limão</span><br />
<span style="font-family: inherit;">25g de côco ralado´</span><br />
<span style="font-family: inherit;">20g de manteiga</span><br />
<span style="font-family: inherit;">2 colheres (de sopa) de queijo creme</span><br />
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span><br />
<span style="font-family: inherit;"><b><br /></b></span>
<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span><br />
<span style="font-family: inherit;">- Comece por preparar a massa das tarteletes: Ligue o forno a 180ºC para ir aquecendo;</span><br />
<span style="font-family: inherit;">- Coloque o açúcar e a casca de limão no copo e programe <b>15seg/vel.9</b>. Adicione os restantes ingredientes da massa e misture<b> 15seg/vel.5</b>;</span><br />
<span style="font-family: inherit;">- Divida a massa em 6 porções iguais, estenda um pouco cada porção com ajuda de um rolo da massa, e coloque em cada forma. Estique mais um pouco na forma se necessário, e apare os lados;</span><br />
<span style="font-family: inherit;">- Pique o fundo das tarteletes com um garfo e leve ao forno por cerca de 15-20 minutos;</span><br />
<span style="font-family: inherit;">- Quando a massa das tarteletes estiver pronta retire-as do forno e deixe-as arrefecer um pouco. Entretanto prepare o recheio: Coloque todos os ingredientes (excepto o queijo creme) no copo e programe <b>7min/120ºC/vel.4</b>;</span><br />
<span style="font-family: inherit;">- Adicione o queijo creme e misture<b> 10seg/vel.4</b>. Divida o preparado de brigadeiro pelas tarteletes reservadas. Deixe arrefecer e sirva polvilhadas com côco ralado.</span><br />
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span><br />
<span style="font-family: inherit;">- Comece por preparar a massa das tarteletes: Ligue o forno a 180ºC para ir aquecendo:</span><br />
<span style="font-family: inherit;">- Numa taça coloque todos os ingredientes e amasse muito bem até obter uma massa moldável e pouco pegajosa;</span><br />
<span style="font-family: inherit;">- Divida a massa em 6 porções iguais, estenda um pouco cada porção com ajuda de um rolo da massa, e coloque em cada forma. Estique mais um pouco na forma se necessário, e apare os lados;</span><br />
<span style="font-family: inherit;">- Pique o fundo das tarteletes com um garfo e leve ao forno por cerca de 15-20 minutos;</span><br />
<span style="font-family: inherit;">- Quando a massa das tarteletes estiver pronta retire-as do forno e deixe-as arrefecer um pouco. Entretanto prepare o recheio: Leve todos os ingredientes (excepto o queijo creme) ao lume, num tacho, mexendo constantemente, até a mistura se começar a soltar do fundo do tacho, tal como nos brigadeiros. Apague o lume, adicione o queijo creme e misture muito bem;</span><br />
<span style="font-family: inherit;">- Divida o preparado de brigadeiro pelas tarteletes reservadas. Deixe arrefecer e sirva polvilhadas com côco ralado.</span><br />
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span><br />
<br />Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-6381222800740699632017-05-20T22:56:00.000+01:002017-05-20T22:56:21.211+01:00Bolo de Maçã em Camadas<div style="text-align: justify;">
<span style="font-family: inherit;">Os bolos de maçã são dos que mais se fazem por aqui! Este é da <a href="http://www.teleculinaria.pt/" target="_blank">TeleCulinária</a> Especial Bolos e Doces nº7, e passou a fazer parte do top aqui de casa (preferimos bolos simples, sempre). Que bela maneira de acabar com as maçãs que teimavam em ficar "para trás", e que já mostravam sinais de velhice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmBFC8MWqv_zl9AeP8naSdQHgAbM6l-gc0frAgigsCAhyphenhyphenbTBlX7wcxFI_bZDG_XEnbQHvf8WTBKy9H1uug5ihHFuPJin3YU3M9I0IQgCQOdS0TvQEisfi5XkMMq5nqxQwV-iX85YLdN8/s1600/f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvmBFC8MWqv_zl9AeP8naSdQHgAbM6l-gc0frAgigsCAhyphenhyphenbTBlX7wcxFI_bZDG_XEnbQHvf8WTBKy9H1uug5ihHFuPJin3YU3M9I0IQgCQOdS0TvQEisfi5XkMMq5nqxQwV-iX85YLdN8/s400/f.jpg" width="266" /></a></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="font-family: inherit;">4 maçãs </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">250g de farinha</span></div>
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<span style="font-family: inherit;">280g de açúcar</span></div>
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<span style="font-family: inherit;">4 ovos</span></div>
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<span style="font-family: inherit;">120 ml de óleo</span></div>
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<span style="font-family: inherit;">2 colheres (de chá) de fermento</span></div>
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<span style="font-family: inherit;">1/2 colher (de chá) de aroma de baunilha</span></div>
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Ligue o forno a 180ºC. Unte uma forma de bolo inglês com manteiga e forre com papel vegetal, reserve;</span></div>
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<span style="font-family: inherit;">- Descasque as maçãs, descaroce-as e corte-as em lâminas. Adicione-lhes 80g do açúcar e reserve;</span></div>
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<span style="font-family: inherit;">- No copo coloque os ovos com o restante açúcar e bata, com borboleta, 5 min./Vel.3,5. Junte o óleo e o aroma de baunilha e programe 1min30/Vel.3.5;</span></div>
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<span style="font-family: inherit;">- Adicione a farinha e o fermento e programe 12seg./Vel.3;</span></div>
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<span style="font-family: inherit;">- Deite 1/3 da massa no fundo da forma e cubra com 1/3 da maçã. Volte a colocar uma camada de massa e outra de maçã por cima. Por fim, deite por cima a restante massa e coloque a última camada de maçã;</span></div>
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<span style="font-family: inherit;">- Leve ao forno por cerca de 45 minutos.</span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Ligue o forno a 180ºC. Unte uma forma de bolo inglês com manteiga e forre com papel vegetal, reserve;</span></div>
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<span style="font-family: inherit;">- Descasque as maçãs, descaroce-as e corte-as em lâminas. Adicione-lhes 80g do açúcar e reserve;</span></div>
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<span style="font-family: inherit;">- Numa taça, bata os ovos com o restante açúcar até obter um creme esbranquiçado. Junte o óleo e o aroma de baunilha e bata mais um pouco;</span></div>
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<span style="font-family: inherit;">- Adicione a farinha e o fermento aos poucos, mexendo lentamente com uma vara de arames;</span></div>
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<span style="font-family: inherit;">- Deite 1/3 da massa no fundo da forma e cubra com 1/3 da maçã. Volte a colocar uma camada de massa e outra de maçã por cima. Por fim, deite por cima a restante massa e coloque a última camada de maçã;</span></div>
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<span style="font-family: inherit;">- Leve ao forno por cerca de 45 minutos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gqlpuh3P2iUogX9jIUFDel_8eYhs7_byE0IaOJRQ-0F53UZ1Vc6gjRUQrq0uuOzY10QKG4gcFyCRpM0HuWixzuWiU3uWu1YN4igTddbqC2tJZyzySO6umd4gtFIPgyj1zcgY6VnnYhE/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gqlpuh3P2iUogX9jIUFDel_8eYhs7_byE0IaOJRQ-0F53UZ1Vc6gjRUQrq0uuOzY10QKG4gcFyCRpM0HuWixzuWiU3uWu1YN4igTddbqC2tJZyzySO6umd4gtFIPgyj1zcgY6VnnYhE/s400/e.jpg" width="266" /></a></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-27976155537659424182017-05-13T22:34:00.002+01:002017-05-13T22:34:44.293+01:00Tiramisu com Morangos<br />
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<span style="font-family: inherit;">Lembram-se </span><a href="https://docesobreamesa.blogspot.pt/2015/05/tiramisu.html" style="font-family: inherit;" target="_blank">deste</a><span style="font-family: inherit;"> tiramisu, que tinha feito há dois anos atrás? Usei a mesma receita, só acrescentei morangos laminados (inspiração do portal de receitas "cookidoo", da Bimby) e acabei por simplificar a preparação. Tenho-vos a dizer que fica ainda melhor com morangos! Experimentem e comprovem! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS3qvi5VM_IzVw6SsZWBdoQHj_AUI0A2BAsLA3RBk5JAUkrlujCkCAPVsoet-fxVXNQ7ki6FVAKo-0I451RbWw0PcRBkAy-BzEqkrXtgkFGEX139zDXt9zqiRVCMDFfNT2oiHCEM0YhE/s1600/f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS3qvi5VM_IzVw6SsZWBdoQHj_AUI0A2BAsLA3RBk5JAUkrlujCkCAPVsoet-fxVXNQ7ki6FVAKo-0I451RbWw0PcRBkAy-BzEqkrXtgkFGEX139zDXt9zqiRVCMDFfNT2oiHCEM0YhE/s400/f.jpg" width="266" /></a></div>
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<span style="font-family: inherit;"><b><span style="font-size: x-small;">Para 6 taças</span></b></span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
</span><br />
<div style="text-align: justify;">
<span style="font-family: inherit;">500 ml de café bem forte, açúcarado</span></div>
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<span style="font-family: inherit;">250g de queijo mascarpone</span></div>
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<span style="font-family: inherit;">200 ml de natas</span></div>
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<span style="font-family: inherit;">2 ovos</span></div>
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<span style="font-family: inherit;">100g de açúcar</span></div>
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<span style="font-family: inherit;">2 colheres (de sopa) de vinho do Porto (opcional)</span></div>
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<span style="font-family: inherit;">Palitos Champanhe q.b.</span></div>
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<span style="font-family: inherit;">350g de morangos laminados</span></div>
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<span style="font-family: inherit;">Cacau em pó q.b.</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby/Thermomix:</i></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar o café, junte o vinho do Porto e reserve;</span></div>
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<span style="font-family: inherit;">- No copo coloque os ovos e o açúcar e bata, com a borboleta, por 6min./Vel.3.5. Adicione o mascarpone e as natas e programe 2min./Vel.2.5;</span></div>
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<span style="font-family: inherit;">- Molhe palitos de champanhe no café e coloque no fundo das taças. Coloque uma camada de creme, morangos laminados por cima, outra camada de creme, palitos de champanhe molhados no café e finalize com uma fina camada de creme;</span></div>
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<span style="font-family: inherit;">- Leve ao frigorífico por, pelo menos, 2 horas. Na hora de servir, polvilhe com cacau em pó.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar o café, junte o vinho do Porto e reserve;</span></div>
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<span style="font-family: inherit;">- Bata os ovos com o açúcar muito bem, até obter um creme esbranquiçado e volumoso. Adicione o mascarpone e as natas e bata mais um pouco, até ficar um creme espesso;</span></div>
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<span style="font-family: inherit;">- Molhe palitos de champanhe no café e coloque no fundo das taças. Coloque uma camada de creme, morangos laminados por cima, outra camada de creme, palitos de champanhe molhados no café e finalize com uma fina camada de creme;</span></div>
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<span style="font-family: inherit;">- Leve ao frigorífico por, pelo menos, 2 horas. Na hora de servir, polvilhe com cacau em pó.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4yt8artMiXfl6BP9odeUFs-jzBCB3HcEky908a3DFSzwKnb4Vn7rXgNCQfHOccMwZVpIrriu5gL2uhZARJoQloAELOTCgrfP36b4Ot5SBSUkHuXqg6R5QVQAqqG6UxUvpvvynFwOifQ/s1600/hhh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4yt8artMiXfl6BP9odeUFs-jzBCB3HcEky908a3DFSzwKnb4Vn7rXgNCQfHOccMwZVpIrriu5gL2uhZARJoQloAELOTCgrfP36b4Ot5SBSUkHuXqg6R5QVQAqqG6UxUvpvvynFwOifQ/s400/hhh.jpg" width="266" /></a></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-71422697072842607872017-05-07T17:02:00.003+01:002017-05-08T17:34:05.887+01:00Mini-Donuts (Máquina)<div style="text-align: justify;">
<span style="font-family: inherit;">Algo simples, que qualquer um(a) pode fazer para adoçar a boca à mãe neste dia (ou noutro qualquer!), basta ter uma máquina de os fazer. E já agora, aproveito para desejar um feliz dia a todas as mães deste mundo! Em especial à minha, pois claro 😊</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Claro que não ficam uns <i>donuts</i> tão perfeitinhos, nem tão saborosos como aqueles que compramos nos supermercados (não levam aqueles químicos todos, sequer!) Mas são muito bons, comem-se tão bem! Eu não acredito que alguma mãe não vá gostar de um mini-<i>donut</i> destes 😏 </span></div>
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<span style="font-family: inherit;"><i>Para cerca de 50 mini-donuts</i></span></div>
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<span style="font-family: inherit; font-size: x-small;"><i><b>(Adaptada <a href="http://luisaalexandra.com/2009/07/donuts/" target="_blank">daqui</a>)</b></i></span></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="font-family: inherit;">300g de farinha</span></div>
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<span style="font-family: inherit;">1 colher (de sobremesa) de fermento</span></div>
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<span style="font-family: inherit;">2 colheres (de sobremesa) de açúcar baunilhado</span></div>
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<span style="font-family: inherit;">120g de açúcar</span></div>
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<span style="font-family: inherit;">250g de leite</span></div>
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<span style="font-family: inherit;">3 ovos</span></div>
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<span style="font-family: inherit;">4 colheres (de sopa) de vaqueiro líquida (ou manteiga derretida)</span></div>
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<span style="font-family: inherit;"><b>Cobertura de chocolate</b> (<u>dá apenas para cerca de 25 unidades</u>)</span></div>
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<span style="font-family: inherit;">150g de chocolate de culinária</span></div>
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<span style="font-family: inherit;">2 colheres (de sopa) de óleo de côco</span></div>
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Coloque todos os ingredientes no copo e programe <b>30seg/vel.7;</b></span></div>
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<span style="font-family: inherit;">- Depois da máquina aquecida, unte cada compartimento com um pouco de óleo e coloque cerca de 1 colher (de sopa) em cada compartimento, feche e deixe cozinhar (cerca de 3 minutos), desenforme e deixe arrefecer. Decore a gosto;</span></div>
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<span style="font-family: inherit;">- Para a cobertura de chocolate, leve o chocolate com o óleo de coco ao microondas até o chocolate derreter (vá colocando apenas alguns segundos e misturando em cada intervalo, até ficar uma mistura </span>homogénea<span style="font-family: inherit;">). Mergulhe metade de cada </span><i style="font-family: inherit;">donut</i><span style="font-family: inherit;"> no chocolate e deixe solidificar um pouco.</span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Numa taça, coloque todos os ingredientes e bata muito bem até ficar tudo bem misturado;</span></div>
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<span style="font-family: inherit;">- Depois da máquina aquecida, unte cada compartimento com um pouco de óleo e coloque cerca de 1 colher (de sopa) em cada compartimento, feche e deixe cozinhar (cerca de 3 minutos), desenforme e deixe arrefecer. Decore a gosto;</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Para a cobertura de chocolate, leve o chocolate com o óleo de coco ao microondas até o chocolate derreter (vá colocando apenas alguns segundos e misturando em cada intervalo, até ficar uma mistura homogenea). Mergulhe metade de cada donut no chocolate e deixe solidificar um pouco.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com1tag:blogger.com,1999:blog-2514462891283826884.post-90414126653826663232017-04-26T15:28:00.000+01:002017-05-08T17:35:55.871+01:00Panacotas de Mel e Nozes<div style="text-align: justify;">
<span style="font-family: inherit;">Experimentei uma vez num restaurante e, para meu espanto, gostei muito destas panacotas! Decidi, então, experimentar fazer em casa. Os feriados e os fins de semana são sempre boas alturas para experiências na cozinha! 😃</span></div>
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<span style="font-family: inherit; font-size: x-small;">(Adaptado da colecção "Italian Cuisine - Desserts" da <i>Cookidoo</i> australiana)</span></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="font-family: inherit;">130g de açúcar</span></div>
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<span style="font-family: inherit;">400 ml de natas</span></div>
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<span style="font-family: inherit;">250 ml de leite</span></div>
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<span style="font-family: inherit;">1/2 colher (de chá) de aroma de baunilha</span></div>
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<span style="font-family: inherit;">5 folhas de gelatina</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>Molho de mel e nozes:</b></span></div>
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<span style="font-family: inherit;">100g de mel</span></div>
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<span style="font-family: inherit;">60g de nozes partidas grosseiramente</span></div>
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<span style="font-family: inherit;">2 colheres (de sopa) de água</span></div>
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="font-family: inherit;"><b><i><u>Método Tradicional:</u></i></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar o molho de mel e nozes: Num tachinho coloque o mel, as nozes e a água e leve ao lume até levantar fervura, deixe ferver 1-2 minutos e reserve;</span></div>
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<span style="font-family: inherit;">- Para preparar as panacotas, comece por colocar as folhas de gelatina a demolhar em água fria. Leve ao lume as natas, o leite, o açúcar e o aroma de baunilha até começar a ferver;</span></div>
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<span style="font-family: inherit;">- Esprema bem as folhas de gelatina e adicione à mistura, mexendo bem até a gelatina dissolver completamente;</span></div>
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<span style="font-family: inherit;">- Coloque a mistura em taças/ramequins/copos e leve ao frigorífico por, pelo menos, 5/6 horas;</span></div>
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<span style="font-family: inherit;">- Depois de prontas, regue com o molho de mel e nozes e sirva.</span></div>
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<span style="font-family: inherit;"><b><u><i>Método Bimby:</i></u></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar o molho de mel e nozes: No copo coloque o mel, as nozes e a água e programe 7 min/60ºC/Inversa/Vel.1. Retire e reserve;</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Para preparar as panacotas, comece por colocar as folhas de gelatina a demolhar em água fria. Coloque no copo as natas, o leite, o açúcar e o aroma de baunilha, programe 6min/80ºC/Vel.3;</span></div>
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<span style="font-family: inherit;">- Esprema bem as folhas de gelatina e adicione à mistura do copo, programe 10seg/Vel.3;</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Coloque a mistura em taças/ramequins/copos e leve ao frigorífico por, pelo menos, 5/6 horas;</span></div>
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<span style="font-family: inherit;">- Depois de prontas, regue com o molho de mel e nozes e sirva.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com0tag:blogger.com,1999:blog-2514462891283826884.post-39804015816193941732017-04-13T21:53:00.003+01:002017-05-08T17:34:24.667+01:00Tarte de Amêndoa<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: inherit; text-align: start;">Uma tarte de amêndoa diferente das que andam por aí... uma textura diferente (penso que dá para ver pelas fotografias) mas muito saborosa! Daquelas receitas antigas, de um livro "Tesouro das Cozinheiras" bem antiguinho que anda cá por casa. Uma boa sugestão para fazerem para o dia de Páscoa, não acham? 😊</span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="font-family: inherit;"><b>Massa</b></span></div>
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<span style="font-family: inherit;">100g de manteiga</span></div>
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<span style="font-family: inherit;">80g de açúcar</span></div>
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<span style="font-family: inherit;">1 ovo</span></div>
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<span style="font-family: inherit;">5 colheres (de sopa) de leite</span></div>
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<span style="font-family: inherit;">250g de farinha</span></div>
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<span style="font-family: inherit;">1 colher (de chá) de fermento</span></div>
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<span style="font-family: inherit;"><b>Recheio</b></span></div>
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<span style="font-family: inherit;">100g de manteiga</span></div>
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<span style="font-family: inherit;">80g de açúcar</span></div>
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<span style="font-family: inherit;">2 colheres (de sopa) de leite</span></div>
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<span style="font-family: inherit;">50g de amêndoas laminadas</span></div>
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<span style="font-family: inherit;">1/2 colher (de chá) de aroma de baunilha</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 180ºC. Unte uma forma de tarte de fundo removível com manteiga, reserve;</span></div>
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<span style="font-family: inherit;">- Comece por preparar a massa: Coloque a manteiga e o açúcar no copo e programe <b>3min/vel.3</b>;</span></div>
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<span style="font-family: inherit;">- Acrescente o ovo, o leite, a farinha e programe <b>2min./vel.3</b>. Quando faltar apenas 1 minuto, adicione o fermento pelo bocal do copo;</span></div>
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<span style="font-family: inherit;">- Coloque a massa na forma e reserve;</span></div>
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<span style="font-family: inherit;">- Prepare o recheio: Coloque a manteiga e o açúcar no copo e programe <b>1min/37ºC/vel.2</b>;</span></div>
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<span style="font-family: inherit;">- Acrescente o leite, a amêndoa laminada e o aroma de baunilha e programe<b> 20seg/inversa/vel. colher</b>;</span></div>
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<span style="font-family: inherit;">- Coloque a mistura em cima da massa da tarte e leve ao forno por, aproximadamente, 30 minutos ou até cozer a massa (teste do palito).</span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 180ºC. Unte uma forma de tarte de fundo removível com manteiga, reserve;</span></div>
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<span style="font-family: inherit;">- Comece por preparar a massa: Bata a manteiga e o açúcar muito bem. Adicione o ovo, o leite e a farinha e vá batendo (na velocidade mínima) até ficar tudo bem envolvido;</span></div>
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<span style="font-family: inherit;">- Adicione o fermento e misture novamente. Coloque a massa na forma e reserve;</span></div>
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<span style="font-family: inherit;">- Prepare o recheio: Leve ao lume um tacho com a manteiga e o açúcar, até a manteiga derreter, junte o leite, as amêndoas e o aroma de baunilha e misture bem;</span></div>
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<span style="font-family: inherit;">- Coloque a mistura em cima da massa da tarte e leve ao forno por, aproximadamente, 30 minutos ou até cozer a massa (teste do palito).</span></div>
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<b><i><span style="color: #e06666; font-family: inherit;">Bom Apetite!</span></i></b></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com3tag:blogger.com,1999:blog-2514462891283826884.post-41775180055022904352017-04-04T11:59:00.003+01:002017-05-08T17:34:36.379+01:00Macarons de Morango (Receita Bimby)<div style="text-align: justify;">
<span style="font-family: inherit;">São aquele tipo de doces que me fascinam pelas suas cores e aspecto sempre tão bonitinhos, tão fofinhos que apetece comer. No entanto, a nível de sabor não são os meus preferidos (mas de vez em quando sabe bem comer um a acompanhar o café!) 😏 Nunca tinha experimentado fazer em casa, tinha ideia que era difícil e que poderia ser uma má experiência. Até que vi esta receita, do <a href="http://bimbyworld.com/macarons-by-jorge-anjos.bimby" target="_blank">Cantinho do Jorge</a> e me pareceu que não seria assim tão complicado fazer estas beldades! E não é, para primeira experiência acho que até me correu bastante bem, fiquei satisfeita com o resultado. Ficaram minimamente bonitos, e saborosos 😜</span></div>
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<span style="font-family: inherit;">Não é habitual aqui pelo blog, mas hoje deixo-vos apenas com a receita para a Bimby. Foi onde experimentei, não testei pelo método "tradicional" e, por isso, não vos quero enganar! =) Deliciem-se, então, com estes Macarons de Morango.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QURHWerMyBmlsphDGWtxunN_PKN7L-wzjer7n1syMYkQIp2uGkyRyv0p6dC6kG3hvl063kgzhdpDpQySdXZk2t4DkgNyAj1CUYolFQdK94w9yWw2z7Si34mE4BJlPMMONOyAQsm6k34/s1600/ee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QURHWerMyBmlsphDGWtxunN_PKN7L-wzjer7n1syMYkQIp2uGkyRyv0p6dC6kG3hvl063kgzhdpDpQySdXZk2t4DkgNyAj1CUYolFQdK94w9yWw2z7Si34mE4BJlPMMONOyAQsm6k34/s400/ee.jpg" width="266" /></a></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="font-family: inherit;">125g de amêndoa em pó</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">125g de açúcar em pó</span></div>
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<span style="font-family: inherit;">125g de açúcar normal</span></div>
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<span style="font-family: inherit;">120g de claras de ovo (cerca de 4 claras)</span></div>
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<span style="font-family: inherit;">corante cor-de-rosa q.b.</span></div>
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<span style="font-family: inherit;">compota de morango q.b.</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 120ºC. Forre um tabuleiro com papel vegetal e reserve;</span></div>
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<span style="font-family: inherit;">- No copo, insira a borboleta, coloque as claras e programe 7min/60ºC/vel.3.5;</span></div>
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<span style="font-family: inherit;">- Após 1 minuto (aos 6min), adicione metade do açúcar normal, através do bocal da tampa;</span></div>
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<span style="font-family: inherit;">- Após 3 minutos (aos 3min), adicione o restante açúcar normal, pelo bocal da tampa:</span></div>
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<span style="font-family: inherit;">- À parte, numa tigela, junte a amêndoa e o açúcar em pó e peneire a mistura;</span></div>
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<span style="font-family: inherit;">- Quando as claras esiverem prontas, coloque numa tigela e misture com a mistura de amendoa e açucar, envolvendo cuidadosamente com o auxilio de uma espátula;</span></div>
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<span style="font-family: inherit;">- Adicione o corante e envolva novamente. Coloque a massa num saco de pasteleiro, com boquilha lisa. Coloque a massa no tabuleiro, em forma de circulos com o mesmo tamanho. Bata ligeiramente o tabuleiro na bancada para a massa "assentar" e leve ao forno por, aproximadamente, 25 minutos;</span></div>
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<span style="font-family: inherit;">- Retire os macarons do forno, deixe arrefecer e recheie um lado com compota de morango, coloque outra metade por cima e sirva. </span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com8tag:blogger.com,1999:blog-2514462891283826884.post-28946056012563832512017-03-20T17:29:00.000+00:002017-05-08T17:34:52.382+01:00Bolo de Morango II<div style="text-align: justify;">
<span style="font-family: inherit;">Dia do Pai é sinónimo de fazer um bolo em casa, pois claro! Ontem foi a vez de experimentar um bolo de morangos que, apesar de ter sido feito à pressa (até ao domingo ando a correr!!😆) acabou por fazer sucesso entre todos. </span></div>
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<span style="font-family: inherit; font-size: x-small;"><b>Adaptado <a href="https://www.mundodereceitasbimby.com.pt/bolos-e-biscoitos-receitas/bolo-fresco-de-morango/k1br2c7f-6f492-501964-cfcd2-klvcfxiu" target="_blank">daqui</a>.</b></span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><u>Massa do Bolo:</u></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">6 ovos</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">160g de açúcar</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">60g de farinha com fermento</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">120g de fécula de batata</span></div>
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<span style="font-family: inherit;">1 colher (de chá) de fermento para bolos</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><u>Recheio:</u></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">400 ml de natas</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">1 pacote de gelatina de morango</span></div>
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<span style="font-family: inherit;"><u>Cobertura:</u></span></div>
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<span style="font-family: inherit;">300g de morangos</span></div>
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<span style="font-family: inherit;">150 g de açúcar</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar o recheio: leve ao lume os morangos e o açúcar amarelo, num tacho, até ficar com uma calda líquida de morangos, e os frutos estarem macios, reserve;</span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">- Prepare o recheio: Bata as natas (bem frias) até ficarem firmes, adicione a gelatina em pó e bata apenas até envolver bem a gelatina. Reserve no frigorífico;</span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 180ºC. Unte uma forma redonda com manteiga e forre com papel vegetal;</span></div>
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<span style="font-family: inherit;">- Prepare a massa do bolo: bata as claras em castelo, com 80g de açúcar, reserve;</span></div>
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<span style="font-family: inherit;">- Bata as gemas com 80g de açúcar até obter uma massa mais leve e esbranquiçada. Adicione a farinha, a fécula de batata, o fermento e 2 colheres (de sopa) de claras batidas e bata apenas até envolver tudo muito bem;</span></div>
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<span style="font-family: inherit;">- Envolva a massa com as claras em castelo, com a ajuda de uma vara de arames;</span></div>
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<span style="font-family: inherit;">- Coloque na forma e leve ao forno por, aproximadamente, 25 minutos;</span></div>
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<span style="font-family: inherit;">- Desenforme o bolo e deixe arrefecer totalmente. Corte ao meio, no sentido horizontal. e regue com metade da calda dos morangos (só calda, sem fruta). Cubra com o recheio e coloque a outra metade do bolo por cima;</span></div>
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<span style="font-family: inherit;">- Regue com a restante calda e decore com os morangos. Leve ao frigorífico por, pelo menos, meia hora.</span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Comece por preparar o recheio: coloque os morangos e o açúcar amarelo no copo e programe <b>7 min./90ºC/Vel. colher - inversa</b>, retire e reserve;</span></div>
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<span style="font-family: inherit;">- Prepare o recheio: Bata as natas (bem frias) no copo da Bimby na velocidade, com a<b> borboleta</b> até ficarem firmes (demorou cerca de 3 minutos), adicione a gelatina em pó e misture <b>10 seg./vel.3</b>, com a <b>borboleta</b>. Reserve no frigorífico;</span></div>
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<span style="font-family: inherit;">- Pré-aqueça o forno a 180ºC. Unte uma forma redonda com manteiga e forre com papel vegetal;</span></div>
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<span style="font-family: inherit;">- Prepare a massa do bolo: insira a borboleta, coloque no copo as claras e 80g de açúcar, programe <b>8min./vel.4</b>. Retire e reserve;</span></div>
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<span style="font-family: inherit;">- Coloque no copo as gemas e 80g de açúcar e bata <b>4min./50ºC/vel.3</b>. Adicione a farinha, a fécula de batata, o fermento e 2 colheres (de sopa) das claras batidas e programe <b>10seg./vel.3</b>;</span></div>
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<span style="font-family: inherit;">- Retire e envolva com as claras reservadas, com a ajuda de uma vara de arames;</span></div>
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<span style="font-family: inherit;">- Coloque na forma e leve ao forno por, aproximadamente, 25 minutos;</span></div>
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<span style="font-family: inherit;">- Desenforme o bolo e deixe arrefecer totalmente. Corte ao meio, no sentido horizontal. e regue com metade da calda dos morangos (só calda, sem fruta). Cubra com o recheio e coloque a outra metade do bolo por cima;</span></div>
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<span style="font-family: inherit;">- Regue com a restante calda e decore com os morangos. Leve ao frigorífico por, pelo menos, meia hora.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite! </i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com3tag:blogger.com,1999:blog-2514462891283826884.post-30688197095750817772017-03-12T15:05:00.001+00:002017-05-08T17:35:17.591+01:00Fofos de Marmelada<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Não faço ideia se existe algum nome para isto, achei que "Fofos de Marmelada" retratavam bem esta delícia. Lembro-me, em mais nova, de ver uns bolinhos pequeninos deste género nas feiras, pela altura da Páscoa. Há alguns anos que não os vejo, e nunca lhes soube o nome! Decidi tentar imitá-los e deixar-vos, assim, com uma sugestão já a pensar na Páscoa (ou não... a Páscoa é também quando a gente quiser 😆) A massa é muiiiito fofinha, é a conhecida massa do Colchão de Noiva, não vos parece tão bem? Podem sempre adaptá-los e rechear com outro doce à escolha 😉</span></div>
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<span style="color: #666666; font-family: inherit; font-size: x-small;"><b><i>Para 12 unidades</i></b></span></div>
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<span style="color: #666666; font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="color: #666666; font-family: inherit;">6 ovos</span></div>
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<span style="color: #666666; font-family: inherit;">180g de açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">100g de fécula de batata</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher (de chá) de fermento</span></div>
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<span style="color: #666666; font-family: inherit;">sumo de meio limão</span></div>
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<span style="color: #666666; font-family: inherit;">Marmelada q.b.</span></div>
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<span style="color: #666666; font-family: inherit;">Côco ralado q.b.</span></div>
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<span style="color: #666666; font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>Método Tradicional:</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Ligue o forno a 180ºC para ir aquecendo. Unte um tabuleiro rectangular com manteiga e forre com papel vegetal, reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Bata as claras em castelo e reserve; </span></div>
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<span style="color: #666666; font-family: inherit;">- Bata as gemas com o açúcar e o sumo do limão, até obter um creme fofo e esbranquiçado;</span></div>
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<span style="color: #666666; font-family: inherit;">- Adicione a fécula de batata e o fermento, bata na velocidade mínima, apenas o tempo suficiente para misturar a farinha com a massa;</span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">- Incorpore cuidadosamente as claras, sem bater, e leve ao forno no tabuleiro por, aproximadamente 30/35 minutos;</span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-family: inherit;">- Deixe arrefecer um pouco a massa do bolo e desenforme para cima de uma folha de papel vegetal;</span></span></div>
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<span style="color: #666666; font-family: inherit;">- Corte a massa a meio, de modo a ficar com dois quadrados do mesmo tamanho. Barre uma das partes do bolo com a marmelada (amassei a marmelada previamente com um garfo para ficar mais mole e, desta forma, mais fácil de barrar) e coloque por cima a outra metade do bolo;</span></div>
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<span style="color: #666666; font-family: inherit;">- Corte em várias fatias quadradas e decore com côco ralado.</span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>Método Bimby:</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Ligue o forno a 180ºC para ir aquecendo. Unte um tabuleiro rectangular com manteiga e forre com papel vegetal, reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- No copo, com a borboleta, coloque as claras e bata durante 6 min./vel.3,5 (sem copo de medida). Retire e reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Adicione as gemas, o açúcar e o sumo do limão no copo e bata 3 min./vel.3 (sem borboleta);</span></div>
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<span style="color: #666666; font-family: inherit;">- Adicione a fécula de batata e o fermento e incorpore 15 seg/vel.3;</span></div>
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<span style="color: #666666; font-family: inherit;">- Incorpore as claras sem bater, envolvendo cuidadosamente com ajuda da espátula;</span></div>
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<span style="color: #666666; font-family: inherit;">- Leve ao forno no tabuleiro por, aproximadamente 30/35 minutos;</span></div>
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<span style="color: #666666; font-family: inherit;">- Deixe arrefecer um pouco a massa do bolo e desenforme para cima de uma folha de papel vegetal;</span></div>
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<span style="color: #666666; font-family: inherit;">- Corte a massa a meio, de modo a ficar com dois quadrados do mesmo tamanho. Barre uma das partes do bolo com a marmelada (amassei a marmelada previamente com um garfo para ficar mais mole e, desta forma, mais fácil de barrar) e coloque por cima a outra metade do bolo;</span></div>
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<span style="color: #666666; font-family: inherit;">- Corte em várias fatias quadradas e decore com côco ralado.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-13250184857003919192017-02-28T14:47:00.002+00:002017-05-08T17:35:40.628+01:00Charlotte de Kiwi<br />
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<span style="font-family: inherit;"><span style="color: #666666;">Depois de uns bons tempos desaparecida, voltei com uma delícia bem colorida para animar estes dias que tem sido cinzentos. Por cá o tempo tem sido escasso, não tem dado para vos adoçar a boca com as receitas deste recanto. Confesso que às vezes é também desleixo meu, vá. Mas prometo compensar-vos logo que possível! 😊😋</span></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">(<span style="font-size: x-small;">Não testei na Bimby, logo que seja possível, colocarei o modo de preparação Bimby</span>)</span></span></div>
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<span style="color: #666666;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-size: x-small;"><b>Fonte: TeleCulinária nº 1941 (Janeiro de 2017)</b></span></span></span></span></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="color: #666666; font-family: inherit;">300g de palitos la reine</span></div>
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<span style="color: #666666; font-family: inherit;">500g de kiwi (+ 2 para decorar)</span></div>
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<span style="color: #666666; font-family: inherit;">80g de açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">4 folhas de gelatina</span></div>
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<span style="color: #666666; font-family: inherit;">300 ml de natas para bater</span></div>
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<span style="color: #666666; font-family: inherit;">2 colheres (de sopa) de compota de kiwi (ou outra à escolha)</span></div>
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<span style="color: #666666; font-family: inherit;"><u>Calda:</u></span></div>
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<span style="color: #666666; font-family: inherit;">100g de açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">200 ml de água</span></div>
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<span style="color: #666666; font-family: inherit;">sumo de 1 laranja</span></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><b>PREPARAÇÃO</b></span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-family: inherit;">- Descasque os kiwis e triture-os até obter um puré. Deite-o num tacho com o açúcar e leve ao lume durante cerca de 10 minutos. Retire e reserve;</span></span></div>
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<span style="color: #666666; font-family: inherit;">- Demolhe a gelatina em água fria por alguns minutos. Escorra-a, adicione-a ao preparado anterior, ainda morno, e misture bem de modo a ficar completamente dissolvida;</span></div>
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<span style="color: #666666; font-family: inherit;">- Bata as natas em chantilly e envolva-as também no preparado;</span></div>
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<span style="color: #666666; font-family: inherit;">- Prepare a calda: leve ao lume um tacho com o açúcar, a água e o sumo de laranja e deixe ferver durante cerca de 5 minutos. Retire e deixe arrefecer;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque um aro metálico sobre um prato de servir. Passe alguns palitos pela calda e forre o fundo do prato. Cubra com uma parte do creme e disponha outra camada de palitos demolhados. Finalize com o restante creme e leve ao frio até solidificar;</span></div>
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<span style="color: #666666; font-family: inherit;">- Descasque e corte os 2 kiwis em rodelas e deite-os na calda que sobrou. Desenforme cuidadosamente a charlotte, pincele as laterais com a compota e coloque os restantes palitos à volta. Decore o topo com as fatias de kiwi e reserve no frio até solidificar.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-9640822975802554102016-12-26T15:03:00.004+00:002016-12-26T15:03:42.218+00:00Rabanadas de Bolo-Rei<br />
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<span style="font-family: inherit;">Cá em casa não gostamos de estragar nada, mas com tantos doces acabamos por deixar o bolo-rei sempre um bocadinho de lado, acabando por sobrar imenso!! Claro que o podem congelar, ou cortar em fatias finas e torrar (também o fazemos cá em casa), mas esta é a nossa opção favorita, rabanadas! Ficam muito boas, acreditem! 😊</span></div>
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<span style="font-family: inherit;"><i>Não coloco quantidades, porque vai depender se quiserem fazer mais ou menos quantidade, faço sempre a olho!</i></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;"><b><i>Fonte: Adaptado de TeleCulinária nº1940 - Dezembro de 2016</i></b></span></span></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="font-family: inherit;">Fatias de bolo-rei q.b.</span></div>
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<span style="font-family: inherit;">Leite q.b.</span></div>
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<span style="font-family: inherit;">ovos batidos</span></div>
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<span style="font-family: inherit;">1 casca de limão</span></div>
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<span style="font-family: inherit;">1 pau de canela</span></div>
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<span style="font-family: inherit;">Açúcar e canela para polvilhar</span></div>
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<span style="font-family: inherit;">óleo q.b. para fritar</span></div>
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="font-family: inherit;">- Leve ao lume uma frigideira com óleo abundante e deixe aquecer;</span></div>
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<span style="font-family: inherit;">- Corte fatias de bolo rei, não muito grossas e reserve;</span></div>
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<span style="font-family: inherit;">- Leve a aquecer num tachinho o leite com a casca de limão e o pau de canela;</span></div>
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<span style="font-family: inherit;">- Disponha o leite num prato e ovos batidos noutro, passe as fatias de bolo-rei pelo leite e, logo de seguida, pelos ovos batidos;</span></div>
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<span style="font-family: inherit;">- Frite-as no óleo quente, de ambos os lados. Escorra-as sobre papel absorvente e polvilhe-as com uma mistura de açúcar e canela.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com0tag:blogger.com,1999:blog-2514462891283826884.post-65700376826748985262016-12-24T16:01:00.001+00:002017-05-08T17:37:26.388+01:00Mexidos II - e um Feliz Natal!<br />
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<span style="font-family: inherit;">Já vos tinha deixado com uma receita de mexidos (ou formigos) </span><a href="https://docesobreamesa.blogspot.pt/2014/12/mexidos-ou-formigos.html" style="font-family: inherit;" target="_blank">aqui</a><span style="font-family: inherit;">. Esta versão não é muito diferente. Acabei por fazê-la para experimentar como ficavam na bimby, mas acrescentei gemas à receita original, porque cá em casa mexidos levam ovos!! 😉</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">E com os mexidos vos deixo, e vos desejo a todos um Feliz Natal! Com muita saúde e alegria! 💗</span></span></div>
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<span style="font-family: inherit; font-size: x-small;"><i>Adaptado do livro <a href="http://www.bertrandeditora.pt/livros/ficha?id=18227041" target="_blank">Bimby, À Portuguesa com Certeza</a>.</i></span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="font-family: inherit;">25g de sultanas</span></div>
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<span style="font-family: inherit;">20g de pinhões</span></div>
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<span style="font-family: inherit;">25g de noz</span></div>
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<span style="font-family: inherit;">20g de amêndoa triturada</span></div>
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<span style="font-family: inherit;">400g de leite</span></div>
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<span style="font-family: inherit;">350g de água</span></div>
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<span style="font-family: inherit;">25g de vinho do Porto</span></div>
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<span style="font-family: inherit;">15g de manteiga</span></div>
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<span style="font-family: inherit;">100g de açúcar amarelo</span></div>
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<span style="font-family: inherit;">140g de mel</span></div>
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<span style="font-family: inherit;">3 cascas de limão (só parte branca)</span></div>
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<span style="font-family: inherit;">1 pitada de sal</span></div>
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<span style="font-family: inherit;">1 pau de canela</span></div>
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<span style="font-family: inherit;">160g de sobras de pão seco, cortado em pedaços</span></div>
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<span style="font-family: inherit;">2 gemas</span></div>
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<span style="font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Coloque um recipiente sobre a tampa da Bimby, pese as sultanas, cubra com água e reserve;</span></div>
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<span style="font-family: inherit;">- Coloque no copo a água, o leite, o vinho do Porto, a manteiga, o açúcar, o mel, a casca de limão, a canela e o sal. Cozinhe 11 min./90ºC/Inversa/vel.2;</span></div>
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<span style="font-family: inherit;">- Adicione no copo o pão, os pinhões, a noz, a amêndoa e as sultanas escorridas e cozinhe 12 min./90ºC/Inversa/vel.2;</span></div>
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<span style="font-family: inherit;">- De seguida, coloque as gemas numa tacinha, coloque umas colheres do preparado que está no copo, na tacinha das gemas e mexa, para as gemas ficarem temperadas e não cozerem ao juntar ao resto. Programe 4 min./90ºC/Inversa/vel.2 sem colocar o copo de medida e vá adicionando as gemas pelo bocal da tampa. Coloque o copo de medida e deixe acabar de cozinhar;</span></div>
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<span style="font-family: inherit;">- Distribua por taças, ou uma travessa, e sirva polvilhado com canela em pó e decorado com frutos secos.</span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Pese as sultanas, coloque num recipiente cobertas com água e reserve;</span></div>
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<span style="font-family: inherit;">- Num tacho leve ao lume a água, o leite, o vinho do Porto, a manteiga, o açúcar, o mel, a casca de limão, a canela e o sal. Deixe ferver um pouco;</span></div>
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<span style="font-family: inherit;">- Adicione no tacho o pão, os pinhões, a noz, a amêndoa e as sultanas escorridas e deixe cozinhar, mexendo de de vez em quando, até ficar um creme mais espesso e o pão estiver praticamente desfeito (com a colher de pau pode ir "amassando" um pouco o pão);</span></div>
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<span style="font-family: inherit;">- De seguida, coloque as gemas numa tacinha, coloque umas colheres do preparado que está no tacho, na tacinha das gemas e mexa, para as gemas ficarem temperadas e não cozerem ao juntar ao resto. Vá adicionando as gemas, mexendo contantemente e deixe ferver;</span></div>
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<span style="font-family: inherit;">- Distribua por taças, ou uma travessa, e sirva polvilhado com canela em pó e decorado com frutos secos.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com0tag:blogger.com,1999:blog-2514462891283826884.post-60255046714104561332016-12-21T01:07:00.000+00:002017-05-08T17:37:37.301+01:00Compota de Tangerina<div style="text-align: justify;">
<span style="font-family: inherit;">Para quem ainda tem presentes a fazer, para depois oferecer nesta época natalícia, aqui está uma sugestão: uma compota de tangerina bem saborosa. Sabem aquela compota de laranja que fica com um travo azedo? Esta também, aliás, é muito parecida de sabor! Por isso, tenham em atenção que também não é para todos os gostos 😉</span></div>
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<span style="font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="font-family: inherit;">700g de tangerinas descascadas, em gomos</span></div>
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<span style="font-family: inherit;">600g de açúcar</span></div>
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<span style="font-family: inherit;">1 pau de canela (<i>opcional</i>)</span></div>
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<span style="font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="font-family: inherit;"><b><i>Método Bimby:</i></b></span></div>
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<span style="font-family: inherit;">- Coloque as tangerinas e o açúcar no copo e triture <b>10seg/vel.6</b>. Se desejar colocar canela, adicione o pau de canela no copo e programe <b>40min/120ºC/vel.1</b>. Coloque o cesto sobre a tampa, em substituição do copo medida;</span></div>
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<span style="font-family: inherit;">- Verifique a consistência do doce: Retire uma colher de sobremesa da compota para um prato e passe a colher no meio, se ficar um espaço, e a compota não voltar a "unir", está no ponto, caso contrário, programe mais <b>5min/120ºC/vel.1</b>, e assim sucessivamente até estar no ponto;</span></div>
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<span style="font-family: inherit;">- Retire o pau de canela (<i>se usou</i>) e programe <b>10seg/vel.4</b> (<i>se quiser deixar pedaços maiores de fruta, ignore este passo</i>);</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">- Coloque a compota em frascos previamente esterilizados, tape-os e vire-os ao contrário de um dia para o outro, para ganharem vácuo e aguentarem mais tempo.</span></span></div>
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<span style="font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="font-family: inherit;">- Coloque as tangerinas, o açúcar e o pau de canela <i>(opcional</i>) num tacho, e vá mexendo de vez em quando;</span></div>
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<span style="font-family: inherit;">- Verifique a consistência do doce: Retire uma colher de sobremesa da compota para um prato e passe a colher no meio, se ficar um espaço, e a compota não voltar a "unir", está no ponto, caso contrário, deixe ficar por mais algum tempo até chegar ao ponto;</span></div>
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<span style="font-family: inherit;">- Retire o pau de canela (<i>se usou</i>) e passe a compota com a varinha mágica (<i>se quiser deixar pedaços maiores de fruta, ignore este passo</i>);</span></div>
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<span style="font-family: inherit;">- Coloque a compota em frascos previamente esterilizados, tape-os e vire-os ao contrário de um dia para o outro, para ganharem vácuo e aguentarem mais tempo.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com1tag:blogger.com,1999:blog-2514462891283826884.post-23319449338696966882016-12-04T10:31:00.000+00:002017-05-08T17:37:46.947+01:00Bolinhos de Canela<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">As sugestões para o Natal continuam deste lado! Hoje trago-vos uma receita bem simples, mas tão saborosa 😊 Gosto sempre de ter bolachas/biscoitos na mesa de Natal, quando a noite já vai longa sabe muito bem beber um chá com umas bolachinhas! Para além disso, é uma boa sugestão para oferecerem como prenda a alguém. </span></div>
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<span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJ5up2NgqXkuMMQgi_6ZblcQoGaESA4eznLXXcQ1DjSK0WpTAk6m7WZIXYfnFiH6ArkaqpVFQHJiQqiwPWw7wohzWvE3NPGPQbDhhZG3v1u9zAbcbWh4rU9OaFpNXQk3MPsXY3EHQ9Es/s1600/bolinhos+canela+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgJ5up2NgqXkuMMQgi_6ZblcQoGaESA4eznLXXcQ1DjSK0WpTAk6m7WZIXYfnFiH6ArkaqpVFQHJiQqiwPWw7wohzWvE3NPGPQbDhhZG3v1u9zAbcbWh4rU9OaFpNXQk3MPsXY3EHQ9Es/s400/bolinhos+canela+II.JPG" width="266" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeMAxOxDWb_0bw6gNI5NSSduGsEklA2XQ9qfAHksjDrl2N1QwKSlDxW09liVeMA_mNPJ_0zWzNjRoCbcYIDROFcbKcKDNnCDEWNb-pUZ7MpLmbKCld0aeLwwYf6CWqlOiU9N8YJAzFbM/s1600/bolinhos+canela.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeMAxOxDWb_0bw6gNI5NSSduGsEklA2XQ9qfAHksjDrl2N1QwKSlDxW09liVeMA_mNPJ_0zWzNjRoCbcYIDROFcbKcKDNnCDEWNb-pUZ7MpLmbKCld0aeLwwYf6CWqlOiU9N8YJAzFbM/s400/bolinhos+canela.JPG" width="266" /></a></div>
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<span style="font-size: x-small;"><span style="font-family: inherit;">Fonte: </span><a href="http://bimbyworld.com/bolinhos-de-canela.bimby" style="font-family: inherit;" target="_blank">BimbyWorld</a></span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="color: #444444; font-family: inherit;">150g de açúcar amarelo</span></div>
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<span style="color: #444444; font-family: inherit;">2 cascas de limão (ou cerca de 1 colher de chá de raspa de limão)</span></div>
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<span style="color: #444444; font-family: inherit;">200g de manteiga</span></div>
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<span style="color: #444444; font-family: inherit;">2 ovos</span></div>
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<span style="color: #444444; font-family: inherit;">450g de farinha</span></div>
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<span style="color: #444444; font-family: inherit;">1 colher (de chá) de fermento</span></div>
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<span style="color: #444444; font-family: inherit;">1 colher (de café) de aroma de baunilha</span></div>
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<span style="color: #444444; font-family: inherit;">Canela em pó q.b. para envolver</span></div>
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<span style="color: #444444; font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="color: #444444; font-family: inherit;"><b><i><u>Método Bimby:</u></i></b></span></div>
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<span style="color: #444444; font-family: inherit;">- Pré-aqueça o forno a 200ºC e forre um tabuleiro com papel vegetal, reserve;</span></div>
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<span style="color: #444444; font-family: inherit;">- No copo, coloque o açúcar e casca de limão e programe <b>10seg/vel.9</b>;</span></div>
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<span style="color: #444444; font-family: inherit;">- Adicione a manteiga, o aroma de baunilha e os ovos - <b>30seg/vel.4</b>;</span></div>
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<span style="color: #444444; font-family: inherit;">- Acrescente a farinha e o fermento e programe <b>2min/vel. espiga</b>;</span></div>
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<span style="color: #444444; font-family: inherit;">- Forme pequenas bolas (de cerca de 20g) e passe por canela em pó. Coloque-as no tabuleiro e leve ao forno por, aproximadamente, 15 minutos.</span></div>
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<span style="color: #444444; font-family: inherit;"><b><i><u>Método Tradicional:</u></i></b></span></div>
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<span style="color: #444444; font-family: inherit;">- Pré-aqueça o forno a 200ºC e forre um tabuleiro com papel vegetal, reserve;</span></div>
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<span style="color: #444444; font-family: inherit;">- Misture todos os ingredientes (à excepção da canela) até obter uma massa homogénea;</span></div>
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<span style="color: #444444; font-family: inherit;">- Forme pequenas bolas (de cerca de 20g) e passe por canela em pó. Coloque-as no tabuleiro e leve ao forno por, aproximadamente, 15 minutos.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com6tag:blogger.com,1999:blog-2514462891283826884.post-16530161536019900662016-12-01T00:13:00.001+00:002017-05-08T17:37:58.608+01:00Bolinhas de Torrão de Nata e Nozes<div style="text-align: justify;">
<span style="color: #444444; font-family: inherit;">Primeiro dia de Dezembro... é sinal que o Natal está à porta! É preciso começar a pensar nas prendas, nas ementas... como eu gosto desta época! E dia um é também sinal que há novo desafio no grupo <a href="https://www.facebook.com/groups/diaumnacozinha/?fref=ts" target="_blank">Dia Um... na Cozinha!</a>, este mês obviamente que o tema é relacionado com o Natal: Prendas de Natal (comestíveis). Lembrei-me logo de fazer torrão! Depois foi só puxar um bocadinho pela imaginação e chegar a estas bolinhas tão deliciosas (que acabei por não saber bem como lhes chamar...parece-vos bem?) 😃</span></div>
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<span style="color: #444444; font-family: inherit; font-size: x-small;"><i>(Volto a repetir o que tenho dito n'outros posts, se experimentarem, mostrem-me o resultado no <a href="https://www.facebook.com/docesobreamesa/?ref=bookmarks" target="_blank">Facebook</a> 😏)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJj2skCP6Gdw7L59r5pT9WtMSkwPShRJ0XSOaimhBgX-odus0Cf7mHqYJFWsn2mVaHOWiFJBLpDawfGJT676-yOOl2so4J8BJ3gdKxd4Qmsq9YeDpVGUDlkmF2Y1mbLJMyF4wNGIzTAvc/s1600/e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJj2skCP6Gdw7L59r5pT9WtMSkwPShRJ0XSOaimhBgX-odus0Cf7mHqYJFWsn2mVaHOWiFJBLpDawfGJT676-yOOl2so4J8BJ3gdKxd4Qmsq9YeDpVGUDlkmF2Y1mbLJMyF4wNGIzTAvc/s400/e.jpg" width="266" /></a></div>
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<span style="color: #444444; font-family: inherit;">Para 24 unidades</span></div>
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<span style="color: #444444; font-family: inherit; font-size: x-small;"><b>(Adaptado <a href="https://www.recetario.es/navidad-recetas/turron-de-nata-con-nueces/c1yklbp7-a8219-843571-cfcd2-0ddp2fhe" target="_blank">daqui</a>)</b></span></div>
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<span style="color: #444444; font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="color: #444444; font-family: inherit;">200g de amêndoa inteira</span></div>
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<span style="color: #444444; font-family: inherit;">200g de açúcar</span></div>
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<span style="color: #444444; font-family: inherit;">150g de natas</span></div>
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<span style="color: #444444; font-family: inherit;">100g de nozes partidas</span></div>
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<span style="color: #444444; font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="color: #444444; font-family: inherit;"><b><i>Método Bimby</i></b></span></div>
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<span style="color: #444444; font-family: inherit;">- Coloque a amêndoa no copo e triture <b>20seg/vel.5-7-10</b>, progressivamente. Retire e reserve;</span></div>
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<span style="color: #444444; font-family: inherit;">- No copo, adicione o açúcar e pulverize <b>15seg/vel.5-7-10</b>, progressivamente;</span></div>
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<span style="color: #444444; font-family: inherit;">- Acrescente as natas ao açúcar a programe <b>12min/120ºC/vel.3</b> - <u>sem copo de medida</u>;</span></div>
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<span style="color: #444444; font-family: inherit;">- Adicione a amêndoa e as nozes e programe <b>15seg/vel.3</b>;</span></div>
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<span style="color: #444444; font-family: inherit;">- Verta a mistura num tabuleiro/travessa e aguarde umas 8 horas (<i>eu deixei uma noite inteira</i>);</span></div>
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<span style="color: #444444; font-family: inherit;">- Molde pequenas bolinhas e passe-as por chocolate em pó.</span></div>
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<span style="color: #444444; font-family: inherit;"><b><i>Método Tradicional</i></b></span></div>
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<span style="font-family: inherit;"><span style="color: #444444;">- Num tacho, leve ao lume (médio) as natas e o açúcar, mexendo constantemente até obter um creme mais espesso e sem grumos;</span></span></div>
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<span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;">- Retire o tacho do lume e adicione a amêndoa, mexa bem até ficar muito bem incorporada;</span></span></div>
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<span style="color: #444444; font-family: inherit;">- Adicione as nozes partidas e envolva;</span></div>
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<span style="color: #444444; font-family: inherit;">- Verta a mistura num tabuleiro/travessa e aguarde umas 8 horas (<i>eu deixei uma noite inteira</i>);</span></div>
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<span style="color: #444444; font-family: inherit;">- Molde pequenas bolinhas e passe-as por chocolate em pó.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9ioNDW4GNkUVyZFUSN-JmGE1PBJflXCkBj3LLcp4GFo1kQgLNzhdHw-8jBQOWH9dMdBu5oZJMF4rdwjO-jtLIVLaxEkH3Oio9h77IF0TNo_bRCrKse6zEhpmiJDAThtPDcyiWndAiJ0/s1600/Logotipo+Dia+Um...+Na+Cozinha+Dezembro+2016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9ioNDW4GNkUVyZFUSN-JmGE1PBJflXCkBj3LLcp4GFo1kQgLNzhdHw-8jBQOWH9dMdBu5oZJMF4rdwjO-jtLIVLaxEkH3Oio9h77IF0TNo_bRCrKse6zEhpmiJDAThtPDcyiWndAiJ0/s400/Logotipo+Dia+Um...+Na+Cozinha+Dezembro+2016.jpg" width="400" /></a></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com10tag:blogger.com,1999:blog-2514462891283826884.post-46313762973763880472016-11-28T13:50:00.000+00:002017-05-08T17:38:17.117+01:00Bolo de Bolacha e Palitos Champanhe<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Haverá melhor sobremesa que um bolo de bolacha? E com chocolate? Que perdição! Esta foi das últimas receitas testadas (e mais que aprovadas) cá em casa. Podem ver a receita original no site da <a href="http://www.teleculinaria.pt/receitas/bolo-bolacha-palitos-champanhe/" target="_blank">TeleCulinária</a>. Aliás, lá podem adaptar a quantidade de ingredientes consoante quiserem um bolo maior ou mais pequeno, não é óptimo? </span><br />
<span style="color: #666666; font-family: inherit;">( <span style="font-size: x-small;">Se experimentarem a receita, deixem as vossas fotos na página do <a href="https://www.facebook.com/docesobreamesa/" target="_blank">Facebook</a> 😊 </span>)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIOf8xefz3eboRnA3NK5UcGQVxRAHZjV3xcLTlynfvsrDn_nGHpFZ9a1rT9c_APzETIsBZ-ZmsIqpLF2LXuOttYAE9K46qwchyphenhyphenrpipE00a6HZEOtqBNgfJLB4y-DQEqDNEsg87DoafMc/s1600/c+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIOf8xefz3eboRnA3NK5UcGQVxRAHZjV3xcLTlynfvsrDn_nGHpFZ9a1rT9c_APzETIsBZ-ZmsIqpLF2LXuOttYAE9K46qwchyphenhyphenrpipE00a6HZEOtqBNgfJLB4y-DQEqDNEsg87DoafMc/s400/c+%25282%2529.jpg" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><b>INGREDIENTES</b></span></span></div>
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<span style="color: #666666;"><span style="font-family: inherit;">350g de bolacha </span>Maria</span><br />
<span style="color: #666666; font-family: inherit;">300g de manteiga</span></div>
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<span style="color: #666666; font-family: inherit;">150g de açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">100g de palitos de champanhe</span></div>
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<span style="color: #666666; font-family: inherit;">100g de chocolate em pó</span></div>
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<span style="color: #666666; font-family: inherit;">2 ovos</span></div>
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<span style="color: #666666; font-family: inherit;">café forte q.b. (açucarado) </span></div>
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<span style="color: #666666; font-family: inherit;">2 colheres de sopa de creme de chocolate e avelãs (tipo <i>Nutella®</i>)</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher de sopa de leite</span></div>
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<span style="color: #666666; font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="color: #666666; font-family: inherit;"><b><u><i>Método Bimby</i></u></b></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">- Coloque os biscoitos de champanhe no copo e triture <b>5seg/vel.5</b>, deve ficar tipo pão ralado;</span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-family: inherit;">- Acrescente ao copo a manteiga, o açúcar, o chocolate e os ovos. Programe <b>3min/vel.3.5</b> - deve ficar um creme fofo;</span></span></div>
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<span style="color: #666666;"><span style="font-family: inherit;">- Coloque um aro metálico num prato de servir e, por dentro, disponha camadas alternadas de bolacha </span>Maria<span style="font-family: inherit;"> levemente passadas pelo café e de creme de chocolate, sendo que a última camada deve ser de creme de chocolate;</span></span></div>
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<span style="color: #666666; font-family: inherit;">- Para a cobertura, numa tacinha coloque o creme de chocolate e avelãs e o leite e leve ao microondas por segundos, apenas para derreter um pouco o creme. Mexa bem até ficar um creme mais líquido, mas uniforme. Disponha por cima do bolo de bolacha e leve ao frigorífico por, pelo menos, umas 4 horas;</span></div>
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<span style="color: #666666;"><span style="font-family: inherit;">- Na hora de servir decore com bolacha </span>Maria<span style="font-family: inherit;"> ralada, ou palitos de champanhe ralados.</span></span></div>
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<span style="color: #666666; font-family: inherit;"><b><i><u>Método Tradicional</u></i></b></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">- Disponha os palitos de champanhe numa picadora/liquidificador e triture até ficarem tipo pão ralado;</span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-family: inherit;">- Verta para uma tigela a manteiga, o açúcar, o chocolate, os ovos e os palitos de champanhe triturados. Bata bem até ficar um creme fofo;</span></span></div>
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<span style="color: #666666; font-family: inherit;">- <span style="background-color: white;"><span style="font-family: inherit;">Coloque um aro metálico grande num prato de servir e, por dentro, disponha camadas alternadas de bolachas levemente passadas pelo café e de creme de chocolate, sendo que a última camada deve ser de creme de chocolate. </span></span></span></div>
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<span style="color: #666666; font-family: inherit;"><span style="background-color: white; font-size: 14px;">- </span>Para a cobertura, numa tacinha coloque o creme de chocolate e avelãs e o leite e leve ao microondas por segundos, apenas para derreter um pouco o creme. Mexa bem até ficar um creme mais líquido, mas uniforme. Disponha por cima do bolo de bolacha e leve ao frigorífico por, pelo menos, umas 4 horas;</span></div>
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<span style="color: #666666;"><span style="font-family: inherit;">- Na hora de servir desenforme com cuidado e sirva decorado com bolacha </span>Maria<span style="font-family: inherit;"> ralada, ou palitos de champanhe ralados.</span></span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com3tag:blogger.com,1999:blog-2514462891283826884.post-46926241448083080612016-11-24T10:58:00.000+00:002016-11-24T10:59:38.201+00:00Curd de Maracujá<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Este ano tive imensos maracujás, ao ponto de já não saber bem o que fazer com eles. Lembrei-me de fazer este <i>curd</i>, que saiu maravilhoso, sendo uma óptima sugestão para aqueles maracujás que já estão a ficar muito maduros. Supostamente deveria de levar mais ovos/gemas, e menos maracujás, mas a ideia era fazer um <i>curd</i> mais "leve", e acabou por resultar bem... ficou com bastante consistência, pouco doce (<i><span style="font-size: x-small;">os mais gulosos devem acrescentar um pouco mais</span></i>) e com um sabor fantástico dos maracujás. Exactamente o que procurava! Para um <i>curd</i> mais "composto" podem tirar à receita 2 maracujás e adicionar 1 gema.</span></div>
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<span style="color: #666666; font-family: inherit;">É bastante fácil de fazer, e o melhor? Tem imensas aplicações! Podem misturar com iogurte, usar como recheio de uma torta ou de um bolo, como cobertura de um cheesecake, numa mousse... enfim, é só dar asas à imaginação!</span></div>
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<span style="color: #666666; font-family: inherit;"><b>INGREDIENTES</b></span></div>
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<span style="color: #666666; font-family: inherit;">10 maracujás (polpa)</span></div>
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<span style="color: #666666; font-family: inherit;">50g de manteiga</span></div>
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<span style="color: #666666; font-family: inherit;">80g de açúcar amarelo (<i><span style="font-size: x-small;">podem usar branco</span></i>)</span></div>
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<span style="color: #666666; font-family: inherit;">1 ovo</span></div>
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<span style="color: #666666; font-family: inherit;"><b>PREPARAÇÃO</b></span></div>
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<span style="color: #666666; font-family: inherit;"><b><i>Método Thermomix:</i></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque a polpa dos maracujás e os restantes ingredientes no copo e programe 10 min./80ºC/vel.3;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque o curd num frasco com tampa e deixe arrefecer totalmente;</span></div>
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<span style="color: #666666; font-family: inherit;">- Guarde o frasco no frigorífico. Aguenta-se cerca de 3 semanas.</span></div>
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<span style="color: #666666; font-family: inherit;"><b><i>Método Tradicional:</i></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Leve a polpa dos maracujás com os restantes ingredientes ao lume, num tachinho, e vá mexendo até obter um creme com alguma consistência;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque o curd num frasco com tampa e deixe arrefecer totalmente;</span></div>
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<span style="color: #666666; font-family: inherit;">- Guarde o frasco no frigorífico. Aguenta-se cerca de 3 semanas.</span></div>
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<span style="color: #666666; font-family: inherit;"><u><b>Nota:</b></u> <i>O curd sai espesso q.b., ao ir ao frigorífico acaba por ficar mais espesso (como podem ver na imagem abaixo).</i></span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2tag:blogger.com,1999:blog-2514462891283826884.post-17623026677852632632016-11-19T21:44:00.000+00:002016-11-19T22:17:39.158+00:00Biscoitos de Laranja e Gengibre<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Não sei se já vos tinha dito, mas bolachas/biscoitos não é o meu forte! Não tenho jeito, nem muita paciência para os confeccionar. Vi uma receita, no livro "Truques e Dicas", da Bimby, e decidi experimentar, em vez de limão, fiz de laranja e gengibre. Ficaram divinais!! Ainda tentei molda-los com o dispara biscoitos, mas esqueçam, ou é falta de técnica, ou mesmo de jeito! Peguei no saco de pasteleiro, e <i>voilà</i>, bem mais simples!! =) </span></div>
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<span style="color: #666666; font-family: inherit; font-size: x-small;"><i>Para cerca de 50 unidades</i></span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">Raspa de 1 laranja</span></div>
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<span style="color: #666666; font-family: inherit;">120g de açúcar amarelo</span></div>
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<span style="color: #666666; font-family: inherit;">200g de manteiga</span></div>
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<span style="color: #666666; font-family: inherit;">340g de farinha</span></div>
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<span style="color: #666666;">1 ovo</span><br />
<span style="color: #666666;">1 colher (de chá) de fermento</span></div>
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<span style="color: #666666; font-family: inherit;">1/2 colher (de chá) de gengibre em pó</span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="color: #666666; font-family: inherit;"><i><b>Método Bimby</b></i></span></div>
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<span style="color: #666666; font-family: inherit;">- Pré-aqueça o forno a 200ºC;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque o açúcar e a raspa da laranja no copo e programe<b> 8seg./Vel.9</b>;</span></div>
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<span style="color: #666666; font-family: inherit;">- Acrescente a manteiga, farinha, o fermento, o gengibre e o ovo e programe 4<b>0seg./Vel.6</b>;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque a massa num dispara-biscoitos (ou num saco de pasteleiro - foi o que usei) e molde os biscoitos ao seu gosto;</span></div>
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<span style="color: #666666; font-family: inherit;">- Leve ao forno. num tabuleiro forrado com papel vegetal, por aproximadamente ... minutos (quando saem ainda não estão muito duros, mas ao arrefecerem acabam por endurecer);</span></div>
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<span style="color: #666666; font-family: inherit;">- Retire do forno, deixe arrefecer totalmente e guarde-os num frasco hermeticamente fechado.</span></div>
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<span style="color: #666666; font-family: inherit;">- Pré-aqueça o forno a 200ºC;</span></div>
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<span style="color: #666666; font-family: inherit;">- Raspe a laranja para uma taça, adicione os restantes ingredientes e bata bem, até ter uma massa uniforme;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque a massa num dispara-biscoitos (ou num saco de pasteleiro - foi o que usei) e molde os biscoitos ao seu gosto;</span></div>
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<span style="color: #666666; font-family: inherit;">- Leve ao forno. num tabuleiro forrado com papel vegetal, por aproximadamente ... minutos (quando saem ainda não estão muito duros, mas ao arrefecerem acabam por endurecer);</span></div>
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<span style="color: #666666; font-family: inherit;">- Retire do forno, deixe arrefecer totalmente e guarde-os num frasco hermeticamente fechado.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com1tag:blogger.com,1999:blog-2514462891283826884.post-25462708616139865022016-11-13T20:04:00.001+00:002017-05-08T17:39:41.114+01:00Torta de Canela <div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Tenho cá em casa uma viciada em tortas, a minha mãe adora! Então, decidi experimentar esta torta ma-ra-vi-lho-sa! Acabou por ser um bocadinho experiência, mas acabou por sair tão bem, que a "<i>viciada das tortas</i>" não parava de dizer que a torta estava uma delícia! =) Inspirei-me nas receitas da massa e recheio de torta do livro base (<i>antigo</i>) da Bimby, acabando por fazer as minhas adaptações e tornar uma simples torta/recheio, numa torta de canela que ficou, agora, no "<i>top tortas</i>" cá de casa =)</span></div>
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<span style="color: #666666; font-family: inherit;"><b>Massa da Torta</b></span></div>
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<span style="color: #666666; font-family: inherit;">6 ovos</span></div>
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<span style="color: #666666; font-family: inherit;">200g açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">250g farinha de trigo</span></div>
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<span style="color: #666666; font-family: inherit;">2 colheres (de chá) de fermento em pó</span></div>
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<span style="color: #666666; font-family: inherit;">1 pitada de sal</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher (de chá) de canela em pó</span></div>
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<span style="color: #666666; font-family: inherit;"><b>Recheio</b></span></div>
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<span style="color: #666666; font-family: inherit;">60g açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">200g leite</span></div>
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<span style="color: #666666; font-family: inherit;">40g farinha de trigo</span></div>
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<span style="color: #666666; font-family: inherit;">1 ovo</span></div>
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<span style="color: #666666; font-family: inherit;">2 gemas de ovo</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher (de café) de aroma de baunilha</span></div>
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<span style="color: #666666; font-family: inherit;">1/2 colher (de chá) de canela em pó</span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="color: #666666; font-family: inherit;"><b>Massa da Torta</b></span></div>
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<span style="color: #666666; font-family: inherit;"><u><i>Método Bimby</i></u></span></div>
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<span style="color: #666666; font-family: inherit;">- Prepare o recheio da torta e reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Pré-aqueça o forno a 180ºC. Unte uma forma retangular com manteiga e forre com papel vegetal, reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque a borboleta no copo, os ovos, o açúcar e program 2min/37ºC/vel.3;</span></div>
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<span style="color: #666666; font-family: inherit;">- Adicione a canela em pó e programe 2 min/vel.3;</span></div>
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<span style="color: #666666; font-family: inherit;">- Incorpore a farinha, o fermento e o sal - 15seg/vel.3;</span></div>
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<span style="color: #666666; font-family: inherit;">- Deite a massa no tabuleiro, espalhando bem a massa e leve ao forno por cerca de 15 minutos;</span></div>
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<span style="color: #666666; font-family: inherit;">- Desenforme quente sobre um pano polvilhado com açúcar, recheie com o creme de canela e enrole com a ajuda do pano, deixe arrefecer com o pano;</span></div>
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<span style="color: #666666; font-family: inherit;">- Retire o pano, coloque a torta no prato que vai servir e polvilhe com açúcar e canela.</span></div>
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<span style="color: #666666; font-family: inherit;"><i><u>Método Tradicional</u></i></span></div>
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<span style="color: #666666; font-family: inherit;">- - Prepare o recheio da torta e reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Pré-aqueça o forno a 180ºC. Unte uma forma retangular com manteiga e forre com papel vegetal, reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Bata as gemas com o açúcar até obter um creme fofo e esbranquiçado. Adicione a canela e bata mais um pouco;</span></div>
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<span style="color: #666666; font-family: inherit;">- Adicione a farinha, o sal e o fermento e misture (na velocidade mínima). Bata as claras em castelo e envolva delicadamente na massa, com auxílio de uma espátula;</span></div>
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<span style="color: #666666; font-family: inherit;">- - Deite a massa no tabuleiro, espalhando bem a massa e leve ao forno por cerca de 15 minutos;</span></div>
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<span style="color: #666666; font-family: inherit;">- Desenforme quente sobre um pano polvilhado com açúcar, recheie com o creme de canela e enrole com a ajuda do pano, deixe arrefecer com o pano;</span></div>
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<span style="color: #666666; font-family: inherit;">- Retire o pano, coloque a torta no prato que vai servir e polvilhe com açúcar e canela.</span></div>
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<span style="color: #666666; font-family: inherit;"><i><u>Método Bimby</u></i></span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque todos os ingredientes no copo e programe 6min./90ºC/vel.4. Retire para uma taça e deixe arrefecer.</span></div>
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<span style="color: #666666; font-family: inherit;"><i><u>Método Tradicional</u></i></span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque todos os ingredientes num tacho e leve ao lume, mexendo constantemente, até obter um creme espesso. Coloque numa taça e deixe arrefecer.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
<br />Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com4tag:blogger.com,1999:blog-2514462891283826884.post-76590431378757443162016-11-06T18:48:00.001+00:002017-05-08T17:39:50.986+01:00Delícia de Café e Bolacha<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">Foi no blogue <a href="http://docedamor.blogspot.pt/2016/07/delicia-de-cafe.html" target="_blank">Doce d'amor</a> que me encantei pela delícia de café que lá tem, acabei por fazer para a sobremesa do fim de semana! Acrescentei bolacha ralada, que com o sabor do café me relembrou o sabor do bolo de bolacha. Mais um doce "sobre (a) mesa" aprovado nesta cozinha =) Bom (<i><strike>resto de</strike></i>) Domingo! </span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">2 ovos</span></div>
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<span style="color: #666666; font-family: inherit;">500g leite</span></div>
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<span style="color: #666666; font-family: inherit;">80g de açúcar amarelo</span></div>
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<span style="color: #666666; font-family: inherit;">15g de farinha maisena</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher (de sopa) de café em pó</span></div>
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<span style="color: #666666; font-family: inherit;">120g de bolacha maria </span></div>
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<span style="color: #666666; font-family: inherit;">1/2 colher (de chá) de aroma de baunilha</span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>Método Bimby</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">- No copo bem limpo e seco, coloque a bolacha maria e rale 10seg/vel.6, retire e reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque o o leite, os ovos, açúcar, maisena e aroma de baunilha, programe 15seg/vel.5 e de seguida, 9 min/90ºC/vel.3;</span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque um pouco da bolacha ralada no fundo das taças, distribua metade do creme pelas taças e coloque bolacha ralada novamente em cada uma;</span></div>
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<span style="color: #666666; font-family: inherit;">- Na outra metade do creme adicione o café e programe 15seg/vel.4;</span></div>
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<span style="color: #666666; font-family: inherit;"><span style="font-family: inherit;">- Verta nas tacinhas e finalize com a restante bolacha ralada. Leve ao frigorífico por, pelo menos, 4 horas.</span></span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>Método Tradicional</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Triture a bolacha maria e reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Num tacho misture o leite, os ovos, açúcar, maisena e aroma de baunilha e leve ao lume até obter um creme consistente, mexendo constantemente; </span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque um pouco da bolacha ralada no fundo das taças, distribua metade do creme pelas taças e coloque bolacha ralada novamente em cada uma;</span></div>
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<span style="color: #666666; font-family: inherit;">- Na outra metade do creme adicione o café e misture;</span></div>
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<span style="color: #666666; font-family: inherit;">- Verta nas tacinhas e finalize com a restante bolacha ralada. Leve ao frigorífico por, pelo menos, 4 horas.</span></div>
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Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com1tag:blogger.com,1999:blog-2514462891283826884.post-47213547801340403402016-11-01T18:42:00.005+00:002017-05-08T17:40:01.336+01:00Pão (doce) de Chocolate<br />
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<span style="color: #666666; font-family: inherit;">O tema deste mês do grupo </span><a href="https://www.facebook.com/groups/diaumnacozinha/" style="font-family: inherit;" target="_blank">Dia Um... Na Cozinha!</a><span style="color: #666666; font-family: inherit;"> é "Pães Doces", tema este que me agradou bastante. Andei indecisa entre fazer Pão de Deus, Pão de Castanha ou até mesmo Pães de Leite. Até que comprei a TeleCulinária Robot de Cozinha nº 106, deste mês, e fiquei empolgada em experimentar o Pão de Chocolate que lá estava! E pronto, ficou assim decidido. Experimentei e aprovei. Experimentem barrar com creme de chocolate e avelãs, como podem ver nas fotos... divinal!! =)</span></div>
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<span style="font-family: inherit;"><b><u>INGREDIENTES</u></b></span></div>
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<span style="color: #666666; font-family: inherit;">500g de farinha</span></div>
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<span style="color: #666666; font-family: inherit;">150g de chocolate negro em tablete</span></div>
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<span style="color: #666666; font-family: inherit;">30g de cacau </span></div>
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<span style="color: #666666; font-family: inherit;">30g de açúcar</span></div>
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<span style="color: #666666; font-family: inherit;">330g de água</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher (de sopa) de fermento de padeiro</span></div>
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<span style="color: #666666; font-family: inherit;">1 colher (de chá) de sal</span></div>
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<span style="color: #666666; font-family: inherit;">farinha q.b.</span></div>
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<span style="color: #666666; font-family: inherit;">Açúcar em pó q.b.</span></div>
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<span style="color: #666666; font-family: inherit;"><b><u>PREPARAÇÃO</u></b></span></div>
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<span style="color: #666666; font-family: inherit;"><b><i>Método Bimby</i></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Coloque o chocolate em tablete, partido aos bocados, no copo e triture 3seg./Vel.7. Retire para uma taça e reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- No copo limpo, coloque a água e o fermento programe 2min./37ºC/Vel.2. Acrescente a farinha, o cacau, o sal, o açúcar e o chocolate picado e amasse 2 min./Vel. espiga. Retire, coloque numa taça e deixe levedar até dobrar o volume;</span></div>
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<span style="color: #666666; font-family: inherit;">- Disponha a massa numa superfície polvilhada com farinha e divida-a em 2 partes iguais.Molde-a em dois rolos e coloque.os num tabuleiro polvilhado com farinha. Cubra com um pano e deixe levedar por mais 45 minutos;</span></div>
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<span style="color: #666666; font-family: inherit;">- Pré-aqueça o forno a 200ºC. Faça três cortes na superfície de cada pão e leve ao forno por, aproximadamente, 20 minutos. Por baixo do tabuleiro dos pães, coloque outro tabuleiro com pedras de gelo para criar vapor;</span></div>
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<span style="color: #666666; font-family: inherit;">- Retire os pães do forno, deixe arrefecer e polvilhe com açúcar em pó.</span></div>
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<span style="color: #666666; font-family: inherit;"><b><i>Método Tradicional</i></b></span></div>
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<span style="color: #666666; font-family: inherit;">- Pique o chocolate em tablete, com o auxílio, por exemplo, de uma faca afiada (pode deixar bocadinhos maiores de chocolate), reserve;</span></div>
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<span style="color: #666666; font-family: inherit;">- Numa taça misture a água (morna) e o fermento, de seguida adicione a farinha, o cacau, o sal, o açúcar e o chocolate picado, amasse bem e deixe levedar até dobrar o volume;</span></div>
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<span style="color: #666666; font-family: inherit;">- Disponha a massa numa superfície polvilhada com farinha e divida-a em 2 partes iguais.Molde-a em dois rolos e coloque.os num tabuleiro polvilhado com farinha. Cubra com um pano e deixe levedar por mais 45 minutos;</span></div>
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<span style="color: #666666; font-family: inherit;">- Pré-aqueça o forno a 200ºC. Faça três cortes na superfície de cada pão e leve ao forno por, aproximadamente, 20 minutos. Por baixo do tabuleiro dos pães, coloque outro tabuleiro com pedras de gelo para criar vapor;</span></div>
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<span style="color: #666666; font-family: inherit;">- Retire os pães do forno, deixe arrefecer e polvilhe com açúcar em pó.</span></div>
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<span style="color: #e06666; font-family: inherit;"><b><i>Bom Apetite!</i></b></span></div>
Anonymoushttp://www.blogger.com/profile/08517313913490924291noreply@blogger.com2