tag:blogger.com,1999:blog-23671817239233882842024-03-13T19:52:50.995-07:00Savory TasteSavory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-2367181723923388284.post-2470131848198517862019-03-05T09:10:00.000-08:002019-03-05T09:10:50.128-08:00Pasta Fresca com Molho de Cogumelos, a.k.a My passion for mushrooms<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">500 grs. de spaghettoni | 300 grs. de cogumelos de Paris | 200 grs. de shitake frescos | 2 colheres de sopa de azeite | 1 cebola média picada | 2 dentes de alho | 2dl de natas | sal | 1 colher de sopa de manteiga | pimenta fresca | queijo parmesão ralado</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Limpe os cogumelos de qualquer impureza ou vestígio de terra, com papel de cozinha. Retire o pé e corte o chapéu em fatias. num tacho, leve ao lume o azeite com a cebola e o alho picado. Assim que a cebola começar a ficar translúcida, junte os cogumelos e tempere com sal e pimenta. Deixe cerca de 10 minutos. Junte as natas, deixe por um minuto ou dois e termine com a manteiga. Coloque alguns cogumelos de parte e triture o restante molho. Coza a massa fresca, envolve com molho e junte os cogumelos que deixou de parte.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Just taste it!</span></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com1tag:blogger.com,1999:blog-2367181723923388284.post-37631703013846248412016-05-22T11:56:00.004-07:002019-03-05T09:06:34.022-08:00Tarte de Cebola<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: x-small;">0,5Kgs. de cebola | 80 gr. de margarina | 200 gr. de toucinho fumado | 50 g. de farinha | 2.5 dl de leite quente | 2 ovos | 100 grs. de natas | sal, pimenta e noz moscada q.b.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Descasque as cebolas, corte-as em rodelas finas e refogue-as muito lentamente na margarina, sobre lume brando para estufar sem ganhar cor, durante 10 a 15 minutos. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Ao mesmo tempo, corte o toucinho fumado em dados e junte-os à cebola para que estufe por igual. Depois, espalhe a farinha sobre tudo, mexa bem e junte o leite e as natas mexendo sempre. Junte também os ovos batidos, tempere a seu gosto e deite o prepara numa forma forrada. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">Leve a cozer em forno quente durante 30 minutos aproximadamente. O toucinho fumado pode ser substituído por fiambre ou salpicão e as natas substituídas por leite.</span></div>
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<i><span style="font-family: "verdana" , sans-serif; font-size: x-small;">Just taste it!</span></i>Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-69616845877533100292015-08-23T15:23:00.004-07:002015-08-23T15:23:46.374-07:00Batatas Gratinadas com ovo e queijo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9YjvYCgRvEI9CpGQWlRtGRY8lZb92-p88L-O5tzzEt5kdBTonNDWbWbbHUmjCuVMDsbCl7Dy9SRAiZe-0f-7hpQuob3rWQS7cISqch0nZENd7OkFlVQYJj2ZJOMTHChIKC_qlusgH0s/s1600/Batatas+Gratinadas+com+ovo+e+queijo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9YjvYCgRvEI9CpGQWlRtGRY8lZb92-p88L-O5tzzEt5kdBTonNDWbWbbHUmjCuVMDsbCl7Dy9SRAiZe-0f-7hpQuob3rWQS7cISqch0nZENd7OkFlVQYJj2ZJOMTHChIKC_qlusgH0s/s320/Batatas+Gratinadas+com+ovo+e+queijo.jpg" width="320" /></a></div>
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1 kg. de Batatas | 1 dente de alho | 1 colher de sopa de manteiga | 3 ovos | 3 dl de leite | 100 gr. de queijo mozzarela ralado | Sal, pimenta e noz-moscada q.b. </div>
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Descasque as batatas e corte-as em rodelas não muito grossas; coloque-as em água por alguns minutos. </div>
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Barre um tabuleiro com o dente de algo e a manteiga. Escorra as batatas e coloque-as no tabuleiro em camadas. </div>
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Bata os ovos com o leite e tempere com sal, pimenta e noz-moscada. Regue as batatas com este preparado e pressione-as bem, para que a mistura fique entre as mesmas e estas fiquem mais compactas. </div>
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Por fim, polvilhe tudo com o queijo ralado e leve a meio do forno a 180º, durante 40 minutos. Retire e sirva quente ou frio. </div>
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<span style="font-size: xx-small;">Just taste it!</span></div>
</span>Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-86098725141843354272015-08-23T15:18:00.001-07:002015-08-23T15:18:26.769-07:00Dubliner Cheese and Tomato Stuffed Chicken Breasts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-T54bI8kGNOrSPmc_jAYBoPb0ezL_E0Zm1rcTQydoJdK8m-R1S9B-q-jYqmSoCGUp4QsC3gwYJEocg58LTdrldWnQiTEa_7F8Qwg4zxfMDpzowcTO-YlrcFvSq6KFLu_QkG-7znWmxE/s1600/Dubliner+Cheese+and+Tomato+Stuffed+Chicken+Breasts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-T54bI8kGNOrSPmc_jAYBoPb0ezL_E0Zm1rcTQydoJdK8m-R1S9B-q-jYqmSoCGUp4QsC3gwYJEocg58LTdrldWnQiTEa_7F8Qwg4zxfMDpzowcTO-YlrcFvSq6KFLu_QkG-7znWmxE/s320/Dubliner+Cheese+and+Tomato+Stuffed+Chicken+Breasts.jpg" width="227" /></a></div>
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2 large bone-in-chicken breasts2 large bone-in chicken breasts (about 2 pounds), ribs removed | 3 ounces thinly sliced Dubliner (or cheddar) cheese | 4 (1/4-inch thick) lengthwise slices plum tomato (from 1 tomato) | 4 large flat parsley leaves | Salt and pepper to taste</div>
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Preheat oven to 425°F. Coat a shallow baking sheet pan with cooking spray. </div>
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Cut each breast in half (through the bone) to make 4 equal portions. Working with one piece of chicken at a time, pull the skin back but not completely off. Lay the cheese on the chicken, then top with one slice of tomato. Place a parsley leaf flat on the tomato, and pull the skin back over to cover. Repeat with the other portions of chicken. Place the chicken on the prepared pan; season with salt and pepper if desired.</div>
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Bake 12 minutes, then lightly brush the skin with pan juices. (Take care to not brush any melted cheese on the chicken). Continue baking until an instant-read thermometer registers 165°F, about another 12 minutes. </div>
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<span style="font-size: xx-small;"><i>Just taste it! </i></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-10838712392868489732015-06-15T15:09:00.000-07:002015-08-23T15:24:31.154-07:00Salada de frango com abacate, tomate e molho rosa de iogurte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVPhFDhA7DteV3dOUr1npyNBMZeLyqHT5pSkhZgIUKSW-n50bJ01Q7-k1-ZnXGzDClDuDRw2rOmCcd4prMLYfjmtX6x3LlzzfcDw_1-QcXgU1Oe4xqKdt2YLn5KfuinoUFRft-T79qYc/s1600/Frango+com+abacate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVPhFDhA7DteV3dOUr1npyNBMZeLyqHT5pSkhZgIUKSW-n50bJ01Q7-k1-ZnXGzDClDuDRw2rOmCcd4prMLYfjmtX6x3LlzzfcDw_1-QcXgU1Oe4xqKdt2YLn5KfuinoUFRft-T79qYc/s320/Frango+com+abacate.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">1 abacate maduro | </span><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">12 tomates cereja | </span><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">1 chávena de sobras de frango assado (ou de churrasco) | </span><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">50g de alface ou mistura de alfaces</span></div>
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<span style="background-color: white; color: #333333; letter-spacing: 0px; line-height: 18.4799995422363px;"><span style="font-family: Trebuchet MS, sans-serif;">Molho Rosa de Iogurte</span></span></div>
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<span style="background-color: white; color: #333333; letter-spacing: 0px; line-height: 18.4799995422363px;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">50g de iogurte natural | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1 colher de sopa de Ketchup | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1 colher de chá de mostarda | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">alho em pó q.b. | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">sal q.b.</span></span></span></div>
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<span style="background-color: white; color: #333333; letter-spacing: 0px; line-height: 18.4799995422363px;"><span style="font-family: Trebuchet MS, sans-serif;">Lave bem a alface e os tomates cereja.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; letter-spacing: 0px; line-height: 18.4799995422363px;"><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Corte o tomate cereja ao meio e escorra bem a alface numa centrifugadora de saladas. Desfie o frango.</span></span></span></div>
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<span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Abra o abacate ao meio e cuidadosamente retire a polpa, cortando-a depois em cubos.</span></div>
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<span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Numa saladeira coloque a alface e por cima desta disponha harmoniosamente o frango desfiado, os tomates cereja abertos ao meio e os cubos de abacate.</span></div>
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<span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Prepare o molho misturando bem todos os ingredientes até obter um molho cor de rosa. </span><br />
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<span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Prove e ajuste os temperos. </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Sirva a salada com o molho, servindo-se a gosto.</span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Just taste it!</span></i></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-82940553590575869602015-06-14T16:23:00.000-07:002015-06-14T16:23:21.211-07:00Espetadas de nuggets com molho de amendoim<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUh1K9J_3KKWp5aETmwqfcSYu62l448ZbmTMBk4O5QTl6BDho8bXWuM5eGP-bcNepwCj99QngSKZO3u6wD5b4_XiEAQaTH-HDQikA4o7K0Tv_EProeRdry7cDV-qP_Sr38iL8vI7mLZg/s1600/Espetadas+nuggets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUh1K9J_3KKWp5aETmwqfcSYu62l448ZbmTMBk4O5QTl6BDho8bXWuM5eGP-bcNepwCj99QngSKZO3u6wD5b4_XiEAQaTH-HDQikA4o7K0Tv_EProeRdry7cDV-qP_Sr38iL8vI7mLZg/s320/Espetadas+nuggets.jpg" width="257" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">1 embalagem de </span>nuggets de frango Iglo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">Ingredientes para o molho: </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">1/2 chávena de manteiga de amendoim cremosa | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">1/2 chávena de leite de coco | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">1 colher de sopa de molho de soja | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">Sumo de 1 lima | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">2 dentes de alho esmagados | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">1 colher de sopa de pasta de caril vermelho | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">1 colher de sopa de açúcar mascavado</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;"> Colocar os nuggets na grelha do forno. | </span><span style="background-color: white; color: #333333; line-height: 20.5920009613037px; text-align: justify;">Levar ao forno pré-aquecido a 210ºC durante 15 minutos. </span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 20.5920009613037px;">Enquanto os </span><span style="line-height: 20.5920009613037px;">nuggets</span><span style="line-height: 20.5920009613037px;"> cozinham, misturar todos os ingredientes do molho, com uma vara de arames. Colocar os </span><span style="line-height: 20.5920009613037px;">nuggets</span><span style="line-height: 20.5920009613037px;"> em espetos e servir com o molho.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 20.5920009613037px;">Estes </span><span style="line-height: 20.5920009613037px;">nuggets</span><span style="line-height: 20.5920009613037px;"> resultam muito bem como aperitivo servidos num dia de festa enquanto se preparam as bebidas ou para quando recebemos amigos em casa.</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><span style="line-height: 20.5920009613037px;"><i>Just taste it!</i></span></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-35161225567038556422015-06-14T16:12:00.000-07:002015-06-14T16:13:33.889-07:00PANQUECAS DE IOGURTE <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvUPUfZ55ejhSdf2PGlGtJX5eWyVwXXGBFM6sOThG_lx-X4v8q6fdfFP54mmkLXbZifz2Rbv7YXuejiJmSPrR-BEW5da75VcNYLlCoR4W2GuROvIQCbERYzoL9RPeW_biK7ucF353NXA/s1600/panquecas+iogurte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisvUPUfZ55ejhSdf2PGlGtJX5eWyVwXXGBFM6sOThG_lx-X4v8q6fdfFP54mmkLXbZifz2Rbv7YXuejiJmSPrR-BEW5da75VcNYLlCoR4W2GuROvIQCbERYzoL9RPeW_biK7ucF353NXA/s320/panquecas+iogurte.jpg" width="212" /></a></div>
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1 chávena de chá <span itemprop="ingredients" style="box-sizing: border-box;">de farinha de trigo | </span>1 c. de chá <span itemprop="ingredients" style="box-sizing: border-box;">de sal | </span>1 c. de chá <span itemprop="ingredients" style="box-sizing: border-box;">de bicarbonato de sódio | </span>1 pitada <span itemprop="ingredients" style="box-sizing: border-box;">de fermento em pó | </span>1 <span itemprop="ingredients" style="box-sizing: border-box;">gema de ovo (ligeiramente batida) </span>1 <span itemprop="ingredients" style="box-sizing: border-box;">iogurte natural | </span>1 chávena de chá <span itemprop="ingredients" style="box-sizing: border-box;">de leite | </span>2 <span itemprop="ingredients" style="box-sizing: border-box;">claras de ovos</span></div>
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Numa tigela, peneire a farinha, o sal, o bicabornato de sódio e o fermento. Misture a gema com o iogurte natural e o leite e junte à mistura da farinha. Mexa apenas o suficiente para que os ingredientes fiquem humedecidos. Bata as claras em castelo firme, sem ser seca, e adicione à massa.</div>
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Aqueça uma frigideira anti-aderente. Coloque a massa às colheradas (usando uma colher de sopa), na frigideira já quente e frite em lume brando até que a superfície das panquecas borbulhe. Vire e frite do outro lado, até dourar ligeiramente. Sirva de imediato, podendo usar um doce light a seu gosto.</div>
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<span itemprop="ingredients" style="box-sizing: border-box;"><i><span style="font-size: xx-small;">Just taste it!</span></i></span></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-47827272558162781172015-04-04T11:34:00.004-07:002015-06-14T16:13:15.834-07:00Penne com Tomate Fresco, Azeitonas e Alho<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-ZPRmJ3llsqaB-RxW-mce6nueXwa5-XtKBO1hiWSExSRf4PIHSS-o5Yia3a2izNuidgfer-FgFntEIW8Ns7RrYxpQbky7PTGDg2c1zv0NsU7Vc5L-GwSCgbe9QMxS3AUiNR4xlGmYRE/s1600/Penne+com+Tomate+Fresco,+Azeitonas+e+Alho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-ZPRmJ3llsqaB-RxW-mce6nueXwa5-XtKBO1hiWSExSRf4PIHSS-o5Yia3a2izNuidgfer-FgFntEIW8Ns7RrYxpQbky7PTGDg2c1zv0NsU7Vc5L-GwSCgbe9QMxS3AUiNR4xlGmYRE/s1600/Penne+com+Tomate+Fresco,+Azeitonas+e+Alho.jpg" width="211" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">200 gr. de massa penne | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">2 tomates cacho | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">1 dente de alho pequeno | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">12 azeitonas descaroçadas (usei verdes porque eram as que tinha em casa) | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">azeite virgem extra q.b. | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">sal e pimenta q.b. | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">manjericão fresco q.b. | </span><span style="background-color: white; color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">queijo parmesão ralado na hora q.b.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Trebuchet MS, sans-serif; font-size: x-small; letter-spacing: 0px; line-height: 18.4799995422363px;">Coza a massa em água a ferver temperada de sal até que esta fique al dente.</span></div>
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<span style="background-color: white; color: #333333; font-family: Trebuchet MS, sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">Cuidadosamente retire a pele ao tomate (descascando-os os escaldando-os primeiro) e corte-os depois em cubinhos pequenos. Coloque o tomate numa taça de servir e tempere com um pouco de sal, azeite e pimenta moída na hora. </span></div>
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<span style="background-color: white; color: #333333; font-family: Trebuchet MS, sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">Junte depois o dente de alho (pequeno) previamente ralado ou esmagado e misture bem. Acrescente depois as azeitonas previamente cortadas em rodelas e as folhas de manjericão rasgadas com as mãos.</span></div>
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<span style="letter-spacing: 0px; line-height: 18.4799995422363px;">Assim que a massa estiver cozida, escorra-a e coloque-a na saladeira envolvendo-a com o molho. Regue com um pouco mais de azeite e acrescente parmesão a gosto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; letter-spacing: 0px; line-height: 18.4799995422363px;">Envolva bem e sirva de imediato.</span></div>
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<span style="letter-spacing: 0px; line-height: 18.4799995422363px;"><i><span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">Just taste it!</span></i></span></div>
</span>Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-28915251455597513402015-02-14T04:54:00.003-08:002015-02-14T04:54:54.580-08:00Hamburgueres no Forno com Cobertura de Legumes e Queijo<div style="background-color: white;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAl_ja9ahB76Bkwdm6CDUxHqgLaWWg_7CqsXq8H3KBxDuUGdlPRZJy6A35nZETaX6nV0X1QS5fCc7g8b1SSNslxARpvYg4nmuB-6GxEPVb2n9Spt5CSzidozeUjuB_dd_7DZ8cBf2hE8/s1600/Hamburguer+no+forno+com+legumes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBAl_ja9ahB76Bkwdm6CDUxHqgLaWWg_7CqsXq8H3KBxDuUGdlPRZJy6A35nZETaX6nV0X1QS5fCc7g8b1SSNslxARpvYg4nmuB-6GxEPVb2n9Spt5CSzidozeUjuB_dd_7DZ8cBf2hE8/s1600/Hamburguer+no+forno+com+legumes.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">650gr. de carne de vaca picada em </span><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Hambúrgueres</span><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">| </span></span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">1 cebola roxa | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">1 alho francês 1 cenoura | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">1 dente de alho | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">1 tomate maduro | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">4 fatias finas de fiambre | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">4 fatias finas de queijo | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">sal e pimenta q.b. | </span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">azeite q.b. | ó</span><span style="color: #333333; font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">regãos secos q.b.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">Coloque os </span><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">hambúrgueres</span><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;"> num tabuleiro que vá ao forno e à mesa e regue com um fio de azeite. Leve ao forno previamente aquecido a 180ºC durante cerca de 15 minutos.</span></span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Entretanto descasque a cebola e os dentes de alho. Corte a cebola em meias luas e os dentes de alho em rodelas finas. Coloque um pouco de azeite numa frigideira e aloure a cebola e o alho até que fique translúcido. Junte depois o alho francês em rodelas, a cenoura desfiada e o tomate sem pele em pedaços. Tempere de sal e pimenta e deixe cozinhar até ter um molho espesso.</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Verta depois esta mistura sobre os hambúrgueres, e cubra depois cada hamburguer com uma fatia de fiambre e outra de queijo, polvilhando no fim com um pouco de oregãos secos.</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Deixe o queijo derreter e sirva com um pouco de arroz branco e uma salada verde.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small; letter-spacing: 0px;"><i>Just taste it!</i></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-54258950868126249802015-02-14T04:18:00.000-08:002015-02-14T04:18:02.621-08:00Cogumelos com Queijo de Cabra e Rucula<div style="background-color: white; color: #333333; font-size: 13.1999998092651px; line-height: 18.4799995422363px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2jo6AU3etDIPxyW7RE-UTcJUmzhby5IXrEDMS6tQkb6Bnzg3j3THeu6p-Z2lfJh4f9qCd5m_z09w6hwb01A-et4bQMyT_XOMcw5gq7pT3Mr0SAKlaXd7yeM4KX1pyLLZL59c02raNu4/s1600/cogumelos+recheados+com+queijo+de+cabra.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2jo6AU3etDIPxyW7RE-UTcJUmzhby5IXrEDMS6tQkb6Bnzg3j3THeu6p-Z2lfJh4f9qCd5m_z09w6hwb01A-et4bQMyT_XOMcw5gq7pT3Mr0SAKlaXd7yeM4KX1pyLLZL59c02raNu4/s1600/cogumelos+recheados+com+queijo+de+cabra.jpg" height="201" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">6 cogumelos | </span><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">75g de queijo de cabra | </span><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">sal e pimenta q.b. | </span><span style="font-size: 13.1999998092651px; letter-spacing: 0px; line-height: 18.4799995422363px;">rúcula q.b. para servir</span></span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Limpe e lave bem os cogumelos e retire-lhe os pezinhos. (Guarde os pés para colocar na sopa, ou para cozinhar num estufado ou refogado). Coloque os cogumelos num prato que vá ao forno e tempere-os com um pouco de sal e pimenta.</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Corte depois o queijo de cabra em pedacinhos e encha a cavidade dos cogumelos com o queijo.</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Leve ao forno já aquecido a 180ºC até que o queijo derreta e os cogumelos fiquem macios</span></div>
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<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Sirva de imediato sobre um pouco de rucula, temperada com um pouco de vinagre balsâmico e com fatias de pão torrado.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small; letter-spacing: 0px;"><i>Just taste it!</i></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-30571888894526577072015-02-13T15:42:00.001-08:002015-02-13T15:42:40.538-08:00Arroz Frito Aromático<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkyq6CNmHCXlST2F6umcJiLL-jKlBeB7l0ZV2f3LaBWSbXbu1cE0V978yCckdEoqeLs5dg3rZw4TD02Vv15U-c18F023elmk8pkr438MmPDIH6LJzCVi49vtZHW2Z5H1chmt4_QDtwjo/s1600/Arroz+Frito+Arom%C3%A1tico.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkyq6CNmHCXlST2F6umcJiLL-jKlBeB7l0ZV2f3LaBWSbXbu1cE0V978yCckdEoqeLs5dg3rZw4TD02Vv15U-c18F023elmk8pkr438MmPDIH6LJzCVi49vtZHW2Z5H1chmt4_QDtwjo/s1600/Arroz+Frito+Arom%C3%A1tico.jpg" height="212" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18.4799995422363px;">1 taça de arroz basmati já cozinhado (sobras!) | </span><span style="background-color: white; line-height: 18.4799995422363px;">1 malagueta “chilli” | </span><span style="background-color: white; line-height: 18.4799995422363px;">1 dente de aho | </span><span style="background-color: white; line-height: 18.4799995422363px;">1 pedacinho pequeno de gengibre fresco | </span><span style="background-color: white; line-height: 18.4799995422363px;">1 cenoura | </span><span style="background-color: white; line-height: 18.4799995422363px;">100g de couve lombarda | </span><span style="background-color: white; line-height: 18.4799995422363px;">2 ovos | </span><span style="background-color: white; line-height: 18.4799995422363px;">Molho de peixe (fish sauce) q.b. (se não tiverem podem usar molho de soja apesar de serem completamente diferentes!) | </span><span style="background-color: white; line-height: 18.4799995422363px;">Coentros frescos picados | </span><span style="background-color: white; line-height: 18.4799995422363px;">1 colher de sopa de óleo de girassol </span></span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18.4799995422363px;">Pique a malagueta e rale ou pique o alho e o gengibre. Rale a cenoura e corte a couve em juliana. Reserve.</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18.4799995422363px;">Leve ao lume uma frigideira grande com o óleo e frite durante uns segundos a malagueta, o alho e o gengibre. </span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18.4799995422363px;">Acrescente depois a cenoura e a couve em juliana e deixe saltear durante uns minutos até estarem cozinhados mais ainda crocantes. Acrescente agora o arroz e envolva bem nos legumes deixando aquecer.</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18.4799995422363px;">Abra um “buraco” no meio da frigideira e verta para aí os ovos previamente batidos. Junte-lhes um pouco de coentros frescos picados e umas gotas de molho de peixe (ou molho de soja). Mexa os ovos até que comecem a coagular e vá depois envolvendo-os com o arroz que se encontra na frigideira.</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18.4799995422363px;">Tempere a gosto com um pouco mais de molho de peixe, se necessário e sirva polvilhado com mais coentros picados.</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18.4799995422363px;">Sirva simples ou como acompanhamento.</span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18.4799995422363px;"><i>Just taste it!</i></span></div>
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<em style="background-color: white; line-height: 18.4799995422363px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">(adaptado de Gordon Ramsay´s Ultimate Cookery Course – Gordon Ramsay, pág 155)</span></em></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-51496732712678054922015-01-18T14:22:00.001-08:002015-01-18T14:22:57.283-08:00Muffins de mozzarela fresca e fiambre<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDdRpKCdFJk41YIRFTv4BnXIURBpDkmgPHZ0G0asFzOcTtCmAz1c9gQkziBg7x62JxliswV4V5lbhgR9hs-9weLjXzWOSI74OjfILG-fyfgJSD_NIN7jno0Vf67IFyqFUQMDVRtjYIo8/s1600/Muffins+de+mozzarela+fresca+e+fiambre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDdRpKCdFJk41YIRFTv4BnXIURBpDkmgPHZ0G0asFzOcTtCmAz1c9gQkziBg7x62JxliswV4V5lbhgR9hs-9weLjXzWOSI74OjfILG-fyfgJSD_NIN7jno0Vf67IFyqFUQMDVRtjYIo8/s1600/Muffins+de+mozzarela+fresca+e+fiambre.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 ovos | sal | pimenta preta moída na altura | 200 ml. de leite magro | 50 ml. de azeite | 1 bola de mozzarella fresca | coentros | 5 fatias fiambre de frango | 100 gr. farinha de trigo | 100 gr. farinha de trigo integral | 1 colher de chá de fermento</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Começar por bater os ovos com o leite. Juntar o azeite e temperar com sal e pimenta. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Adicionar a mozzarella desfiada e o fiambre cortado em fatias finas. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Adicionar os coentros picados e bater as duas farinhas com o fermento. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Levar a forno quente em formas de muffins num tabuleiro até estarem prontos.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it|</i></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-45584859314193174582015-01-18T14:18:00.000-08:002015-02-13T15:44:42.215-08:00Pãezinhos recheados<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUWp6PCFx7Xgb49UsQ276zbyGV1fUBM1EstpA4_tQG48jmlNQRfo0ughBDFa6AqSkyEXJ2b8MP9TGO6UNZFZu6L_fRIDfIWL6fLvjVaQdkE43RunuRODFqok-8b8-r0F7g1a7R9BDYII/s1600/fotografia+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUWp6PCFx7Xgb49UsQ276zbyGV1fUBM1EstpA4_tQG48jmlNQRfo0ughBDFa6AqSkyEXJ2b8MP9TGO6UNZFZu6L_fRIDfIWL6fLvjVaQdkE43RunuRODFqok-8b8-r0F7g1a7R9BDYII/s1600/fotografia+2.JPG" height="239" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 tabletes de 15g de fermento para pão | 1 xícara de leite morno | 1 xícara de óleo | 1 colher de chá de sal | Farinha de trigo o suficiente para a massa desgrudar das mãos | 2 gemas para pincelar</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Em um recipiente, dissolva o fermento no leite morno, depois de bem dissolvido, acrescente os outros ingredientes, inclusive a farinha, mas essa aos poucos, até a massa desgrudar das mãos. Deixe descansar por meia hora.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Decorrido esse tempo, pegue pequenos pedaços da massa e abra com o rolo em pequenos retângulos, coloque o recheio a seu gosto (por ex.: presunto e queijo, fatia ou picados) e enrole como um mini rocambole.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Pincele com as gemas e leve ao forno pré-aquecido a 180ºC, em forma untada com óleo, por aproximadamente 20 minutos ou até que fiquem douradinhos. Sirva em seguida. Essa receita rende 25 pãezinhos pequenos.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it!</i></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-74082811350413238772014-12-29T05:22:00.001-08:002014-12-29T15:26:59.891-08:00Mini Bacon & Sweet Corn Fritters with Fresh Tomato Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIp4PPw-eGwGnyPUerDMMPGbFfGqHd29sZkgeTWfu71GEBXuBFGl6o3NCBWiUc6bzULmSad5RytbUv9XLctd7RNEE6bm2cj0orR4Tq_ukXCANeURVOONmLNZwBJ9uWDPB_0H7BUDAzE8/s1600/mini+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuIp4PPw-eGwGnyPUerDMMPGbFfGqHd29sZkgeTWfu71GEBXuBFGl6o3NCBWiUc6bzULmSad5RytbUv9XLctd7RNEE6bm2cj0orR4Tq_ukXCANeURVOONmLNZwBJ9uWDPB_0H7BUDAzE8/s1600/mini+bacon.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 whole eggs, plus 1 egg white | 170 grs.</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> all-purpose flour, sifted | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">about 75ml milk | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">salt and freshly ground black pepper | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">4–6 slices thick-cut bacon | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 can sweet corn kernels, drained | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 small shallots, finely chopped | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">pinch of ground cumin | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tablespoon chopped fresh chives | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">vegetable oil, for frying </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">For the Salsa | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">200 grs baby plum tomatoes, roughly chopped | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 red onion, finely chopped | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tablespoons chopped fresh flat-leaf parsley | </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tablespoons olive oil</span></div>
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Place the egg white in a large bowl and crack one of the whole eggs into another bowl. Separate the remaining whole egg and add the yolk to the bowl with the whole egg and the white to the other bowl containing the white.</div>
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Add the flour and a little over half of the milk to the whole egg and extra yolk and mix together—this should keep you from getting a lumpy batter (says he!). Gradually beat in enough of the remaining milk to make a thick batter.</div>
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Season well with salt and pepper and let stand for about 20 minutes.</div>
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Meanwhile, cook the bacon on both sides until crisp. Let cool slightly, then cut into small pieces.</div>
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For the salsa, mix all the salsa ingredients together in a bowl and season with salt and pepper.</div>
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Pour the sweet corn into a colander and use the back of a spoon to gently squeeze out any excess water. Add to the batter with the chopped shallots, bacon, cumin, and chives.</div>
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Whisk the egg whites until stiff, then add to the batter and fold together.</div>
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Heat a little vegetable oil in a non-stick frying pan. Add separate spoonfuls of the batter mixture and allow them to spread slightly. Cook, in batches, over medium heat for about 2–3 minutes, or until just set and golden brown on the bottom, then turn over and cook the other side.</div>
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Serve the fritters hot with the fresh tomato salsa.</div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it|</i></span></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-85550280167642829842014-12-28T18:42:00.001-08:002014-12-28T18:42:58.356-08:005 Simmer Pot Recipes To Make Your Home Smell Like Fall<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc0IZP0WcQpr0icrwv4_CbSNIjPaact7Otr5rPVw4d5sLFMQZZ-7jm2o6IwMA-n8z_kogSt9I-cMwXRDCyArhHg1Vk7Zk2A05avbwWyW0nsU3OR8KklkrLnlxJh_-pStE92z6qn24Hro/s1600/orange+peel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc0IZP0WcQpr0icrwv4_CbSNIjPaact7Otr5rPVw4d5sLFMQZZ-7jm2o6IwMA-n8z_kogSt9I-cMwXRDCyArhHg1Vk7Zk2A05avbwWyW0nsU3OR8KklkrLnlxJh_-pStE92z6qn24Hro/s1600/orange+peel.jpg" /></a></div>
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<span style="box-sizing: border-box;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Vamos experimentar entrar por outras áreas. Tenho uma <i>crush </i>por tudo o que é culinária, decoração, diy. A viver no nosso ninho desde Julho têm sido dias de descoberta e de melhoria. Este tem sido um blogue maioritariamente de receitas mas vamos entrar numa nova fase. </span></span></div>
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<span style="box-sizing: border-box;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Este é um projecto para amanhã. Experimentar umas receitas para dar um cheirinho bom à nossa casa. Conto amanhã dar feedback sobre os resultados.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="box-sizing: border-box;">Be Prepared:</b> Get into the habit of saving (rather than composting) your orange peels, lemon and lime peels, and apple and pear skins skins.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="box-sizing: border-box;">Instructions:</b> Fill a small saucepan with water and bring to a boil. Add the ingredients from your favorite recipe, continue to boil for a few minutes, then turn the heat down to simmer. Add water as needed, usually every 30 minutes or so.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><strong style="box-sizing: border-box;">Recipe #1</strong><br style="box-sizing: border-box;" />Cinnamon sticks<br style="box-sizing: border-box;" />Apple peels<br style="box-sizing: border-box;" />Orange rinds<br style="box-sizing: border-box;" />Whole cloves</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="box-sizing: border-box;">Recipe #2</b><br style="box-sizing: border-box;" />Peel from 1 lemon<br style="box-sizing: border-box;" />Peel from 1 orange<br style="box-sizing: border-box;" />2 bay leaves<br style="box-sizing: border-box;" />3 cinnamon sticks<br style="box-sizing: border-box;" />2 Tablespoons whole cloves</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="box-sizing: border-box;">Recipe #3</b><br style="box-sizing: border-box;" />A few drops vanilla<br style="box-sizing: border-box;" />Orange peels</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="box-sizing: border-box;">Recipe #4</b><br style="box-sizing: border-box;" />1 cup dried lavender<br style="box-sizing: border-box;" />1 tsp anise<br style="box-sizing: border-box;" />1 Tablespoon nutmeg<br style="box-sizing: border-box;" />1 Tablespoon whole cloves<br style="box-sizing: border-box;" />1 Cinnamon stick</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b style="box-sizing: border-box;">Recipe #5</b><br style="box-sizing: border-box;" />5 bay leaves<br style="box-sizing: border-box;" />1 Tablespoon whole cloves<br style="box-sizing: border-box;" />2 sticks cinnamon</span></div>
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<i><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Just try it!</span></i></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-496847748779720582014-12-28T18:33:00.002-08:002014-12-28T18:33:26.542-08:00How to make cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFOgJu3XJLtreNyGsiWWeK9m8YiyRmkAf4Xo81R2gG65_hsL-Csy0qNQJEvM574Sh6-fyTmdMKuUdj2nKtxmmaY8XlKpAzb9Sn0vLbfTD9jiDnvr3L5tH-7PTbIbHE85zjyZf-Be15Is/s1600/how+to+make+cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFOgJu3XJLtreNyGsiWWeK9m8YiyRmkAf4Xo81R2gG65_hsL-Csy0qNQJEvM574Sh6-fyTmdMKuUdj2nKtxmmaY8XlKpAzb9Sn0vLbfTD9jiDnvr3L5tH-7PTbIbHE85zjyZf-Be15Is/s1600/how+to+make+cheesecake.jpg" height="320" width="228" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small; font-weight: normal;"><span style="line-height: 23.25px;">2 pounds cream cheese | </span><span style="line-height: 23.25px;">1 cup sugar | </span><span style="line-height: 23.25px;">1 tablespoon cornstarch, or 2 tablespoons all-purpose flour (optional) | </span><span style="line-height: 23.25px;">1/8 teaspoon salt | </span><span style="line-height: 23.25px;">1/2 cup sour cream | </span><span style="line-height: 23.25px;">2 teaspoons lemon juice (optional) | </span><span style="line-height: 23.25px;">1 teaspoon vanilla extract | </span><span style="line-height: 23.25px;">3 large eggs | </span><span style="line-height: 23.25px;">1 large egg yolk</span></span></h3>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><em style="box-sizing: border-box;">For the crust:</em><span itemprop="ingredients" style="box-sizing: border-box;">12 whole graham cracker rectangles | </span>5 tablespoons butter, plus extra to grease the pan</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Preheat the oven and warm the cream cheese: </span>Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Rub the pan with butter: </span>Use your fingers to rub a small pat of butter all over the bottom and sides of the pan.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Wrap the pan in foil: </span>Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Prepare the crust: </span>Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs — you should have 1 1/2 to 2 cups. Melt 5 tablespoons of butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra tablespoons of water (one a time) until the mixture holds together. Transfer it into the springform pan and use the bottom of a glass to press it evenly into the bottom. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Bake the crust: </span>Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Mix the cream cheese, sugar, cornstarch, and salt: </span>Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Mix in the sour cream, lemon juice, and vanilla: </span>Add the sour cream, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Mix in the eggs and yolk one at a time: </span>With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Stir a few times by hand: </span>Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Pour the batter over the cooled crust: </span>Check to make sure the crust and the sides of the pan are cool — if they're cool enough to comfortably touch, you can go on. Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Transfer the pan to the water bath: </span>Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Bake the cheesecake: </span>Bake the cheesecake at <span style="box-sizing: border-box;">350°F for 50 to 60 minutes</span>. Cakes baked in a 10-inch pan will usually cook in 50 to 55 minutes; cakes in a 9-inch pan will cook in 55 to 60 minutes. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Cool the cheesecake in the oven: </span>Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Run a knife around the edge of the cake and cool the cake completely: </span>After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Chill the cheesecake for four hours in the refrigerator: </span>Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Top the cheesecake and serve:</span> Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small; line-height: 1.2;"><u>Ideas for Topping Your Cheesecake</u></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small; text-align: center;">Spread the top with a thin layer of sour cream or whipped cream</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small; text-align: center;">Pour soft chocolate ganache over the top of the cheesecake</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small; text-align: center;">Add chopped fresh fruit, either all on its own or tossed with a fruit syrup</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small; text-align: center;">Warm some peanut butter with a little cream to form a sauce and pour this over the cheesecake</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><span style="line-height: 23.25px;"><i>Just taste it!</i></span></span></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-44036897309862485662014-12-28T18:22:00.002-08:002014-12-28T18:24:05.266-08:00How to...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Descobri um site que para mim é uma perdição. Ainda não tenho grande noção no que toca a direitos de autor no mundo da blogosfera. Como não quero faltar ao respeito a ninguém informo que tendo colocado uns posts com o título <i>How to.... </i>que são retirados deste site.</span><br />
<i><span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></i>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">O site em questão é <a href="http://www.thekitchn.com/" target="_blank">the kitchn</a> e recomendo vivamente. Todo o site é uma perdição desde receitas até propostas de decoração. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Fica aqui a minha homenagem a este site, de visita recorrente.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it!</i></span>Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-66265510348510738712014-12-28T18:04:00.002-08:002014-12-28T18:04:16.474-08:00Wishlist # 3 - Cast Iron<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Sinto que mudava a cozinha cá em casa...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="http://www.lecreuset.com/cookware/french-ovens---braisers/round-french-ovens/13-1-4-qt-round-french-oven" target="_blank">Le Creuset <span style="background-color: white;">13 1/4 qt. Round French Oven Cast Iron</span></a></span>Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-3595713406302714712014-12-28T17:54:00.002-08:002014-12-28T18:22:59.705-08:00How To Cook a Pork Shoulder<div style="background-color: white; box-sizing: border-box; line-height: 23.25px; margin-bottom: 1em;">
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<span itemprop="ingredients" style="box-sizing: border-box;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span itemprop="ingredients" style="box-sizing: border-box;">4 to 6 pound boneless pork shoulder or butt (or 5 to 7 pounds bone-in) | </span><span itemprop="ingredients" style="box-sizing: border-box;">1/2 tablespoon salt | </span><span itemprop="ingredients" style="box-sizing: border-box;">1/2 tablespoon pepper | </span><span itemprop="ingredients" style="box-sizing: border-box;">1 to 3 tablespoons mixed spices or dry herbs | </span><span itemprop="ingredients" style="box-sizing: border-box;">1 tablespoon vegetable or olive oil oil | </span>1 yellow onion, sliced (optional) | 1 carrot, roughly chopped (optional) | 3 stalks celery, roughly chopped (optional) | <span itemprop="ingredients" style="box-sizing: border-box;">4 cloves garlic, smashed (optional) | </span><span itemprop="ingredients" style="box-sizing: border-box;">1 1/2 cups liquid (</span><em style="box-sizing: border-box;">chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids) | </em><span itemprop="ingredients" style="box-sizing: border-box;">2 to 4 tablespoons liquid smoke (optional) | </span><span itemprop="ingredients" style="box-sizing: border-box;">1/4 to 1/2 cup barbecue sauce (optional)</span></span></span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Heat the oven to 325°F: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Trim the pork: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Season the pork: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so that the meat is evenly coated on all sides.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Sear the pork (optional):</strong><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan.</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Add the vegetables (if using):</strong><span style="font-family: Verdana, sans-serif; font-size: x-small;"> </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Add the liquid: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Bring to a simmer: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Cover and transfer to the oven: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Once simmering, cover the Dutch oven and transfer the whole pot to the oven.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Cook for 2 to 4 hours, until fork tender: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender: when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure. If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Transfer the pork to a large bowl: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Strain the cooking liquid: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Moisten the pork with cooking liquid or barbecue sauce (optional):</strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.</span></div>
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<strong style="box-sizing: border-box; font-family: Verdana, sans-serif; font-size: small;">Serve or freeze the pork: </strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.</span></div>
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<i><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Just taste it!</span></i></h3>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-10941366684615922952014-12-28T14:25:00.001-08:002014-12-28T18:23:09.086-08:00How to Make Marinara Sauce<div style="text-align: center;">
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<img src="http://p-fst1.pixstatic.com/53ee335fdbfa3f07e30009b4/_w.540_s.fit_/2014-08-18-Marinara-Sauce-11.jpg" height="320" width="228" /></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span itemprop="ingredients" style="box-sizing: border-box;">1 tablespoon olive oil | </span><span itemprop="ingredients" style="box-sizing: border-box;">1 small yellow onion, finely diced | </span><span itemprop="ingredients" style="box-sizing: border-box;">2 to 3 cloves garlic, minced | </span><span itemprop="ingredients" style="box-sizing: border-box;">1 (28-ounce) can whole peeled tomatoes | </span>1 bay leaf | <span itemprop="ingredients" style="box-sizing: border-box;">1/4 teaspoon salt | </span><span itemprop="ingredients" style="box-sizing: border-box;">Fresh thyme, basil, oregano, or other herbs | </span>Parmesan cheese, to garnish, optional | Cooked pasta, to serve</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Sauté the onions and garlic: </span>Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">C</span><span style="box-sizing: border-box;">rush the tomatoes and add to the pan: </span>Add the tomatoes and their juices to the pan with the onions. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with your spatula. Alternatively, you can cut the tomatoes with kitchen shears while they're still in the pan.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Add the bay leaf and fresh herbs: </span>Add the bay leaf, the salt, and fresh herbs like thyme and oregano to the pan with the sauce. If you're adding basil, wait to add it until the end of cooking.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Simmer for about 20 minutes: </span>Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Meanwhile, cook the pasta: </span>While the sauce is simmering, cook the pasta, toss together a salad, or finish any other meal components.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box;">Serve the sauce: </span>Remove the bay leaf and any herb stems. Serve the sauce immediately over pasta with a sprinkle of parmesan cheese. Leftovers will keep refrigerated for about a week or can be frozen for up to 3 months.</span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="box-sizing: border-box; line-height: 23.25px;">Dress It Up!</span><span style="line-height: 23.25px;"> </span><span style="line-height: 23.25px;">Dress up this simple sauce with a splash of red wine or balsamic vinegar, throw a few more veggies in with the onions, or cook up some ground beef or mushrooms for a more substantive sauce.</span></span></span></h3>
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<span style="font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 23.25px;">From one of my favourite <a href="http://www.thekitchn.com/how-to-make-marinara-sauce-cooking-lessons-from-the-kitchn-207121#recipe" target="_blank">sites</a> </span></span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><span style="line-height: 23.25px;"><i>Just taste it!</i></span></span></span></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-61562603312288655212014-11-29T16:03:00.000-08:002014-11-29T16:03:09.406-08:00Conforto de uma Noite de Sábado - crepes para todos os acompanhamentos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrWXMd0zWeW4lpiebA1Y9GxtjwZWDjZei6o8XLvC74jWKkjQzjjNzvVI_6gmPzkjXqcMTgTAGMzFlQHK3HLkfvBChXha9tDuFBup1TEs7jEOwghq-OdimWsiaFTCHwFEHd9PzVZUKFF4/s1600/Crepes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrWXMd0zWeW4lpiebA1Y9GxtjwZWDjZei6o8XLvC74jWKkjQzjjNzvVI_6gmPzkjXqcMTgTAGMzFlQHK3HLkfvBChXha9tDuFBup1TEs7jEOwghq-OdimWsiaFTCHwFEHd9PzVZUKFF4/s1600/Crepes.jpg" height="318" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18.7000007629395px;">250ml de leite | </span><span style="background-color: white; line-height: 18.7000007629395px;">100g de farinha | </span><span style="background-color: white; line-height: 18.7000007629395px;">2 ovos e 1 gema ovos | </span><span style="background-color: white; line-height: 18.7000007629395px;">50g de margarina derretida | </span><span style="background-color: white; line-height: 18.7000007629395px;">1 colher de sopa de açúcar | </span><span style="background-color: white; line-height: 18.7000007629395px;">Uma pitada de sal</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18.7000007629395px; text-align: start;">Coloca-se o leite, os ovos, o açúcar, o sal num liquidificador e bate-se em velocidade mínima para envolver a farinha que se junta aos poucos, desliga-se;</span><br style="background-color: white; line-height: 18.7000007629395px; text-align: start;" /><span style="background-color: white; line-height: 18.7000007629395px; text-align: start;">Derrete-se a margarina mas não se deve deixar ferver, junta-se ao batido anterior sempre em movimento mas baixa rotação;</span><br style="background-color: white; line-height: 18.7000007629395px; text-align: start;" /><span style="background-color: white; line-height: 18.7000007629395px; text-align: start;">Deixa-se repousar 20 minutos, côa-se e utiliza-se.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>Just taste it!</i></span>Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-26419611547219510122014-11-19T14:50:00.001-08:002014-11-19T14:50:56.852-08:00Carne Porco, Chouriço e Batatas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32DCK-GwoHtJxt05FmuBdzlrLvhufhqAhKrYb2q1NYvTOF70deHPubVd0SEA7hfsyIzJDiCUXLw2rlNcRZW9M5-D00s3Th6P-RrGqhSMPgt8kcEmeX0YJSmVqsArlYLO975aH38W6JfE/s1600/Carne+de+Porco,+Chouri%C3%A7o+e+batatas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32DCK-GwoHtJxt05FmuBdzlrLvhufhqAhKrYb2q1NYvTOF70deHPubVd0SEA7hfsyIzJDiCUXLw2rlNcRZW9M5-D00s3Th6P-RrGqhSMPgt8kcEmeX0YJSmVqsArlYLO975aH38W6JfE/s1600/Carne+de+Porco,+Chouri%C3%A7o+e+batatas.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="letter-spacing: 0px;">250 grs. de carne de porco (pá) em cubinhos | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1/2 chouriço de carne | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">6 batatas novas pequenas | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1 colher de chá de massa de pimentão | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">2 dentes de alho | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1 folha de louro | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">125 ml. de cerveja | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">coentros picados q.b. | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">sal e pimenta q.b. | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1 colher de sopa de azeite | </span><span style="letter-spacing: 0px; line-height: 18.4799995422363px;">1 malagueta seca (opcional)</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Tempere a carne com um pouco de sal, pimenta, o louro, os dentes de alho picados e a massa de pimentão e metade da cerveja. Reserve. </span></span><span style="font-family: Verdana, sans-serif; font-size: x-small; letter-spacing: 0px; line-height: 18.4799995422363px;">Lave bem as batatas e coza-as inteiras e com a casca em água temperada de sal.</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Corte o chouriço em cubinhos e leve-os ao lume, num tacho juntamente com o azeite e a malagueta seca - se usar. Deixe o chouriço começar a fritar e a libertar a sua gordura e acrescente a carne de porco e a marinhada. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Deixe cozinhar em lume brando, acrescentando a restante cerveja aos poucos e poucos, até a carne estar macia, cerca de 15 a 20 minutos. </span></span><span style="font-family: Verdana, sans-serif; font-size: x-small; letter-spacing: 0px; line-height: 18.4799995422363px;">Quando as batatas estiverem cozinhadas retire-as do lume e corte-as em cubos pequenos - do mesmo tamanho que a carne.</span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Junte as batatas à carne, envolva bem e tempere com coentros frescos picados antes de servir.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Sirva com uma salada verde.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">Para experimentar cá em casa e emprestado <a href="http://paracozinhar.blogspot.pt/2014/10/tachinho-de-carne-de-porco-chourico-e.html" target="_blank">daqui</a>.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it!</i></span></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0tag:blogger.com,1999:blog-2367181723923388284.post-74466123185888401042014-11-15T18:34:00.002-08:002014-11-15T18:34:40.271-08:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXh77nQt3_OtyCeJJ4KNhbtnuW0gm3UBQg8ThavehxzcNSlD9Vo-3X8ySSYnW_c0WK-GZZ37d1VFfrVmElyC53Q4kEXO38DfmkAUdWunzrucCxSv8ngmJbDR-GookYhO70UVEas5-kW7c/s1600/Chocolate+chip+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate chip cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXh77nQt3_OtyCeJJ4KNhbtnuW0gm3UBQg8ThavehxzcNSlD9Vo-3X8ySSYnW_c0WK-GZZ37d1VFfrVmElyC53Q4kEXO38DfmkAUdWunzrucCxSv8ngmJbDR-GookYhO70UVEas5-kW7c/s1600/Chocolate+chip+cookies.JPG" height="239" title="Chocolate chip cookies" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">125 gr. Manteiga | 100 gr. Açucar | 150 gr. Açucar amarelo | 2 ovos | 300 gr. Farinha | 1 colher chá sal | 400 gr. pepitas de chocolate</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Coloque numa tigela a manteiga e os dois tipos de açúcar e mexer. Juntar os 2 ovos. Juntar a farinha e o sal. Por fim colocar o chocolate e misturar. Pré aqueça o forno a 180 º e com a ajuda de uma colher faça pequenos montes num tabuleiro e leve ao forno durante uns 10 minutos.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it!</i></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com1tag:blogger.com,1999:blog-2367181723923388284.post-12644669392221829562014-11-15T16:52:00.001-08:002014-11-15T16:52:57.015-08:00Frango com Iogurte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BO1MlfdjG5yj6cJJdjWpDq-42a9j9aS8MuyNmsCPiA0M-rnJz8ONs5sj0h5FO4VwXX9vIlDGmiNqDzftldkpkjjMDxfn5jalUAORmDjfIVJ7NHVqll2F35yJnCmrHQCjzWTwTaWxF8E/s1600/Frango+com+Iogurte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-BO1MlfdjG5yj6cJJdjWpDq-42a9j9aS8MuyNmsCPiA0M-rnJz8ONs5sj0h5FO4VwXX9vIlDGmiNqDzftldkpkjjMDxfn5jalUAORmDjfIVJ7NHVqll2F35yJnCmrHQCjzWTwTaWxF8E/s1600/Frango+com+Iogurte.jpg" height="320" width="257" /></a></div>
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<span style="font-weight: normal;"><span style="font-family: Verdana, sans-serif; font-size: x-small;">400 grs. Peito de frango | 1 dente de alho | sal e pimenta q.b. | 2 colheres de azeite | 80 grs. de cebola | 20 grs. de requeijão magro | 125 grs. de iogurte natural magro</span></span></h4>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Tempere o frango com sal, pimenta e alho, grelhando-o de seguida.<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Refogue a cebola com o azeite, acrescente o iogurte e depois o requeijão, mexendo sempre até ficar consistente. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Regue o frango com o molho.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;">Just taste it!</span></span></div>
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Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com1tag:blogger.com,1999:blog-2367181723923388284.post-6611172745122908322014-11-04T14:36:00.003-08:002014-12-28T17:55:23.989-08:00Fusili com Molho de Queijo e Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z1s7cg92SnowYOtWUqWgPhxWrxYjp836BM_-JvUhnhvdm_iEq-Ctiq3U_Gs1_Cxw7GdfJeXq2nvIivSmcakaVY06FtLKgahd8ttvAQmjsW80Lj7Nh6w9swQnO3vmSljbIsJrHQCEZqM/s1600/Fusilli+com+molho+de+queijo+e+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Z1s7cg92SnowYOtWUqWgPhxWrxYjp836BM_-JvUhnhvdm_iEq-Ctiq3U_Gs1_Cxw7GdfJeXq2nvIivSmcakaVY06FtLKgahd8ttvAQmjsW80Lj7Nh6w9swQnO3vmSljbIsJrHQCEZqM/s1600/Fusilli+com+molho+de+queijo+e+bacon.jpg" height="212" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Fusilli 250 g | Tiras de bacon fumado 1 embalagem
| Cebolinha cortada às rodelas 2 talos | Azeite q.b. | Queijo azul q.b.
| Pão ralado q.b. | Molho de queijo | Manteiga 1 colher de sopa | Farinha 1
colher de sopa | Leite magro 150 ml | Natas (ex. soja) 170 ml | Mostarda 1
colher de chá | Queijo parmesão ralado 1 chávena almoçadeira | Noz-moscada q.b.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Num tacho, coza a massa fusilli de acordo com as
instruções da embalagem. Depois de cozida, escorra-a e reserve. Entretanto,
numa frigideira anti-aderente, verta um fio de azeite e frite as tiras de bacon.
Quando começar a alourar, acrescente os talos da cebolinha, deixe amolecer uns
minutos e reserve.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">De seguida, prepare o molho de queijo: num tacho,
aqueça a manteiga, adicione a farinha e mexa até ficar uma massa homogénea,
acrescente o leite, pouco a pouco, e continue a mexer. Depois adicione as
natas, até ficar um creme aveludado e grosso. Acrescente uma pitada de
noz-moscada, a mostarda e envolva.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Retire o tacho do lume, adicione o queijo parmesão e misture
bem. Num tabuleiro de ir ao forno, espalhe a massa fusilli, por cima o
preparado do bacon e depois o molho de queijo. Acrescente por cima um
pouco de pão ralado e introduza pequenos pedaços de queijo azul.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Leve o tabuleiro ao forno, previamente aquecido a 200º C,
cerca de 20 minutos.</span><o:p></o:p></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Just taste it!</i></span></div>
Savory Tastehttp://www.blogger.com/profile/17238462201313404248noreply@blogger.com0