tag:blogger.com,1999:blog-29061420712309560452024-03-13T23:59:39.660-07:00Culinária da MindaReceitas testadas por mim !!!!
Aproveitem e me escrevam, estarei à disposição para novas pesquisas e novas receitas !!!Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-2906142071230956045.post-50965435097978564062020-01-14T17:36:00.002-08:002020-01-14T18:01:42.969-08:00CARPACCIO DE BETERRABA COM BERINJELA DEFUMADA<div dir="ltr" style="text-align: left;" trbidi="on">
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VEJAM MINHA RECEITINHA ABAIXO:</div>
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O carpaccio faço com pequeninas beterrabas cozidas no forno, enrolar cada uma com papel de alumínio e deixar cozer no seu próprio vapor.<br />
Depois só passar no mandolin fatiando bem fininhas e colocar seu molho preferido.<br />
O meu molho é simples, azeite, pouquinho só de limão, sal, pouquinho de alho cru e paprica defumada com pimenta calabresa.</div>
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Para a berinjela :</div>
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BERINJELA ASSADA RECHEADA COM SALADA DE TABULE COM ESPECIARIAS e CASTANHAS.</div>
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PARA A BERINJELA: ( 1 porção )<br />
1 berinjela pequena cortada ao meio, e no meio de cada uma riscar com uma faquinha afiada em triângulos. Fechar a berinjela e levar ao forno elétrico ou a gás até que esteja bem cozida por dentro. Depois abra a berinjela já num prato que poderá servir e cubra com o molho abaixo e reserve. Eu abri em cima do carpaccio, fica mais interessante.<br />
PARA O MOLHO DA BERINJELA:<br />
2 colheres de azeite extra virgem<br />
1 pitada de sal<br />
1 pitada de paprica defumada misturado com pimenta calabresa<br />
1 colher café de alho cru micro picado<br />
Salsinha picada</div>
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PARA A SALADA DE TABULE:<br />
3 colheres de trigo pra kibe<br />
Água fervente<br />
Coloque o tabule numa xícara e cubra com a água fervida. Deixe de molho por meia hora até que esteja mole. Passe por uma peneira e retire o excesso de água.<br />
Misture o trigo com:<br />
1 colher de salsinha picada<br />
1 colher de cebola picada e 1 colher de pimentão vermelho ou amarelo, 1 colher de uva passa, já passados numa frigideira com azeite, deixar tudo ao dente. Picar tudo e misturar ao trigo.<br />
Temperar com 1 pitada de cominho em pó, 1 de paprica doce, 1 pitada de canela, 1 pitada de sal, e 1 colher de nozes e castanhas do Pará picadas.<br />
Misture tudo e coloque em cima de cada metade das berinjelas.<br />
FINALIZAÇÃO:<br />
Decore com 2 colheres de iogurte greco tradicional ou se preferir use maionese de alho.<br />
Pulverize com paprica doce ou defumada.<br />
Ou como queria.<br />
PRONTO PARA SERVIR.<br />
RENDE SÓ UMA PORÇÃO<br />
MAS SE PREFERIR PODE USAR 1 BERINJELA BEM GRANDE E SIRVA APENAS 1 METADE PRA CADA CONVIDADO.</div>
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Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-1480407479119879342017-11-08T09:53:00.004-08:002020-01-14T18:08:55.238-08:00CAPUCCINO DE COGUMELOS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"><u><span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>Ingredientes
para 6 porções:</b></span></u></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>500
g de cogumelos de Paris<o:p></o:p></b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>1
cebola branca picadinha<o:p></o:p></b></span></div>
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<span style="font-size: xx-small;"><b><span style="font-family: "arial" , "sans-serif"; line-height: 107%;">1
talo de alho porró (só a parte branca)</span> </b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>50 g
manteiga</b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>1
litro de caldo de frango aquecido<o:p></o:p></b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>500
ml creme de leite fresco<o:p></o:p></b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>100
g de batata cozida picadinha<o:p></o:p></b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>50 g
de funghi seco já hidratado (cozido na água por 10 minutos)<o:p></o:p></b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>2
colheres de sopa de vinho branco seco<o:p></o:p></b></span></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>Sal e
pimenta do reino branca à gosto<o:p></o:p></b></span></div>
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<u><span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>Modo
de fazer: <o:p></o:p></b></span></u></div>
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<span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><b>Salteie
a cebola e o alho porró na manteiga. Junte os cogumelos e depois o funghi.<o:p></o:p></b></span></div>
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<span style="font-size: xx-small;"><b><span style="font-family: "arial" , "sans-serif"; line-height: 107%;">Saltei
e deixe dourar, coloque o vinho e deixe evaporar para pegar somente o perfume
do vinho. Adicione o caldo de frango, junte o creme de leite fresco, as batatas,
sal e pimenta. </span><span style="font-family: "arial" , "sans-serif"; line-height: 107%;">Cozinhe
por 5 a 10 minutos e bata no liquidificador. Sirva quentinho em cumbucas e se
quiser pulverize com pó de bacon.</span></b></span><br />
<span style="font-size: xx-small;"><span style="font-family: "arial" , "sans-serif"; line-height: 107%;"><br /></span></span></div>
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Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-12009353826413496062017-03-19T16:04:00.000-07:002017-03-19T16:08:28.337-07:00TORTA DE BANANA DA Da. ZENITH<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Ingredientes da massa:</span></span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 xic . farinha de trigo branca </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 e 1/2 xic. de açúcar refinado</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">3 ovos inteiros</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 colher s. de manteiga sem sal</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 colher s. de banha </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 colher de pó royal</span></span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Misture tudo deixe descasar para abrir a massa em uma forma de aro 25. Reserve um pouquinho da massa para cobrir a torta com tiras da própria massa.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Ingredientes do doce de bananas:</span></span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">1 dúzia de bananas nanicas bem maduras e 24 colheres de açúcar refinado. Faça um doce tipo geleia com elas e reserve.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Ingredientes da cobertura:</span></span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">2 gemas passadas na peneira, 4 colheres de açúcar, canela à gosto, 1 colher de manteiga na temperatura ambiente e 1 copo de vinho tinto suave ou seco.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Faça uma gemada com as gemas e o açúcar, incorpore a canela, a manteiga já bem derretida (pode-se dar uma leve amornada no micro-ondas), e o vinho. Junte tudo e reserve.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><b>Montagem da torta:</b> Forre a assadeira com a massa e dê uma pré assada. Depois incorpore o doce de banana, por cima regue a gemada por toda a torta. Cubra com tiras da massa. Arrume bem as bordas acertando a massa com os próprios dedos. Passe gema de ovos por cima das tiras e leve para assar em forno médio pois a torta já foi pré assada. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Arrase !!!! E sirva com sorvete de creme e calda de chocolate !! <b>Bon appetit !!</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMdSEd_nH5oX_QZCY7fDlNe6VL94WAfFoWR18mwUAm5yXHc_l6CettIofOatXf1lXiMQxZ1YsAH7vLv4JD6vF_yo_eVjksdjej1oCBIP-rDIQv_0zviIJxGeKUGlg92bBRbTkqbE5elM/s1600/TORTABANANA-SORVETE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMdSEd_nH5oX_QZCY7fDlNe6VL94WAfFoWR18mwUAm5yXHc_l6CettIofOatXf1lXiMQxZ1YsAH7vLv4JD6vF_yo_eVjksdjej1oCBIP-rDIQv_0zviIJxGeKUGlg92bBRbTkqbE5elM/s640/TORTABANANA-SORVETE.jpg" width="640" /></a></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">NOTA: Dona Zenith foi minha sogra querida !! Era uma cozinheira de mão cheia, aprendi a cozinhar com ela, tenho muitas receitas que ainda faço e devo muito a ela !!! Saudades da senhora, onde quer que esteja que Deus a abençoe sempre !!!</span></b><br />
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<br /></div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-56873728128566519312017-03-19T15:24:00.003-07:002017-03-19T15:35:41.269-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">TORTA MOUSSE DE CHOCOLATE</span></b></span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredientes:</span></b></span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">250 g de chocolate em pó ou cacau em pó</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">250 g de açúcar branco</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">250 g de manteiga sem sal (a temperatura ambiente)</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">7 ovos inteiros</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">6 colheres s. de farinha de castanha do Pará ou de farinha de amêndoas ou</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">pode ser de farinha de rosca mesmo, sem problemas</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1/2 dose de licor de cacau</span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 lata de creme de leite (sem soro)</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></span>
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Minha forma de preparar:</span></b></span></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Bato a manteiga com o açúcar até ficar esbranquiçado, sem parar de bater junto a farinha de castanha, as gemas já passadas na peneira e o chocolate, bato mais um pouco e reservo.</span></div>
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<span style="font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvrMcxV4McJbrjFbmy6W4BPFdKtF1mubAbYgUgevzHpMVHuzu7nQae8JXDhLw39w5p1c2nISRNAQz6l6es1h-d65V8I9mjoPouR_X5_9CGTi67sFXsjIv8TRIxp_ppztJpvxLaEQO9N4/s1600/TORTAMOUSSE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvrMcxV4McJbrjFbmy6W4BPFdKtF1mubAbYgUgevzHpMVHuzu7nQae8JXDhLw39w5p1c2nISRNAQz6l6es1h-d65V8I9mjoPouR_X5_9CGTi67sFXsjIv8TRIxp_ppztJpvxLaEQO9N4/s400/TORTAMOUSSE.jpg" width="265" /></a></div>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"> <span style="font-size: large;">A parte deixo as claras de neve bem batidas. Misturo então as claras delicadamente ao creme e por fim adiciono o licor de cacau e o creme de leite. Unto com manteiga uma forma de bolo inglês e coloco a mousse no <span style="font-family: "arial" , "helvetica" , sans-serif;">freezer</span> !! </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-size: large;">Uma outra opção legal é forrar a forma de bolo inglês com papel de alumínio, assim depois <span style="font-family: "arial" , "helvetica" , sans-serif;">que a </span>mousse estiver congelada voce pode retira-la inteira para cortar fatias e servir com um visual mais chic ! </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-size: large;">Eu sirvo com cerejas ao licor !! Ou com peras cozidas no licor de menta, e enfeito com galinhos de hortelã.</span></span><span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></b></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Bon appetit !!</span></b></span></div>
</div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-58387200417449120592015-06-20T18:10:00.002-07:002015-06-20T18:10:24.224-07:00Canja integral amanteigada<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OHxdcKAwlrtQSka8rxEKr2SA9C1TxPV5CEHRaRyt6n0Zu_K0zKRFoymmfK6IClIWwt1Q6ybEmApn-JT3y4vlK85nEJr9vKUjXP9f8RUWFqQvb7Hvv2b_6pY0yUlhDbj8cmyLc1yWtHQ/s1600/canjaint.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OHxdcKAwlrtQSka8rxEKr2SA9C1TxPV5CEHRaRyt6n0Zu_K0zKRFoymmfK6IClIWwt1Q6ybEmApn-JT3y4vlK85nEJr9vKUjXP9f8RUWFqQvb7Hvv2b_6pY0yUlhDbj8cmyLc1yWtHQ/s400/canjaint.jpg" width="400" /></a></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Ingredientes para o
frango:</span></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 kg de coxa e sobre coxa
de frango<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher de alho
picadinho<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 limão Taiti espremido<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher rasa de sal
marinho<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher de chá de
cominho<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher de chá de
pimenta do reino preta ou branca<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 cubo de caldo de
frango 2 xic. de caldo de frango caseiro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">2 colheres de
manteiga<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 colheres de<b> </b>óleo de
milho<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Modo de fazer:<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Limpe a coxa e sobre coxas
tirando totalmente as peles, tempere com o limão, alho, sal, pimenta e comigo e
reserve por 2 horas.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Leve o frango para
fritar na manteiga misturada com o óleo, frite bem e depois cubra com água e o
caldo de frango. Deixe ferver por meia hora até o frango ficar bem molinho.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Vá acrescentando água
pois durante o cozimento ela evapora.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Depois do frango bem
cozido, retire-o da panela e deixe esfriar.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Desfie o frango em
pedaços não muito grande, passe a carne na frigideira com 2 colheres de manteiga
e reserve.<b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Ingredientes para a
canja:<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 xic. de arroz
integral da sua preferência<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 cubo de caldo de
frango ou 2 xic. de caldo de frango caseiro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 pitada de sal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ cebola cortada em
cubinhos<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 colher de manteiga<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 tomate sem semente
cortado em cubinho<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ cenoura cortada em
cubinhos<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ abobrinha
brasileira cortada em cubinhos<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">½ xic. de vagem
cortada em cubinhos<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">1 pedaçinho pequeno
de pimentão verde cortado bem pequenino<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 mandioquinhas salsa
limpas e cortada em cubinhos<b><o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv08ZSNJvNaX6_Ff5Gx-RSASHtSs38nJzhB-MAGKcgIU1A9NEp9IXHHxkXRyppUjzzB9HCAmsAhy-W_3Xd2AfSkZ-TvWBnQi8VlXizzN5YTFkI2Su24UA9LYIIkttda-v25J84pgPIRc/s1600/canjaint.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv08ZSNJvNaX6_Ff5Gx-RSASHtSs38nJzhB-MAGKcgIU1A9NEp9IXHHxkXRyppUjzzB9HCAmsAhy-W_3Xd2AfSkZ-TvWBnQi8VlXizzN5YTFkI2Su24UA9LYIIkttda-v25J84pgPIRc/s320/canjaint.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><br /></span></u></b></div>
<div class="MsoNormal">
<b><u><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Modo de fazer:<o:p></o:p></span></u></b></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Lave o arroz e o coloque
na mesma panela que cozinhou o frango juntamente com aquele caldo que ficou do
cozimento do mesmo.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Coloque água
suficiente com uma pitada de sal e o cubo de caldo de frango, junte a cenoura e
a mandioquinha, deixe ferver em fogo médio. Vai olhando a canja e coloque mais
água se precisar, pois o arroz tem que cozinhar, mas não pode ficar com aspecto
de risoto, tem que estar bem molhado, pois é uma canja.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Separadamente frite a
cebola na manteiga até ficar bem dourada, junte o tomate e o pimentão, deixe
ferver juntamente com um pouquinho do caldo da canja. Depois coloque este molho
na panela da canja juntamente com o frango amanteigado<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Quando o arroz
estiver cozido junte a vagem e a abobrinha, deixe ferver por mais 5 minutos, os
legumes precisam ficar ao dente. Corrija o sal se necessário e sirva
imediatamente com torradas com pão grelhado na chapa.<b><o:p></o:p></b></span></div>
</div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-58154387553501035922014-12-29T19:47:00.001-08:002014-12-29T19:47:29.928-08:00SALPICÃO DE ENDÍVIAS COM FRANGO DEFUMADO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0rbtQPRHyN_zP389JlhyphenhypheniLyRtL0ZXPhXsIQpXtN0IA4fZK6Xrg05hj3rOp3O81kWbRu1WhewTZ3gj8heTRxOQSbhAGLX2pG7v-X1kklLbRoFpuaFM3lTOYWCuY_8WrEX9fSbBCAFeSs/s1600/Salpicao-endivias.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0rbtQPRHyN_zP389JlhyphenhypheniLyRtL0ZXPhXsIQpXtN0IA4fZK6Xrg05hj3rOp3O81kWbRu1WhewTZ3gj8heTRxOQSbhAGLX2pG7v-X1kklLbRoFpuaFM3lTOYWCuY_8WrEX9fSbBCAFeSs/s1600/Salpicao-endivias.jpg" height="216" width="320" /></a></div>
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<div align="left" class="MsoNormal">
<b><span style="font-family: Arial, sans-serif;">INGREDIENTES DO SALPICÃO:<u><o:p></o:p></u></span></b></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3 endívias médias<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1 frango defumado e desfiado<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">5 maçãs gala sem casca cortado em
dadinhos<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3 colheres de uva passa banca</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3 colheres de nozes picada grosseiramente<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><b>INGREDIENTES DO MOLHO DE CREAM CHEESE:</b></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3 colheres de cream cheese<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3 colheres de creme de leite fresco<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1 limão siciliano, usar o caldo passado na peneira e raspar a casca antes de tirar o sumo.<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3 colheres de salsinha picada</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Sal e pimenta do reino a gosto<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2 colheres de azeite de oliva extra
virgem<o:p></o:p></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><b>Modo de fazer: </b>Misture o cream cheese com as rapas e o caldo do limão, depois o creme de leite fresco. Acrescente sal, pimenta do reino e azeite. Leve ao microondas por menos de 1 minuto só mesmo para derreter o cream cheese e reserve.</span></div>
<div align="left" class="MsoNormal">
<br /></div>
<div align="left" class="MsoNormal">
<b><span style="font-family: Arial, sans-serif;">MONTAGEM: </span></b><span style="font-family: Arial, sans-serif;"> </span><span style="font-family: Arial, sans-serif;">Leve o frango defumado ao forno de microondas por 5 minutos, tire a pele e desfie, reserve. Corte a maçã em dadinhos e coloque caldo de limão siciliano para ela não pretejar. Reserve. Corte as endívias em pedaços grandes e reserve.</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Misture
as endívias com a maçã picadinha e o frango , acrescente as uvas passas, a
salsinha picada, o sal e a pimenta.</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Coloque o molho de cream cheese e misture delicadamente
ao salpicão.<o:p></o:p></span></div>
<br />
<div align="left" class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Enfeite com as pontas das endívias,
com salsinha e nozes. Leve para gelar e sirva.<span style="font-size: medium;"><o:p></o:p></span></span></div>
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Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-40803637349361293122014-12-29T19:11:00.001-08:002014-12-29T19:12:33.092-08:00TORTA GELADA DE CHOCOLATE COM CARAMELO E NEGRESCO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cw35eTcCz6e7VPHhouZyiJHV3N_D2-iMaGZBRvdhThq_ykn32a2rkI587ZBY6pycG4QwA6X_UdixHAl4UXHI0G0N9nnhyphenhyphenuzF3MPogX_ND0tONFHQj5yRhoNWWoxqf6_y_P9NwQCoiE4/s1600/Tortachocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cw35eTcCz6e7VPHhouZyiJHV3N_D2-iMaGZBRvdhThq_ykn32a2rkI587ZBY6pycG4QwA6X_UdixHAl4UXHI0G0N9nnhyphenhyphenuzF3MPogX_ND0tONFHQj5yRhoNWWoxqf6_y_P9NwQCoiE4/s1600/Tortachocolate.jpg" height="240" width="320" /></a></div>
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<b><span style="font-family: Arial, sans-serif;">1ª- Fase</span></b><span style="font-family: Arial, sans-serif;">: triture um pacotinho de bolacha negresco como a uma farofa e misture com 2 colheres de manteiga sem sal na temperatura ambiente até formar uma massa homogênea. Forre o fundo de um pirex de vidro com esta massa e reserve.<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">2ª - Fase</span></b><span style="font-family: Arial, sans-serif;">: Cozinhe 1 lata de leite condensado na panela de pressão por 20 minutos. Tire a lata da panela e espere esfriar.<o:p></o:p></span></div>
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<b><span style="font-family: Arial, sans-serif;">3ª- Fase:</span></b><span style="font-family: Arial, sans-serif;"> Leve ao banho Maria uma lata de creme de leite resfriado sem o soro, acrescente 200 g de chocolate Nestlé ou cacau em pó (ambos sem açúcar), misture bem com o creme de leite até derreter e formar um ganache mole.<o:p></o:p></span></div>
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<b><u><span style="font-family: Arial, sans-serif;">Modo de montar a torta:<o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, sans-serif;">No pirex em que você colocou a farofa de negresco coloque delicamente por cima o leite condensado já na temperatura ambiente.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">Por cima coloque o ganache de chocolate e espalhe bem, leve a geladeira.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;">As camadas têm que ficar fininhas. Para servir pulverize chocolate em pó sobre a torta e enfeite com pedaçinhos de nozes ou castanhas do caju ou cerejas frescas.<span style="font-size: medium;"><o:p></o:p></span></span></div>
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Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-57935686320587258902013-01-28T20:17:00.002-08:002013-01-28T20:22:01.548-08:00FRANGO PERFUMADO A CRAVO E CANELA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Ingredientes:</u></b><br />
- ½ kg de frango cortado
em filés bem fininhos,<span style="font-size: small;"> ou as vezes <span style="font-size: small;"><span style="font-size: small;">faço variações usando</span></span></span> sobre-coxas pequenas <span style="font-size: small;">sem</span> as peles.<u><b> Para temperar uso</b></u>: <span style="font-size: small;">s</span>uco de 1 limão e sal a
gosto, 2 dentes de alho
amassado, <span style="font-size: small;">1</span> <span style="font-size: small;">p</span>imenta vermelha
picadinha (que é opcional), mas o importante são as especiarias: cominho, canela e cravo moído já<span style="font-size: small;"> </span>misturados, coloco 1 pitada deles e deixo o frango<span style="font-size: small;"> marinando</span> por uma hora na geladeira.</span></span></div>
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<div style="margin: 0cm 0cm 12pt;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><u>M<span style="font-size: small;">inha maneira de fazer</span>:</u></b> <br />
Coloco os filés ou as sobrecoxas; já temperadas<span style="font-size: small;">; </span>numa
frigideira grande regada com azeite de oliva e deixo fritar até dourar. Coloco
a seguir um copo de água e 1 tablete de caldo de galinha, acrescento mais
alguns temperinhos secos que tenho a mão, podendo ser: manjericão, tomilho, alecrim,
sálvia ou salsinha, deixo cozinhar até a água secar e reservo para esfriar.<b><span style="font-size: small;"> </span><u>P<span style="font-size: small;">ara empanar</span>:</u> </b><span style="font-size: small;">Uso<span style="font-size: small;"> </span></span>1 copinho de coalhada
ou de iogurte natural temperado com sal e pimenta do reino ou calabresa (opcional), acrescento 50 g de farinha de trigo
misturado com 5 colheres (sopa) de queijo parmesão ralado fino.<span style="font-size: small;"> </span>Passo os filés ou as sobrecoxas n<span style="font-size: small;">esta misturada da</span> coalhada e depois na farinha misturada com o
queijo ralado. <span style="font-size: small;">L</span>evo para fritar em frigideira antiaderente com uma colher de
manteiga sem sal. Sirvo ainda quentinhos com arroz<span style="font-size: small;"> à </span>grega ou arroz com alecrim p<span style="font-size: small;">i</span>cadinho, noz moscada e manteiga. Experimentem e depois me d<span style="font-size: small;">êem</span> o feedback !!! Voces vão adorar !!!</span></span></div>
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Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-20483002829710631972013-01-25T18:03:00.003-08:002013-01-25T19:21:36.819-08:00FRANGO AOS 40 DENTES DE ALHO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><b><u><span style="font-family: "Arial","sans-serif";"><span style="font-size: small;"><span style="font-size: small;">I</span></span>ngredientes:</span></u></b></span><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: small;"><u><b> </b></u></span></span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">1 colher (sopa) de manteiga; </span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: small;">2</span> colheres (sopa) de azeite de oliva extra-virgem;</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">1 frango limpo e em pedaços ou 6 sobrecoxas (entre 900g e 1,4 kg)<span style="font-size: small;"> </span>tire a pele do frango, deixando somente uns dois pedaços com própria a
pele;</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">Pimenta do reino branca fresca moída a gosto;</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">1 colher rasa (sopa) de alecrim fresco;</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">1 colher rasa (chá) de farinha de trigo;</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">40 dentes de alho sem pele se forem pequenos, se for grande</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">colocar uns 20 e cortá-los ao meio;<span style="font-size: small;"> </span>1 xícara (chá) de vinho branco seco;<span style="font-size: small;"> </span>1 xícaras (chá) de caldo de galinha;<span style="font-size: small;"> </span>½ xícara (chá) de creme de leite fresco (opcional)</span></span><span style="font-size: small;"><b><u><span style="font-family: "Arial","sans-serif";"> </span></u></b></span><br />
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<span style="font-size: small;"><b><u><span style="font-family: "Arial","sans-serif";">PREPARO:</span></u></b></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">1. Tempere o frango com a pimenta, o alecrim e pulverize-os com a
farinha, leve a geladeira por meia hora para pegar o gosto do alecrim.</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">2. Aqueça a manteiga e o óleo de oliva em uma frigideira funda e pesada
e frite os dentes de alhos até dourar, tire-os da frigideira e reserve.</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">3. Com a frigideira ainda quente, frite o frango até dourar bem dos dois
lados.</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: small;">4</span>. Adicione o vinho branco e deixe ferver uns 5 minutos para evaporar,
acrescente em seguida o caldo de frango e então coloque os dentes de alho
de volta na frigideira com o frango,</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">5. Depois de ferver, destampe a frigideira e ferva por mais 30
minutos.</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">6. Prove o sal e se quizer adicione o creme de leite fresco e ferva por
mais uns minutinhos.</span></span><br /><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";"><span style="font-size: small;">7</span>. Sirva o frango com arroz branco.</span></span><span style="font-size: small;"><span style="font-family: "Arial","sans-serif";">Super fácil e fica maravilhoso !!!!!!!!!!<span style="font-size: small;"> </span>Bom
appetit............</span></span><br />
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Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-3060876013403210242013-01-19T09:51:00.001-08:002013-01-19T09:55:14.397-08:00CAMARÃO AO MEU ESTILO MEDITERRÂNEO<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkqJNMCqChCr0BzAB3eRsM13YytwWQVkKT9WkyvwwixVSF4g1neA8VhnWU1-ejZP6a6OxrLH3hCbB5HDzhtBaNLq5iO2hYiqmeAwznBAH6-oq7aDWq53MftcW9JthmYESxHPrzNjY7LM/s1600/camaraomediterraneo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkqJNMCqChCr0BzAB3eRsM13YytwWQVkKT9WkyvwwixVSF4g1neA8VhnWU1-ejZP6a6OxrLH3hCbB5HDzhtBaNLq5iO2hYiqmeAwznBAH6-oq7aDWq53MftcW9JthmYESxHPrzNjY7LM/s320/camaraomediterraneo.jpg" width="320" /></a></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-size: small;"><span><u><span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif";">Ingredientes para o camarão:</span></u></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">1 k de camarão pistola ou camarão rosa sem a
casca, mantenha somente o rabinho</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">3 dentes grande de alho picadinho</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">2 colheres de manteiga</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">1 pitada de páprica e sal a gosto</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">Tempere o camarão somente no sal e páprica e
refogue na hora com a manteiga frita com o alho, passe ao camarões por esta
manteiga e sirva em seguida.</span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="font-size: small;"><br /></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><b><span><u><span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif";">Para o molho de limão:</span></u></span></b><span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif";"> 1
colher grande de manteiga, 1 limão sicialino, 500 ml de creme de leite fresco,
sal e pimenta do reino branca a gosto.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">Comece retirando toda a casca do limão e
cortando em finas fatias, leva para o fogo com um pouquinho de água e deixe
ferver por 10 minutos. Enquanto isto faça o molho derretendo a manteiga,
acrescente o caldo deste limão passando este caldo na peneirinha, deixe ferver
e acrescente o reme de leite, o sal e a pimenta, ferva novamente e experimente
o sal. Depois de pronto micropique as casquinhas do limão e junte ao creme,
está pronto.</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><span><u><span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif";"><b>Para a batata gratinada</b>:</span></u></span><span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif";"> Utilize 2 batatas grandes sem casca e laminadas; ferva a
batata com água e sal mas tome o cuidado para não ferver demais, as batatas
precisam ficar ao dente. Refoque o alho porro fatiado com um pouquinho de
manteiga e sal e reserve. Frite separado 1 xícara de bacon bem picadinho,
retire o bacon já frito do óleo e reserve. Besunte um pirex com manteiga e
forre o fundo com parte das batatas, coloque por cima o alho porro e finalize
com as batatas. Bata 2 ovos inteiros com um pouquinho de creme de leite fresco,
coloque sal ou pode usar parmesão para salgar, leve ao forno para assar.</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="background: none repeat scroll 0% 0% white; color: #525252; font-family: "Arial","sans-serif"; font-size: small;">Montagem do prato: Faça um fundo com o creme de
limão, coloque arroz basmati enformado num dos lados do prato, no outro coloque
uma colherada grande das batatas, no outro camarões suficientes para 1 pessoa,
pulverize a batata com o bacon frito e se quiser pulverize também com salsinha. Sirv<span style="font-size: small;">a bem</span>
quentinho, porisso deixe prá fazer o camarão só na hora de servir.</span></div>
<br />
<div style="text-align: left;">
</div>
</div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-87098631306442519402013-01-11T16:57:00.002-08:002013-01-11T16:57:24.892-08:00QUICHES DO MEU ANTIGO RESTAURANTE "MARIA MARIAH"<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0PsI-SYOt_KbzYVGiceoNiQp5KQLD6RkwjVI2xXxIPnR49iNhVQOQa8S8HBZcCq2HBh-IasEpSU_8J9wRcrvmFxFN2Y4v48cm43LwzjxfmmYpVqWpB1q6NTscz_kFyTWomr2FS6qrGQ/s1600/quichequeijo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0PsI-SYOt_KbzYVGiceoNiQp5KQLD6RkwjVI2xXxIPnR49iNhVQOQa8S8HBZcCq2HBh-IasEpSU_8J9wRcrvmFxFN2Y4v48cm43LwzjxfmmYpVqWpB1q6NTscz_kFyTWomr2FS6qrGQ/s320/quichequeijo.JPG" width="320" /></a></div>
<br />
<u><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredientes para </b></span></span><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> 6 tortas (quiches)</span></span></b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;"> </span></b></span></span></u></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6 xic.
farinha trigo (1 kg), 6 gemas, 300 g
margarina, 100 g
banha e 1 pitada
sal.</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<u><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Creme
básico de cobertura (p/ 4 quiches):</span></span></b></u></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 colh.
far.trigo, 1 colh.
margarina, 1 ½ xic.
leite, 3 colh.
queijo ralado,</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 colh.
(chá) sal, 1 pitada
de noz moscada, 1 pitada
pimenta branca,</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 gemas
dissolvidas em ½ copo de leite, 3 claras
em neve e ½ lata
creme leite.</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<div class="separator" style="clear: both;">
<u><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Modo de
fazer:</span></span></b></u><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><u><b> </b></u></span>Derreta
a margarina, acrescente a far.trigo ate dourar.<span style="font-size: small;"> </span>Acrescente
o leite (fora do fogo) e engrossar, juntar os outros ingredientes e cozinhar
bem até engrossar. Por
ultimo acrescentar o creme de leite e as claras em neve (fora do fogo.) </span></span></div>
<div class="separator" style="clear: both;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">C</span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">olocar este
creme sobre os recheios e<span style="font-size: small;"> </span>levar ao forno p/ assar<span style="font-size: small;">.</span></span></span></div>
</div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFn19MNZoxPmt8Sp8VkpnGRwuMZEuZSpw8YB0LwthmpYS7cPbUbTEIQo2q_5iTmOtWQBnqV0F_PO86XoCFTocTAIfdJlMM38AKXpznaGNWKz4mJKse8BQM_EAGhOpKQ56WOgxDOtfpVo/s1600/quichebacon.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFn19MNZoxPmt8Sp8VkpnGRwuMZEuZSpw8YB0LwthmpYS7cPbUbTEIQo2q_5iTmOtWQBnqV0F_PO86XoCFTocTAIfdJlMM38AKXpznaGNWKz4mJKse8BQM_EAGhOpKQ56WOgxDOtfpVo/s320/quichebacon.JPG" width="320" /></a></div>
<br />
<br />
<br />
<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><u> Recheios:<span style="font-size: small;"> </span></u> </span></b></span><br />
<br />
<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">1-<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Haddock:</span></b><span style="font-family: Arial,Helvetica,sans-serif;"> 100g de haddock e ¼ xic. leite</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> por
quiche.</span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">
</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> Modo de fazer: Ferver o
peixe no leite por 5 minutos. Desfiar c/ a mão e forrar a forma<span style="font-size: small;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> já com a massa podre.*(para 1 torta)</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">
</span></b></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;">
</span></b></span></div>
<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"> 2- Bacon frito em pedaçinhos e champignons
laminados</span></b></span><br />
<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"> 3-<span style="font-size: small;"> </span>Palmito cortadinh<span style="font-size: small;">o </span></span></b></span><br />
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<span style="font-size: small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span>4-<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Queijos: prato, catupiry, provolone ou
fundido, todos em quadradinhos</span></b></span></div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-49285138495189981122013-01-11T16:36:00.001-08:002013-01-11T16:45:33.119-08:00ARROZ DE PATO À MINHA MODA<div dir="ltr" style="text-align: left;" trbidi="on">
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<h1>
<span style="font-size: small;"><u><span style="font-family: "Arial","sans-serif"; line-height: 115%;">Ingredientes</span></u><span style="font-family: "Arial","sans-serif"; line-height: 115%;">:</span></span></h1>
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<span style="font-family: "Arial","sans-serif"; font-size: small;">1 coxa com a sobrecoxa de pato</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: small;">Marinada com ¼ de xícara de vinho branco
seco, 1 colher de sal, 1 colher de alho picadinho, 2 folhas de louro e 1 colher
de mostarda.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: small;">2 xic. de arroz comum</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: small;">1 maço de coentro</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: small;">2 colheres de cogumelos fatiados</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><b><u><span style="font-family: "Arial","sans-serif";">Modo de fazer o pato</span></u></b><span style="font-family: "Arial","sans-serif";">: Deixe o pato na marinada de vinho de um dia para o
outro. Cozinhe o pato por meia hora a 40 minutos. Tire as peles, desfie a carne
e reserve.</span></span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><b><u><span style="font-family: "Arial","sans-serif";">Para o arroz</span></u></b><span style="font-family: "Arial","sans-serif";"><b>:</b> Refogue o arroz com 1 colher de alho picadinho, bata
o coentro no liquidificador e 1 xícara de água e passe pela peneire, junte ao
arroz, acrescente o champignon, salgue a vontade e por ultimo junte a carne do
pato desfiada, deixe o arroz chegar ao ponto.</span></span></div>
<span style="font-family: "Arial","sans-serif"; font-size: small;">Sirva como prato principal juntamente com
uma saladinha de folhas.</span><br />
<br /></div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-67240699711107214102012-11-27T13:40:00.002-08:002012-11-28T17:30:02.753-08:00BERINJELA DEFUMADA C/ TAHINE<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Arial,Helvetica,sans-serif;"><u>Ingredientes p/ 1 porção:</u></span></b></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">1 berinjela</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">½ tomate cortado a brunoise sem semente</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">1 colher de manjericão picadinho</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">1 colher de sopa de azeite extra virgem</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">1 colher de chá da tahine</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">1 pitada de sal, gotas de limão a vontade</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">½ alho picadinho</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;"><u>Modo de fazer</u>: Leve a berinjela com casca ao forno
elétrico por 10 a 15 minutos só prá acelerar seu cozimento interno. Depois leve
a berinjela direto na boca do fogão para queimar toda sua casca. Retire com
cuidado com 2 garfos prá não desfazer a berinjela.</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">Corte-a ao meio e reserve.</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">Faça o molho misturando o tahine com o azeite, o sal, o
alho e as gotas de limão, espalhe da berinjela já cozida, complete com o tomate cortadinho temperado com
sal e menjerição e se quizer umas gotas de azeite.</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial,Helvetica,sans-serif;">Sirva como entrada em temperatura ambiente.</span></b></div>
<div class="MsoNormal">
<br /></div>
</div>
Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-16012463554557171072010-10-26T18:54:00.000-07:002010-10-26T20:29:14.805-07:00TRUFFAS DE CHOCOLATE AO COGNAC<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kZvDBU6yseygHfozv1FQXlqHLmlm8rV97P1gkxd-miLHLEUO1J_jMMVzccaYEOC1Qyd7dT5B81FaGvE1CJhYAKQlvdt18w_-9LwpPk1dMHej8HUPwZ0Z2ujO1Unr7GE0WmDSAISNOCI/s1600/trufas1.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kZvDBU6yseygHfozv1FQXlqHLmlm8rV97P1gkxd-miLHLEUO1J_jMMVzccaYEOC1Qyd7dT5B81FaGvE1CJhYAKQlvdt18w_-9LwpPk1dMHej8HUPwZ0Z2ujO1Unr7GE0WmDSAISNOCI/s320/trufas1.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes:</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">500 g de chocolate ao leite da Garoto</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lata de creme de leite sem o soro</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFWKnw9jG9jDWcK-yntmEXHnv_jUSrWnitZw_ecUud5eyyHzJLxW0VD7hs8BZWRCnm9fk_ZB2jWQljW-R8Idtlu3-Gu41fTBUJOdjunveLaXQfHr_DeV7HlDK_8VOzxjGlJxNrtG-fbE/s1600/deliciosas-trufas-de-chocolate.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFWKnw9jG9jDWcK-yntmEXHnv_jUSrWnitZw_ecUud5eyyHzJLxW0VD7hs8BZWRCnm9fk_ZB2jWQljW-R8Idtlu3-Gu41fTBUJOdjunveLaXQfHr_DeV7HlDK_8VOzxjGlJxNrtG-fbE/s200/deliciosas-trufas-de-chocolate.jpg" width="200" /></a><span style="font-family: Arial, Helvetica, sans-serif;">2 colheres de sopa de mel</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">½ xic. (chá) de manteiga sem sal em temperatura ambiente</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">2 colheres (chá) de café solúvel</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ de xic. (chá) de cognac</span></div><span style="font-family: Arial, Helvetica, sans-serif;">Cacau em pó para fazer a cobertura das truffas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de fazer: Pique o chocolate e reserve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Numa panela leve o mel e o creme de leite ao fogo até o ponto de fervura,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Retire do fogo e então junte o chocolate picado, a manteiga e o café disolvido no cognac mexendo sempre com uma colher de pau até ficar um creme homogêneo.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Despeje este creme num pirex e leve a geladeira por pelo menos 2 horas., ou pode-se levar também por 1 hora ao freezer, pois o chocolate não congela mas ficará firme para poder enrolar as trufas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Retire da geladeira ou do freezer, e com 1 colher de chá faça bolinhas imitando as truffas, as bolinhas ficam sem forma definida para parecer com as truffas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Passe cada bolinha no cacau em pó e coloque em forminhas ou embrulhe em papel celofane.</span><br />
<span style="font-family: Arial;">Variações: Voce pode rechear as truffas com o que lhe for de mais gostoso, como por exemplo: uvas passas enbebida no run, nozes, cereja, uva thompson, castanha do Pará etc....</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Voce pode gelar ou até mesmo congelar.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOtCsVDEmqVieRSzeONPTMCZkypaXJEyYJgGuP34oX4EE858en-Mv2KoTE7EpNtSCJ5TBIMHzTO-EB9jCyfjVmV58SrXTpSmJ6rP9qPYxkHb_4QwMv23GOqcCcgKATm7FTrEGF23kWDg/s1600/truffas-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOtCsVDEmqVieRSzeONPTMCZkypaXJEyYJgGuP34oX4EE858en-Mv2KoTE7EpNtSCJ5TBIMHzTO-EB9jCyfjVmV58SrXTpSmJ6rP9qPYxkHb_4QwMv23GOqcCcgKATm7FTrEGF23kWDg/s200/truffas-01.jpg" width="200" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Sirva as truffas de preferência geladas, elas ficam mais saborosas.</span><br />
<br />
<span style="font-family: Arial;">NOTA: Faço estas truffas há mais de 15 anos, é muito legal presentear os amigos com alguma coisa feita por voce mesma.</span><br />
<span style="font-family: Arial;">O melhor desta receita é que quando voce coloca a truffa na boca ela derrete e emana aquele saborzinho do cognac.......é demais só experimentado prá crer......., hummmmmmmmmmmmm...que marravilha !!!!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com1tag:blogger.com,1999:blog-2906142071230956045.post-12125914335720764712010-10-24T15:26:00.000-07:002010-10-24T17:12:22.053-07:00STRUDEL DE FRANGO COM CHAMPIGNONS E CASTANHAS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WdIYlWOBZCoMSHGTIAzaXhZ90Rz0kwAPSbhDAT0WoHLTd0ndsC4rFzmD1wQ3QVbj_cXLogHjCPj6j3UTiffVjEz8VSEpHl2wVnuW4WKBiiUibB5Rp_vMroTUo4E-bydM7DpOlR5w6tg/s1600/strudel-de-frango-01.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="138" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WdIYlWOBZCoMSHGTIAzaXhZ90Rz0kwAPSbhDAT0WoHLTd0ndsC4rFzmD1wQ3QVbj_cXLogHjCPj6j3UTiffVjEz8VSEpHl2wVnuW4WKBiiUibB5Rp_vMroTUo4E-bydM7DpOlR5w6tg/s200/strudel-de-frango-01.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PJHAiOJ7CxovD0igz9w5E1eM1KndE6HQewrCzK-GbAMl9EQnN3eoElE3fuE2sUhaNoYm9VegO2LTFYtr9CCcWY-3SaQqSbeFOP8LMn7zEvg-tvH4K2HfE-FwPKh2l3B4c9z4rW4FLJQ/s1600/strudel-de-frango-02.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2PJHAiOJ7CxovD0igz9w5E1eM1KndE6HQewrCzK-GbAMl9EQnN3eoElE3fuE2sUhaNoYm9VegO2LTFYtr9CCcWY-3SaQqSbeFOP8LMn7zEvg-tvH4K2HfE-FwPKh2l3B4c9z4rW4FLJQ/s200/strudel-de-frango-02.jpg" width="200" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes: Esta receita é grande, rende 9 strudels médias, voce pode dividir os ingredientes e fazer somente 1 receita para experimentar !!!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Massa folhada:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 kg de farinha de trigo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">800 g de gordura hidrogenada</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 gema</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher (chá) de açúcar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher (chá) de sal.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de fazer: Misture a farinha com a gema e em seguida a gordura; acrescente o açucar e o sal e amasse bem a massa até a massa ficar bem uniforme; reserve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">NOTA: Você pode substituir pela massa comprada pronta.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Recheio:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3,6 kg de peito de frango</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g de uva passa preta sem sementes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 copo run amarelo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 kg de cebola ralada</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher cheia de manteiga</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g de champignons fatiados</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 g de Castanha do Pará laminadas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 colheres de salsinha picadinha</span><br />
<span style="font-family: Arial;">2 colheres de canela em pó</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de fazer: Comece colocando as uvas passas de molho no run e reserve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Inicie cozinhando o frango com alguns temperinhos a gosto mas de preferencia com 1 caldinho de frango. Depois de cozido deixe o frango esfriar e defie separando para poder empregá-lo.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Faça um refogado com a cebola ralada e a manteiga, junte o frando desfiado, o champignons laminados e salgue a seu gosto.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">MONTAGEM: Abra a massa folhada numa mesa ou pia de mármore enfarinhada, abra no formato de um retangulo, comece a rechear o strudel espalhando o frango desfiando, salpique o champignons laminados, as uvas passas sem o run, a salsinha, a canela em pó e por ultimo as laminas de castanha do Pará. Enrole o strudel e pincele a massa com gema de ovo, salpique com gergilim e castanhas do Pará picadas ou laminadas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Leve ao forno e sirva frio.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciFFynrbLNsgiaUn_MdVEWH5mNP2T1DDG370gTx78HFQxFksFd30ABLB055kMW7ylVCG18YrE9VO5NXRvweLJOsz4dittMKM6tdgccfEIYPH-PIyldxoUSJa_AS-nLw_nGRlavg7Nams/s1600/Strudel-Crocante-de-Batata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciFFynrbLNsgiaUn_MdVEWH5mNP2T1DDG370gTx78HFQxFksFd30ABLB055kMW7ylVCG18YrE9VO5NXRvweLJOsz4dittMKM6tdgccfEIYPH-PIyldxoUSJa_AS-nLw_nGRlavg7Nams/s1600/Strudel-Crocante-de-Batata.jpg" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">NOTA: Esta receitinha é criação minha, fazia em casa, congelava e depois vendia para meus amigos do Senai em São Paulo e depois servi nas festas do meu Buffet em Botucatu !!! Fica divino, aproveite a receitinha e faça sucesso também nas suas festas........O segredinho é não esquecer de colocar a canela em pó..........e Bom Apetit......</span>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com2tag:blogger.com,1999:blog-2906142071230956045.post-44562554428312093092010-10-23T16:12:00.000-07:002010-10-23T16:15:12.706-07:00PETIT GATEAU (JOJO – BOLINHO QUENTE DE CHOCOLATE)<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFHOdtLfvWXMv75K3g_SihOJHD5yMTXHboLfQlV5kuXLtwzubqO8bSs8vqpqXcW34kLYGlIj_gijcHnvvHtiWT_yowBtElbOYuSjrLnWU09M9xtQRzc28kRlpv_CY4gU7mfT90SFLe58/s1600/Petit+gateau+3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="163" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFHOdtLfvWXMv75K3g_SihOJHD5yMTXHboLfQlV5kuXLtwzubqO8bSs8vqpqXcW34kLYGlIj_gijcHnvvHtiWT_yowBtElbOYuSjrLnWU09M9xtQRzc28kRlpv_CY4gU7mfT90SFLe58/s320/Petit+gateau+3.jpg" width="320" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes:1ª etapa: 160 g ou 800 g de manteiga</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g ou 1 kg de chocolate meio amargo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de Fazer: Derreter em banho maria e reservar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2ª etapa: 3 un. Ou 15 un. de ovos inteiros</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 un. Ou 15 un. de gemas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">160 g ou 800 g de açúcar de confeiteiro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de Fazer: Bater em banho maria até 60º </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3ª etapa: 80 g ou 400 g de farinha de trigo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de Fazer: Misturar o creme de chocolate ao creme de ovos, depois juntar a farinha de trigo delicadamente sem airar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*Colocar em forminhas besuntadas com pouco óleo e farinha de trigo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*Gelar por 6 horas e mais 1 hora no freezer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*Assar a 200º por 6 minutos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Segredinho:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*Provocar o choque térmico tirando as forminhas direto do forno colocando-as numa assadeira com água e gelo.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">*Desenformar na hora de servir, com 1 bola de sorvete de creme e pulverizado com canela ou chocolate em pó. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uPI_2ljN_zqhay8ZQV5e_D0WFMRuilelJ4ehnMmStVTMPOYDm2p9jRJ3eHpDNz8Qrw9txrq0D-EXr60TYj5EEVqXsQtKlgwgK0gfOqutD6bkH_WawWBiu42cprPtznKfBPZXwG6P4Ag/s1600/petitgateau-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="212" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uPI_2ljN_zqhay8ZQV5e_D0WFMRuilelJ4ehnMmStVTMPOYDm2p9jRJ3eHpDNz8Qrw9txrq0D-EXr60TYj5EEVqXsQtKlgwgK0gfOqutD6bkH_WawWBiu42cprPtznKfBPZXwG6P4Ag/s320/petitgateau-02.jpg" width="320" /></span></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Rendimento: + ou – 8 ou 30 unidades.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">NOTA: Esta receitinha foi criada pela minha equipe do Grande Hotel do Senac em meados de 1998 quando minha ex-funcionária e hoje amiga maravilhosa Cecília Nishioka comandava nossa Confeitaria.</span>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-77082796737003256212010-10-22T19:31:00.000-07:002010-10-22T19:33:19.642-07:00SARDELA (Pasta de pimentões com aliche)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR43Ur6ofhNXL6r5F_c5oz9VtDCOQKxiBnt6cBH8oaw8sTnrSr0v8k-fnxenshIIDI-22sBAqfeNYYIZ6LlyEv_AQrX-vmnzLRDh28dmGa1LUaPri7a0GL3c1Od292ZRYt95TDLrkxGAA/s1600/Sardela-01.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="136" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR43Ur6ofhNXL6r5F_c5oz9VtDCOQKxiBnt6cBH8oaw8sTnrSr0v8k-fnxenshIIDI-22sBAqfeNYYIZ6LlyEv_AQrX-vmnzLRDh28dmGa1LUaPri7a0GL3c1Od292ZRYt95TDLrkxGAA/s200/Sardela-01.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdft-GAKy4EEkhTFrmC8IrM0XD2SHhhYaEtW0JhEcOZL9ZqPdILHyb2KiwqULVBVLxUxzrQRrYllQVi3oWq4y99pD4XpeDUzWUM_3l5h-217jAcbx1jcAdbjQNq5mUkDUjJmAXdUG1K0/s1600/sardela2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdft-GAKy4EEkhTFrmC8IrM0XD2SHhhYaEtW0JhEcOZL9ZqPdILHyb2KiwqULVBVLxUxzrQRrYllQVi3oWq4y99pD4XpeDUzWUM_3l5h-217jAcbx1jcAdbjQNq5mUkDUjJmAXdUG1K0/s200/sardela2.jpg" width="150" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">13 pimentões grandes e bem vermelhos sem as sementes,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cabeças alho em pedaços,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 punhados de orégano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colh. (sp) páprica picante,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 colh. (sp) aliche</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de fazer: Fritar os pimentões já limpos e cortados em quadrados no azeite.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coloque-os no liquidificador e junte o aliche, orégano, páprica e então o alho que deve ser frito em mais um pouco de azeite na própria panela do pimentão.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bater tudo e voltar a massa da sardela mais um pouquinho no fogo só para dar uma ultima apuradinha !!!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBbPSqEmd16gVZi_-uKwzVDqE3rlWr03MElZfWtSCbgOXJ1Ms0RbZBRFK-MIish7kSiKmTJ5Ycxfe41F7Cxn2_zzPGckTSxB7YlmL7MLx2McJAOT4Rx8zqn4GtOafR7XYJzsbddZgisc/s1600/sardela-no-pao-italiano-f8-9577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBbPSqEmd16gVZi_-uKwzVDqE3rlWr03MElZfWtSCbgOXJ1Ms0RbZBRFK-MIish7kSiKmTJ5Ycxfe41F7Cxn2_zzPGckTSxB7YlmL7MLx2McJAOT4Rx8zqn4GtOafR7XYJzsbddZgisc/s320/sardela-no-pao-italiano-f8-9577.jpg" width="320" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Depois de pronto guardar em geladeira.</span><br />
<span style="font-family: Arial;">NOTA: Crie novas versões para servir podendo ser em potinhos pequeninos, ou taçinhas de sorvete ou mesmo dentro de um pão italiano, fica muito chic !!!!</span>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-4861402447108862012010-10-22T19:21:00.000-07:002010-10-22T19:22:59.202-07:00MEIA DE SEDA (Drink à base de licor de cacau)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlM7O3tiejlwuGAv9is6zD_m7hU2J2fmbecFzomSPUr9hLfhIiDnS6d8HQf4h1l4qVgTqm1qVhzDwJKoQDNZ1A0ZzKSmCEMfcqZOAGaClvh5Z9pukcYo5zA2oIPVyyGzMvQdsL20MZvY/s1600/meiadeseda-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlM7O3tiejlwuGAv9is6zD_m7hU2J2fmbecFzomSPUr9hLfhIiDnS6d8HQf4h1l4qVgTqm1qVhzDwJKoQDNZ1A0ZzKSmCEMfcqZOAGaClvh5Z9pukcYo5zA2oIPVyyGzMvQdsL20MZvY/s320/meiadeseda-01.jpg" width="320" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTES:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ copo de gin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 dose de run amarelo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lata de creme de leite sem o soro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lata de leite condensado</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 copo de licor de cacau</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Misture tudo no liquidificador e guarde na geladeira de preferência em garrafas de vidro.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0zzOZRu33slNiSuKc_UqkE0Lqj9GEPLs2Vi_Yb45U_9eC7OSaxsBK4yQ4tIf8zgypcu2sBkvSpYLzzquAcr5Y7qgP7pg_-VAo9ZBBsOAQ7xNJJIB5BV2yr6u_31XFLU3WW-LW8t2Bvs/s1600/meiadeseda-02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0zzOZRu33slNiSuKc_UqkE0Lqj9GEPLs2Vi_Yb45U_9eC7OSaxsBK4yQ4tIf8zgypcu2sBkvSpYLzzquAcr5Y7qgP7pg_-VAo9ZBBsOAQ7xNJJIB5BV2yr6u_31XFLU3WW-LW8t2Bvs/s320/meiadeseda-02.jpg" width="208" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">O drink fica cremosso e deverá ser servido gelado. Salute !!!!!</span><br />
<span style="font-family: Arial;">NOTA: Este drink fica suave e chic; aprendi a receita há uns 15 anos atrás para servir em minhas festas do meu Buffet, pode fazê-lo e guardar na geladeira por 1 mês, é sucesso garantido !!!!</span>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-79197489790375501952010-10-22T19:13:00.000-07:002010-10-22T19:13:00.022-07:00MOLHO CUMBERLAND (Molho à base de géleia com sucos e licores)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEini9OejcnpDPyR-DEFnjHm7-AncOAPbxsFgRNmilCiKIGmlK1IVlsaxhf8gbpJVsBixygW4Z2HJAUQpZAisBH_S8SyCVX7QXRASTmr-ZO-ySfBLkhyDp0QE84uqG9GpQjkNqzUabOSgvY/s1600/molhocumberland.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEini9OejcnpDPyR-DEFnjHm7-AncOAPbxsFgRNmilCiKIGmlK1IVlsaxhf8gbpJVsBixygW4Z2HJAUQpZAisBH_S8SyCVX7QXRASTmr-ZO-ySfBLkhyDp0QE84uqG9GpQjkNqzUabOSgvY/s200/molhocumberland.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1I8NfqQtq4mrx2QM2bahVIQDeCvwvHbKDWM4T-Y7_DDUvQBrHBcsc7Iz26NaEyfA3-QstIX5UpEfELFlUQg-ZTPwp3GSkSi3Rs1USzZzqOVc4omFh3uuSz79g7_r84LkvFBZa6a1LnA/s1600/molhocumberland-02.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1I8NfqQtq4mrx2QM2bahVIQDeCvwvHbKDWM4T-Y7_DDUvQBrHBcsc7Iz26NaEyfA3-QstIX5UpEfELFlUQg-ZTPwp3GSkSi3Rs1USzZzqOVc4omFh3uuSz79g7_r84LkvFBZa6a1LnA/s200/molhocumberland-02.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Ingredientes:<br />
2 xic. (chá) de suco de laranja<br />
½ xic. (chá) de suco de limão<br />
½ xic. (chá) de licor de Gran Marnier<br />
½ xic. (chá) de licor de Curaçau (optativo)<br />
125 g de casca de laranja sem a parte branca cortada em tirinhas bem finas<br />
2xic. (chá) de geléia de morango ou framboesa<br />
160 g de açúcar<br />
<br />
Modo de fazer: Faça uma calda com ¼ do açúcar e leve ao fogo até derreter e ficar com uma cor caramelo e reserve. Misture a geléia com os ingredientes restantes e cozinhe em fogo lento por ½ hora mexendo de vez em quando. Coloque este molho no caramelo e volte ao fogo até derreter. Está pronto.<br />
<br />
Sirva este molho com frios diversos, faça um arranjo bonito em uma tábua enfeitando com frutas secas ou com morangos e sirva o molho em uma molheira. Fica maravilhoso.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYUG9UDfQ1hQZWpagvrVQliEkvV3YDFL-MzRKSYF84pBiBgdiH9ZzXH0KnKPRML8Z7bjRvIglpUQbV5a-u8-z3p4227KAkijcibEQxBiGqai2J16bngzM3tXzkrB3gEOR01-T_q_mm7U/s1600/molho-de-framboesa-de-natal.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYUG9UDfQ1hQZWpagvrVQliEkvV3YDFL-MzRKSYF84pBiBgdiH9ZzXH0KnKPRML8Z7bjRvIglpUQbV5a-u8-z3p4227KAkijcibEQxBiGqai2J16bngzM3tXzkrB3gEOR01-T_q_mm7U/s200/molho-de-framboesa-de-natal.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIzc4lXTakMo7LDOzwnTwiTUxjXPHPn6vCRF8BNbjhSJsYwyExYjIxr59FYJKvXz4dPKcPqB6-EtcLCO6rfReCL2CHEd80k23_lk4AA-9S33ihuXo03c3vmnmdoQ1b4POgqozTUUjzu8/s1600/tabuadefrios.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieIzc4lXTakMo7LDOzwnTwiTUxjXPHPn6vCRF8BNbjhSJsYwyExYjIxr59FYJKvXz4dPKcPqB6-EtcLCO6rfReCL2CHEd80k23_lk4AA-9S33ihuXo03c3vmnmdoQ1b4POgqozTUUjzu8/s200/tabuadefrios.jpg" width="200" /></a></div><br />
<br />
NOTA: Servi as festas do meu Buffet durante 7 anos com esta receita maravilhosa e simples do molho Cumberland. Aproveitem !!!!Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com2tag:blogger.com,1999:blog-2906142071230956045.post-42041572329842257442010-10-22T18:48:00.000-07:002010-10-22T18:53:57.484-07:00CREME REINE MARGOT (Sopa creme de caldo de frango com amêndoas)<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5OZVuA0bXks_Ht0CIfJostwXPtynmsSKXYcc_cEUrUZQPf7h3AK01gewp2lyNx3brfufStlVgtAeJe8-HsxkCpDPmSFh39ARki7ZMvBZ20kgxcELy45Pxh0Kca6G55M9D3BnCOI6Mtqo/s1600/caldo-de-frango.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5OZVuA0bXks_Ht0CIfJostwXPtynmsSKXYcc_cEUrUZQPf7h3AK01gewp2lyNx3brfufStlVgtAeJe8-HsxkCpDPmSFh39ARki7ZMvBZ20kgxcELy45Pxh0Kca6G55M9D3BnCOI6Mtqo/s200/caldo-de-frango.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8OxIJUoTXHQjLIgUy52wcRFQoXM7S8T9jZddc7RJS6GmVncfwhTHev-1rN5kDbYLvwzrLsIufZV18kojM6s2q6xKVkjSDSmG2dxBI4lrpniCzBpRFD_rKuP1Z5bCyucjkrCOLq8Ug_w/s1600/caldo-de-frango_arcauniversal.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="144" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8OxIJUoTXHQjLIgUy52wcRFQoXM7S8T9jZddc7RJS6GmVncfwhTHev-1rN5kDbYLvwzrLsIufZV18kojM6s2q6xKVkjSDSmG2dxBI4lrpniCzBpRFD_rKuP1Z5bCyucjkrCOLq8Ug_w/s200/caldo-de-frango_arcauniversal.jpg" width="200" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cebola picadinha</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 alho porro picado</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 frango ou 1 galinha aos pedaços com o peito mas sem as peles</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g de creme de leite fresco</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher de farinha de trigo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 ovos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sal a gosto. Lâminas de amêndoas tostadas ou folhas de hortelã (optativo)</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Modo de fazer: Refogar a cebola e o alho sem deixar dourar muito. Juntar o frango e deixar refogar com água suficiente para cozinhar até amolecer. Após cozido retirar o frango e deixar esfriar. Desosse o frango e passe a carne na máquina de moer ou no processador.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Aproveite o caldo, passe-o na peneira e reserve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9P7codut83G9SoPJOJNQFRRv2ssHL7SI3Zawskz8k-lHd-iNWg20A53HR-YwkC5r26zfFfq2X4MbH5vR9LeZzi26UMEj4Xi9nOfNqJnezQjVEVzPXUY8ug43lCssWfIxrmlvqmm77V4/s1600/BOLINHA-DE-FRANGO-02.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="168" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9P7codut83G9SoPJOJNQFRRv2ssHL7SI3Zawskz8k-lHd-iNWg20A53HR-YwkC5r26zfFfq2X4MbH5vR9LeZzi26UMEj4Xi9nOfNqJnezQjVEVzPXUY8ug43lCssWfIxrmlvqmm77V4/s200/BOLINHA-DE-FRANGO-02.jpg" width="200" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Avelãs de galinha: Utilize a carne de frango moída e junte 2 gemas, 1 clara, 1 colher de farinha de trigo e sal a gosto. Amasse bem e faça pequeninas almôndegas do tamanho das avelãs. Leve a ferver no caldo que sobrou do frango.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Junte 5 ou 6 gotas de essência de amêndoas e 200 g de creme de leite fresco, deixe ferver,</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Verifique o sal e sirva em consommês com as avelãs de frango, você pode colocar umas 6 a 7 avelãs de frango para cada consomé.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">NOTA: Sirva enfeitado com lâminas de amêndoas ou com folhas de hortelã.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Fica suave e muito chic como entrada de uma refeição.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-67267139844894975482010-10-10T18:35:00.000-07:002010-10-10T18:51:07.702-07:00ENTRADA DE CATUPIRY AO AZEITE COM ALHO E ERVAS FRESCAS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4tnmtXlnAXnhqUGNGRqOTvpmeDyx8nrGkse7s5LM8W1ULXZCdQnMYGOE2skPXz5MeY2uULRzMDMOq-UllNVk47VMskWQ3hmaG1Lk8kuDVW4VCTSRoxKTasAF-Iea1B5KgbfAHWH2t1A/s1600/catupiry_ao_alho.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4tnmtXlnAXnhqUGNGRqOTvpmeDyx8nrGkse7s5LM8W1ULXZCdQnMYGOE2skPXz5MeY2uULRzMDMOq-UllNVk47VMskWQ3hmaG1Lk8kuDVW4VCTSRoxKTasAF-Iea1B5KgbfAHWH2t1A/s1600/catupiry_ao_alho.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFv6fELI4H1FKOMnIOpW_4AotwWj1Sc1zp3skWhpRlKeGE5KKpNStvnS_L1l7XxVKL-P81AT1XzTTHaCMvbe32h33g-hMJUVo_N3g9B7_A37-7beG6AMMZs1viclODwLbced6JAqbkrSs/s1600/catupirycomalho-04.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFv6fELI4H1FKOMnIOpW_4AotwWj1Sc1zp3skWhpRlKeGE5KKpNStvnS_L1l7XxVKL-P81AT1XzTTHaCMvbe32h33g-hMJUVo_N3g9B7_A37-7beG6AMMZs1viclODwLbced6JAqbkrSs/s200/catupirycomalho-04.jpg" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAuQT_kTkXbdMesLybkVUXsAaIkjk4xavwDu1lnShnIxi4z0a9681_AYrBIZ99hlESU_k_VEQFujkuFTsh6b1JWGlJDS3JcOtMk6cwTyalrCOCzLL1D3keyflAjyqJVadXSpgWQlc1pE/s1600/catupirycomalho-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAuQT_kTkXbdMesLybkVUXsAaIkjk4xavwDu1lnShnIxi4z0a9681_AYrBIZ99hlESU_k_VEQFujkuFTsh6b1JWGlJDS3JcOtMk6cwTyalrCOCzLL1D3keyflAjyqJVadXSpgWQlc1pE/s1600/catupirycomalho-01.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1B7NwZ1KpGiPK91fLUIFv1fvhDi8A7AZH7QKAP8IJAGiEtogMQSCyGhEHH9Ij5HGtjZk-jHD_xOvaQdOSb_HMHlsPgaMc9FtN0zZBnygCLrMQaOLTFoM5HJzqrdk4dZ5rn6wfI38-k-g/s1600/catupirycomalho-02.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1B7NwZ1KpGiPK91fLUIFv1fvhDi8A7AZH7QKAP8IJAGiEtogMQSCyGhEHH9Ij5HGtjZk-jHD_xOvaQdOSb_HMHlsPgaMc9FtN0zZBnygCLrMQaOLTFoM5HJzqrdk4dZ5rn6wfI38-k-g/s200/catupirycomalho-02.jpg" width="200" /></a></div>Esta é uma entrada para aperitivar junto aos amigos com um bom vinho branco gelado ou uma cervejinha, ou champagne.......enfim.....<br />
A seu gosto !!!!<br />
<br />
Ingredientes:<br />
1 caixinha de 500 g de queijo catupiry<br />
Azeite de oliva a gosto (+ ou - 1 xícara)<br />
10 dentes de alho laminado (ou a gosto)<br />
Manjericão, alecrim, salvia, oregano ou tomilho frescos a gosto<br />
<br />
Coloque o catupiry numa travessa mais funda do tipo prato fundo.<br />
Pique todas as ervas, misture-as e cubra o catupiry com estas ervas colocando inclusive na lateral.<br />
Frite o alho no azeite até que fique bem dourado.<br />
Regue o catupiry com o azeite ainda quente e espalhe as laminas de alho douradas por cima do catupiry.<br />
Sirva com torradinhas ou pão de forma integral cortado em quadradinhos.<br />
<br />
NOTA: Voce pode criar variações incríveis, por exemplo : pode colocar o catupiry num refratário de fondue não muito fundo, e depois de colocar as ervas e o azeite com alho voce poderá deixá-lo no rechaud com uma chama bem baixinha só pra dar aquele charme.<br />
Ou se preferir pode colocar só azeite e alho, ou pode também acrescentar nozes oU castanhas da sua preferencia, enfim muitas outras maneiras aparecerão na sua mente após saborear esta delícia !!!<br />
<br />
Eu servi esta entrada no meu trabalho de Buffet e também nas reuniões da minha família !!! UM SUCESSOOOOOO HÁ MUITOOOOOOSS ANOSSSSSS...!!!!!Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com1tag:blogger.com,1999:blog-2906142071230956045.post-33091355099295781962010-05-23T17:30:00.000-07:002010-05-23T21:28:57.633-07:00Minestrone di Funghi Diverse<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes p/ 3 a 4 pessoas:</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">150 gr de cebola picada,</span><span style="font-family: Arial, Helvetica, sans-serif;">150 gr de cenoura picada,</span><span style="font-family: Arial, Helvetica, sans-serif;">150 gr de salsão picado, </span><span style="font-family: Arial, Helvetica, sans-serif;">4 talos de salsinha, </span><span style="font-family: Arial, Helvetica, sans-serif;">1 folha de louro, </span><span style="font-family: Arial, Helvetica, sans-serif;">1 dente de alho, </span><span style="font-family: Arial, Helvetica, sans-serif;">1 cravo da índia, </span><span style="font-family: Arial, Helvetica, sans-serif;">1 tomate sem pele e sem sementes, </span><span style="font-family: Arial, Helvetica, sans-serif;">100 ml de vinho branco, 2</span><span style="font-family: Arial, Helvetica, sans-serif;"> litros de água, </span><span style="font-family: Arial, Helvetica, sans-serif;">20 gr de funghi seco italiano Porcini, </span><span style="font-family: Arial, Helvetica, sans-serif;">50 gr de manteiga, </span><span style="font-family: Arial, Helvetica, sans-serif;">300 gr de cogumelos variados (champignons, shiitake, shimeji, etc...)</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Sal e pimenta do reino à gosto</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Raviólis de ricota ou capelettis de carne.</span></div><div style="text-align: left;"><span style="font-family: Arial;">Voce pode variar também colocando outro macarrão de sua preferência,</span></div><div style="text-align: left;"><span style="font-family: Arial;">pode solocar também ervilhas frescas ou mesmo milho verde ou até vagem</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">cortada a brunoise.</span><br />
<span style="font-family: Arial;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ygF27j1BbZVuZ0WZnJqvfZfk6pVEBUiEyhXXACtu0YPBwbydA59KviRo_j0aMpQwlT98R2F0zbcqrpShS7XbDEagKQwy0blRwbWjOGoiChfqC4Sc7txV37HGAFGtEtEG6gWU4ozXg48/s1600/Minestrone01.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" gu="true" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ygF27j1BbZVuZ0WZnJqvfZfk6pVEBUiEyhXXACtu0YPBwbydA59KviRo_j0aMpQwlT98R2F0zbcqrpShS7XbDEagKQwy0blRwbWjOGoiChfqC4Sc7txV37HGAFGtEtEG6gWU4ozXg48/s200/Minestrone01.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14TBUmRxVzEbDcf-jiwDwg_gZSN_2zU9BKYqIxMWGPjzIBJCEi9IL02P33IQEldpgTnD1VqoCyDfbI5ZR_TtO21MKnhWsmeA2xC0sDCmjFSFGBcG4KaBuXUPdd7uVd-Txq7wvmr8XaKo/s1600/Minestrone02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14TBUmRxVzEbDcf-jiwDwg_gZSN_2zU9BKYqIxMWGPjzIBJCEi9IL02P33IQEldpgTnD1VqoCyDfbI5ZR_TtO21MKnhWsmeA2xC0sDCmjFSFGBcG4KaBuXUPdd7uVd-Txq7wvmr8XaKo/s200/Minestrone02.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7iIBXX-oTN-lO8qw6wUz4GrGz15m_Y3_HMIg25IgsIV7J7Iy88DkLKICvlXCRG3g-zVZe7NmxSlW_YwWh1RDQ4XkXGT72MLbqof5_rnv4FCEuNMkaUMs1L3B7R7jlrdtjBmQHxK3BXQ/s1600/Minestrone03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7iIBXX-oTN-lO8qw6wUz4GrGz15m_Y3_HMIg25IgsIV7J7Iy88DkLKICvlXCRG3g-zVZe7NmxSlW_YwWh1RDQ4XkXGT72MLbqof5_rnv4FCEuNMkaUMs1L3B7R7jlrdtjBmQHxK3BXQ/s200/Minestrone03.jpg" width="200" /></a></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Meu modo de fazer:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Prepare um caldo com a água, cebola, cenoura, salsão, loro, alho, salsinha, cravo da índia, vinho branco e tomate. Ferva por 20 minutos, coe e reserve.</span><br />
<div style="text-align: left;"></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Reidrate os cogumelos secos em 200 ml de água morna por 20 minutos.</span><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: left;"></div><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Coe e acrescente a água ao caldo de legumes.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Corte os cogumelos em tiras e refogue na manteiga, acrescente os cogumelos secos e o caldo.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Cozinhe por 10 minutos, tempere com sal e pimenta do reino.</span><br />
<div style="text-align: left;"></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Coloque capelettis para cozinhar na sopa até estarem AL dente.</span><br />
<div style="text-align: left;"></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><span style="font-family: Arial, Helvetica, sans-serif;">Sirva com parmesão ralado.</span><br />
<div style="text-align: left;"></div><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingrédients pour 3 à 4 personnes:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 gr d'oignons, 150 g de carottes hachées, 150 g de céleri haché, 4 brins de persil, 1 feuille de laurier, 1 gousse d'ail, 1 clou de girofle, 1 tomate pelée et épépinée, 100 ml de vin blanc, 2 litres d'eau, 20 g de champignons porcini secs italiens, 50 g de beurre, 300 g de champignons variés (champignons, shiitake, shimeji, etc ...)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sel et poivre au goût. Ravioli ricotta Capeletti ou de la viande. Vous pouvez aussi varier en mettant les pâtes de votre choix peut également mettre les petits pois frais ou de maïs ou même pod brunoise coupé.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ma façon de faire:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Préparer une pâte avec de l'eau, l'oignon, la carotte, le céleri, Loro, ail, persil, clous de girofle, le vin blanc et tomates. Faire bouillir pendant 20 minutes, directeur de l'exploitation et de la réserve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Réhydrater les champignons séchés dans 200ml d'eau tiède pendant 20 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coo et ajoutez de l'eau au bouillon de légumes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Couper les champignons en lamelles et sautés au beurre, ajouter les champignons secs et le bouillon.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cuire pendant 10 minutes, assaisonner avec le sel et le poivre.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Capeletti les mettre à cuire la soupe jusqu'à ce qu'ils soient al dente.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Servir avec du parmesan râpé.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coo et ajoutez de l'eau au bouillon de légumes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Couper les champignons en lamelles et sautés au beurre, ajouter les champignons secs et le bouillon. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cuire pendant 10 minutes, assaisonner avec le sel et le poivre.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Capeletti les mettre à cuire la soupe jusqu'à ce qu'ils soient al dente.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Servir avec du parmesan râpé. </span><br />
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<span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><strong>NOTA: Esta receita foi elaborada pelo meu ex-funcionário do Grande Hotel do Senac, o Calos Montana, </strong></span><span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><strong>juntos eu e ele desenvolvemos esta maravilha de sopa, fica exótica e saborossíma.</strong></span><br />
<span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><strong>Servimos grandes eventos com esta receita e foi só sucesso......graças a Deus....</strong></span><br />
<span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><strong>Podem fazer de olhos fechados, voces se sentirão um verdadeiro Chef......</strong></span><br />
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</div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com1tag:blogger.com,1999:blog-2906142071230956045.post-55585913420009642662010-05-11T21:45:00.000-07:002010-05-23T17:57:29.502-07:00Boeuf Bourguignon - Carne de panela à moda de Bourguignon<span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes P/ 4 a 5 pessoas:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqF-F3ljF4zZ2WLR9le1CyCwHWPGpCNiAQF4zq-v9vsQWY4i4TAxnuHGTlqIPuJhJvlkYCE1tqWiTJI7WrQDPrbMV79hCbfhriNaF3ljXd0_9iqxcUberkYOO4ve-yEjNkAD9sFnrLczQ/s1600/bbourguignon01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqF-F3ljF4zZ2WLR9le1CyCwHWPGpCNiAQF4zq-v9vsQWY4i4TAxnuHGTlqIPuJhJvlkYCE1tqWiTJI7WrQDPrbMV79hCbfhriNaF3ljXd0_9iqxcUberkYOO4ve-yEjNkAD9sFnrLczQ/s200/bbourguignon01.jpg" tt="true" width="168" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_SCpTLlqPh34M2RmqHXmuUiV0b5kaxbWkhj3x2G1up1JyQyFDkA-eSzWh27aeo5fOlJFY0J2D82q9xHUvXzqczJobGJ3rZbwi5BfHPwI0aiC8lBuffhWdLEY2ZqrKx5KVJ-u1jUE7Jk/s1600/bbourguignon02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_SCpTLlqPh34M2RmqHXmuUiV0b5kaxbWkhj3x2G1up1JyQyFDkA-eSzWh27aeo5fOlJFY0J2D82q9xHUvXzqczJobGJ3rZbwi5BfHPwI0aiC8lBuffhWdLEY2ZqrKx5KVJ-u1jUE7Jk/s200/bbourguignon02.jpg" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTLEKdyQDq3SoRuZjw1GvY7RkfeHG3rd1siCYnf_5VPLx53Gh4ccuat2KpfDK0-tvfayUgqhak-pTuLuSYkuoSXWLiU5uJBmFk4Jum7-v7CzI6xAHTAzVD_l9TNdxYAOyZO8SjSY9XJk/s1600/_Boeuf+Bourguignon+com+Inhoque+de+Aipim.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTLEKdyQDq3SoRuZjw1GvY7RkfeHG3rd1siCYnf_5VPLx53Gh4ccuat2KpfDK0-tvfayUgqhak-pTuLuSYkuoSXWLiU5uJBmFk4Jum7-v7CzI6xAHTAzVD_l9TNdxYAOyZO8SjSY9XJk/s200/_Boeuf+Bourguignon+com+Inhoque+de+Aipim.JPG" tt="true" width="200" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 colheres (sopa) de azeite</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 kg de carne de alcatra cortada em cubos de 4 a 5 cm</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 dentes de alho amassados</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cebola picada (para colocar quando dourar a carne)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 xícara (chá) de farinha de trigo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 colher (chá) de açúcar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 xícaras (chá) vinho tinto seco</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 xícaras (chá) de caldo de carne</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 talos de salsinha</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 colher (chá) de tomilho</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 folha de louro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sal e pimenta do reino a gosto</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">100 g de bacon cortado em cubos de 1 cm</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g cebolinhas espetado um cravo em cada uma</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g de cogumelos em conserva</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Meu modo de fazer:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Numa panela aqueça o azeite e doure a carne toda. Junte a cebola</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">picada e o alho. Polvilhe a farinha e o açúcar, mexa e deixe a</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">carne ficar dourada.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Adicione o vinho, o caldo de carne, os talos de salsinha, o</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">tomilho, o louro, acerte o sal e a pimenta.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Depois que começar a ferver, deixe por 2 horas mais ou menos, até</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">a carne ficar macia. Se necessário coloque um pouco mais de</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">água. </span><span style="font-family: Arial, Helvetica, sans-serif;">Doure o bacon. Junte as cebolinhas com o cravo e frite, mexendo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">de vez em quando. Acrescente o cogumelo, tampe e deixe cozinhar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Reserve. </span><span style="font-family: Arial, Helvetica, sans-serif;">Misture á carne o bacon, os cogumelos, cozinhe por 10 minutos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">mais ou menos. Por último adicione as cebolinhas. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange;"><strong>Sirva com batatas sautée</strong></span> ou arroz branco ou pão de forma frito na</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">manteiga ou com uma massa nobre pode ser papardelle.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange;"><strong>NOTA:</strong></span> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Este <span style="color: orange;"><strong>Boeuf Bourguignon</strong></span> foi um dos pratos que eu mais executei quando tive um Buffet há mais de 10 anos atrás. Pois é um prato apreciado por todos e muito fácil de servir, dá até prá comer em pé segurando um prato na mão !!! </span><br />
<br />
<span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><strong>História sobre este famoso prato:</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Boeuf Bourguignon é um dos muitos exemplos de pratos camponeses sendo lentamente refinado para a "haute cuisine". </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">O mais provável é que o método particular de cozinhar lentamente a carne em vinho surgiu como uma forma de amaciar as peças de carne que teria sido muito duro para cozinhar de outra maneira. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ao longo do tempo, o prato se tornou um padrão da cozinha francesa. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A receita que a maioria das pessoas ainda seguem para fazer um boeuf bourguignon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">foi reescrita por Auguste Escoffier.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Esta receita, porém, não sofreu alterações sutis, devido a alterações no equipamento de cozinha e alimentos disponíveis.</span>Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com1tag:blogger.com,1999:blog-2906142071230956045.post-27494946736507163932010-05-02T21:45:00.000-07:002010-05-02T23:22:08.418-07:00Trenette da Meditazione - Tagliarini com presunto gordo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDyGVWMoTS3twfHx_M7SF3dPB0XWAK1mhmE6EBXDvMnvH8Bt71mo4CubCowxkfJv68xOTZM8gd6rmpa1Gi9t7TPxid9CLO0TEY6aZ7ZgkqyAihULvPbI2z11g13bsmPDMBgBCTwjB7gY/s1600/tagliarini3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDyGVWMoTS3twfHx_M7SF3dPB0XWAK1mhmE6EBXDvMnvH8Bt71mo4CubCowxkfJv68xOTZM8gd6rmpa1Gi9t7TPxid9CLO0TEY6aZ7ZgkqyAihULvPbI2z11g13bsmPDMBgBCTwjB7gY/s200/tagliarini3.jpg" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeVCaq-LmZYpVoITIGDzqjfPJg4Uy_OBU-K97pd5_lKc_D1WaW3644UF4GPIOMCx9Bc3Euw-nslqaDbHNglUwk0dYxz54tomTxm2K3vzz2TwA4KKuh7mVdwhdBK80ez_wWE_wliH7wNI/s1600/Macarraoaomolhovermelho01.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeVCaq-LmZYpVoITIGDzqjfPJg4Uy_OBU-K97pd5_lKc_D1WaW3644UF4GPIOMCx9Bc3Euw-nslqaDbHNglUwk0dYxz54tomTxm2K3vzz2TwA4KKuh7mVdwhdBK80ez_wWE_wliH7wNI/s200/Macarraoaomolhovermelho01.jpg" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xxxloMtrzDp_RTCPZSYlxCe_ssu3A_FjATjVuUbWbRk9eAVk2wPjTa7yputjQxYgKIjvoQEkLAgxOsUP8yjdwPgN_G5hfXVXyorESiaf4lTNfhfY1IhZ2TjvMqXOBojlCkeWlrxZVNA/s1600/macarraocomtomate01.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xxxloMtrzDp_RTCPZSYlxCe_ssu3A_FjATjVuUbWbRk9eAVk2wPjTa7yputjQxYgKIjvoQEkLAgxOsUP8yjdwPgN_G5hfXVXyorESiaf4lTNfhfY1IhZ2TjvMqXOBojlCkeWlrxZVNA/s320/macarraocomtomate01.jpg" tt="true" width="320" /></a></div>Ingredientes p/ 4 a 5 pessoas:<br />
<br />
600 gr de massa tipo trenette ou use tagliarini,<br />
100 gr de presunto gordo cortado em quadradinhos<br />
usaremos a gordura, porisso não joque fora, aguarde,<br />
1 cebola pequena bem picadinho,<br />
50 gr de fígado de galinha cozida e amassada,<br />
100 gr de cogumelos de Paris cortado em fatias,<br />
50 gr de presunto cortado à juliene,<br />
400 gr de polpa de tomate sem pele nem sementes,<br />
1 copo de vinho tinto,<br />
50 gr de manteiga sem sal,<br />
120 gr de parmesão ralado,<br />
6 folhinhas de manjericão picadinha,<br />
sal e pimenta do reino branca moída na hora.<br />
<br />
Meu modo de fazer:<br />
Dentro de uma caçarola de barro derreto somente a gordura do presunto juntamente com a cebola picadinha. <br />
Refogo tudo muito bem e depois vou juntando os outros ingredientes aos poucos. Tempere com sal e pimenta.<br />
Só não coloque a manteiga e o manjericão.<br />
<br />
Em outra panela coloque o vinho para ferver e reduza-o à metade.<br />
Junte então o vinho ao molho já refogado e deixe aguecer novamente.<br />
<br />
Para a massa: cozinhe a massa "all dente" e coloque num pirex fundo.<br />
<br />
Modo de servir:<br />
Coloque a manteiga em temperatura ambiente junto com a massa e misture-a bem juntando também o manjericão.<br />
Coloque por cima o molho de tomtes com presunto e enfeite com o pamesão ralado no ralo grosso e folhinhas de manjericão.<br />
<br />
PS: O TRENETTE é um tipo de macarrão típico da Região da Liguria na Itália, aqui podemos substituí-lo pelo taglarini ou mesmo o spagueti.<br />
<br />
NOTA: Esta é uma receita italiana das antigas e eu a adoro !!!!Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com0tag:blogger.com,1999:blog-2906142071230956045.post-24124934510845604422010-04-24T16:04:00.000-07:002010-04-24T16:08:00.140-07:00Flamiche aux poireaux ( Torta de alho poró)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAfzQDh-WszdDvpEXtxc_EkAuSQsNJwVQ-KwIJwypRC_af3_JVJrDuwDygK7rj9n-lOyt_ejUpaf-HkR2pdd5KXSd6MNXgHXIco505oNiln4TdH7enja2L_GDI5_DYr6mJr8AE6j62Cs/s1600/Flamiche01.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAfzQDh-WszdDvpEXtxc_EkAuSQsNJwVQ-KwIJwypRC_af3_JVJrDuwDygK7rj9n-lOyt_ejUpaf-HkR2pdd5KXSd6MNXgHXIco505oNiln4TdH7enja2L_GDI5_DYr6mJr8AE6j62Cs/s200/Flamiche01.png" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_n98WQS35QUj3RNjWPFbPusm5a6omSpe3XlYFDdpRYHn9iW1_NYy8phg0cWXm-FRKgHanQpioyC7dqbqcnxU_qV47h-RQ4OB0uEOZ77Il-qTq-a2rC_yjg54yaaw6d7uUyN5A4DwndBI/s1600/flamiche02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_n98WQS35QUj3RNjWPFbPusm5a6omSpe3XlYFDdpRYHn9iW1_NYy8phg0cWXm-FRKgHanQpioyC7dqbqcnxU_qV47h-RQ4OB0uEOZ77Il-qTq-a2rC_yjg54yaaw6d7uUyN5A4DwndBI/s200/flamiche02.jpg" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdcIFkRTwqptIYO47kvquwLBN37Xojsn-p1h1F4goQ5QzzF3UApTTkAGLy8tHPogZwFQlrZAppQRdJqqxR2VfXKqswPYBMZwsaNxU5fY0L1E0b6pjOtG2lIUoQM6MKULaaZvCzO0QRJ0/s1600/FlamichePoireaux.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVdcIFkRTwqptIYO47kvquwLBN37Xojsn-p1h1F4goQ5QzzF3UApTTkAGLy8tHPogZwFQlrZAppQRdJqqxR2VfXKqswPYBMZwsaNxU5fY0L1E0b6pjOtG2lIUoQM6MKULaaZvCzO0QRJ0/s320/FlamichePoireaux.jpg" tt="true" /></a></div><br />
<br />
Ingredientes da Massa podre:<br />
125 gramas de farinha para pão<br />
1 colher de café rasa de sal<br />
1 colher de café cheia de fermento seco para pão<br />
1 colher de sopa de açúcar<br />
1 ovo batido<br />
5 colheres de sopa de leite<br />
50 gramas de manteiga<br />
Sovo todos os ingredientes na mão, aconselho a colocar a manteiga misturada por último á massa.<br />
Deixo a massa descansar por 2 a 3 horas até que dobre de volume.<br />
Coloco a massa dentro de um saco plástico grande e deixo descansar na geladeira no mínímo 30 minutos.<br />
<br />
Ingredientes do recheio:<br />
400 gramas de alho poró cortado em rodelinhas,<br />
100 gs de presunto defumado cortado em quadradinhos,<br />
50 ml de água,<br />
1 1/2 de sopa de manteiga,<br />
Coloco todos esses ingredientes numa panela e cozinho em fogo brando até que o alho poró fique bem macio e reservo.<br />
Junto então os ingredientes abaixo:<br />
2 ovos inteiros,<br />
50 ml de leite,<br />
50 ml de creme de leite fresco,<br />
1 colher de sopa de farinha de trigo e<br />
uma pitada de sal e pimenta do reino branca moída na hora.<br />
Bato tudo junto com um fouet e reservo.<br />
<br />
Meu modo de montar a torta:<br />
Abro a massa numa espessura de 2 a 3 mm na mesa untada com farinha de trigo. Uso uma assadeira própria para este tipo de torta que é aquela que o fundo saí depois de assada. Forro toda a assadeira inclusive as beiradas, não besunto a assadeira pois a massa já é bem engordurada.<br />
Disponho depois por cima da massa crua a mistura dos ingredientes do recheio que deixei reservado e levo a torta ao forno a 180 graus por 30 minutos.<br />
<br />
Fica divina !!!!Mindahttp://www.blogger.com/profile/01130573133443120560noreply@blogger.com1