tag:blogger.com,1999:blog-8479817555601842042024-03-12T22:56:51.485-03:00Blog do MarbeneUm espaço reservado a boa mesaMarbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.comBlogger296125tag:blogger.com,1999:blog-847981755560184204.post-58660683427780699082018-10-23T16:47:00.000-03:002020-07-23T16:58:51.207-03:00PÃO DE LEITE COM ERVAS<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do Blog.</div>
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Encontrada nas páginas amareladas do caderno herdado da antiga cozinha da minha bisavó Elisa Duarte, vem lá do interior de Minas Gerais a receita de hoje. </div>
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<b>INGREDIENTES:</b></div>
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(rende 1,5 Kg)</div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVHWIOWg93OqEacRFeoGUcHfttx8zSsXRwUIzi5pEFgvwlj00Zb9JlQ0_YSN9sQOycxFHrst5iFQroncbwezaxk3SzewXbAoTA_Duw6t1WtbROk70j7xPMZB7cmAFQNKJY-60Xmxn4u1G/s1600/IMG_20180830_222939_571.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVHWIOWg93OqEacRFeoGUcHfttx8zSsXRwUIzi5pEFgvwlj00Zb9JlQ0_YSN9sQOycxFHrst5iFQroncbwezaxk3SzewXbAoTA_Duw6t1WtbROk70j7xPMZB7cmAFQNKJY-60Xmxn4u1G/s320/IMG_20180830_222939_571.jpg" width="320" /></a>
<li>1 kg de Farinha de trigo </li>
<li>15 gr de fermento biológico seco</li>
<li>500 ml de leite </li>
<li>250 ml de óleo vegetal</li>
<li>100 gr de manteiga</li>
<li>50 gr de açúcar </li>
<li>1/2 colher (sopa) de sal</li>
<li>3 ovos</li>
<li>1 colher (sopa) bem cheia de ervas finas</li>
<li>1 gema para pincelar</li>
</ul>
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<b>PREPARO:</b></div>
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<ol style="text-align: left;">
<li style="text-align: justify;">Em uma bacia grande peneire a farinha, acrescente o fermento as ervas finas desidratadas e misture bem.</li>
<li style="text-align: justify;">Em outra vasilha, amorne o leite com a manteiga, o açúcar, o sal e o óleo, misturando bem.</li>
<li style="text-align: justify;">Abra um vão no monte de farinha e despeje a mistura líquida.</li>
<li style="text-align: justify;">Usando um garfo em movimentos circulares, misture aos poucos incorporando a farinha ao líquido. Adicione os ovos um a um - depois, sove bem a massa até que solte das mãos. </li>
<li style="text-align: justify;">Massa bem macia.</li>
<li style="text-align: justify;">Cubra a bacia com um pano úmido e deixe crescer em local sem corrente de ar por 1 hora.</li>
<li style="text-align: justify;">Despeje a massa numa superfície enfarinhada, retire o excesso de ar, depois corte-a no tamanho que achar mais conveniente, modele sem amassar ou cilindrar e coloque em assadeiras para pães de forma untadas e polvilhadas com farinha de trigo. Deixe crescer novamente até que dobre de tamanho.</li>
<li style="text-align: justify;">Coloque a gema em uma vasilha pequena com 1 colher (sopa) de água, misture bem e pincele os pães quando estiver na hora de leva-los ao forno pre aquecido a 200° C por 50 minutos ou até que dourem. Na metade deste tempo, não deixe de abaixar o forno para 180° C </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4OEA211Cei_ztFQo9yRa3SMeMOThGdhIPnfjjNA_nr_JWFSTzvcAjpAHFnibMfIEQ431UOfYjMuD_rlEWwILQbecWjfhAaCLP1J5lGATMKql9aGbllHD8V8sH0khM6fX5Akq-hga0w0c/s1600/IMG_20181011_123704_817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4OEA211Cei_ztFQo9yRa3SMeMOThGdhIPnfjjNA_nr_JWFSTzvcAjpAHFnibMfIEQ431UOfYjMuD_rlEWwILQbecWjfhAaCLP1J5lGATMKql9aGbllHD8V8sH0khM6fX5Akq-hga0w0c/s320/IMG_20181011_123704_817.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyz-OlP2Q6I0U7ZjHBIih1CjgVyP_2wkZ5ZhhUM1XRYfROLQoP6DG7DwaOz4kgRzubIGxiBNZBdzD-4dXRCrmsCIKbpHdR2KStUXM04Hof6yNHaucScDPMQWPwQQWmm93Y3qzVXAptTUBm/s1600/IMG_20180830_162905339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyz-OlP2Q6I0U7ZjHBIih1CjgVyP_2wkZ5ZhhUM1XRYfROLQoP6DG7DwaOz4kgRzubIGxiBNZBdzD-4dXRCrmsCIKbpHdR2KStUXM04Hof6yNHaucScDPMQWPwQQWmm93Y3qzVXAptTUBm/s320/IMG_20180830_162905339.jpg" width="240" /></a></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-38049433010991125202018-07-11T12:23:00.000-03:002018-07-11T15:30:31.408-03:00PÃO DE BANANA DA TERRA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmki1VcF0E2nTKkJptJMY3DMORuNXC0UczIn_hZolDUTSJuWi54dCHeeID-vVK5m4j-Z0wPNOaCd3QjCN609ST2Vr2nfdO2DKznwCR1_174Y3OHpAjay8S6RRg9Y1g9lJ9i2ipm6cYj0UH/s1600/IMG_20180710_084148008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1555" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmki1VcF0E2nTKkJptJMY3DMORuNXC0UczIn_hZolDUTSJuWi54dCHeeID-vVK5m4j-Z0wPNOaCd3QjCN609ST2Vr2nfdO2DKznwCR1_174Y3OHpAjay8S6RRg9Y1g9lJ9i2ipm6cYj0UH/s640/IMG_20180710_084148008.jpg" width="622" /></a></div>
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Olá amigas e amigos do Blog.</div>
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Bem, você sabe, a Banana valeu ouro!</div>
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Saudável, deliciosa, versátil, a Banana dá aquele "tchã" nas receitas doces e salgadas.</div>
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INGREDIENTES:</div>
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</div>
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjtuvh8wzlHm5zkVOstTCgCrylsqHCN81gCwxh2chzKhnmEQV1Y5Uyki5nb2kx1EJw4nOSxK2Ey6TB9B6eLDKgxK4CWwPODD8g_z2nzLLYFF0FP1Ct-D_HuVqSUUEyRiWHcKR6wcpXX9M/s1600/IMG_20180710_072216214.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="896" data-original-width="1600" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjtuvh8wzlHm5zkVOstTCgCrylsqHCN81gCwxh2chzKhnmEQV1Y5Uyki5nb2kx1EJw4nOSxK2Ey6TB9B6eLDKgxK4CWwPODD8g_z2nzLLYFF0FP1Ct-D_HuVqSUUEyRiWHcKR6wcpXX9M/s320/IMG_20180710_072216214.jpg" width="320" /></a>
<li>4 xícaras (chá) de farinha de trigo integral (500 gr)</li>
<li>1 xícara (chá) de açúcar mascavo (180gr)</li>
<li>4 ovos</li>
<li>6 Bananas-da-terra maduras</li>
<li>1 xícara (chá) de amendoim torrado</li>
<li>1 colher (sopa) de bicarbonato de sódio</li>
<li>1 colher (sobremesa) de sal</li>
<li>1 colher (sobremesa) de canela em pó</li>
<li>Sementes de papoula para decorar (opcional)</li>
</ul>
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PREPARO:</div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">A fim de facilitar os preparos, recomendo o uso de um processador de alimentos.</li>
<li style="text-align: justify;">Com a mesma lâmina, comece triturando grosseiramente o amendoim, reserve,</li>
<li style="text-align: justify;">Depois processe bem os ovos com o açúcar, reserve</li>
<li style="text-align: justify;">Por último, as bananas, que devem virar um purê. Não tem problema se ficarem alguns pedacinhos.</li>
<li style="text-align: justify;">Em uma vasilha grande, misture a farinha, o sal e o bicarbonato. </li>
<li style="text-align: justify;">Acrescente o amendoim, a mistura de ovos com açúcar e o purê de bananas.</li>
<li style="text-align: justify;">Misture tudo muito bem, para em seguida despejar em duas assadeiras para pão de forma (28 x 12 x 5), untada e polvilha de farinha. </li>
<li style="text-align: justify;">Asse em forno pre aquecido a 180° C por cerca de 60 minutos.</li>
<li style="text-align: justify;">Desenforme e deixe esfriar sobre uma grade de metal.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0y1YrFE2ZOEB5AbPs1tvALVU2piKp8SNrWOLOZ1Pvvxx4LJ9xBpPm6nAkd2t-8iHSLX2t6nIj61gYEOZntA9fYzZjR8NotaohcT3ztS3H3AIlFMLFYYvC97LF6iYOonwYRZExwWRoD9t/s1600/IMG_20180710_084645_009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP0y1YrFE2ZOEB5AbPs1tvALVU2piKp8SNrWOLOZ1Pvvxx4LJ9xBpPm6nAkd2t-8iHSLX2t6nIj61gYEOZntA9fYzZjR8NotaohcT3ztS3H3AIlFMLFYYvC97LF6iYOonwYRZExwWRoD9t/s320/IMG_20180710_084645_009.jpg" width="320" /></a></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-63570872064720503322018-06-03T18:32:00.002-03:002018-06-03T18:55:11.996-03:00PÃO 100% INTEGRAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkAGM8qocaHnK1_D2ShoC_BK8zHxnOG6sb0Z2BhyphenhyphenkvbtFhM4196LAHb_3a8m5Nj8mAddYSwETDyPYRTHMEi8ZMC-WPYNN1v6t8HY306FqJy9fUP8DPqHSBewvZJTuZo-KErqI1wPidYU-/s1600/IMG_20180519_173745348_LL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkAGM8qocaHnK1_D2ShoC_BK8zHxnOG6sb0Z2BhyphenhyphenkvbtFhM4196LAHb_3a8m5Nj8mAddYSwETDyPYRTHMEi8ZMC-WPYNN1v6t8HY306FqJy9fUP8DPqHSBewvZJTuZo-KErqI1wPidYU-/s640/IMG_20180519_173745348_LL.jpg" width="640" /></a></div>
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Olá amigas e amigos do blog.</div>
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Quando bem feito, todo estilo de pão é apetitoso.</div>
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Este aqui, como de costume, foi sovado manualmente, porém com alguns agravantes:</div>
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-massa dividida a olho nu </div>
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-não cilindrado</div>
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-100% farinha integral</div>
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- fermento biológico seco</div>
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-do jeito mais divertido.</div>
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Sob a alegação de que esta não dá boa liga, pela primeira vez aventurei-me a não seguir a regra segundo a qual pão feito com 100% de farinha integral é pesado, quebradiço, seco, fazendo-se necessário então o uso de farinha branca para atenuar as arestas.</div>
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Testemunho, não é bem assim!</div>
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Como também, por desconhecer as qualidades e praticidade do biológico seco, sempre fiz uso do fermento fresco, mesmo correndo os riscos inerentes quanto à validade e contaminações.</div>
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Sou jovem, muito ainda hei de aprender, não faço pão todos os dias, a prática é muito importante, mas penso estar no rumo certo, podendo inclusive arriscar na publicação deste, cujo o resultado beira </div>
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ao aroma do malte tostado, de açúcares caramelizados, com notas defumadas de alegria.</div>
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<b>INGREDIENTES:</b></div>
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</div>
<ul style="text-align: left;">
<li>1 kg de farinha de trigo integral de boa qualidade (1000 gr)</li>
<li>2 colheres (sopa) de açúcar (40 gr)</li>
<li>1 sachê de fermento biológico seco (10 gr)</li>
<li>1 colher (sopa) de sal (15 gr)</li>
<li>1/2 xícara (chá) de manteiga (100 gr)</li>
<li>500 ml de água morna</li>
<li>2 ovos grandes (cerca de 60 gr cada)</li>
</ul>
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<b>PREPARO:</b></div>
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</div>
<ol style="text-align: left;">
<li style="text-align: justify;">Fazendo uso de uma vasilha pequena livre de qualquer impureza, junte o fermento, o açúcar e metade da água. Dissolva bem o fermento, o açúcar e reserve coberta em local livre de corrente de ar.</li>
<li style="text-align: justify;">Peneire a farinha em uma vasilha grande, funda, adicione os ovos, a manteiga e o sal, misturando bem. </li>
<li style="text-align: justify;">Assim que estiver dobrado de volume, adicione também a mistura de fermento, açúcar e água morna.</li>
<li style="text-align: justify;">Misture tudo muito bem, coloque essa massa sobre uma superfície plana de trabalho, bem limpa e depois enfarinhada.</li>
<li style="text-align: justify;">Comece então a sovar caprichosamente a massa, somando de maneira cuidadosa a outra metade da água. Um pouco de cada vez. Sovar é dar flexibilidade, grosso modo, estica e puxa, mas sem arrebentar. Ponha todo o sentimento do mundo nessa hora, sem exageros, é claro!</li>
<li style="text-align: justify;">Pelo menos 10 minutos sovando ritmadamente, movimentos pra lá e pra cá, pingando água...até que ela, a massa, se desgrude das mãos. Não é necessária a adição de mais farinha além daquela pitada utilizada para dar a primeira "lubrificada" na bancada. </li>
<li style="text-align: justify;">Isto posto, retorne a massa para a vasilha grande e funda para que descanse, como da vez anterior, tampada pelo pano mais limpo que tiver a seu alcance, em local adequado, isto é, sem corrente de ar. + ou - 1 hora.</li>
<li style="text-align: justify;">Sobre a bancada, estique a massa em forma de cilindro, corte em quatro partes iguais (tá valendo no olho), sove ligeiramente cada uma das partes a fim de tirar o ar do interior da dita, modelando-as conforme o tamanho da sua assadeira. Caso encontre alguma dificuldade, sugiro usar terrinas medindo 27,5 x 11,5 na parte interna.</li>
<li style="text-align: justify;">Por favor, não se esqueça de untar e enfarinhar a assadeira, deixando a massa descansar por mais 45 minutos, ou até que dobre de tamanho. Você sabe como!</li>
<li style="text-align: justify;">Com uma gilete, momentos antes de assa-los, insira cortes na superfície dos pães. Asse em forno pré aquecido a 240 graus C. por 40 minutos ou até que doure.</li>
<li style="text-align: justify;"><b>Dica:</b> ao acender o forno, coloque uma assadeira pequena contendo água previamente bem aquecida na parte mais baixa deste. Isso vai ajudar a criar vapor no interior do forno, muito útil para o pão, entretanto, retire-a antes de introduzir a forma de pão para assar em definitivo.</li>
<li style="text-align: justify;">A fim de que o cozimento seja satisfatório, depois que os pães estiverem crescidos e começando a dourar, por favor,diminua um pouco a temperatura. </li>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-41329958603137456512018-05-29T17:44:00.002-03:002018-05-30T09:06:05.113-03:00FILEZINHO SUÍNO AO VINHO E BALSÂMICO <div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog.</div>
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Razões não faltam para justificar meu gosto pessoal de preparar o filé mignon do porco, carinhosamente chamado por este modesto cozinheiro de Filezinho Suíno.</div>
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Macia, magra, tamanho ideal para duas porções, esta carne aceita inúmeras finalidades pois pode ser puxada com ingredientes dos mais variados: calda de laranja, mel, açaí, uva, pimentas, hortelã, alecrim, erva doce, geleias, castanhas, frutas em passas e muitos outros.<br />
<span style="text-align: center;">Veja mais </span><a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2012/12/filezinho-suino-com-ameixa-e-nozes.html" style="text-align: center;" target="_blank">aqui</a><span style="text-align: center;">, </span><a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2012/11/filezinho-suino-ao-roti-de-frango.html" style="text-align: center;" target="_blank">aqui</a><span style="text-align: center;">, <a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2012/11/filezinho-suino-ao-roti-de-frango.html" target="_blank">aqui</a> e </span><a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2018/04/file-de-porco-aromatico.html" style="text-align: center;" target="_blank">aqui</a></div>
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<b>INGREDIENTES:</b></div>
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<b>Para a marinada</b></div>
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<li>1 peça de filé mignon de porco </li>
<li>1 colher (sopa) de manteiga </li>
<li>1 dente de alho bem picado</li>
<li>1 colher (sobremesa) de alecrim </li>
<li>Sal e pimenta do moinho a gosto</li>
</ul>
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<b>Para o preparo:</b></div>
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<li>1 colher (sopa) de manteiga</li>
<li>1 colher (sopa) de azeite</li>
<li>1 xícara (chá) de vinho tinto seco</li>
<li>2 colheres (sopa) de aceto balsâmico</li>
<li>1 colher (sopa) de açúcar</li>
</ul>
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<b>PREPARO:</b></div>
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<b>Marinada:</b></div>
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<li>Depois de retiradas as fibras brancas, lavado e enxuto, acomode o filezinho em uma vasilha.</li>
<li>Faça uma pasta de manteiga com alho, folhinhas de alecrim, sal e pimenta do reino.</li>
<li>Besunte e massageie a carne conforme nossas avós ensinaram, tampe a vasilha e resfrie.</li>
<li>Reitero, melhor deixar marinar uma noite.</li>
</ol>
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<b>Finalização:</b></div>
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<li style="text-align: justify;">Retire a carne da geladeira pelo menos 30 minutos antes do preparo final.</li>
<li style="text-align: justify;">Esquente uma frigideira grande de fundo grosso, coloque o azeite e a manteiga para derreter.</li>
<li style="text-align: justify;">Ponha delicadamente a carne para selar de todos os lados. (5 minutos)</li>
<li style="text-align: justify;">Procedimento importante, por isso requer calma, observação, temperatura adequada, cuidado.</li>
<li style="text-align: justify;">Retire, deixe esfriar um pouco antes de inserir alguns cortes da superfície até o meio da peça.</li>
<li style="text-align: justify;">Na mesma frigideira coloque o vinho, mexa com a colher para desgrudar os resíduos grudados no fundo da mesma.</li>
<li style="text-align: justify;">Coloque a colherada do açúcar sem espalha-la ao vinho. Faça um montinho na beirada da frigideira.</li>
<li style="text-align: justify;">Some a estes dois o balsâmico. Deixe esquentar, borbulhar...mexa devagar...incorpore o açúcar aos poucos. O objetivo é dar corpo ao molho, caramelizando-o...não se preocupe, não cai ficar doce. Corrija o sal e a pimenta. (5 minutos)</li>
<li style="text-align: justify;">Retorne a carne à frigideira a fim de que absorva o molho. Para penetrar melhor, usando uma colher grande, ponha a frigideira um pouco inclinada, pegue o molho e regue na superfície talhada da carne.(5 min.)</li>
<li style="text-align: justify;">Retire e sirva quente acompanhado de Risoto Milanês.</li>
</ol>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-49485012980371134752018-05-26T12:24:00.000-03:002018-05-26T12:24:06.654-03:00PONTA DE PEITO COZIDO NA CERVEJA PRETA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACLoZuhCG1Kev2Vk6sej-R7oooo7EzR8_qoL_LGS53u5ahO_UuCeryd_iye_O4Fu29OloVgND9bFlb4hIe3sFqiBgvNmbLrMWUGuzq25ORG_KKH5yPkRZw3y_UxGEqBhfoC-H2iD2zrgy/s1600/IMG_20171207_215451983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1274" data-original-width="1600" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACLoZuhCG1Kev2Vk6sej-R7oooo7EzR8_qoL_LGS53u5ahO_UuCeryd_iye_O4Fu29OloVgND9bFlb4hIe3sFqiBgvNmbLrMWUGuzq25ORG_KKH5yPkRZw3y_UxGEqBhfoC-H2iD2zrgy/s640/IMG_20171207_215451983.jpg" width="640" /></a></div>
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Olá amigas e amigos do blog,</div>
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<span style="text-align: left;">A ideia deste prato surge da necessidade de assar a carme dentro do forno, em baixa temperatura.</span></div>
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Vida de cozinheiro é dura e os primeiros 58 anos são os piores.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0P17LJ9JAv8hHdqQ6JuE-Q60i0TCxCcCVm0lFTguraAstL7MuJKOvp8TVPJJ_g4QYXQFY9wLqlAGPyJhM7A2tWNzS_66-oFZIxRzhT13T9uj7K1emm_TAbpfnhwKqD_Dk92iTlciH7Jl/s1600/IMG_20171207_120615696.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1292" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD0P17LJ9JAv8hHdqQ6JuE-Q60i0TCxCcCVm0lFTguraAstL7MuJKOvp8TVPJJ_g4QYXQFY9wLqlAGPyJhM7A2tWNzS_66-oFZIxRzhT13T9uj7K1emm_TAbpfnhwKqD_Dk92iTlciH7Jl/s320/IMG_20171207_120615696.jpg" width="256" /></a></div>
<div style="text-align: left;">
<b>INGREDIENTES:</b></div>
<div style="text-align: left;">
<b>Para a marinada:</b></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>1 kg a 1,5 kg de ponta de peito</li>
<li>6 folhas de louro</li>
<li>1 cebola branca grande cortada em fatias médias</li>
<li>1 cebola roxa pequena cortada em fatias médias</li>
<li>1 colher (sobremesa) de erva doce bem picada</li>
<li>1 pimentão verde pequeno cortado em fatias médias</li>
<li>5 dentes de alho cortados em fatias médias</li>
<li>1 colher (sopa) de sal grosso</li>
<li>Pimenta do reino do moinho a gosto.</li>
<li>1 garrafa (600 ml) de cerveja malzbier</li>
</ul>
<div>
<b>PREPARO:</b></div>
<div>
<b>Marinada:</b></div>
<div>
<ol style="text-align: left;">
<li>Disponha metade dos ingredientes de maneira harmonioza no fundo de uma forma refratária, menos a carne e a cerveja.</li>
<li>Coloque por cima deste berço a peça de carne, cubra com restante dos ingredientes e regue com a cerveja.</li>
<li>Cubra com um folha de papel alumínio e leve para resfriar por uma noite.</li>
<li>Na metade do caminho, vire a carne para pegar gosto de todos os lados.</li>
</ol>
</div>
</div>
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<b>Para o cozimento:</b></div>
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</div>
<ol style="text-align: left;">
<li style="text-align: justify;">Retire a carne da geladeira com antecedência de 30 minutos antes do início da preparação.</li>
<li style="text-align: justify;">Ligue o forno na temperatura de 150 graus. Introduza a assadeira e deixe cozinhando/assando por 3 a 4 horas ou até que fique bem macia.</li>
<li style="text-align: justify;">Obs: ponta de peito é uma carne de fibras grossas e duras.</li>
<li style="text-align: justify;">Retire a carne da forma refratária, reserve.</li>
<li style="text-align: justify;">Coe o caldo sensacional diretamente em uma panela pequena, leve-a ao fogo médio para que reduza pela metade.</li>
<li>Fatia a carne e sirva com este molho.</li>
</ol>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-78513612588095427932018-05-25T14:42:00.001-03:002018-05-26T11:18:18.520-03:00COSTELA DE PORCO COM BATATAS RÚSTICAS<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
Olá amigas e amigos do blog.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Hoje não tem verso nem prosa.</div>
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Hoje não cumpro meu destino,</div>
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Redescubro-me nessa estrada</div>
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Sinuosa, perigosa e molhada.</div>
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Hoje sou um pouco de estio</div>
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No chão pisado da idade</div>
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Adormecida na saudade,</div>
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Um pouco de espinho</div>
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Outro tanto de rosa.</div>
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<br /></div>
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<b>INGREDIENTES:</b></div>
<div class="MsoNormal" style="text-align: justify;">
<br />
<ul>
<li><st1:metricconverter productid="800 g" w:st="on">2 peças de costelinha de porco (cerca de 1500 gr)</st1:metricconverter> </li>
<li>2 limão</li>
<li><st1:metricconverter productid="200 g" w:st="on">200 g</st1:metricconverter>
de mel</li>
<li>2 xícaras (chá) de cachaça </li>
<li>6 dentes de alho amassados</li>
<li>2 cebola
média cortada em meia-lua1</li>
<li>1 bouquet garni</li>
<li>Sal grosso</li>
<li>Pimenta do reino do moinho a gosto</li>
<li>10 bagas de zimbro</li>
<li>1 colher (sopa) de folhinhas de alecrim.</li>
<li>Água o quanto baste.</li>
</ul>
<br />
<b>PREPARO:</b><br />
<br />
<ol>
<li>Numa assadeira, marine
as costelinhas no limão, sal grosso, pimenta, cachaça, alho e cebola por 2
horas. </li>
<li>Cubra com água, coloque o bouquet garni, cubra com papel-alumínio e leve
ao forno preaquecido a <st1:metricconverter productid="160ᄚC" w:st="on">160°C</st1:metricconverter>
por 3 horas ou até que a carne comece a soltar do osso (se necessário, complete
com um pouco de caldo de frango durante o cozimento). </li>
<li>Retire do caldo com
cuidado e deixe repousar sobre outra assadeira. Coe o caldo do cozimento e
reduza-o à metade. </li>
<li>Junte ½ xícara (chá) deste caldo ao mel e pincele sobre a
carne. Leve ao forno bem quente (<st1:metricconverter productid="260ᄚC" w:st="on">260°C</st1:metricconverter>)
e pincele a carne por mais 3 vezes ou até que a costelinha esteja totalmente
glaceada e bem brilhante. </li>
<li>Deixe descansar por 5 minutos antes de servir.</li>
</ol>
<div>
<div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: left;">
<b>Para a batata assada com manteiga de ervas:</b></div>
<div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px; text-align: left;">
<ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCRVStzjd4yqAJwgnj6UhR_HsXrKfSEQT5Y4CoTIHwrCYyKcqX1rC-kEtYaiEXXB-eXRap5hhlb79QpDWJz9IV5QvEZgTrP0UfdVRMA2lUCD3iTiZrPhQCK5Nby4clBmDilBSyNZvh9a3/s1600/DSC02076.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCRVStzjd4yqAJwgnj6UhR_HsXrKfSEQT5Y4CoTIHwrCYyKcqX1rC-kEtYaiEXXB-eXRap5hhlb79QpDWJz9IV5QvEZgTrP0UfdVRMA2lUCD3iTiZrPhQCK5Nby4clBmDilBSyNZvh9a3/s320/DSC02076.JPG" /></a>
<li style="margin: 0px; outline: none; padding: 0px;">3 batatas grandes</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 colher (sopa) de manteiga para besuntar</li>
<li style="margin: 0px; outline: none; padding: 0px;">Azeite de oliva para regar</li>
<li style="margin: 0px; outline: none; padding: 0px;">3 dentões de alho em lâminas finas</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 colher (sobremesa) rasa de ervas finas desidratadas</li>
<li style="margin: 0px; outline: none; padding: 0px;">Sal e pimenta do reino moída na hora a gosto.</li>
</ul>
</div>
<div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px;">
<b>Preparo:</b> </div>
<div style="background-color: #fafafa; color: #333333; font-family: "Helvetica Neue Light", HelveticaNeue-Light, "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 14px; margin: 0px; outline: none; padding: 0px;">
<ol>
<li>Pela largura, fatie as batatas com as casca em rodelas de 0,5 cm, mas sem separa-las totalmente. Introduza lâminas de alho entre as fatias. Regue com azeite. </li>
<li>Faça uma pasta com a manteiga misturada com as ervas finas, o sal, a pimenta e besunte as batatas.</li>
<li>Disponha as batatas numa assadeira e leve ao forno preaquecido a 180º C por cerca de 45 minutos ou até que doure.</li>
</ol>
</div>
</div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-50623254043202313942018-05-22T15:11:00.000-03:002018-05-22T15:11:48.526-03:00GALINHADA COM JILÓ<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog.</div>
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Sempre que faço este prato, respeitosamente procuro sair do lugar comum que é a mistura dos cozimentos do frango com o arroz. Desta vez acrescentei jiló, o que, devido ao amargor característico confere um sabor diferenciado, mas muito agradável.</div>
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Outras preparações <a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2013/01/galinhada-bacana.html" target="_blank">aqui</a> e <a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2012/03/galinhada-mineira.html" target="_blank">aqui</a></div>
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<b>INGREDIENTES:</b><br />
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<ul style="text-align: left;">
<li>1 kg de file de frango cortado em pedaços grandes</li>
<li>10 jilós cortados em quatro partes iguais</li>
<li>2 xícaras (chá) de arroz pré frito</li>
<li>1 lata de tomates pelados</li>
<li>1 xíc de vinho tinto seco</li>
<li>1 L de água quente</li>
<li>1 colher (sopa) rasa de ervas finas</li>
<li>1 colher (chá) de páprica picante</li>
<li>1 xícara (chá) de caldo de frango caseiro</li>
<li>2 cebolas médias cortadas em julienne</li>
<li>4 dentes de alho bem picados</li>
<li>Manteiga quanto baste</li>
<li>2 colheres (sopa) de óleo de oliva + 1 fio</li>
<li>2 colheres (sopa) de óleo de milho</li>
<li>50 g de queijo parmesão</li>
<li>Salsa e cebolinha picados a gosto</li>
<li>Sal e pimenta do reino moídos na hora a gosto</li>
<li>1 colher (sopa) de pimenta de cheiro</li>
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<b>PREPARO:</b></div>
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<ol>
<li>Disponha os cubos de carne previamente lavados e secos em uma vasilha, tempere com sal, pimenta do moinho, ervas finas, a metade do alho, a páprica picante. Regue com um fio de azeite, misture bem e reserve refrigerado por 2 horas (melhor de um dia para o outro).</li>
<li>Retire da geladeira com 30 minutos de antecedência a fim de que a carne esteja em temperatura ambiente. Use uma caçarola média para quando for preparar.</li>
<li>Esquente a caçarola, coloque a manteiga e o azeite, deixe que esquente um pouco mais, vá colocando os pedaços de frango para selar. Não precisa colocar tudo de uma vez...vá aos poucos...retire-os na medida que forem ficando prontos e reserve em outra vasilha. Repita a operação até que termine a carne.</li>
<li>Quando terminar, coloque um pouco mais de manteiga, some a cebola dourando-a bem, mexendo de vez em quando para não queimar. Acrescente o alho restante para dourar também. Aumente o fogo, retorne os cubos de frango selados.</li>
<li>Refogue de acordo, se necessário coloque um pouco mais de manteiga.</li>
<li>Adicione o vinho para deglaçar, deixe evaporar o álcool...mexa mais um pouco, coloque os tomates, mexa mais, esmagando-os, coloque o caldo de frango caseiro - receita <a href="http://blogdomarbene.blogspot.com.blogdomarbene.site/2018/03/caldo-de-frango.html" target="_blank">aqui</a> - mexa bem, adicione um pouco de água quente, não muito...tampe a caçarola e deixe que cozinhe até o frango ficar macio, mas sem desmanchar.</li>
<li>Enquanto isso...para que não agarre no fundo da caçarola, frite o arroz lavado e escorrido em óleo de milho ou outro óleo de sua preferência, para em seguida adicionar ao frango que deverá estar no ponto de maciez ideal.</li>
<li>Mexa misturando todos os ingredientes. Por fim coloque o jiló cortados como combinado misturando mais um pouco, cubra com água quente até a medida de um dedo para cima do nível do alimento.</li>
<li>Abaixe o fogo, tampe a caçarola e não mexa mais, até que o arroz esteja cozido. Finalize com salsa e cebolinha bem picados e queijo parmesão ralado fino.</li>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-75085747347573151082018-04-27T23:14:00.001-03:002018-06-30T00:38:35.748-03:00TIRA GOSTO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fafafa; color: #333333; font-family: inherit; text-align: left;">Olá amigas e amigos do Blog</span></div>
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<span style="background-color: #fafafa; color: #333333; font-family: inherit; text-align: left;"><br /></span></div>
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<i style="font-family: inherit;">Tecnicamente, Tira Gosto quer dizer: </i></div>
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<span style="font-family: inherit;">Qualquer petisco, geralmente salgado, que se come fora das refeições, para acompanhar certas bebidas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpBLBw037ZobgvymtiEMhu7biiqnI36Qwgkn4kdanKyoFiNp-F1eiZLBooVpQXjl1cQuQF06BSYecWaD-r1aJt6RXW-cr3RiPYvrMU1U7ebcgETYWRpNlA-nNrChST6M7Aqoias9EmYBX/s1600/IMG_20171213_125334830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjpBLBw037ZobgvymtiEMhu7biiqnI36Qwgkn4kdanKyoFiNp-F1eiZLBooVpQXjl1cQuQF06BSYecWaD-r1aJt6RXW-cr3RiPYvrMU1U7ebcgETYWRpNlA-nNrChST6M7Aqoias9EmYBX/s400/IMG_20171213_125334830.jpg" width="300" /></a></div>
<span style="font-family: inherit;">Pensar o quê deste cozinheiro insurgente, mais amante da vida que do sentido dela, quando admite ser possível virem pessoas mudar sua história de vida?</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Tira gosto, petisco, bebidas diversas, música ambiente... todos são motivos para encontrar o amigo de longa data, a garota de seus sonhos, o bar preferencial, a conversa amena, acalorada, fiada e por que não dizer, amigável, íntima, filosófica...carregada de toda aquela existencialidade.</span><br />
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<span style="font-family: inherit;">Você nasceu em Minas, pergunta o paulista? Mereci, respondo modestamente citando Otto Lara
Resende. Salvo engano, sai de Minas em direção a São Paulo por volta de 1988. No começo sentia-me exilado voluntário, mesmo ciente de poder ir para qualquer lugar deste mundo velho sem porteira.</span></div>
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<span style="font-family: inherit;">Carrego o
espírito mineiro da liberdade intransigente e o retrogosto inigualável proporcionado
pela simplicidade do franguinho com quiabo guarnecido por um bom pedaço de
angu que os paulistas entendem como polenta ou pelo singelo purê de abóbora; o tradicional e não menos humilde
feijãozinho tropeiro, ladeado por uma couve manteiga cortada bem fininha; uma fatia
generosa do lombinho de porco cozido ao leite e depois assado no forno a lenha,
não devendo faltar a cachacinha acompanhada de torresminhos cor de ouro das
montanhas que também fornecem os originais queijos da Canastra. Sim, além de tudo no diminutivo, minha mineirice é juramentada.</span><br />
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<span style="font-family: inherit;">“Viver em Minas é uma opção. Ser mineiro, não”! “Não
que o mineiro seja um bairrista: ele apenas não considera os demais tão argutos
e espirituosos como ele.” O que nos difere dos outros é que “todo mineiro tem
um trem de ferro apitando nas veias, uma montanha brilhando nos olhos e uma
banda tocando nos ouvidos.” “De nossa mente lavamos o ouro, como de nossa alma
um dia os erros se lavarão na pia da penitência.” "O ouro virgem do respeito
seria muito fraco sem certa liga de medo". "Cada um de nós possui mais virtudes
do que os outros supõem, mas só o sucesso as coloca em evidência, talvez porque
se espere que deixemos de praticá-la". Sei lá, sempre há </span>controvérsias!</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;">Comecei com citações da lavra de mineiros ilustres por desconfiar que falte um pedaço de mim ou um pedaço afastado de mim que
precise ser remendado à minha história com Minas, o que de toda sorte, é remendar o
couro da memória. O engraçado é que por mais que seja um dia comum e não de
festa, a gente põe nas coisas as cores que tem por dentro. Falta-me um pão de queijo com café quente.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfvZolwrsyIqlQlfnxodQY5LgXF125oujHyN9ZkAGvKXf6zqcYOr147W5Ygmq3G2624Kt-dAO9Tpb46n2TrlVwbYxBOfcWJDZYHzaoAmLF20wWKYCbdhgOak-e5JyA6U6PYMiOCTXRVFP/s1600/IMG_20171217_145651885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfvZolwrsyIqlQlfnxodQY5LgXF125oujHyN9ZkAGvKXf6zqcYOr147W5Ygmq3G2624Kt-dAO9Tpb46n2TrlVwbYxBOfcWJDZYHzaoAmLF20wWKYCbdhgOak-e5JyA6U6PYMiOCTXRVFP/s400/IMG_20171217_145651885.jpg" width="300" /></a></div>
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<span style="font-family: inherit;">A verdade que
pretendo narrar aqui não é particularmente escandalosa, ou melhor, não o é na
medida em que toda verdade escandaliza. Disse Ziraldo, mineiro de Caratinga: “Esta é a verdade / eu já sou um homem
/ da minha idade.” Então, era essa a cara que eu ia ficar, quando eu era
menino? Foi esta a pergunta que me fiz quando me olhei no espelho há alguns
dias. “Aquele que estava na minha frente era, fisicamente, o homem que eu
estava destinado a ser. Olho no fundo do meu rosto e constato que sou um homem
da minha idade”.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5n2jMZt6bqR0trYq9nEFbIlusikkThv9eCaE7nLQJYomd2u57CkUOsXs25n4IzBxiI_Gm3W-BMbbh69Epta2etD96bIPWK6zVZwx1BYbWhjrI7GlugD_TVTe11b4rgCzaKM6hstDrbJH/s1600/IMG_20171229_201244542.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1022" data-original-width="1600" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5n2jMZt6bqR0trYq9nEFbIlusikkThv9eCaE7nLQJYomd2u57CkUOsXs25n4IzBxiI_Gm3W-BMbbh69Epta2etD96bIPWK6zVZwx1BYbWhjrI7GlugD_TVTe11b4rgCzaKM6hstDrbJH/s400/IMG_20171229_201244542.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Por uma razão qualquer, este tipo de compreensão de que não
estou preso ao corpo de uma barata, ou de que nada mais havia a esperar, teve
salutar efeito sobre mim. Durante semanas e meses, durante, na realidade, toda
a minha vida, eu vinha esperando que acontecesse algo, algum fato extrínseco
que alterasse minha vida; e agora de repente, inspirado pela desesperança de
tudo, sentia-me aliviado, sentia como se tivesse arrancado um grande peso de
meus ombros. </span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY_fwk7w-pvlyDhOQBT7vH3_MEwoGrQHUYhv2OSrSQXYpuj-OHRArdwKqi1TtqBQCkXKLBSrDbne8o5GPR-TEU1xc2NACKMza2Q1NjSQfqbthtvsEHN1Ds9kG0WHs6Spahx-DkY9HWqxy/s1600/IMG_20180425_190031355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1486" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxY_fwk7w-pvlyDhOQBT7vH3_MEwoGrQHUYhv2OSrSQXYpuj-OHRArdwKqi1TtqBQCkXKLBSrDbne8o5GPR-TEU1xc2NACKMza2Q1NjSQfqbthtvsEHN1Ds9kG0WHs6Spahx-DkY9HWqxy/s400/IMG_20180425_190031355.jpg" width="400" /></a></span></div>
<span style="font-family: inherit;">Decidi deixar-me arrastar pela maré, não opor qualquer resistência
ao destino, fosse qual fosse à forma que se apresentasse. Nada do que me
acontecera até então fora suficiente para destruir-me; nada fora destruído,
exceto minhas ilusões. Eu mesmo estava intacto. O mundo estava intacto. Decidi
que não me apegaria a nada, que não esperaria nada, que a partir de então
viveria até com a “não” parte que me cabe. Significa que para mim, moralmente,
estou livre.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpQqrdpmNyx3Aq3SbpneYLtfr3PWSvjb9acTxNLSeMHOtxVOx4fzhpSKedGPLT_-TX48QX5RHMB9zelLMRjJMIxbEkGi9WkGzvPZyqlRMXdENBWGm6FvaQaFJVqk2DQvb9o52is3kwb0M/s1600/IMG_20171229_190317052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1257" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHpQqrdpmNyx3Aq3SbpneYLtfr3PWSvjb9acTxNLSeMHOtxVOx4fzhpSKedGPLT_-TX48QX5RHMB9zelLMRjJMIxbEkGi9WkGzvPZyqlRMXdENBWGm6FvaQaFJVqk2DQvb9o52is3kwb0M/s640/IMG_20171229_190317052.jpg" width="500" /></a></div>
<span style="font-family: inherit;">Explica Fiodor Dostoievski:</span><span style="font-family: inherit;"> "A falta de liberdade não consiste jamais em estar segregado, e sim em estar em promiscuidade, pois o suplício inefável é não se poder estar sozinho."</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiILjVd9perRLCIvUYleYJx7J0pLFcd9MtmfV_rBHXSImKwxp1URL_zCstWjmyNl6CgHygWF9ppnIqXh-KRTx79SnpU2CUssdmVahoqm5UNzomwTH8FpYZjT5eoW_U1knu1kgrMbd8Czvc/s1600/IMG_20171115_153933901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1581" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiILjVd9perRLCIvUYleYJx7J0pLFcd9MtmfV_rBHXSImKwxp1URL_zCstWjmyNl6CgHygWF9ppnIqXh-KRTx79SnpU2CUssdmVahoqm5UNzomwTH8FpYZjT5eoW_U1knu1kgrMbd8Czvc/s320/IMG_20171115_153933901.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvIUpnqeud-4WZzcHNmu-uMq6CKiz_ARCYlg9Gse9trWDDUxEvQGf7mtdS6uXfCyGm2QZ0Y9u4u_T7vk1JyL8IH0Z7flu-9CXuc430rerYwUg94cQA4aXv0hksXt9XXFBDlzcQaSgUsWP/s1600/IMG_20171229_212528843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1172" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvIUpnqeud-4WZzcHNmu-uMq6CKiz_ARCYlg9Gse9trWDDUxEvQGf7mtdS6uXfCyGm2QZ0Y9u4u_T7vk1JyL8IH0Z7flu-9CXuc430rerYwUg94cQA4aXv0hksXt9XXFBDlzcQaSgUsWP/s320/IMG_20171229_212528843.jpg" width="233" /></a></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">No famoso Tropico de Capricórnio, seu autor </span>Henry Miller deu-me a dica: “Um mundo sem
esperanças, mas não estou desesperado”. Constato sem qualquer restolho de
trauma que nada foi mais lento que meu verdadeiro nascimento. Para a esmagadora
maioria dos homens, este surto de “sabedorias”, desconfio, deva vir muito mais
cedo. Incapacidade minha isto estar acontecendo só agora, à beira dos meus 60
anos?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDRpo3BospZ6Gi5USKPMTLU90EAZGX_LRzG2YmqgjNxwTSqG5z6ovkmBbk6DWufwDYwZs45I6r0WdsHOlVMC0wUY17ak61hTl4dgP9YaPKkAEVSeHBhYmyk79XvHMrzas6UVBbHcylv9l/s1600/IMG_20171229_212325188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDRpo3BospZ6Gi5USKPMTLU90EAZGX_LRzG2YmqgjNxwTSqG5z6ovkmBbk6DWufwDYwZs45I6r0WdsHOlVMC0wUY17ak61hTl4dgP9YaPKkAEVSeHBhYmyk79XvHMrzas6UVBbHcylv9l/s400/IMG_20171229_212325188.jpg" width="300" /></a></div>
<span style="font-family: inherit;">Das memórias de Adriano: "Porque não aos 30 anos, por exemplo? "Bem, pergunto eu, quem era César aos
30 anos senão um filho-família crivado de dívidas e coberto de escândalos?" </span><br />
Não sou estúpido o suficiente para equiparar-me a César!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNZcX_IKMh-IQR3nGnAhbp-kxDU0uemsggyP8BAhNRSy8qBirtkGKn8fNumcoQXdzkNKSjQNiGAqeOzON4hrdb8Y2D2MdugjfR6pF2OD-xrqkosa51Ps_0GfOZihHgBujjpBiTR5hxcvI/s1600/IMG_20171225_214534400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1186" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNZcX_IKMh-IQR3nGnAhbp-kxDU0uemsggyP8BAhNRSy8qBirtkGKn8fNumcoQXdzkNKSjQNiGAqeOzON4hrdb8Y2D2MdugjfR6pF2OD-xrqkosa51Ps_0GfOZihHgBujjpBiTR5hxcvI/s200/IMG_20171225_214534400.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmixxpUtn1rBVz8vU-7EZSoBB0YrlrcT3hUrFU5p-85PaOYsUlcSbx-8H1JBxCXnF0tP0nQf4ee_PJB50beTczl4VzcyK8S-xwjPP6o_oHgW6RRHjQScpx0tfJhe4-t0Z8x1YjMHh9fLEY/s1600/IMG_20171111_191104478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1183" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmixxpUtn1rBVz8vU-7EZSoBB0YrlrcT3hUrFU5p-85PaOYsUlcSbx-8H1JBxCXnF0tP0nQf4ee_PJB50beTczl4VzcyK8S-xwjPP6o_oHgW6RRHjQScpx0tfJhe4-t0Z8x1YjMHh9fLEY/s320/IMG_20171111_191104478.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><span style="font-family: inherit;">Sobre o fato disse mais o Imperador Adriano, -“A substância, as estruturas humanas não mudam
absolutamente. Nada mais estável do que a curva de um tornozelo, o lugar de um
tendão, ou a forma de um dedo do pé. Há, porém, épocas em que o calçado se
deforma menos. No século 0, estivemos muito próximo da livre verdade do pé nu”.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQ0sAvShLsCr4_RsHW4XEug-AKM8NoumRO0QPoopE-tOnTyvP4Iru_qVf5BkXLVJKNdSY8YLGJ24It-9D-z3jPydZZGhsOJT3_7aTD63cW3EuE7q7exQe-erooYrsW5ovuO6pmLVTDmZ2/s1600/IMG_20171012_204140371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="1600" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQ0sAvShLsCr4_RsHW4XEug-AKM8NoumRO0QPoopE-tOnTyvP4Iru_qVf5BkXLVJKNdSY8YLGJ24It-9D-z3jPydZZGhsOJT3_7aTD63cW3EuE7q7exQe-erooYrsW5ovuO6pmLVTDmZ2/s400/IMG_20171012_204140371.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Hoje não precisa ser mais assim, mas as pessoas insistem tanto em negar
este fato, que chego a acreditar que deve existir mesmo essa tal “cegueira
coletiva”. Seriam dignos de inveja, se fosse possível invejar os cegos. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoYYAK3jajPVkyDAeEDbaEM03Cz3Bqyz7z3MrXe9xkks-Ce6dEMsi-RGOjF1_RbGMeAnbKb5J6IieRiB4JuAyMc368ZZRm8kXiDIz3fkb4REL7744ij-BGgTunkJjpUUaXQMhYAr3j9Su/s1600/IMG_20171012_132123133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1192" data-original-width="1600" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoYYAK3jajPVkyDAeEDbaEM03Cz3Bqyz7z3MrXe9xkks-Ce6dEMsi-RGOjF1_RbGMeAnbKb5J6IieRiB4JuAyMc368ZZRm8kXiDIz3fkb4REL7744ij-BGgTunkJjpUUaXQMhYAr3j9Su/s400/IMG_20171012_132123133.jpg" width="400" /></a></div>
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<span style="font-family: inherit;">Para finalizar, não obstante neste post haver reminiscências do passado, mais afeito ao presente impossível, pela razão de refletir o que penso hoje, como também na medida do que sou sem ter um dia sequer planejado ser.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9Df83sz3U0MWABC782PZ01KyLunRYzdz3RwkoMyeStl-msUIVwuVcZc6VEfVUBQqP0wPIzl7JP3cBEBdH9JFMzUIp3Sio_7Yjj7SZxOJQPYXGkYxXomz9uJ4l7KKLnJ2KHbik-z13ucn/s1600/IMG_20171227_230724703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9Df83sz3U0MWABC782PZ01KyLunRYzdz3RwkoMyeStl-msUIVwuVcZc6VEfVUBQqP0wPIzl7JP3cBEBdH9JFMzUIp3Sio_7Yjj7SZxOJQPYXGkYxXomz9uJ4l7KKLnJ2KHbik-z13ucn/s320/IMG_20171227_230724703.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiExfs_sUifwpAa_5rfiZGwBnkczgIRs5K9FdHqgNmekswwY4vsxtMvjqn6ipj6Lf0h6i30JaXkIf0O8VwW5YYfl5qNNTt6pl53MtBcCZNpZwzfi0rrhMrw6tQE2WXnoFYy8u98FafoYTg/s1600/IMG_20171227_224440980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiExfs_sUifwpAa_5rfiZGwBnkczgIRs5K9FdHqgNmekswwY4vsxtMvjqn6ipj6Lf0h6i30JaXkIf0O8VwW5YYfl5qNNTt6pl53MtBcCZNpZwzfi0rrhMrw6tQE2WXnoFYy8u98FafoYTg/s320/IMG_20171227_224440980.jpg" width="240" /></a></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-43015620503037392482018-04-19T20:55:00.000-03:002018-04-19T21:33:48.968-03:00RABADA COM ARROZ E AGRIÃO<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do Blog.</div>
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Mineiro adora rabada, literalmente.</div>
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Prato de origem europeia, o rabo do boi é um corte muito gorduroso, por isso a fama de comida pesada. Queremos pois a carne que envolve os ossos articulados, o que faz com que o prato seja rico em colágeno e sabor bem marcante.</div>
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Carne barata, aceita variadas formas de preparo, assim como a companhia de inúmeros legumes e verduras. Guisado, caldeado, com polenta, batata e pimentão, recheio de risolis, com arroz e agrião.</div>
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Tornar a carne macia, reduzindo sensivelmente a quantidade de gordura, são dois pontos essenciais, por essa razão, trouxe hoje esta receita de Mariana Schmidt, de Casa e Comida, a quem agradeço a despeito de algumas modificações pontuais, sem desmerecer o mérito.</div>
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INGREDIENTES:(8 porções)<br />
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<b>Primeiro movimento</b></div>
<div>
<ul style="text-align: left;">
<li>1,5 kg de rabo de boi</li>
<li style="text-align: justify;">1 cebola grande cortada em 4 partes</li>
<li style="text-align: justify;">4 dentes grandes de alho esmagados com a lâmina da faca</li>
<li style="text-align: justify;">1 colher (chã) bem cheia de sal</li>
<li style="text-align: justify;">1 xícara de vinagre de vinho </li>
</ul>
<div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiqTxZHbqMrWL5FbUILiUGGBNfbkqe9IubbWrHSGUU9eOCXAuF0CXINpBIv_8UrK0d5lc67AdGl0vifyrwWu-ADX6i4HvEZCu55S0TLlu5GiObcvQfSiBE4fJl_OZdNR0LXpm8O2VYgLc/s1600/IMG_20180224_141821730.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1181" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiqTxZHbqMrWL5FbUILiUGGBNfbkqe9IubbWrHSGUU9eOCXAuF0CXINpBIv_8UrK0d5lc67AdGl0vifyrwWu-ADX6i4HvEZCu55S0TLlu5GiObcvQfSiBE4fJl_OZdNR0LXpm8O2VYgLc/s200/IMG_20180224_141821730.jpg" style="cursor: move;" width="147" /></a></div>
<div>
PREPARO:</div>
</div>
<div>
<ol style="text-align: left;">
<li>Com a faca, retirar o excesso de gordura.</li>
<li>Lavar com o vinagre de vinho para retirar o sebo.</li>
<li>Colocar todos os ingredientes na panela de pressão, cobrir com água, deixar cozinhar por cerca de 30 min. contando a partir do momento que pegar pressão.</li>
<li>Abrir e verificar se a carne está macia, descolando dos ossos, senão, repetir a operação até que esteja.</li>
<li>Separar a carne do caldo, guardar ambos na geladeira até o dia seguinte.</li>
<li>No dia, eliminar a nata de gordura que se formou na superfície e reservar o caldo da carne.</li>
</ol>
</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9xrstQNUW2XCxFyjfUfXPC_rRfbGu_nA_XRLZG9Xp4hxA2zIg4V_wPGYQEcxqzpYWwFg9JeZ5A60c24u4fuEiJ6s-894ChBt0L523T9MBu-g0XVKD1wD0_yK1YNi3M-18BeFNCEa8eib/s1600/IMG_20180225_124647782.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" data-original-height="1600" data-original-width="1272" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9xrstQNUW2XCxFyjfUfXPC_rRfbGu_nA_XRLZG9Xp4hxA2zIg4V_wPGYQEcxqzpYWwFg9JeZ5A60c24u4fuEiJ6s-894ChBt0L523T9MBu-g0XVKD1wD0_yK1YNi3M-18BeFNCEa8eib/s200/IMG_20180225_124647782.jpg" style="cursor: move;" width="158" /></a></div>
<div>
<ol style="text-align: left;"></ol>
<br /></div>
<div>
<span style="text-align: justify;"><br /></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j7OYxZCuJa7AM2IXjZ6NaBgyO1D23tQ4MYQ3ZCalXr_ILOzdFAcbywtrB9ih4P0g9M4RRoHnmNT7u9hW_mWamQ0p4Ug1cUSjmACMk6gtlYSghW8fLMFgMLeiSY_5ka1XTgvMx5qcdooq/s1600/IMG_20180225_124702377.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1307" data-original-width="1600" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j7OYxZCuJa7AM2IXjZ6NaBgyO1D23tQ4MYQ3ZCalXr_ILOzdFAcbywtrB9ih4P0g9M4RRoHnmNT7u9hW_mWamQ0p4Ug1cUSjmACMk6gtlYSghW8fLMFgMLeiSY_5ka1XTgvMx5qcdooq/s200/IMG_20180225_124702377.jpg" width="200" /></a>INGREDIENTES:</div>
<div>
<b>Segundo movimento</b></div>
</div>
<div>
<ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKZ7JYt4VSCTSIYClXhvH-KVmsJvPOvXbj1AamR0zoAGMmr1H3QhwVbfB0vQl13I6yi0OeHOAceHMDKyBg6W3vUGCGGEAWrztBz0v7FXmjdrpXPt-CoQJdV6Eo5_i2FagHpRmwWNCWg4m/s1600/IMG_20180225_131730597.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1229" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKZ7JYt4VSCTSIYClXhvH-KVmsJvPOvXbj1AamR0zoAGMmr1H3QhwVbfB0vQl13I6yi0OeHOAceHMDKyBg6W3vUGCGGEAWrztBz0v7FXmjdrpXPt-CoQJdV6Eo5_i2FagHpRmwWNCWg4m/s200/IMG_20180225_131730597.jpg" width="153" /></a>
<li>1 pimentão amarelo</li>
<li>1 pimentão vermelho</li>
<li>1 cebolas médias picadas</li>
<li>2 dentes de alho bem picados</li>
<li>1 sachê de molho de tomate (ou 1 lata de tomates pelados)</li>
<li>1 xícara de vinho tinto seco</li>
<li>50 ml de shoyu</li>
<li>1 colher (chá) de cominho</li>
<li>1 colher (chá) de páprica picante (ou pimenta caiena em pó)</li>
<li>1 xícara de caldo da carne</li>
<li>2 colheres (sopa) de óleo vegetal</li>
</ul>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
PREPARO:</div>
<div>
<ol style="text-align: left;">
<li>Em uma caçarola de fundo grosso, selar os pedaços de rabo em um pouco de óleo e reservar.</li>
<li>Na mesma caçarola, refogar no restante do óleo a cebola, depois o alho, o cominho e a páprica.</li>
<li>Quando começarem a dourar, adicionar os pimentões e refogar por alguns minutos.</li>
<li>Somar o molho de tomates, misturar bem, deixar levantar fervura.</li>
<li>Acrescentar o rabo, vinho, shoyu e o caldo de carne. </li>
<li>Deixar apurar em fogo baixo por cerca de 30 minutos. Se necessário adir mais caldo. </li>
<li>Verificar o sal.</li>
</ol>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvO1KxBPuduoEN3BkKZ7LtjuBOSMOwPCKPiy9wS0xNogaP7Hr5jMbbpdlbcalGbRK3Llfsh4l6X8f7_ss4lMITwYdRB7BK55M-cdoivURf8s4iM9VRy3ew7qGHpjkJO_4Ce83iQ75aUcK/s1600/IMG_20180225_150728800.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1378" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvO1KxBPuduoEN3BkKZ7LtjuBOSMOwPCKPiy9wS0xNogaP7Hr5jMbbpdlbcalGbRK3Llfsh4l6X8f7_ss4lMITwYdRB7BK55M-cdoivURf8s4iM9VRy3ew7qGHpjkJO_4Ce83iQ75aUcK/s200/IMG_20180225_150728800.jpg" width="171" /></a><br />
INGREDIENTES:<br />
<b>Terceiro movimento</b><br />
<div style="text-align: left;">
</div>
<ul>
<li>4 copos americanos de arroz (600 gr)</li>
<li>1 maço de agrião</li>
<li>1 cebola média bem picada</li>
<li>2 dentes de alho bem picados</li>
<li>Caldo de 1 limão </li>
<li>1 maço de salsinha bem picado</li>
</ul>
<div>
PREPARO:</div>
<div style="text-align: left;">
<ol>
<li style="text-align: justify;">Pra fazer o arroz, coar a rabada, separando o caldo das carnes e temperos. Reservar.</li>
<li style="text-align: justify;">Separar a carne dos ossos com ajuda de uma faca diminuta descartando os ossos.</li>
<li style="text-align: justify;">Na mesma caçarola limpa, fritar a cebola e o alho, acrescentar o arroz e fritar mais um pouco.</li>
<li style="text-align: justify;">Adicionar água ao caldo de carne reservado até completar 4 xícaras, despejar em seguida ao arroz.</li>
<li style="text-align: justify;">Quando o arroz estiver quase pronto, misturar a carne desfiada, os temperos, as folhas de agrião picadas grosseiramente e várias gotas de limão lançadas ao acaso sobre o guisado.</li>
<li style="text-align: justify;">Abafar por mais alguns minutos, até o arroz secar. </li>
</ol>
</div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-35480198647295800252018-04-17T20:45:00.000-03:002018-04-17T20:45:53.101-03:00COXA E SOBRECOXA DE FRANGO AO VINHO <div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
Olá amigas e amigos do Blog.</div>
<div style="text-align: center;">
<span style="text-align: justify;"><br /></span></div>
<div style="text-align: left;">
<span style="text-align: justify;">Preparei este prato nos primeiros dias de 2018, na cozinha da morada de meu querido filho André, em North Vancouver, Canadá. Para ser mais exato, em 2 de janeiro, terça feira, onde o inverno rigoroso, com sensação térmica de -5 graus C e</span><span style="text-align: justify;"> atmosfera muito úmida, obrigava-me a hibernar sob edredons.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Teimoso, saí de casa bem agasalhado, of course, por volta das 09:00 h da manhã em direção ao supermercado a fim de comprar algum alimento para servir no jantar, quando André retornasse do trabalho. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Após vagar silenciosa e demoradamente pelos corredores sortidos do Loblaws City Market, deparei-me surpreso com o carrinho ainda vazio a espera de alguma definição do que comprar. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Por mais singelo ou trivial que pudesse ser o jantar, ainda não havia conseguido mentalmente montar o menu. Primeiro, em razão das inúmeras opções interessantes, segundo, pelo preço elevado (para o padrão brasileiro) das carnes e por último, devido ao frio intenso, caldos e sopas eram óbvios demais!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Em agradecimento à estadia, aos belos passeios e ao companheirismo proporcionados por meu filho nestas férias, desejava fazer uma comida mais elaborada, usando produtos locais, não muito caros, ao mesmo tempo que fosse aconchegante, confortável.</div>
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFv6thxufwe2uJRtYYjgqlUBtfn8o1MipixJA8aMvkIUORn5pmEMD1rywvO-osqeJQNknP3xYIQipRgnyclIb0gYkEiX8bYaFLLu_jm0ZX23ctdY2brfG8FQdQzbSh9YhZo3ZNWw9ghb6v/s1600/IMG_20180103_195603031.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1139" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFv6thxufwe2uJRtYYjgqlUBtfn8o1MipixJA8aMvkIUORn5pmEMD1rywvO-osqeJQNknP3xYIQipRgnyclIb0gYkEiX8bYaFLLu_jm0ZX23ctdY2brfG8FQdQzbSh9YhZo3ZNWw9ghb6v/s320/IMG_20180103_195603031.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
INGREDIENTES:</div>
<div style="text-align: justify;">
</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5o0pJdSbh0Wn9Snv1umCyBwTWLj3nM9VGA15jwAMR-3sAUbRa0-I6k2cVhYwmpSvlTcb3v7OJtchl4LbS4hM8Uy0efckrK5dpIEZFGm9RHfe_YmXBV8qakjOMF_na7_-oP6lrxY-hcGl/s1600/IMG_20180104_030222199.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1412" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5o0pJdSbh0Wn9Snv1umCyBwTWLj3nM9VGA15jwAMR-3sAUbRa0-I6k2cVhYwmpSvlTcb3v7OJtchl4LbS4hM8Uy0efckrK5dpIEZFGm9RHfe_YmXBV8qakjOMF_na7_-oP6lrxY-hcGl/s200/IMG_20180104_030222199.jpg" width="176" /></a>
<li>4 coxas e sobrecoxas de frango (cerca de 1 kg)</li>
<li>3 cebolas médias bem picadas</li>
<li>2 cenouras médias cortadas em pedaços maiores (2 cm)</li>
<li>6 dentes de alho cortados ao meio, no sentido longitudinal, sem as sementes</li>
<li>12 cogumelos shitake frescos</li>
<li>4 folhas de louro</li>
<li>4 hastes pequenas de alecrim fresco</li>
<li>1 macinho de tomilho fresco</li>
<li>1 garrafa de vinho tinto seco (usei merlot)</li>
<li>Sal e pimenta do reino moídos na hora a gosto</li>
<li>2 colheres (sopa) de manteiga</li>
<li>2 colheres (sopa) de azeite</li>
</ul>
<div>
<b>Para acompanhar:</b></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7bonBQXihy2gDFVPwHajyhXKf6miSU5sWh8o66TllGx75-QBZECrdtkkaVJjvVc8PkKnvP37amSh6Q-WSKvC6Iu0QKjNRFSnnwC1vdeHd2LLGUQca-mwE5B9h7hpLdHsS5OFRA6WN3QA/s1600/IMG_20180103_201924910.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7bonBQXihy2gDFVPwHajyhXKf6miSU5sWh8o66TllGx75-QBZECrdtkkaVJjvVc8PkKnvP37amSh6Q-WSKvC6Iu0QKjNRFSnnwC1vdeHd2LLGUQca-mwE5B9h7hpLdHsS5OFRA6WN3QA/s200/IMG_20180103_201924910.jpg" width="200" /></a><ul>
<li>1 maço de bok choy (repolho chinês) </li>
<li>1 dente de alho bem picado</li>
<li>1 colher (sopa) de manteiga</li>
<li>Sal e pimenta do reino moídos na hora a gosto</li>
</ul>
<div>
<br /></div>
</div>
<div>
PREPARO:</div>
<div>
<ol style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFppHdOQH4O8PIRhNwEYOMXHs7zNkyEJd9BnoPGY3r4g27eH8x768NbzU_7d8yJXbm0_D986EMIP_ilwSZN9KvuF0YNylX9qhgk-rFp03kOxpp-iWzUMrMgPMvKePXbhkFIuOWrzB6aAqo/s1600/IMG_20180104_002833558.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1270" data-original-width="1600" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFppHdOQH4O8PIRhNwEYOMXHs7zNkyEJd9BnoPGY3r4g27eH8x768NbzU_7d8yJXbm0_D986EMIP_ilwSZN9KvuF0YNylX9qhgk-rFp03kOxpp-iWzUMrMgPMvKePXbhkFIuOWrzB6aAqo/s200/IMG_20180104_002833558.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFppHdOQH4O8PIRhNwEYOMXHs7zNkyEJd9BnoPGY3r4g27eH8x768NbzU_7d8yJXbm0_D986EMIP_ilwSZN9KvuF0YNylX9qhgk-rFp03kOxpp-iWzUMrMgPMvKePXbhkFIuOWrzB6aAqo/s1600/IMG_20180104_002833558.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BHXuEs5-7mmsMfXYumwexTzFkt_bM-ZGK60DCgzFiQwHQ4RNHYq1pBPIMzA5p1ZgdhQuMv1p1F_DZqC_esuON_9shhWK2uYkJmncX7wCS3sqC1KnfP3p9ahROMvVB4ImsnvI5T5bRBqf/s1600/IMG_20180104_003346180.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1506" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BHXuEs5-7mmsMfXYumwexTzFkt_bM-ZGK60DCgzFiQwHQ4RNHYq1pBPIMzA5p1ZgdhQuMv1p1F_DZqC_esuON_9shhWK2uYkJmncX7wCS3sqC1KnfP3p9ahROMvVB4ImsnvI5T5bRBqf/s200/IMG_20180104_003346180.jpg" width="188" /></a>
<li>Lavar e secar bem as carnes dispondo-as em uma forma refratária. Salgar e apimentar moderadamente.</li>
<li>Limpar com uma escovinha a superfície dos cogumelos. </li>
<li>Lavar e secar bem as folhas aromáticas.</li>
<li>Distribuir harmoniosamente os ingredientes em torno das carnes.</li>
<li>Regar todo o vinho no recipiente, menos a dose do cozinheiro.</li>
<li>Vedar com filme de PVC e levar a geladeira por no mínimo 3 horas.</li>
<li>Retirar da geladeira 30 minutos antes de iniciar o preparo.</li>
<li>Separar as carnes da marinada, deixar escorrer em lugar apropriado.</li>
<li>Escorrer os ingredientes sólidos aromáticos do vinho e reservar.</li>
<li>Retirar os cogumelos, fatiar e reservar em outra vasilha.</li>
<li>Esquentar uma frigideira grande, derreter a manteiga e ao mesmo tempo adicionar o azeite. Fogo médio, sem pressa.</li>
<li>Colocar uma de cada vez as carnes com a pele para cima. </li>
<li>Só virar ou mexer quando estiver dourado por baixo, retirar quando dourar do outro lado. Reservar.</li>
<li>Se houver, desprezar o excesso de gordura da frigideira, adicionar a marinada e refogar por 5 minutos, mexendo bem.</li>
<li>Somar o vinho para deglaçar. Mexer devagar, deixar reduzir um pouco até evaporar todo o álcool. Corrigir sal e pimenta.</li>
<li>Incorporar os cogumelos e mexer rapidamente.</li>
<li>Adicionar as carnes sobre a marinada, tampar a frigideira e reduzir o fogo.</li>
<li>Cozinhar de 30 a 40 min. ou até que ao espetar um garfo as carnes estejam macias, mas sem desmanchar.</li>
</ol>
<div>
<b>Acompanhamento:</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Lavar, secar e cortar as folhas de bok choy ou outra hortaliça de sua preferência.</li>
<li>Em outra frigideira quente, derreter a manteiga, dourar o alho e saltear as folhas até murchar.</li>
</ol>
<div>
<b>Dica: Prepare com capricho, utilize o tempo a seu favor, processe em fogo lento, prefira ingredientes de qualidade... Nada mais gratificante que ter o privilégio de cozinhar para quem você ama.</b></div>
</div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-7912166306654850322018-04-12T17:52:00.001-03:002018-04-12T17:52:16.096-03:00SOBRECOXA DE FRANGO AO MOLHO DE LARANJA E IOGURTE<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
Olá amigas e amigos do Blog,</div>
<div style="text-align: center;">
Prato simples, prático e saboroso, aprecie sem moderação.</div>
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INGREDIENTES:<br />
<br />
<ul style="text-align: left;">
<li>5 sobrecoxas de frango (cerca de 1 kg) em temperatura ambiente</li>
</ul>
<br />
<b>Para a marinada:</b><br />
<div style="text-align: left;">
</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTttKvsZUwMtXxy-M4FVs7hAwIdYUOBNwG28P699FypAYLbE9jhzL8tdKw2Co2zUnvOWWwU1VEM_gyml0Jtp0wr2IKPLTxgbZ3AXclwj9-PW8s6Ok4oszDlLC94ECw2SmbATKuRhajkfz/s1600/IMG_20180114_131239729.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1205" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTttKvsZUwMtXxy-M4FVs7hAwIdYUOBNwG28P699FypAYLbE9jhzL8tdKw2Co2zUnvOWWwU1VEM_gyml0Jtp0wr2IKPLTxgbZ3AXclwj9-PW8s6Ok4oszDlLC94ECw2SmbATKuRhajkfz/s200/IMG_20180114_131239729.jpg" width="150" /></a>
<li>1 cebola média ralada</li>
<li>1 colher (café) de sal</li>
<li>Suco de 2 laranjas</li>
</ul>
<br />
<div style="text-align: left;">
<b>Para finalizar:</b></div>
<div style="text-align: left;">
</div>
<ul>
<li>1 pote de iogurte natural (200 gr)</li>
<li>1 colher (sopa) de manjericão seco </li>
<li>1 dente de alho amassado</li>
<li>Pimenta do reino moída na hora a gosto</li>
</ul>
<br />
<div style="text-align: left;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyq4Dx-1IFhIZxeRjO4Rs_W3WIimLKSE4DKAO8ZG6cB8UbhedB8LqXcNOGsb0ijrJv1uDL-Pn1dD-nury5w28lKnnehbXd0mlHllEU06jZT0CGxMUxwPAI_h8dn6iOJSLS1FHZqTiLyy0/s1600/IMG_20180114_132831733.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1412" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyq4Dx-1IFhIZxeRjO4Rs_W3WIimLKSE4DKAO8ZG6cB8UbhedB8LqXcNOGsb0ijrJv1uDL-Pn1dD-nury5w28lKnnehbXd0mlHllEU06jZT0CGxMUxwPAI_h8dn6iOJSLS1FHZqTiLyy0/s200/IMG_20180114_132831733.jpg" width="176" /></a><br />
<br />
PREPARO:<br />
<br />
<ol style="text-align: left;">
<li>Lavar bem, enxugar e dispor as sobrecoxas em uma tigela.</li>
</ol>
<br />
<b>Marinada:</b><br />
<br />
<ol style="text-align: left;">
<li style="text-align: justify;">Fazer a marinada misturando delicadamente o suco das laranjas, o sal e a cebola ralada diretamente sobre a carnes, tampar a tigela e colocar na geladeira por no mínimo 3 horas, sendo que o ideal é de um dia para o outro.</li>
</ol>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvgLcwpMFA_er3sbCK0n46MJ8_y0XnqrQ6HkQtNlyF8UrHRSY8Z40B74_2ytt7UwsuhtOWLlQt_HeBXwAPJNfENu3pYqQeKTALfdBc8FCoNCarn2fL0h3riH80NZ06PuWdUGmh4WWKrL3/s1600/IMG_20180114_133110051.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1370" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvgLcwpMFA_er3sbCK0n46MJ8_y0XnqrQ6HkQtNlyF8UrHRSY8Z40B74_2ytt7UwsuhtOWLlQt_HeBXwAPJNfENu3pYqQeKTALfdBc8FCoNCarn2fL0h3riH80NZ06PuWdUGmh4WWKrL3/s200/IMG_20180114_133110051.jpg" width="170" /></a><b>Finalização:</b><br />
<div style="text-align: left;">
</div>
<ol>
<li style="text-align: justify;">Em uma tigela à parte, misturar o iogurte com a pimenta, o alho amassado e o manjericão. Reservar.</li>
<li style="text-align: justify;">Retirar a tigela com o frango da geladeira 30 minutos antes da finalização. </li>
<li style="text-align: justify;">Dispor as sobrecoxas em uma forma refratária, </li>
<li style="text-align: justify;">Incorporar o tempero cremoso procurando envolver bem as carnes.</li>
<li style="text-align: justify;">Tampar com papel alumínio e assar por 45 minutos em forno pre aquecido a 180 graus C.</li>
<li style="text-align: justify;">Após esse tempo, retirar o alumínio e assar por mais 30 minutos ou até que doure.</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8kcED9_6wo0ctH5oP6v5fVnD9u-CTlsf0fFYLRIwL9M1UY_iLqtTzDQ3hnlRc4FibqBvJWU1Qfr48Hs_P1Pv31JnW3FnIXbgSgPf-jcrqdUlYF8Ux0Yuvke0K9MikSkRwzg3haL62UnS/s1600/IMG_20180114_162209780.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1552" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin8kcED9_6wo0ctH5oP6v5fVnD9u-CTlsf0fFYLRIwL9M1UY_iLqtTzDQ3hnlRc4FibqBvJWU1Qfr48Hs_P1Pv31JnW3FnIXbgSgPf-jcrqdUlYF8Ux0Yuvke0K9MikSkRwzg3haL62UnS/s320/IMG_20180114_162209780.jpg" width="320" /></a><img border="0" data-original-height="1600" data-original-width="1149" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinU_V6xbL8ELt4G89PcJd1pWTx2HQrvCyJZOurVreHpWUtNi_vv-ywo0SENPNSctO7ehzj-ltMHRUmzSFUSpZMWQnw5labAp1UOudb5EZnP3rSTvpH_G7waOhARS-xU849tJpU_SzDeDH9/s400/IMG_20180114_161456590.jpg" width="286" /></div>
<br /></div>
Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-56268506554518863122018-04-04T13:53:00.000-03:002018-05-29T17:50:04.310-03:00FILEZINHO SUÍNO AROMÁTICO<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog.</div>
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<br /></div>
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O tempo se esvai bifurcando-se nas veredas impenetráveis do pensamento. </div>
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Outro dia éramos tão próximos que podíamos ficar livres de um desalento </div>
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Particular, só no olhar, dissipando cismas traiçoeiras de algum dia cinzento.</div>
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Qual a rima mais ponderável quando o dilema está entre o eu e o alimento?</div>
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Certo não sei, por isso usei aromas refrescantes e o próprio temperamento.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjja3QkR_Ir-wRcd4HpIQcDpJPRzhE4Ozn9Uz9vlYfSMcdH_Vx6oEL_N_2XSxbY3_e7t3gWek3OkwnT13_wcMDPMgEDFYp6rkk5taGJviOkq5TpsS125zNCDXC8W1ft2tkptGgL9yRWK4N/s1600/IMG_20180329_150158735.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjja3QkR_Ir-wRcd4HpIQcDpJPRzhE4Ozn9Uz9vlYfSMcdH_Vx6oEL_N_2XSxbY3_e7t3gWek3OkwnT13_wcMDPMgEDFYp6rkk5taGJviOkq5TpsS125zNCDXC8W1ft2tkptGgL9yRWK4N/s320/IMG_20180329_150158735.jpg" width="204" /></a>INGREDIENTES</div>
<div style="text-align: left;">
</div>
<ul>
<li>1 file de porco (400 gr)</li>
<li>4 ou 5 fatias largas de bacon</li>
<li>4 dentes de alho bem picados</li>
<li>2 cabeças de alho com a casca cortadas ao meio</li>
<li>1 colher (sopa) de alecrim bem picado (usei seco)</li>
<li>1 colher (sopa) de erva-doce bem picado</li>
<li>1 colher (chá) de pimenta cumari inteiras (ou outra da sua escolha)</li>
<li>6 folhas grande de louro</li>
<li>1/2 limão em fatias finas.</li>
<li>5 ou 6 batatinhas pre cozidas ao dente.</li>
<li>Azeite de oliva para besuntar (QB)</li>
<li>Sal QB</li>
<li>Pimenta do reino QB</li>
</ul>
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
PREPARO</div>
<div style="text-align: justify;">
</div>
<ol>
<li>Retirar todas as fibras brancas que envolvem a parte superior do filé. Larvar, enxugar e secar.</li>
<li>Separar a parte da "cabeça" e reservar para outro preparo. Opcional</li>
<li>Em um prato fundo, misturar a erva-doce, o alecrim, o alho picado o sal, a apimenta e uma boa dose de azeite formando uma farofa úmida. Colocar sobre a carne e esfregar.</li>
<li>Reservar um pouco da farofa.</li>
<li>Espalhar de comprido as folhas de louro no centro de uma assadeira, embrulhar os filés com as fatias de bacon e dispor sobre a cama de louro.</li>
<li>Colocar paralelamente dois espetos de madeira ou bambu sobre a área de trabalho, colocar entre eles a batata no sentido longitudinal, de tal modo que ao laminar as batatas, a faca tenha um limitador que impeça o corte de chegar ao final, mantendo as fatias da batata unidas na base.</li>
<li>Dispor as batatas, as cabeças de alho e as fatias de limão de forma harmonioza em torno do filé.</li>
<li>Pincelar o restante da farofa de ervas sobre as batatas.</li>
<li>Espalhar aleatoriamente a pimenta cumari, regar com um pouco mais de azeite todos os ingredientes.</li>
<li>Levar ao forno aquecido a 220 graus C por cerca de 30 a 40 minutos.</li>
</ol>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-23919942896337356062018-03-31T15:55:00.000-03:002018-04-25T20:49:35.131-03:00SALPICÃO DE FRANGO<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Olá amigas e amigos do Blog.<br />
<br />
Esta receita sensacional, chegou ao meu conhecimento em meados dos anos de 1980 pelas mãos do fraterno amigo Sergio Lanza, por ocasião de ter tido a honra de trabalhar a seu lado na Somar Corretora, de Belo Horizonte, MG.<br />
Desde então, a fim de atender inúmeras encomendas é o prato mais executado por este cozinheiro ao longo destes 30 e poucos anos passados.<br />
<br />
No post anterior, mostrei como se faz um caldo de frango supimpa, como também uma recomendação para que a carne fosse reservada para outra receita. Pois bem, é o que faço agora!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GhsbIB2RLfmEQa6r066veJoG77HffDHo9Xk6SADczpqM9CANQgU6eXfzFZ3OvBZZxU1D-i7N-086UhgWjvO70WliCDX5ansNHehY5I1FVYSSv3YBXKs0qtK7nO_prmDNLxkh0j16ZqDJ/s1600/IMG_20180202_143602685.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GhsbIB2RLfmEQa6r066veJoG77HffDHo9Xk6SADczpqM9CANQgU6eXfzFZ3OvBZZxU1D-i7N-086UhgWjvO70WliCDX5ansNHehY5I1FVYSSv3YBXKs0qtK7nO_prmDNLxkh0j16ZqDJ/s320/IMG_20180202_143602685.jpg" width="183" /></a><b>INGREDIENTES</b><br />
<b>(rende de 15 a 20 porções)</b><br />
<br />
<ul style="text-align: left;">
<li>1 frango inteiro ou 4 peitos de cozidos e desfiado grosseiramente.</li>
<li>250 gr de presunto cozido sem a capa de gordura.</li>
<li>4 tomates não muito maduros sem as sementes.</li>
<li>2 maçãs vermelhas</li>
<li>1 pimentão verde</li>
<li>1 pimentão vermelho</li>
<li>1 pimentão amarelo</li>
<li>8 hastes de salsão (aipo)</li>
<li>1 alho poró</li>
<li>1 cebola</li>
<li>200 gr de uva passa branca (sem sementes)</li>
<li>200 gr de uva passa preta (sem sementes)</li>
<li>1 cenoura (opcional)</li>
</ul>
<div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5Am6C_uHE4R29gcexl75LdCQ9nj-DasXpuNOSfqAwOlLQgjLIffYuh1IRF3zCeJGeISo2n3VsTQbwzFnEA2HufME4KxgJcefbELFT-XWChvDTTpoAb447dJsKWx4FqcCqzkc9ScyUNJp/s1600/IMG_20180202_164644422.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1593" data-original-width="1600" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf5Am6C_uHE4R29gcexl75LdCQ9nj-DasXpuNOSfqAwOlLQgjLIffYuh1IRF3zCeJGeISo2n3VsTQbwzFnEA2HufME4KxgJcefbELFT-XWChvDTTpoAb447dJsKWx4FqcCqzkc9ScyUNJp/s200/IMG_20180202_164644422.jpg" width="200" /></a><b>Para o molho:</b></div>
<div>
<ul style="text-align: left;">
<li>500 gr de maionese de boa qualidade</li>
<li>100 gr de mostarda de boa qualidade</li>
<li>1 colher (sopa) de molho inglês</li>
<li>200 gr de creme de leite</li>
<li>1 maço de salsinha bem picada</li>
<li>Nós moscada a gosto</li>
<li>Sal a gosto</li>
<li>Pimenta do reino moída na hora a gosto</li>
</ul>
</div>
<div>
<b>Acompanhamento:</b></div>
<div>
<ul style="text-align: left;">
<li>150 gr de batata palha</li>
</ul>
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<ul style="text-align: left;">
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0ukJO0gbKXZieG8tgz9H2GQrjWsvIzyhxXCkhinTD0wa3UF_LunSTczY_viT6u4bkXIIERegpQUHTA1WpZHVjDPacyBO5OsvgXo-yRC0NFNCtXlGGLICNMiwb9yLqNJc6al8PZerAzuR/s1600/IMG_20180202_161704869.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1554" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK0ukJO0gbKXZieG8tgz9H2GQrjWsvIzyhxXCkhinTD0wa3UF_LunSTczY_viT6u4bkXIIERegpQUHTA1WpZHVjDPacyBO5OsvgXo-yRC0NFNCtXlGGLICNMiwb9yLqNJc6al8PZerAzuR/s200/IMG_20180202_161704869.jpg" width="193" /></a><br />
<b>PREPARO</b></li>
</ul>
</div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">Cortar todos os ingredientes do mesmo tamanho (espessura e comprimento)</li>
<li style="text-align: justify;">Fazer o molho misturando os ingredientes em uma tigela.</li>
<li style="text-align: justify;">Acrescentar o molho aos outros ingredientes com delicadeza.</li>
<li style="text-align: justify;">Colocar em uma vasilha com tampa, levar a geladeira por cerca de 6 horas. (fica melhor ainda de um dia para o outro).</li>
<li style="text-align: justify;">Cobrir com batata palha antes de servir.</li>
</ol>
</div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-53142347108284372472018-03-30T22:05:00.000-03:002018-04-01T14:34:51.812-03:00CALDO DE FRANGO<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog.</div>
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No início deste ano fiz um comentário em resposta a um "tweet" da jornalista Lúcia Guimarães -correspondente e colunista do jornal O Estado de São Paulo - sobre sua dúvida quanto a utilização de uma receita de caldo de frango. Não me lembro exatamente de todo o comentário, sei apenas que acabei pedindo a receita e ela foi muito solícita.</div>
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<a class="account-group js-account-group js-action-profile js-user-profile-link js-nav" data-user-id="17013378" href="https://twitter.com/luciaguimaraes" style="background: transparent; color: #14171a; display: inline-flex; flex-shrink: 1; margin-right: 5px; outline: 0px; overflow: hidden; text-decoration-line: none;"><span class="FullNameGroup" style="display: flex; max-width: 100%;"><strong class="fullname show-popup-with-id u-textTruncate " data-aria-label-part="" style="color: #1f98c7; max-width: 100%; overflow: hidden !important; text-decoration-line: underline; text-overflow: ellipsis !important; white-space: nowrap !important; word-break: break-all; word-wrap: normal !important;">Lucia Guimarães</strong><span class="UserBadges" style="font-size: 0.9em;"><span class="Icon Icon--verified" style="background: transparent; color: #1da1f2; display: inline-block; font-size: 1.2em; padding-left: 2px; position: relative; vertical-align: baseline;"><span class="u-hiddenVisually" style="border: 0px !important; clip: rect(1px, 1px, 1px, 1px) !important; font-size: 1px !important; height: 1px !important; overflow: hidden !important; padding: 0px !important; position: absolute !important; width: 1px !important;">Conta verificada</span></span></span><span class="UserNameBreak"> </span></span><span class="username u-dir u-textTruncate" data-aria-label-part="" dir="ltr" style="color: #657786; direction: ltr; max-width: 100%; overflow: hidden; text-overflow: ellipsis; unicode-bidi: embed; white-space: nowrap; word-wrap: normal;">@luciaguimaraes</span></a><small class="time" style="color: #657786; font-size: 14px; margin-right: 5px; white-space: nowrap;"> <a class="tweet-timestamp js-permalink js-nav js-tooltip" data-conversation-id="958084414113804290" data-original-title="19:46 - 29 de jan de 2018" href="https://twitter.com/luciaguimaraes/status/958093926073847809" style="background: transparent; color: #657786; text-decoration-line: none;">29 de jan</a></small><br />
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Em resposta a <span class="username u-dir u-textTruncate" dir="ltr" style="background: transparent; color: #1f98c7; direction: ltr; max-width: 100%; overflow: hidden; text-overflow: ellipsis; unicode-bidi: embed; white-space: nowrap; word-wrap: normal;"><a class="pretty-link js-user-profile-link" data-user-id="368726284" dir="ltr" href="https://twitter.com/MarbeneAB" rel="noopener" style="background: transparent; color: #1f98c7; text-decoration-line: none;">@MarbeneAB</a></span></div>
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<span style="color: #14171a; white-space: pre-wrap;">Não são meus. São da Elizabeth Rider. Meu único input é procurar ingredientes de boa qualidade. E cozinhar as 24h que ela recomenda.</span></div>
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Saí imediatamente em busca de Elizabeth Rider: o post é este aqui: https://www.elizabethrider.com/best-homemade-chicken-stock-recipe/</div>
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A receita reproduzo abaixo, tal e qual, muito embora os procedimentos tenham sido abreviados para a finalidade desejada por mim. </div>
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<b>INGREDIENTES</b></div>
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<ul style="text-align: left;"><span style="color: #14171a; font-family: "segoe ui" , "arial" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZy5VDHAZJF0a3c0nZz4coQzmoQTtKQNjjRbNV2JGaBcayZimZTW9MXKkr5DYRnnOLNPDoxGwMbBpXSexGmHzHFNS0GoAPsav6cZMkAa8ug-l7-W5X0dhZj8gIltHMwfzct61qCc5ZxfQ/s1600/IMG_20180127_142049506.jpg" imageanchor="1" style="clear: right; color: #14171a; float: right; font-family: "Segoe UI", Arial, sans-serif; font-size: 14px; margin-bottom: 1em; margin-left: 1em; white-space: pre-wrap;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZy5VDHAZJF0a3c0nZz4coQzmoQTtKQNjjRbNV2JGaBcayZimZTW9MXKkr5DYRnnOLNPDoxGwMbBpXSexGmHzHFNS0GoAPsav6cZMkAa8ug-l7-W5X0dhZj8gIltHMwfzct61qCc5ZxfQ/s320/IMG_20180127_142049506.jpg" width="240" /></a>
<li>1 frango inteiro (cerca de 2 kg)</li>
<li>1 cebola partida ao meio</li>
<li>2 cenouras descascadas e cortadas ao meio</li>
<li>2 talos de aipo (com folhas, se possível) cortados ao meio</li>
<li>4-5 dentes de alho, amassados ou cortados ao meio</li>
<li>1 grande folha de louro</li>
<li>3-5 ramos de tomilho fresco</li>
<li>5 hastes salsa fresca (cerca de 1 pequeno punhado)</li>
<li>Folhas de manjericão e sálvia a gosto</li>
<li>1/2 colher de chá de pimenta preta inteira</li>
<li>2 fatias de limão</li>
<li>2 colheres (sopa) de sal</li>
<li>Água QB</li>
</span></ul>
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<b>PREPARO</b></div>
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<ol>
<li>Limpe muito bem o frango, por dentro e por fora, retirando todas aquelas "coisas" indesejadas.</li>
<li>Coloque-o em uma panela alta com todos os outros ingredientes, complete com água até cobrir.</li>
<li>Leve a panela tampada ao fogo alto, durante 2 horas ou até que a carne do frango esteja bem macia.</li>
<li>Desligue o fogo, retire o frango, separe a carne dos ossos reservando-a para uma outra receita.</li>
<li>Devolva os ossos para a panela com os legumes e ervas aromáticas, acenda o fogo novamente.</li>
<li>Tampe e deixe por mais ou menos 4 horas no fogo mais baixo que puder.</li>
<li>Se achar necessário, acrescente mais água, mas não muita.</li>
<li>Após este período, deligue o fogo, deixe que a temperatura abaixe um pouco. 5 minutos.</li>
<li>Este tempo é necessário para que todos os resíduos se depositem no fundo da panela.</li>
<li>Pegue uma concha e vá retirando o caldo com todo cuidado para que os resíduos não subam.</li>
<li>Disponha o caldo em potes pequenos, tampe e leve-os ainda quente ao congelador.</li>
<li>Passe os ossos e legumes por uma peneira fina para aproveitar bem todos os sabores.</li>
</ol>
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Este caldo saborosíssimo, além de rico em colágenos, serve para inúmeras preparações no seu dia a dia.</div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-46164179194861015352018-03-26T14:12:00.000-03:002018-05-25T12:15:24.574-03:00CORES<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog...de volta ao batente.</div>
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CORES</div>
<br />
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE O VERDE SUMIR
DAS PLANÍCIES TROPICAIS, A NEVE DERRETER DOS ALPES DESAGUANDO ONDE QUISER QUE
NADA PODERÁ DETER O QUE SINTO AQUI E AGORA</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE O BRANCO
GELOSO SAPECAR AQUELA MONTANHA SOLITÁRIA NOS VIGIANDO HÁ SÉCULOS QUE ENQUANTO
VIVERES NADA SABERÁS DESSA DOCE VELHA IDADE</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE O AZUL PINTAR
O FIRMAMENTO ABALADO TODOS OS DIAS CINZAS DE TUAS DORES INADMISSÍVEIS QUE NÃO
SERÃO MAIORES QUE ESTA QUE DAQUI AFLORA</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE O AMARELO
ADOECER AS MANHÃS TANTO QUANTO O VERMELHO INCENDIAR AS TARDES TRISTES DESTES
OLHARES QUE NADA MUDARÁ ESSA REALIDADE</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE O ROXO SER
QUASE PRETO E ESTE SER A AUSÊNCIA DO BRANCO QUE TODAS AS CORES SERÃO AMARGAS NA
AQUARELA DO PRECONCEITO NADA EDIFICANTE</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE A DISTÂNCIA
SANGRAR ENQUANTO O FRIO DA SAUDADE INVADE OSSOS POROSOS QUE NENHUMA IDEIA
ARBITRÁRIA ABRIRÁ PORTAS, JANELAS E JARDINS</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE O ARCO ÍRIS
NUTRIR DE ENCANTOS AS NUVENS CHUMBO ONDE NASCE QUE NADA VAI AVISTÁ-LO, ONDE
NADA É IGUAL AO DOCE AMARGO E PICANTE</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">PODE QUE NADA SEI E
SABEREI TÃO POUCO DO VIÉS ERRÁTICO DESSA TROÇA DESAVISTADA DE ALEGRIA QUE MESMO
ASSIM NÃO DESNUDARÁS MEUS ARDIS</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">NADA PODE DETER O
QUE SINTO AGORA OU SERÁ MAIOR QUE O QUE VEM E AFLORA DE MINHA VELHA IDADE SE NO
TEU OLHAR NÃO HOUVER DOCILIDADE</span><span style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="color: black; font-family: "calibri" , "sans-serif"; font-size: 11.0pt;">BEM VINDAS AS
IDEIAS DIFERENTES DESSES COLORIDOS JARDINS ONDE TUDO NASCE AO ACASO, EMBORA
SEJA O NADA NASCEDOURO DE TODO CASO PRECISO</span></div>
<div align="center" style="margin-bottom: 10.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; text-align: center;">
<span style="font-family: "calibri" , sans-serif; font-size: 11pt;">ENQUANTO O SOL
PREPARA O ESPETÁCULO DO CREPÚSCULO AINDA PAIRA A SOMBRA DE UM ABSTRATO SORRISO.</span></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-88397260281086590262013-10-11T15:00:00.000-03:002015-07-29T13:31:12.708-03:00SUFLÊ DE CHUCHU<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; text-align: justify;">Prato emblemático da culinária francesa; a palavra soufflé significa
literalmente, “inflado”. </span></div>
<h2>
<span style="font-size: small; font-weight: normal;"><span style="font-family: inherit; text-align: justify;">É uma invenção do fim do século XVIII. Segundo a
lenda, surgiu por obra de um cozinheiro criativo que tinha o creme pronto,
resolveu misturá-lo às claras em neve e levar ao forno. A receita deu tão certa
que sua fama correu o mundo. </span></span></h2>
<h2>
<span style="font-family: inherit; font-size: small; font-weight: normal;"><span style="text-align: justify;">Mas há indícios de que o soufflé já era preparado em
1782 pelo chef Beauvilliers, autor de L’Art du Cuisinier, obra editada em 1814.
Mas foi Antonin Carême, quem aprimorou a técnica de preparo do soufflé,
divulgada </span><st1:personname productid="em seu P¬tisserie Royal" style="text-align: justify;" w:st="on">em seu
Pâtisserie Royal</st1:personname><span style="text-align: justify;"> Parisien, editado em 1841.</span></span></h2>
<h2>
<span style="font-size: small; font-weight: normal;"><span style="font-family: inherit; text-align: justify;">O empenho do
grande chef no preparo da especialidade sugere que, até então, ela costumava
dar errado. </span></span></h2>
<h2>
<span style="font-size: small; font-weight: normal;"><span style="font-family: inherit; text-align: justify;">A fórmula do soufflé é, na realidade, bastante simples, mas seu
sucesso depende da correta execução. Fique atento à aplicação adequada das
técnicas usadas a cada etapa. Evite retirar o soufflé antes que seu interior
esteja completamente assado. Não abra o forno durante o cozimento, pois a
entrada do ar frio fará murchar a massa.</span></span></h2>
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INGREDIENTES</div>
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(6 porções)</div>
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</div>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44Cl7fgAKJZnl9m4n9OTj3AN30TrIuOonbrZIp8e3NK3p2J7puv7TI-NPqPTfYLFF3rnaAsNemvdeGkFTvmWlau0pbVX38k5YOwIYNAorV1Or7P5duCd29j0l1gDExJS4gXjkbcIzMN1c/s1600/DSC09552.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44Cl7fgAKJZnl9m4n9OTj3AN30TrIuOonbrZIp8e3NK3p2J7puv7TI-NPqPTfYLFF3rnaAsNemvdeGkFTvmWlau0pbVX38k5YOwIYNAorV1Or7P5duCd29j0l1gDExJS4gXjkbcIzMN1c/s320/DSC09552.JPG" width="320" /></a>
<li>1,5 kg de chuchus (rende 900 g limpos)</li>
<li>3 gemas</li>
<li>5 claras em neve</li>
<li>200 g de creme de leite</li>
<li>1/2 xícara de leite (se necessário)</li>
<li>3 colheres (sopa bem cheias) de manteiga (100 g)</li>
<li>2 colheres (sopa bem cheias) de farinha de trigo (50 g)</li>
<li>50 g de queijo parmesão ralado grosso</li>
<li>sal e pimenta do reino moído na hora a gosto</li>
<li>Uma pitada de nós-moscada</li>
<li>Manteiga e farinha para untar</li>
</ul>
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PREPARO</div>
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Aqui vai a primeira<b> Dica: </b>chuchu solta uma nódoa chata de tirar, principalmente das facas, portanto, se quiser evita-la coloque os chuchus em água fervente por uns 10 minutos, retire e coloque-os em bastante água fria. Descasque-os então, retire o miolo duro com a semente. Corte-os em gomos ou em pedaços menores. Escorra e reserve. </div>
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Prosseguindo:</div>
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-Cozinhar os pedaços de chuchu em água abundante e salgada até que fiquem macios</div>
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-Escorrer e amaçar com um garfo deixando alguns pedacinhos mais firmes (dá uma crocância bacana)</div>
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Outra <b>Dica: </b>caso não tenha paciência, bata no liquidificador</div>
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<b>Mais uma:</b> chuchu ao que se sabe é constituído de 95% de água e 5 % de sereno, mas precisamos dele o mais seco possível. O que fazer? </div>
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Aqueça uma frigideira grossa e larga, coloque nela a polpa de chuchu mexendo rapidamente com uma colher de pau - como se estivesse torrando farinha. O processo é rápido, apenas para retirar o excesso.</div>
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Continuando...</div>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9UOn9mdjkeBEsOk1ay5X9spGyZ5MyfTr-KCkD1zpUzhwverpMAK60vCfUmgi7eopm7iNzIaEeuM-3SIfZAuDdEGrBD69ZHkiKp07WaZuvBCmPVUmb1CrMLlIX-fEMVzcryaiMHQZ7RAT/s1600/DSC09553.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9UOn9mdjkeBEsOk1ay5X9spGyZ5MyfTr-KCkD1zpUzhwverpMAK60vCfUmgi7eopm7iNzIaEeuM-3SIfZAuDdEGrBD69ZHkiKp07WaZuvBCmPVUmb1CrMLlIX-fEMVzcryaiMHQZ7RAT/s200/DSC09553.JPG" width="200" /></a>
<li style="text-align: justify;">Aqueça uma panela média, derreta a manteiga e com um batedor de arame incorpore a farinha mexendo energicamente para não criar grumos. 1 minuto ok? </li>
<li style="text-align: justify;">Junte a esse "roux" a polpa de chuchu quase sem umidade !?!?!? misturando bem (fogo alto), agora com uma colher de pau.</li>
<li style="text-align: justify;">Abaixe o fogo! Acrescente o creme de leite, as gemas e misture mais...some também o parmesão, a pimenta e uma nuvem de nós-moscada ralada na hora. Corrija o sal.</li>
<li style="text-align: justify;">Acrescente um pouco de leite caso precise. A consistência é cremosa.</li>
<li style="text-align: justify;">Coloque a panela numa bacia com bastante água para que esfrie. Enquanto isso bata as claras em neve (picos duros, mas não ressecados) e acenda o forno a 220°C.</li>
<li style="text-align: justify;">Unte 6 ramequins* com manteiga e farinha. Reserve.</li>
</ol>
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Importante agora:<span style="font-size: 7pt; text-indent: -18pt;"> </span></div>
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<span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Misture, cuidadosamente, parte das claras à massa. </span></div>
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<span style="text-indent: -18pt;">Transfira a mistura ao restante das claras, em neve,
sempre com muita delicadeza para não comprometer a consistência.</span></div>
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<span style="text-indent: -18pt;">Deu para entender? Se não vou contar em outras palavras: duas vasilhas, uma de massa, outra de claras em neve. Com uma espátula de silicone (pão-duro), passe um pouco de clara para a panela da massa, misturando devagar, de baixo para cima - sempre - depois faça o processo inverso!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGSMsBMk4KAvBVq0ADylTjM5WGTGSem-PWo03d3kY8rSs0iprOPlVg-JRC7DjK8ArDHabAm5SBT_LN7g_4SUMEEjlv794H0TOx9ZIbF2trtIcOFW2JCt3vBkP9OSwn9_D9huW8z0qwV48/s1600/DSC09556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGSMsBMk4KAvBVq0ADylTjM5WGTGSem-PWo03d3kY8rSs0iprOPlVg-JRC7DjK8ArDHabAm5SBT_LN7g_4SUMEEjlv794H0TOx9ZIbF2trtIcOFW2JCt3vBkP9OSwn9_D9huW8z0qwV48/s320/DSC09556.JPG" width="320" /></a></div>
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Distribua a mistura pronta nos ramequins tomando o cuidado de ocupar apenas 2/3 de seu volume. </div>
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Leve ao forno por cerca de 30 minutos. Retire quando estiver bem dourado.</div>
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OBS: Retirei os dessa foto com 25 minutos. Penso que poderiam ter ficado mais 5 minutos, por isso a recomendação de 30 min.</div>
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Penúltima <b>Dica: </b>se possível, use forno elétrico com um queimador superior ligado. </div>
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Última<b> Dica: não se preocupe se não obtiver bons resultados nas primeiras vezes. </b>Por isso mesmo não é recomendável servir à uma visita o suflê se não houver domínio da técnica. Faça quantas vezes for preciso até ficar confiante, depois é só correr para o abraço!</div>
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<span style="background-color: white;">*</span><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">Os ramequins são aquelas vasilhas de louça branca, cheia de listas do lado de fora, próprias para ir ao forno.</span><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px;">São mais usadas para fazer suflês, pois seu formato faz a massa crescer sem derramar.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHhyphenhyphenh50kY1ZvfCLtJCc7UXLXqR3FOm9yakEy9SqoUhMRtE3QLCOhvIPubDk40_t5p6pPwGaEobnsgx5dw9HlRGSzwL-AoBgV-xzADa9gpMdEia98AX65uzH0WG2t6d6QdPKvFuaOQkxE3/s1600/DSC09560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHhyphenhyphenh50kY1ZvfCLtJCc7UXLXqR3FOm9yakEy9SqoUhMRtE3QLCOhvIPubDk40_t5p6pPwGaEobnsgx5dw9HlRGSzwL-AoBgV-xzADa9gpMdEia98AX65uzH0WG2t6d6QdPKvFuaOQkxE3/s640/DSC09560.JPG" width="640" /></a></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com16tag:blogger.com,1999:blog-847981755560184204.post-46658838920140248782013-09-01T08:30:00.000-03:002013-09-01T15:26:06.758-03:00FRANGO COM QUIABO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz65rnPCZYAhfy-9Af7pQRt97ACj0-aFZbZKOCnN67G3bnXl1N0VoD3-D8NHPBPzxOjndDYLvk2fsAKHlxB33PMHDLlyB4U6M6iFWwSCZACJz6TXRgcAmjInvBIdINRZXMFNJxE1zppwUG/s1600/comida+291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz65rnPCZYAhfy-9Af7pQRt97ACj0-aFZbZKOCnN67G3bnXl1N0VoD3-D8NHPBPzxOjndDYLvk2fsAKHlxB33PMHDLlyB4U6M6iFWwSCZACJz6TXRgcAmjInvBIdINRZXMFNJxE1zppwUG/s640/comida+291.jpg" width="640" /></a></div>
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Prato emblemático da cozinha mineira, o frango com quiabo é rico em sabores e métodos diferentes de preparação. Neste post, amigas e amigos do blog, conto como prefiro fazer um dos meus pratos prediletos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHV_BgSEgQlQiaISnbyUqC9ljdZ0T_oFlhZChA5cu4yTYn4T5F3vOHJuQyOiT7IHr9wj1hYUjiY0PkQgb-eoHp2rKZUIN28WIGMprdQ113PhQ33-X1j6B5GLecfzkMVMiLcMpy7_VNXk4/s1600/comida+254.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHV_BgSEgQlQiaISnbyUqC9ljdZ0T_oFlhZChA5cu4yTYn4T5F3vOHJuQyOiT7IHr9wj1hYUjiY0PkQgb-eoHp2rKZUIN28WIGMprdQ113PhQ33-X1j6B5GLecfzkMVMiLcMpy7_VNXk4/s400/comida+254.jpg" width="400" /></a></div>
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INGREDIENTES</div>
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(5 porções)</div>
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<ul>
<li>1 frango (cerca de 1,5 kg) de preferência caipira cortado nas juntas, lavado, limpo e seco.</li>
<li>suco de 1 limão</li>
<li>6 dentes de alho em lâminas</li>
<li>1 cebola cortada em cubos médios</li>
<li>1 colher (sopa) de azeite para o frango</li>
<li>2/3 xícara (chá) de azeite para refogar</li>
<li>1 colher (sopa) de sal grosso</li>
<li>1 colher (sopa) de pimenta dedo-de-moça curtida</li>
<li>3 folhas de louro</li>
<li>10 pétalas de sálvia picadas grosseiramente</li>
<li>3 hastes (ponteiras) de alecrim picadas </li>
<li>3 hastes de alfavaca rasgadas grosseiramente.</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHYsEzXdC5ZBI2pZiirTu09wSSdSWM4_E_tmC-SJ831_a4eeZjVRQH_Fd1Oif5gxXfogue4Wa7ebqdBaiYjM4rieAc7p275LF1a3-24KQs7kg1JSKTa1bmrrWQGyJM1JPI5TWaiCeJJ9G/s1600/comida+258.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHYsEzXdC5ZBI2pZiirTu09wSSdSWM4_E_tmC-SJ831_a4eeZjVRQH_Fd1Oif5gxXfogue4Wa7ebqdBaiYjM4rieAc7p275LF1a3-24KQs7kg1JSKTa1bmrrWQGyJM1JPI5TWaiCeJJ9G/s320/comida+258.jpg" width="320" /></a> </div>
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FINAL<br />
<ul>
<li>1/2 litro de caldo fervente de galinha ou de legumes </li>
<li>1 kg de quiabos frescos lavados e escorridos</li>
</ul>
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PREPARO</div>
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<ol>
<li style="text-align: justify;">Tempere o frango com o suco do limão, azeite, alho, sal, pimenta e as ervas misturando bem.</li>
<li style="text-align: justify;">Reserve em vasilha tampada por ao menos 3 horas na parte superior da geladeira (melhor 12 h)</li>
<li style="text-align: justify;">Divida em partes iguais o azeite e coloque primeiro em uma frigideira grossa antiaderente bem quente para dar uma bela dourada nas partes do frango.</li>
<li style="text-align: justify;">A outra parte do azeite, disponha numa panela de sua preferência (usei uma de barro produzida pela comunidade de Goiabeiras, ES.</li>
<li style="text-align: justify;">Remova o quanto puder os pedaços da marinada e escorra bem esse líquido antes de fritar. Reserve</li>
<li style="text-align: justify;">A técnica consiste primeiramente em selar a carne, para depois ir transferindo os pedaços íntegros para a panela onde se realizará todo o processo sem que haja também excessos de gordura e água. </li>
<li style="text-align: justify;">Para a panela de barro, se faz necessário aquecê-la com antecedência, para que ao transferir o frango não resfrie e prejudique sua textura. </li>
<li style="text-align: justify;">Esse momento é fundamental para todo o resto. Requer paciência e dedicação, mas não consisti numa dificuldade intransponível. Para isso é necessário fritar as partes aos poucos, na medida do conveniente.</li>
<li style="text-align: justify;">A frigideira que usei tem 28 cm/4'.</li>
<li style="text-align: justify;">Se a temperatura estiver correta (fogo alto), o frango solta por se só do fundo da frigideira. Prestando atenção no que está acontecendo lá dentro que o resultado aparece fora. Cozinhar é ver, cheirar e curtir.</li>
<li style="text-align: justify;">Coloque sempre o lado com mais pele para baixo. Ao virar as peças, use uma pinça apropriada.</li>
<li style="text-align: justify;">Quando terminar de selar o frango, use outra técnica -deglaçar ou deglacear- que consiste em aproveitar os resíduos sólidos que ficaram agarrados ao fundo da frigideira, adicionando um líquido (pode ser vinho, cachaça, água, fundos, caldos, aceto balsâmico, etc)</li>
<li style="text-align: justify;">Então junte a cebola salteando-a até murchar. Adicione o restante da marinada reservada</li>
<li style="text-align: justify;">O próprio líquido da marinada deverá ser suficiente para deglacear.</li>
<li style="text-align: justify;">Nessa altura, o frango estará pronto (na temperatura correta) para receber o precioso refogado</li>
<li style="text-align: justify;">Sempre em fogo alto, mas por favor, incorpore com cuidado. Apenas acomode os ingredientes...</li>
<li style="text-align: justify;">Vá aos poucos adicionando o caldo...mesma técnica do rizoto...isto é, dando tempo para absorção...</li>
<li style="text-align: justify;">Tampe a panela e ai sim, abaixe o fogo. Repare o nível do líquido...corrija os temperos...não é necessário ficar revirando os pedaços de frango.</li>
<li style="text-align: justify;"><b>Dica:</b> Particularmente gosto de após 15 minutos de cozimento, desligar o fogo e deixar o frango descansar por cerca de duas horas, para só depois finalizar. Agindo assim, os sabores se harmonizam melhor.</li>
<li style="text-align: justify;">Senão!!! Essa etapa pode levar uns 40 minutos. Não deixe o frango desmanchar. Enquanto isso trabalhe nos quiabos que deverão estar bem secos e picados conforme.</li>
<li style="text-align: justify;">Para finalizar, outra técnica que recomendo é juntar os quiabos crus, sem qualquer tempero, por cima do frango de maneira harmoniosa. Evite mexer neles daqui pra frente para não babar. Tampe a panela novamente. Após cerca de 5 minutos suando, os quiabos estarão cozindos.</li>
<li style="text-align: justify;"><b>Dica:</b> Saiba que uma das característica da panela de barro é permanecer super quente por mais tempo em relação as outras. Mesmo após a sua retirado do fogo, o preparado chega a mesa borbulhando.</li>
<li style="text-align: justify;">Por isso. para que o quiabo fique no cozimento correto, é importante ir experimentando sua textura.</li>
<li style="text-align: justify;">O acompanhamento clássico é o arroz branco e o angu, mas pode ser também um purê de abóbora e feijão.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-jhc-4nTPQ3vMNgkMp4IrdtjgDl-rhmr-cBbJyzTWz75Np8Zk4pZoUgeyW3MbUUEFtLuT50HxbDTm8ZbqYhRTiWXUXYxzaAiLMlDFA4Tn3fHpsv0E9dHEp4E4EBQycgvbvi3oUM9pHB7/s1600/comida+255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-jhc-4nTPQ3vMNgkMp4IrdtjgDl-rhmr-cBbJyzTWz75Np8Zk4pZoUgeyW3MbUUEFtLuT50HxbDTm8ZbqYhRTiWXUXYxzaAiLMlDFA4Tn3fHpsv0E9dHEp4E4EBQycgvbvi3oUM9pHB7/s400/comida+255.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpE7Hme1pvF238Sgyow0bJkj_2O91J85m88agtKHnHzN6kPS3eCFV3ZemRg2hsp1QeVKZ8BSeul1WDCKbGWO7dpTUUitstPdowwvYSY2pGa1tTDZTMw7ezR9rwi37lNmFNpczYiNWZlJV/s1600/comida+288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEpE7Hme1pvF238Sgyow0bJkj_2O91J85m88agtKHnHzN6kPS3eCFV3ZemRg2hsp1QeVKZ8BSeul1WDCKbGWO7dpTUUitstPdowwvYSY2pGa1tTDZTMw7ezR9rwi37lNmFNpczYiNWZlJV/s640/comida+288.jpg" width="640" /></a></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-47327911355899505392013-08-31T07:00:00.000-03:002013-08-31T07:17:29.960-03:00BAVAROISE DE CAQUI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7S1UBo8lEqLX_4iYMZz5oUrKuXyTQFYEI8SpN7VMldrbs1DakcZ9SV7dgeORiKQNIyj-F7vasXrrJ3WpFSWJqHAArGrcyHZFKrpAMK3EX8scM6bR6p4aSuFoLrCbOWu1dctBu3Sz0X2lC/s1600/DSC09631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7S1UBo8lEqLX_4iYMZz5oUrKuXyTQFYEI8SpN7VMldrbs1DakcZ9SV7dgeORiKQNIyj-F7vasXrrJ3WpFSWJqHAArGrcyHZFKrpAMK3EX8scM6bR6p4aSuFoLrCbOWu1dctBu3Sz0X2lC/s640/DSC09631.JPG" width="480" /></a></div>
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Novembro de 2011. </div>
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Passava em frente ao quintal, dei bom dia, pedi uma foto...</div>
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-"Adoro apanhar caqui e come-lo aqui mesmo, ao pé da minha árvore, mas esses ainda não estão maduros."</div>
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Assim respondeu gentilmente o homem na beira da estradinha que nos levava da estação ferroviária até o alto do morro onde está a vila medieval de Monteriggioni, Toscana, Itália.</div>
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Essa receita está no meu "caderninho" faz tempo. Consta do índice "tenho que fazer"!!!!! </div>
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Chegou a hora, "está em plena safra", procuro onde anotei o nome do senhor apanhador de caquis em vão...o nome do autor do bavaroise também não consta...</div>
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Procurei durante a semana inteira e nada. Queria ao menos e principalmente dar os créditos a quem criou essa sobremesa sensacional. Pesquisando no Google é fácil encontra-la tal e qual no receituário de um fornecedor de frutas da Ceagesp. Enviei e-mail perguntando sobre o nome do autor, mas ainda não obtive respostas. Será que vou? </div>
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O ideal é pedir permissão para que eu pudesse publica-la dando o devido crédito à pessoa que infelizmente não sei o nome. Se alguém souber, por favor, diga-me. Que manifeste-se também o autor! </div>
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E na esperança de não ficar chateado comigo, segue a receita aprovadíssima e deliciosa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyBinmQBo1uffBnbVju_uiKZHWnbnaATfxIhi2cC3vA1ZpomP1kaAUjpLi-RbjuOx6_YRnzOvbExijpzRhkLyBYD006_nglWPtHiPabNnfIukFsdkJvkpG3N_dbLfWejj0pk7Q9rOGQei/s1600/DSC09577.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyBinmQBo1uffBnbVju_uiKZHWnbnaATfxIhi2cC3vA1ZpomP1kaAUjpLi-RbjuOx6_YRnzOvbExijpzRhkLyBYD006_nglWPtHiPabNnfIukFsdkJvkpG3N_dbLfWejj0pk7Q9rOGQei/s320/DSC09577.JPG" width="320" /></a>INGREDIENTES<br />
(6 porções)<br />
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<ul style="text-align: left;">
<li>6 caquis médios </li>
<li>1 xícara de açúcar;</li>
<li>suco de 2 laranjas</li>
<li>2 cravos-da-índia </li>
<li>1 lata de creme de leite </li>
<li>2 colheres (sopa) de suco de limão </li>
<li>Raspas de 1 limão </li>
<li>1 envelope de gelatina em pó sem sabor, dissolvida em ½ xícara de água.</li>
</ul>
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<b></b><br />
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoK2bL82OTN69clccjIi8xIbPBIuswcVRbNKsWTsrJ-bT_okT6bdqETwyjmtpDJ3PHJlRAvC59rkSOn1NySuRIczokCUHu_zFZ_hFa5PW40ucQhoDOB8iuDBo2ogUrl_Epv60Yqb1A_ema/s1600/DSC09583.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoK2bL82OTN69clccjIi8xIbPBIuswcVRbNKsWTsrJ-bT_okT6bdqETwyjmtpDJ3PHJlRAvC59rkSOn1NySuRIczokCUHu_zFZ_hFa5PW40ucQhoDOB8iuDBo2ogUrl_Epv60Yqb1A_ema/s320/DSC09583.JPG" width="320" /></a><b><br /></b></b><br />
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<b><b>Compota: </b></b></div>
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<ul>
<li>3 caquis médios,
maduros </li>
<li><st1:metricconverter productid="200 g" w:st="on">200 g</st1:metricconverter>
de açúcar cristal</li>
<li>160 ml de água.</li>
</ul>
<b style="text-align: justify;">Decoração: </b><br />
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<ul>
<li>Raspas de limão.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yOj1Iw3NaBpn4A7UERh3XpJH73rEZyv9rYKiVVHKF7sKfAPfcsdB3uL6tyl-insVF7AzD6GjncT2i2kyfH-eHJfVBfW9NbNES4C2nUkQiHxHnAS7po1GaFwPEbuasakgLc6RpRHP_VEW/s1600/DSC09581.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yOj1Iw3NaBpn4A7UERh3XpJH73rEZyv9rYKiVVHKF7sKfAPfcsdB3uL6tyl-insVF7AzD6GjncT2i2kyfH-eHJfVBfW9NbNES4C2nUkQiHxHnAS7po1GaFwPEbuasakgLc6RpRHP_VEW/s200/DSC09581.JPG" width="200" /></a>PREPARO</div>
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<ol>
<li style="text-align: justify;">Lave os caquis
e retire a pele e as sementes. Coloque-os em uma panela e leve ao fogo com o
açúcar, o suco de laranja e os cravos. Ferva por 5 minutos. Espere esfriar e
retire os cravos. Ponha a mistura no liquidificador e bata com creme de leite,
o suco e as raspas de limão até obter uma mistura homogênea. Misture a gelatina
dissolvida. Distribua em taças individuais e leve à geladeira, por cerca de 4
horas, até tomar consistência.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4arDhnkBVf3vsb6QLGyorgGi0lS-JhsiprLVPMiZCswGydqtfpYiOxoENKqkzjqxQPo4Y5AS8Tp0KkJD9UIUkWqMPRHGYIAGyau0Jrn9Xq26wMXqy8w0zEm2Ly3-k3rtlTzET7GzGMsP/s1600/DSC09589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4arDhnkBVf3vsb6QLGyorgGi0lS-JhsiprLVPMiZCswGydqtfpYiOxoENKqkzjqxQPo4Y5AS8Tp0KkJD9UIUkWqMPRHGYIAGyau0Jrn9Xq26wMXqy8w0zEm2Ly3-k3rtlTzET7GzGMsP/s320/DSC09589.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7HZiV6W9W9w9Lm2q1VuutDWW0Pozcb1MZicThLpXlNEzi0vku4rdO82FgO2lbaElhrvZNZYCSIGUeVLtCBR1IX6T4iiA6xym0spfcZMK4sRteaOrtLXoSFGbezESLT9vF9bAUzDQIBmQ/s1600/DSC09593.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7HZiV6W9W9w9Lm2q1VuutDWW0Pozcb1MZicThLpXlNEzi0vku4rdO82FgO2lbaElhrvZNZYCSIGUeVLtCBR1IX6T4iiA6xym0spfcZMK4sRteaOrtLXoSFGbezESLT9vF9bAUzDQIBmQ/s200/DSC09593.JPG" width="200" /></a><b>Compota:</b></div>
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<ol>
<li style="text-align: justify;">Tire a casca e as
sementes dos caquis, corte-os em gomos e reserve. Em uma panela, misture o
açúcar com a água e deixe ferver até obter uma calda em ponto de fio médio (que
desliza nas costas da colher). Junte os caquis e cozinhe em fogo brando, por
cerca de 10 minutos, até a fruta ficar transparente, sem desmanchar.</li>
</ol>
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<b>Finalização: </b>Sirva a compota fria
sobre a bavaroise e decore com as raspas de limão.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgXpgmhDucbwqlhOrZcF4OhFjfZrs28lL5coQZsX0OVVV4cj_0nGsnkD0T3NFx0s8zOPafF-5u13GmcOWIMk4QgKb9UT9ydGJf03XuT4y_5UK4vh5LgH5TgYp-rne1FUOPC-fAQ5JUQfC/s1600/DSC09622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgXpgmhDucbwqlhOrZcF4OhFjfZrs28lL5coQZsX0OVVV4cj_0nGsnkD0T3NFx0s8zOPafF-5u13GmcOWIMk4QgKb9UT9ydGJf03XuT4y_5UK4vh5LgH5TgYp-rne1FUOPC-fAQ5JUQfC/s320/DSC09622.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrmV-Jemirb51CLAJa-lSrpahDDMu7BrUc90ugXEHN_yP5LywtYuFSBuZ2eLwkTdyU_TuEJjbrHbehQ8-5P__RYnI4CvJ6RG8XOZz7Vy9FxXHB4NCmU3tkkgKQ0kz98FqVU97qRfuzuU6/s1600/DSC09624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrmV-Jemirb51CLAJa-lSrpahDDMu7BrUc90ugXEHN_yP5LywtYuFSBuZ2eLwkTdyU_TuEJjbrHbehQ8-5P__RYnI4CvJ6RG8XOZz7Vy9FxXHB4NCmU3tkkgKQ0kz98FqVU97qRfuzuU6/s320/DSC09624.JPG" width="240" /></a></div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com14tag:blogger.com,1999:blog-847981755560184204.post-61109174705268476662013-08-30T15:01:00.000-03:002013-08-30T15:10:00.106-03:00BRINQUINHO AO RECHEIO DE RICOTA, ESPINAFRE E CALABREZA<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog.</div>
Atire o primeiro brinquinho - ou seja lá o nome que se dá para esse pãozinho recheado de <b>n</b> maneiras - quem nunca encomendou na padaria mais próxima uma boa quantidade deles para regar a festinha de aniversário do filho!<br /><br />INGREDIENTES<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOqrZehYFF0ZhBgPBX4LfvsTQwWcGkbZ9MNUeGOarOChjhv9vL5JrhwrrbFt6MonKA4xRIu9EQWri6SNSqatzgFHXuAKxOffdayWcZgS4Yooa_LzvhNsJWHqWaI-VUMBXE5gxbnm_Rgs/s1600/DSC07842.JPG" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOqrZehYFF0ZhBgPBX4LfvsTQwWcGkbZ9MNUeGOarOChjhv9vL5JrhwrrbFt6MonKA4xRIu9EQWri6SNSqatzgFHXuAKxOffdayWcZgS4Yooa_LzvhNsJWHqWaI-VUMBXE5gxbnm_Rgs/s320/DSC07842.JPG" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="320" /></a>(para 2500 g de produto pronto)<br /><br />-<b>Massa:</b><br /><ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;">1 kg de farinha de trigo peneirada</li>
<li style="margin: 0px; outline: none; padding: 0px;">50 g de fermento biológico</li>
<li style="margin: 0px; outline: none; padding: 0px;">150 g de açúcar</li>
<li style="margin: 0px; outline: none; padding: 0px;">2 colheres (sopa) de margarina ou manteiga</li>
<li style="margin: 0px; outline: none; padding: 0px;">2 ovos grandes</li>
<li style="margin: 0px; outline: none; padding: 0px;">20 g de sal</li>
<li style="margin: 0px; outline: none; padding: 0px;">leite morno -cerca de duas xícaras de chá, até dar o ponto (massa não muito dura) </li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLODQmVT-qd5zPjnTp4AQcyJuOLqa5b1VSGQulFlcfYqXMD590xdY3Bcjn7_qnzc1gAytRyKlXoLk3hH7n3_uawnkkb_MtASyl67oWPLMEttopZ5eRXMHOI9K3ftBNElHpmKoPgd8_1zPD/s1600/DSC07851.JPG" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLODQmVT-qd5zPjnTp4AQcyJuOLqa5b1VSGQulFlcfYqXMD590xdY3Bcjn7_qnzc1gAytRyKlXoLk3hH7n3_uawnkkb_MtASyl67oWPLMEttopZ5eRXMHOI9K3ftBNElHpmKoPgd8_1zPD/s320/DSC07851.JPG" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="320" /></a><br /><b><br /></b><b><br /></b><b><br /></b><br /><b>Recheio A:</b><br /><ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;">500 g de linguiça calabresa defumada em cubinhos</li>
<li style="margin: 0px; outline: none; padding: 0px;">400 g de tomates maduros sem pele e sem sementes em cubinhos</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 cebola grande fatiada finamente</li>
<li style="margin: 0px; outline: none; padding: 0px;">2 dentes de alho bem picadinhos</li>
<li style="margin: 0px; outline: none; padding: 0px;">Azeite, sal e pimenta do reino a gosto</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibklVPQzlAoFVhbHPjg2OPz0dHmB3ZDaoA4ow6HGhxd7P5-f7rCmEayYQVY5F9iQH_IAWn7wjg9Ufni4Bc-Jg7T9MBr9k5NhL2QTxYgSF1VxHr3Iqn_lMLPkZgEa3rCnDacfwzzkoB10D-/s1600/DSC07855.JPG" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibklVPQzlAoFVhbHPjg2OPz0dHmB3ZDaoA4ow6HGhxd7P5-f7rCmEayYQVY5F9iQH_IAWn7wjg9Ufni4Bc-Jg7T9MBr9k5NhL2QTxYgSF1VxHr3Iqn_lMLPkZgEa3rCnDacfwzzkoB10D-/s320/DSC07855.JPG" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="320" /></a><br /><b><br /></b><b><br /></b><b><br /></b><b><br /></b><br /><b><br /></b><b>-Recheio B:</b><b></b><br /><ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcv1ypcAjxe7r4xEsOUCS36r0bft5vGgCbM3QfnlRVbd6i5ouiJJI5Ii-UG6jvJpCY7rHmQrVsV7EoO_3-v9nRaUuzJxqWG6cBtXYpLJL0GBUTh6DdzJnBZD-0PuQCMADHnBIqprzmG2ZB/s1600/DSC07857.JPG" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcv1ypcAjxe7r4xEsOUCS36r0bft5vGgCbM3QfnlRVbd6i5ouiJJI5Ii-UG6jvJpCY7rHmQrVsV7EoO_3-v9nRaUuzJxqWG6cBtXYpLJL0GBUTh6DdzJnBZD-0PuQCMADHnBIqprzmG2ZB/s320/DSC07857.JPG" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="320" /></a>
<li style="margin: 0px; outline: none; padding: 0px;">1 peça de ricota (350 g)</li>
<li style="margin: 0px; outline: none; padding: 0px;">50 g de queijo parmesão ralado </li>
<li style="margin: 0px; outline: none; padding: 0px;">1 maço de espinafre (folhas) previamente cozido no vapor</li>
<li style="margin: 0px; outline: none; padding: 0px;">Azeite, sal, pimenta do reino e orégano a gosto</li>
</ul>
<br /><br /><br /><br /><br /><br /><br />-<b>Recheio C:</b><br /><ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;">Molho de tomate QB</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 gema</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 clara</li>
<li style="margin: 0px; outline: none; padding: 0px;">Pimenta Calabresa a gosto</li>
</ul>
<br /><br /><br /><br /><br /><br /><br />PREPARO<br /><b>-Massa:</b><br /><div style="margin: 0px; outline: none; padding: 0px;">
</div>
<ol style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;"><span style="text-align: justify;">Dissolver o fermento no açúcar, adicionar a manteiga, os ovos e o sal misturando bem.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="text-align: justify;">Colocar toda a farinha e adicionar o leite morno aos poucos. </span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="text-align: justify;">Sovar bem até obter uma massa não muito dura (firme), mas lisa.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="text-align: justify;">Deixar descansar até dobrar de tamanho. Sovar novamente</span></li>
</ol>
<div style="margin: 0px; outline: none; padding: 0px;">
<span style="text-align: justify;"><b>Obs:</b> Das duas xícaras de leite que usei restaram pouco mais de 50 ml.</span><br /><span style="text-align: justify;">Essa massa serve para esfirras, tortas enroladas, pão recheado e no caso, brinquinhos.</span></div>
<div style="margin: 0px; outline: none; padding: 0px;">
<span style="text-align: justify;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKey_sfZYdhSEBbFHB8HTlN9vYDnDmt07ImxdLTeXQJ1OA4gQsp80yXnT3-S3YfF7nX3_iQ6jB11X6NYPkEdnmgvGjvTJu617fKWeinekUwPhmIq6pN1hY6K8fJRcCvYyFYyMN_TAWBM/s1600/Comida+017.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYKey_sfZYdhSEBbFHB8HTlN9vYDnDmt07ImxdLTeXQJ1OA4gQsp80yXnT3-S3YfF7nX3_iQ6jB11X6NYPkEdnmgvGjvTJu617fKWeinekUwPhmIq6pN1hY6K8fJRcCvYyFYyMN_TAWBM/s200/Comida+017.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXzxaY8D07IWBZ7EfpO_QVG3ihZtFQb2M0Y1Bp9EF-Eku3siscdyqdPCCQZZl0TAi2b1lX4-GFHbCHXky3uy1cAGhovjz_x4L4TwvBjgelE4T0K4lfNeL391TxJZAphiROhoTtteReYQ/s1600/Comida+008.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXzxaY8D07IWBZ7EfpO_QVG3ihZtFQb2M0Y1Bp9EF-Eku3siscdyqdPCCQZZl0TAi2b1lX4-GFHbCHXky3uy1cAGhovjz_x4L4TwvBjgelE4T0K4lfNeL391TxJZAphiROhoTtteReYQ/s200/Comida+008.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a></div>
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<b><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3K3p_wZ6-OLpDxpT3VB_iX2jklCVdlzbZWuYX-tDzTR3UyPDlTOVen0gefJmkXue_3IzX_ltEry6676j83oltzXfbZkYcF3UXspXkpmoWPXd1UilIjBeo7M6LrqcSqMUGkCY_wAqXkvr/s1600/DSC07856.JPG" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3K3p_wZ6-OLpDxpT3VB_iX2jklCVdlzbZWuYX-tDzTR3UyPDlTOVen0gefJmkXue_3IzX_ltEry6676j83oltzXfbZkYcF3UXspXkpmoWPXd1UilIjBeo7M6LrqcSqMUGkCY_wAqXkvr/s200/DSC07856.JPG" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><b><br /></b><br /><b>Ricota:</b></div>
<ol style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Esfarelar a ricota com um garfo</li>
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Após o cozimento, retirar o excesso de umidade das folhas de espinafre com ajuda de um espremedor de legumes e picar bem.</li>
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Em uma vasilha misturar a ricota, o espinafre, o queijo parmesão, azeite, orégano e o sal. </li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JiNpZvAXQqc5siME7JTMRIa2vWzbqXohWO_EygAh8ZTdwSCEsmLUcL588_-_eS1WmjQQ8LmJUAW5Kmh4v1B62z8E7rlu_bKzCoF_lc9gHC4p56Q2dIi80jaoFDuP1zYGyPtaTX492nk/s1600/Comida+020.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0JiNpZvAXQqc5siME7JTMRIa2vWzbqXohWO_EygAh8ZTdwSCEsmLUcL588_-_eS1WmjQQ8LmJUAW5Kmh4v1B62z8E7rlu_bKzCoF_lc9gHC4p56Q2dIi80jaoFDuP1zYGyPtaTX492nk/s200/Comida+020.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><br /><br /><div style="margin: 0px; outline: none; padding: 0px; text-align: justify;">
4- Abrir a massa com um rolo, pincelar o molho de tomates e salpicar a pimenta calabresa</div>
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<br /></div>
<div style="margin: 0px; outline: none; padding: 0px; text-align: justify;">
<b>Dica: Para agilizar, melhor trabalhar com os ingredientes previamente misturados, menos a ricota. </b></div>
<div style="margin: 0px; outline: none; padding: 0px; text-align: justify;">
<b>Fiz em etapas para efeito didático!</b></div>
<b><br /></b><b><br /></b><br /><div style="margin: 0px; outline: none; padding: 0px; text-align: center;">
5- Espalhar harmoniosamente sobre a massa pincelada os cubinhos de calabresa, tomate, a cebola, o alho e por último a ricota temperada.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yAm2nFghyKT4ZFhvSz1GsIqCNHsi4iGRbuNty2LpmYFWKawJbxJtoJYMqKiJEeiAETLXQENEnzRw6B4tWW504HBonID63HZ1HmjiiXwdTiFqFinpZkgCrRmZT-i1Q3BXOw4fR-a3LoQ/s1600/Comida+038.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yAm2nFghyKT4ZFhvSz1GsIqCNHsi4iGRbuNty2LpmYFWKawJbxJtoJYMqKiJEeiAETLXQENEnzRw6B4tWW504HBonID63HZ1HmjiiXwdTiFqFinpZkgCrRmZT-i1Q3BXOw4fR-a3LoQ/s200/Comida+038.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bw2QUXaynlEZb6uu13pFWGR8vG6RqO7GxwiN7_R2uuAqqbYR0LYVr6liWY8WZhs0Dov3t5Ceidk8g0B-7m6UvwE_F60FGetpl_VG5L87X5Ri_xB4tmn9EMApDV1mr46h0iDR7i61F7w/s1600/Comida+024.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHyyTN9b3KO4ZFRnxFwKxGlKdTzw-iooysgLJX083EqjzyfcrmyCbjGv2tKSnvUcpO7MXcW6aBYsrcYuHBRQn2MDKUIrJr0tHe4yhDo-ajygczWe49qohTLwtxUE1jMrYbDK642arfNk/s1600/Comida+021.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; clear: left; color: #009eb8; display: inline; float: left; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHyyTN9b3KO4ZFRnxFwKxGlKdTzw-iooysgLJX083EqjzyfcrmyCbjGv2tKSnvUcpO7MXcW6aBYsrcYuHBRQn2MDKUIrJr0tHe4yhDo-ajygczWe49qohTLwtxUE1jMrYbDK642arfNk/s200/Comida+021.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Bw2QUXaynlEZb6uu13pFWGR8vG6RqO7GxwiN7_R2uuAqqbYR0LYVr6liWY8WZhs0Dov3t5Ceidk8g0B-7m6UvwE_F60FGetpl_VG5L87X5Ri_xB4tmn9EMApDV1mr46h0iDR7i61F7w/s200/Comida+024.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px;" width="200" /></div>
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<span style="text-align: left;">6- Enrolar puxando e apertando os ingredientes por todo o comprimento da massa</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt2rtN02ojDifvHaJUTJ0u1oGWRnXTWjunyarF9ROBEwipMDkDX67xZrRwPIxBfzEZaR9zfIHd6SLd8KubaQeGaMFu8N2DQzUTHlHjyCfqiwI4_rOvhUgtUy8fYGpLtZLzZcMNHBZze0/s1600/Comida+030.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; clear: right; color: #009eb8; display: inline; float: right; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVt2rtN02ojDifvHaJUTJ0u1oGWRnXTWjunyarF9ROBEwipMDkDX67xZrRwPIxBfzEZaR9zfIHd6SLd8KubaQeGaMFu8N2DQzUTHlHjyCfqiwI4_rOvhUgtUy8fYGpLtZLzZcMNHBZze0/s200/Comida+030.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5_IOQm3fSdOyNAa9_6dCS3UCu-rUQwqT8hd_bmWkfK_Hk4db46JVlklV5XGx2h5HD_nALJdMOcmtvkPtDx_wVTUNkuz7ojDODLNo2euCKz0HzuNzNV_SebdJx6WPBAiPxUtICteYa4o/s1600/Comida+029.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgil2HAi4_idZDfejhELxak3XcpNol7ZreR1_zyBm-6OmyGbB6TMrK5ESlAcWGBv49yi5QkiLkCnaxSdL-Z0dLUlHXqo1u-gWodwc8-Bu4t-gFp9S54nuIW8ovAYOJGZ4xDR-X7Uc6XGWI/s1600/Comida+028.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; clear: left; color: #009eb8; display: inline; float: left; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 1em; margin-left: 1em; margin-right: 0px !important; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgil2HAi4_idZDfejhELxak3XcpNol7ZreR1_zyBm-6OmyGbB6TMrK5ESlAcWGBv49yi5QkiLkCnaxSdL-Z0dLUlHXqo1u-gWodwc8-Bu4t-gFp9S54nuIW8ovAYOJGZ4xDR-X7Uc6XGWI/s200/Comida+028.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY5_IOQm3fSdOyNAa9_6dCS3UCu-rUQwqT8hd_bmWkfK_Hk4db46JVlklV5XGx2h5HD_nALJdMOcmtvkPtDx_wVTUNkuz7ojDODLNo2euCKz0HzuNzNV_SebdJx6WPBAiPxUtICteYa4o/s200/Comida+029.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px;" width="200" /></div>
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7- Para fixar, pincelar a aba da massa com a clara</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaaxsPQUfIK0o5Yri7uNOeG1Tl9txUY9Qf0QhfJvA7kIyC6vtIDFJEHyn2ejIK55doavUjdWRDc6jvwrRjhyphenhyphenlYMWzypL8AziBFb5IoxDnLRVZUFrNRZWuv2usQYpXWgqVDeg0FUGqpdI/s1600/Comida+033.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaaxsPQUfIK0o5Yri7uNOeG1Tl9txUY9Qf0QhfJvA7kIyC6vtIDFJEHyn2ejIK55doavUjdWRDc6jvwrRjhyphenhyphenlYMWzypL8AziBFb5IoxDnLRVZUFrNRZWuv2usQYpXWgqVDeg0FUGqpdI/s320/Comida+033.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="320" /></a></div>
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8- Cortar na espessura de 3 cm, dispor sobre uma assadeira levemente untada com óleo e deixar crescer antes de enfornar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlejEHYyaU4AKSDUmBnf0ad5zUUESNDfSBNAR_blGZH7u1nIBbED3y9otqjZLo8Y1OQIZcGVDWFOwFGE38rb6xtdgyxbg1Qso5YyHcIOtYgb5V4iaKfp8Y_lOvwEiuaeSFVIXq16TMe-Y/s1600/Comida+034.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlejEHYyaU4AKSDUmBnf0ad5zUUESNDfSBNAR_blGZH7u1nIBbED3y9otqjZLo8Y1OQIZcGVDWFOwFGE38rb6xtdgyxbg1Qso5YyHcIOtYgb5V4iaKfp8Y_lOvwEiuaeSFVIXq16TMe-Y/s200/Comida+034.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHO5jYkMeCUQiFYNbaDe66Y4O5UmgP_2I1YumZ34HJ_EIK_fxc6QLc0noa40O1Co9oseP18EmJREFdz-zmSClmQexOMf2UyhIHryHS2piwR8GAR-_vTPFe9n3QRPGdg9lqnS2xkhV3pY/s1600/Comida+035.jpg" imageanchor="1" style="-webkit-transition: color 0.3s; color: #009eb8; display: inline; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; margin-bottom: 0px !important; margin-left: 1em; margin-right: 1em; margin-top: 0px !important; outline: none; text-decoration: none; transition: color 0.3s;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHO5jYkMeCUQiFYNbaDe66Y4O5UmgP_2I1YumZ34HJ_EIK_fxc6QLc0noa40O1Co9oseP18EmJREFdz-zmSClmQexOMf2UyhIHryHS2piwR8GAR-_vTPFe9n3QRPGdg9lqnS2xkhV3pY/s200/Comida+035.jpg" style="-webkit-border-image: url(data:image/png; border-image-repeat: stretch; border-image-slice: 9; border-image-source: url(data:image/png; border-image-width: 9px; border: 9px none; box-sizing: border-box; display: inline-block; height: auto; margin: 10px auto; max-width: 100%; padding: 8px; position: relative;" width="200" /></a></div>
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9- Pincelar os brinquinhos com a gema e assar em forno preaquecido (200°C) até que doure. </div>
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Cerca de 20 min.</div>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-12236369573243944142013-08-29T13:30:00.000-03:002013-08-29T14:52:44.533-03:00FILE DE MERLUZA GRELHADO<div dir="ltr" style="text-align: left;" trbidi="on">
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Seguramente o filé de Merluza, pela abundância e consequentemente baixo preço, é uma das carnes de peixe mais consumidas. muito embora o sabor deveras acentuado seja pouco prazeroso.</div>
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Difícil encontra-la a não ser congelada, invariavelmente com muita água, não sabendo dizer se adicionada deliberadamente pela indústria pesqueira (ou por outrem participante da cadeia produtiva) ou ainda se é típico do pescado.</div>
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Seja como for, definitivamente esses fatores - sabor intenso e excesso de água - são determinantes para um resultado nada promissor para essa espécie de peixe.</div>
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Nada que algumas providências atenuantes possam contribuir satisfatoriamente, senão vejamos:</div>
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<li style="text-align: justify;">Descongelar na geladeira (sempre) por 48 horas dispondo os filés sobre uma grade inoxidável suspensa para que não fiquem em contato com a umidade proveniente desse processo.</li>
<li style="text-align: justify;">Antes de tempera-lo, estenda o filé entre as palmas das mãos espremendo-o delicadamente.</li>
<li style="text-align: justify;">Usar sal marinho moído na hora e Lemon Pepper para temperar, visto ser importante sobrepujar o sabor característico e pouco amigável do pescado.</li>
<li style="text-align: justify;">Deixar de um dia para outro na marinada.</li>
<li style="text-align: justify;">Empanar levemente com farinha de trigo e grelhar com o mínimo de óleo.</li>
<li style="text-align: justify;">Usar grelha canelada (ondulada) bem quente. </li>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com6tag:blogger.com,1999:blog-847981755560184204.post-46677330982513776842013-08-28T18:07:00.001-03:002013-08-28T18:10:19.420-03:00LASANHA CASEIRA AO PESTO<div dir="ltr" style="text-align: left;" trbidi="on">
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Olá amigas e amigos do blog, prazer imenso em revê-los!</div>
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Com esse post pretendo aliviar uma promessa - se assim posso dizer - feita nalguns meses atrás à amiga Josy <span style="background-color: #f1f3f8; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; text-align: left;"> </span><a href="http://www.cozinhandocomjosy.com/" rel="nofollow nofollow" style="background-color: #f1f3f8; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; text-align: left; text-decoration: none;" target="_blank">www.cozinhandocomjosy.com</a> por ocasião de uma das nossas inúmeras conversas sobra técnicas culinárias.</div>
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Para a massa fresca caseira voltada para o preparo de fettuccines, raviólis, lasanha, etc, geralmente usamos a proporção de 100 g de farinha de trigo de ótima qualidade para cada unidade de ovo grande. Essa é a base!</div>
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INGREDIENTES:</div>
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(4 porções)</div>
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<li>400 g de farinha de trigo</li>
<li>4 ovos grandes</li>
<li>1 colher (sopa) de azeite extravirgem</li>
<li>1 colher (chá) de sal</li>
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PREPARO</div>
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1- Disponha em um processador de alimentos a farinha de trigo, dois ovos, o sal, tampe e bata em velocidade média por cerca de 1 minuto. Aumente a velocidade, depois acresça os ovos restantes 1 a 1 e por último o azeite em fio batendo até que esteja bem misturado. </div>
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<b>Obs:</b> O mesmo processo pode ser feito à mão, da mesma maneira que se amassa um pão.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCnNwX2sNbHKT1Kxx8CmTIfNho_grkft_QxNLJzp6_rWNj9m-LU3-u1U271Rpziu3_hYH_na06joYzSMUjXaBIznyUwDgqe3NfifVf6C3m_saSkEJblxOxwTO2ct3aPZM1gtzuXMgYiQ9/s1600/DSC04855.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCnNwX2sNbHKT1Kxx8CmTIfNho_grkft_QxNLJzp6_rWNj9m-LU3-u1U271Rpziu3_hYH_na06joYzSMUjXaBIznyUwDgqe3NfifVf6C3m_saSkEJblxOxwTO2ct3aPZM1gtzuXMgYiQ9/s200/DSC04855.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9z8H5kJvo03jUlwBvojmzhMH75-w_GoLW4f_fuleZzF0R2VKbcb2RssVqPCPYQLDjEz6hMley0cY9JR63gS2N41angl0LzB4I_D7MyWhYSRXopMRYWq9OX9IIpujS3_oRL3Wb1D7Qvhux/s1600/DSC04860.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9z8H5kJvo03jUlwBvojmzhMH75-w_GoLW4f_fuleZzF0R2VKbcb2RssVqPCPYQLDjEz6hMley0cY9JR63gS2N41angl0LzB4I_D7MyWhYSRXopMRYWq9OX9IIpujS3_oRL3Wb1D7Qvhux/s320/DSC04860.JPG" width="320" /></a></div>
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2- O resultado obtido rapidamente por esse método é uma mistura ainda granulosa, mas assim que a despejarmos sobre uma superfície plana de trabalho e a sovarmos por alguns poucos minutos, logo a teremos homogênica e ligada. Faça uma bola e envolva-a em filme plástico. Ponha na geladeira por ao menos 30 minutos. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNFpUK6b-wGrJNgTdk3zrNLUuBHqVKe8BUXL6nzQptaQ_g82PJW5NaHZSBe9s0-52HB6TL1r6miFSxObA5bEprKCBAUyTP-FjnKZQU3y5LpCii0oFTaJmIapzCG2iGpnpT85xBmPKP9IH/s1600/DSC04863.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNFpUK6b-wGrJNgTdk3zrNLUuBHqVKe8BUXL6nzQptaQ_g82PJW5NaHZSBe9s0-52HB6TL1r6miFSxObA5bEprKCBAUyTP-FjnKZQU3y5LpCii0oFTaJmIapzCG2iGpnpT85xBmPKP9IH/s320/DSC04863.JPG" width="320" /></a>PARA A LASANHA</div>
<ul style="text-align: left;">
<li>Faça o molho pesto (<a href="http://blogdomarbene.blogspot.com.br/2012/10/espaguete-ao-pesto.html" target="_blank">receita</a>) aqui.</li>
<li>Faça o molho bechamel (<a href="http://blogdomarbene.blogspot.com.br/2012/07/file-de-frango-ao-molho-bechamel.html" target="_blank">receita</a>) aqui.</li>
<li>Queijo parmesão ralado grosso a gosto.</li>
<li>400 g de massa fresca descansada.</li>
</ul>
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PREPARO</div>
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<ol style="text-align: left;">
<li style="text-align: justify;">Divida a massa ao meio modelando-as novamente em bolinhas.</li>
<li style="text-align: justify;">Para facilitar o início, dê uma pancadinha com o rolo no meio da bolinha, depois abra-as, uma de cada vez, com o rolo o mais finamente possível. <b>Em tempo:</b> facilita enormemente caso essa tarefa seja feita utilizando-se um cilindro elétrico ou mecânico.</li>
<li style="text-align: justify;">Improvise um varal para que sejam secas por cerca de 15 minutos.</li>
<li style="text-align: justify;">Depois de seca as folhas frescas deverão ser cortada em quadrados ou retângulos de tamanhos regulares, depois cozidas em água abundante e fervente. Assim que subirem a superfície deverão ser retiradas e colocadas sobre pano estendido sobre a área de trabalho.</li>
</ol>
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<b>Montagem:</b><br />
<ol style="text-align: left;">
<li>Numa vasilha misture os molhos pesto e bechamel.</li>
<li>Fazendo-se uso de uma forma refratária untada com manteiga, espalhe no fundo um pouco dessa mistura.</li>
<li>Alternadamente disponha as folhas de massa no refratário e sobre estas uma porção de molho.</li>
<li>Finalize com o molho e cubra com queijo parmesão.</li>
<li>Leve ao forno preaquecido a 200º C por cerca de 30 minutos.</li>
<li>Sirva quente. </li>
</ol>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-70544798495922795122013-05-15T18:30:00.000-03:002013-05-15T18:30:42.585-03:00PEITO DE FRANGO ENSOPADO COM TROPEIRO BRANCO <div dir="ltr" style="text-align: left;" trbidi="on">
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Vamos combinar, amigas e amigos do blog, que todo o trabalho dignifica o homem, alguns mais que os outros. Sentida ou não, minha ausência nesse espaço pode e deve ser debitada à atual circunstância em que me encontro, qual seja a felicidade de ter encontrado não só um trabalho, mas um caminho. </div>
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INGREDIENTES</div>
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(6 porções)</div>
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<ul style="text-align: left;">
<li>1 kg de peito de frango com osso cortado em cubos grandes e uniformes</li>
<li>6 batatas grandes cortadas pela metade</li>
<li>1 cebola grande cortada em rodelas finas</li>
<li>4 dentes de alho em lâminas</li>
<li>1 pimenta dedo de moça bem picada</li>
<li>2 folhas de louro</li>
<li>1/2 xícara (chá) de óleo de oliva</li>
<li>Sal e pimenta do reino a gosto.</li>
<li>Suco de 1 limão</li>
<li>1 maço de salsinha picada</li>
<li>1,5 litros de caldo de galinha</li>
<li>Tropeiro branco para guarnecer <a href="http://blogdomarbene.blogspot.com.br/2013/02/tropeiro-branco.html" target="_blank">saiba mais</a></li>
</ul>
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PREPARO</div>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoqavMiNEjzwijrzM0hV11IBYmSDTD_q8uChE8gQS1Zl9b8hGY0vH_5zR8487N9MoGEUBWzYFU5dWAlbiXz1zt2k9UNic3Jc32ywgulu1-GhwIVWYe9_moim6klMjNnrlT2tjr3SiuZ4n/s1600/DSC05199.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoqavMiNEjzwijrzM0hV11IBYmSDTD_q8uChE8gQS1Zl9b8hGY0vH_5zR8487N9MoGEUBWzYFU5dWAlbiXz1zt2k9UNic3Jc32ywgulu1-GhwIVWYe9_moim6klMjNnrlT2tjr3SiuZ4n/s320/DSC05199.JPG" width="320" /></a>
<li>De véspera lave bem, escorra e corte os peitos de frango conforme o combinado. Junte o suco de limão, salgue e apimente os cubos médios, reservando-os em vasilha tampada na geladeira.</li>
<li>No dia bote para esquentar em vasilha apropriada o caldo de frango e de posse de uma caçarola de fundo grosso e quente, deite o azeite, refogue bem a cebola, o alho e apimenta dedo-de-moça. </li>
<li>Coloque o frango para fritar e dourar mexendo conforme a necessidade para não grudar. Adicione o caldo até cobrir. Deixe que ferva, adicione as folhas de louro, abaixe o fogo e tampe. </li>
<li>Quando estiver cozido, acrescente as batatas cortadas do mesmo tamanho dos cubos de peito. Corrija os temperos e o sal. Assim que cozinharem as batatas, o prato estará pronto. Salpique a salsinha picada grosseiramente e sirva com o tropeiro. </li>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com0tag:blogger.com,1999:blog-847981755560184204.post-11960745769001774052013-04-14T20:37:00.000-03:002013-04-14T20:37:15.804-03:00BOLO DE MAÇÃ<div dir="ltr" style="text-align: left;" trbidi="on">
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Bolo dos mais simples, amigas e amigos do blog, básico até, mas com alguns toques especiais.</div>
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Por exemplo: enfeitado com gomos de maçãs e aromatizado com açúcar e canela. </div>
<span style="color: #333333; font-family: Helvetica Neue Light, HelveticaNeue-Light, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 19px;"><br />INGREDIENTES</span></span><br />
<ul style="background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;">2 xícaras (chá) de farinha de trigo</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 colher (sopa) de fermento em pó</li>
<li style="margin: 0px; outline: none; padding: 0px;">4 colheres (sopa) de manteiga em temperatura ambiente</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 xícara (chá) de açúcar</li>
<li style="margin: 0px; outline: none; padding: 0px;">4 ovos médios em temperatura ambiente</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 xícara (chá) de leite integral em temperatura ambiente</li>
<li style="margin: 0px; outline: none; padding: 0px;">1 maçã cortada em gomos regulares</li>
<li style="margin: 0px; outline: none; padding: 0px;">Açúcar e canela misturados a gosto</li>
</ul>
<span style="color: #333333; font-family: Helvetica Neue Light, HelveticaNeue-Light, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 19px;">PREPARO</span></span><br />
<ol style="background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSA8IFWIzafml8NNRoCrtEJVLQ2_X149qsMOc8VjO2NZXenJHXFfGMfxa9t3Tn-JaNOtJvYg1QFKFDEP0PLmM8NZUBSe4BKlITDJe_S2ZBTXaz-hC7HpdsAU_3mKZtPMXgy4iFVDQ4s7N_/s1600/DSC05672.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSA8IFWIzafml8NNRoCrtEJVLQ2_X149qsMOc8VjO2NZXenJHXFfGMfxa9t3Tn-JaNOtJvYg1QFKFDEP0PLmM8NZUBSe4BKlITDJe_S2ZBTXaz-hC7HpdsAU_3mKZtPMXgy4iFVDQ4s7N_/s320/DSC05672.JPG" width="320" /></a>
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Preaqueça o forno à temperatura média (180°C). Numa tigela, peneire a farinha de trigo com o fermento e reserve. Bata na batedeira a manteiga (reserve 1 colher sopa) e o açúcar por 3 minutos, ou até obter um creme liso (o açúcar deve estar totalmente dissolvido). Junte as gemas e bata por mais 5 minutos (o creme deve ficar claro).</li>
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Bata as claras na batedeira até obter picos firmes, mas não muito duros. Reserve</li>
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Incorpore, aos poucos, a farinha de trigo à massa, alternando com o leite e mexa sem bater. Por fim, junte as claras em neve e mexa delicadamente até a massa ficar homogênea.</li>
<li style="margin: 0px; outline: none; padding: 0px; text-align: justify;">Com a manteiga reservada, unte uma assadeira de 20 x 30 cm e polvilhe farinha de trigo, despeje a massa, crave de maneira harmoniosa os gomos de maçã com a casca voltada para cima e leve ao forno por 35 minutos, ou até que enfiando um palito no bolo ele saia limpo. Retire do forno, salpique a mistura de canela e açúcar e sirva. </li>
</ol>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com3tag:blogger.com,1999:blog-847981755560184204.post-4680221328348731052013-04-03T12:55:00.000-03:002013-04-14T09:39:42.320-03:00PÃO CASEIRO<div dir="ltr" style="text-align: left;" trbidi="on">
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PRAZER EM REVÊ-LOS!</div>
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<div style="text-align: left;">
INGREDIENTES</div>
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<ul style="text-align: left;">
<li>1,5 kg de farinha de trigo peneirada (ou mais um pouco caso necessário)</li>
<li>3 xícaras (chá) de água morna</li>
<li>1 xícara (chá) de óleo</li>
<li>1 xícara (chá) de açúcar </li>
<li>3 ovos</li>
<li>50 g de fermento biológico fresco</li>
<li>1 colher (sobremesa) de sal</li>
<li>Opcional: 1 gema para pincelar, sementes de papoula para decorar. </li>
</ul>
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<div>
PREPARO:</div>
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<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li>Misture o sal
na farinha, disponha sobre uma superfície plana e limpa, abra um vão e despeje
a água morna. Esfarele o fermento e dissolva-o nesta água. </li>
<li>Espere uns 5 minutos
para juntar os ovos, o óleo e o açúcar. </li>
<li>Misture bem até ficar uma massa
homogênea. </li>
<li>Reserve em uma tigela polvilhada de farinha, faça dois cortes em
forma de cruz na superfície da massa, polvilhe um pouco mais de farinha e cubra
com um pano úmido e reserve em local adequado. </li>
<li>Espere crescer (1 hora) e divida
em partes iguais, forme bolas e deixe crescer novamente sob pano úmido. Quando
dobrar de tamanho, abra com o rolo e modele os pães, colocando-os em assadeira
untada. </li>
<li>Asse em forno preaquecido (<st1:metricconverter productid="220ᄚC" w:st="on">220°C</st1:metricconverter>), mas antes faça cortes na superfície dos
pães.</li>
</ol>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com12tag:blogger.com,1999:blog-847981755560184204.post-54218729506282117572013-03-17T19:36:00.000-03:002013-03-20T19:07:44.692-03:00BOLO DE FUBA CREMOSO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Tendo em vista a qualidade de seu blog <a href="http://www.cucchiaiopieno.com/" style="background-color: #f9f9f9; color: #1155cc; line-height: 18px; margin: 0px 2px; padding: 0px; text-align: left; text-decoration: none;" target="post">Cucchiaio pieno </a></span></div>
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<tr><td><span style="font-family: inherit;"><span style="text-align: center;">e nossa amizade fraterna, demorou muito que repercutisse aqui ao menos uma de suas inúmeras publicações sensacionais.<br />Refiro-me a Léia Silva, amigas e amigos do blog, verdadeira artista na cozinha, cujo a finesse, bom gosto e educação se confundem no trato com as pessoas.<br />Copiei dela esse delicioso bolo </span><a href="http://www.cucchiaiopieno.com/2012/12/bolo-de-fuba-cremoso.html" style="text-align: center;" target="_blank">receita original aqui</a> na esperança de não deixar por menos a admiração pelo seu trabalho sempre renovado a cada post. </span></td></tr>
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<span style="color: #444444; font-family: inherit;">INGREDIENTES</span></div>
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<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt; text-align: start;">4 xícaras (chá) de leite</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt; text-align: start;">4 ovos</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt; text-align: start;">2 colheres (sopa) de manteiga</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt; text-align: start;">2 xícaras (chá) de açúcar </span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt; text-align: start;">1 xícara (chá) de queijo Minas meia-cura</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt;">1 ½ xícara (chá) de fubá</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt;">2 colheres (sopa) de farinha de trigo</span></li>
<li style="text-align: justify;"><span style="color: #444444; font-family: inherit; line-height: 12pt;">1 colher (sopa) de fermento em pó</span></li>
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<span style="line-height: 16px;">PREPARO</span></div>
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<li style="text-align: justify;"><span style="font-family: inherit; line-height: 12pt;">Bater em um liquidificador o leite, os ovos, a manteiga e o açúcar por cerca de 3 minutos. </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 12pt;">Ponha numa vasilha o queijo, o fubá e a farinha de trigo. </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 12pt;">Acrescente o líquido que esta no liquidificador. Misture até obter uma massa homogênea (</span><span style="font-family: inherit; line-height: 16px;">ficará</span><span style="font-family: inherit; line-height: 12pt;"> bem </span><span style="font-family: inherit; line-height: 16px;">líquida</span><span style="font-family: inherit; line-height: 12pt;">). </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 12pt;">Acrescente o fermento. Despeje a mistura em uma forma untada e depois polvilhada com fubá. </span></li>
<li style="text-align: justify;"><span style="font-family: inherit; line-height: 12pt;">Asse em forno pré-aquecido a 180°C por aproximadamente 35 - 40 minutos.</span></li>
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Marbene de Araújo Buenohttp://www.blogger.com/profile/11960239855528800843noreply@blogger.com16