tag:blogger.com,1999:blog-64655191957872599992024-02-19T05:45:41.291+00:00Dona BiscoitoDonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.comBlogger354125tag:blogger.com,1999:blog-6465519195787259999.post-50818688738870754162021-03-20T15:10:00.000+00:002021-03-20T15:10:56.445+00:00Um bolo de chocolate para dias a amornar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq883vwDGPayel49B7TQXKu-4pAd4BILaQG5kNkKH4GwpWcAD5QXrwM43JmPSlBE6xl467Rh7Njjaduz4zv8aYhqe9d-nH5mJoLgfZ9jLxHfncb_0RV0Ssc1682M79948eYsjblLqCPbI/s2048/03+Mar_038_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq883vwDGPayel49B7TQXKu-4pAd4BILaQG5kNkKH4GwpWcAD5QXrwM43JmPSlBE6xl467Rh7Njjaduz4zv8aYhqe9d-nH5mJoLgfZ9jLxHfncb_0RV0Ssc1682M79948eYsjblLqCPbI/w640-h426/03+Mar_038_ok.JPG" width="640" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Já sabem bem e faziam falta, os dias menos frios. Ainda se vestem camisolas confortáveis, mas já não temos o nariz vermelho nem os carros vestidos de gelo. Deixamos de lado os cachecóis e não apetecem botas nem meias quentes. Os passarinhos chilreiam nas árvores, anunciam a Primavera e o vento é mais ameno. </div><div style="text-align: justify;">Apetecem refeições um pouco mais ligeiras, e o jantar já não começa na noite escura.</div><div style="text-align: justify;">O sol ainda anda meio envergonhado, mas quando aparece, casa com a pele e dá vontade de puxar as mangas para cima.</div><div style="text-align: justify;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayIpgfzRP7cUAXi3Lx0DYVW7X5wRSg4ug04Zp0XbeDpw0fgeuthab3fhJJNLadEdfSFY4ye42YfGOwkNF9XPUhm5B7zzu_fqAFG7I4yIvkRWosHxj0yrk-T_RDdpmXVJNGbENKJGjLlU/s2048/03+Mar_033_ok_1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1293" data-original-width="2048" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayIpgfzRP7cUAXi3Lx0DYVW7X5wRSg4ug04Zp0XbeDpw0fgeuthab3fhJJNLadEdfSFY4ye42YfGOwkNF9XPUhm5B7zzu_fqAFG7I4yIvkRWosHxj0yrk-T_RDdpmXVJNGbENKJGjLlU/w640-h404/03+Mar_033_ok_1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpve-S5C6e31nl27CU51PIji9SM2fjL0lPI0I6P7pz72623FYb7wGZAYbGbEWJ5iRg_g8FIO-piYbnnHnqU4nsFd4CGifLxUt-VvfiAvaZCQ8VUmhGD3x6ybkMpVCtT-mWxNmFcExBhu0/s2048/03+Mar_053_pe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="2048" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpve-S5C6e31nl27CU51PIji9SM2fjL0lPI0I6P7pz72623FYb7wGZAYbGbEWJ5iRg_g8FIO-piYbnnHnqU4nsFd4CGifLxUt-VvfiAvaZCQ8VUmhGD3x6ybkMpVCtT-mWxNmFcExBhu0/w640-h380/03+Mar_053_pe.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPJoZFt3XGZoyN2ahAXa69wY7UmnpRJgcdxQU-hXRkfc7jnW8-XpsmkoxkXAAOrlGtNX8rzHsYAxgDYdUs-VDDEpbaGxLGplveQSQGhq7ekF-Y2dxtFh6VBquH8aU0s97__6E3m-cjWY/s2048/03+Mar_056_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1380" data-original-width="2048" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKPJoZFt3XGZoyN2ahAXa69wY7UmnpRJgcdxQU-hXRkfc7jnW8-XpsmkoxkXAAOrlGtNX8rzHsYAxgDYdUs-VDDEpbaGxLGplveQSQGhq7ekF-Y2dxtFh6VBquH8aU0s97__6E3m-cjWY/w640-h432/03+Mar_056_ok.JPG" width="640" /></a></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6RSCDlOqqtPJjHKVtTtdCz6SKR46WUt72M65zykfX-ccWtYV16AMdcUWQE-VMp_UPWE_0gBQBi2HtGNMC16-12I4qM2qwhh8i67MyiHh6e5FCX-NLlXklf92EdHRFacZmBzqVMOS2TQ/s2048/Jun%25C3%25A7%25C3%25A3o_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1399" data-original-width="2048" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6RSCDlOqqtPJjHKVtTtdCz6SKR46WUt72M65zykfX-ccWtYV16AMdcUWQE-VMp_UPWE_0gBQBi2HtGNMC16-12I4qM2qwhh8i67MyiHh6e5FCX-NLlXklf92EdHRFacZmBzqVMOS2TQ/w640-h438/Jun%25C3%25A7%25C3%25A3o_2.jpg" width="640" /></a></div><br /><div style="text-align: justify;">É o momento de pensar em renovar o roupeiro, trocando as roupas quentes pelas frescas e leves arrumadas no início do Inverno, assim como trocar bolos de chocolate confortáveis para dar lugar a gelados e sobremesas mais frescas. </div><div style="text-align: justify;">Por mim chocolate serve para todo o ano, com frio ou calor. Mas admito que chocolate no calor não é muito aconselhável, derrete tanto no prato como nas mãos, hehehe!</div><div style="text-align: justify;">É hora de aproveitar estes últimos dias frescos, deliciarmo-nos com bolos de chocolate e alegrar crianças gulosas :-)</div><div style="text-align: justify;">Primavera, estou pronta para ti..</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdywXEktuWQnikyjta2t69Uvlg2BekBF4rh5WD3tCbW57Htx1ODEpbW76k-GBTAw2VpwCVJzlUByFME-lLowkz9h6_VpPOWqLFmFcLn0pSCd9PNeZJ0ItOmFJ1l5LuS-g1XdgBw5J0S8c/s2048/03+Mar_052_pe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdywXEktuWQnikyjta2t69Uvlg2BekBF4rh5WD3tCbW57Htx1ODEpbW76k-GBTAw2VpwCVJzlUByFME-lLowkz9h6_VpPOWqLFmFcLn0pSCd9PNeZJ0ItOmFJ1l5LuS-g1XdgBw5J0S8c/w426-h640/03+Mar_052_pe.jpg" width="426" /></a></div><div><br /></div><div style="text-align: justify;"><i style="text-align: left;"><span style="background-color: #7f6000; color: white;">Bolo de chocolate</span><span style="background-color: white; color: white;"> </span><span style="background-color: white;">(inspirado <a href="https://www.instagram.com/p/CMC0tg9n5Al/?utm_source=ig_web_copy_link">daqui</a>)</span></i></div><div style="text-align: left;"><i><span style="background-color: white;">"<a href="https://www.instagram.com/pancake_planet/?hl=pt">Pancake Planet</a>" </span></i><span style="background-color: white;"><i>- </i></span>Adina Chitu</div><div style="text-align: left;"><i style="background-color: #7f6000;"><span style="color: white;"><br /></span></i></div><div style="text-align: left;"><div style="text-align: left;"><span><b>Ingredientes </b><span style="font-size: x-small;"><i>(bolo)</i></span></span></div><div style="text-align: left;"><span>80g manteiga derretida</span></div><div style="text-align: left;"><span>80g cacau</span></div><div style="text-align: left;"><span>250g farinha</span></div><div style="text-align: left;"><span>1 e 1/2 colher de chá de fermento</span></div><div style="text-align: left;"><span>1 e 1/2 de chá de bicarbonato de sódio</span></div><div style="text-align: left;"><span>300g açúcar mascavado</span></div><div style="text-align: left;"><span>2 ovos</span></div><div style="text-align: left;"><span>80ml leite</span></div><div style="text-align: left;"><span>150ml café quente</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span><div><b>Preparação </b><span style="font-size: x-small;"><i>(bolo)</i></span></div><div style="text-align: justify;">Pré-aquecer o forno a 175º. Misturar os ingredientes secos peneirados, adicionar a manteiga derretida, o leite, os ovos, o açúcar mascavado sobre a mistura seca e misturar. Adicionar o café quente e misturar novamente até obter uma massa cremosa, mas espessa.</div><div style="text-align: justify;">Levar ao forno durante cerca de 45 min em duas formas de bolo com 18cm de diâmetro até que um palito saia seco. Deixar esfriar completamente por algumas horas. Remover o topo do bolo e cortar cada bolo em duas camadas no sentido longitudinal.</div><div style="text-align: justify;"><br /></div><div><b>Ingredientes</b> <span style="font-size: x-small;"><i>(creme)</i></span></div><div>300g de chocolate amargo</div><div>200g de manteiga a temperatura ambiente</div><div>20g de cacau</div><div>20g de açúcar em pó</div><div>1 colher de chá de extrato de baunilha</div><div>Mirtilos</div><div><br /></div><div><b>Preparação</b> <span style="font-size: x-small;"><i>(creme)</i></span></div><div style="text-align: justify;">Numa tigela derreter o chocolate em banho-maria, deixar arrefecer e misturar a manteiga amolecida, o cacau, o açúcar em pó e a baunilha. Montar o bolo adicionando o creme de chocolate e os mirtilos em cada camada. Cobrir com o creme de chocolate e decorar a gosto. </div><div style="text-align: justify;">Bom apetite</div><div style="text-align: justify;"><br /></div></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFGC2dByPpeiKWaCy5uBThzgKJ92MyQaOvIPGKJZCTgDn_Mb8J4A57BVQAKt1JierM29rYGPKLgCHiBFn7E-kaJHPTzK-134rMcZpuNaWF1ID-pXejSDtszbQ8DxsRm9jTsoY02eevpg/s2048/03+Mar_059.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1410" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFGC2dByPpeiKWaCy5uBThzgKJ92MyQaOvIPGKJZCTgDn_Mb8J4A57BVQAKt1JierM29rYGPKLgCHiBFn7E-kaJHPTzK-134rMcZpuNaWF1ID-pXejSDtszbQ8DxsRm9jTsoY02eevpg/w640-h440/03+Mar_059.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSnY82Y3TAS4ZNvh6UXoQbwObQbD4_08nmXYTO7KH6mOyg1INItIluNZmgBMteF1SOy4eju5YELgekheAy2sb_3DKaya5lJX077vWQJdbQoePbTGQCseHUoj-yH3IVlAQZoL4ZHNnauE/s2048/03+Mar_063_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1288" data-original-width="2048" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSnY82Y3TAS4ZNvh6UXoQbwObQbD4_08nmXYTO7KH6mOyg1INItIluNZmgBMteF1SOy4eju5YELgekheAy2sb_3DKaya5lJX077vWQJdbQoePbTGQCseHUoj-yH3IVlAQZoL4ZHNnauE/w640-h402/03+Mar_063_ok.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyAczNDZ0GaXTwvqc74hxkToRF5zSLeQ9VLIoFQUCVyEy-8AFuZ0zEi1L0DzR8JHLcIqDnV4pj1iOPaEQ8JEWZo7U3r_K2VIPtWj9m6IdynAc14uNWQpyU0X95f0v_bgTEi6K-8rFYDs/s2048/Jun%25C3%25A7%25C3%25A3o_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1529" data-original-width="2048" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyAczNDZ0GaXTwvqc74hxkToRF5zSLeQ9VLIoFQUCVyEy-8AFuZ0zEi1L0DzR8JHLcIqDnV4pj1iOPaEQ8JEWZo7U3r_K2VIPtWj9m6IdynAc14uNWQpyU0X95f0v_bgTEi6K-8rFYDs/w640-h478/Jun%25C3%25A7%25C3%25A3o_1.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIdIrKv5c9hDgXW2O5xJVhjU0Qh5SZp34E_I-lyDHEk_1MQaxGSSfhQ-VZoj9SsDX4LoWr93aTp64pBvZw8U5l4Lw-oa2z7oTseyf07HREXq9T2_rx5khe9imvy_BfMrDdD99auibwJA/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="21" data-original-width="86" height="21" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIdIrKv5c9hDgXW2O5xJVhjU0Qh5SZp34E_I-lyDHEk_1MQaxGSSfhQ-VZoj9SsDX4LoWr93aTp64pBvZw8U5l4Lw-oa2z7oTseyf07HREXq9T2_rx5khe9imvy_BfMrDdD99auibwJA/" width="86" /></a></div></div></div><div style="text-align: left;"><div style="text-align: center;"><i><span style="color: #999999;">chocolate cake</span></i></div><div style="text-align: center;"><span style="color: #999999;"><br /></span></div><div style="text-align: center;"><span style="color: #999999;"><b>ingredients </b><i><span style="font-size: x-small;">(cake)</span></i></span></div><div style="text-align: center;"><span style="color: #999999;"><i><span style="font-size: x-small;"><br /></span></i></span></div><div style="text-align: center;"><span style="color: #999999;">80g melted butter</span></div><div style="text-align: center;"><span style="color: #999999;">80 g cocoa powder</span></div><div style="text-align: center;"><span style="color: #999999;">250g cake flour</span></div><div style="text-align: center;"><span style="color: #999999;">1 and 1/2 tsp baking powder</span></div><div style="text-align: center;"><span style="color: #999999;">1 and 1/2 tsp baking soda</span></div><div style="text-align: center;"><span style="color: #999999;">300g brown sugar</span></div><div style="text-align: center;"><span style="color: #999999;">2 eggs</span></div><div style="text-align: center;"><span style="color: #999999;">80ml milk</span></div><div style="text-align: center;"><span style="color: #999999;">150ml hot coffee</span></div><div style="text-align: center;"><span style="color: #999999;"><br /></span></div><div style="text-align: center;"><span style="color: #999999;"><b>preparation</b> <i><span style="font-size: x-small;">(cake)</span></i></span></div><div style="text-align: center;"><span style="color: #999999;">Preheat the oven at 175 Celsius. Mix the dry ingredients and sift them, add the melted butter, milk, eggs, brown sugar over the dry mixture and mix it, then add the hot coffee and mix again until you have a silky but thick batter, bake it for about 45 min in two cake tins with 18cm diameter or until a toothpick comes out clean. Let them cool completely for a few hours, then remove the bump and cut each layer in two. </span></div><div style="text-align: center;"><span style="color: #999999;"><br /></span></div><div style="text-align: center;"><b style="color: #999999;">ingredients </b><i style="color: #999999;"><span style="font-size: x-small;">(cream)</span></i></div><div style="text-align: center;"><i style="color: #999999;"><span style="font-size: x-small;"><br /></span></i></div><div style="text-align: center;"><span style="color: #999999;">300g dark chocolate</span></div><div style="text-align: center;"><span style="color: #999999;">200g room temperature butter </span></div><div style="text-align: center;"><span style="color: #999999;">20g cocoa </span></div><div style="text-align: center;"><span style="color: #999999;">20g powdered sugar</span></div><div style="text-align: center;"><span style="color: #999999;">1 tsp vanilla extract</span></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><b><span style="color: #999999;">preparation</span></b> <span style="color: #999999; font-size: x-small;"><i>(cream)</i></span></div><div style="text-align: center;"><span style="color: #999999;">Melt the chocolate in a bowl over steaming water, let it cool, them mix it with the soft butter, cocoa, powdered sugar and vanilla, assemble the cake by adding the chocolate cream and blueberries.</span></div><div style="text-align: center;"><span style="color: #999999;">Enjoy</span></div><div style="text-align: center;"><span style="color: #999999;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-2vqcvtH0xzGan7pbnFV32UtJ0uSZwsmNNat20HxCf-jaXRzFXOT4R6YXMpeeF9LyQtOCJ0Hv3SlcrrnUtmeoqtCyLoFZa2FyzRpOal4ZA2Xi_fu77g2w8hnI6jSJ3LTm70MJZ8uzj4/s2048/IMG_0050_ok.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-2vqcvtH0xzGan7pbnFV32UtJ0uSZwsmNNat20HxCf-jaXRzFXOT4R6YXMpeeF9LyQtOCJ0Hv3SlcrrnUtmeoqtCyLoFZa2FyzRpOal4ZA2Xi_fu77g2w8hnI6jSJ3LTm70MJZ8uzj4/w640-h426/IMG_0050_ok.jpg" width="640" /></a></div><br /></div><div style="text-align: center;"><div class="separator" style="clear: both; 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text-align: center;"><div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_0DeLyLnhESYmoFLrIPn6DGuySGqhIGPQ5EY5ULxbd1H1nIuNXFPfuPATFcZqeG2YMq5GlQOPruaTH3KqnvadXJY1MVnEL9wPBh5e4TPyw1f1x6rCcytVUI_RLfFeQwPiq8HiGhiKCQ/s2048/03+Mar_043_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_0DeLyLnhESYmoFLrIPn6DGuySGqhIGPQ5EY5ULxbd1H1nIuNXFPfuPATFcZqeG2YMq5GlQOPruaTH3KqnvadXJY1MVnEL9wPBh5e4TPyw1f1x6rCcytVUI_RLfFeQwPiq8HiGhiKCQ/w640-h426/03+Mar_043_ok.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSwfCX8uY8zGMGeYBqljwE91yaVLuO8kYQs7IKMIPxZ0IUbH9DRJeeIrYuhOxvcY6aKgdoTctV-G4JX4foZ04d5o1o0wFAIldZsPBnYTQGsi_CgfR3Sdg8WnAUwMifZA8P1O4YEwtq98/s2048/Sem+t%25C3%25ADtulo-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1529" data-original-width="2048" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSwfCX8uY8zGMGeYBqljwE91yaVLuO8kYQs7IKMIPxZ0IUbH9DRJeeIrYuhOxvcY6aKgdoTctV-G4JX4foZ04d5o1o0wFAIldZsPBnYTQGsi_CgfR3Sdg8WnAUwMifZA8P1O4YEwtq98/w640-h478/Sem+t%25C3%25ADtulo-3.jpg" width="640" /></a></div></div><br /></div><div style="text-align: left;">O pratinho lindo (dos mais bonitos que tenho) é da "<a href="https://www.instagram.com/morethancookies/?hl=pt">More Than Cookies</a>" <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYTp67GKHzHxMOY8N5BQYSa_J7PMv64bCIQVHQ1igzW4FSDNHVapmQVhvMVn1gs3PelfSKma8b58yDk0lRqIKQmz1IibRMr88m-1Jv7Qp2nZ-zwmodOTaQ4U-coYynmLEPe9-N6Fy3Qc/s563/68e136b921f33390a8a79ee0039a1d0d.jpg" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" data-original-height="454" data-original-width="563" height="31" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYTp67GKHzHxMOY8N5BQYSa_J7PMv64bCIQVHQ1igzW4FSDNHVapmQVhvMVn1gs3PelfSKma8b58yDk0lRqIKQmz1IibRMr88m-1Jv7Qp2nZ-zwmodOTaQ4U-coYynmLEPe9-N6Fy3Qc/w39-h31/68e136b921f33390a8a79ee0039a1d0d.jpg" width="39" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-6046996067006507372021-03-01T10:30:00.000+00:002021-03-01T10:30:00.505+00:00Bolachas com recheio de chocolate, para esquecer esta prisão<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmHL7HQY_z3Bj9nsXhC3lT8e8TYLLmZVGIcAMYTDj8Jfvz1Rypr0YPja8jrL9WGZL_zLN1T5OKpbphkbszDHW_Kon9MW16bvkRQ1xBjjW0a40X2_VEyAosw8Fdp6RiQEnz0gpF9eiRu4/s2048/Jan+2021_050.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmHL7HQY_z3Bj9nsXhC3lT8e8TYLLmZVGIcAMYTDj8Jfvz1Rypr0YPja8jrL9WGZL_zLN1T5OKpbphkbszDHW_Kon9MW16bvkRQ1xBjjW0a40X2_VEyAosw8Fdp6RiQEnz0gpF9eiRu4/w640-h426/Jan+2021_050.JPG" width="640" /></a></p><div style="text-align: left;"><br /></div><div style="text-align: justify;">É em tempo de prisão que damos valor à liberdade. É claro que se trata de uma frase feita, mas nunca foi tão verdade como agora. </div><div style="text-align: justify;">Fica confinado, sai do confinamento, entra em confinamento, sai de novo... precisamos de ver a família, o mar, ver os amigos, precisamos da nossa liberdade de volta. </div><div style="text-align: justify;">Para distrair a alma vemos filmes, damos uns passeios por perto de casa, falamos longamente ao telefone com aquele ou aquela amiga, e não largamos a cozinha. Tem sido a nossa assídua companheira.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOuAEXZZqhcQ72KrCUVDt1A7B0nf75SBl7ZZeOwJTV3x0W0EFMHMxSmnXdI9obmTj9-nnDhWAfnND7PK_QyzPPfDVbFKlPFjLdOh6836JZwQZkRXfN5PliG7zLr0jRoEGLwrZ99p7PUA/s2048/Jan+2021_052.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOuAEXZZqhcQ72KrCUVDt1A7B0nf75SBl7ZZeOwJTV3x0W0EFMHMxSmnXdI9obmTj9-nnDhWAfnND7PK_QyzPPfDVbFKlPFjLdOh6836JZwQZkRXfN5PliG7zLr0jRoEGLwrZ99p7PUA/w640-h426/Jan+2021_052.JPG" width="640" /></a></div><div><br /></div><div style="text-align: justify;">Do forno saem bolos repetidos <a href="https://dbiscoito.blogspot.com/2020/12/dona-biscoito-um-ano-em-familia-o-livro.html">daqui</a>, saem doces novos e saem bolachinhas para lanches confinados.</div><div style="text-align: justify;">Ficam guardadas na lata, para, em cada vontade de um intervalo de teletrabalho "roubar" uma e lembrar que tudo isto terá um fim, esperando que seja em breve.</div><div style="text-align: justify;">Enquanto não, ficamos a namorar receitas para encher o tempo, as latas do armário e presentear os vizinhos. E, em dias de trabalho com colegas a metade, levo-lhes bolachinhas, para adoçar o dia e fazer de conta que não estamos presos :-)</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7-twPUJpYcl2_UyTcpStNAbVNOS2_Lp81Dbd_EFAirKjxJDNS7G0GAor5OkdF7fqDXHYalJsLMfM8T45TOIVv-X5l01Bow-GNpA1ZMxgx7L6nnc-WtiMDdtLHYGnmo-8EZD_A_dI_e4/s2048/Jan+2021_054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7-twPUJpYcl2_UyTcpStNAbVNOS2_Lp81Dbd_EFAirKjxJDNS7G0GAor5OkdF7fqDXHYalJsLMfM8T45TOIVv-X5l01Bow-GNpA1ZMxgx7L6nnc-WtiMDdtLHYGnmo-8EZD_A_dI_e4/w640-h426/Jan+2021_054.JPG" width="640" /></a></div><div><br /></div><div><i style="background-color: #b6d7a8;">Bolachas recheadas de chocolate</i></div><div><i style="background-color: #b6d7a8;"><br /></i></div><div><span style="background-color: white;"><b>Ingredientes </b><i><span style="font-size: x-small;">(bolachas)</span></i></span></div><div><span style="background-color: white;">250g de farinha tipo 55</span></div><div><span style="background-color: white;">150g de açúcar</span></div><div><span style="background-color: white;">50g de cacau em pó</span></div><div>220g de manteiga fria cortada em pedaços</div><div>1 ovo</div><div><br /></div><div><b>Ingredientes</b> <i><span style="font-size: x-small;">(recheio)</span></i></div><div>200g de chocolate para culinária</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7GID-7UD9Y0W9PjQeoeMfoUFJh0LC_fPXZS3F43zESoOHgf-XVm3USpsiVv7lc_HrVH82pmpQfFm26RR6GKfjnFKATQT8M-wo6Jeof7SHMmp6HcnOeKq90COXi-JQ3trTgPJvDSLmKI/s192/Favicon.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="50" data-original-width="50" height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7GID-7UD9Y0W9PjQeoeMfoUFJh0LC_fPXZS3F43zESoOHgf-XVm3USpsiVv7lc_HrVH82pmpQfFm26RR6GKfjnFKATQT8M-wo6Jeof7SHMmp6HcnOeKq90COXi-JQ3trTgPJvDSLmKI/w20-h20/Favicon.png" width="25" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b>Preparação </b><i><span style="font-size: x-small;">(bolachas)</span></i></div><div style="text-align: justify;">Misturar todos os ingredientes e formar um rolo com cerca de 5cm de diâmetro. Enrolar em película aderente e levar a frigorífico cerca de 1 hora ou até ficar consistente.</div><div style="text-align: justify;">Forrar um tabuleiro com papel vegetal</div><div style="text-align: justify;">Pré-aquecer o forno a 180º</div><div style="text-align: justify;">Cortar o rolo em fatias de 5mm de espessura e dispor no tabuleiro. Levar ao forno cerca de 12 minutos.</div><div style="text-align: justify;">Retirar e deixar arrefecer. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Preparação </b><i><span style="font-size: x-small;">(recheio)</span></i></div><div style="text-align: justify;">Cortar o chocolate em pedaços e derreter em banho-maria e deixar arrefecer um pouco.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Colocar uma colher de sobremesa do chocolate sobre uma bolacha, e sobrepor outra, tipo sanduíche. Reservar numa caixa com tampa hermética.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bom lanche acompanhado de um chá ou de um leite morno :-)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSuGFyplkcg5KtrWLpB4sFkThuYzRX7oYjeH8N274rloxoIiLJ-ybyPkjVQj7XkoX_VPQGZje8lxPHQYUteqK-gU0EBV02nyhlNFw7UCj5dwDdX4ucJLUUqx7jlbqkfdzcQeL4RwW1sk/s2048/Jan+2021_055.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSuGFyplkcg5KtrWLpB4sFkThuYzRX7oYjeH8N274rloxoIiLJ-ybyPkjVQj7XkoX_VPQGZje8lxPHQYUteqK-gU0EBV02nyhlNFw7UCj5dwDdX4ucJLUUqx7jlbqkfdzcQeL4RwW1sk/w640-h426/Jan+2021_055.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMVWQI_BflhAw5VW5vr0NidLlYiH2E_q8w-pNYRyPfZ7k5D13zFgsHiA2SidefKJ4jvBui0v38dJXkJtfipkDb_LgnbzbN6AajrFLxCKt1s7GW2Rp0DcMddrp0q1-488PcER1htGsTdA/s2048/Jan+2021_058.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMVWQI_BflhAw5VW5vr0NidLlYiH2E_q8w-pNYRyPfZ7k5D13zFgsHiA2SidefKJ4jvBui0v38dJXkJtfipkDb_LgnbzbN6AajrFLxCKt1s7GW2Rp0DcMddrp0q1-488PcER1htGsTdA/w640-h426/Jan+2021_058.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsx6qx26PMZBSAmXdwPILQ3hntUV9aGLv5RgTdnlYWYhw0oll713r-GbNhh97Jv_DMSCkA_4AvnEXKdK1hqCGtmh9NVC0B6-T-qU60WhXJPzbNhXV-EpsYbl_9WkAu8RKOy-inRVQOa4/s2048/Jan+2021_059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsx6qx26PMZBSAmXdwPILQ3hntUV9aGLv5RgTdnlYWYhw0oll713r-GbNhh97Jv_DMSCkA_4AvnEXKdK1hqCGtmh9NVC0B6-T-qU60WhXJPzbNhXV-EpsYbl_9WkAu8RKOy-inRVQOa4/w640-h426/Jan+2021_059.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmjmF_gRORjPS3d8OKTzIWVVsNymFaL1k8hH71qp3KFUiQmi980qJTnCmkGkgxUHVGKPJwQc-lO1WPp-GYrnQeGvKy3lSTd4mGhIegqIWsdduXswJ0EEXmQI497UYuQ7zjdHTKGGSHW4/s2048/Jan+2021_061.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmjmF_gRORjPS3d8OKTzIWVVsNymFaL1k8hH71qp3KFUiQmi980qJTnCmkGkgxUHVGKPJwQc-lO1WPp-GYrnQeGvKy3lSTd4mGhIegqIWsdduXswJ0EEXmQI497UYuQ7zjdHTKGGSHW4/w640-h426/Jan+2021_061.JPG" width="640" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsv4xuN6hyphenhyphenQmwQ2bzfYXGRp2rvUr1gQhyphenhyphenNYGikuv8uu-GVFXFiwY2J7wq0kQueSvNDfpU_zxXxtlRV6R6V6x42sUgI3xqxvNleGZHC78d0AXGM2LGiyMdIdjtZ3TQNb5hbtsJTfQVPu4/s2047/Juncao.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="2047" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsv4xuN6hyphenhyphenQmwQ2bzfYXGRp2rvUr1gQhyphenhyphenNYGikuv8uu-GVFXFiwY2J7wq0kQueSvNDfpU_zxXxtlRV6R6V6x42sUgI3xqxvNleGZHC78d0AXGM2LGiyMdIdjtZ3TQNb5hbtsJTfQVPu4/w640-h368/Juncao.png" width="640" /></a></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeo9UQwU8pCzdTg1YcwTkqWhdoj7AA9kSW4wW1uT49A8CUG4F3TsCknJgfgZi-LFpwCaqXksREimSesU7vE-Ii10VdEPZv_poLG3nalvu5BZmoD3LbwEAc6kwFootqQOcrV9iokSWfvw/s86/spacer.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="21" data-original-width="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeo9UQwU8pCzdTg1YcwTkqWhdoj7AA9kSW4wW1uT49A8CUG4F3TsCknJgfgZi-LFpwCaqXksREimSesU7vE-Ii10VdEPZv_poLG3nalvu5BZmoD3LbwEAc6kwFootqQOcrV9iokSWfvw/s0/spacer.png" /></a></div><div style="text-align: center;"><i><span style="color: #999999;">chocolate </span></i></div><div style="text-align: center;"><i><span style="color: #999999;">filled cookies</span></i></div><div style="text-align: center;"><span style="color: #999999;"><br /></span></div><div style="text-align: center;"><div><span style="color: #999999;"><b>ingredients</b> <span style="font-size: x-small;"><i>(cookies)</i></span></span></div><div><span style="color: #999999;"><br /></span></div><div><span style="color: #999999;">250g 55 flour</span></div><div><span style="color: #999999;">150g sugar</span></div><div><span style="color: #999999;">50g cocoa powder</span></div><div><span style="color: #999999;">220g cold butter cut into pieces</span></div><div><span style="color: #999999;">1 egg</span></div></div><div style="text-align: center;"><span style="color: #999999;"><br /></span></div><div style="text-align: center;"><div><span style="color: #999999;"><b><i>ingredients</i></b> <span style="font-size: x-small;"><i>(filling)</i></span></span></div><div><span style="color: #999999;">200g cooking chocolate</span></div><div><span style="color: #999999;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7eqIqfuvOVLjyl4SxEyJSCwBlFZON2WfGhwqUP9zqRQboP26eZAl1CdZ4DUV5ie7HiAPXTLGWwChKaL7aD3W7KGNvBaS_m5Nq1huny-fhyphenhyphen0tokHXsh7BL195fTK4Hlzg-ahBitEo0xg/s192/Favicon.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="25" data-original-width="25" height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7eqIqfuvOVLjyl4SxEyJSCwBlFZON2WfGhwqUP9zqRQboP26eZAl1CdZ4DUV5ie7HiAPXTLGWwChKaL7aD3W7KGNvBaS_m5Nq1huny-fhyphenhyphen0tokHXsh7BL195fTK4Hlzg-ahBitEo0xg/w111-h111/Favicon.png" width="25" /></a></div><span style="color: #999999;"><br /></span></div><div><span style="color: #999999;"><i><b>preparation</b></i> </span><span style="color: #999999;"><i><span style="font-size: x-small;">(cookies)</span></i></span></div><div><span style="color: #999999;"><div>Mix all the ingredients and form a roll about 5cm diameter. Wrap in cling film and refrigerate for about 1 hour or until consistent.</div><div>Lining a tray with parchment paper</div><div>Preheat the oven to 180º</div><div>Cut the roll into 5mm thick slices and place on the tray. Bake for about 12 minutes.</div><div>Remove and let cool.</div><div><br /></div><div><b>preparation </b><i><span style="font-size: x-small;">(filling)</span></i></div><div>Cut the chocolate into pieces and melt in a water bath and let it cool a little.</div><div><br /></div><div>Place a dessert spoon of chocolate on a cookie, and overlay another one like sandwich. </div><div>Keep them in a box</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlSmQdt1h5zVd-YdiosiXzJNnt9vypWib2aLQJDiHdJHNfoNX0bN1usj9q5DudC1yLrp9-wxOlBjbyaGBwv_LkrBtHn7pSneyvYobhO68fdHqsQUqUGtF_rXKUDRBHfUtnz3S7O1Ve7o/s2048/Jan+2021_063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlSmQdt1h5zVd-YdiosiXzJNnt9vypWib2aLQJDiHdJHNfoNX0bN1usj9q5DudC1yLrp9-wxOlBjbyaGBwv_LkrBtHn7pSneyvYobhO68fdHqsQUqUGtF_rXKUDRBHfUtnz3S7O1Ve7o/w640-h426/Jan+2021_063.JPG" width="640" /></a></div></span></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhadKArhw2zjHTxzT-v4e0gIyLC8MYV6aXz_M71FGdGDSzgSNAfYg9hiKPh0ukyhEZ0pUCodG5jW5p0PhMAw69dh43TRBX7zBf7isyTgaHPFQQEMfo3agk6rXJxAt6FSTD0cJzOZl-OS8/s2048/Jan+2021_077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhadKArhw2zjHTxzT-v4e0gIyLC8MYV6aXz_M71FGdGDSzgSNAfYg9hiKPh0ukyhEZ0pUCodG5jW5p0PhMAw69dh43TRBX7zBf7isyTgaHPFQQEMfo3agk6rXJxAt6FSTD0cJzOZl-OS8/w640-h426/Jan+2021_077.JPG" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: left;">E continuemos com esta santa paciência para o necessário confinamento...</div><div class="separator" style="clear: both; text-align: left;">:-)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com0tag:blogger.com,1999:blog-6465519195787259999.post-65688748694631785522020-12-17T10:00:00.002+00:002020-12-17T10:03:25.873+00:00Que cheirinho a Pão de Ló...<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2VWXJT6AxD9wzaku6EeOharmatRr678kGU_rjL20aZxf_7b2372fXw_uxGxSviKX3eXSbv_Z6__2LBf8wr5o6e5lwwgo0sc-c-xugefp47GoLkb1dY7sTav5PfXA8j1DIV-AXRNIyT0/s1532/Screenshot_2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1142" data-original-width="1532" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2VWXJT6AxD9wzaku6EeOharmatRr678kGU_rjL20aZxf_7b2372fXw_uxGxSviKX3eXSbv_Z6__2LBf8wr5o6e5lwwgo0sc-c-xugefp47GoLkb1dY7sTav5PfXA8j1DIV-AXRNIyT0/w640-h478/Screenshot_2.png" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Não pode faltar numa mesa em festa... nem podia faltar neste livro. </div><div class="separator" style="clear: both; text-align: left;">É o Pão de Ló da tia Mirene. Denso, saboroso, intenso e alegre, tal como era esta minha tia :-)</div><div class="separator" style="clear: both; text-align: left;">Esta e mais 51 receitas entre bolachas, bolinhos, doces de colher, bolos, tartes e tortas, podem ser apreciadas neste meu livro, onde junto receitas, família e momentos partilhados.</div><div class="separator" style="clear: both; text-align: left;">Que não falte um pão de ló na mesa deste Natal.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtZDdgFAPSnnNZaUwcG5l_YAMsxOiTG-swpZtbamc-Cu9Vryy6zIubHuxrtt7cUxrbtNpddPadzAjaLwOB9c-vjf7Yem7lNyN2VqaQVoyH5HCz5ZgwNjEwwUWKTX_5RDXATUCTkGTBhQ/s456/SPACER_qualidade.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="112" data-original-width="456" height="20" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtZDdgFAPSnnNZaUwcG5l_YAMsxOiTG-swpZtbamc-Cu9Vryy6zIubHuxrtt7cUxrbtNpddPadzAjaLwOB9c-vjf7Yem7lNyN2VqaQVoyH5HCz5ZgwNjEwwUWKTX_5RDXATUCTkGTBhQ/w82-h20/SPACER_qualidade.png" width="82" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">O livro <b>DONA BISCOITO, um ano em família</b>, encontra-se em pré-encomenda a <b>18€ + 2€ de portes</b> <b>de envio</b> e pode ser adquirido de várias formas:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"> transferência por MBWay - 913284177 ou</div><div style="text-align: justify;"> para a conta: IBAN - PT50 0023 0000 45616638529 94</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Enviando de seguida o comprovativo por email para:</div><div style="text-align: justify;"><b>umanoemfamilia@gmail.com</b></div><div style="text-align: justify;">Juntamente com a morada, caso seja para envio </div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Gratidão imensa</div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtc_30Tx0R3Z5pkoOc1quaXx3dWriBWvjPSn6uD_qVBCcbMAsUzf8pUuwHoUKvg3KHugRp1VO4fzhbN4xn7ghCEqLn3hKQGB7aqLkip08T05cxz4VkyYIfz_y5tJoG8r0cQN0emfwGb4/s944/FAVICON_qualidade.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="944" data-original-width="944" height="20" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVtc_30Tx0R3Z5pkoOc1quaXx3dWriBWvjPSn6uD_qVBCcbMAsUzf8pUuwHoUKvg3KHugRp1VO4fzhbN4xn7ghCEqLn3hKQGB7aqLkip08T05cxz4VkyYIfz_y5tJoG8r0cQN0emfwGb4/w20-h20/FAVICON_qualidade.png" width="20" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div> <p></p>DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com1tag:blogger.com,1999:blog-6465519195787259999.post-61323236243456180542020-12-08T02:11:00.013+00:002022-11-04T19:36:33.514+00:00Dona Biscoito, um ano em família. O livro...<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3f6tbhbS9S21b6An0P1ucqlvNKV5Vd3OU4BKm3SMOGeQ6cmGS-O_LNhJnpqATrSZUKL-h9P3gUXb1nIdcN6uLKucNy_XU86iOCkgtTGQXgdrygIiNBQHjiYcAPzigAJA5RGDpkfa99M/s2048/Capa+Livro.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1242" data-original-width="2048" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3f6tbhbS9S21b6An0P1ucqlvNKV5Vd3OU4BKm3SMOGeQ6cmGS-O_LNhJnpqATrSZUKL-h9P3gUXb1nIdcN6uLKucNy_XU86iOCkgtTGQXgdrygIiNBQHjiYcAPzigAJA5RGDpkfa99M/w640-h388/Capa+Livro.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmsQF0phDmrQrv61GWofcW0xupVjYlF381URL9M6GO19LDq3g6zznRizUPFkJrlUwCGyN6Rg2k2pz2G0hlMv4BDFiMWJes2kvEEQs4dMvTrVbYevcFrpHW-zYavfPKu4dSBeXE3vSSvI/s1994/180+graus.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="1994" height="26" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdmsQF0phDmrQrv61GWofcW0xupVjYlF381URL9M6GO19LDq3g6zznRizUPFkJrlUwCGyN6Rg2k2pz2G0hlMv4BDFiMWJes2kvEEQs4dMvTrVbYevcFrpHW-zYavfPKu4dSBeXE3vSSvI/w106-h26/180+graus.png" width="106" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Passaram-se dois anos desde que iniciei este projecto... </div><div>Aceitei um convite de uma editora, embora surpresa, e iniciei o projecto de um livro de receitas. </div><div>Do meu coração surgiu a ideia do tema: Recolher e compilar receitas com que cresci. Visitei tias, primas e filhos de tias. Do Brasil, vieram por correio receitas de uma tia avó. Recolhi fotografias arrumadas em gavetas e expostas em molduras, das minhas avós, da minha mãe, da minha tia e tias dos meus pais. Recolhi caderninhos com letra bonita, escrita à mão ainda com uso de canetas de tinta permanente. </div><div>Foram meses com o forno ligado e a câmara fotográfica num rodopio. Dezenas de ovos, quilos de açúcar e farinha. Deixei de dar vazão em casa aos doces e comecei a distribuir :-). Todas as semanas brindava os colegas com "provas" de sobremesas após serem fotografadas, sem saberem exactamente a razão de serem constantemente surpreendidos ao lanche.</div><div>Em finais de 2018 o livro está com todas as receitas feitas e fotografadas. Por razões de "divergência fotográfica" a concretização com a editora acabou por não se realizar.</div><div>Desanimada, abandonei a ideia e não pensei no livro durante meses. No entanto, não contente e rodeada de amigos que me impulsionaram acreditando que o meu empenho deveria ser recompensado, não desisti. Entreguei o projecto gráfico a uma designer e amiga, para que organizasse as receitas e fotografias e as compusesse para o livro. Novamente regressa o meu entusiasmo. A Joana da <a href="https://ohuruu.wixsite.com/ohuruu">Ohuru</a> fez um trabalho fabuloso e o livro ficou pronto a ser proposto a editoras.</div><div>Por indicação de um amigo, entrei em contacto com a <a href="https://issuu.com/almalusa.org">Almalusa</a>, editora que imediatamente se interessa pela publicação do livro. Renasce assim a possibilidade de ver o meu trabalho nas mãos de quem ama sobremesas e fotografia.</div><div>Apresento-vos 52 receitas, uma para cada semana, divididas em 6 tipos de doces.</div><div><br /></div><div>Apesar de vivermos um ano tão marcante a nível mundial e estarmos num desespero pela vida, posso dizer que os meus olhos brilham, e fico grata por este momento.</div><div><br /></div><div>“<b>DONA BISCOITO, um ano em família</b>”, é o livro que reúne dois amores: receitas da família e fotografia.</div><div><br /></div><div>O livro encontra-se em venda a <b>18€ + 2€ de portes</b> <b>de envio</b> e pode ser adquirido de várias formas:</div><div> transferência por MBWay 913284177 ou</div><div> para a conta: IBAN - PT50 0023 0000 45616638529 94</div><div><br /></div><div>Enviando de seguida o comprovativo por email para:</div><div><b>umanoemfamilia@gmail.com</b></div><div><br /></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: left;">Muito obrigada, de<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQW29trh1itiRnq6-eue1j0khuZtlessnceK9rJ6WElM5Z0DQDIRRMzML4tl7lB6J7d87uoimNcDDahCcsfZwWN9y2XsxPrjHY50Vi6lNNII8LwAqzWWJ0U32R2pXSicOKLuuM6J86lU/s300/solid-black-heart-md.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="300" height="20" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQW29trh1itiRnq6-eue1j0khuZtlessnceK9rJ6WElM5Z0DQDIRRMzML4tl7lB6J7d87uoimNcDDahCcsfZwWN9y2XsxPrjHY50Vi6lNNII8LwAqzWWJ0U32R2pXSicOKLuuM6J86lU/w22-h20/solid-black-heart-md.png" width="22" /></a>e<span style="text-align: justify;"> um bem haja a todos 😘</span></div></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglQRaLbCZjNCtlgepU59-n5sJMjWoQad21R7wwwdMx_yiA5ydetq30dtV7LVXnMV1-Xjgqbe1NjUbJ9CipyOQXJ2wWAjJEelqc3fgMylCO3BXH-e6rXA4rQfCYMfsg5l3VmbXMQ2QVgY/s944/FAVICON_qualidade.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="944" data-original-width="944" height="35" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglQRaLbCZjNCtlgepU59-n5sJMjWoQad21R7wwwdMx_yiA5ydetq30dtV7LVXnMV1-Xjgqbe1NjUbJ9CipyOQXJ2wWAjJEelqc3fgMylCO3BXH-e6rXA4rQfCYMfsg5l3VmbXMQ2QVgY/w35-h35/FAVICON_qualidade.png" width="35" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div></div>DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com6tag:blogger.com,1999:blog-6465519195787259999.post-82472709956380131392020-07-14T09:34:00.003+01:002020-07-14T09:36:03.901+01:00Bolo gelado de iogurte, mirtilos e pêssego em tempo de desconfinamento<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic84HLIRLlu2l4dsdo860BBhjVB3muvnvt4SPl_gPZthaQIfEYwjR1HnmvO_LlTeMyCLl2hL1rCqi1P3sVQwuEtzVmsOhSZDvYe-3Jn29No0KkSyXVZXc7XBdMMriadD-0urIORMS3Bkk/s2048/5585_ok_1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic84HLIRLlu2l4dsdo860BBhjVB3muvnvt4SPl_gPZthaQIfEYwjR1HnmvO_LlTeMyCLl2hL1rCqi1P3sVQwuEtzVmsOhSZDvYe-3Jn29No0KkSyXVZXc7XBdMMriadD-0urIORMS3Bkk/w625-h416/5585_ok_1.JPG" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
</div><div style="text-align: justify;">É o ano do Covid19. É o ano do surreal, do filme de ficção, do inimaginável.</div>
<div style="text-align: justify;">No Centro Comercial, nas lojas de rua, no nosso intermitente trabalho, não vemos sorrisos, não há cumprimentos. As mãos nunca foram tão constantemente lavadas e desinfectadas. Há filas com distanciamento, as pessoas olham desconfiadas umas para as outras, não há abraços...!</div>
<div style="text-align: justify;">
Podemos ir à praia, ao ginásio, mas não podemos sair com o nosso maior grupo de amigos e ir dançar.</div><div style="text-align: justify;">Podemos fazer piqueniques ou andar de bicicleta, mas não podemos aproximar-nos de ninguém para dar um olá... a não ser que haja uma máscara e 2 metros de distância... que apenas permite ver se os olhos sorriem!</div><div style="text-align: justify;"><div style="text-align: left;">Mas... o calorzinho chegou. A natureza não pára, não quer saber do Covid, avança, traz os dias quentes, a praia controlada, os piqueniques debaixo das árvores. Finalmente trás reencontros, família reunida e passeios de amigos, mas tudo ao ar livre. </div><div style="text-align: left;">Desconfinar, palavra que raramente era usada, é agora palavra que nunca sairá da nossa mente...</div><div style="text-align: left;">Devagarinho tudo voltará ao normal... é que tenho saudades de beijos :-)</div><div style="text-align: left;"><div style="text-align: justify;">Covid, já podias ir embora...</div></div></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMKIlkm4olsANSzyX3cbwoxfsnooU_Vx8iah5e00HwkX53CIPy1YjMPdXbx7T2jpqiZNcSpUmmxxzQHLqoNYSsrB0zn7bKcrDbTOjNq_XWcAfdGCLjOdpVjOKsHN_J2QW3OUEr-1IebI/s2048/5584_ok_1_1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMKIlkm4olsANSzyX3cbwoxfsnooU_Vx8iah5e00HwkX53CIPy1YjMPdXbx7T2jpqiZNcSpUmmxxzQHLqoNYSsrB0zn7bKcrDbTOjNq_XWcAfdGCLjOdpVjOKsHN_J2QW3OUEr-1IebI/w625-h416/5584_ok_1_1.JPG" width="625" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Com o calor e com o Verão chegam outras frutas, daquelas que entram em casa logo que estão à venda.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Falo de pêssegos, das minhas frutas preferidas neste tempo. </span></div><div style="text-align: justify;">E nas refeições, agora adaptadas à temperatura, sabe bem terminar com sabores frescos, elegantes e que não usem o forno :-)</div><div style="text-align: justify;">Viva a frescura e viva alguma liberdade.</div><div style="text-align: justify;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM35rmjjbln3fBCk-3eC2S1100AG_wJKj1j37a2vVQKBKd20aGXrB976jpdaaU7eocyDY3Se8EAv8JeiYhGBfT8z9NH3F8FQnjpVrf8iugBYqN7s6NbjL78J2wNVvIwBw_UPx6QTsSVDE/s2048/5587_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="2048" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM35rmjjbln3fBCk-3eC2S1100AG_wJKj1j37a2vVQKBKd20aGXrB976jpdaaU7eocyDY3Se8EAv8JeiYhGBfT8z9NH3F8FQnjpVrf8iugBYqN7s6NbjL78J2wNVvIwBw_UPx6QTsSVDE/w625-h413/5587_ok.JPG" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zwMEucoBY5VTTi5nPAFVw9QH8GDtRNiTYMBYmogbckJxB41DbgJXvSk_Eu60gAQKNrRrTPOGjXdm8skT8ycay08EKPjnyGLe_UrYYvabyCI2WRH5eVQGwTLzVlpiJPVr7N7LNfu6b8U/s2048/Juncao.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1531" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zwMEucoBY5VTTi5nPAFVw9QH8GDtRNiTYMBYmogbckJxB41DbgJXvSk_Eu60gAQKNrRrTPOGjXdm8skT8ycay08EKPjnyGLe_UrYYvabyCI2WRH5eVQGwTLzVlpiJPVr7N7LNfu6b8U/w625-h468/Juncao.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MdXHBc0tB1nhyphenhyphenhyphenhyphenA7fKig03VRcy6HHsuRd7N5KgcKqg-fIobhWAMmhrHg4Z1-NVpv-7LOeUIjb8xIXi6349Pv8rYmZiOXtcubU1rrF6FdoyCCRgrstCgRdibKBv8w0bxFd9-H0zHypQ/s2048/5592_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MdXHBc0tB1nhyphenhyphenhyphenhyphenA7fKig03VRcy6HHsuRd7N5KgcKqg-fIobhWAMmhrHg4Z1-NVpv-7LOeUIjb8xIXi6349Pv8rYmZiOXtcubU1rrF6FdoyCCRgrstCgRdibKBv8w0bxFd9-H0zHypQ/w625-h416/5592_ok.JPG" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><span style="background-color: #f8aeed;">Bolo gelado de iogurte, mirtilos e pêssego </span><span style="background-color: white;"><font size="2">(inspirado <a href="https://www.fnac.pt/Love-aimee-x-TWIGGER-AIMEE/a1047943">daqui</a>)</font></span></i></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><font size="2">"<a href="https://www.twiggstudios.com/">Twigg Studios</a>" - Aimee Twigger</font></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><font size="2"><br /></font></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><b>Ingredientes</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">235g de mirtilos</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">110g de açúcar fino</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">4 pêssegos</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">200ml de natas batidas</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">700ml de iogurte natural</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><img border="0" data-original-height="50" data-original-width="50" height="22" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxjPoOUBPhhebe2Oq0AMsNpHPJ5Ds1_ONyHKkPXhjCChiuZfaoHlB4Are2EV6Wer3xhScZUyu4Ni6RjPMVeyOL_GNMQ8LVrepIwENWaqqweLKGEQAwE649Kfg6WDEuyMYtjfsSFmjS0Q/w22-h22/FAVICON_qualidade.png" width="22" /></div><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><b style="text-align: justify;">Preparação</b></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Colocar os mirtilos, metade do açúcar e uma colher de sopa de água num tacho. Colocar noutro tacho os pêssegos descascados e cortados, com a outra metade do açúcar. Levar ambos ao lume até ficarem macios. Reduzir os pêssegos a puré num processador, passar numa peneira e reservar. Pressionar os mirtilos numa peneira e reservar o sumo</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Numa tigela bater as natas e adicionar o iogurte. Colocar cerca de 3 colheres desta mistura no puré de pêssego. Numa tigela deitar parte da mistura de iogurte e adicionar 2 colheres do puré de mirtilos. Misturar o resto do puré de mirtilos com o resto do iogurte. A ideia é fazer dois tons de cor para mirtilo e um tom de pêssego.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Colocar a mistura de iogurte e mirtilos mais escura numa forma plástica e levar ao congelador por 5 minutos. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Depois adicionar a mistura mais clara, levar novamente ao congelador e por fim a mistura de pêssego.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Congelar por cerca de 4 horas. Para desenformar colocar a forma alguns segundos em água quente.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;"><b>Cobertura</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">40g de mirtilos e mais alguns para decorar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">2 colheres de sopa de açúcar</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">1 colher de chá de água</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><img border="0" data-original-height="50" data-original-width="50" height="22" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxjPoOUBPhhebe2Oq0AMsNpHPJ5Ds1_ONyHKkPXhjCChiuZfaoHlB4Are2EV6Wer3xhScZUyu4Ni6RjPMVeyOL_GNMQ8LVrepIwENWaqqweLKGEQAwE649Kfg6WDEuyMYtjfsSFmjS0Q/w22-h22/FAVICON_qualidade.png" style="text-align: left;" width="22" /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;"><b>Preparação</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Colocar todos os ingredientes num tacho e ferver por alguns minutos até reduzir. Pressionar numa peneira até obter uma consistência suave. Espalhar por cima do bolo e decorar com mirtilos.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="background-color: white;">Enjoy and be happy</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm6Ys3OFCC4NTJ28lvFff6eQGvU_-lZ0nMqfLDHbYYxJmZtG7YxtHVdQkf2l4nQqP8gm7RZh8k8PQjJWcYCYms3PjftuIZ60c1SpB-JNrcNEQSPSTb715QBrkLfgpP_HdsYh_OkuLnBc/s2048/Juncao1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1532" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJm6Ys3OFCC4NTJ28lvFff6eQGvU_-lZ0nMqfLDHbYYxJmZtG7YxtHVdQkf2l4nQqP8gm7RZh8k8PQjJWcYCYms3PjftuIZ60c1SpB-JNrcNEQSPSTb715QBrkLfgpP_HdsYh_OkuLnBc/w625-h468/Juncao1.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbllTZxriUhFyI3EA_7a0tYctDkA7MXkp_CZavfNzu0mIBH9k_XOj6zupLEeCp-WOeOoxZdH9_K8Zxm37eIwGRRkPB2WbjyY_v1k0TrEFU5kkbk4WPt3rLvtVCungfCoFW5QpXWsWAYI/s2048/5591_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1315" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbllTZxriUhFyI3EA_7a0tYctDkA7MXkp_CZavfNzu0mIBH9k_XOj6zupLEeCp-WOeOoxZdH9_K8Zxm37eIwGRRkPB2WbjyY_v1k0TrEFU5kkbk4WPt3rLvtVCungfCoFW5QpXWsWAYI/w625-h400/5591_ok.JPG" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4tq6B-PsxAhLObFyl3nbPYQdm9tQDIi5gBcn2MLV19gIhpU17ektIKTYxXjsoYygTcKj3ipEyQneE2FoWfUspDitIBJSm-MtL_n-dFa2pTQq3_rYT4C4recR0TyXyPdwbTvVnI655ZQ/s2048/5593_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1275" data-original-width="2048" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4tq6B-PsxAhLObFyl3nbPYQdm9tQDIi5gBcn2MLV19gIhpU17ektIKTYxXjsoYygTcKj3ipEyQneE2FoWfUspDitIBJSm-MtL_n-dFa2pTQq3_rYT4C4recR0TyXyPdwbTvVnI655ZQ/w625-h389/5593_ok.JPG" width="625" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHe1iMOqBQFheMlh8YC9iJwt69htyhou8pBUYuvlGlyoHjrbSTVCFsew-trKjbxQQJC2Tcs1fc0HJUv3hy4O1eqzivpfDwlrH8IFXTTagqoXnhWM3gxzV7cH_DDw1qCIuxAlSafyhph8/s2048/5605_ok.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHe1iMOqBQFheMlh8YC9iJwt69htyhou8pBUYuvlGlyoHjrbSTVCFsew-trKjbxQQJC2Tcs1fc0HJUv3hy4O1eqzivpfDwlrH8IFXTTagqoXnhWM3gxzV7cH_DDw1qCIuxAlSafyhph8/w625-h416/5605_ok.JPG" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaggPLHy14EBhAGDVCLULZDQoaZDWjLGxnT68h4HmJRkBNNaL1_ZjfJEr8_yZ3jxC85oQYB9d6esYUnD9Vagv_iszbkNk9xcqMm8DGtBQA38WhN5GcSeFf0V_kMy7etzH-GaFdyNyMrI/s86/spacer.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="21" data-original-width="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgaggPLHy14EBhAGDVCLULZDQoaZDWjLGxnT68h4HmJRkBNNaL1_ZjfJEr8_yZ3jxC85oQYB9d6esYUnD9Vagv_iszbkNk9xcqMm8DGtBQA38WhN5GcSeFf0V_kMy7etzH-GaFdyNyMrI/s0/spacer.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">peach and blueberry </font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">frozen yoghurt cake</font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e"><br /></font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e"><b>ingredients</b></font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">235g blueberries</font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">110g caster sugar</font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">4 peaches</font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">200ml double cream</font></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e">700ml natural yoghurt</font></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="50" data-original-width="50" height="22" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxjPoOUBPhhebe2Oq0AMsNpHPJ5Ds1_ONyHKkPXhjCChiuZfaoHlB4Are2EV6Wer3xhScZUyu4Ni6RjPMVeyOL_GNMQ8LVrepIwENWaqqweLKGEQAwE649Kfg6WDEuyMYtjfsSFmjS0Q/w22-h22/FAVICON_qualidade.png" width="22" /> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e"><b>preparation</b></font></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><font color="#9e9e9e">Put the blueberries, half the sugar and a tablespoon of water in a saucepan. Place the peeled and sliced peaches in another pan and remaining sugar. Simmer both pans over a low heat until becames soft. Puree the peaches in a food processor, sieve and reserve. Press the blueberry mixture through a sieve into another bowl and reserve.</font></div><div class="separator" style="clear: both;"><font color="#9e9e9e">In a bowl whip the cream and stir the yogurt. Add about 3 tablespoons of yoghurt mixture in the peach puree. In another bowl add some part of the yogurt mixture and add 2 tablespoons of the blueberry puree. Mix the rest of the blueberry puree with the rest of the yogurt. The idea is to make two shades of color for blueberry and a shade of peach.</font></div><div class="separator" style="clear: both;"><font color="#9e9e9e">Put the darkest blueberry into a mould and freeze for 5 minutes.</font></div><div class="separator" style="clear: both;"><font color="#9e9e9e">Repeat with the lighter blueberry mixture, return to the freezer and finally the peach mixture.</font></div><div class="separator" style="clear: both;"><font color="#9e9e9e">Freeze for about 4 hours. To release, dip the mould in hot water for a few seconds.</font></div></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; text-align: justify;"><font color="#9e9e9e">Enjoy and be happy</font></span></div><div class="separator" style="clear: both; text-align: center;"><font color="#9e9e9e"><br /></font></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rUCj8tlBZHqtwk8FHHb_iHBFJUzq9Ho0y8yNL8ozLwpH7t4G3P0ewSUdRjUa9PtPZUgJOK7K34N6DyM2Dy6ZgXtiucnFjP8Q4zdarzpjSZ1hvptHcnNdDNNVgEkbG-Tuqr1JFyogaNo/s2048/5586_ok_1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1341" data-original-width="2048" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rUCj8tlBZHqtwk8FHHb_iHBFJUzq9Ho0y8yNL8ozLwpH7t4G3P0ewSUdRjUa9PtPZUgJOK7K34N6DyM2Dy6ZgXtiucnFjP8Q4zdarzpjSZ1hvptHcnNdDNNVgEkbG-Tuqr1JFyogaNo/w625-h411/5586_ok_1.JPG" width="625" /></a></div><div style="text-align: justify;"><span style="text-align: left;"> </span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmK0iCVGz3MXM3OFnUyLbeoV0lm2uRpU9-GT5_u7rfH36k_7wC8oH1RH9J4ZwB6Uvspc6MTxnnrDEaQ-TWSE85h-bpGybNBenHE7JJjSWp6eFK_zHCoFlM-d-I3nXmCBVVTCJUhKNkrw/s2048/Juncao_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1458" data-original-width="2048" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEmK0iCVGz3MXM3OFnUyLbeoV0lm2uRpU9-GT5_u7rfH36k_7wC8oH1RH9J4ZwB6Uvspc6MTxnnrDEaQ-TWSE85h-bpGybNBenHE7JJjSWp6eFK_zHCoFlM-d-I3nXmCBVVTCJUhKNkrw/w625-h445/Juncao_2.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Boas férias e sejam cuidadosos <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXn4utlVddORQD5Dh0Ucg6-MPmW25kD8pyk-JKpYeSlQsSCZ0q_6_19UIwgxPResoc9Q708JmznrFLEVjps7B8Tc4y8XzCFDnkEax9UwxbklcZU8kPltGS8Ltw8q1FTwNk0qAfbl8ttc/s944/FAVICON_qualidade.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="944" data-original-width="944" height="22" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXn4utlVddORQD5Dh0Ucg6-MPmW25kD8pyk-JKpYeSlQsSCZ0q_6_19UIwgxPResoc9Q708JmznrFLEVjps7B8Tc4y8XzCFDnkEax9UwxbklcZU8kPltGS8Ltw8q1FTwNk0qAfbl8ttc/w22-h22/FAVICON_qualidade.png" width="22" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div>DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com0tag:blogger.com,1999:blog-6465519195787259999.post-39660694355294556652020-04-10T19:36:00.002+01:002020-04-11T03:52:58.342+01:00Muffins para lanches sem culpa, em tempo de quarentena<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WVKS3p7ACLGHfp2zkSrxRv6FlH6Gjq3nl3vNPotCi-Un08B1hFb1pahwnrDEe-EQw1UA16GC-cnU7uDyXEzU3569aIGXQEavpt7mFtft8WP-YAuYMe1K0hCKIA_MtS5SfFNoch7q1X0/s1600/4826_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WVKS3p7ACLGHfp2zkSrxRv6FlH6Gjq3nl3vNPotCi-Un08B1hFb1pahwnrDEe-EQw1UA16GC-cnU7uDyXEzU3569aIGXQEavpt7mFtft8WP-YAuYMe1K0hCKIA_MtS5SfFNoch7q1X0/s640/4826_ok.JPG" width="640" /></a></div>
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Estamos "presos", fechados em casa, fechados em nós mesmos. Temos tempo para pensar, fazer, refazer. Tanto a vida, como a casa, como os pensamentos.</div>
<div style="text-align: justify;">
O tempo para reflexão é tanto... Pensamos no que fizemos certo, menos certo, no que devíamos ter feito e não conseguimos. No que conseguimos fazer e fizemos bem. Pensamos em quem nos fez mal e principalmente em quem nos fez bem. </div>
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Reviramos a casa numa tentativa de revirar o passado e construir um futuro. Terminar esta quarentena com uma casa renovada vai ajudar a esquecer estes dias maus...</div>
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<div style="text-align: justify;">
Receamos pelos pais, pela família, pelos amigos. Tanto os perto, que parecem tão longe, como os longe, que estão mesmo longe. Estamos cortados em pedaços, divididos pelo mundo... um mundo doente :-(</div>
<div style="text-align: justify;">
Fiquemos na "prisão" a que estamos sujeitos para que, no fim, o toque seja real, os beijos sentidos, os abraços fortes e matar saudades de quem importa.</div>
<div style="text-align: justify;">
Cuidem-se, vai correr tudo bem ❤</div>
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<span style="background-color: #f6b26b;"><i>Queques de laranja saudáveis</i></span><br />
<span style="background-color: #f6b26b;"><i><br /></i></span>
<span style="background-color: white;"><b>Ingredientes</b></span><br />
<span style="background-color: white;">2 ovos tamanho M</span><br />
<span style="background-color: white;">4 colheres de sopa de farinha de aveia</span><br />
<span style="background-color: white;">6 </span><span style="background-color: white;">colheres de sopa de farinha espelta</span><br />
<span style="background-color: white;">3 </span><span style="background-color: white;">colheres de sopa de linhaça moída</span><br />
<span style="background-color: white;">3 </span><span style="background-color: white;">colheres de sopa de açúcar de côco</span><br />
<span style="background-color: white;">2 </span><span style="background-color: white;">colheres de sopa de óleo de côco derretido</span><br />
<span style="background-color: white;">1 laranja, raspa e sumo</span><br />
<span style="background-color: white;">1 colher de chá de fermento</span><br />
<span style="background-color: white;">Xarope de agave biológico</span><br />
<span style="background-color: white;">raspas de chocolate negro</span><br />
<span style="background-color: white;"><br /></span>
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<span style="background-color: white;"><b>Preparação</b></span><br />
<span style="background-color: white;">Juntar todos os ingredientes e misturar envolvendo. Dividir em formas de queque e levar ao forno por cerca de 10 minutos.</span><br />
<span style="background-color: white;">Retirar e depois de frios pincelar com xarope de agave e salpicar com raspas de chocolate negro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjch0ALCADGmUJ-oSEAFejfYgwSc8slfAFtrahHsjZqfSXirdL7yDWCMGf9wtYMLej9_k4pKgbb1p54bOnVvHt8iIiljNNnqK5lBNOQaT3rqODpyrEZVUon98nxTnNrvdV5xuTzanVy8/s1600/4837_ok_1_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjch0ALCADGmUJ-oSEAFejfYgwSc8slfAFtrahHsjZqfSXirdL7yDWCMGf9wtYMLej9_k4pKgbb1p54bOnVvHt8iIiljNNnqK5lBNOQaT3rqODpyrEZVUon98nxTnNrvdV5xuTzanVy8/s640/4837_ok_1_1.JPG" width="640" /></a></div>
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<div style="text-align: center;">
<span style="color: #666666;"><i>healthy </i></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><i>orange muffins</i></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b></span></div>
<div style="text-align: center;">
<span style="color: #666666;">2 eggs size M</span></div>
<div style="text-align: center;">
<span style="color: #666666;">4 tablespoons oatmeal</span></div>
<div style="text-align: center;">
<span style="color: #666666;">6 tablespoons spelled flour</span></div>
<div style="text-align: center;">
<span style="color: #666666;">3 tablespoons ground flaxseed</span></div>
<div style="text-align: center;">
<span style="color: #666666;">3 tablespoons coconut sugar</span></div>
<div style="text-align: center;">
<span style="color: #666666;">2 tablespoons melted coconut oil</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 orange, zest and juice</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon baking powder</span></div>
<div style="text-align: center;">
<span style="color: #666666;">organic agave syrup</span></div>
<div style="text-align: center;">
<span style="color: #666666;">dark chocolate shavings</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDeHP_ikspnKPqaSpndHkCndfDmk5TOISeH8TPLKWQ_WTnm1lKNp8OajzXAGnmGAGrLaq6v0ffIybEjUp9tjNgXbAmu0cW-CAwpAlDjZs630Sv29HtjEzjDsE2ZJA2tDOEeNfnRasH3Q/s1600/Favicon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="192" data-original-width="192" height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDeHP_ikspnKPqaSpndHkCndfDmk5TOISeH8TPLKWQ_WTnm1lKNp8OajzXAGnmGAGrLaq6v0ffIybEjUp9tjNgXbAmu0cW-CAwpAlDjZs630Sv29HtjEzjDsE2ZJA2tDOEeNfnRasH3Q/s200/Favicon.png" width="25" /></a></div>
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<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>preparation</b></span></div>
<div style="text-align: center;">
<span style="color: #666666;">Add all the ingredients and mix. Divide into muffin cups and bake for about 10 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<div style="text-align: center;">
<span style="color: #666666;">Remove and after cold, brush with agave syrup and sprinkle with dark chocolate shavings.</span></div>
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Servir num preguiçoso lanche de quarentena.<br />
Cuidem-se... e fiquem em casa!<br />
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<br />DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com1tag:blogger.com,1999:blog-6465519195787259999.post-33379469839998914642019-12-20T23:23:00.006+00:002020-01-18T19:55:29.982+00:00Natal com mesa para 12<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxxVPYhy7XUcash0RJY7sSKWEtbPE9Rc6-6GDM5maWQUuRtWP48uGUgBLEAKdjX1ZX26l3rTy0q5SReTH3Y-6nDEGXa-dknP8whm24mQcqZU8FfsQMGhLgKafS2soA9NGe93PYcmDkfw/s1600/IMG_2200_pe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxxVPYhy7XUcash0RJY7sSKWEtbPE9Rc6-6GDM5maWQUuRtWP48uGUgBLEAKdjX1ZX26l3rTy0q5SReTH3Y-6nDEGXa-dknP8whm24mQcqZU8FfsQMGhLgKafS2soA9NGe93PYcmDkfw/s640/IMG_2200_pe.jpg" width="640" /></a></div>
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Não tem sido usual passar o Natal em minha casa.</div>
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Desloco-me até ao norte. Passo o Natal no frio, com irmãos e sobrinhos. Somos 12 numa algazarra nortenha. O jogo do loto marca presença todos os anos desde que me lembro de mim. Na mesa bailam nozes, bacalhau, pudim, bolo de côco e claro, a deliciosa canja da minha mãe.</div>
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Prendas abrem-se à meia noite. A tradição mantém-se. O pai e também avô, assim o deseja.</div>
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A mesa é posta por mim. Levo já tudo pensado mas os pensamentos com ideias continuam para entreter na viagem.</div>
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Por cá faço uma "maquete" de teste com dois pratos na minha mesa e assim delinear a mesa para 12!!!</div>
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É este o cheirinho do meu Natal.</div>
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Apreciem :-)</div>
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Os marcadores personalizados em MDF e as árvores da Natal, podem ser adquiridos <a href="https://www.instagram.com/p/B4vaDMDhWlu/">aqui</a> :-)</div>
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E são lindíssimos, para identificar presentes, pendurar na árvore de natal ou, como eu fiz, personalizar os lugares na mesa </div>
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Feliz Natal e que o Novo Ano traga tudo o que desejarem com o coração.<br />
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<br />DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com3tag:blogger.com,1999:blog-6465519195787259999.post-73302712699265445582019-12-15T23:30:00.002+00:002019-12-16T12:49:05.366+00:00Bolachinhas árvore de natal<div dir="auto" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">
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Cada vez mais, são os presentes homemade que me fascinam e me entretêm nas semanas que antecedem o Natal. Imaginar-me a calcorrear lojas apinhadas, sem saber bem o que oferecer, ou encher a casa dos amigos com o que eles já têm, não é de todo a minha atitude natalícia preferida. </div>
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É com orgulho e com muito entusiasmo que me vejo, nos últimos anos, a elaborar carinhosamente presentes Natal feitos com a habilidade possível e com ideias repescadas aqui e ali.</div>
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Espero que sirvam de inspiração para quem aqui vem e para quem os recebe desejo um santo Natal. Onde impere o amor, a tolerância a compreensão e muita muita amizade :-)</div>
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<i><span style="background-color: #38761d; color: white;">Bolachinhas árvore de Natal</span><span style="background-color: white; color: white;"> </span><span style="background-color: white; color: #444444; font-size: x-small;">(</span><span style="background-color: white; font-size: x-small;">inspirado <a href="https://www.youtube.com/watch?v=k9hwX_sddSo">daqui</a>)</span></i><br />
<span style="font-size: x-small;"><i>"quiero cupcakes" - Pam & Fer</i></span><br />
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<b>Ingredientes</b><br />
500g de farinha peneirada sem fermento<br />
200g de açúcar em pó<br />
1 ovo tamanho L<br />
250g de manteiga a temperatura ambiente<br />
1 colher de chá de pasta de baunilha<br />
1 pitada de sal<br />
Pasta de açúcar verde vermelha<br />
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<b>Preparação</b><br />
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Começar por juntar o sal à farinha previamente peneirada e mexer bem.</div>
<div style="text-align: justify;">
Numa batedeira colocar a manteiga a temperatura ambiente e o açúcar em pó. Começar por bater devagar para o açúcar não voar e depois bater durante cerca de 5 minutos. </div>
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A seguir bater um pouco o ovo e adicionar à mistura. Deixar integrar bem e adicionar a colher de pasta de baunilha. Bater um pouco mais para o sabor se distribuir por toda a massa.</div>
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Depois de bem misturado baixar a velocidade para o mínimo a ir adicionando a farinha às colheradas. Bater muito devagar para que quando assadas não fiquem duras. Integrar bem toda a farinha e verificar.</div>
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Formar uma bola, dividir ao meio e estender entre duas folhas de papel vegetal com grossura de 6mm. </div>
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Colocar num tabuleiro em que fique lisa e levar ao frigorífico durante uma hora ou ao congelador por uns 10 minutos.</div>
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Retirar o papel superior e recortar com o cortante em forma de árvore de natal. Retirar para um tabuleiro de forno forrado a papel vegetal. Com a massa sobrante voltar a estender e levar ao frio e repetir o processo até terminar a massa.</div>
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Levar ao forno por cerca de 10 minutos a 170º.</div>
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Retirar, deixar arrefecer e decorar com a pasta de açúcar usando a mesma forma que se usou nas bolachas. Decorar com estrelas igualmente de pasta de açúcar e salpicar levemente com açúcar em pó.</div>
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Divirtam-se.<br />
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<i style="background-color: white;"><span style="color: #666666;">christmas tree cookies </span></i></div>
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<span style="background-color: white;"><span style="color: #666666;"><br /></span></span></div>
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<b style="background-color: white;"><span style="color: #666666;">ingredients</span></b></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">500g all purpose flour</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">200g powdered sugar</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">1 egg size L</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">250g butter at room temperature</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">1 tsp vanilla paste</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">1 pinch of salt</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Red Green fondant</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;"><br /></span></span></div>
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<b style="background-color: white;"><span style="color: #666666;">preparation</span></b></div>
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<span style="background-color: white;"><span style="color: #666666;">Begin by adding the salt to the previously sifted flour and stir well.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">In a mixer put the butter at room temperature and the powdered sugar. Start by beating slowly so that the sugar does not fly and then beating for about 5 minutes.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Beat the egg a little and add to the mixture. Let integrate well and add the vanilla paste spoon. Beat a little more for the flavor to spread throughout the dough.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Once well mixed, lower the speed to the minimum to add the flour with a spoon. Beat very slowly so that when baked they don't get hard. Integrate all flour well and check.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Form a ball, split in half and spread between two sheets of parchment paper with 6mm thickness</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Place on a flat board and refrigerate for one hour or freezer for about 10 minutes.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Remove the top paper and cut with the Christmas tree cutter. Remove to a baking tray lined with parchment paper. With the remaining dough re-extend and cool, repeat the process until the dough is finished.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Bake for about 10 minutes at 170º.</span></span></div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="color: #666666;">Remove, let them cool and decorate with fondant using the same cookies cutter. Decorate with stars equally of fondant and sprinkle lightly with powdered sugar.</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">Have fun</span></span></div>
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Feliz Natal. Com paz e amor no mundo...</div>
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<span style="background-color: #38761d; color: white;">Mais presentes de Natal "homemade"aqui:</span><br />
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<br /></div>
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<b> t</b><i style="font-weight: bold;">rufas de chocolate e caju e húngaros</i></div>
<div style="background-color: white; color: #222222;">
- <a href="http://dbiscoito.blogspot.com/2017/12/presentes-homemade-com-amor.html">http://dbiscoito.blogspot.com/2017/12/presentes-homemade-com-amor.html</a></div>
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<br /></div>
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<b><i>geleia de marmelo</i></b></div>
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- <a href="https://dbiscoito.blogspot.com/2016/12/geleia-dos-marmeleiros-da-serra-de.html">https://dbiscoito.blogspot.com/2016/12/geleia-dos-marmeleiros-da-serra-de.html</a></div>
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<br /></div>
<div style="background-color: white; color: #222222;">
<b><i>tapete de chocolate com frutos secos</i></b></div>
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- <a href="https://dbiscoito.blogspot.com/2015/12/natal-doce-e-cheio-de-mimo.html">https://dbiscoito.blogspot.com/2015/12/natal-doce-e-cheio-de-mimo.html</a></div>
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<b><i>bolachinhas speculaas de rena</i></b></div>
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- <a href="https://dbiscoito.blogspot.com/2014/12/bolachas-specolaas-loos-de-natal-e-o.html" style="background-color: transparent;">https://dbiscoito.blogspot.com/2014/12/bolachas-specolaas-loos-de-natal-e-o.html</a></div>
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<br /></div>
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<b> <i> licor de castanha</i></b></div>
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- <a href="https://dbiscoito.blogspot.com/2013/12/presentes-homemade-e-um-licor-de.html">https://dbiscoito.blogspot.com/2013/12/presentes-homemade-e-um-licor-de.htm</a>l</div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-21337348180484543512019-11-16T12:00:00.000+00:002019-11-16T12:00:12.232+00:00Salame de chocolate para 14... mais uma ;-)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyTSui61aYCQaFRd3ciIw8VxglvWjl1pNyK_ItrJQlT2sTYL-m7ebr3mNMtzEt08DXNHiKiga6c_UVJb6R4c83-Kuaq0ilrDMtMJK1D1fZdMX__vGeXj7yNt-lL-TmsZrIhs6cDtgUMM/s1600/5305_ok_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyTSui61aYCQaFRd3ciIw8VxglvWjl1pNyK_ItrJQlT2sTYL-m7ebr3mNMtzEt08DXNHiKiga6c_UVJb6R4c83-Kuaq0ilrDMtMJK1D1fZdMX__vGeXj7yNt-lL-TmsZrIhs6cDtgUMM/s640/5305_ok_1.JPG" width="426" /></a></div>
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Um salame de chocolate não é nenhuma novidade, não fosse <u>O</u> salame de chocolate da tia Didi. </div>
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<u>O</u> salame do lanche das tardes de praia, <u>O</u> salame de presença obrigatória nas festas de anos, <u>O</u> salame dos filhos, sobrinhos, netos, bisnetos e sobrinha, claro!</div>
<span style="text-align: justify;">Tem morada
certa no frigorífico da avó/tia Didi e quem o abre em dia de salame, vê a
prateleira cheia de rolinhos de tamanhos convenientes, cuidadosamente embrulhados
em papel vegetal, prontinhos a serem roubados por quem chegar. </span><span style="text-align: justify;">Não interessa que já seja
mãe ou pai, </span><u style="text-align: justify;">O</u><span style="text-align: justify;"> salame é para todos. Para os 14… entre netos e bisnetos. E para
mim, se lá apareço também!</span><br />
<span style="text-align: justify;">Afinal, quem não se derrete por uma fatia de salame de chocolate?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKDAFU6-1yQGHdRBIzK1pxxSjT78rQRYVft14WlGBq-dlS5ViHrUvVhjIgz-3uQl9R1eLIBtD6BjQPFwqagCOmSCa-yqy9bnpP1Aes8XGhkSoxkFjgXyNHgJkCJvQ1pvhNWeW6CIeeag/s1600/Jun%25C3%25A7%25C3%25A3o_1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKDAFU6-1yQGHdRBIzK1pxxSjT78rQRYVft14WlGBq-dlS5ViHrUvVhjIgz-3uQl9R1eLIBtD6BjQPFwqagCOmSCa-yqy9bnpP1Aes8XGhkSoxkFjgXyNHgJkCJvQ1pvhNWeW6CIeeag/s640/Jun%25C3%25A7%25C3%25A3o_1.png" width="640" /></a></div>
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<i style="background-color: #b45f06;"><span style="color: white;">Salame de chocolate</span></i></div>
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<b>Ingredientes</b></div>
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100g de manteiga</div>
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100g de chocolate</div>
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4 gemas</div>
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250g de açúcar</div>
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250g de bolacha-maria</div>
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<img height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexZyF266Fg5iXD254jUQWlRbjIqsIT3KXj0O6X6PL6fgDCPeyHKyZAmIvJsq2LebpCvdqFtTGqTopTYnF2HyVSo884X_XidK9BzBVEtw6-m2DdkaLAPK6ig1JIzXPhlcMoZ4zKcgBOhM/s200/Favicon.png" width="25" /></div>
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<b>Preparação</b></div>
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Derreter a manteiga com o chocolate cortado em pedaços. Bater as 4 gemas e o açúcar. Quando o chocolate estiver derretido e ainda um pouco quente, misturar com as gemas e o açúcar mexendo muito bem.</div>
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Partir as bolachas aos bocadinhos e misturar amassando com as mãos para formar um rolo.</div>
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Enrolar em papel vegetal e deixar no frio até ao dia seguinte para tomar consistência.</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgID6syBALmRqazGJ3mAYTaecG7IDf6WihgiWcCmYRydfFhzFx_AQbA-SGFiZkX8CKxhDFNu0Igrp4DTBUSyWthfxrc8kqxunODhUx303ETvU1tV2spS-mYgj2pv6UgoBshuwRo8zN5Pnc/s1600/spacer.png" /></div>
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<i><span style="color: #999999;">chocolate </span></i></div>
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<i><span style="color: #999999;">salami</span></i></div>
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<i><span style="color: #999999;"><br /></span></i></div>
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<b><span style="color: #999999;">ingredients</span></b></div>
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<span style="color: #999999;">100g of butter</span></div>
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<span style="color: #999999;">100g of chocolate</span></div>
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<span style="color: #999999;">4 gems</span></div>
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<span style="color: #999999;">250g of sugar</span></div>
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<span style="color: #999999;">250g "maria" biscuits</span></div>
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<span style="color: #999999;"><br /></span></div>
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<img height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexZyF266Fg5iXD254jUQWlRbjIqsIT3KXj0O6X6PL6fgDCPeyHKyZAmIvJsq2LebpCvdqFtTGqTopTYnF2HyVSo884X_XidK9BzBVEtw6-m2DdkaLAPK6ig1JIzXPhlcMoZ4zKcgBOhM/s200/Favicon.png" width="25" /></div>
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<b><span style="color: #999999;">preparation</span></b></div>
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<span style="color: #999999;">Melt the butter with the chocolate cut into pieces. Beat the 4 egg yolks and the sugar. When the chocolate is melted and still a little hot, mix with the egg yolks and sugar, stirring very well.</span></div>
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<span style="color: #999999;">Break the "maria" biscuits into pieces and mix by kneading with your hands to form a roll.</span></div>
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<span style="color: #999999;">Wrap in parchment paper and allow to cool until next day for consistency.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPpEZLyDgduDnaiEcjcd0SwXo5OUHaDAmPtHPXXGxGORp8AbkUakbjcCHUZY3srmxYpBkQTj2Wvb1v6Yh3MXVPqiCtX_XTQTbregFEygABQLEF40wlflz-hmrrJdD85x_hBxQ4lrvNYc/s1600/5316_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPpEZLyDgduDnaiEcjcd0SwXo5OUHaDAmPtHPXXGxGORp8AbkUakbjcCHUZY3srmxYpBkQTj2Wvb1v6Yh3MXVPqiCtX_XTQTbregFEygABQLEF40wlflz-hmrrJdD85x_hBxQ4lrvNYc/s640/5316_ok.JPG" width="640" /></a></div>
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<span style="text-align: justify;"><br /></span><span style="text-align: justify;">Bom apetite ;-)</span><br />
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<br />DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com1tag:blogger.com,1999:blog-6465519195787259999.post-28114460462793177072019-04-18T08:59:00.002+01:002019-04-18T09:19:13.015+01:00Brigadeiros de caju e morangos desidratados para o sol que me falta...<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPTqcrCElBJPJ_5hQo7CM7FvECWHZhRCt6po5_lUQjG4_hfsgLLwHFbuIvXHHVXAgsMEPpdr3MxNTtjNohjBH5XNAITRHZjmFWtA5KA2f5RHrmKa6zvbRx_nGjo7PoWwgpxmvd4UuV0E/s1600/IMG_0947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPTqcrCElBJPJ_5hQo7CM7FvECWHZhRCt6po5_lUQjG4_hfsgLLwHFbuIvXHHVXAgsMEPpdr3MxNTtjNohjBH5XNAITRHZjmFWtA5KA2f5RHrmKa6zvbRx_nGjo7PoWwgpxmvd4UuV0E/s640/IMG_0947.JPG" width="640" /></a></div>
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É tempo de Páscoa. </div>
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É também tempo de Primavera, embora a chuva teime em não me deixar largar as botas, os lenços, as camisolas que cobrem os braços que já pedem calor. Preciso dos meus ténis de pano, dos óculos de sol e do sol no rosto. De pensar em férias, passeios, lugares novos para conhecer ou velhos para revisitar. Caminhar até o dia acabar por entre verde, amarelo, azul, de gargalhadas e aventuras e ver o pôr do sol numa praia qualquer. Mas por agora é sonho que aguarda o momento certo para chegar, que o cinzento insiste em não sair da minha cabeça...</div>
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E enquanto o céu não fica azul, o sol não espreita e a vida não acontece, fico por casa, pela cozinha a fazer o que me dá gosto, para mim e para os meus. </div>
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Páscoa pede amêndoas, coelhinhos e ovos de chocolate. Pede família, pede uma mesa colorida e pede brigadeiros. Por que não?<br />
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<i style="background-color: #e06666;"><span style="color: white;">Brigadeiros de caju e morangos desidratados</span></i></div>
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<div>
<b>Ingredientes</b> <i>(<span style="font-size: x-small;">massa</span>)</i></div>
<div>
1 lata de leite condensado</div>
<div>
15g de chocolate em pó</div>
<div>
5g de cacau em pó</div>
<div>
40g de manteiga</div>
<div>
80g de caju grosseiramente picado</div>
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<br /></div>
<div>
<b>Ingredientes</b> <i>(<span style="font-size: x-small;">envolver</span>)</i></div>
<div>
20g de morangos desidratados e pulverizados </div>
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Coco ralado</div>
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<b><br /></b></div>
<div>
<b>Preparação</b></div>
<div style="text-align: justify;">
Colocar todos os ingredientes para a massa, menos o caju, num tacho e levar ao lume. Mexer constantemente até ao momento em que ao rapar o fundo do tacho com uma espátula forme uma estrada. Adicionar o caju picado, envolver e retirar do lume para um prato untado com um pouco de óleo. Deixar arrefecer completamente.</div>
<div style="text-align: justify;">
Fazer bolinhas com cerca de 20g e envolver no coco ralado ou nos morangos desidratados pulverizados.</div>
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<div style="text-align: justify;">
Páscoa Feliz<br />
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<div style="text-align: center;">
<span style="color: #666666;"><i>Cashew</i></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><i>and dehydrated </i></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><i>strawberries</i></span></div>
<div style="text-align: center;">
<i style="color: #666666;">"brigadeiros" </i></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <i><span style="font-size: x-small;">(dough)</span></i></span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 can of condensed milk</span></div>
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<span style="color: #666666;">15g chocolate powder</span></div>
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<span style="color: #666666;">5g of cocoa powder</span></div>
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<span style="color: #666666;">40g butter</span></div>
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<span style="color: #666666;">80g coarsely chopped cashew</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;"><i>(cover)</i></span></span></div>
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<span style="color: #666666;">20g of dehydrated and powdered strawberries</span></div>
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<span style="color: #666666;">Grated coconut</span></div>
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<span style="color: #666666;"><b>preparation</b></span></div>
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<span style="color: #666666;">Put all the ingredients for the dough, except the cashew, in a saucepan and bring to the heat. Stir constantly until the time when shaving the bottom of the pan with a spatula forms a road. Add the chopped cashew, wrap and remove from the heat to a greased dish with oil. Allow to cool completely.</span></div>
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<span style="color: #666666;">Make balls with 20g and cover with the grated coconut or the </span><span style="color: #666666;">powdered </span><span style="color: #666666;">dehydrated strawberries.</span></div>
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<span style="color: #666666;">Happy Easter</span></div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com4tag:blogger.com,1999:blog-6465519195787259999.post-33338226964478829642019-02-06T10:00:00.000+00:002019-04-02T10:11:14.416+01:00Aniversário chocolatudo para quem não queria cor de rosa :-)<div class="separator" style="clear: both; text-align: center;">
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Moro no centro da cidade. Não gosto de viver aqui, mas agrada-me a "qualidade de vida" de ir a pé para o trabalho, de ter as escolas à minha volta, supermercados, ginásios, lojas. Tenho igualmente os amigos dos meus filhos, a minha casa é o "poiso" diário :-)</div>
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Quer seja para um jogo de playstation, um arranjo da maquilhagem, uma roupa para troca ou o almoço, é na minha casa que todos caem. </div>
<div style="text-align: justify;">
Mas não é coisa que me incomode! Desde pequeninos que me habituei à vizinhança mais pequena que se trocava acima e abaixo num abrir e fechar de portas. De tal maneira que comecei a colocar um calço na porta e assim não ter que correr constantemente para a abrir aos salta-pocinhas.</div>
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Sempre tive a casa cheia de criançada. Fazíamos festas de pijama, almoços, lanches e quase não havia fim de semana que não tivesse o carro cheio de risinhos animados para um passeio. Todos os anos há amigos que passam férias connosco; desde a Páscoa na aldeia à praia no Verão. </div>
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Eles gostam tanto! Mantêm-se entretidos em brincadeiras, cartas, bicicleta, banhos de mar ou passeios pela serra. E eu, ou vou com eles, ou aproveito o seu tempo de ausência para ler, tratar de alguma coisa em casa, ou simplesmente aproveitar um pouco o sofá para mim.</div>
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Vivo no meio dos adolescentes, das BFF, da <strike>música,</strike> ou algo que se faz passar por ela, a ecoar pela casa. Do cheiro das pizzas compradas para o magote que vem almoçar, das saídas, dos aniversários.<br />
É de aniversário este bolinho. Foi para uma amiga da minha Caracol, a Luana, risonha e de estridentes gargalhadas que não queria nada cor de rosa. Pois... mas rendeu-se a este chocolatudo bolo enfeitado de flores cor de rosa. E se estava bom!!!...<br />
Parabéns "sobrinha" ;-)<br />
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<i><span style="background-color: #ea9999; color: white;">Bolo de pepitas de chocolate</span></i> <span style="font-size: x-small;"><i>(inspirado <a href="https://www.youtube.com/watch?v=vypM4AYOGaA&t=232s">daqui</a>)</i></span><br />
<i style="background-color: white; color: #666666; font-family: "Open Sans"; font-size: x-small;">"cupcake Jemma" - Jemma & team</i><br />
<b><br />
</b> <b>Ingredientes</b> <i><span style="font-size: x-small;">(bolo)</span></i><br />
275g de açúcar refinado<br />
265g de farinha de trigo<br />
50g de cacau em pó - 50<br />
1 pitada de sal<br />
1 colher de chá de bicarbonato de sódio<br />
100g de pepitas de chocolate<br />
175 ml de café frio<br />
175 ml de Leitelho<br />
160ml de óleo<br />
3 grandes ovos L a temperatura ambiente<br />
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(recheio)</span></i><br />
1 chávena de nozes moídas<br />
1 lata de leite condensado cozido<br />
1 colher de sopa de manteiga<br />
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(</span></i><i style="font-family: "Open Sans";"><span style="font-size: x-small;">buttercream de chocolate</span></i><i><span style="font-size: x-small;">)</span></i><br />
300g manteiga sem sal temperatura ambiente<br />
540g açúcar em pó peneirado<br />
4 colheres de sopa de leite a temperatura ambiente<br />
180g chocolate negro derretido e ligeiramente arrefecido (<i><span style="font-size: x-small;">usei <a href="https://www.productosdeasturias.com/es/chocolates-gourmet/chocolate-negro-artesano-75-cacao.html#/3-peso-1_kg">este</a></span></i>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLfkt8fEyme7PbTj4fe8tAqArA_KwIoAMxvaSWN6BSIrfIBhuSNRwkBK2G6jW3OLnmfoEDovxTA3TipUDUxghxTJgIPrkkHt0PIcokcAkB_bpLHZJiwSo_TfPeN0xjhy8EhpTD1xGplk/s1600/Favicon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="192" data-original-width="192" height="30" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLfkt8fEyme7PbTj4fe8tAqArA_KwIoAMxvaSWN6BSIrfIBhuSNRwkBK2G6jW3OLnmfoEDovxTA3TipUDUxghxTJgIPrkkHt0PIcokcAkB_bpLHZJiwSo_TfPeN0xjhy8EhpTD1xGplk/s200/Favicon.png" width="30" /></a></div>
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<b style="background-color: white; font-family: "Open Sans";">Preparação</b><span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 12.1px;"> </span><span style="background-color: white; font-family: "open sans";"><i><span style="font-size: x-small;">(bolo)</span></i></span><br />
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<span style="background-color: white; font-family: "open sans";">Untar 3 formas de <span style="color: #cc0000;">17cm. </span>Cobrir o fundo com papel vegetal untar novamente e polvilhar com farinha.</span></div>
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<span style="background-color: white; font-family: "open sans";">Numa tigela já com o açúcar colocar uma peneira. Deitar a farinha, o chocolate em pó, o sal e o bicarbonato de sódio. Peneirar tudo para cima do açúcar e acrescentar as pepitas de chocolate. Misturar tudo muito bem com uma vara de arames. </span></div>
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<span style="background-color: white;"><span style="font-family: "open sans";">Juntar os líquidos: O café, o leitelho (</span></span><span style="background-color: white; font-family: "open sans";"><i><span style="font-size: x-small;">Preparar o leitelho deitando o</span></i></span><span style="background-color: white; font-family: "open sans";"><span style="font-size: x-small; font-style: italic;"> leite numa tigela e juntar gotas de 1/2 limão ou vinagre. Mexer e deixar num local morno de preferência, até ficar talhado),</span> o óleo</span><span style="background-color: white; font-family: "open sans";"> e os ovos. Mexer com a vara de arames até incorporar tudo.</span></div>
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<span style="background-color: white; font-family: "open sans";">Deitar os líquidos sobre a mistura dos secos e novamente com a vara de arames, envolver até ficar homogéneo.</span></div>
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<span style="background-color: white; font-family: "open sans";">Distribuir a mesma quantidade pelas formas e levar ao forno até cozer. Conferir com um palito. Desenformar e deixar arrefecer completamente numa grelha.</span></div>
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<b style="background-color: white; font-family: "Open Sans";">Preparação</b><span style="background-color: white; color: #666666; font-family: "open sans"; font-size: 12.1px;"> </span><span style="background-color: white; font-family: "open sans";"><i><span style="font-size: x-small;">(recheio)</span></i></span><br />
<span style="background-color: white; font-family: "open sans";">Num tachinho levar ao lume o leite condensado, as nozes moídas e a manteiga. Deixar aquecer mexendo sempre e quando começar a ferver desligar e reservar.</span><br />
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</span> <span style="background-color: white; font-family: "open sans";"><b>Preparação</b> <i><span style="font-size: x-small;">(buttercream de chocolate)</span></i></span><br />
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<span style="font-family: "open sans";">Colocar a manteiga na tigela da batedeira e bater a velocidade média/alta por uns 5 minutos. </span></div>
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<span style="font-family: "open sans";">Deverá ficar cremosa e clara.</span></div>
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<span style="font-family: "open sans";">Adicionar o açúcar em pó peneirado, em 2 vezes e bater por 3 minutos +/- entre cada adição, para incorporar bem na manteiga. Começar por bater devagar para não levantar pó de açúcar e depois aumentar a velocidade. Terminar o açúcar e bater mais uns 5 minutos.</span></div>
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<span style="font-family: "open sans";">Adicionar as 4 colheres de leite em velocidade baixa</span><span style="font-family: "open sans";"> deixando escorrer pela lateral da tigela, e conferindo a consistência. Bater por mais 3 minutos em velocidade alta até que fique tudo bem incorporado. Adicionar o chocolate derretido em banho-maria, frio mas cremoso. Bater em velocidade média por uns 2 minutos</span></div>
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<span style="font-family: "open sans";">Testar a consistência e juntar mais leite se necessário. Deverá ficar muito macio para espalhar bem.</span></div>
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<span style="background-color: white; font-family: "open sans";"><b>Montagem do bolo</b></span><br />
<span style="background-color: white; font-family: "open sans";">Depois de esfriar, nivelar os bolos com uma faca ou com um nivelador.</span><br />
<span style="background-color: white; font-family: "open sans";">Entre cada camada de bolo colocar o recheio de nozes. Cobrir com o buttercream de chocolate e decorar a gosto. Neste caso, apropriado a uma menina de 16 anos que não queria cor de rosa... :-) rendeu-se!!!</span></div>
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<span style="background-color: white; text-align: start;"><span style="color: #666666; font-family: "open sans";"><i>choc chip </i></span></span><i style="background-color: white; font-family: "Open Sans"; text-align: start;"><span style="color: #666666;">layer </span></i></div>
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<i style="background-color: white; font-family: "Open Sans"; text-align: start;"><span style="color: #666666;">cake</span></i><span style="background-color: white; font-family: "open sans";"> </span></div>
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<span style="color: #666666; font-family: "open sans";"><b>ingredients</b> <span style="font-size: x-small;"><i>(cake)</i></span></span></div>
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<span style="color: #666666; font-family: "open sans";">275g sugar</span></div>
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<span style="color: #666666; font-family: "open sans";">265g all propose flour</span></div>
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<span style="color: #666666; font-family: "open sans";">50g cocoa powder </span></div>
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<span style="color: #666666; font-family: "open sans";">1 pinch of salt</span></div>
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<span style="color: #666666; font-family: "open sans";">1 teaspoon baking soda</span></div>
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<span style="color: #666666; font-family: "open sans";">100g of chocolate chips</span></div>
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<span style="color: #666666; font-family: "open sans";">175 ml cold coffee</span></div>
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<span style="color: #666666; font-family: "open sans";">175 ml buttermilk</span></div>
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<span style="color: #666666; font-family: "open sans";">160ml oil</span></div>
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<span style="color: #666666; font-family: "open sans";">3 large eggs L at room temperature</span></div>
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<span style="color: #666666; font-family: "open sans";"><b>ingredients</b> <span style="font-size: x-small;"><i>(stuffing)</i></span></span></div>
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<span style="color: #666666; font-family: "open sans";">1 cup ground walnuts</span></div>
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<span style="color: #666666; font-family: "open sans";">1 can cooked condensed milk</span></div>
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<span style="color: #666666; font-family: "open sans";">1 tbs butter</span></div>
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<span style="color: #666666; font-family: "open sans";"><b>ingredients</b><span style="font-size: x-small;"><i> (buttercream)</i></span></span></div>
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<span style="color: #666666; font-family: "open sans";">300g unsalted butter room temperature</span></div>
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<span style="color: #666666; font-family: "open sans";">540g sifted powdered sugar</span></div>
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<span style="color: #666666; font-family: "open sans";">4 tablespoons milk at room temperature</span></div>
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<span style="color: #666666; font-family: "open sans";">180g black chocolate melted and slightly cooled <span style="font-size: x-small;"><i>(I used <a href="https://www.productosdeasturias.com/es/chocolates-gourmet/chocolate-negro-artesano-75-cacao.html#/3-peso-1_kg">this</a>)</i></span></span></div>
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<span style="color: #666666;"><b>preparation</b> <span style="font-size: x-small;"><i>(cake)</i></span></span></div>
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<span style="color: #666666;">Grease four 17cm tins. </span></div>
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<span style="color: #666666;">Top the bottom with parchment paper, grease again and powder with flour.</span></div>
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<span style="color: #666666;">In a bowl already with the sugar put a sieve. Pour flour, chocolate powder, salt and baking soda. Sift everything onto the sugar and add the chocolate chips. Mix everything very well with a whisk.</span></div>
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<span style="color: #666666;">Add the liquid: Coffee, buttermilk (<span style="font-size: x-small;"><i>prepare the buttermilk by pouring the milk into a bowl and add drops of 1/2 lemon or vinegar. Stir and leave in a warm place preferably until finely clabber</i></span>), oil and eggs. Stir with the whisk until everything is incorporated.</span></div>
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<span style="color: #666666;">Pour the liquids over the dry mix and again with the whisk, wrap until homogeneous.</span></div>
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<span style="color: #666666;">Distribute the same quantity by the pans and bring to the oven until cooked. Check with a toothpick. Unmold and allow to cool completely on a grill.</span></div>
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<span style="color: #666666;"><b>preparation</b> <i><span style="font-size: x-small;">(filling)</span></i></span></div>
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<span style="color: #666666;">Take condensed milk, ground walnuts, and butter on a small pan. </span></div>
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<span style="color: #666666;">Let it warm stirring always and when start to boil take it off and reserve.</span></div>
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<span style="color: #666666;">preparation <span style="font-size: x-small;"><i>(buttercream)</i></span></span></div>
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<span style="color: #666666;">Put the butter in the bowl of the mixer and beat the medium / high speed for about 5 minutes.</span></div>
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<span style="color: #666666;">It should be creamy and clear.</span></div>
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<span style="color: #666666;">Add the sifted powdered sugar in 2 times and beat for 3 minutes +/- between each addition, to incorporate well into the butter. Start by tapping slowly so as not to lift sugar powder and then increase speed. Finish the sugar and beat for another 5 minutes.</span></div>
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<span style="color: #666666;">Add the 4 tablespoons of milk at low speed letting it drain down the side of the bowl, and giving consistency. Beat for another 3 minutes at high speed until all is well incorporated. Add the melted chocolate to, cold but creamy. Crash on average speed for about 2 minutes</span></div>
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<span style="color: #666666;">Test the consistency and add more milk if necessary. It should be very soft to spread well.</span></div>
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<b><span style="color: #666666;">assembling the cake</span></b></div>
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<span style="color: #666666;">After cooling, level the cakes with a knife or a cake leveler</span></div>
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<span style="color: #666666;">Between each layer of cake put the filling of walnuts. </span></div>
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<span style="color: #666666;">Cover with the buttercream and garnish to taste.</span></div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com0tag:blogger.com,1999:blog-6465519195787259999.post-21508510006102729542019-01-20T11:00:00.000+00:002019-01-20T12:11:45.273+00:00Pithivier bêbado de aguardente... e textos que andam por aí<div class="separator" style="clear: both; text-align: center;">
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Gosto da chuva. Gosto de me enrolar no velhinho edredon de penas, que dorme comigo desde 1990 :-) Gosto de ouvir as gotas incertas da chuva que cai e bate na pedra do terraço. Gosto especialmente quando estou na praia, senti-la mesmo ali ao lado, a saltitar na tijoleira da varanda.</div>
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<span style="text-align: justify;">"Nesse barulho fecho os olhos e enrosco-me nos momentos, enrosco-me nos sons, enrosco a cabeça com as mãos. Fico parada no tempo, presa ao coração. Tapo os ouvidos...</span><br />
<span style="text-align: justify;">O mar persegue-me e a chuva é música a tocar-me, devagarinho. Tenho nos olhos o verde, o vento, a terra, a aventura.</span><br />
<span style="text-align: justify;">Enrosco-me no edredon, enrosco-me na vida, enrosco-me na noite, enrosco-me em ti. Sinto a brisa que passa, forte, decidida, determinada que, delicadamente, empurra a árvore presa ao chão e ela, numa força corajosa, mantém as raízes alinhadas.</span><br />
<span style="text-align: justify;">Tu és a brisa, eu sou a árvore."</span><br />
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<span style="background-color: white;">E depois deste momento de memórias que vou escrevinhando aqui e ali, deixo-vos o meu "bêbado" Pethivier, queridas Susana <a href="https://www.bastacheio.com/">Basta Cheio</a> e Lia <a href="https://lemonandvanilla.blogspot.com/">Lemon and Vanilla</a>. És tu Susaninha que leva com este embriagado riscadinho, para celebrar o <a href="https://www.bastacheio.com/2019/01/pithivier-porto-tangerina-e-alfarroba/">Sweet World</a> de Janeiro. </span></div>
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<span style="background-color: white;">Bom proveito, girls</span></div>
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<i style="background-color: #b45f06;"><span style="color: white;">Pithivier bêbado de aguardente</span></i></div>
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<b>Ingredientes</b></div>
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2 embalagens de massa folhada </div>
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1 chávena de amêndoas fatiadas</div>
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1 chávena de açúcar em pó</div>
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100g de manteiga sem sal a temperatura ambiente</div>
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1 ovo</div>
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1 Colher de sopa de aguardente</div>
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½ chávena de pepitas de chocolate</div>
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1 embalagem pequena de pêssego em calda escorrido</div>
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1 ovo batido com 2 colheres de sopa de água </div>
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<b>Preparação</b><o:p></o:p></div>
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Colocar as amêndoas num tabuleiro e levar ao forno a 190° por alguns minutos até dourar e ficar perfumado. Deixar esfriar no tabuleiro.<o:p></o:p></div>
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Usando um liquidificador, triturar as amêndoas até ficar de um modo areado.<o:p></o:p></div>
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Numa tigela, misturar as amêndoas moídas e o açúcar. Noutra tigela separada, bater a manteiga com a batedeira e adicionar o ovo em velocidade baixa, em seguida misturar as amêndoas com o açúcar e depois a aguardente. Juntar as pepitas de chocolate. Levar ao frigorífico por 15 minutos.<o:p></o:p></div>
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Desenrolar as massas folhadas e usando uma forma de bolo e uma faca, recortar em cada uma um círculo de cerca de 21cm. Espalhar o recheio de amêndoa deixando uma margem de 1,5 cm. Cortar os pêssegos em quartos e espalhar em redor. Pincelar com o ovo batido ao longo da borda. Colocar o outro círculo de massa na parte superior, selando e prensando as bordas com um garfo. Levar ao frigorífico por mais 15 minutos para solidificar um pouco.<br />
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Pincelar levemente a massa com o ovo batido. Com a ponta de uma faca, marcar a parte superior da massa começando no centro e fazendo fendas rasas de linhas curvas (como um cata-vento) de cima para baixo.<o:p></o:p></div>
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Assar a 190° por 30 minutos. Reduzir a temperatura para 175° F e assar por mais 20 minutos ou até que a massa fique com um tom marrom dourado escuro. Servir morno ou a temperatura ambiente.<o:p></o:p></div>
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Opção: Polvilhar com açúcar de confeiteiro.<br />
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<i><span style="color: #666666;">Drunk </span></i></div>
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<i><span style="color: #666666;">Phitivier </span></i></div>
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<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<b><span style="color: #666666;">ingredients</span></b></div>
<div style="text-align: center;">
<span style="color: #666666;">2 package puff pastry dough</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 cup blanched, sliced almonds</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 cup confectioner sugar</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 stick unsalted butter, soft</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 egg</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 tbsp brandy</span></div>
<div style="text-align: center;">
<span style="color: #666666;">½ cup mini chocolate chips</span></div>
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<span style="color: #666666;"></span></div>
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<span style="color: #666666;">Egg wash (1 egg and 2 Tbsp. water, beaten)</span></div>
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<span style="color: #666666;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhUblRcS5vV3tvTBrzbpIkri2mPi7_TJlcAgCsYcQFPCIcYDBYsYWDk4Nk2PeAQMioPpaLBceefs_2hcO7NMjd2KSOYnpTPvtogBRSYRGBkp6BgFSV3BHZTR33LXnbPQPxQrbTlhTuwg/s1600/FAVICON_qualidade.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666;"><img border="0" data-original-height="192" data-original-width="192" height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhUblRcS5vV3tvTBrzbpIkri2mPi7_TJlcAgCsYcQFPCIcYDBYsYWDk4Nk2PeAQMioPpaLBceefs_2hcO7NMjd2KSOYnpTPvtogBRSYRGBkp6BgFSV3BHZTR33LXnbPQPxQrbTlhTuwg/s200/FAVICON_qualidade.png" width="25" /></span></a></div>
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<b><span style="color: #666666;">preparation</span></b></div>
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<span style="color: #666666;">Toast almonds on baking sheet at 375°F until golden and fragrant. Cool on plate.</span></div>
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<span style="color: #666666;">Using blender, grind almonds until firmly ground.</span></div>
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<span style="color: #666666;">In medium bowl, stir ground almonds and sugar together. In a separate bowl, cream butter with electric mixer and add 1 egg on low speed, then almond and sugar mixture, then brandy. Stir in chocolate chips. Chill in refrigerator for 15 minutes.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Unroll refrigerated puff pastry dough and trace 9 in. circles with cake pans.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Spread almond filling on one circle leaving 1½ in. edge. Cut the peaches into quarters and spread around.</span><span style="color: #666666;"> Brush egg wash along edge. Lay another dough circle on top, sealing and crimping edges with fork tines. Chill in refrigerator for another 15 minutes for extra support.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Lightly brush pastry with egg wash. With tip of knife, score top of pastry starting at center and make shallow slits of curved lines (like a pinwheel) from top to bottom.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Bake at 375°F for 30 minutes. Reduce heat to 350°F and bake for 20 more minutes until pastry is a dark golden brown. Serve warm or at room temperature.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Option: Dust with confectioner sugar </span></div>
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Beijos, queridas e até breve :-)</div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com6tag:blogger.com,1999:blog-6465519195787259999.post-78369180875499626662018-12-20T09:34:00.005+00:002018-12-20T14:50:26.398+00:00Rolinhos de canela e noz moscada... Natal, família.<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAAHpfGn5hv1Fyp1Gug39yrJNnTPmqoBVRrrBWGXhUyJcPMCurBOOyxLIfZE3QIRuPmEpq_sDiiPiAZsxYU_iSpFHco0SDVqTD63Tv-Ba8mtf6pyA9hJPOyrbDD-NPfkPC75n7f1mLYc/s1600/5882_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1029" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAAHpfGn5hv1Fyp1Gug39yrJNnTPmqoBVRrrBWGXhUyJcPMCurBOOyxLIfZE3QIRuPmEpq_sDiiPiAZsxYU_iSpFHco0SDVqTD63Tv-Ba8mtf6pyA9hJPOyrbDD-NPfkPC75n7f1mLYc/s640/5882_ok.JPG" width="640" /></a></div>
<span style="background-color: white; text-align: justify;"><br /></span>
<span style="background-color: white; text-align: justify;">É Natal.</span><br />
<div style="text-align: justify;">
<span style="background-color: white;">Há uma casa cheia e com as tarefas principais divididas. Ao meu pai toca o bacalhau ou o peru. À minha irmã as rabanadas, à minha mãe a deliciosa sopa, que não pode faltar e para mim sobram as decorações da mesa, que eu nem gosto nada e, claro, tocam-me os doces, nunca falhando o bolo de côco e o pudim.</span></div>
<div style="text-align: justify;">
<span style="background-color: white;">Todos se "atropelam" entre a cozinha e a sala para uma consoada pronta a tempo. A mesa é um misto de cores. Abundam frutos secos, frutas cristalizadas, os deliciosos pinhões. O verde de ramagens espalhadas e o vermelho tradicional da toalha. Os pratos quase abraçados para toda a família caber na mesa e o barulho das crianças, que já não são muito bebés, mas continuam sempre a ser os nossos rebentos. Os patudos brincam contentes e há música de Natal no ar.</span><br />
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<span style="background-color: white;">Há que jantar, para à meia-noite se abrirem os presentes. As crianças aguardam essa hora ansiosamente. Afinal, o Natal é delas.</span></div>
<div style="text-align: justify;">
<span style="background-color: white;">Depois do jantar, arrastam-se as decorações da mesa, os pratinhos com os frutos secos ou cristalizados, as bebidas e os guardanapos. Tudo para um lado da mesa. É a hora do sr. Loto enquanto se vão cortando as fatias do bolo de côco da avó Dette. Dois cartões e um prato de bolo. Assim se faz a espera do "Pai Natal". O sr. Loto, bastante mais velho que eu, marca sempre presença no natal e Passagem de Ano. São cartões de cores suaves e cantam-se com números esculpidos em rodinhas de madeira, cada um com o seu molhinho de feijões ao lado.</span></div>
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<span style="background-color: white;">São os momentos mais animados da noite ;-)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7-Mxsnl1E_DFRUlV5QmhW2kI5rft108wQ4WM7_wGA9hJbQ-zRcLndh6dTEWulwBZWRT2PHIOHnfKKobDaOBbq7voivb4ICiIf_PazdXIu2FE_89QhoSLd2M5jKsdrwE9-IVmjkQjlUI/s1600/5884_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7-Mxsnl1E_DFRUlV5QmhW2kI5rft108wQ4WM7_wGA9hJbQ-zRcLndh6dTEWulwBZWRT2PHIOHnfKKobDaOBbq7voivb4ICiIf_PazdXIu2FE_89QhoSLd2M5jKsdrwE9-IVmjkQjlUI/s640/5884_ok.JPG" width="640" /></a></div>
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">Animado também, é sempre o passatempo <a href="https://lemonandvanilla.blogspot.com/2018/11/mini-cinnamon-scrolls-mini-rolinhos-de.html">Sweet World</a> da Lia, <a href="https://lemonandvanilla.blogspot.com/">Lemon and Vanilla</a> e da Susaninha, <a href="https://www.bastacheio.com/">Basta Cheio</a>. </span><br />
<span style="background-color: white;">Nada traduz melhor o Natal que os cheiros das especiarias pelo ar. E sim, estes rolinhos de canela, são o Natal deste ano. São o enfeite da mesa são os sons de família reunida.</span><br />
<span style="background-color: white;">Feliz Natal a todos e tudo seja em felicidade.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79NHsYTer7YHxpSBmP_jW4QWcXzqqGdjS9o_crHuXtvHgHKuDznWIHAvr5osU_tJFDGCnnLEHhV-7RoMEEsHPiGuy-pz2pd9tjU2j1CwmzOLQYZS56nNJcCZZxWF6gNAhTNlv6lOfGIM/s1600/5885_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79NHsYTer7YHxpSBmP_jW4QWcXzqqGdjS9o_crHuXtvHgHKuDznWIHAvr5osU_tJFDGCnnLEHhV-7RoMEEsHPiGuy-pz2pd9tjU2j1CwmzOLQYZS56nNJcCZZxWF6gNAhTNlv6lOfGIM/s640/5885_ok.JPG" width="640" /></a></div>
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<i style="background-color: #cc0000;"><span style="color: white;">Rolinhos de canela e noz-moscada</span></i><br />
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<b>Ingredientes </b><span style="font-size: x-small;"><i>(massa) </i></span><i><span style="font-size: x-small;">(inspirado <a href="https://www.cooked.com.au/Izy-Hossack/Hardie-Grant-Books/Top-With-Cinnamon/Staples-and-how-tos/Basic-bread-dough-recipe">daqui</a>)</span></i><br />
<i><span style="font-size: x-small;">"<a href="https://topwithcinnamon.com/">top with cinnamon</a>" book , page 181 - Izy hossack</span></i><br />
<i><span style="font-size: x-small;"><br /></span></i>
450g de farinha, mais para amassar<br />
2 pacotes de fermento seco, cerca de 8g<br />
1 colher de chá de sal rosa dos Himalaias<br />
1 colher de chá de pasta de baunilha<br />
1/2 colher de chá de noz-moscada ralada<br />
1 colher de chá de mel<br />
1 ovo<br />
250ml de água morna<br />
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(recheio) (inspirado <a href="https://localmilkblog.com/2014/12/soft-brown-butter-eggnog-cinnamon-rolls-whiskey-eggnog-frosting.html">daqui</a>)</span></i><br />
<span style="font-size: x-small;"><i>"<a href="https://localmilkblog.com/">local milk</a>" blog - Beth</i></span><br />
<span style="font-size: x-small;"><i><br /></i></span>
6 colheres de sopa de manteiga, a temperatura ambiente<br />
1/2 chávena de açúcar mascavado<br />
1/2 colher de chá de noz-moscada<br />
1 colher de sopa de canela<br />
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(cobertura) </span></i><i><span style="font-size: x-small;">(inspirado <a href="https://localmilkblog.com/2014/12/soft-brown-butter-eggnog-cinnamon-rolls-whiskey-eggnog-frosting.html">daqui</a>)</span></i><br />
<span style="font-size: x-small;"><i>"<a href="https://localmilkblog.com/">local milk</a>" blog - Beth</i></span><br />
<div>
<span style="font-size: x-small;"><i><br /></i></span></div>
<div>
15g de creme fraiche<br />
1 gema<br />
1 colher de chá de boa aguardente<br />
1 colher de café de pasta de baunilha<br />
1/2 chávena de açúcar em pó, peneirado<br />
1/8 colher de chá de noz-moscada ralada<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexZyF266Fg5iXD254jUQWlRbjIqsIT3KXj0O6X6PL6fgDCPeyHKyZAmIvJsq2LebpCvdqFtTGqTopTYnF2HyVSo884X_XidK9BzBVEtw6-m2DdkaLAPK6ig1JIzXPhlcMoZ4zKcgBOhM/s1600/Favicon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="25" data-original-width="50" height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexZyF266Fg5iXD254jUQWlRbjIqsIT3KXj0O6X6PL6fgDCPeyHKyZAmIvJsq2LebpCvdqFtTGqTopTYnF2HyVSo884X_XidK9BzBVEtw6-m2DdkaLAPK6ig1JIzXPhlcMoZ4zKcgBOhM/s200/Favicon.png" width="25" /></a></div>
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<b>Preparação</b> <i><span style="font-size: x-small;">(massa)</span></i><br />
<div style="text-align: justify;">
Numa tigela grande, misturar a farinha, o fermento, o sal, a pasta de baunilha, a noz-moscada e o mel. Fazer um buraco no centro dos ingredientes, partir o ovo e despejar 250ml de água morna. Mexer com as mãos numa superfície levemente enfarinhada. Sovar a massa durante cerca de 10 minutos, adicionando um pouco mais de farinha, se necessário, até obter uma bola de massa suave e ligeiramente pegajosa.</div>
<div style="text-align: justify;">
Enfarinhar uma tigela, fazer uma bola da massa e colocar na tigela. Cobrir com uma toalha de cozinha limpa e deixar crescer num lugar quente por 1 hora, ou até dobrar de tamanho. Aqueci o forno em morno e deixei lá com a porta entreaberta.</div>
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<b>Preparação</b> <i><span style="font-size: x-small;">(recheio)</span></i><br />
<div class="MsoNormal" style="text-align: justify;">
Numa tigela, misturar o açúcar
mascavado, a noz-moscada e a canela. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
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<b>Preparação</b> <i><span style="font-size: x-small;">(cobertura)</span></i><br />
<span style="text-align: justify;">Numa tigela média misturar o creme fraiche com o açúcar em pó peneirado, noz-moscada, baunilha, aguardente e a gemada. </span><br />
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<b>Preparação</b><i style="font-size: small;"> (rolinhos)</i><br />
<div style="text-align: justify;">
Depois da massa levedada, polvilhar a bancada limpa com a farinha adicional. Virar a massa e gentilmente, amassar apenas o suficiente para obter uma massa funcional. Formar um rectângulo de cerca de 30x22 com a extremidade mais larga virada para o lado de fora da bancada.</div>
<div style="text-align: justify;">
Espalhar a manteiga por toda a superfície do rectângulo, deixando cerca de 2cm de borda. Polvilhar com a mistura de açúcar mascavado uniformemente sobre a manteiga. Cuidadosamente rolar a massa da direita para a esquerda (ou esquerda para a direita ...), e usar as mãos para moldá-la num rolinho. </div>
<div style="text-align: justify;">
Usando os dedos apertar a massa nas pontas para selar bem.</div>
<div style="text-align: justify;">
Com um fio dental ou fio de pesca (estou a falar a sério, não usar uma faca ...) cortar a massa em rolos de 2cm ou mais. Colocar num tabuleiro de forno ou numa forma redonda baixinha. </div>
<div class="MsoNormal" style="text-align: justify;">
Cobrir com uma toalha de cozinha levemente enfarinhada e deixar levedar por cerca de 45
minutos a 1 hora. </div>
<div class="MsoNormal" style="text-align: justify;">
Um pouco antes de terminar a
segunda levedura, aquecer o forno a 180° C. Quando terminarem de levedar, colocar
no forno na prateleira central e assar por 20 a 25 minutos até dourar, mas não deixar ficarem muito escuros.</div>
<div class="MsoNormal" style="text-align: justify;">
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<div style="text-align: justify;">
Deixar esfriar completamente e enquanto isso fazer o glacé:</div>
<div style="text-align: justify;">
Despejar a cobertura generosamente sobre os rolinhos frios. </div>
<div style="text-align: justify;">
Apreciar na mesa de consoada, tornando o Natal em família mais doce!</div>
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<div style="text-align: center;">
<i><span style="color: #666666;">cinnamon </span></i></div>
<div style="text-align: center;">
<i><span style="color: #666666;">and nutmeg rolls</span></i></div>
<div style="text-align: center;">
<i><span style="color: #666666;"><br /></span></i></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients </b><span style="font-size: x-small;"><i>(dough) </i></span></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><i><span style="font-size: x-small;">(inspirado <a href="https://www.cooked.com.au/Izy-Hossack/Hardie-Grant-Books/Top-With-Cinnamon/Staples-and-how-tos/Basic-bread-dough-recipe">daqui</a>) </span></i></span><i><span style="color: #666666; font-size: x-small;">"<a href="https://topwithcinnamon.com/">top with cinnamon</a>" book, page 181 - Izy hossack</span></i></div>
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<span style="color: #666666;">450g flour, plus more to kneading</span></div>
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<span style="color: #666666;">8g dried yeast</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon Himalayan salt</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon vanilla paste</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1/2 teaspoon grated nutmeg</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon honey</span></div>
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<span style="color: #666666;">1 egg</span></div>
<div style="text-align: center;">
<span style="color: #666666;">250ml warm water</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;"><i>(filling) </i></span></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><i><span style="font-size: x-small;">(inspirado <a href="https://localmilkblog.com/2014/12/soft-brown-butter-eggnog-cinnamon-rolls-whiskey-eggnog-frosting.html">daqui</a>) </span></i></span><i style="color: #666666; font-size: small;">"<a href="https://localmilkblog.com/">local milk</a>" blog - Beth</i></div>
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<span style="color: #666666;">6 tablespoons butter at room temperature</span></div>
<div style="text-align: center;">
<span style="color: #666666;">3/4 cup brown sugar</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1/2 teaspoon grated nutmeg</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 tablespoon cinnamon (optional)</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <i><span style="font-size: x-small;">(icing) </span></i></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><i><span style="font-size: x-small;">(inspirado <a href="https://localmilkblog.com/2014/12/soft-brown-butter-eggnog-cinnamon-rolls-whiskey-eggnog-frosting.html">daqui</a>) </span></i></span><i style="color: #666666; font-size: small;">"<a href="https://localmilkblog.com/">local milk</a>" blog - Beth</i></div>
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<span style="color: #666666;">115g creme fraiche</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon aguardente</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 coffee spoon vanilla paste</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1/2 cup powdered sugar, sifted</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 yolk</span></div>
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<div style="text-align: center;">
<span style="color: #666666;">1/8 teaspoon grated nutmeg</span></div>
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<span style="color: #666666;"><br /></span>
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<span style="color: #666666;"><b>preparation</b> <i><span style="font-size: x-small;">(dough)</span></i></span></div>
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<span style="color: #666666;">In a large bowl, stir together the flour, yeast, salt, vanilla, nutmeg and the honey.</span></div>
<div style="text-align: center;">
<span style="color: #666666;"> Make a hole in the centre of the ingredients, crack in the egg and pour in 250 ml warm water. Stir with your hands, then tip out onto a lightly floured surface. Knead the dough for 10 minutes, adding a little more flour if needed, until you have a smooth, slightly sticky ball of dough.</span></div>
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<span style="color: #666666;"></span></div>
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<span style="color: #666666;">Powder the bowl and place the dough in it. Cover with a clean kitchen towel and leave to rise in a warm place for 1 hour, or until doubled in size.</span></div>
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<span style="color: #666666;"><br /></span></div>
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<b style="color: #666666;">preparation </b><i style="color: #666666; font-size: small;">(filling) </i><br />
<span style="color: #666666;">In a bowl, mix the brown sugar, nutmeg and cinnamon</span><br />
<i style="color: #666666; font-size: small;"><br /></i>
<i style="color: #666666; font-size: small;"><b style="font-size: medium; font-style: normal;">preparation </b><i style="color: #666666; font-size: small;">(icing)</i></i><br />
<span style="color: #666666;">In a medium bowl mix the creme fraiche with the sifted powdered sugar, nutmeg, vanilla, "aguardente" and the eggnog.</span><br />
<br />
<i style="color: #666666; font-size: small;"><i style="color: #666666; font-size: small;"><b style="font-size: medium; font-style: normal;">preparation </b><i style="color: #666666; font-size: small;">(rolls)</i></i></i><br />
<span style="color: #666666;">After the dough has risen, sprinkle the additional flour onto a clean work surface. Turn the dough out and gently knead just enough of the flour in to get a workable dough. Pat it out into a rectangle about 9" x 12" with the narrow end facing away from you.</span><br />
<span style="color: #666666;">Smear the butter all over the surface of your rectangle, leaving about a 1" boarder. Sprinkle the brown sugar mixture evenly over the butter. Gently and mindfully roll the dough from right to left (or left to right...), and use your hands to shape it into a nice log if it gets a bit wonky. This is a soft dough.</span><br />
<span style="color: #666666;">Using your finger pinch the dough to seal it well. Squish the dough into a nice log before proceeding.</span><br />
<span style="color: #666666; font-size: x-small;"><span style="color: #666666;"></span></span><br />
<span style="color: #666666;">Using a fishing wire cut the log into ten 1" or so rolls. Place them in two pie plates or into a 9" x 13" baking dish. Reshape rolls as needed after cutting as you place them.</span><br />
<span style="color: #666666;">Cover loosely a lightly floured kitchen towel. Allow to rise for about 45 minutes - 1 hour. </span><br />
<span style="color: #666666;">Halfway through the second rise, heat your oven to 350° F. When they are done rising, place them in the oven on the center rack and bake 20-25 minutes until golden (but not too dark!) and cooked through.</span><br />
<span style="color: #666666;"><br /></span>
<span style="color: #666666;">Allow to cool fully before frosting. While they do said cooling...make your icing!</span><br />
<span style="color: #666666;">Pour the icing generously over your cool rolls. </span><span style="color: #666666;">Enjoy at the family table and have a sweet christmas</span><br />
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Feliz Natal. Que seja de paz, amor, compreensão, saúde<br />
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com1tag:blogger.com,1999:blog-6465519195787259999.post-57472888445804208152018-12-07T19:23:00.002+00:002019-01-21T12:03:35.775+00:00"Madeira cake" para um aniversário de 50<div style="text-align: justify;">
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Inês, era a miúda loirinha, que preenchia a minha hora matinal de ginásio às segundas feiras. Que me desafiava ao desafio semanal e que por mais a "morrer" que eu estivesse, tinha sempre no meu ouvido o "está quase", o "mais um bocadinho"... e o peso se fazia leve.</div>
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Nos minutos de pés em tapete rolante falava-se de receitas, geocaching e criançada. O tempo corria ao meu lado. A Inês saiu do ginásio, deixou-me o coração e levou o meu. </div>
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Da minha loiraPT veio o pedido de um bolinho de aniversário para uma amiga que completava 50 anos e de mim vinha a saudade da azáfama dos bolinhos de parabéns; tudo bem conjugado, batido e enfornado saiu o bolo directo para as mãos da Inês. </div>
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É isto, o melhor que a vida dá; amigos e bolinhos</div>
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Obrigada loira, voto para que a aniversariante se tenha deliciado e os convidados babado :-)<br />
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<i style="background-color: #f4cccc;">Madeira cake</i><span style="font-size: x-small;"><i> (inspirado <a href="https://www.youtube.com/watch?v=-YDh4WEmK_E">daqui</a>)</i></span><br />
<span style="font-size: x-small;"><i>"cupcake Jemma" - Jemma & team</i></span><br />
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<b>Ingredientes</b> <span style="font-size: x-small;"><i>(bolo)</i></span><br />
610g de manteiga sem sal a temperatura ambiente<br />
610g de açúcar<br />
9 ovos tamanho L<br />
150g de farinha com fermento<br />
460g de farinha sem fermento<br />
3 colheres de sopa de leite a temperatura ambiente<br />
1 colher de chá extracto de baunilha<br />
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<b>Ingredientes </b><i><span style="font-size: x-small;">(recheio)</span></i><br />
1 chávena de nozes moídas<br />
1 lata de leite condensado cozido<br />
1 colher de sopa de manteiga<br />
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<b>Ingredientes</b> <span style="font-size: x-small;"><i>(buttercream)</i></span><br />
150g de manteiga sem sal, temperatura ambiente<br />
340g de açúcar de confeiteiro, peneirado<br />
3-4 colheres de sopa leite<br />
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<b>Preparação</b> <span style="font-size: x-small;"><i>(bolo)</i></span><br />
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Untar 4 formas de 20cm. Não tendo, fazer por 4 vezes. Forrar o fundo com papel vegetal, untar novamente e polvilhar com farinha.</div>
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Começar por juntar as farinhas e peneirar. Reservar.</div>
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Na tigela da batedeira juntar a manteiga a temperatura ambiente e o açúcar. Bater bastante tempo para ficar bem cremoso e esbranquiçado. 5 ou 6 minutos.</div>
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Juntar os ovos dois a dois batendo a velocidade média, por fim aumentar um pouco para incorporar.</div>
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Envolver a farinha na velocidade mais baixa que se conseguir, apenas o necessário. Por fim o leite misturado com a baunilha.</div>
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Distribuir pelas formas, nivelar a massa e levar ao forno.</div>
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<b>Preparação</b> <span style="font-size: x-small;"><i>(recheio)</i></span><br />
Num tachinho levar ao lume o leite condensado, as nozes moídas e a manteiga. Deixar aquecer mexendo sempre e quando começar a ferver desligar e reservar.<br />
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<b>Preparação</b><span style="font-size: x-small;"> (<i>buttercream)</i></span><br />
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Colocar a manteiga na tigela da batedeira e bater até que fique bem cremosa e o mais branca possível. Bater por muito tempo, uns 5 minutos pelo menos.</div>
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Adicionar o açúcar em pó peneirado, em 3 ou 4 vezes e bater por 4 minutos +/- entre cada adição, para incorporar bem na manteiga. Começar por bater devagar para não levantar pó de açúcar e depois aumentar a velocidade. Terminar o açúcar e bater mais uns 5 minutos.</div>
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Misturar o extracto de baunilha com as 3 ou 4 colheres de leite.</div>
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Adicionar ao creme aos poucos, em colheres de sopa deixando escorrer pela lateral da tigela, e conferindo a consistência. Bater por mais 3 ou 4 minutos em velocidade alta até que fique tudo bem incorporado. Testar a consistência e juntar mais leite se necessário. Deverá ficar muito macia para espalhar bem.</div>
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<b>Montagem do bolo</b><br />
Depois de esfriar, nivelar os bolos com uma faca ou com um nivelador.<br />
Entre cada camada de bolo colocar o recheio de nozes. Cobrir com o buttercream e decorar a gosto.<br />
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Parabéns :-)<br />
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<div style="text-align: center;">
<i><span style="color: #666666;">madeira cake</span></i></div>
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<i><span style="color: #666666;"><br /></span></i></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;">(</span><span style="font-size: x-small;"><i>cake</i>)</span></span></div>
<div style="text-align: center;">
<span style="color: #666666;">610g soft unsalted butter at room temperature</span></div>
<div style="text-align: center;">
<span style="color: #666666;">610g caster sugar</span></div>
<div style="text-align: center;">
<span style="color: #666666;">9 eggs size L</span></div>
<div style="text-align: center;">
<span style="color: #666666;">150g self raising flour</span></div>
<div style="text-align: center;">
<span style="color: #666666;">460g plain flour</span></div>
<div style="text-align: center;">
<span style="color: #666666;">3 tbs whole milk at room temperature</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 ts vanilla extract</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;">(<i>stuffing</i>)</span></span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 cup ground walnuts</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 can cooked condensed milk</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 tbs butter</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;">(<i>buttercream</i>)</span></span></div>
<div style="text-align: center;">
<span style="color: #666666;">150g soft unsalted butter at room temperature</span></div>
<div style="text-align: center;">
<span style="color: #666666;">340g icing sugar, sifted</span></div>
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<div style="text-align: center;">
<span style="color: #666666;">3-4 tbs milk</span></div>
<div style="text-align: center;">
<i><span style="color: #666666;"><br /></span></i></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>preparation </b><span style="font-size: x-small;">(</span><span style="font-size: x-small;"><i>cake</i>)</span></span></div>
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<span style="color: #666666;">Grease four 20cm tins. Not having it, do it for 4 times. Top the bottom with parchment paper, grease again and powder with flour.</span></div>
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<span style="color: #666666;">Begin by adding the flour and sifting. Reserve.</span></div>
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<span style="color: #666666;">In the bowl of the mixer, add the butter at the room temperature and the sugar. Beat for a long time until looks a white creamy 5 or 6 minutes.</span></div>
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<span style="color: #666666;">Add the eggs two by two beating at medium speed, finally increase a little to incorporate.</span></div>
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<span style="color: #666666;">Wrap the flour at the lowest speed you can get, just what you need. Finally the milk mixed with the vanilla.</span></div>
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<span style="color: #666666;">Distribute by the tins, level the dough and bring to the oven.</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><b>preparation <span style="font-size: x-small;">(</span></b><span style="font-size: x-small;"><i>filling</i><b>)</b></span></span></div>
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<span style="color: #666666;">Take condensed milk, ground walnuts, and butter on a small pan. </span></div>
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<span style="color: #666666;">Let it warm stirring always and when start to boil take it off and reserve.</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><b>preparation </b><i><span style="font-size: x-small;">(buttercream)</span></i></span></div>
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<span style="color: #666666;">Put the butter in the bowl of the mixer and beat until it is very creamy and as white as possible. Beat for a long time, at least 5 minutes.</span></div>
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<span style="color: #666666;">Add the sifted powdered sugar in 3 or 4 times and beat for 4 minutes +/- between each addition, to incorporate well into the butter. Start beating slowly so as not to lift sugar powder and then increase speed. Finish the sugar and beat for another 5 minutes.</span></div>
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<span style="color: #666666;">Mix the vanilla extract with the 3 or 4 tablespoons of milk.</span></div>
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<span style="color: #666666;">Add to the cream gradually, in tablespoons letting it drain down the side of the bowl, and giving the consistency. Beat for another 3 or 4 minutes at high speed until all is well incorporated. Test the consistency and add more milk if necessary. It should be very soft to spread well.</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><i><b>assembling the cake</b></i></span></div>
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<span style="color: #666666;">After cooling, level the cakes with a knife or a grader</span></div>
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<span style="color: #666666;">Between each layer of cake put the filling of nuts. </span></div>
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<span style="color: #666666;">Cover with buttercream and garnish to taste.</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;">Happy birthday :-)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKaNU5W7xFDH_-37gCqdtagm9AbjN9h991Xkyk-81EIWb8vfXAZGiWd9gA7ZtB7vvlP-hJE1g8sqhCJOXQXBS5FcyLSGcpvxyIr7_AXex7kKhMv1lRygLOW_6iv22o6AxcjvN_UeQ1As/s1600/5703_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbKaNU5W7xFDH_-37gCqdtagm9AbjN9h991Xkyk-81EIWb8vfXAZGiWd9gA7ZtB7vvlP-hJE1g8sqhCJOXQXBS5FcyLSGcpvxyIr7_AXex7kKhMv1lRygLOW_6iv22o6AxcjvN_UeQ1As/s640/5703_ok.JPG" width="640" /></a></div>
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Obrigada loira, por confiares em mim ;-)<br />
Beijo daqui até aí<br />
;-)<br />
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<br />DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com0Loures, Portugal38.831549 -9.174109499999985938.732611500000004 -9.3354709999999859 38.9304865 -9.012747999999986tag:blogger.com,1999:blog-6465519195787259999.post-61151382179998134842018-11-20T10:30:00.000+00:002018-11-20T11:20:22.551+00:00Tarte de nozes pecã, depois de um final de férias... antecipado! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrJ5AmlK3sX73Fv9Ksg8v76hPeciEBRm5pmGXPT6Km44eRrF4C1YhK6o4D7OgtJ37sA0-k0ekn1XhtR-MuL8kkkPpY0-aVogPASbRh-sHUkdLA4Ff2LzpE0uFQsH7s7tRooMPUm-Tkfo/s1600/IMG_5589_ok_2018_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrJ5AmlK3sX73Fv9Ksg8v76hPeciEBRm5pmGXPT6Km44eRrF4C1YhK6o4D7OgtJ37sA0-k0ekn1XhtR-MuL8kkkPpY0-aVogPASbRh-sHUkdLA4Ff2LzpE0uFQsH7s7tRooMPUm-Tkfo/s640/IMG_5589_ok_2018_1.JPG" width="640" /></a></div>
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Já não vinha a este "bright side of my life" há algum tempo. Tempo demais, na verdade... </div>
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Já sentia falta dos momentos na cozinha, a imaginar os ambientes, a retirar as louças do armário, a compor, a fotografar, a editar, a pensar num texto que me inspirasse e que inspirasse quem aqui visita.<br />
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São acontecimentos imprevistos que nos tiram do que gostamos de fazer. É como se a vida nos levasse a experimentar de tudo um pouco. Quer coisas boas, quer menos boas. Tudo serve de experiência, de vivência, de aprendizagem. De testar os nossos limites.<br />
Sim, resolvi partir um pé 3 dias antes do final das férias! Tinha que me estrear... nunca tinha partido nada!</div>
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Resumi o assunto a algumas semanas de canadianas e umas quantas de recuperação ;-)</div>
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A cozinha ficou de parte... os filhotes cozinharam, arrumaram, lavaram, levaram às compras. A cadeira de rodas era a minha amiga inseparável no supermercado, parada em casa é que não! Os amigos desdobraram-se em visitas e ajudaram a minorar a dependência.</div>
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E é por aqui que, embora eles o saibam, agradeço a todos, de coração; a disponibilidade, o carinho, a amizade. E até os que corajosamente se "atreveram" a passear a coxinha para fazer geocaching. É que o bichinho chegou para ficar :-) </div>
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Um viva aos amigos... aos que se importam.</div>
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Um viva também a este passatempo do <a href="https://lemonandvanilla.blogspot.com/2016/01/a-challenge-called-sweet-world-and.html">Sweet World Challenge</a>, que nos trazem todos os meses a Lia do <a href="https://lemonandvanilla.blogspot.com/">Lemon and Vanilla</a> ou a Susana do <a href="https://www.bastacheio.com/">Basta Cheio</a>. Mensalmente temos receitas novas para testarmos e aprendermos o que anda pelo mundo. Este mês foi a Susaninha quem nos desafiou para esta tarte de nozes pecã. </div>
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Que tal a achas, querida?</div>
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<b style="background-color: #bf9000; color: white;">Tarte de noz- pecã</b><span style="background-color: white;"><span style="font-size: x-small;"><b> </b><i><span style="color: #444444;">inspirado <a href="https://www.gimmesomeoven.com/best-pecan-pie-recipe/">daqui</a></span></i></span></span></div>
<span style="background-color: white;"><span style="color: #666666; font-size: x-small;"><i>"gimme some oven" blog - Ali</i></span></span><br />
<span style="color: white;"><b style="background-color: #bf9000;"><br /></b></span>
<b style="background-color: white;">Ingredientes</b><br />
1 embalagem de massa quebrada redonda<br />
1 chávena de açúcar<br />
1/2 chávena de açúcar mascavado<br />
1/2 chávena de xarope de agave<br />
1 colher de chá de extracto de baunilha<br />
1 colher de chá de sal<br />
1/4 colher de chá de canela em pó<br />
4 ovos, batidos<br />
1/2 chávena de manteiga com sal<br />
2 chávenas de metades de noz-pecã (200g), além de extras para decorar<br />
<span style="font-size: x-small;">(comprar duas embalagens de 200g, retirar as que estiverem mais bonitas e inteiras e reservar para a decoração) </span><br />
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<b style="background-color: white;">Preparação</b><br />
Aquecer o forno a 180º<br />
Colocar a massa quebrada com o papel vegetal por baixo, numa forma redonda e dobrar as bordas da massa para dentro, de forma a engrossar um pouco as bordas. Colocar uma folha de papel vegetal cortada em círculo ao tamanho da massa e encher com feijão frade. Levar ao forno a cozer um pouco até as bordas começarem a dourar, mas não muito.<br />
Numa tigela, misturar o açúcar, xarope de agave, a baunilha, o sal e a canela; Adicionar os ovos e bater até ficar homogéneo.<br />
Derreter a manteiga numa panela pequena em lume médio cerca de 4-5 minutos, mexendo sempre, até que a manteiga fique marrom e perfumada. Lentamente, despejar a manteiga na mistura de açúcar e bater até ficar homogéneo. Picar as nozes, usando um saco e batendo com o rolo da massa. Misturar as nozes na mistura de manteiga e açúcar e envolver.<br />
Em seguida, despejar todo o recheio na massa de torta preparada. Forre a parte superior do recheio com as nozes inteiras reservadas.<br />
Assar por cerca de 40-50 minutos, ou até que o recheio esteja definido. Uma vez pronta, remover a tarte do forno e deixar esfriar completamente na forma.<br />
Fatiar e servir.<br />
Bom apetite<br />
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<i>pecan pie</i></div>
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<b>ingredients</b></div>
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1 9-inch pie crust,</div>
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1 cup granulated sugar</div>
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1/2 cup light maple syrup</div>
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1/2 cup brown sugar</div>
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1 teaspoon vanilla extract</div>
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1 teaspoon salt</div>
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1/4 teaspoon ground cinnamon</div>
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4 eggs, whisked</div>
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1/2 cup salted butter</div>
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2 cups pecan halves and plus extras to line the top</div>
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<b>preparation</b></div>
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Pre-bake the pie crust in a 9-inch pie pan. Then heat oven to 350°F.</div>
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In a medium bowl, whisk together sugar, maple syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.</div>
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Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop the pecans, then stir them into the butter and sugar mixture until combined. Then pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.</div>
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Bake for about 50-60 minutes, or until the filling is set. And by “set”, I mean that the filling will probably be slightly jiggly, but not too sloshy. If it’s too sloshy, don’t hesitate to add it back in for another 10-20 minutes (for some reason, baking times can be very different with pecan pies). If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.<br />
Enjoy</div>
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Mais uma vez muito obrigada pela excelente sugestão, duquesas do Sweet World :-)</div>
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A cada mês a fasquia aumenta no sabor, na novidade, no desejo do que virá a seguir.</div>
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Até ao próximo mês, queridas.</div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com4tag:blogger.com,1999:blog-6465519195787259999.post-80813953270997629982018-08-20T12:44:00.002+01:002018-08-20T12:44:57.265+01:00Clafoutis de framboesas e a vou "pá" festa :-)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WaZTm3fZqb2wY-J5x5k9zQ0YotdGg6-6L3rse4NTh5vOe9LneRP8T3OFH3WcKntcuNvzA8SqYHRkdqZ4FphWjsSEyAM-eUggTLdLAEYXqJ6-xQ2gGkqiGoEshQm3SdZJUOSF_1bFRzs/s1600/3392_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6WaZTm3fZqb2wY-J5x5k9zQ0YotdGg6-6L3rse4NTh5vOe9LneRP8T3OFH3WcKntcuNvzA8SqYHRkdqZ4FphWjsSEyAM-eUggTLdLAEYXqJ6-xQ2gGkqiGoEshQm3SdZJUOSF_1bFRzs/s640/3392_ok.JPG" width="640" /></a></div>
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Sim, é muito mais interessante um post com um texto convidativo, palavras que deixem o leitor com vontade de ler até ao final, acompanhado de fotografias que "encham o olho" e, claro, a vontade de comer.</div>
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Mas sabem... estou de férias!!! A rede é fraquinha, muito fraquinha (é da vizinha) e o sol, os amigos, as festas da Nossa Senhora da Agonia, chamam por mim. Facilmente me compreendem... estar aqui um tempo indeterminável a aguardar que a net carregue as fotografias no post, não é, de todo, o melhor programa de férias.</div>
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Me esperam os bombos, os tapetes de flores e sal nas ruas dos pescadores e a procissão ao mar. </div>
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É para lá que eu vou, mas antes deixo este clafoutis de framboesas para alegrar o dia do <a href="https://www.bastacheio.com/2018/07/clafoutis-de-cereja/">Sweet World</a>, das amigas Susaninha do <a href="https://www.bastacheio.com/">Basta Cheio</a> e da Lia, do <a href="https://lemonandvanilla.blogspot.com/">Lemon and Vanilla</a>.</div>
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Este mês a anfitriã é a Susana. Deixem lá os vossos clafoutis e sejam felizes :-)</div>
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Beijos, meninas</div>
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<i><span style="background-color: #990000; color: white;">Clafoutis de chocolate e framboesas</span> <span style="color: #666666; font-size: x-small;">(inspirado <a href="http://kraut-kopf.de/recipe/cherry-chocolate-clafoutis/?lang=en">daqui</a>)</span></i><br />
<i><span style="color: #666666; font-size: x-small;">"</span></i><span style="color: #666666; font-size: x-small;"><i>Krautkopf" blog - Susann and Yannic</i></span><br />
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<b>Ingredientes</b><br />
60 g de amêndoas moídas<br />
25 g de cacau<br />
1 pitada de sal<br />
80 g de açúcar<br />
3 ovos M<br />
200 ml de natas<br />
180 g de chocolate amargo<br />
1 colher de chá de manteiga<br />
framboesas<br />
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<b>Preparação</b><br />
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Pré-aquecer o forno a 180 °. </div>
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Moer as amêndoas e, numa tigela misturar com cacau, o açúcar e o sal.</div>
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Com uma batedeira, misturar os ovos com as natas e adicionar à mistura seca. Envolver para fazer uma massa de bolo suave.</div>
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Picar o chocolate e adicionar à massa. Derreter a manteiga numa frigideira de ir ao forno. Deitar a massa e espalhar uniformemente. Espalhar as framboesas sobre a massa e assar no forno por 35 a 40 minutos.</div>
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Decorar com framboesas e chocolate picado.</div>
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<span style="color: #666666;"><i>raspberries and chocolate </i></span></div>
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<span style="color: #666666;"><i>clafoutis</i></span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><b>ingredients</b></span></div>
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<span style="background-color: white;"><span style="color: #666666;">60g ground almonds</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">25g cacao</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">1 pinch of salt</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">80g sugar</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">3 (size M)</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">200ml cream</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">180g dark chocolate</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">1 tsp butter</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;">raspberries</span></span></div>
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<span style="background-color: white;"><span style="color: #666666;"><b>preparation</b></span></span></div>
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<span style="color: #666666;">Preheat the oven to 180°C. </span></div>
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<span style="color: #666666;">Pit the cherries. Ground the almonds and mix with cocoa, sugar, and salt in a mixing bowl.</span></div>
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<span style="color: #666666;">Stir eggs into cream. Add the egg/cream mixture to dry almond mixture and stir to make a smooth cake batter.</span></div>
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<span style="color: #666666;">Chop the chocolate and stir in the batter. Melt butter in a skillet or baking pan (approx. 24 cm in diameter). Add the cake batter to the pan and spread evenly. Spread raspberries evenly on the batter and bake in the oven for 35 – 40 minutes.</span></div>
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<span style="background-color: white;"><span style="color: #666666;"></span></span></div>
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<span style="color: #666666;">Decorate the clafoutis with fresh raspberries and chopped chocolate.</span></div>
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<span style="background-color: white;"><span style="color: #666666;">Beijocas queridas, Lia e Susaninha. Vou pá festa :-)</span></span></div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-11013934053734635432018-07-19T11:32:00.000+01:002018-07-20T07:51:41.288+01:00Chaja Cake... e o que é viver!<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFvEuC5XCmUs58fbhiEEia_Sz8-X6kWj56HK1FkCCX9U72k4NgztTHXIK3MrNoI3BnEA5G5-ogVgO2nCtUtwHQvKyzPfOzm3yydQRwjE7CMJWqThY5KUZBHAqt3SyfmatZJ2YU7JWGsc/s1600/0703_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1131" data-original-width="1600" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFvEuC5XCmUs58fbhiEEia_Sz8-X6kWj56HK1FkCCX9U72k4NgztTHXIK3MrNoI3BnEA5G5-ogVgO2nCtUtwHQvKyzPfOzm3yydQRwjE7CMJWqThY5KUZBHAqt3SyfmatZJ2YU7JWGsc/s640/0703_ok.JPG" width="640" /></a></div>
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<span style="background-color: white;">Já só apetece sair de casa e andar ao sol. Vaguear por praias de areia branca, mar azul e gelados de todos os sabores, qualidades e feitios. Também servem lindamente campos verdejantes com sombras apetecíveis, fontes de água fresca, rios e rias a perder de vista. Tudo isto é vida...</span></div>
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<span style="background-color: white;">Viver é beber água de uma fonte que sai de dentro da terra, fresca, transparente, de sabor suave.</span></div>
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<span style="background-color: white;">É viver quando podemos escolher se vamos para a direita ou para a esquerda daquela estrada. É viver, poder mudar de ideias e fazer o que não planeámos. Viver é estar rodeado de quem nos quer bem, é ter emoções, é aproveitar o sol e ver beleza no escuro da noite.</span></div>
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<span style="background-color: white;">O importante não é quanto tempo se vive, mas sim quanto de intensidade colocamos no que vivemos.</span></div>
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<span style="background-color: white;">É só quando saímos da nossa bolha, que atingimos o quanto de vida há para além dela... não é preciso luxo nem vaidade, apenas reconhecer a felicidade no que parece insignificante, como passear de mão dada a comer um gelado. Ai os gelados! :-)</span></div>
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<span style="background-color: white;">Viver também é provar o que vem de outros lugares, como este Chaja Cake, uma delícia do Uruguai!</span></div>
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<span style="background-color: white;">Fresco, intenso, doce... como se quer a vida :-)</span></div>
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<span style="background-color: white;">Vai para a sweet Lia, <a href="https://lemonandvanilla.blogspot.com/">Lemon and Vanilla</a> e para o passatempo <a href="https://lemonandvanilla.blogspot.com/2018/06/chaja-peach-meringue-cake-for-sweet.html#more">Sweet World</a>, com a companhia da Susaninha, <a href="https://www.bastacheio.com/">Basta Cheio</a> e com o desejo de boas férias. Praia, campo e geladinhos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZljhRHDdTXJJZL0_vCvkg7AyKG5U4hep3JB59Sb-aswdl_YbgwCdNwA8QyUDu5nFTYGAtmBXOZ42kPBqKPQsUDd96JT9jSN7PJJ4QAiEsl55RSYrofkBxfkAIb7Q1faOGQQ_19C-hZk/s1600/0698_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="997" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZljhRHDdTXJJZL0_vCvkg7AyKG5U4hep3JB59Sb-aswdl_YbgwCdNwA8QyUDu5nFTYGAtmBXOZ42kPBqKPQsUDd96JT9jSN7PJJ4QAiEsl55RSYrofkBxfkAIb7Q1faOGQQ_19C-hZk/s640/0698_ok.JPG" width="640" /></a></div>
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<span style="background-color: white;"><br /></span>
<span style="background-color: #f9cb9c;">Chaja cake</span></div>
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<b>Ingredientes </b><i><span style="font-size: x-small;">(bolo esponja)</span></i><br />
20 g de manteiga<br />
1 colher de sopa de leite<br />
90 g de farinha de trigo<br />
3 ovos<br />
90 g de açúcar<br />
1 colher de chá de pasta de baunilha<br />
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(recheio e cobertura)</span></i><br />
1 embalagem de suspiros esmagados (deixar um ou dois para decorar)<br />
1 embalagem de pêssegos em calda<br />
1 embalagem (200ml) de natas para chantilly que fique bem espesso <span style="font-size: x-small;"><i><b>(uso "Bravo Cream" que são fantásticas)</b></i></span><br />
<span style="font-size: xx-small;">1/2 lata de leite condensado cozido (creme de leite)</span><br />
1 colher de chá de pasta de baunilha<br />
Algumas framboesas e mirtilos para decorar (opcional)<br />
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<b>Preparação</b> <i><span style="font-size: x-small;">(bolo esponja)</span></i><br />
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Pré-aquecer o forno a 180º. Forrar 2 formas de 15cm com papel vegetal (fundo e lateral). </div>
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Colocar manteiga com o leite numa tacinha pequena e levar ao mico-ondas até a manteiga derreter. Sem deixar fritar.</div>
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Noutra tigela, peneirar a farinha 2 vezes. Reservar.</div>
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Numa taça, juntar os ovos e o açúcar e levar a banho-maria (colocar a taça sobre uma panela com água fervente em fogo baixo), bater a mistura de ovos até ficar morna (até que o açúcar se dissolva). Em seguida, colocar na taça da batedeira e bater a mistura até ficar bem espessa. Adicionar a baunilha e misturar.</div>
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Juntar farinha peneirada em 3 partes. Envolver com uma espátula (não com a batedeira). Depois de cada parte incorporada, adicionar a parte seguinte e envolver novamente com a espátula. Repetir. Em seguida, adicionar a mistura de manteiga derretida e leite e envolver suavemente.</div>
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Dividir a massa pelas formas e levar a assar.</div>
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Retire o bolo do forno depois de pronto, fazendo o teste do palito e deixar a repousar por 15 minutos. Por fim, retirar os bolos das formas e deixar arrefecer completamente.</div>
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<b>Montagem do bolo</b><br />
Bater as natas em chantilly de forma a que fiquem bem consistentes.<br />
Colocar um dos bolo pincelar com a calda dos pêssegos e rechear abundantemente com o leite condensado cozido, seguido de uma camada de chantilly bem generosa, para o exagero mesmo :-)<br />
Colocar o segundo bolo, pincelar e cobrir em volta com o resto do chantilly. Enfeitar com os suspiros esmagados em volta do bolo. Na parte superior colocar pêssegos cortados em meia lua e decorar com frutas e suspiros.<br />
Bom apetite<br />
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<div style="text-align: center;">
<span style="color: #666666;">chaja cake</span></div>
<b><br /></b>
<br />
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b><span style="font-size: x-small;"> </span></span><span style="color: #666666; font-size: x-small;">(</span><i style="color: #666666; font-size: small;">sponge cake</i><span style="color: #666666; font-size: x-small;">)</span></div>
</div>
<div style="text-align: justify;">
<div style="text-align: center;">
<span style="color: #666666;">20g butter</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 tablespoon milk</span></div>
<div style="text-align: center;">
<span style="color: #666666;">90g flour</span></div>
<div style="text-align: center;">
<span style="color: #666666;">3 eggs</span></div>
<div style="text-align: center;">
<span style="color: #666666;">90g sugar</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon vanilla paste</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;">(<i>filling and lining</i>)</span></span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 pack of smashed meringues (leave one or two to decor)</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 packet of peaches in syrup</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 pack (200ml) of</span><span style="color: #666666;"> whipped cream</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1/2 can of cooked condensed milk</span></div>
<div style="text-align: center;">
<span style="color: #666666;">1 teaspoon vanilla paste</span></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="color: #666666;">Some raspberries and blueberries to decorate (optional)</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>preparation</b> <span style="font-size: x-small;">(<i>sponge cake</i>)</span></span></div>
<div style="text-align: center;">
<span style="color: #666666;">Preheat the oven to 180º. Line 2 pans of 15cm with parchment paper (bottom and side).</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Put butter with the milk in a small bowl and bring to the mico-wave until the butter melts. Without frying.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">In another bowl, sift the flour 2 times. Reserve.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">In a bowl, add the eggs and sugar and bring to water-bath (place the bowl on a pan with boiling water over low heat), beat the egg mixture until it is warm (until the sugar dissolves). Then put in the bowl of the mixer and beat the mixture until thick. Add the vanilla and mix.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Add flour sifted in 3 parts. Wrap with a spatula (not with the mixer). After each incorporated part, add the next part and wrap again with the spatula. Repeat. Then add the mixture of melted butter and milk and wrap gently.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Divide the dough by the pans and bake.</span></div>
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<div style="text-align: center;">
<span style="color: #666666;">Remove the cake from the oven after it is ready, testing the toothpick and let stand for 15 minutes. Finally, remove the cakes from the pan and let cool completely.</span></div>
<div style="text-align: center;">
<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;"><b>to assemble the cake</b></span></div>
<div style="text-align: center;">
<span style="color: #666666;">Beat the cream into whipped cream so that it is very consistent.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Put one of the cake, </span><span style="text-align: justify;"><span style="color: #666666;">brush the cake with the reserved peach syrup and </span></span><span style="color: #666666;">stuffing abundantly with the condensed milk, followed by the whipped cream.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">Put the second layer cake, brush again and cover it around with the rest of the whipped cream. Garnish with the smashed meringues around the cake. At the top put peaches cut into half moon and garnish with fruit and some meringues.</span></div>
<div style="text-align: center;">
<span style="color: #666666;"></span></div>
<div style="text-align: center;">
<span style="color: #666666;">Enjoy </span></div>
<div style="text-align: center;">
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Beijos, sweet girls e até breve :-)<br />
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<br /></div>
DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com3tag:blogger.com,1999:blog-6465519195787259999.post-79889057725761586382018-07-11T20:16:00.000+01:002018-07-11T20:16:09.069+01:00a Maria & o bolo<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">A Maria...</span></div>
<div style="text-align: justify;">
A Maria é filhota de uma amiga de muitos anos. E quando digo muitos anos, são muitos anos mesmo!</div>
<div style="text-align: justify;">
O tempo que estivemos sem contacto não esmoreceu o que nos divertíamos, as conversas parvas, as risadas do nada. Continuamos assim, ou pior...</div>
<div style="text-align: justify;">
A Maria é igual; ri em gargalhadas estridentes, tem o peso de um tremoço, vozinha de menina criança, adora cupcakes, pasta de açúcar e de me abraçar :-) Já fez de modelo nuns deliciosos cupcakes <a href="https://dbiscoito.blogspot.com/2015/06/cupcakes-e-um-conto-guardado-na-gaveta.html">aqui</a>.</div>
<div style="text-align: justify;">
A Maria fez 14 anos e deu-me a honra de fazer o seu bolinho. Foi este, feito para ela com todo o carinho que ela merece.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH2YlwsuAS9INBPCwRxCAvnlppfxhd1Iu2aG_1IbKgWC1R20KAc4nkvwJnxfKvoGPHOCTdH3nXVw5bDGbeesbKjWAXeyMRzT0GBf4tLmi4yOaWrnpnhSWmir_FLDbRRhZyOdXegKIHn0/s1600/marco-corazones-png-imagui-myid-OIP.cUCuWNeiBM86_wuR2VLRigHaHa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="50" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitH2YlwsuAS9INBPCwRxCAvnlppfxhd1Iu2aG_1IbKgWC1R20KAc4nkvwJnxfKvoGPHOCTdH3nXVw5bDGbeesbKjWAXeyMRzT0GBf4tLmi4yOaWrnpnhSWmir_FLDbRRhZyOdXegKIHn0/s200/marco-corazones-png-imagui-myid-OIP.cUCuWNeiBM86_wuR2VLRigHaHa.jpg" width="50" /></a><span style="text-align: justify;">Parabéns, Tremoço. Adoro-te</span></div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-28779182565235304762018-06-20T11:03:00.000+01:002018-06-20T11:03:12.227+01:00Sponge Cake... com sabor a céu azul e areias finas<div style="text-align: justify;">
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Sim... agora já posso desempacotar as blusas branquinhas, roupa de braços ao ar, usar as calças arregaçadas, sandálias e os meus ténis de pano. O roupeiro é trocado para a roupa de Verão e as camisolas, vestidos, casacos quentes e botas são guardados na arrecadação até que cheguem novamente ares mais frios.</div>
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Olho ansiosa para o meu chapéu de palha na esperança de um tempinho para o usar, num momento de olhos postos no mar e pé numa areia fina. Finalmente a aragem romântica do ventinho ameno. Finalmente um calorzinho de Verão...</div>
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A vontade de trabalhar é ultrapassada pela vontade de estar na praia ou estendida numa rede debaixo do verde de uma árvore com o céu a espreitar, filhos, família, amigos e mimos. Caminhadas sem a preocupação da chuva e em breve féééérias... </div>
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Este ano tenho tirado alguns dias de férias intercaladas, fazendo passeios deslumbrantes (lucky me). Mais um me espera... e, não querendo que a vida passe depressa, quero que passe o tempo e depressa chegue esse passeio :-)</div>
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Chega rápido também o dia 20 de cada mês, com o passatempo <a href="https://www.bastacheio.com/2018/05/victoria-sponge-cake/">Sweet World</a>, das minhas queridas Lia, <a href="https://lemonandvanilla.blogspot.com/">Lemon and Vanilla</a> e Susanita do <a href="https://www.bastacheio.com/">Basta Cheio</a>. Espreitem este passatempo e aprendam doces típicos de outras paragens de todo o mundo. Metam as mão na massa e mostrem o resultado. Garanto que ficarão impressionados com a variedade de bolinhos bons que existem por este planeta :-) </div>
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<i style="background-color: #f6b26b;">Lemon Victoria Sponge Cake </i><i style="background-color: white;"><span style="color: #666666; font-size: x-small;">(inspirado <a href="https://www.passionforbaking.com/blog/2012/06/07/lemon-victoria-sponge-cake/">daqui</a>)</span></i><br />
<i><span style="color: #666666; font-size: x-small;">"passion for baking" blog - Manuela</span></i><br />
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<b>Ingredientes</b><br />
350g de farinha de trigo<br />
2 colheres de chá de fermento em pó<br />
1/2 colher de chá de sal<br />
5 ovos<br />
200g de manteiga temperatura ambiente<br />
350g de açúcar<br />
<span style="background-color: white;">100ml de sumo de limão </span><br />
<span style="background-color: white;">1 colher de café de essência de limão</span><br />
200ml de natas para chantilly<br />
baunilha em pó<br />
mirtilos para decorar<br />
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<b>Preparação</b><br />
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Pré-aquecer o forno a 180 º</div>
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Juntar a manteiga, o açúcar, o sumo de limão e a essência numa tigela e bater até ficar cremoso. Adicionar os ovos, um de cada vez, e continuar a bater até que tudo esteja bem misturado.</div>
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Peneirar a farinha, o fermento e o sal pelo menos 3 vezes e, em seguida, adicionar à tigela. Mexer com uma espátula de borracha até ficar bem misturado.</div>
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Dividir a massa entre três formas redondas de 20cm e forradas com papel vegetal. Usando a balança de cozinha para pesar certificando-nos de que a massa fica igualmente dividida entre as formas.</div>
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Alisar a superfície e assar no forno pré-aquecido por cerca de 30 minutos. Os bolos estão prontos se um palito depois de espetado no bolo sair limpo. Desenformar e deixar arrefecer completamente.</div>
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Bater as natas em chantilly com uma pitada de baunilha em pó.</div>
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Espalhar generosamente o chantilly entre cada camada de bolo. Terminar com chantilly e decorar com os mirtilos. </div>
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Bom apetite</div>
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<span style="color: #666666;">lemon victoria </span></div>
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<span style="color: #666666;">sponge cake</span></div>
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<span style="color: #666666;"><b>ingredients</b></span></div>
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<span style="color: #666666;">350g all-purpose flour</span></div>
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<span style="color: #666666;">2 teaspoons baking powder</span></div>
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<span style="color: #666666;">1/2 teaspoon of salt</span></div>
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<span style="color: #666666;">5 eggs</span></div>
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<span style="color: #666666;">350g butter room temperature</span></div>
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<span style="color: #666666;">350g sugar</span></div>
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<span style="color: #666666;">125 ml lemon juice lemon syrup</span></div>
<div style="text-align: center;">
<span style="color: #666666;">200ml cream for whipped cream</span></div>
<div style="text-align: center;">
<span style="color: #666666;">vanilla powder</span></div>
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<span style="color: #666666;">blueberries for decoration</span></div>
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<span style="color: #666666;"><b>preparation</b></span></div>
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<span style="color: #666666;">Preheat the oven to 180 degrees</span></div>
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<span style="color: #666666;">Put the butter, sugar and syrup in a bowl and beat until fluffy. Add the eggs one at a time, and continue to beat until everything is well blended.</span></div>
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<span style="color: #666666;">Sift the flour, baking powder and salt at least 3 times and then add to the mixing bowl. Stir with a rubber spatula until well blended.</span></div>
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<span style="color: #666666;">Divide the batter between three round shapes of 20cm lined with parchment paper. Using the kitchen scale to weigh making sure that the dough is equally divided between the pans.</span></div>
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<span style="color: #666666;">Smooth the surface and bake in the preheated oven for about 30 minutes. The cakes are ready if a toothpick after stuck in the cake comes out clean. Unmold and allow to cool completely.</span></div>
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<span style="color: #666666;">Beat the cream into whipped cream with a pinch of vanilla powder.</span></div>
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<span style="color: #666666;">Generously spread the whipped cream between each layer of cake. Finish with whipped cream and garnish with the blueberries.</span></div>
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<span style="color: #666666;">Enjoy</span></div>
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Beijos às meninas e até breve :-)</div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-90216909449547366422018-06-08T10:00:00.000+01:002018-06-08T10:43:28.721+01:00Cakepops viajantes no tempo e no espaço<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;">Lembro-me de não conseguir definir ao
certo o queria ser quando crescesse. Sabia que a matemática era um grande bicho
papão e que por esse lado não iria com certeza :-) <o:p></o:p></span></div>
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<span style="color: black;">Gostava de tudo um pouco, mesmo de matemática, apesar de ser bicho feio, mas... não era excelente a nada. Tanto adorava Administração
Pública, como Geografia, que tive a melhor professora que alguém pode ter.
Adorei ler "Uma família inglesa" e a Filosofia fascinava-me. A paciência para os mais pequenos era muita e as aulas de Trabalhos Manuais eram fantásticas. Em casa, interessava-me por mudar constantemente o meu quarto. Tira daqui põe ali, desmonta móvel deste lado monta do outro. Sempre que podia alterava alguma coisa e redecorava o quarto. Pobres pais :-)</span></div>
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<span style="color: black;">Difiííícil definir-me...
não foi!?<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: justify; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="color: black;">E assim, fui aos tropeções com
a indefinição até ao 12º ano, à toa e sem saber o que fazer a seguir!<o:p></o:p></span></div>
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<span style="color: black;">Foi na Páscoa desse 12º ano, de um ano dos 80s que numa visita aos meus padrinhos, a minha prima comentou a escola onde andava e as várias áreas que nela havia. A área "arquitectura e decoração de interiores", fez um click na minha cabeça. Era isto mesmo que eu procurava.</span></div>
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<span style="color: black;">Nesse mesmo ano, em Outubro, viajei da pacata cidade (na altura vila) de Vila Nova de Famalicão, para Lisboa e para o IADE... e nunca mais daqui saí!</span></div>
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<span style="color: black;">Continuo a mexer e a revirar a minha casa e quando me deixam, a casa dos outros :-) </span></div>
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<span style="color: black;">Indefinição não têm as crianças no que toca a cakepops... não sei de nenhuma que não se morda por uns quantos :-)</span></div>
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<span style="color: black;">Aqui vão uns feitos especialmente para a menina C, que tantas vezes me pediu. Eu ganhei vergonha e levei-lhos pessoalmente a casa.</span><br />
<span style="color: black;">Aproveita-os querida ;-)</span></div>
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<i><span style="background-color: #b6d7a8; color: white;">Cakepops</span></i></div>
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<b>Ingredientes</b></div>
<span style="text-align: justify;">160g de resto de bolo</span><br />
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120g de queijo creme </div>
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1 colher de chá de pasta de baunilha</div>
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chocolate para derreter</div>
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Pasta de açúcar para decorar (opção)</div>
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Pauzinhos de madeira para cakepops</div>
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<b>Preparação</b></div>
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Esfarelar o bolo com as mãos. Juntar a pasta de baunilha com o queijo creme, mexer para ficar homogéneo e juntar ao bolo esfarelado. Com as mãos amassar até ficar bem ligado e fazer bolinhas com cerca de 20g cada uma.</div>
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Derreter o chocolate em banho-maria e molhar a ponta do pauzinho no chocolate. Inserir no cakepop. Forma uma argolinha entre o pauzinho e o bolo e deixar repousar até secar. Quando todos estiverem secos e bem presos, inserir a bolinha no chocolate, sacudir com cuidado, colocar a decoração escolhida e deixar secar.</div>
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<span style="color: #666666;">cakepops</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><b>ingredients</b></span></div>
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<span style="color: #666666;">160g remaining cake</span></div>
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<span style="color: #666666;">120g cream cheese (200g)</span></div>
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<span style="color: #666666;">1 teaspoon vanilla paste</span></div>
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<span style="color: #666666;">chocolate to melt</span></div>
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<span style="color: #666666;">fondant to decorate (option)</span></div>
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<span style="color: #666666;">sticks for cakepops</span></div>
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<span style="color: #666666;"><b>preparation</b></span></div>
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<span style="color: #666666;">Smash the cake with your hands. Add the vanilla paste with the cream cheese, stir to make it homogeneous and add to the cake crumbled. With your hands knead until well connected and make balls of about 20g each.</span></div>
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<span style="color: #666666;">Melt the chocolate in water bath and dip the tip of the chopstick into the chocolate. Insert in the cakepop. Form a little bun between chopstick and cake and let stand until dry. When all dry, insert the ball into the chocolate, shake gently, place the chosen decoration and let it dry.</span></div>
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Viajar até Oeiras de propósito para oferecer a uma menina gulosa...<br />
Nota: a mãe também roubou!!! ;-)<br />
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com1tag:blogger.com,1999:blog-6465519195787259999.post-78859253893092284422018-05-14T10:29:00.000+01:002018-05-14T10:29:09.362+01:00Bolo Bienenstich (bolo picada de abelha) para dias felizes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcf6whXSbE8ToJpdtSa_nBA_ZU3ZybYL2JqNNFtlPkS-wdI81MEj-ebzzgsdBZ66hvp-d9pAfjjlIiMUUF8UIIXYv-3FxDZlZaocW9EtNT7D9xb4gaMZIVEtSfTRlwW94Ks0b_MFTLIgg/s1600/4554_ok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1104" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcf6whXSbE8ToJpdtSa_nBA_ZU3ZybYL2JqNNFtlPkS-wdI81MEj-ebzzgsdBZ66hvp-d9pAfjjlIiMUUF8UIIXYv-3FxDZlZaocW9EtNT7D9xb4gaMZIVEtSfTRlwW94Ks0b_MFTLIgg/s640/4554_ok.jpg" width="640" /></a></div>
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Sim, venho até aqui muito pouco, mas por boas razões. Projectos que têm de andar para a frente e que me fazem feliz. Férias que tirei em que pus o pé nas estradas para um passeio apaixonante por vários concelhos de Portugal. Ribatejo, Alto Alentejo, Beira Baixa, Beira Alta até Trás-os-Montes e Alto Douro. Fantástica companhia, fantásticos dias, fantásticas pousadas, arrobas de cultura sobre variadíssimos temas e os olhos e coração cheios de paisagens, sons e cheiros deste nosso cantinho à beira mar plantado. Dias felizes!</div>
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Quando pensarmos em ir para fora, pensemos primeiro em passear cá por dentro...</div>
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Já a pensar repetir... :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvW-WM00B0raD3AJQ1YX9SNSMiOhjSxjvgTUR_y247Co37QRZHl7DXaB862yMbuUtt2erFnI608EU22EydlEY9wRcUWvKDaHBKsSEmvwIahIFKS3SAG4oN2jAP1nVirN84VBOZHqZFHk/s1600/4550_ok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQvW-WM00B0raD3AJQ1YX9SNSMiOhjSxjvgTUR_y247Co37QRZHl7DXaB862yMbuUtt2erFnI608EU22EydlEY9wRcUWvKDaHBKsSEmvwIahIFKS3SAG4oN2jAP1nVirN84VBOZHqZFHk/s640/4550_ok.jpg" width="640" /></a></div>
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<span style="text-align: justify;">Feliz também fico quando faço as propostas do </span><a href="https://lemonandvanilla.blogspot.pt/2018/04/bienenstich-bee-sting-cake-bolo-picada.html" style="text-align: justify;">Sweet World</a><span style="text-align: justify;"> das mocinhas lindas Lia do </span><a href="https://lemonandvanilla.blogspot.pt/" style="text-align: justify;">Lemon and Vanilla</a><span style="text-align: justify;"> e da Susanita do </span><a href="https://www.bastacheio.com/" style="text-align: justify;">Basta Cheio</a><span style="text-align: justify;">. Deliciosa a proposta deste mês. E super fácil de fazer... Vai direitinho para uma amiga que fez anos e que se vai regalar com ele :-)</span></div>
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<span style="text-align: justify;">Não percam este passatempo e tudo o que ele nos ensina de doçaria por esse mundo fora.</span></div>
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<span style="text-align: justify;">Aqui tens, <a href="https://lemonandvanilla.blogspot.pt/2018/04/bienenstich-bee-sting-cake-bolo-picada.html">Lia</a> querida, o meu "picada de abelha", que picou o meu coração para sempre.</span></div>
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<span style="text-align: justify;">Maravilhoso</span></div>
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<i><span style="background-color: #fff2cc; color: #783f04;">Bolo Bienenstich</span><span style="background-color: white; color: #7f6000;"> </span></i><i style="background-color: white; color: white; font-family: "Open Sans";"><span style="color: #666666;"><span style="font-size: x-small;">(inspirado <a href="https://www.maraswunderland.de/bienenstich/">daqui</a>)</span></span></i><br />
<span style="background-color: white; color: #666666; font-family: "open sans";"><i><span style="font-size: x-small;">"<a href="http://www.homecookingadventure.com/" style="color: #888888; text-decoration-line: none;">M</a>aras Wunderland" blog - Mara</span></i></span><br />
<i><span style="background-color: #fff2cc;"><span style="color: #666666; font-family: open sans; font-size: x-small;"><br /></span></span></i>
<b>Ingredientes</b> <span style="font-size: x-small;"><i>(bolo)</i></span><br />
5 ovos<br />
150g de açúcar<br />
150g de farinha<br />
1 colher de chá de fermento em pó<br />
1 pacote de amêndoas laminadas<br />
Açúcar em pó para polvilhar<br />
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(recheio)</span></i><br />
3 embalagens de natas de bater <span style="font-size: x-small;">(<a href="https://www.google.pt/search?q=bravo+cream&rlz=1C1EJFA_enPT786PT786&tbm=isch&source=iu&ictx=1&fir=38-9gjewu3fviM%253A%252CDJnXXXppoWQByM%252C_&usg=__uZ-BrKYMsdNA18BhODq2Tr6IcxA%3D&sa=X&ved=0ahUKEwjSv7f_xoDbAhXECCwKHSknAe0Q9QEIOjAB#imgrc=FUDBstKvGGIfPM:">estas</a> que uso já têm açúcar)</span><br />
1 e 1/2 pacote de pó para creme de baunilha <span style="font-size: x-small;">(Tipo “Boca Doce”)</span><br />
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<b>Preparação</b><br />
Untar uma forma de 24 cm/ø e polvilhar com farinha. Pré-aquecer o forno a 175 °C.<br />
Bater os ovos e o açúcar até ficar espumoso, cerca de 15 minutos. Misturar a farinha com o fermento e adicionar. Envolver sem bater.<br />
Deitar o preparado na forma e polvilhar com as amêndoas laminadas. Assar no forno quente por cerca de 35 minutos. Retirar do forno e deixar esfriar. Cortar o bolo no sentido longitudinal.<br />
Fazer o pudim de baunilha conforme indica na embalagem. Deixar arrefecer e juntar às natas batidas em chantilly. Espalhar a mistura na parte inferior do bolo e cobrir com a parte de cima sem pressionar demasiado. Polvilhar com açúcar em pó.<br />
Bom apetite<br />
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<span style="color: #666666;"><i>bienenstich</i></span></div>
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<span style="color: #666666;"><i>cake</i></span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;"><b>ingredients</b> <span style="font-size: x-small;"><i>(cake)</i></span></span></div>
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<span style="color: #666666;">5 eggs</span></div>
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<span style="color: #666666;">150g of sugar</span></div>
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<span style="color: #666666;">150g of flour</span></div>
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<span style="color: #666666;">1 teaspoon baking powder</span></div>
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<span style="color: #666666;">1 packet of rolled almonds</span></div>
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<span style="color: #666666;">powdered sugar for sprinkling</span></div>
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<span style="color: #666666;"><b>ingredients </b><i><span style="font-size: x-small;">(feeling)</span></i></span></div>
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<span style="color: #666666;">3 packs of whipping cream </span></div>
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<span style="color: #666666;">1 1/2 instant pudding of vanilla </span></div>
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<span style="color: #666666;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH6MUSBBvtBhv5Ue1DY4aH4T-ByMMOSB3bgFuzL5mGJmQ4xCZFkhjJ27koMQdE2lvt-Jp9CP-zCJV0lL62eH8TLh1C9KG5AupumVTBTcJRQFpiK343bRO4LXnfEPc9cN8-NgJ_R3t4jQ/s1600/FAVICON_qualidade.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666;"><img border="0" data-original-height="944" data-original-width="944" height="25" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH6MUSBBvtBhv5Ue1DY4aH4T-ByMMOSB3bgFuzL5mGJmQ4xCZFkhjJ27koMQdE2lvt-Jp9CP-zCJV0lL62eH8TLh1C9KG5AupumVTBTcJRQFpiK343bRO4LXnfEPc9cN8-NgJ_R3t4jQ/s320/FAVICON_qualidade.png" width="25" /></span></a></div>
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<b><span style="color: #666666;">preparation</span></b></div>
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<span style="color: #666666;">Grease a 24 cm /ø shape and sprinkle with flour. Preheat the oven to 175 ° C.</span></div>
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<span style="color: #666666;">Beat eggs and sugar until smooth, about 15 minutes. Mix the flour with the baking powder and add. Wrap without knocking.</span></div>
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<span style="color: #666666;">Pour the prepared into the pan and sprinkle with the rolled almonds. Bake in the hot oven for about 35 minutes. Remove from the oven and let it cool. Cut the cake lengthwise.</span></div>
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<span style="color: #666666;">Make the vanilla pudding as directed on the package. Let it cool and add the whipped cream. Spread the mixture on the bottom of the cake and cover with the top without pressing too much. Sprinkle with powdered sugar.</span></div>
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<span style="color: #666666;">Enjoy</span></div>
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Está prontinho para fazer novamente, Lia querida. Por agora vai para a minha amiga Patica<br />
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-52225420430034896732018-04-20T23:24:00.001+01:002018-04-20T23:24:02.537+01:00Dacquoise em tempo record, porque elas merecem... :-)<div class="separator" style="clear: both; text-align: center;">
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Não tem sido fácil gerir tanto os dias como as noites. Na cabeça reboliçam demasiados assuntos para um cérebro só :-) De dia não páro e de noite penso no dia anterior e no dia seguinte...</div>
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Tinha prometido que mesmo com pouco tempo não deixaria o passatempo <a href="https://www.bastacheio.com/?s=dacquoise">Sweet World</a> das minhas queridas Lia, <a href="https://lemonandvanilla.blogspot.pt/">Lemon and Vanilla</a> e Susana, <a href="https://www.bastacheio.com/">Basta Cheio</a>. A verdade é que no último mês falhei... mas não neste :-)</div>
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Numa corrida contra o tempo a descascar pistachio, bater claras, cortar papel vegetal, meter no forno, bater chantilly, juntar tudo... ufa, lá consegui que saísse uma Dacquoise antes do anoitecer.</div>
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Sem mais palavras, as minhas andam guardadas... apresento-vos uma Dacquoise de aproveitamentos de claras. Sem as gemas optei por um recheio de chantilly e Marsmallow Fluff. Demasiado delicioso, demasiado gostoso, demasiado fofo :-)</div>
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Minhas querida Susaninha, <a href="https://www.bastacheio.com/">Basta Cheio</a>, espero que recebas a tempo a minha fofa Dacquoise e que vá a tempo de mais um maravilhoso desfile.</div>
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<i><span style="background-color: #a64d79; color: white;">Dacquoise de Marsmallow</span></i></div>
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<i><span style="background-color: #741b47; color: white;"><br /></span></i></div>
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<b>Ingredientes </b><i><span style="font-size: x-small;">(camadas de merengue)</span></i></div>
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1 e 1 / 4 chávenas de pistácios descascados </div>
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1/4 de chávena de pistachio grosseiramente picados</div>
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1/2 chávena de açúcar em pó</div>
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1/4 colher de chá sal fino</div>
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5 claras de ovos L, a temperatura ambiente</div>
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1-1 / 4 chávenas de açúcar </div>
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1/2 colher de chá creme de tártaro</div>
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1 colher de chá pasta de baunilha</div>
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<b>Ingredientes</b> <i><span style="font-size: x-small;">(recheio)</span></i></div>
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1 pacote de natas de bater que fiquem bem consistentes <i><span style="font-size: x-small;">(<a href="https://www.google.pt/search?rlz=1C1EJFA_enPT786PT786&biw=1536&bih=734&tbm=isch&sa=1&ei=bmfaWqX_GsHzUo2Rv7gG&q=bravo+cream+de+montar&oq=bravo+cream+de+montar&gs_l=psy-ab.3...14069.15681.0.16420.10.10.0.0.0.0.97.776.9.9.0....0...1c.1.64.psy-ab..1.1.89...0i5i30k1j0i8i30k1j0i30k1j0i24k1.0.FVFRD506xW8#imgrc=a2VUtGx9z1Kd_M:">estas</a>) - Intermarché</span></i></div>
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1 embalagem de Marshmallow Fluff de framboesa <span style="font-size: x-small;">(<a href="https://www.lojasliberty.com/produtos/marshmallow-fluff-em-creme-framboesa-213-gr/"><i>aqui</i></a>)</span></div>
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<b>Preparação</b> <i><span style="font-size: x-small;">(camadas de merengue)</span></i></div>
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Posicionar a prateleiraa na parte superior do forno e aquecer a 120º</div>
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Forrar 1 tabuleiro grande com papel vegetal. Desenhar quatro círculos de 15cm no vegetal e virar ao contrário. Os círculos ficam a ver-se. </div>
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Colocar os pistácios, o açúcar em pó e o sal num processador de alimentos e processar até que os pistachios estejam bem cortados, mas não moídos.</div>
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Colocar as claras e o açúcar refinado numa tigela grande. Colocar a tigela num recipiente com água quente, sem que a taça toque na água, e bater à mão até o açúcar estar completamente dissolvido. Para testar, esfregar um pouco das claras entre as pontas dos dedos; não deve sentir-se nenhum grão de açúcar.</div>
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Adicionar a pasta de baunilha e o creme de tártaro. Começar por bater com a batedeira a baixa velocidade inicialmente e depois, ao longo de cerca de 1 minuto, aumentar para média alta e bater até formar picos duros e brilhantes, cerca de 5 minutos.</div>
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Com uma espátula de silicone grande, deitar suavemente a mistura de pistachio no merengue. Colocar o merengue nos círculos do vegetal e espalhar para encher.</div>
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Assar por 45 a 55 minutos até ficar crocante e levemente colorido</div>
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Desligar o forno e deixar os merengues no forno para secarem completamente, pelo menos 1 hora. Retirar do forno e deixar esfriar completamente nos tabuleiros. Cuidadosamente retirar do vegetal.</div>
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<b>Preparação</b> <i><span style="font-size: x-small;">(recheio)</span></i></div>
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Bater as natas em chantilly bem consistente. Deitar o marsmallow fluff aos pouco batendo com a batedeira até ficar homogéneo.</div>
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<b>Montagem da Dacquoise</b></div>
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Num prato plano redondo, espalhar uma colher de sopa do creme na base para agarrar o merengue e colocar a primeira placa. Com uma espátula espalhar cerca de 1 chávena de recheio. Repetir com as restantes placas de merengue e encher. Decorar com os pistachio picados. Deixar descansar em temperatura ambiente 30 minutos antes de fatiar com uma faca serrilhada e servir em casa dos amigos num jantar animado de gente gulosa ;-)</div>
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Bom apetite ;-)</div>
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Beijos, minhas queridas Lia e Susaninha</div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-73225388376782222332018-04-06T01:02:00.001+01:002018-04-10T09:33:44.605+01:00Beijinhos de aveia, aquela receita para manhãs de olhos postos do outro lado da janela<div style="text-align: justify;">
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Não, não deixei de ser blogger, não deixei de gostar de me enfronhar na cozinha, não abandonei o meu blog. Simplesmente o meu tempo divide-se por variados projectos em que me envolvi. Continuo na cozinha, continuo a fotografar, continuo a ver blogs que me inspiram, continuo em rima com receitas.</div>
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Há manhãs no trabalho que custam a passar, principalmente quando o sol raia lá fora, depois de dias de chuva intermináveis e me apetece saltar para a relva, para o mar azul, saltar para a vida que há lá fora, do outro lado da janela. Nem eu entendo como consigo ter os pensamentos sempre a fervilhar e nunca, mesmo nunca, ter momentos de descanso da minha própria cabeça. Passo de um pensamento para outro em velocidade luz, que canseira :-) </div>
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Hoje estava assim, agitada com vontade de correr pelo campo, de rebolar, de tudo menos de estar sentada naquela secretária, apesar de gostar muito do meu trabalho. </div>
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Nesses momentos de agitação e ansiedade o melhor é entreter com algum snack que nos agrade.</div>
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Os beijinhos de aveia são uma versão minha dos "beijinhos de côco", uma experiência que me saiu perfeita para manhãs de luta entre o computador e o sol do outro lado da janela :-)<br />
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<i style="background-color: #f6b26b;">Beijinhos de aveia</i></div>
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<b>Ingredientes</b></div>
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100gr de aveia</div>
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100gr de açúcar</div>
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1 ovo</div>
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1 colher chá de aroma de baunilha</div>
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<b>Preparação</b></div>
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Forrar um tabuleiro de forno com papel vegetal. </div>
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Misturar a aveia com o açúcar e a baunilha. Bater o ovo e adicionar ao preparado.</div>
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Fazer montinhos e colocar no tabuleiro. </div>
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Levar ao forno até dourarem.<br />
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<span style="color: #666666;"><i>oatmeal kisses</i></span></div>
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<b><span style="color: #666666;">ingredients</span></b></div>
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<span style="color: #666666;">100gr of oats</span></div>
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<span style="color: #666666;">100gr of sugar</span></div>
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<span style="color: #666666;">1 egg</span></div>
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<span style="color: #666666;">1 teaspoon vanilla flavor</span></div>
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<b><span style="color: #666666;">preparation</span></b></div>
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<span style="color: #666666;">Line a baking tray with parchment paper.</span></div>
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<span style="color: #666666;">Mix the oats with the sugar and the vanilla. Beat the egg and add to the preparation.</span></div>
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<span style="color: #666666;">Make small balls and put on the baking tray.</span></div>
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<span style="color: #666666;">Bake until golden brown.</span></div>
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Bom trabalho e bons dias de sol que parecem estar para ficar :-)<br />
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NOTA DO DA SEGUINTE: Mais valia estar caladinha!!! Não é que a chuva voltou :-(<br />
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com6Loures, Portugal38.831549 -9.174109499999985938.732611500000004 -9.3354709999999859 38.9304865 -9.012747999999986tag:blogger.com,1999:blog-6465519195787259999.post-80798711484150595452018-02-20T00:56:00.001+00:002018-02-20T09:08:35.143+00:00Patas de veado (com uma pequena distracção) ao lado de uma entusiasmante actividade de ar livre<div style="text-align: justify;">
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Não há dúvida que o tempo passa a correr e parece que quanto mais corre, mais a velocidade vai aumentado. A semana passa num flash e rapidamente é fim de semana outra vez.</div>
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O blog está mesmo a 1/2 - 3/4 paradito, quer por falta de tempo quer por não querer colocar receitas só porque sim. A luz do dia vai-se bastante cedo e os fins de semana têm sido divididos entre aniversários, encomendas, família, passeios e uma actividade nova na qual estou empenhadíssima e entusiasmadíssima; <a href="https://www.geocaching.com/play/search">geocaching</a>.</div>
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Não sabia da existência desta comunidade/actividade estupenda que se realiza ao ar livre e que me proporciona umas boas caminhadas. Fiquei viciada desde a primeira que vez que fiz ;-)</div>
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Trata-se de uma espécie de caça ao tesouro através de coordenadas de GPS indicadas por quem escondeu a cache. Uma aplicação que instalamos no telemóvel.</div>
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Quem pratica desloca-se ao local indicado e procura uma caixa, (geocache ou cache), que se encontra escondida. Estas caches estão, normalmente, num lugar com alguma história ou tipo de interesse; uma paisagem linda para fotografar, no meio de uma cidade, atrás de uma cascata, dentro de uma árvore, ou apenas disfarçada na natureza.</div>
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O objectivo é promover ou dar a conhecer novos locais e descobrir pequenos "tesouros" escondidos em objectos do nosso dia a dia, que passam despercebidos. E existem milhares espalhadas por todo o mundo, sim, todo o mundo...<br />
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Esta minha nova actividade proporciona-me caminhadas por trilhos por vezes incertos, paisagens maravilhosas em lugares que desconhecia, convívios, amizades, risadas e por fim uma sensação de missão cumprida, tal qual uma criança que encontra o tesouro que tanto procurava.</div>
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A verdade é que uma alegria se apodera de mim quando consigo encontrar a "cache". Uma assinatura juntamente com centenas de outras que já lá estão e mais uma para a soma das encontradas. </div>
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Sozinha ou acompanhada lá vou descobrindo novos locais e novas "caixinhas".<br />
Sempre que vou a algum lado, não resisto a ligar o GPS e ver onde andam "caixinhas" escondidas. É deveras uma aventura, mesmo :-)</div>
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E é também uma aventura, todos os dias 20 de cada mês; as meninas <a href="https://lemonandvanilla.blogspot.pt/"><b>Lia</b></a> e a <a href="http://www.bastacheio.com/"><b>Susana</b></a> lançam desafios docinhos no passatempo <a href="http://www.bastacheio.com/2018/01/patas-de-veado/"><b>Sweet World</b></a> e dão-nos a conhecer receitas maravilhosas e desconhecidas. Outras nem tanto, como as Patas de Veado. Confesso que sempre as vi nas montras de pastelaria, mas nunca tinha comido. Na verdade não sou muito de bolos confeccionados em pastelaria, tirando as bolas de berlim do Natário em Viana, os croissants do Bom Gosto em Famalicão e as tíbias em Braga :-)</div>
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São para ti Susaninha, estas patitas de veado que deliciaram por aqui alguns meninos e meninas :-)<br />
Apesar de ter feito uma variação de todas cobertas com coco, tirei o efeito de pata, distracção típica da minha pessoa :-( estavam boas na mesma!<br />
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<i><span style="color: white;"><span style="background-color: #660000;">Patas de veado</span> </span><span style="font-size: x-small;">(versão distraída da DonaBiscoito)</span></i><br />
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<b>Ingredientes</b> <span style="font-size: x-small;"><i>(doce de ovos)</i></span></div>
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180g de açúcar<o:p></o:p></div>
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150ml de água<o:p></o:p></div>
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6 gemas<o:p></o:p></div>
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<b>Ingredientes </b><i><span style="font-size: x-small;">(torta)</span></i><br />
3 ovos<br />
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<o:p></o:p></div>
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o mesmo peso dos ovos em açúcar<o:p></o:p></div>
½ do peso dos ovos em farinha<br />
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<b>Ingredientes</b><i><span style="font-size: x-small;"> (cobertura)</span></i></div>
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coco ralado</div>
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canela</div>
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<b>Preparação </b><i><span style="font-size: x-small;">(doce de ovos)</span></i></div>
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Juntar num tachinho a água e o açúcar e mexer até dissolver.
Levar ao lume sem mexer até atingir o ponto pérola, 107º C. Retirar do lume
e deixar arrefecer cerca de 10 minutos. Juntar, a calda às gemas, já
batidas anteriormente.<br />
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Deitar novamente no tachinho e levar a lume brando, tendo o
cuidado de mexer constantemente até engrossar. Retirar e reservar para arrefecer completamente.<o:p></o:p></div>
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<i><span style="font-size: x-small;"><br /></span></i></div>
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<b>Preparação</b> <i><span style="font-size: x-small;">(torta)</span></i></div>
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Untar um tabuleiro de forno de 30x20cm e forrar o fundo com papel vegetal. Polvilhar com farinha.</div>
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Bater os ovos com o açúcar até obter uma massa fofa e volumosa. Adicionar a farinha aos poucos envolvendo delicadamente.</div>
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Deitar no tabuleiro e levar ao forno sem deixar cozer demasiado, cerca de 10 minutos. Verificar se descolou dos lados e retirar. Salpicar com açúcar colocar um pano de cozinha por cima e virar o tabuleiro para um balcão. Desta forma o açúcar não voará ao tombar o bolo em cima. Retirar o papel vegetal e enrolar imediatament pelo lado mais largo, deixando o pano por dentro enquanto se vai enrolando. Deixar que esfrie completamente.</div>
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<b>Montagem</b></div>
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Cuidadosamente desenrolar a torta e barrar com doce de ovos.</div>
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Voltar a enrolar apertando um pouco. Cortar a torta em 4 bocados e esses 4 voltar a cortar mas na diagonal.</div>
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Barrar com doce de ovos e passar SÓ EM VOLTA por coco ralado. No topo (SEM COCO) desenhar um fio de canela. </div>
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Servir a colegas gulosos ;-)</div>
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<i>stag feet </i></div>
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<i><span style="font-size: x-small;">(portuguese recipe)</span></i></div>
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<b>ingredients </b><span style="font-size: x-small;">(sweet egg yolk)</span></div>
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180g of sugar</div>
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150ml of water</div>
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6 yolk</div>
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<b>ingredients</b><i><span style="font-size: x-small;"> (cake)</span></i></div>
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3 eggs</div>
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the same weight of eggs in sugar</div>
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½ weight of eggs in flour</div>
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<b>ingredients</b> <i><span style="font-size: x-small;">(topping)</span></i></div>
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grated coconut</div>
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cinnamon</div>
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<b>preparation</b> <span style="font-size: x-small;">(sweet egg yolk)</span></div>
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Add water and sugar in a saucepan and stir until dissolved. Bring to the heat without stirring until reaching the pearl point, 107º C. Remove from heat and let cool about 10 minutes. Add the syrup to the yolks, previously beaten</div>
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Return to the saucepan again and bring to boil, taking care to stir constantly until thick. Remove and set aside to cool completely.<br />
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<b>ingredients</b> <i><span style="font-size: x-small;">(cake)</span></i><br />
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<div class="MsoNormal">
<div style="text-align: center;">
Grease a tray of 30x20cm and line the bottom with parchment paper. Sprinkle with flour.</div>
<div style="text-align: center;">
Beat the eggs with the sugar until become a fluffy and bulky dough. Add the flour gradually wrapping gently.</div>
<div style="text-align: center;">
Pour into the pan and bake in the oven without baking too much, about 10 minutes. Check for detachment from the sides and remove. Splash with sugar put a kitchen cloth over and turn the tray to a table. Remove the parchment paper and curl immediately leaving the kitchen cloth inside while curling. Allow to cool completely.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b>assembly</b></div>
<div style="text-align: center;">
Carefully unwrap the pie and spread with sweet egg yolk.</div>
<div style="text-align: center;">
Squeeze back a little. Cut the pie into 4 bites and these 4 re-cut but diagonally.</div>
<div style="text-align: center;">
Sweep with sweet egg yolk and envolve ONLY AROUND with coconut. At the top (WITHOUT COCONUT) draw a cinnamon line.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0c5eHLhKLQRssmUbP0s-E2v19HAiGHUsIYXPexRF1ZyJO99C6A_UqM2cDk_BvmJ7OLNw-28GHxz-xCMTV9AHpKN661nJ6vGZVAKNC-k_euGtZZS-1VcGW-ax6cjG6Zit1qIdM9mguRFk/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0c5eHLhKLQRssmUbP0s-E2v19HAiGHUsIYXPexRF1ZyJO99C6A_UqM2cDk_BvmJ7OLNw-28GHxz-xCMTV9AHpKN661nJ6vGZVAKNC-k_euGtZZS-1VcGW-ax6cjG6Zit1qIdM9mguRFk/s640/IMG_1252.JPG" width="640" /></a></div>
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<div style="text-align: left;">
Beijocas, girls.</div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2tag:blogger.com,1999:blog-6465519195787259999.post-40354460224927866512018-02-14T10:17:00.001+00:002018-02-14T10:17:07.880+00:00Dia de S. Valentim para quem amamos...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKGGcn7gNUsR07IVinv5ImffXcuokNKwpX9fltEkZK07ttxYJdnVunl5zS8M9YEb2PtBX2CQyFoPVjfQTRC0zeCFatfjpNPBvvfescDSq0l9d8nrtHbOlHoTCDrRFhtXxqy6DDZTKSeI/s1600/1194_ok.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKGGcn7gNUsR07IVinv5ImffXcuokNKwpX9fltEkZK07ttxYJdnVunl5zS8M9YEb2PtBX2CQyFoPVjfQTRC0zeCFatfjpNPBvvfescDSq0l9d8nrtHbOlHoTCDrRFhtXxqy6DDZTKSeI/s640/1194_ok.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
Que dizer deste dia? Que dizer do Dia dos Namorados?<br />
Deveria ser <a href="http://dbiscoito.blogspot.pt/2017/02/dia-dos-namorados-que-deveria-ser-todos.html">um dia igual a todos os dias</a>, para que todos os dias fossem dias de amar, de beijar, de mimar, de acarinhar.</div>
<div style="text-align: justify;">
Não é preciso ser namorado ou namorada, marido ou esposa, filho ou filha para celebrar o amor. Podemos amar um amigo ou uma amiga, amar o mar, o verde, as rochas, apenas de coração, sem história, porque uma história tem princípio, meio e fim. E um amor deverá ser como se estivesse sempre no princípio...</div>
<div style="text-align: justify;">
Decreto todos os dias para amar, para namorar... para lembrar quem não sai de nós. </div>
<div style="text-align: justify;">
Assim como para fazer bolachinhas e decorar de forma igual ao que sentimos no fundo da alma.</div>
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<i><span style="background-color: #f1c232; color: white;">Bolachas de baunilha</span></i><br />
<br />
<b>Ingredientes</b><br />
300g farinha sem fermento<br />
100g de manteiga<br />
145 de açúcar<br />
1 ovo<br />
1 colher de chá de essência de baunilha<br />
1/2 colher de chá de sal<br />
1 colher de chá de fermento<br />
Pasta de açúcar à escolha<br />
<br />
<b>Preparação</b><br />
<div style="text-align: justify;">
Misturar a farinha com a manteiga e o açúcar. Adicionar o ovo já batido, a baunilha o sal e por fim o fermento.</div>
<div style="text-align: justify;">
Misturar com as mãos até que forme uma bola moldável. Estender com um rolo e cortar com um cortante à escolha. Neste caso um coração.</div>
<div style="text-align: justify;">
Levar a forno médio cerca de 25 minutos até ficarem levemente douradas.</div>
<div style="text-align: justify;">
Deixar arrefecer completamente e decorar com pasta de açúcar usando o mesmo cortante das bolachas. Oferecer a quem mais amam :-) </div>
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<div style="text-align: center;">
<i>valentine's </i></div>
<div style="text-align: center;">
<i>vanilla cookies</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>ingredients</b></div>
<div style="text-align: center;">
300g flour</div>
<div style="text-align: center;">
100g butter</div>
<div style="text-align: center;">
145 sugar</div>
<div style="text-align: center;">
1 egg</div>
<div style="text-align: center;">
1 teaspoon vanilla essence</div>
<div style="text-align: center;">
1/2 teaspoon of salt</div>
<div style="text-align: center;">
1 teaspoon baking powder</div>
<div style="text-align: center;">
fondant</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>preparation</b></div>
<div style="text-align: center;">
Mix the flour with the butter and sugar. Add the beaten egg, the vanilla, the salt and finally the baking powder.</div>
<div style="text-align: center;">
Mix with your hands until forms a moldable ball. Extend with a roller and cut with a cutter of your choice. In this case a heart</div>
<div style="text-align: center;">
Bring to medium oven about 25 minutes until lightly browned.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Allow to cool completely and decorate with fondant using the same cutter of the cookies. Offer to one who you love most :-)</div>
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<div style="text-align: center;">
<span style="color: red; text-align: start;">Feliz Dia de São Valentim </span></div>
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DonaB http://www.blogger.com/profile/13824748338405151496noreply@blogger.com2