tag:blogger.com,1999:blog-79829807215199362022024-03-06T04:24:09.535-03:00Entre AmorasRenata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-7982980721519936202.post-14686543202873757452012-10-16T19:31:00.001-03:002012-10-26T18:39:35.012-02:00Dia Mundial do Pão<div class="separator" style="clear: both; text-align: center;">
<a href="http://kochtopf.twoday.net/stories/announcing-world-bread-day-2012-7th-edition/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXFMRN6GGbZlECoYRcnryLynSVd47gwrA-U6NOaeTPYad16MKq0vm6lH8GXM2uotBAl2B736ZtxJP7R81O0r5z3aJl68P4p9lxfDNc3hpzfERNuYXDZCaCBj7R9f0lAvzLk1_eyiblpQ/s1600/8005854922_b0db76ec7c+(1).jpg" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Olá amoras!!!</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Hoje, dia 16 de outubro, é comemorado o
Dia Mundial do Pão. E para tal comemoração, há 7 anos foi criado o <a href="http://kochtopf.twoday.net/stories/announcing-world-bread-day-2012-7th-edition/" target="_blank"><span style="color: blue; line-height: 150%; mso-bidi-font-size: 11.0pt;">World Bread Day</span></a>,</span><i><span style="background: white; color: #6aa84f; font-family: "Arial","sans-serif"; font-size: 13.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> </span></i><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">um evento<span style="background: white;"> promovido
pela Zorra do</span></span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"> blog </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"><span style="color: blue; line-height: 150%; mso-bidi-font-size: 11.0pt;"><a href="http://kochtopf.twoday.net/" target="_blank">Kochtopf</a> </span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Esse evento convoca blogueiras de todo o mundo a publicar em seus</span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"> blogs </span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">uma receita de pão e enviar o</span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"> link </span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">do</span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"> post </span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">para o site da Zorra. A receita é
anexada as demais receitas publicadas, formando assim uma</span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"> blogagem </span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">mundial de receitas de pão.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Este é o primeiro ano que o <b><span style="color: red;"><i>Entre Amoras</i></span></b> irá participar. Precisava prestar minha homenagem a esse alimento tão generoso e
saboroso, com passagens bíblicas tão significantes e que até hoje está presente
na mesa de todos os povos do mundo.</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">A receita que escolhi foi do <b>Pão com
Uvas Passa e Canela</b>, que veio no livro de receitas da máquina de
pão que ganhei da minha mãe (assunto para um outro</span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;"> post</span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">) e que há tempos queria testar. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Quem não tiver a máquina também pode
tentar que dá certo. </span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
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<b><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 150%;"> </span><span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Pão com Uvas Passa e Canela</span></b><br />
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Ingredientes para um pão de 450 g</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 150%;"><o:p></o:p></span></div>
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<li class="MsoNormal" style="line-height: 150%; text-align: justify;"><span style="font-family: "Arial","sans-serif"; font-size: 13.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">3/4 copo de água</span><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></li>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Quem tiver a máquina de pão, faça o
procedimento do ciclo normal que vem descrito no manual de sua máquina. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Pra quem for fazer sem a máquina, misture os ingredientes com exceção das uvas
passa.</span><br />
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Depois que tiver uma massa homogênea, acrescente as uvas passa, misture e deixe
a massa descansar até dobrar de volume.<br />
Coloque em uma forma retangular untada, própria para assar pão. Cubra com um
pano e deixe crescer mais um pouco. Leve para assar em forno a 180º até ficar
dourado por cima.<br />
Eu usei a máquina para sovar a massa e crescer. Depois eu peguei a massa, modelei em uma forma própria para assar pães e deixei crescer por mais algum
tempo. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 13.5pt; line-height: 150%;">Para saber quando o pão tinha crescido o suficiente para ir ao forno,
usei um truque que aprendi com minhã vó que é filha de italianos e craque em
fazer pães. Ela coloca uma bolinha da massa do pão em um copo com água, vocês
vão perceber que a bolinha fica no fundo do copo e depois de algum tempo a
bolinha fica boiando na água, isso indica que o pão já cresceu o suficiente na
forma para ir ao forno. Meu pão ficou assando por 30 minutos.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 17.77777862548828px; line-height: 26.666667938232422px;">Gente o pão ficou maravilhoso, bem macio e muito gostoso. Vale a pena experimentar.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: start;">Agora vou ficar por aqui, me deliciando com meu pão quentinho com um geleia de cereja, </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">Hum..</span><span style="font-family: 'Trebuchet MS', sans-serif;">.</span><br />
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Guten Appetit!!!<br />
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<br />Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com10Uberlândia - MG, Brasil-18.9113046 -48.2621925-19.391996600000002 -48.8939065 -18.4306126 -47.630478499999995tag:blogger.com,1999:blog-7982980721519936202.post-18387443550517393952012-10-12T13:43:00.000-03:002012-10-20T21:21:09.382-03:00Cake Pops<div class="MsoNormal" style="text-align: justify;">
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Oi gente!!!<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;">Hoje vou postar uma receita que
tem tudo a ver com o Dia das Crianças. O passo a passo dos novos queridinhos das
festinhas infantis, os CAKE POPS!!! </span><br />
<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;">Criado por<span class="apple-converted-space"> </span></span><span style="background: white; color: #444444; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"><span style="text-align: start;">Angie
Dudley do famoso blog <a href="http://www.bakerella.com/" target="_blank">Bakerella</a>,</span></span><span class="apple-converted-space"><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;"><span style="text-align: start;"> </span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;">em pouco tempo
esses bolinhos se tornaram mania mundial.</span><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Cake pops são pirulitos de bolo, cobertos com
chocolate e confeitos. </span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;">Basicamente é a mistura de bolo esfarelado
com doce de leite ou algo parecido para dar liga e se tornar boleável. Depois
essa massinha é modelada com o formato desejado, espetada em um palito de
pirulito e banhada no chocolate.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Usando a criatividade, os cake pops podem ter
diversos formatos, sabores e cores, de acordo com o tema e a decoração da
festa.<o:p></o:p></span><br />
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<b style="line-height: 150%;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Cake
Pops</span></b></div>
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<b style="line-height: 150%;"><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Bolo
</span></b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 150%;">(medida
xícara 200 ml)</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Bater no liquidificador ou a mão<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">3 ovos</span><br />
<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">2 ½ xícara (chá) de farinha de trigo</span><br />
<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">1 ½ xícara (chá) de açúcar refinado</span><br />
<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">1 xícara (chá) de chocolate em pó</span><br />
<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">1 xícara (chá) de água fervente</span><br />
<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">1 colher (sopa) de fermento em pó</span><br />
<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">1 xícara (chá) de óleo</span><br />
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</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">Colocar +/- 15 gotas de essência de baunilha.</span><!--[if !supportLists]--></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Misture
a farinha, o chocolate, o açúcar e o fermento. Junte os ovos e o óleo. Por último
a água fervida. Leve para assar em forno médio.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Sugestões
de recheio: Brigadeiro, doce de leite, nutella, massa básica de truffa, geléia,
leite condensado, creme de leite, etc...<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Optar
por recheios menos gordurosos(ex: fazer o brigadeiro sem margarina...ou
diminuir o óleo da receita).<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Massa
básica de truffa</span></div>
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<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">300 g de chocolate ao leite ou meio amargo</span></div>
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<span style="font-family: Symbol; font-size: 12pt; line-height: 150%; text-indent: -18pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">100 g de creme de leite</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Derreter o chocolate (1 minuto no microondas) e
junte o creme de leite. Deixe gelar por uma hora.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Para montagem dos cake pops, esfarele o bolo e misture o recheio até o ponto de enrolar.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Faça bolinhas com a massa, </span><span style="font-family: Arial, sans-serif; font-size: 15.555556297302246px; line-height: 150%; text-indent: -23.999998092651367px;">molhe o palito com chocolate derretido, e ai sim, espetar na bolinha. </span><br />
<span style="font-family: Arial, sans-serif; font-size: 15.555556297302246px; line-height: 150%; text-indent: -23.999998092651367px;">Levar para a geladeira por no mínimo 30 minutos e no máximo 1 hora</span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;">. </span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Banhe as bolinhas em chocolate derretido e temperado ou se preferir use cobertura de chocolate fracionada, que não precisa do choque térmico.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulGwrW2jWU5NEP-2G3gn9L6BBFG4ysdSe10bTgfRiLYiLe5lS1J3Y46t-6s3u0JaiaVSVxl-gujr-NP6JWGctwMXe_BlnH2uIassXXWaFMpHbm5zlPpJ_R9LHjuyF7_J9K_BqOt6Ck3Q/s1600/C%C3%B3pia+de+DSC02094.JPG" imageanchor="1" style="line-height: 150%; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="579" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulGwrW2jWU5NEP-2G3gn9L6BBFG4ysdSe10bTgfRiLYiLe5lS1J3Y46t-6s3u0JaiaVSVxl-gujr-NP6JWGctwMXe_BlnH2uIassXXWaFMpHbm5zlPpJ_R9LHjuyF7_J9K_BqOt6Ck3Q/s640/C%C3%B3pia+de+DSC02094.JPG" width="640" /></a><br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%;">Dicas:</span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Forno pré-aquecido a 180 ou 200 graus.</span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Melhor chocolate ao leite ou meio amargo
fracionado é o “Top Melken Harold”<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Melhor chocolate branco fracionado é o “Bel
gourmet”<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 150%; text-indent: -18pt;">Sugestão: enrolar uma cereja dentro de cada cake pop ou misturar </span><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;">nozes picadas, antes de enrolar. </span><br />
<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;"><br /></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 150%; text-indent: -18pt;"> Para o chocolate fracionado, derreter o chocolate no micro, potência média
1 min. Se precisar mais colocar mais 30 seg e mexer.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Para derreter chocolate branco fracionado, potência
média de 30 em 30 segundos. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Se o recheio for mais gorduroso, diminuir o
óleo da massa do bolo. Ex: brigadeiro vai margarina, ou diminui o óleo da massa
do bolo ou faz o brigadeiro sem margarina.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Se for usar banho Maria para derreter o
chocolate, ferver a água e desligar o fogo ao colocar o recipiente com o
chocolate, mexer até derreter.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Colocar a massa e o recheio aos poucos, até
dar ponto de enrolar.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Colocar o palito até a metade da bolinha.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Molhar o palito com chocolate derretido, e ai
sim, espetar na bolinha e levar para a geladeira.<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"> Se os cake pops ficarem muito gelados, quando for banhar no chocolate derretido o choque térmico será muito grande e o chocolate irá ficar com rachaduras.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal; text-indent: -18pt;"> </span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l3 level1 lfo3; text-align: justify; text-indent: -18.0pt;">
<span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"> <o:p></o:p></span><span style="font-family: Arial, sans-serif; font-size: 15.555556297302246px; line-height: 150%; text-indent: -18pt;">Os Cake Pop duram de 5 a 7 dias. </span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"><br /></span>
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Opções de sabores:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo4; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Massa de chocolate com truffa e recheio de
cereja.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo4; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Massa de chocolate com doce de leite e nozes.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l1 level1 lfo4; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Massa branca com doce de leite e nozes.<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Para colorir o chocolate:<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Derreter
chocolate branco e acrescentar “corante para chocolate” é meio pastoso, não dá
para usar corante liquido, pois o chocolate fica duro...usar somente o corante
para chocolate.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo5; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Não usar as partes mais cascudas do bolo<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0cm; mso-add-space: auto; mso-list: l0 level1 lfo5; text-align: justify; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; line-height: 150%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Dica, usar papel manteiga na assadeira, pois
não gruda.<o:p></o:p></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"><br /></span>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Feliz dia das crianças!!!<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLJ6XX3aTQvflA0n7B2xY2aNDRI8GoTUORd9iBthb8kotAQtL0Q3RyWrQQ1tXeUGLXawSQEBkcxVVr1fn-0bxX9yJ1ahjnwbOcN-D2BDwo5WvOW7VCc90zFYDMZMGL3548fWnnrsev3A/s1600/rena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLJ6XX3aTQvflA0n7B2xY2aNDRI8GoTUORd9iBthb8kotAQtL0Q3RyWrQQ1tXeUGLXawSQEBkcxVVr1fn-0bxX9yJ1ahjnwbOcN-D2BDwo5WvOW7VCc90zFYDMZMGL3548fWnnrsev3A/s640/rena.jpg" width="582" /></a></div>
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;"> </span><span style="font-family: "Arial","sans-serif"; line-height: 150%;">E</span><span style="font-family: "Arial","sans-serif"; line-height: 150%;">sse é o retrato de uma infância muito FELIZ, graças a Deus! Com 2 anos de idade.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 150%;">Enjoy!!!</span></div>
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Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com5tag:blogger.com,1999:blog-7982980721519936202.post-67344759382403668002012-10-11T00:31:00.004-03:002012-10-20T15:11:53.842-03:00Mousse de Limão Siciliano<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Olá Amoras!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: large;">Há tempos queria postar essa receitinha. Uma </span><span style="font-size: large;">mousse deliciosa, com o gostinho delicado e</span><span style="font-size: large;"> cítrico do </span><span style="font-size: large;">limão siciliano. É uma sobremes</span><span style="font-size: large;">a </span><span style="font-size: large;">leve, refrescante e</span><span style="font-size: large;"> </span><span style="font-size: large;">muito fácil de fazer </span><span style="font-size: large;">(até criança faz). </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga63XXwlXz54GraE7_ZYm1NfGiLV7qjQhxEdojTiB_Wa6DBru_JZHhHoWn9kq21_WoN4WoYT5dTVaVMXbdsiUKPy0_38NjmSTqLxz4dEUs7buqnycCF3nITjTMfYPVGkdPqOCthXkuBY8/s1600/DSC01579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga63XXwlXz54GraE7_ZYm1NfGiLV7qjQhxEdojTiB_Wa6DBru_JZHhHoWn9kq21_WoN4WoYT5dTVaVMXbdsiUKPy0_38NjmSTqLxz4dEUs7buqnycCF3nITjTMfYPVGkdPqOCthXkuBY8/s640/DSC01579.JPG" width="534" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Yz6Y5RF6_FmuEEM9U1n4Hmg6KNcu7t13VkdyZFaGhyphenhyphenHIXM-EfJjr59CGwIbBNCIuWCmEHGR-cHcJJ444xld3kYWxH6ckbqjWJNcpBMmsVp-WjN-6i_CqIo_oVJ83TMHnabsCV4jObfE/s1600/DSC01580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Yz6Y5RF6_FmuEEM9U1n4Hmg6KNcu7t13VkdyZFaGhyphenhyphenHIXM-EfJjr59CGwIbBNCIuWCmEHGR-cHcJJ444xld3kYWxH6ckbqjWJNcpBMmsVp-WjN-6i_CqIo_oVJ83TMHnabsCV4jObfE/s640/DSC01580.JPG" width="554" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large; text-align: justify;">Mousse de Limão Siciliano</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Ingredientes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 lata de leite condensado</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 caixinha de creme de leite (200 ml)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3/4 xícara (chá) de suco de limão siciliano coado</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Modo de Fazer</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">No copo do liquidificador, coloque: o leite condensado, creme de leite e o suco de limão. Bata bem até que todos os ingredientes se misturem.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Coloque a mistura em tacinhas e leve para gelar por no mínimo 4 horas.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Na hora de servir, salpique raspas de limão siciliano e chocolate branco.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sirva imediatamente.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Rende 6 porções </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyG1EappwJQk66o3Q_O5yMBRXUETnhylacBJ4ykeqavUaSMkdq4d98QnFLdHtIF8BqosH4TI_OQrKGURxEAwjIZYCBtZ0LxwEmuFbwujC1yC4ofQuJ543vPj5pYxHlHvCjKLUKyThFkE/s1600/DSC01622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEyG1EappwJQk66o3Q_O5yMBRXUETnhylacBJ4ykeqavUaSMkdq4d98QnFLdHtIF8BqosH4TI_OQrKGURxEAwjIZYCBtZ0LxwEmuFbwujC1yC4ofQuJ543vPj5pYxHlHvCjKLUKyThFkE/s640/DSC01622.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Uma ótima opção para o feriado que se aproxima. Aproveitem!!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Beijinhos</span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com0tag:blogger.com,1999:blog-7982980721519936202.post-61776280840342755552012-10-01T23:23:00.001-03:002012-10-20T15:12:11.295-03:00I'm Back<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: justify;">Olá queridas amoras!!!</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="text-align: justify;">Depois de uma longa
temporada longe do bloguito, i’m back!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Estive sumida. Primeiro
por motivos de saúde, depois eu e o maridinho tiramos um mês de férias e quando
voltamos tive que colocar a vida em ordem.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bom, mas o que importa é
que estou de volta!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E hoje venho com uma
receitinha que preparei para nosso almoço de domingo. Queria um prato leve,
porém delicioso. E a escolha foi um Lombo de Salmão Grelhado com Molho de Maracujá. Leve e delicioso. O crédito da receita do molho de maracujá vai para um blog que descobri a pouco tempo, mas que estou adorando, chamado <a href="http://receitinhaspararecemcasadas.blogspot.com.br/2011/07/salmao-assado-ao-molho-de-maracuja.html" target="_blank">Receitinhas para Recém-casadas</a>. Vamos à receita...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4YmZUWAfhiVCRLlcVRbAB3wETOOqttekzWwlRnB3N29h9UT-XI0tMv6Hfa6GQGKdb6lQYoIlcQOtVhKRx3M9g8SWjOtEOGVC50CmLqcWVba9aXEzGD9te_CusVSV8mH8z3fAe8QsZXY/s1600/DSC01745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA4YmZUWAfhiVCRLlcVRbAB3wETOOqttekzWwlRnB3N29h9UT-XI0tMv6Hfa6GQGKdb6lQYoIlcQOtVhKRx3M9g8SWjOtEOGVC50CmLqcWVba9aXEzGD9te_CusVSV8mH8z3fAe8QsZXY/s640/DSC01745.JPG" width="616" /></a></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">Lombo de Salmão Grelhado com Molho de Maracujá<o:p></o:p></span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Lombo de salmão (em média um por pessoa)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">Tempere com sal, pimenta e limão.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">Deixe marinar por 30 minutos.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: 12pt;">Molho</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">½ xícara de polpa
natural de maracujá<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">2 colheres de sopa
de leite de coco<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">1/2 colher de sopa
de açúcar<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">1 colher de
sobremesa de<b> </b>manteiga<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">1 colher de sobremesa de farinha de trigo<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">1 xícara de água<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">1 colher de café
de sal<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: 12pt;">Em uma panela,
derreta a manteiga. Acrescente a polpa de maracujá e deixe ferver. Acrescente a
maisena diluída na água e deixe ferver. Adicione o sal, o açúcar e o leite de
coco e deixe encorpar. Reserve.<o:p></o:p></span></div>
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<span style="font-size: 12pt;"><span style="font-family: Trebuchet MS, sans-serif;">Em uma frigideira
com um fio de azeite, grelhe os lombos de salmão, deixando em média 3 minutos
de cada lado. Sirva o lombo de salmão regado com o molho de maracujá. Como acompanhamento eu servi arroz branco e batata sauté. </span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span><br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Enjoy!!!<o:p></o:p></span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com0tag:blogger.com,1999:blog-7982980721519936202.post-34664896294139207392012-06-25T17:57:00.000-03:002012-10-20T15:13:30.624-03:00E Viva São João!!!<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Olá, pessoal!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ontem foi comemorado o dia de São João, eu como uma
apaixonada por festas juninas não poderia deixar de prestar minha homenagem. Aproveitando que na tarde de ontem receberíamos um casal de amigos queridos, <span style="background-color: white; color: #222222; line-height: 115%;">preparei um bolo de milho inspirado nas festas juninas.</span> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Essa é uma receita daquelas bem fáceis, que
você pode ter todos os ingredientes no armário para qualquer emergência. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Os créditos da receita vão para minha amiga Mirela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkvTm1iGjKxfZvxnPzYvqFxhgdAU7ljqK3tK_JOzlNQIpT6KGW0dN89ZpWdGScNQiQOMpObuivW3WIpmqf3FEvnFvAJ9v-8JKu0iJnDZw5Rl5u7gnDA-AH06jssJIiTFGe1ZckqGmXbM/s1600/0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkvTm1iGjKxfZvxnPzYvqFxhgdAU7ljqK3tK_JOzlNQIpT6KGW0dN89ZpWdGScNQiQOMpObuivW3WIpmqf3FEvnFvAJ9v-8JKu0iJnDZw5Rl5u7gnDA-AH06jssJIiTFGe1ZckqGmXbM/s640/0.JPG" width="550" /></a></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Bolo Flocão de Milho</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(medida copo de requeijão = 250 ml)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredientes</span></div>
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<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1 copo de leite</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1 copo de açúcar – 2 dedos</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1 copo de flocão de milho</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">1 lata de milho verde em conserva </span><span style="background-color: white;"> </span><span style="background-color: white;">sem a água</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pitada de sal</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1 colher de sopa de fermento em pó</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">½ copo de óleo</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">3 ovos</span></span></li>
<li><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">5 colheres de sopa de queijo ralado</span></span></li>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Modo de Preparo</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bata tudo no liquidificador.
Leve para assar em forno pré-aquecido. Retire quando tiver bem
moreninho. Espere esfriar para desenformar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olha só onde começou minha paixão pelas festas juninas! Eu não tinha 3 anos e veja bem a minha carinha de felicidade na minha primeira quadrilha!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QggSUEcbYBJ2LH0g6SGJCpEojgmnFO0eQ4G22BR955wWMJ0-TyTZ2rdS6BqXx8wyLvE3RiWiJydXaXdIlfwKqVUpuVVlPYEQrJn7FPPa5D7a5fmrQwDvLKSzurhaTM42e2LkM6uXc_M/s1600/Digitalizar0006.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QggSUEcbYBJ2LH0g6SGJCpEojgmnFO0eQ4G22BR955wWMJ0-TyTZ2rdS6BqXx8wyLvE3RiWiJydXaXdIlfwKqVUpuVVlPYEQrJn7FPPa5D7a5fmrQwDvLKSzurhaTM42e2LkM6uXc_M/s400/Digitalizar0006.jpg" width="260" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOrhQ503I6aX9fixqm7AuZV5OwOWCj0mFkKAWtyy0MPq5E0JYuQD7UqN4ve8z167NJhBUTHoeuho3B14AtfHTVj-HvulaJsvOkIp3gp7vpf8Q7X8k691_04VJ6Pq7zzA_lEF4UraaI6U/s1600/Digitalizar0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOrhQ503I6aX9fixqm7AuZV5OwOWCj0mFkKAWtyy0MPq5E0JYuQD7UqN4ve8z167NJhBUTHoeuho3B14AtfHTVj-HvulaJsvOkIp3gp7vpf8Q7X8k691_04VJ6Pq7zzA_lEF4UraaI6U/s400/Digitalizar0003.jpg" width="263" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">E VIVA SÃO JOÃO!!!
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<span style="font-family: Arial, Helvetica, sans-serif;">Beijos da Rê!</span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com7tag:blogger.com,1999:blog-7982980721519936202.post-58952517883444417502012-06-23T23:00:00.000-03:002012-10-20T15:12:50.800-03:00With love for you...<div class="separator" style="clear: both; text-align: justify;">
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Olá, pessoal!</span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Me desculpem o sumiço, mas estava me tratando de uma pequena
pneumonia. Já estou melhor, cheia de saúde e de energia graças a Deus. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-weight: normal;">Semana passada comemoramos o dia dos namorados, e pra fugir de
restaurantes lotados, resolvi fazer um jantarzinho em casa pra comemorarmos esta data tão especial</span><span style="background-color: white; font-weight: normal;">. </span></span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Pra começar o dia em clima de muito romance, preparei um simples, porém delicioso, café da manhã pro meu eterno boyfriend. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nPa6KZ3CVmwkY4PjWXsHILPofHu9SGV66g9QXb9u1pzwir6cKWV1Bj9QpSR57EIazC5J064GjbofKvptaR02fudR_AIsvyE6-KIf2WpcUuCzs009uukfKoFWLPPgqcQKegGk_GblvbM/s1600/DSC02256.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4nPa6KZ3CVmwkY4PjWXsHILPofHu9SGV66g9QXb9u1pzwir6cKWV1Bj9QpSR57EIazC5J064GjbofKvptaR02fudR_AIsvyE6-KIf2WpcUuCzs009uukfKoFWLPPgqcQKegGk_GblvbM/s640/DSC02256.JPG" width="640" /></span></a></div>
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<span style="background-color: white; text-align: justify;">Acordei bem cedo, antes do maridinho, pra preparar tudo e que ele fosse surpreendido. Foi ótimo ver a carinha de surpresa do meu amor... adorei! Preparei a mesa com uma cesta com pães e biscoitos, presunto e muçarela, uma deliciosa geleia de malbec, mini sanduíches, salada de frutas, um mini bolo de chocolate amargo, café, leite e suco de maracujá, pra ele passar um dia sem stress.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhEmAEddE-RSg9UAJ3iI0Q_Qn0e06D2AQrTTyifQvGGcbBP6Fv7VJcvpwzB0cnD1wF7BaqwFbFfqK_EtfHC-9La4qh5ZbxiUWT_oqps4_ai9fINArOvaIK3UBAUV5JCpNXawmh_FSmbM/s1600/DSC02259.JPG" imageanchor="1" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhEmAEddE-RSg9UAJ3iI0Q_Qn0e06D2AQrTTyifQvGGcbBP6Fv7VJcvpwzB0cnD1wF7BaqwFbFfqK_EtfHC-9La4qh5ZbxiUWT_oqps4_ai9fINArOvaIK3UBAUV5JCpNXawmh_FSmbM/s640/DSC02259.JPG" width="640" /></a></div>
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</span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal; text-align: justify;">Preparei mini sanduíches em formato de coração. Para o recheio usei peito de peru e queijo prato e levei à sanduicheira para o queijo derreter.</span><br />
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"> <img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVhmCjOb9FLLuRvrl0i7ZTcNSKArFtM6mKL7WuMz5BeGo_rTI5OpK84rnpahHD2yWnDCyGyn9xxKPwq_gWSR8aCKhRk62YMbJcw2XH1HRLGJY1d_YLZV5JJGwUqUkG4O9qZEUVRnYV6PM/s640/DSC02260.JPG" width="640" /><br /><div style="text-align: justify;">
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<span style="background-color: white;">O mini bolo de chocolate com recheio de brigadeiro amargo, que o maridinho AMA!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLSKik6TeCMrnJhvLK9nqNUOfNdEEfKtjJ5yzL-QKxMV88SIiyk-K03_F7Ry42D3m59ltG6jj3a4iUCjSGUCc6QcnR87_5bgo5mm_uBgMl3XGN05HBXsJN8ed2QTawpIM8mi2dqCYkhQ/s1600/DSC02271.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLSKik6TeCMrnJhvLK9nqNUOfNdEEfKtjJ5yzL-QKxMV88SIiyk-K03_F7Ry42D3m59ltG6jj3a4iUCjSGUCc6QcnR87_5bgo5mm_uBgMl3XGN05HBXsJN8ed2QTawpIM8mi2dqCYkhQ/s320/DSC02271.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvQg7qewQRGI7WFXbFp35WcldrEhtGhHgJkUGoNgkUjzYIX6FhcnbZcS5fYliugC8JgVng0z-5uc5lQitVoHFJbBnZZ23pB4akMSY5FmhKji_JCJtMxdnzmGXgC3jt6gqTlQsKf3P_oQ/s1600/DSC02262.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmvQg7qewQRGI7WFXbFp35WcldrEhtGhHgJkUGoNgkUjzYIX6FhcnbZcS5fYliugC8JgVng0z-5uc5lQitVoHFJbBnZZ23pB4akMSY5FmhKji_JCJtMxdnzmGXgC3jt6gqTlQsKf3P_oQ/s320/DSC02262.JPG" width="275" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOK5YRRxU1C2vA2SGdurYwcBQz4maLAxpuxAxG5sYiG72gs5CymYUPssKR-s16Pm8vG2N1hVrt599V-Mxe_wvUBIZpvqi6hwdolbrDj4cunGaJjqEyAaOLaf1yKtYwA0eiNe1ZBg2H1w/s1600/DSC02274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOK5YRRxU1C2vA2SGdurYwcBQz4maLAxpuxAxG5sYiG72gs5CymYUPssKR-s16Pm8vG2N1hVrt599V-Mxe_wvUBIZpvqi6hwdolbrDj4cunGaJjqEyAaOLaf1yKtYwA0eiNe1ZBg2H1w/s640/DSC02274.JPG" width="640" /></a></div>
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<span style="background-color: white;">E pra completar a decoração dessa mesa de café da manhã, comprei essas românticas canecas na <a href="http://www.etna.com.br/" target="_blank">Etna</a>, especialmente para o dia dos namorados. </span></div>
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<span style="font-weight: normal;"><span style="background-color: white;"><span style="font-family: 'Trebuchet MS', sans-serif;">A noite, quando o marido chegou do trabalho, tranquei ele no quarto pra ele se preparar e não estragar a surpresa de cada detalhe do jantar. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkPHkqRta-GW0kCq2qp9BzsMOASjIW810rt_IbB5U0QisJyOyImuG6heq13Qnnsx7AjxhdkS94ENsaFB-WdkRoXkz7fntDkAdyJmHfcuHHE9OxwNXN3VSSIYwSWamLkyvsWwzJbr3jgo/s1600/DSC02316.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkPHkqRta-GW0kCq2qp9BzsMOASjIW810rt_IbB5U0QisJyOyImuG6heq13Qnnsx7AjxhdkS94ENsaFB-WdkRoXkz7fntDkAdyJmHfcuHHE9OxwNXN3VSSIYwSWamLkyvsWwzJbr3jgo/s640/DSC02316.JPG" width="640" /></a></div>
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<span style="background-color: white; font-weight: normal;">Inspirada num post que vi no ano passado no blog <a href="http://www.casadevalentina.com.br/">Casa de Valentina</a>, fiz um jogo americano com sobreposição de corações, usei dois tons de feltro vermelho e cola quente. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gkBnAnyXlJh-hasYc2XW-r1Z3UzxN98w0jc9J9j3JEoMC3H21vOQHAvvWtRazkTeZ4Q7tX_HDjmnsTz5Ly530QfoMkVEJ_l4oPXROD-xIzmRxWXLhOuTyRcJDa3VVKdAB8TGW4InDys/s1600/DSC02334.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gkBnAnyXlJh-hasYc2XW-r1Z3UzxN98w0jc9J9j3JEoMC3H21vOQHAvvWtRazkTeZ4Q7tX_HDjmnsTz5Ly530QfoMkVEJ_l4oPXROD-xIzmRxWXLhOuTyRcJDa3VVKdAB8TGW4InDys/s640/DSC02334.JPG" width="640" /></span></a></span></div>
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">Adorei o resultado!!!</span></span></div>
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MaQ_P6vD4NFLivnYYFnRYfHf_771POt-MUmwvgaCN5omsna9HNfqiFkpA8yAGSUAl1LhEg55kwCKzXuLdaAK_j7ZcBCb8Mv71XXgHhhkkbeqWTI9u772ljQBplpIof279KHBI8jfAcQ/s1600/DSC02336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MaQ_P6vD4NFLivnYYFnRYfHf_771POt-MUmwvgaCN5omsna9HNfqiFkpA8yAGSUAl1LhEg55kwCKzXuLdaAK_j7ZcBCb8Mv71XXgHhhkkbeqWTI9u772ljQBplpIof279KHBI8jfAcQ/s640/DSC02336.JPG" width="640" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span><br />
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ao invés de castiçais, copos de cristal de diferentes tamanhos, enchi com água e coloquei velas flutuantes. Deixou a mesa com uma iluminação bem especial, com diferentes alturas. </span></span></div>
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY_jbrlRGvpCCY3dhbp1rf_E6I9VyMsrnjTYdPdYvbk40B-1HdsrLguAAvpG17dkLF2Djva_iCCELqHENVAkFk9rp5QKNG-I5C-PpBXq5atjnjDNbX5nnPElb-m5Y-q_miolkYYme5-U/s1600/DSC02338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDY_jbrlRGvpCCY3dhbp1rf_E6I9VyMsrnjTYdPdYvbk40B-1HdsrLguAAvpG17dkLF2Djva_iCCELqHENVAkFk9rp5QKNG-I5C-PpBXq5atjnjDNbX5nnPElb-m5Y-q_miolkYYme5-U/s640/DSC02338.JPG" width="640" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span><br />
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">Recebi o maridinho com um espumante no gelo, para brindarmos nosso amor!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33vLXuvU5Yqmsqei_7fzbSu2I7qPLfnOUVBvkUS34PONuuaPtHc-eLKUFmzxuOEeUhjai7clV9txYdgGfsczzJUz89U05PjE_-y9KGv3f-Hqs6pXm7aknC1a9sggM4HUaX87qCE4i0SY/s1600/DSC02317.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33vLXuvU5Yqmsqei_7fzbSu2I7qPLfnOUVBvkUS34PONuuaPtHc-eLKUFmzxuOEeUhjai7clV9txYdgGfsczzJUz89U05PjE_-y9KGv3f-Hqs6pXm7aknC1a9sggM4HUaX87qCE4i0SY/s640/DSC02317.JPG" width="548" /></a></div>
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<span style="background-color: white;"><span style="font-weight: normal;">Como o dia dos namorados caiu numa terça e no outro dia era dia de trabalho, optei somente por uma bebida alcoólica, o escolhido para celebrar esta noite foi o espumante Espanhol Freixenet Cordon Negro Brut, ideal para acompanhar carnes brancas, risotos e frutos do mar. Entretanto o meu preferido, por ser mais suave, é sem dúvida o Cava Freixenet Carta Nevada Demi Sec.</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjln4B5ujLWQqVF3zUZlW0z11NJUVwcEe49sgGCNix2x8YaOzMEFATv3NrOWLj4zP1Tqkk_XGf3WB0PytrFxGWKrkNJhMPAEA2vw8Sxpj4gOaO84kmA16OrX7Ga5kHLpHnAi7xd66LY_t0/s1600/DSC02343.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjln4B5ujLWQqVF3zUZlW0z11NJUVwcEe49sgGCNix2x8YaOzMEFATv3NrOWLj4zP1Tqkk_XGf3WB0PytrFxGWKrkNJhMPAEA2vw8Sxpj4gOaO84kmA16OrX7Ga5kHLpHnAi7xd66LY_t0/s640/DSC02343.JPG" width="640" /></span></a></span></div>
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">De entrada servi Brie com geleia de damasco e lascas de amêndoas.</span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OwK4fB4G9kbqwJ96GL0HB4CCA_IYiUO3kKjHj8HIi50Cb4CsAqi-L3CbdHq3Tfhu9FmXixB_Udn0Wj2RDyjl2XZAO947fgTyWCpIJtf2aYZsl2tbc1ycvcI7WshsSiGCdmJ9NxUP69A/s1600/DSC02347.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OwK4fB4G9kbqwJ96GL0HB4CCA_IYiUO3kKjHj8HIi50Cb4CsAqi-L3CbdHq3Tfhu9FmXixB_Udn0Wj2RDyjl2XZAO947fgTyWCpIJtf2aYZsl2tbc1ycvcI7WshsSiGCdmJ9NxUP69A/s640/DSC02347.JPG" width="640" /></span></a></span></div>
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">Comprei o Petit Brie da marca Président, levei ao microondas por 30 segundos, cobri com geleia de damasco que eu mesma fiz e salpiquei amêndoas em lascas. </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Geléia de Damasco</span></div>
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredientes </span></span><br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">200 grs de damasco seco</span></li>
</ul>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">100 grs de açúcar</span></li>
</ul>
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">100 ml de água</span></li>
</ul>
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;">Modo de Preparo</span></span><br />
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; font-weight: normal;">Pique o damasco em pedacinhos, coloque em uma panela com o açúcar e a água, leve ao fogo baixo e mexa de vez em quando até quase secar a água e deixe esfriar.</span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJQ8Uge7TfuCZE5QUZDPe1AZN2FKg6XwvyGHqA3t5JGnuZ394bdADfzvXcJLAsR5pcU3-BUmi8anz8TEM7M3Z0_Q2KAujnvedYrx0FSvGKQWeA1q3_ZDgNBclkJA7AbWcjN-T00Hq5Aw/s1600/DSC02346.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOJQ8Uge7TfuCZE5QUZDPe1AZN2FKg6XwvyGHqA3t5JGnuZ394bdADfzvXcJLAsR5pcU3-BUmi8anz8TEM7M3Z0_Q2KAujnvedYrx0FSvGKQWeA1q3_ZDgNBclkJA7AbWcjN-T00Hq5Aw/s640/DSC02346.JPG" width="514" /></span></a></span></div>
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<span style="background-color: white; font-weight: normal;">Para acompanhar o Brie, diferentes tipos de pães e torradas.</span></div>
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<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6I5ofOQV53GuUPsOIy1RYcQNlwegArJeTTxjw3jcB000y-8hzSaFexEN5NpqxZ7knNUgqdjZH8as1fv2uGqgqIlTlqmtmCVJm_tYv9iYxqUO4WY-LN3A-Lukk3p_ccOucZ0B-YoJNQU/s1600/DSC02356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6I5ofOQV53GuUPsOIy1RYcQNlwegArJeTTxjw3jcB000y-8hzSaFexEN5NpqxZ7knNUgqdjZH8as1fv2uGqgqIlTlqmtmCVJm_tYv9iYxqUO4WY-LN3A-Lukk3p_ccOucZ0B-YoJNQU/s640/DSC02356.JPG" width="640" /></span></a><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Como prato principal, servi Salmão ao Molho Branco com Alcaparras e Batata Sautée, uma receita da minha querida prima Mariana. </span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Esse salmão é muito fácil de fazer, não tem segredo. Comprei um filé de salmão (com pele).Temperei com sal, pimenta e suco de 1 limão. Deixei marinando cerca de 30 minutos na geladeira. Coloquei o salmão numa forma com a pele virada para baixo. Levei ao forno pre-aquecido à 220 graus.</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Enquanto assava, misturei 1 caixinha de creme de leite e 1 copo de requeijão. Adicionei alcaparras e reservei. </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Quando o salmão estava no ponto (tom laranja esbranquiçado, soltando facilmente com um garfo), retirei do forno, cobri com a mistura e voltei ao forno por mais alguns minutos.</span></div>
<span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;"><div style="text-align: justify;">
<span style="background-color: white;">Fiz a Batata Sautée inspirada em uma receita do <a href="http://gnt.globo.com/jamieoliver/">Jamie Olivier</a>. Coloquei água para ferver; assim que levantou fervura adicionei sal e as mini batatas com casca cortadas ao meio. Cozinhei até ficarem macias, mas não moles. Escorri as batatas e esperei que elas perdessem um pouco da umidade. Coloquei um pouco de azeite em uma frigideira e deixei aquecer. Coloquei as batatas, temperei um pouco de pimenta, e fui virando para que ficassem douradinhas por igual.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBmy6Vg0XE10q6uYcrivptfJ5YV3jFN9SdF-m_UhmIu_FO9HQ6aicDG7cgAdDlhI9BRekYhvP2qB_3RucrI8zvDJ_5L9HGKGg_KY3K4U9_22Xl19MYaxadGpEazjIDsgo8JUxrhsnYTg/s1600/fondue.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIBmy6Vg0XE10q6uYcrivptfJ5YV3jFN9SdF-m_UhmIu_FO9HQ6aicDG7cgAdDlhI9BRekYhvP2qB_3RucrI8zvDJ_5L9HGKGg_KY3K4U9_22Xl19MYaxadGpEazjIDsgo8JUxrhsnYTg/s640/fondue.jpg" width="640" /></span></a></div>
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<span style="background-color: white;">De sobremesa fiz um delicioso fondue de chocolate. No microondas derreti uma barra de chocolate 55% cacau, misturei 1 caixinha de creme de leite e uma colher de rum. Coloquei na panela de fondue e levei à mesa. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ5I_EpI2M4udiidigycA7EZlSjLG9k2Ch8Ho2WVJHRC0vN0ikM-56QoVBMlscrOSOm5JIXbPQT8FqXDSHGpR_2lD3i-DEi5UlZmOlzz42hi9Y52Rd70Z9gBoNaH7ZLmLFVxVEz820VU/s1600/DSC02389.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ5I_EpI2M4udiidigycA7EZlSjLG9k2Ch8Ho2WVJHRC0vN0ikM-56QoVBMlscrOSOm5JIXbPQT8FqXDSHGpR_2lD3i-DEi5UlZmOlzz42hi9Y52Rd70Z9gBoNaH7ZLmLFVxVEz820VU/s640/DSC02389.JPG" width="640" /></span></a></span></div>
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<div style="text-align: justify;">
<span style="background-color: white; font-weight: normal;">Servi o fondue com frutas, amandita e um bolinho de baunilha.</span></div>
<div style="text-align: justify;">
<span style="font-weight: normal;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2UNT99ibocVIjnLjyfWEn2OspbdVLQBpje-Ozvem5Pft2a7ezFz_TIUVYcX6kd_4IVbtnzIq-E9_hpi5MVC9sRU775Nhl5Kjap9pc46lobg_dcsSWzSF8e5-8JVT4nofU3DZdWkV3lg/s1600/DSC02362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-weight: normal;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2UNT99ibocVIjnLjyfWEn2OspbdVLQBpje-Ozvem5Pft2a7ezFz_TIUVYcX6kd_4IVbtnzIq-E9_hpi5MVC9sRU775Nhl5Kjap9pc46lobg_dcsSWzSF8e5-8JVT4nofU3DZdWkV3lg/s320/DSC02362.JPG" width="261" /></span></a></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSrN8sSz29xo9z9vp4N6fUXuUdLeuvG2yK5FwnfHiwqhkZ4bTkoeu3FyS3MwooVQQgil6_xBqppXPj5T8S8K1CZD-y-zQ66OinvgKH0O-rp90lZrLsVlJjEXxfMCi1i7xu5SpxVE5edo/s1600/DSC02364.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSrN8sSz29xo9z9vp4N6fUXuUdLeuvG2yK5FwnfHiwqhkZ4bTkoeu3FyS3MwooVQQgil6_xBqppXPj5T8S8K1CZD-y-zQ66OinvgKH0O-rp90lZrLsVlJjEXxfMCi1i7xu5SpxVE5edo/s320/DSC02364.JPG" width="266" /></span></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Escolhi as frutas que a gente mais gosta de comer com fondue, uva sem semente, morango, banana e damasco seco.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dcLjKG6zsviT9Dpvl9L6Vg-E1aq_hVHuPsJL0azFIjsp4RuvmfVnraCZFsZy11OiLFnUS-I5ZNwfICDjYzxmAkM8zvNhMjcILARLxq40cJnBISB2V7b1O8oz4ozMTEHOTek3Z5KIsjw/s1600/DSC02373.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dcLjKG6zsviT9Dpvl9L6Vg-E1aq_hVHuPsJL0azFIjsp4RuvmfVnraCZFsZy11OiLFnUS-I5ZNwfICDjYzxmAkM8zvNhMjcILARLxq40cJnBISB2V7b1O8oz4ozMTEHOTek3Z5KIsjw/s640/DSC02373.JPG" width="474" /></span></a></span></div>
<span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;"><br />
<div style="text-align: justify;">
<span style="background-color: white;">Enfim, foi uma noite muito agradável. Bom vinho, comida deliciosa e com o que mais importa: MUITO AMOR!!!</span></div>
</span>
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Espero que tenham gostado!!!</span></span><br />
<span style="font-weight: normal;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê!!!</span></span></h4>
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Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com2tag:blogger.com,1999:blog-7982980721519936202.post-85784798678650178632012-05-23T23:25:00.000-03:002012-10-20T14:00:33.216-03:00Uma sopinha para aquecer o corpo e a alma...e ainda manter a forma<br />
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Como eu havia prometido, hoje venho com uma
receitinha bem light pra compensar as receitas mega calóricas.</span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Com esse friozinho que está fazendo nada
melhor do que uma sopinha quentinha pra nos trazer conforto e aconchego.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Hoje fiz uma receita bem especial, uma clássica
sopa francesa, com nome complicado, mas muito simples de fazer, Vichyssoise (lê-se
vichissoase). Na verdade essa sopa foi criada em Nova York por um chef francês.
Feita basicamente com alho-poró, batata,
cebola, caldo de galinha e creme de leite fresco. A Vichyssoise é uma sopa tradicionalmente
servida fria, mas com esse tempinho gostoso que está fazendo, podemos abrir
exceções.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: justify;">
<span style="font-family: Arial, sans-serif; font-size: 12pt;">Como queria fazer uma sopa gostosa e com poucas
calorias, eu troquei o creme de leite fresco da receita original por uma xícara
de leite desnatado(garanto que dá super certo!). Cada concha média cheia (100
ml) tem 36 kcal.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Eu mesma pesei os ingredientes usados e fiz
os cálculos calóricos, conforme orientado pela minha nutricionista.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Essa sopa pode ser servida como entrada em um
jantar, ou mesmo como prato principal pra quem quer um jantarzinho mais leve,
com poucas calorias, como foi o meu caso de hoje. Três conchas me deixaram
satisfeita e sem nenhum peso na consciência, pois as calorias que ingeri não
passaram de 110 kcal.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Então vamos à receita...<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Vichyssoise<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEER2HZmwlVHJ1OjsAgX4N8CXrJPYY0qr_osXLl-YNVMQaZtkcchKePC9Q_NLcpyUDaaIPvKKdzpl8lvs5VdTdSYcjdJvvdx5eqCCi0TkTuqqw-oEqRED9hhjJF2evMxL32HYXIFQFQso/s1600/sopa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEER2HZmwlVHJ1OjsAgX4N8CXrJPYY0qr_osXLl-YNVMQaZtkcchKePC9Q_NLcpyUDaaIPvKKdzpl8lvs5VdTdSYcjdJvvdx5eqCCi0TkTuqqw-oEqRED9hhjJF2evMxL32HYXIFQFQso/s400/sopa.jpg" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Ingredientes:<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">2 colheres de sopa de manteiga (usei Becel Light)<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 cebola picada.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 xícara e meia (chá) de alho-poró em rodelas
(parte branca).<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">4 batatas médias descascadas e picadas.<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 litro e meio de caldo de galinha (eu prefiro
o caseiro, mas pode ser substituído por 2 tabletes de caldo de galinha diluído em
1 litro e meio de água fervente)<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">1 xícara (chá) de leite desnatado<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Sal e pimenta a gosto<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Modo de Preparo:<o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Em uma panela grande, derreta a manteiga e
refogue a cebola até ficar transparente. Acrescente o alho-poró e refogue,
mexendo sempre. Junte as batatas e adicione o caldo de frango. Após iniciar a
fervura, abaixe o fogo e cozinhe por cerca de 30 minutos. Desligue o fogo,
espere amornar e despeje em um liquidificador. Bata até obter um creme
homogêneo. Adicione o leite desnatado, os temperos e misture. Pode ser servido quente ou se preferir leve à
geladeira por cerca de 1 hora, como na receita tradicional. Decore com
alho-poró e sirva em seguida.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3s_3dNF6xgUfqduI1Z6l8B2aeESQlVMIrKYVgfhLkYSzFh0NC3yaC4qhIgOGoBKE2rmfz1lnxnebFW0245feyTpKEkv_WdYwJE5ioyuKvLFg4AtKr2O8l-nndTg0aDuEOzlQo_0t_TXg/s1600/sopa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3s_3dNF6xgUfqduI1Z6l8B2aeESQlVMIrKYVgfhLkYSzFh0NC3yaC4qhIgOGoBKE2rmfz1lnxnebFW0245feyTpKEkv_WdYwJE5ioyuKvLFg4AtKr2O8l-nndTg0aDuEOzlQo_0t_TXg/s400/sopa+2.jpg" width="400" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Também gosto de tomar essa sopa assim, com muita cebolinha e croutons.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Bon appétit!!!</span></div>
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<br /></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;">Beijos da Rê!<o:p></o:p></span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com6tag:blogger.com,1999:blog-7982980721519936202.post-26306810586738170102012-05-17T02:15:00.000-03:002012-10-20T14:51:33.429-03:00Mousse de Abacaxi<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; line-height: 115%;">Gente, eu sei que o blog tá super hiper mega calórico...Eu
sei!!! Mas tenho que postar a receita da sobremesa que fiz pro jantar do último
feriado, depois disso eu prometo publicar também umas receitinhas menos
calóricas, </span><b style="font-size: 12pt; line-height: 115%;">I PROMISE</b><span style="font-size: 12pt; line-height: 115%;">!!!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Procurei fazer uma sobremesa mais leve e refrescante, que
levasse frutas. Depois de pensar muito me lembrei da receita que uma amiga
muito querida, a Fabi, me deu há alguns anos e andava meio esquecida.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; line-height: 115%;">É uma daquelas receitas simples, mas que o sabor te surpreende. </span><span style="font-size: 12pt; line-height: 115%;">A aprovação foi geral, até o maridão que estava louco por
um pudim não resistiu e se rendeu a essa sobremesa.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;"><b>Mousse de Abacaxi </b><o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDpu-IynP6i238csrGNfZiaAHwhnrwI-gfTiPckjk6dcz3On9RaCLOxE28ynHrUPjl-HnHVIzcdOvKIig51BAArERDzJPCSZ2wFlMIrEFkhYJN49xk05kViGqFxWY7cEqtJ1phwemliU/s1600/DSC01755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDpu-IynP6i238csrGNfZiaAHwhnrwI-gfTiPckjk6dcz3On9RaCLOxE28ynHrUPjl-HnHVIzcdOvKIig51BAArERDzJPCSZ2wFlMIrEFkhYJN49xk05kViGqFxWY7cEqtJ1phwemliU/s400/DSC01755.JPG" width="400" /></a></div>
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</div>
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<b style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Ingredientes:</b></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">1 abacaxi sem casca e sem miolo picado em cubos</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">4 copos de água (800 ml)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">2 gelatinas de abacaxi</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">1 lata de leite
condensado</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">1 lata de creme de leite</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUMYsQjVpQ_HuDRhO0M4885YNrG3XcDfiC1PrimrW0EQAftsAPx-d7yjyRa4QvbuZBDsYUPa7Tjo8nw8lb8a-kInIKWpJqdgOCsGJBVdbpAN1McF1q103xjrGDcqHVday33baYz2QDSI/s1600/DSC01662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUMYsQjVpQ_HuDRhO0M4885YNrG3XcDfiC1PrimrW0EQAftsAPx-d7yjyRa4QvbuZBDsYUPa7Tjo8nw8lb8a-kInIKWpJqdgOCsGJBVdbpAN1McF1q103xjrGDcqHVday33baYz2QDSI/s400/DSC01662.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;"><b>Modo de Preparo:</b><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Despeje a água na panela e em seguida coloque o abacaxi
picado. Deixe cozinhar por cerca de 10 minutos (de modo que o abacaxi não fique
muito mole). Retire do fogo e acrescente as duas gelatinas.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Deixe esfriar. Quando estiver frio, acrescente o leite condensado
e o creme de leite. Misture bem. Coloque para gelar. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhom0oTTcHtKzTYX5d0TN9BYLScq0DuxMDHoDiqxaSMKf5EuponhhlGhC8sgBtTLkkJynUyVVGw_Nmizxv7dtchPw4Lnzj5BgyvLFtejGxJn9etzP7bFFVRXz7TMdR67GYQxVe_Igu2Pc/s1600/DSC01686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhom0oTTcHtKzTYX5d0TN9BYLScq0DuxMDHoDiqxaSMKf5EuponhhlGhC8sgBtTLkkJynUyVVGw_Nmizxv7dtchPw4Lnzj5BgyvLFtejGxJn9etzP7bFFVRXz7TMdR67GYQxVe_Igu2Pc/s400/DSC01686.JPG" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Eu sei que a decoração da mousse ficou muito natalina, mas quando vi já tinha
colocado as cerejas que estavam dando sopa na geladeira. Como cereja colore
tudo só de imaginar, não teve como tirar sem que ficassem as manchas vermelhas.
Acho que tudo isso era vontade minha de comer cerejas!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-sGffW1BNj7fzzipu5p9xud6pvr8560cTUa-y52c9i-co7BFhjCkxOvsxKZ5PyqbIQAs7Yt9ApUTenFnmSm2gE6CTiLrt-K1xZ5q90ojMCdCcMp-A0J9zX4YaJLEmAEs3R9M6e7GKiA/s1600/DSC017481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-sGffW1BNj7fzzipu5p9xud6pvr8560cTUa-y52c9i-co7BFhjCkxOvsxKZ5PyqbIQAs7Yt9ApUTenFnmSm2gE6CTiLrt-K1xZ5q90ojMCdCcMp-A0J9zX4YaJLEmAEs3R9M6e7GKiA/s400/DSC017481.jpg" width="400" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 17px;">Prefiro decorar somente com a hortelã. Mas vamos pensar no lado positivo, já tempos uma </span><span style="line-height: 16px;">ideia</span><span style="line-height: 17px;"> pra decorar a mousse para o próximo Natal.</span></span></div>
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<span style="color: #191919; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Aproveitem!!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 115%;">Beijos da Rê</span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com2tag:blogger.com,1999:blog-7982980721519936202.post-90789467588261252352012-05-11T19:00:00.000-03:002012-10-20T14:49:11.922-03:00Arroz de Bacalhau<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Hoje
trago uma receitinha deliciosa e com cara de fim de semana. Arroz de Bacalhau!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Foi
a minha escolha como prato principal para o jantar do último feriado. <span style="letter-spacing: -0.85pt;">Um prato
completo e muito fácil de fazer.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLaWP15ajyI9ClQfAm193sL5_C3-gTqXeZNfvL00S9K-0ymFhbfIu65xzYnSQEhjIIJZ7iHqS29Pinnfx6uB_xF5h10IFl6dCf1RGr2rwIqMds6YxF4Rp6t0PT4Al7-RKzQrb4c99y4U/s1600/DSC01744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLaWP15ajyI9ClQfAm193sL5_C3-gTqXeZNfvL00S9K-0ymFhbfIu65xzYnSQEhjIIJZ7iHqS29Pinnfx6uB_xF5h10IFl6dCf1RGr2rwIqMds6YxF4Rp6t0PT4Al7-RKzQrb4c99y4U/s320/DSC01744.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: -0.75pt;">Ingredientes<o:p></o:p></span></div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">1/2
cebola picada</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 dente
de alho picado</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2
xícara (chá) de azeite</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">250 g de
arroz parboilizado</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">750 ml de
água do cozimento do bacalhau</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">sal e
pimenta-do-reino a gosto (eu não costumo colocar sal, pois mesmo dessalgado o bacalhau ainda fica salgadinho, prove antes de finalizar o prato e veja se há necessidade)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">400 g de
bacalhau dessalgado, cozido e desfiado (usei filé do porto, já vem sem pele e
sem espinhos)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150 g de
azeitonas verdes em rodelas</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100 g de
ervilhas</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">100 g de tomate
seco picado</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2
pimentão de cada (vermelho e amarelo) em cubinhos</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2
pimenta dedo de moça sem sementes picada</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4
xícara (chá) de salsinha e cebolinha picada</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">150 g de
batata palha (opcional)</span></li>
</ul>
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<span style="font-family: 'Trebuchet MS', sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLbAwBFGrMbSHVoRRI1v-lqP2FJnzFnDleCCCisSjl4tXet-6U778AprQV-1lZ25Vhb226UrsAbyc-bmLO56SNG8wWtvfbXVSLb0285K8hZnn2GU1A0BppZZ5lEmoENCjMF2XW-zlIWA/s1600/DSC01711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLbAwBFGrMbSHVoRRI1v-lqP2FJnzFnDleCCCisSjl4tXet-6U778AprQV-1lZ25Vhb226UrsAbyc-bmLO56SNG8wWtvfbXVSLb0285K8hZnn2GU1A0BppZZ5lEmoENCjMF2XW-zlIWA/s320/DSC01711.JPG" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Modo de
Preparo</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Numa
panela coloque a cebola picada, o dente de alho picado e a xícara de azeite. Leve
ao fogo médio até dourar. Adicione o arroz parboilizado, a água do cozimento do
bacalhau, sal e pimenta-do-reino a gosto. Deixar cozinhar por +/- 20 minutos.
Acrescente o bacalhau cozido e desfiado, as azeitonas verdes em rodelas, ervilhas,
tomate seco picado, o pimentão em cubinhos, a pimenta dedo de moça sem sementes
picada. Deixar cozinhando por mais 5 minutos. Junte a salsinha e cebolinha
picada e misture bem.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Numa
travessa coloque o arroz de bacalhau e a batata palha. Sirva em seguida.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOf5PUEoaGH6BKGCkiq1KKTpyyrU8Q11FCTMK_852VteIB6AdU04mWWUYuHrpUovIU0i-ykjho8yJ3DH6jIi6q2amgOg2BIKKOW0aBF-iHVLIofwoNKUxt-1PUoYk2GggenjmUG0GZXI/s1600/DSC01741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOf5PUEoaGH6BKGCkiq1KKTpyyrU8Q11FCTMK_852VteIB6AdU04mWWUYuHrpUovIU0i-ykjho8yJ3DH6jIi6q2amgOg2BIKKOW0aBF-iHVLIofwoNKUxt-1PUoYk2GggenjmUG0GZXI/s320/DSC01741.JPG" width="320" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">Dica</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Como dessalgar
bacalhau:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Primeiramente
eu lavo o bacalhau em água corrente para retirar o excesso de sal. Em um
recipiente fundo, coloque o bacalhau, cubra com água e acrescente algumas
pedras de gelo. Leve a geladeira e mantenha tampado por 3 horas. Após esse período
troque a água, coloque gelo novamente, tampe e volte à geladeira por mais 3
horas. Depois escorra a água e use o bacalhau como preferir.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Ainda
dá tempo de dessalgar o bacalhau e preparar esse delicioso prato para comemorar o dia das mães!</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Espero que tenham gostado!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê</span>Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com0tag:blogger.com,1999:blog-7982980721519936202.post-56189119711177185552012-05-09T22:42:00.001-03:002012-10-20T14:09:24.262-03:00CAESAR SALAD<span style="font-family: 'Trebuchet MS', sans-serif;">Hoje venho falar da minha salada preferida: </span><b style="font-family: 'Trebuchet MS', sans-serif;">Caesar Salad</b><span style="font-family: 'Trebuchet MS', sans-serif;">!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMalVt2wbdrTbPpXBd1XvYrAwlfouclCyrEMFNV797fIxBzN3QihsdmAniiZvygVvOLEJsq0lGUcR6Rxfh9gg_EWzkwwUaYCuzjXmJ5qikMtfxdHP_UA_KFknh-EmMgbFQg33SAkGsYg/s1600/DSC01838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMalVt2wbdrTbPpXBd1XvYrAwlfouclCyrEMFNV797fIxBzN3QihsdmAniiZvygVvOLEJsq0lGUcR6Rxfh9gg_EWzkwwUaYCuzjXmJ5qikMtfxdHP_UA_KFknh-EmMgbFQg33SAkGsYg/s320/DSC01838.JPG" width="320" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">É
a mais popular salada americana. Chegou ao Brasil nos anos 80 e até hoje é uma
das mais pedidas. Crocante e suculenta essa salada conquistou o mundo num
piscar de olhos.</span></div>
<div style="background: white; line-height: 13.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Existem muitas versões a
respeito da origem da<span class="apple-converted-space"> </span>Caesar Salad.
A mais conhecida e habitualmente considerada é que a salada foi criada por um<span class="apple-converted-space"> </span>italiano
chamado Caesar Cardini. <o:p></o:p></span></div>
<div style="background: white; line-height: 13.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Caesar e seu irmão Alex, deixaram
Roma e fundaram o hotel “Caesar Palace” em Tijuana, extremo norte do México. Os
irmãos escolheram Tijuana, pois nessa época vigorava nos EUA a lei seca, que
proibia a fabricação, venda, transporte, importação e consumo de qualquer
bebida alcoólica no País. Fato que estimulou a venda livre dessas bebidas em
cidades da fronteira; entre essas cidades, Tijuana, que fica bem perto de San
Diego. <o:p></o:p></span></div>
<div style="background: white; line-height: 13.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">No feriado da
Independência Americana, 04 de julho de 1924, o hotel estava completamente
lotado com escritores, políticos, atores de Hollywood. Já começava a faltar
comida na despensa do hotel. O chef se viu então obrigado a improvisar, com os
poucos ingredientes que lhes restavam.<o:p></o:p></span></div>
<div style="background: white; line-height: 13.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Para manter as aparências,
anunciou aos impacientes ocupantes das mesas do restaurante que iria servir o
mais novo prato do cardápio. A salada foi preparada em um palco na frente de
todos os clientes. Um verdadeiro show, para desviar a atenção dos poucos
ingredientes a serem usados. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">A salada ganhou o nome do
próprio dono do hotel e logo foi considerada pela <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">International
Society of Epicures</span> de París, “a mais importante receita americana dos
anos 50”. <o:p></o:p></span></div>
<div style="background: white; line-height: 13.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt; text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Ironicamente
uma das mais importantes receitas americanas nasceu no México, criada por um
chef italiano, para clientes do mundo todo. </span><o:p></o:p></span></div>
<div style="background: white; line-height: 13.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Fonte: terramagazine.terra.com.br<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-image: initial; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><b>RECEITA</b></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 pés de alface americana,
lavadas e secas.<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 14.1pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-image: initial; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;"><b>Molho:</b></span> <o:p></o:p></span></div>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">2 filés de anchovas (eu não usei)</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">1 dente de alho</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">1 colher (chá) mostarda</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">1 colher (chá) molho inglês</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">1 colher (sopa) suco de limão</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">3 colheres (sopa) vinagre</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">½ xícara azeite de oliva</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">¼ xícara de óleo de girassol</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">4 colheres (sopa) rasas de maionese</span></span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">Sal e pimenta a gosto</span></span></li>
</ul>
<span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 14.1pt;">Bata no liquidificador. Reserve.</span></div>
<div class="MsoNormal" style="line-height: 14.1pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">O molho rende bastante. Pra 2 pés de alface costumo colocar maios ou menos a metade do molho. O restante eu coloco em uma bisnaga própria para molho ou em outro recipiente fechado e conservo na geladeira por uma semana.
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<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 14.1pt;">Croutons:</b></div>
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<ul>
<li><span style="line-height: 14.1pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">6 fatias de pão de forma sem casca</span></span></li>
<li><span style="line-height: 14.1pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Azeite</span></span></li>
</ul>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 14.1pt;">Pincele as fatias de pão de forma com azeite. Corte
em cubos e leve ao forno até começar a corar. Reserve.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Montagem:</b><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 14.1pt;">Rasgue as folhas de alface; disponha em uma
saladeira. Regue com o molho e salpique lascas finas de queijo parmesão e os
croutons.</span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 14.1pt; text-align: justify;">Dicas:</b></div>
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<li><span style="line-height: 14.1pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Só tempere a salada na hora de servir.</span></span></li>
<li><span style="line-height: 14.1pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Assim que compro a alface ou outras folhas, deixo por no mínimo 20 minutos na
geladeira. Depois lavo folha por folha em água corrente e deixo por 15 minutos de molho em
água misturada com água sanitária (pra cada 1 litro de água usar 1 colher de sopa da água
sanitária). Em seguida lavo novamente em água corrente. Para secar as folhas uso uma centrífuga de
folhas. Depois forro com papel absorvente o fundo de um pote com tampa. Coloco
as folhas de alface e por cima mais uma folha de papel, para que absorva a umidade. Tampo e guardo na
geladeira. Dura vários dias. E o melhor, elimina larvas e bactérias. Faço com frutas, verduras e legumes.</span></span></li>
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<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 14.1pt;">Essa foi a salada que servi no jantar da semana passada. Agradou a todos e principalmente a mim, que sou fã incondicional.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">No dia do jantar, com a correria de preparar o
prato principal, acabei me esquecendo de fotografar. Essas fotos são de hoje,
onde a Caesar Salad foi meu delicioso almoço. Como hoje eu almocei somente a
salada, acrescentei tomate seco picado. </span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 14.1pt;">Aproveitei para </span><span style="line-height: 17px;">estrear</span><span style="line-height: 14.1pt;"> um dos jogos americanos e taças que ganhei da minha mammy linda.<o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Jogo Americano:</b><a href="http://www.lelis.com.br/casa" target="_blank"> Le Lis Blanc Casa</a></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Taça de Água Bico de Jaca</b>: <a href="http://www.lelis.com.br/casa" target="_blank">Le Lis Blanc Casa</a></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white; color: #333333; line-height: normal; text-align: -webkit-auto;"><b>Guardanapo de Linho</b></span><span style="background-color: white; color: #333333; line-height: normal; text-align: -webkit-auto;"><b>: </b><a href="http://tecidostita.com.br/" target="_blank">Tita</a></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Espero que gostem!<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê</span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com2tag:blogger.com,1999:blog-7982980721519936202.post-19605622554322984682012-05-06T13:23:00.000-03:002012-10-20T14:52:40.664-03:00Sobras de Massa Folhada = Petit Fours<br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Continuando o post de ontem...</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">O que fazer com as sobras de massa folhada dos Vol-au-vents?</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Como nada se perde, tudo se cria e se transforma, aproveitei
os pequenos círculos de massa que sobraram para fazer Petit fours folhados.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Passei clara nos pequenos círculos, em alguns polvilhei
queijo ralado, em outros polvilhei orégano e no restante coloquei uma rodelinha
de azeitona em cada. Coloquei para assar em assadeira forrada com papel
manteiga. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Em alguns minutos estava pronto mais um belisquete fácil, prático e delicioso.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">E o melhor é que não desperdicei as
sobras de massa e ainda ficaram lindos na hora de servir.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê</span></div>
<br />Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com0tag:blogger.com,1999:blog-7982980721519936202.post-32536560049458206912012-05-04T19:00:00.001-03:002012-10-20T14:03:06.758-03:00Vol-au-Vent de Alho Poró<div style="text-align: justify;">
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Oi gente! Continuando com as receitinhas do jantar...</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Hoje vou postar uma
entrada que quase ofuscou o prato principal. Surpreendeu o paladar dos
convidados e principalmente o meu. Não
esperava que fosse ficar tão saboroso. Vol-au-Vent com recheio cremoso de
alho poró. <span style="color: #333333;">Extremamente leve, é um prato delicioso,
clássico e requintado.</span><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">“<em><span style="color: #333333; font-size: 10pt;">Vol-au-vent é uma
entrada típica da culinária francesa, feito com massa folhada em formato de
cilindro, vazado no centro e recheado. Normalmente recheia-se com frango,
cogumelos ou crustáceos, misturado com molho veloutê ou bechamel.</span></em><span style="color: #333333; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><em><span style="color: #333333; font-size: 10pt;">Vol-au-vent
também pode receber recheios doces, sendo servido como sobremesa. </span></em><span style="color: #333333; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><em><span style="color: #333333; font-size: 10pt;">Conhecido
desde o século XVII, era uma preparação mais simples, sendo aperfeiçoado por
Carême, no início do século XIX.”</span></em><span style="color: #333333; font-size: 10pt;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><strong><span style="color: #333333; font-size: 10pt;">Fonte:</span></strong><span class="apple-converted-space"><span style="color: #333333; font-size: 10pt;"> </span></span><span style="color: #333333; font-size: 10pt;">Pequeno Dicionário de Gastronomia - Maria
Lucia Gomensoro<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Existem no mercado Vol-au-Vents prontos, já assados, onde
basta você colocar o recheio e servir. Como também existem congelados, onde você
deve assar e depois acrescentar o recheio. Aqui em Uberlândia ainda não
encontrei nenhuma destas duas opções; então me restou ir ao supermercado e
comprar um rolo de massa folhada laminada (acho bem prática e de fácil manuseio).
<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Para fazer os Vol-au-Vents:<o:p></o:p></span></span></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Cortador redondo de 6 cm de
diâmetro;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Cortador redondo de 3 cm de
diâmetro;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Massa folhada laminada 600 g;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Clara ligeiramente batida.</span></li>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Em uma superfície plana, desenrole a massa e corte quatro
círculos com o cortador de 6 cm. Use um círculo inteiro como base. Nos outros
três círculos faça um furo no centro com o cortador de 3 cm. Bata ligeiramente a
clara com um garfo e passe em toda base. Sobreponha os outros três círculos com
o furo, passando a clara entre eles e por cima do último. A cada quatro círculos monta-se um vol-au-vent.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Coloque-os numa forma untada ou forrada com papel
manteiga. Leve-os ao forno pré-aquecido (200°C) de 15 a 20 min. Deixe assar até
ficarem dourados. Depois de assado, retirar a casquinha que fica no interior da
cestinha, tendo o cuidado para não perfurar o fundo do Vol-au-Vent .<o:p></o:p></span></span></div>
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<b><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Recheio
de Alho Poró<o:p></o:p></span></span></b></div>
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<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">500 g de alho poró em rodelas finas;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2
colheres (sopa) de azeite;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 colher
(sopa) de salsinha picada;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 fatias
de bacon picado (eu não usei);</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">250 g
cream cheese;</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Sal e pimenta-do-reino a gosto.</span></li>
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cozinhar por 10 minutos ou até o alho poró ficar macio.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-image: initial; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 12pt; line-height: 115%; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;">Retire do fogo, adicione os demais ingredientes da receita e
misture.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="border-bottom-color: windowtext; border-bottom-style: none; border-bottom-width: 1pt; border-image: initial; border-left-color: windowtext; border-left-style: none; border-left-width: 1pt; border-right-color: windowtext; border-right-style: none; border-right-width: 1pt; border-top-color: windowtext; border-top-style: none; border-top-width: 1pt; font-size: 12pt; line-height: 115%; padding-bottom: 0cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;">Recheie os vol-au-vents e leve ao forno para aquecer por 10
minutos em fogo baixo. Sirva em seguida.</span><span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Dicas:<o:p></o:p></span></span></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Se preferir substitua o cream
cheese por requeijão ou catupiry.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Antes de levar os vol-au-vents
ao forno, polvilhe queijo ralado.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Para a decoração pode-se usar
grãos de pimenta rosa, pimenta biquinho, salsinha...</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Pode-se fazer com cortador
sextavado, quadrado, de flor entre outros.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Um rolo de massa de 300 g
rende cerca de 7 unidades.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">Sugestões de recheio:
palmito, frango, carne seca, variados tipos de queijo, chocolate, frutas, sorvetes, entre
outros.</span></li>
<li style="text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 115%;">A receita toda rende em
média 12 unidades.</span></li>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Um exemplo de Vol-au-Vent doce e que achei maravilhoso,
foi este servido na formatura da minha prima em janeiro deste ano. <o:p></o:p></span></span><span style="font-size: 12pt; line-height: 18px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Vol-au-Vent com sorvete de leite ninho e calda de frutas vermelhas. Hum...</span></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px; line-height: 18px;">Estava divino!</span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt; line-height: 18px;"> Fica a dica!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlRGp2A-gj7DXAAmPAtrEAFt0FPxRYQZVkQD80zSlw7jX7CjBsxB3cvZW24bYeqhZUBdWhw0yI_vJzYoIMeiHgEADIxR1ZjPjvpTO2C-EjoRctSXrVH5c5kenVxUvXzL461KuKoxU_Us/s1600/vol+formatura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlRGp2A-gj7DXAAmPAtrEAFt0FPxRYQZVkQD80zSlw7jX7CjBsxB3cvZW24bYeqhZUBdWhw0yI_vJzYoIMeiHgEADIxR1ZjPjvpTO2C-EjoRctSXrVH5c5kenVxUvXzL461KuKoxU_Us/s320/vol+formatura.jpg" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small; line-height: 115%;"> Jantar de Gala da 59ª turma de Medicina UEL. Comiato Buffet.</span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
</div>
<br />Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com3tag:blogger.com,1999:blog-7982980721519936202.post-75998489185991505772012-05-02T00:19:00.002-03:002012-10-20T15:14:36.897-03:00Aperitivo Super Fácil<br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Olá pessoal! Ontem teve um jantarzinho aqui em casa pra família do meu
marido. Teve entradinhas, salada, prato principal e sobremesa. <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Vou começar postando a receita da primeira entrada. Fiz os Palitinhos Crocantes
de Aveia, receita que peguei essa semana no site do programa <a href="http://tvg.globo.com/programas/mais-voce/" target="_blank">Mais Você</a>. Uma
receita muito prática e rápida, que agrada a todos os paladares. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGpjJo48jPAzvmcBynWKVMJYzHdnKO_X-85N5syMw8Judv4zseTP-_ZmT5ytBbBKHTAWgMkbVVzatn3WQtp1FnvpFf7_oxDixRJiyLYtdO8aug5epo9MLa-xC6Pqnvi7uI6FLj0E40AE/s1600/palitinhos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnGpjJo48jPAzvmcBynWKVMJYzHdnKO_X-85N5syMw8Judv4zseTP-_ZmT5ytBbBKHTAWgMkbVVzatn3WQtp1FnvpFf7_oxDixRJiyLYtdO8aug5epo9MLa-xC6Pqnvi7uI6FLj0E40AE/s320/palitinhos.jpg" width="320" /></a></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Palitinhos Crocantes
de Aveia<o:p></o:p></span></b></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredientes:<o:p></o:p></span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">250 g de queijo
parmesão ralado<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">250 g de farinha de
aveia<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 ovo<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">150 g de margarina<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQajEdU116TA2Yvy7MT6rFEDXWtif9msolcnLV_T_T2pHtUe7KQgQF4lnE3Le_qxa8hcUCmRKV9sbj2iDY26Mopey9kwuoGyI0Q8wilbWbh-jZPLJ_vF5k7q3yFzntBAWYKA6b-__lmY/s1600/ingredientes+palito.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWQajEdU116TA2Yvy7MT6rFEDXWtif9msolcnLV_T_T2pHtUe7KQgQF4lnE3Le_qxa8hcUCmRKV9sbj2iDY26Mopey9kwuoGyI0Q8wilbWbh-jZPLJ_vF5k7q3yFzntBAWYKA6b-__lmY/s320/ingredientes+palito.jpg" width="315" /></a></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Modo de preparo:<o:p></o:p></span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1°- Numa tigela
coloque 250 g de queijo parmesão ralado, 250 g de farinha de aveia, 1 ovo e 150
g de margarina e misture bem até formar uma massa homogênea.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjJdj9Kg-hoCjRtKhcC31w1dA1RxsYHZZZCGDS1P7AjaSIkeR9mRyUajVLOPrO2PA2PS76Azr_QcHcTV5c3r48PNo5lG0A3jItUhWAWEHHHWh861nNtFpt73dj0H0eqmzZREA4X2Jqx4/s1600/palitinhos+massa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjJdj9Kg-hoCjRtKhcC31w1dA1RxsYHZZZCGDS1P7AjaSIkeR9mRyUajVLOPrO2PA2PS76Azr_QcHcTV5c3r48PNo5lG0A3jItUhWAWEHHHWh861nNtFpt73dj0H0eqmzZREA4X2Jqx4/s320/palitinhos+massa.jpg" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2°- Pegue pequenas
porções de massa e enrole formando palitinho. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxrtZEOcp-R6nmR8rv35_Ma5WTEfFQRHayPQPNz-3ZTMWJLEyB7fNLWYuMgZEBaw4YjjEYwG5L5sGDsFDN-FlB_qHBLN2h7_vmT-ddeCRkOsuEkj_rIjWrlnpnyF87cx6_rKnhxfCTcw/s1600/palito+tempero.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxrtZEOcp-R6nmR8rv35_Ma5WTEfFQRHayPQPNz-3ZTMWJLEyB7fNLWYuMgZEBaw4YjjEYwG5L5sGDsFDN-FlB_qHBLN2h7_vmT-ddeCRkOsuEkj_rIjWrlnpnyF87cx6_rKnhxfCTcw/s320/palito+tempero.jpg" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3º - Depois polvilhe
na mesa um pouco de tempero de sua preferência. Eu usei 3 temperos diferentes:
pimenta calabresa, orégano e gergelim preto. Passe o palito em cima do tempero
para que fixe na massa.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqkiUEAiujWG_BKtnVYfEQ1abJNp6jga7-uFOGG-K0iKn8HObvqSq8SMj-9Zd7Wg6cN-dCIi6byhjXBWoWAzTnXDl8r295eE-p-_AYRS_lt2oH024_jqRFx0Zx0LxBSidb2c2WIq5bxs/s1600/palitinho+pronto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqkiUEAiujWG_BKtnVYfEQ1abJNp6jga7-uFOGG-K0iKn8HObvqSq8SMj-9Zd7Wg6cN-dCIi6byhjXBWoWAzTnXDl8r295eE-p-_AYRS_lt2oH024_jqRFx0Zx0LxBSidb2c2WIq5bxs/s320/palitinho+pronto.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVXwOnb-wLRO6Vfm5bPaW_5Q_zzSeAnsesBHifP5LdFgxiT-3bYD2sZPMfvdBccbsyaMm6_9HA297Gj1rUeWdGmAoEaPhkOntC92e_AM6YNCOXxf9-VtsbGKRVKWEpN27Dly5ts0H7Fc/s1600/palito+gergelin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVXwOnb-wLRO6Vfm5bPaW_5Q_zzSeAnsesBHifP5LdFgxiT-3bYD2sZPMfvdBccbsyaMm6_9HA297Gj1rUeWdGmAoEaPhkOntC92e_AM6YNCOXxf9-VtsbGKRVKWEpN27Dly5ts0H7Fc/s320/palito+gergelin.jpg" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">4º - Coloque os
palitinhos numa assadeira e leve ao forno médio pré-aquecido a 180°C por 20
minutos, sem deixar dourar. Retire do forno e deixe esfriar. Sirva em seguida.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkoinEt9uX7LXV2qSdifEaOnMAdp6B9z4NNQwj-XT2Y-rEpORjk3U6JRoc52qHO7hpBGrlMnarcKcm3JXh65It2Qoljfxf_ybvgbSJdBYhq3VQ2VPLJeDjIvRR5jj9CNvTtdRloXt3Vs/s1600/palitos+assadeira.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqkoinEt9uX7LXV2qSdifEaOnMAdp6B9z4NNQwj-XT2Y-rEpORjk3U6JRoc52qHO7hpBGrlMnarcKcm3JXh65It2Qoljfxf_ybvgbSJdBYhq3VQ2VPLJeDjIvRR5jj9CNvTtdRloXt3Vs/s320/palitos+assadeira.jpg" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Durante essa semana vou postando outras receitinhas que servi no jantar. Espero que gostem!!!<o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê</span><o:p></o:p></div>
<br />Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com3tag:blogger.com,1999:blog-7982980721519936202.post-6525710124284446012012-04-30T04:00:00.000-03:002012-10-20T14:02:11.060-03:00Brigadeiro Gourmet de Chocolate Amargo e Limão Siciliano com Mel<br />
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<span style="font-family: Verdana, sans-serif;">O primeiro post culinário do blog
será sobre o brigadeiro de colher que sempre faz sucesso aqui em casa. Um
brigadeiro que agrada tanto crianças quanto adultos. A união do limão siciliano com o chocolate
amargo deixa o tradicional brigadeiro das festinhas infantis com um sabor mais requintado
e nada enjoativo. </span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Então vamos a receita: <o:p></o:p></span></span></div>
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<b><span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Brigadeiro Gourmet de Chocolate Amargo<o:p></o:p></span></span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1 lata de leite condensado </span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">
100 g de chocolate amargo <o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 caixinha de
creme de leite<o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt;">Coloque todos os ingredientes numa panela e cozinhe em fogo baixo. Mexa sem parar
até começar a soltar do fundo da panela. </span><span style="font-size: 12pt;">Despeje num outro recipiente e deixe esfriar.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
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<b><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;">Brigadeiro de Limão Siciliano com Mel<o:p></o:p></span></span></b></div>
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<b><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">1 lata de leite condensado</span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">suco de 2 limões sicilianos<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 colher de sopa de mel<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 caixinha de creme de leite<o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: 12pt;">Coloque todos os ingredientes numa panela e cozinhe em fogo baixo. </span></span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Mexa sem parar até começar a soltar do fundo da panela. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 12pt;">Despeje num outro recipiente e deixe esfriar.</span></div>
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<span style="font-size: 12pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Escolha os copinhos de sua preferência (eu usei
tacinhas transparentes descartáveis). Coloque até a metade do copinho o
brigadeiro de chocolate e complete com o brigadeiro de limão. Use raspas de
chocolate ou mesmo as raspas dos limões para decorar. Sirva gelado.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Espero que vocês tenham gostado!!!</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Beijos da Rê</span></div>
Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com2tag:blogger.com,1999:blog-7982980721519936202.post-76131208492044937482012-04-28T19:25:00.000-03:002012-05-06T13:35:46.094-03:00Entre Amoras no ar!<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Olá, pessoal! Bem vindos ao Entre Amoras.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Um blog dedicado a arte, gastronomia, decoração entre outras coisas. Será um prazer compartilhar com vocês o meu dia a dia, conhecimentos e novas experiências. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Enfim, tudo na vida que me faz feliz.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Um beijo da Rê.</span></div>Renata Moleirohttp://www.blogger.com/profile/08000373874204988128noreply@blogger.com0