tag:blogger.com,1999:blog-20889896419826858812024-03-13T13:13:34.338+00:00Magic FlavoursAna Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.comBlogger394125tag:blogger.com,1999:blog-2088989641982685881.post-70022637641556922532012-05-20T20:39:00.000+01:002012-09-02T10:06:45.179+01:00Vanilla Panna Cotta / Panna Cotta de baunilha / Panna Cotta de vainilla<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Vanilla Panna Cotta with caramelised orange </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Delicious make-ahead dessert.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 6</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Prep 30 mins</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cook 20 mins + setting</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 gelatine leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125ml milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">zest 2 oranges</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 vanilla pods , split</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140g golden caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.2L double cream</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>For the caramelised orange</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 tbsp Grand Marnier</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 oranges, zested and segmented, any juice retained</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Lightly whip the remaining cream, then fold into the setting mixture.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Make the caramelised orange. Tip the sugar into a non-stick pan, then place on the heat to cook down to a caramel. Pour in the Grand Marnier and orange juice - this will make the caramel harden, so just simmer on a low heat, stirring, until it's dissolved to a syrupy consistency, add the segmented orange and remove from the heat.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Pour some of the caramelised orange into glasses, then the panna cotta mixture and top it up with some more caramelised orange, then place in the fridge to set for at least 5 hrs.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Panna Cotta de baunilha com laranja caramelizada </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Uma sobremesa bem deliciosa que se faz de antemão. </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 6 pessoas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação 30 minutos </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Confecção 20 minutos + tempo de refrigeração </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 folhas de gelatina </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125ml de leite </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">raspas de 2 laranjas </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 vagens de baunilha, cortadas ao meio </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140g de açúcar amarelo fino </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.2L natas gordas </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para a laranja caramelizada </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de açúcar branco fino </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 c. de sopa de Grand Marnier </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 laranjas, segmentadas, reservar o sumo </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Coloque a gelatina no leite frio e reservar durante uns quantos minutos. Enquanto isso, coloque as raspas de laranja, vagem de baunilha e o açúcar numa panela, adicione 800ml de natas, coloque ao lume e ferver, deixe reduzir a um terço.Retire a gelatina do leite, aquecer o leite e quando estiver quente, adicione a gelatina e mexa até completamente dissolvida. Adicione ao á mistura de natas quente, passe por uma peneira e deixar arrefecer. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Levemente bata as restantes natas e depois junte á mistura. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Faça o laranja caramelizada. Coloque o açúcar numa panela e caramelizar, adicione o Grand Marnier e o sumo de laranja, depois adicione o laranja segmentada e retire do lume. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Coloque um pouco de laranja caramelizada em taças individuais, em seguida o creme panna cotta e cobri-la com um pouco mais de laranja caramelizada. Coloque no frigorifico pelo menos 5 horas. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Panna Cotta de vainilla con naranjas caramelizadas </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Un delicioso postre que se hace con antelación. </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Rinde 6 porciones </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo total de preparación: 50 minutos + refrigeración </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 hojas de gelatina </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125ml de leche </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ralladura de 2 naranjas </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 vainas de vainilla, partidas por la mitad </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140g de azúcar refinado </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.2L de nata </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para la naranja caramelizada </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de azúcar fino</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 cucharadas de Grand Marnier </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 naranjas, segmentadas y reservar el jugo </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Colocar la gelatina en la leche fría durante un par de minutos. Mientras tanto, coloque la ralladura de naranja, la vainilla y el azúcar en un cazo, añadir 800 ml de nata y cocine a fuego lento durante unos minutos. Retire la gelatina de la leche, calentar la leche y cuando esté caliente, agregar la gelatina y revuelva hasta que esté completamente disuelta, despues agregar a la crema, pasar por un colador y dejar enfriar. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Bata ligeramente la restante nata y agregue a la panna cotta. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Hacer la naranja caramelizada. Coloque el azúcar en un cazo y caramelizar, agregar el Grand Marnier y el jugo de naranja, a continuación, añadir la naranja segmentada y retirar del fuego. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Ponga un poco de naranja caramelizada en copas individuales, a continuación, la crema panna cotta y acabar con un poco más de naranja caramelizada. Coloque en el refrigerador por lo menos 5 horas. </span></div>
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Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com34tag:blogger.com,1999:blog-2088989641982685881.post-81561836776814281132012-02-29T21:02:00.000+00:002012-02-29T21:03:13.528+00:00Indian Beef Stew / Guisado Indiano / Guisado Indio<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The beef became folk tender and juicy and what a wonderful deep rich flavour from all the mixture of various spices that created rather mild and sophisticated taste. Great served with coriander leaves as a finish. This could be one of the best Indian dishes I ever had.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fresh ginger, 5cm / 2 inches</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 garlic cloves</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500ml chicken stock (2 cups)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp peanut oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1Kg / 2lb stewing beef, cut into small cubes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 cardamon pods</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 bay leaves</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 whole cloves</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 black peppercorns</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large cinnamon stick</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large, chopped onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large, chopped carrots</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g white mushrooms</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ground coriander</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp ground cumin</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tsp paprika powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp cayenne pepper</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp plain yogurt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp garam masala</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freshly ground black pepper</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chopped coriander, to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Grate the ginger and garlic, and add 4 tsp water to make a paste.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Heat the oil in a heavy pot, and brown the meat cubes and set aside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Put the cardamon pods, bay leaves, cloves, peppercorns and cinnamon into the same pot. Stir once and wait for a few seconds.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Put the onions, and stir and fry for 10 minutes or until the onions get medium-brown colour. Put in the ginger-garlic paste and stir for 30 seconds. Add the coriander, cumin, paprika, cayenne, garam masala, pepper and salt. Stir and fry for 30 seconds. Add the meat cubes and juices back to the pot. Stir for 30 seconds. Put in 1 tbsp yogurt and stir well. Add the remaining yogurt, a tablespoon at a time. Stir and fry for 3-4 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5 </b>Add the chicken stock and bring it to boil, scraping the bottom. Cover, turn heat to low and simmer for about 2 hours until the meat is tender. Spoon off the fat on the surface every 10 minutes. Stir once in a while. After 1 hour add the carrots and a half later add the mushrooms.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> When the meat is tender, take off the lid and turn the heat up to medium, and boil away some of the liquid.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Sprinkle with chopped coriander and serve with basmati or jasmine pilaf.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A carne tornou-se bastante suculenta de sabor profundo e maravilhosamente rico devido ás várias especiarias. Um prato bastante suave e sofisticado. Excelente servido com coentros picados.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5cm de gengibre fresco</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 dentes de alho</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500ml de caldo de galinha</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 c. de sopa de óleo de amendoim</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 kg de carne de vaca para estufar, cortada em cubinhos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 vagens de cardamomo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 folhas de louro</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cravos-da-india</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 grãos de pimenta preta</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pau de canela, grande</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebola grande picada</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cenouras grandes, picadas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g cogumelos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de coentros em pó</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de chá de cominho em pó</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. de chá de paprika</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de pimenta caiena</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 c. de sopa de iogurte natural</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de caril garam masala</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal a gosto</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimenta preta, recém moida</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">coentros picados, a gosto</span></div>
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<a href="http://3.bp.blogspot.com/-j_jcIDgF0dk/TVhSQbdkrRI/AAAAAAAAEO0/CJyXohgEsk0/s1600/Picnik+collage+13022011+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="http://3.bp.blogspot.com/-j_jcIDgF0dk/TVhSQbdkrRI/AAAAAAAAEO0/CJyXohgEsk0/s640/Picnik+collage+13022011+1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Rale o gengibre e o alho, e adicione 4 colheres de chá de água para fazer uma pasta.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Aqueça o óleo numa panela grande e dourar a carne, reservar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coloque as vagens de cardamomo, folhas de louro, cravos-da-india, pimenta e canela e adicione á panela. Mexa uma vez e aguarde alguns segundos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Coloque a cebola e deixe fritar durante 10 minutos. Adicione a pasta de alho e gengibre e mexa por 30 segundos. Adicione os coentros em pó, cominho, paprika, pimenta caiena, garam masala, sal e pimenta. Mexa e deixe fritar durante 30 segundos. Adicione a carne á panela. Mexa por 30 segundos, depois adicione uma colher de sopa de iogurte e misture bem. Adicione o iogurte restante, uma colher de cada vez. Mexa e deixe apurar durante 3-4 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Adicione o caldo de galinha e levante fervura, raspando o fundo da panela. Tape a panela e coza lentamente durante 2 horas ou até que a carne esteja macia. Mexa de vez em quando. Ao final de uma hora de cozedura adicione a cenoura e meia depois adicione os cogumelos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Quando a carne estiver macia, destapar a panela e levante a força do lume, deixe apurar durante uns minutos mais.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Polvilhe com coentros picados e sirva com arroz basmati ou jasmine.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La carne quedó muy jugosa y de sabor profundo, suave y sofisticado.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Un plato maravillosamente rico debido a la mezcla de especias varias. Excelente servido con cilantro picado. </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5cm de jengibre fresco</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 dientes de ajo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500 ml de caldo de pollo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cucharadas de aceite de cacahuete (maní)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 kg de carne para guiso, cortada en trozitos</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 vainas de cardamomo</span><br />
<a href="http://1.bp.blogspot.com/-i-nLtR1c8zQ/TVhS-tLmmWI/AAAAAAAAEO8/Z4JO0BwKzjM/s1600/IMG_2521+13022011+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-i-nLtR1c8zQ/TVhS-tLmmWI/AAAAAAAAEO8/Z4JO0BwKzjM/s320/IMG_2521+13022011+1.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 hojas de laurel</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 clavos de olor</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 granos de pimienta negra</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ramita de canela, grande</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebolla grande, picada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 zanahorias grandes, picadas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g champiñones blancos</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de cilantro en polvo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharaditas de comino molido</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharaditas de pimentón</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de pimienta de cayena</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cucharadas de yogur natural</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de curry garam masala</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal al gusto</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimienta negra, recién molida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cilantro picado, al gusto</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Rallar el jengibre y el ajo, y añadir 4 cucharaditas de agua para hacer una pasta.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Caliente el aceite en una cacerola grande y dorar la carne, reservar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coloque las vainas de cardamomo, hojas de laurel, clavo de olor, pimienta y la canela, añadir a la cacerola. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Coloque la cebolla y freír durante 10 minutos. Añadir la pasta de jengibre y el ajo y revuelva durante 30 segundos. Agregar el cilantro en polvo, comino, pimentón, pimienta de cayena, garam masala, la sal y la pimienta. Revuelva y freír durante 30 segundos. Agregue la carne a la cacerola. A continuación, agregue una cucharada de yogurt y mezclar bien. Añadir el resto del yogur, una cucharada a la vez. Revuelva y cocine durante 3-4 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Añadir el caldo de pollo y hervir, raspando el fondo de la cacerola. Tapar la cacerola y cocine la carne a fuego lento durante 2 horas o hasta que esté tierna. Revuelva ocasionalmente. Al cabo de una hora de cocción agregar las zanahorias y media hoar después agregue los champiñones.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Cuando la carne esté tierna, destapar la cacerola y sube la fuerza del fuego hasta que hierva.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Espolvoree con cilantro y sirva con arroz basmati o jazmín.</span></div>
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<br /></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com23tag:blogger.com,1999:blog-2088989641982685881.post-89372402675107921282011-12-01T20:51:00.000+00:002011-12-01T20:52:21.088+00:00Cataplana of salt cod & prawns / Cataplana de bacalhau e gambas / Cataplana de bacalao y gambas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>This is the Portuguese equivalent of a hearty bouillabaisse. Please do try it - it is absolutely unbelievable. A cataplana is a traditional Portuguese cooking vessel popular on the country's Algarve region. A deep pot with handles and a tight-fitting lid, but any large saucepan or stove-top casserole will do. It is used to cook all manner of dish.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The great thing about this dish is that as the fish cooks in the wine and tomato, it creates a fantastic sauce, so finish it with a drizzle of extra virgin olive oil and serve with plenty of crusty sourdough bread to soak up the juices.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe's highest fish consumption per capita and is among the top four in the world for this indicator. Fish is served grilled, boiled, poached, fried or deep-fried, stewed, often in clay pot cooking or even roasted. Foremost amongst these is bacalhau (cod), which is the type of fish most consumed in Portugal. Cod is almost always used dried and salted because the Portuguese fishing tradition in the North Atlantic developed before the invention of refrigeration - therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil and white wine vinegar.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 4</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small chorizo cut into bite-sized pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves garlic, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 pieces salted fresh cod (soak in cold water for 12 hours)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freshly ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 large beef tomatoes, sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">thyme sprigs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 bay leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bottle dry white wine</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">handful fresh basil, parsley and chervil leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g fresh prawns, uncooked</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125g pitted black olives</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fresh herbs to garnish</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Heat the oil in a cataplana and brown the cod briefly, remove it and reserve. Then add the chorizo and garlic and fry for 3-4 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Place the cod pieces on the top of the chorizo, season with pepper and. Cover with the tomatoes and season again. Add the herbs and then cover with the wine so that the ingredients are completely submerged. Cover the cataplana with its lid and cook everything for 20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Add the prawns, cook for 5 minutes, then add the olives.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Sprinkle over the fresh herbs. Serve immediately straight out of the cataplana.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Dessalgue do bacalhau</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Por vezes, o dessalgue do bacalhau é feito de forma errada. O dessalgue deve ser feito considerando-se o peso e a forma. Para postas, entre 24 e 48 horas, dependendo do tamanho delas. Para bacalhau desfiado, deve-se dessalgar por 6 horas. Além disso, o dessalgue deve ser feito no frigorifico e a carne deve ser erguida do fundo do recipiente.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 4 pessoas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de azeite</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 chouriço de carne cortado ás rodelas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 dentes de alho picados</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 postas de bacalhau (demolhar em água fria durante várias horas)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimenta preta, recém moída</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 tomates grandes, cortados ás rodelas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">raminhos de tomilho</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 folhas de louro</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 garrafa de vinho branco seco</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">punhado de manjericão fresco, salsa e folhas de cerefólio</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g de camarões frescos, crús</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125g de azeitonas sem caroço</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ervas aromáticas para decorar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Aqueça o azeite numa cataplana e dourar o bacalhau, reserve. Depois adicione á cataplana o chouriço e o alho, frite durante 3-4 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Coloque as postas de bacalhau por cima do chouriço, temperar com pimenta. Cubra com o tomate e tempere novamente. Acrescente as ervas aromáticas e cubra com o vinho. Tape a cataplana com a tampa e cozinhar durante 20 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Adicione os camarões, cozinhe por mais 5 minutos, junte as azeitonas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Polvilhe tudo com ervas aromáticas e sirva.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Conocéis la cataplana?</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para los que no la conozcan, se trata de un curioso recipiente, a mitad de camino entre cazuela y sartén, que se utiliza sobre todo en el sur de Portugal para cocinar guisos de pescado, sobre todo, aunque los usos pueden ser muy variados.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La ventaja de la cataplana es que permite una cocción rápida al vapor, ya que incorpora una tapa ajustable, que se fija con unas presillas al estilo de las antiguas fiambreras metálicas. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las tradicionales son de fino latón, por lo que se deben “curar” con una mezcla de vinagre y agua antes de su primer uso. La que yo tengo es de acero inoxidable. Tiene forma semiesférica y, si se quiere, se puede quitar la tapa, que es desmontable. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>De hecho, la mayoría de las veces el plato comienza usando sólo la base, donde se prepara un sofrito, al que luego se añade el resto de ingredientes, normalmente pescado o marisco, que luego se mojan con algo de agua o vino. Una vez tapada se cocina al fuego. El plato se sirve en la misma olla, que se lleva a la mesa tapada.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las ventajas de la cataplana son evidentes, al cocinarse con la tapa ajustable no se pierden jugos y los guisos quedan muy sabrosos. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Me encanta la cocina de mi pais, una cocina sana y natural que no se debería perder.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La comida muy buena, el bacalao y no dejeis de pedir las famosas cataplanas. Animaros, seguro que que os va a gustar.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El bacalao salado no podemos cocinarlo sin más, sino que hay que proceder a desalarlo introduciéndolo en agua. Es conveniente repetir el proceso dos o tres veces, ya que, cuando el agua ha adquirido cierta concentración de sal, no admitirá más, aunque el bacalao aún retenga demasiada. Después de efectuar este tratamiento, podemos pasar a cocinarlo a nuestro gusto, ya que proporciona un amplio abanico de posibilidades.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 4 personas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de aceite de oliva</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 chorizo ahumado, cortado en rodajitas </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 dientes de ajo, picados</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 lomos de bacalao salado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimienta negra, recién molida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 tomates grandes, cortados en rodajas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ramitas de tomillo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 hojas de laurel</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">una botella de vino blanco seco</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">puñado de albahaca fresca, perejil y hojas de perifollo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500 g de camarones frescos, crudos</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125 g de aceitunas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">albahaca fresca, perejil y hojas de perifollo para decorar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Se comienza dorando el bacalao en un poco de aceite, reservar. A continuación, añada el chorizo y el ajo a la cataplana y sofreír durante 3-4 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Integre el bacalao a la cataplana, sazonar bien con pimienta. Cubra con los tomates y volver a sazonar con pimienta. Añadir las hierbas y cubrir con el vino. Cerrar la cataplana y cocine por 20 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Añada los camarones, cocine por 5 minutos más, añadir las aceitunas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Espolvorear todo con hierbas y servir.</span></div>
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<br /></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com35tag:blogger.com,1999:blog-2088989641982685881.post-4016872238998643782011-10-02T18:20:00.000+01:002011-10-02T18:20:39.286+01:00Iced nougat & raspberry terrine / Gelado de nougat e framboesas / Helado de nougat y frambuesas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Now that I have leftover nougat and raspberry I have decided to make this posh pud.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>This pudding is much easier to prepare than it looks and can be made ahead of time.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation 1 hr plus freezing</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cook 10 mins</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 6-8</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400g / 14oz frozen raspberries, defrosted</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g / 2oz icing sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g / 11oz soft nougat</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450ml double cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g / 1oz whole almonds, skin on</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g / 1oz pistachios, plus a few extra to decorate</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Whizz the raspberries and icing sugar together. Line a 2lb loaf tin with cling film. It helps if you brush the tin with oil first to get the cling film to stick and stay in place. Pour in the raspberry sauce and freeze for 1 hr.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Put the nougat bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth sticky creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> When the nougat is cooler but still soft and sauce like, fold the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight or up to a month.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop over a few extra pistachios and scatter over before slicing.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Um gelado bem sedutor. A palavra gelado por si própria já é uma tentação e o seu significado resume os conceitos de doce, delicioso e uma série de outros adjectivos, mas uma coisa é certa, esta é uma sobremesa bem exclusiva. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Uma sobremesa bastante fácil de preparar. Descongele as framboesas antes de as triturar.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação 1 hora mais tempo de congelamento</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para 6-8 pessoas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400g de framboesas congeladas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de açúcar de glacê</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g de nougat mole</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450ml de natas gordas </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g de amêndoas inteiras, com pele</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g de pistachios, extra para decorar</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Triture bem as framboesas e o açúcar glacê. Unte uma forma rectangular com a capacidade de 1L com óleo e forre com película aderente. Verta o puré de framboesa e congelar durante 1 hora.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Coloque o nougat numa panela com 200ml de natas e derreta a lume brando, mexendo sempre com uma colher de pau. Retire do lume e deixe arrefecer um pouco. Numa tigela, bata as restantes natas até ficarem firmes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Quando o nougat estiver arrefecido um pouco, adicione as natas batidas, as amêndoas e os pistachios. Envolver bem e verta esta mistura sobre as framboesas. Volte a colocar no congelador até estar tudo bem solido. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Retire a sobremesa do congelador uns 15 minutos antes de servir e desenforme sobre um prato. Decorar com os pistachios que reservou.</span><br />
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<a href="http://www.box.net/shared/e0ltpsmidj" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/e0ltpsmidj" target="_blank"><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El nougat es un dulce Francés a base de clara de huevo, miel y almendra de aspecto y gusto parecidos al turrón Español o el torrone Italiano.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Un helado muy seductor, todo tentación. El significado "helado" resume los conceptos de dulce, delicioso y una serie de calificativos.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Este es un postre muy fácil de preparar. Descongele las frambuesas antes de triturarlas.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo total de preparación una hora + el tiempo de congelación</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6-8 porciones</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400 g de frambuesas congeladas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50 g de azúcar glaseado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300 g de nougat</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450 ml de natas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25 g de almendras enteras</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25 g de pistachos, extra para adornar</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Triturar las frambuesas y el azúcar glaseado. Engrasar y forrar con papel film un molde rectangular con 1 L de capacidad. Vierta el puré de frambuesa y congelar por 1 hora.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Ponga el nougat en un cazo con 200 ml de natas y derretir a fuego lento, revolviendo constantemente con una cuchara de madera. Retire del fuego y dejar enfriar un poco. En un tazón, batir la restante nata hasta que esté firme.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Cuando el nougat se enfría un poco, agregar la nata batida, las almendras y los pistachos. Envuelva bien y vierta esta mezcla sobre las frambuesas. Volver a colocar en el congelador hasta que esté bien sólido.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Retire el postre del congelador unos 15 minutos antes de servirlo. Adornar con los restantes pistachios y servir de inmediato.</span></div>
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<a href="http://www.box.net/shared/4nib7d5zmn" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/4nib7d5zmn" target="_blank"><span class="Apple-style-span" style="color: #990000; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com54tag:blogger.com,1999:blog-2088989641982685881.post-7756531060114862772011-08-15T09:05:00.000+01:002011-08-15T09:05:54.851+01:00Butterscotch whip / Creme Butterscotch / Crema Butterscotch<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Voluptuous, billowing and showered with shards of crunchie, this simple pudding is heaven for the young at heart and sweet of tooth.</span> <span style="font-style: italic; font-weight: bold;">The term butterscotch is also often used, such as in the names of recipes, for the flavours brown sugar and butter together where the actual confection butterscotch is not involved, e.g. butterscotch pudding.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;"></span> <span style="font-style: italic; font-weight: bold;">Food historians have several theories regarding the name and origin of this confectionery, but none are conclusive. One explanation is the meaning "to cut or score" for the word "scotch", as the confection must be cut into pieces, or "scotched", before hardening.It is also possible that the "scotch" part of its name was derived from the word "scorch".</span> <span style="font-style: italic; font-weight: bold;">However, the word was first recorded in Doncaster, in England, where Samuel Parkinson began making the confectionery in 1817. Parkinson's Butterscotch had royal approval and was one of Doncaster's attractions until it ceased production in 1977. The recipe was revived in 2003 when a Doncaster businessman and his wife rediscovered the recipe on an old folded piece of paper inside one of the famous St Leger tins in their cellar.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;"></span> <span style="font-style: italic; font-weight: bold;">Dulce de leche in Spanish or doce de leite in Portuguese ("milk jam"), is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentine and Uruguayan cuisine.</span> <span style="font-style: italic; font-weight: bold;">It is especially popular in Argentina, Brazil, Chile, Colombia, Uruguay, and various other countries. The French preparation confiture de lait is very similar to the spreadable forms of dulce de leche. There are also similar desserts around all Latin America (such as cajeta in Mexico or manjar blanco in Peru).</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-style: italic; font-weight: bold;">Preparation 15 minutes + chilling</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Serves 6</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml double cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp brandy</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450 g dulce de leche, ready made</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 egg whites</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 crunchie bars</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">1 </span>Whip the double cream and brandy until thick enough to form peaks. Gently fold in the dulce de leche.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">2</span> In another bowl, whisk the egg whites until sift. Carefully fold them into the caramel cream until well combined.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">3 </span>Spoon the mixture into six dessert glasses (about 150 ml each) and leave to set in the fridge for several hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">4 </span>Just before serving, roughly slice or crush the crunchie bars and scatter a little heap on top of each to decorate.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">O Butterscotch é basicamente um creme de caramelo com sabor de brandy ou whiskey - o scotch. </span> <span style="font-style: italic; font-weight: bold;"> Historiadores gastronômicos têm diversas teorias sobre o nome e origem deste creme de caramelo, mas não são conclusivos. </span> <span style="font-style: italic; font-weight: bold;"> No entanto, a palavra foi registada pela primeira vez em Doncaster, na Inglaterra, onde Samuel Parkinson começou a fazer este doce em 1817 e teve aprovação real.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">O butterscotch foi uma das atracções de Doncaster até que cessou produção em 1977. A receita foi reavivado em 2003, quando um empresário e sua esposa redescobriram em Doncaster a receita escrita num pedaço de papel bastante velho que estava dobrado dentro de uma das latas na sua adega. </span> <span style="font-style: italic; font-weight: bold;">O doce de leite é um doce tradicional de vários países da América Latina. Geralmente é feito ao se ferver leite com açúcar, mas também pode ser obtido cozinhando leite condensado por várias horas.</span> <span style="font-style: italic; font-weight: bold;">É utilizado em rebuçados e outras comidas doces, como bolos, biscoitos ou sorvete.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Em alguns lugares, é comido espalhado em torradas. Também é famoso sua utilização para a preparação de churros.</span> <span style="font-style: italic; font-weight: bold;">No México, o seu nome é cajeta por associação às pequenas caixas de madeira nas quais o doce é vendido. Nesse país, o doce é feito com metade de leite de vaca e metade de leite de cabra.</span> <span style="font-style: italic; font-weight: bold;">Recentemente, o doce de leite ganhou popularidade nos EUA, graças ao lançamento de um sorvete de doce de leite pela empresa Häagen-Dazs em 1997. É o terceiro sabor mais vendido pela empresa, atrás apenas de baunilha e de Fudge Ripple.</span> <span style="font-style: italic; font-weight: bold;">Na França, a confiture de lait é também muito popular, espacialmente na região Normandia. Pode ser aromatizada com avelhanas ou chocolate.</span><span style="font-style: italic; font-weight: bold;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Preparação 15 minutos + refrigeração</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Para 6 pessoas</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml de natas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. sopa de brandy</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450 g de doce de leite (dulce de leche), de compra</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 claras de ovos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 chocolates crocantes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">1 </span>Adicione o brandy ás natas e bata até ficarem firmes. Depois adicione lentamente o doce de leite e envolva tudo bem.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">2</span> Noutra tigela, bata as claras em castelo e cuidadosamente adicione á mistura de doce de leite até ficar tudo bem combinado.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">3</span> Verta esta mistura em taças de sobremesa individuais (cerca de 150 ml cada uma) e colocar no frigorífico durante várias horas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">4 </span>Um pouco antes de servir a sobremesa, esmagar ou partir os chocolates e espalhar sobre os pudins.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">El Butterscotch es básicamente una crema de caramelo con sabor a brandy o whisky. </span> <span style="font-style: italic; font-weight: bold;"> Los historiadores gastronómicos tienen varias teorías sobre el origen y nombre de esta crema dulce, pero ninguna es concluyente. </span> <span style="font-style: italic; font-weight: bold;"> Sin embargo, la palabra "butterscotch" se registró por primera vez en Doncaster, Inglaterra, donde Samuel Parkinson comenzó a hacer esta crema en 1817. El butterscotch fue uno de los atractivos de Doncaster hasta que cesó su producción en 1977. La receta fue revivida en 2003, cuando un hombre de negocios y su esposa en Doncaster redescubrierón la receta escrita en un viejo pedazo de papel doblado que estaba dentro de uno de las latas en su bodega.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Preparación 15 minutos + refrigeración</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">Nº de cubiertos 6</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml de nata</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de brandy</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450 g de dulce de leche, de compra</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 claras de huevo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 chocolates crujientes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">1 </span>Añadir el brandy a la nata y batir hasta montar. Luego añadir lentamente el dulce de leche y mezclar bien.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">2 </span>En otro bol, montar las claras en castillo y añadir cuidadosamente la mezcla de dulce de leche hasta que todo esté bien combinado.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">3 </span>Colocar esta mezcla en tazas de postre individuales (150 ml cada una) y refrigerar por varias horas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-style: italic; font-weight: bold;">4 </span>Justo antes de servir el postre, trozear los chocolates y repartidos por encima de las cremas.</span></div>
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<a href="http://www.box.net/shared/yet8qxnsp0" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/yet8qxnsp0" target="_blank"><span class="Apple-style-span" style="color: #f6b26b; font-family: 'Trebuchet MS', sans-serif;">Print / Imprimir </span></a><br />
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Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com76tag:blogger.com,1999:blog-2088989641982685881.post-61127682774093139912011-05-22T17:48:00.000+01:002011-05-22T17:49:01.744+01:00Singapore noodles & Chinese cabbage / Massa Singapura / Fideos Singapur<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;">✻</span>Singapore noodles with shrimps and Chinese cabbage</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>This spicy specialty of Singapore uses a mixture of ingredients and spices to create a distinctive and delicious stir-fried noodle dish.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g dried rice vermicelli</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1-2 tbsp sunflower oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp chopped ginger</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp hot curry powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Chinese cabbage, cut into 1cm slices</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 carrot, very thinly sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150ml hot chicken stock</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp vinegar (any will do)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400g small cooked, peeled prawns</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140g beansprouts</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">bunch spring onions, thily sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oriental chilli oil, containing shrimp paste, to serve</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">soy sauce, to serve</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Place the noodles in a bowl, cover with boiling water and leave to soak for 5 mins. Drain well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>Meanwhile heat the oil in a wok and stir-fry the ginger for 1 min. Add the curry powder and cook for 1 min more.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Add the cabbage and carrot and stir-fry for 2 mins. Mix together the stock, sugar and vinegar and add to the pan with the prawns, beansprouts and drained noodles. Cook until pipping hot, then stir through the spring onions, divide between bowls and serve with a splash of chilli oil and soy sauce.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;">✻</span>Massa Singapura com camarão e couve chinesa</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Um prato bastante distinto e delicioso</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g massa de arroz vermicelli </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1-2 c. de sopa de óleo de girassol</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de gengibre picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de caril em pó, picante</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 couve chinesa cortada em tiras de 1 cm</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cenoura, grande cortada em juliana</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150ml de caldo de galinha, quente</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c.de chá de açúcar mascavo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c.de chá de vinagre (qualquer um serve)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400g de camarões pequenos descascados cozidos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140g de brotos de soja </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cebolinho, picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">óleo Oriental picante, para servir</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">molho de soja, para servir</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Coloque a massa numa tigela, cubra com água fervendo e deixe de molho durante 5 minutos. Escorra bem.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Enquanto isso, aqueça o óleo numa wok e frite o gengibre durante 1 minuto. Adicione o caril e cozinhe por mais 1 minuto.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Adicione a couve chinesa e a cenoura, refogue durante 2 minutos. Misture o caldo de galinha, açúcar e o vinagre e adicione à wok com os camarões, brotos de soja e a massa vermicelli bem escorrida. Cozinhe durante uns minutos, depois adicione o cebolinho e sirva acompanhado com um pouco de óleo Oriental e o molho de soja.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;">✻</span>Fideos Singapur con camarones y col china</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span></div>
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<span class="Apple-style-span" style="font-family: 'MS Gothic';"><br /></span></div>
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<span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Un plato bastante delicioso y distinto.</b></span><br />
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<a href="http://1.bp.blogspot.com/-n0pjYxUfjxI/TVmo2MfhpwI/AAAAAAAAEPM/23k4F5-MtdM/s1600/IMG_2527+14022011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-n0pjYxUfjxI/TVmo2MfhpwI/AAAAAAAAEPM/23k4F5-MtdM/s640/IMG_2527+14022011+s.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 g de fideos de arroz vermicelli</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1-2 cucharadas de aceite de girasol</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de jengibre, picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de curry picante en polvo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 col china, cortado en tiras de 1 cm</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 zanahoria grande, cortada en juliana</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150ml de caldo de pollo, caliente</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de té de azúcar morena</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharaditasde de vinagre (cualquier sirve)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400 g de camarones pequeños cocidos pelados</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">140 g de brotes de soja</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cebollino, picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">aceite picante oriental, para servir</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salsa de soja, para servir</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Ponga la masa en un bol, cubrir con agua hirviendo y remoje durante 5 minutos. Escurrir bien.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Mientras tanto, calentar el aceite en un wok y freír el jengibre durante 1 minuto. Añadir el curry y cocine durante 1 minuto.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Agregar la col china y la zanahoria, saltear durante 2 minutos. Añadir el caldo de pollo, el azúcar y el vinagre, después añadir los camarones, brotes de soja y los fideos. Cocine por unos minutos, luego añadir el cebollino y servir acompañado con un poco de aceite picante oriental y la salsa de soja.</span></div>
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<a href="http://www.box.net/shared/cz9ngzgccv" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/cz9ngzgccv" target="_blank"><span class="Apple-style-span" style="color: #ea9999; font-family: 'Trebuchet MS', sans-serif;">Print / Imprimir </span></a><br />
<br /></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com36tag:blogger.com,1999:blog-2088989641982685881.post-61536351685122795102011-05-17T18:55:00.000+01:002011-05-17T18:56:04.811+01:00Speedy Moroccan meatballs / Almôndegas Marroquinas / Albóndigas Marroquis<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A great twist on meatballs for a quick and tasty supper</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>This post is submitted to <a href="http://www.eumulher.com/2011/05/novas-indicacoes-no-passatempo-alquimia.html" style="font-style: italic; font-weight: bold;" target="_new">Alquimia de Ingredientes</a> </b></span><br />
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<a href="http://2.bp.blogspot.com/-kQfByKUJ7EU/TbWKZFX_UnI/AAAAAAAAEWU/hi0ltuJzvUg/s1600/IMG_3055+25042011+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-kQfByKUJ7EU/TbWKZFX_UnI/AAAAAAAAEWU/hi0ltuJzvUg/s640/IMG_3055+25042011+e.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">350g pack ready-made beef or chicken meatballs (approx 16)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large onion, sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g dried apricots, halved</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small cinnamon stick</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400g tin chopped tomatoes with garlic</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g toasted flaked almonds</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">handful coriander, roughly chopped</span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">✻ Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">✻ Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.</span><br />
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<a href="http://4.bp.blogspot.com/-L8UHoZRTbek/TbWK8HLCDRI/AAAAAAAAEWY/8kHqV5v9bsw/s1600/IMG_3037+25042011+5+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-L8UHoZRTbek/TbWK8HLCDRI/AAAAAAAAEWY/8kHqV5v9bsw/s640/IMG_3037+25042011+5+1.jpg" width="426" /></a></div>
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<a href="http://www.box.net/shared/vjo1yn5s40" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/vjo1yn5s40" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Print me </span></a>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Um prato rápido e bastante saboroso.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Com esta receita participo no passatempo <a href="http://www.eumulher.com/2011/05/novas-indicacoes-no-passatempo-alquimia.html" style="font-style: italic; font-weight: bold;" target="_new">Alquimia de Ingredientes</a> </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"A participação pode ser com os três ingredientes em uma só receita, ou com apenas dois ou um ingrediente. O que vale é participar e brincar."</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Eu escolhi a "<u>Canela</u>"</b></span><br />
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<a href="http://4.bp.blogspot.com/-8ir6qbQ-Ask/TcHFClH3z9I/AAAAAAAAEXU/ivhLooNmw10/s1600/cats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="61" src="http://4.bp.blogspot.com/-8ir6qbQ-Ask/TcHFClH3z9I/AAAAAAAAEXU/ivhLooNmw10/s200/cats.jpg" width="200" /></a></div>
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<a href="http://4.bp.blogspot.com/-qsKD-tYGscQ/TbWLM0cUdxI/AAAAAAAAEWc/opEYx4i_IQ4/s1600/IMG_3036+25042011+p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-qsKD-tYGscQ/TbWLM0cUdxI/AAAAAAAAEWc/opEYx4i_IQ4/s640/IMG_3036+25042011+p.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de azeite</span></div>
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<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">350g de almôndegas de vaca ou frango (aproximadamente 16)</span></div>
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<div style="text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebola grande, cortada</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g de damascos secos, cortados ao meio</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">um <u>pau de canela</u></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lata de 400g de tomate picado com alho</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g de amêndoas laminadas tostadas</span></div>
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<div style="text-align: center;">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">um molhinho de coentros, picados</span></div>
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<a href="http://4.bp.blogspot.com/-ccktqsFOSI4/TbWLfwSPvEI/AAAAAAAAEWg/BTgdO2B5icE/s1600/IMG_3046+25042011+2+1.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-ccktqsFOSI4/TbWLfwSPvEI/AAAAAAAAEWg/BTgdO2B5icE/s320/IMG_3046+25042011+2+1.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">✻ Aqueça o azeite numa frigideira grande e funda e frite as almôndegas durante 10 minutos. Retirar as almôndegas da frigideira e reservar, alourar a cebola durante 5 minutos, até ficar macia.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">✻ Adicione os damascos, <u>pau de canela</u>, tomate e meia lata de água na frigideira e deixe ferver, cozinhe durante 10 minutos. Retire o <u>pau de canela</u> e voltar a colocar as almôndegas na frigideira, envolva bem no molho de tomate. Sirva polvilhado com as amêndoas e os coentros.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<a href="http://www.box.net/shared/ie8z60h83r" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/ie8z60h83r" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span></div>
<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Un plato rápido y muy sabroso</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Con esta receta participo del pasatiempo <a href="http://www.eumulher.com/2011/05/novas-indicacoes-no-passatempo-alquimia.html" style="font-style: italic; font-weight: bold;" target="_new">Alquimia de Ingredientes</a> </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cJKIJSTECdw/TbWL7LxZDAI/AAAAAAAAEWk/WEMzWIcockU/s1600/IMG_3039+25042011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-cJKIJSTECdw/TbWL7LxZDAI/AAAAAAAAEWk/WEMzWIcockU/s640/IMG_3039+25042011+s.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de aceite de oliva</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">350g de albóndigas de ternera o pollo (unas 16)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebolla grande, cortada en rodajas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g de albaricoques secos, cortados a la mitad</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">una ramita de canela</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lata de 400g de tomate picado con ajo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g de almendras en copos, tostadas</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">un pequeño manojo de cilantro, picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">✻ Calentar el aceite en una sartén grande y honda y freír las albóndigas durante 10 minutos. Retire las albóndigas de la sartén y reservar, dorar la cebolla durante 5 minutos o hasta que esté blanda.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">✻ Añadir a la sartén los albaricoques secos, canela en rama, tomate y media lata de agua, cocine a fuego lento, durante 10 minutos. Quitar la ramita de canela y mezclar bien las albóndigas a la salsa de tomate. Servir espolvoreado con las almendras y el cilantro.</span><br />
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<a href="http://www.box.net/shared/cxtxx8c6ts" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" /></span></a><a href="http://www.box.net/shared/cxtxx8c6ts" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com50tag:blogger.com,1999:blog-2088989641982685881.post-41366557048041666732011-05-11T19:36:00.000+01:002011-05-11T19:36:46.207+01:00Cake in a Jar / Bolo de chocolate no frasco / Pastel de chocolate en tarro<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;">✻</span>Cake in a Jar</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cakes baked in jars, perfect for any occasion.</b></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>What better way to show someone you care than a personalized cake in a jar ♥</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Recipe source: <a href="http://www.howsweeteats.com/2011/04/smores-cake-in-a-jar/" style="font-style: italic; font-weight: bold;" target="_new"><span class="Apple-style-span" style="color: #ea9999;">How sweet it is</span></a></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4 16-ounce / 450g jar cakes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
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<a href="http://2.bp.blogspot.com/-DWSz6fzWo74/TbrunTS0POI/AAAAAAAAEWs/g3cYl4MzeGA/s1600/IMG_3069+29042011+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-DWSz6fzWo74/TbrunTS0POI/AAAAAAAAEWs/g3cYl4MzeGA/s640/IMG_3069+29042011+e.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the crust:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g / 1½ cups digestive biscuits or graham cracker crumbs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60g / ½ stick butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pinch of salt</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Preheat oven to 200ºC. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Melt butter and mix in graham/digestive crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham/digestive crust into jars. Add a tablespoon to each, and repeating until graham/digestive crumbs are gone. Press the crumbs down firmly.</span><br />
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<a href="http://4.bp.blogspot.com/-fRpUER-cAs4/TbrvDBCXmTI/AAAAAAAAEW0/Ni_mDfQusg0/s1600/Picnik+collage+29042011+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="http://4.bp.blogspot.com/-fRpUER-cAs4/TbrvDBCXmTI/AAAAAAAAEW0/Ni_mDfQusg0/s640/Picnik+collage+29042011+1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the cake: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">220g/1 1/8 cups plain flour / all purpose flour </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">30g /1/4 cup dark cocoa powder </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1½ tsp baking soda</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">85g/3/4 cup brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla bean paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120ml/½ cup milk </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100ml/½ + 1 tablespoon double cream/heavy cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g/½ cup butter, melted</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp sour cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the topping:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bag of large marshmallows</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
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<a href="http://4.bp.blogspot.com/-B0rCViJHSfE/Tbru7uFTuQI/AAAAAAAAEWw/j1iyVJRBkh0/s1600/IMG_3107+29042011+3+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-B0rCViJHSfE/Tbru7uFTuQI/AAAAAAAAEWw/j1iyVJRBkh0/s640/IMG_3107+29042011+3+1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars, it does not need to be perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, pressed down as many as you can. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.</span><br />
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<a href="http://www.box.net/shared/zt92y43v65" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: currentColor;" /></a><a href="http://www.box.net/shared/zt92y43v65" target="_blank"><span class="Apple-style-span" style="color: #ea9999; font-family: 'Trebuchet MS', sans-serif;">Print me </span></a>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;"><br /></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;">✻</span>Bolo de chocolate no frasco</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span></div>
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<span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A receita parece muito longa, mas na realidade é muito fácil. Esta é uma sobremesa excelente para ser partilhada por duas pessoas.</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Pode usar qualquer tamanho de frasco. Os frascos que utilizei nesta receita são os normais de supermercado com as compotas. Se sobrar massa, basta fazer uns cupcakes.</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Receita: <a href="http://www.howsweeteats.com/2011/04/smores-cake-in-a-jar/" style="font-style: italic; font-weight: bold;" target="_new"><span class="Apple-style-span" style="color: #ea9999;">How sweet it is</span></a></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Faz 4 bolos de 450g </b></span></div>
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<a href="http://1.bp.blogspot.com/-vhXujQYhZE0/TbrvPFGVWGI/AAAAAAAAEW4/rCCAkw4rsfo/s1600/IMG_3086+29042011+p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-vhXujQYhZE0/TbrvPFGVWGI/AAAAAAAAEW4/rCCAkw4rsfo/s640/IMG_3086+29042011+p.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para a base: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g de bolachas digestivas, esmigalhadas </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60g de manteiga </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pitada de sal </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Pré-aqueça o forno a 200ºC. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Derreta a manteiga e misture com as migalhas de bolachas e o sal. Spray 4 frascos com óleo e adicione uma colher de sopa da mistura de boalcha em cada um, repetindo até utilizar toda a mistura. Pressione firmemente as migalhas. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para o bolo: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">220g de farinha para bolos sem fermento </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">30g de cacau em pó </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1½ c. de chá de bicarbonato de sódio </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ colher de chá de sal </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">85g de açúcar mascavo </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ovo </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de pasta de baunilha </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120ml de leite </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100ml de natas gordas </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g de manteiga derretida </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de natas azedas </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para a cobertura: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 saco de marshmallows grandes </span></div>
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<a href="http://2.bp.blogspot.com/-eA1HGcmcLUo/TbrvYs-QOFI/AAAAAAAAEW8/eyhtfyf-xDs/s1600/Picnik+collage+29042011+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="http://2.bp.blogspot.com/-eA1HGcmcLUo/TbrvYs-QOFI/AAAAAAAAEW8/eyhtfyf-xDs/s640/Picnik+collage+29042011+2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Numa tigela bata ovos e o açúcar até ficar homogêneo e sem grumos. Adicione o leite, natas, manteiga e a baunilha e bater até incorporar. Misture as natas azedas. Peneire os ingredientes secos e junte à mistura humida. Misture até obter uma massa lisa. Repartir a massa pelos 4 frascos. É importante encher os frascos só até metade. Coloque frascos na bandeja do forno e adicionar cerca de 1½ xícaras de água á bandeja. Asse durante 30 minutos, ou até que o bolo esteja cozido. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Retire o bolo do forno e pressione os marshmallows por cima, tomando cuidado para não se queimar. Não há número definido de marshmallows para usar, pressione quantos poder em cada frasco. Aqueça a grelha do forno e observe cuidadosamente os marshmallows, retire do forno assim que ficarem dourados, cerca de 1-2 minutos. Sirva imediatamente. </span></div>
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<a href="http://www.box.net/shared/aec6p2rmqk" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: currentColor;" /></a><a href="http://www.box.net/shared/aec6p2rmqk" target="_blank"><span class="Apple-style-span" style="color: #ea9999; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Pastel de chocolate en tarro</span><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span></b></div>
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<span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Os propongo una receta fácil y rápida: un pastel de chocolate pero en tarros individuales.</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Los tarros tienen que ser de boca ancha para poder verter en ellos la masa fácilmente y mejor si son altos para evitar que la masa rebose al hornear. Los tarros que he utilizado son de supermercado, los de 450 ml, de los que compramos con mermelada. </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Receta: <a href="http://www.howsweeteats.com/2011/04/smores-cake-in-a-jar/" style="font-style: italic; font-weight: bold;" target="_new"><span class="Apple-style-span" style="color: #ea9999;">How sweet it is</span></a></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Rinde 4 tortas 450g </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
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<a href="http://1.bp.blogspot.com/-tC0yinVqrKw/TbrvpdsaqgI/AAAAAAAAEXA/r8kMFxrVT44/s1600/IMG_3081+29042011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-tC0yinVqrKw/TbrvpdsaqgI/AAAAAAAAEXA/r8kMFxrVT44/s640/IMG_3081+29042011+s.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para la base: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g de galletas digestivas, en migajas </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60 g de mantequilla </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pizca de sal </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Precaliente el horno a 200º C. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Derrita la mantequilla y mezclar con las migajas de galletas y la sal. Engrasar el interior de los 4 tarros con un poco de aceite. Repartir la mezcla para la base por igual en los tarros. Presione firmemente la mezcla. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para el bizcocho: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">220g de harina de trigo sin levadura </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">30g de cacao en polvo </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1½ cucharadita de bicarbonato de sodio </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de sal </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">85g de azúcar morena </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 huevo </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de pasta de vainilla </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120 ml de leche </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100ml de crema fresca </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g de mantequilla derretida </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de crema agria </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para el topping: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bolsa de nubes (malvaviscos)/marshmallows grandes </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>En un bol mediano batir el huevo y el azúcar hasta que quede suave y sin grumos. Agregue la leche, la nata, la mantequilla y la vainilla y batir hasta que se incorpore. Mezcle la crema agria. Tamizar los ingredientes secos y añadir a la mezcla húmeda. Mezclar hasta formar una masa suave. Repartir la masa por igual en los 4 tarros. Colocar los tarros en una bandeja para hornear y añadir aproximadamente 1½ tazas de agua a la bandeja. Hornee durante 30 minutos, o hasta que el bizcocho esté cocido. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Retire los tarros del horno y presione los malvaviscos por encima del bizcocho, teniendo cuidado de no quemarse. Caliente la parrilla y cuidadosamente dorar los malvaviscos (cerca de 1-2 minutos). Sirva inmediatamente.</span> </div>
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</div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com61tag:blogger.com,1999:blog-2088989641982685881.post-16416408671173611702011-05-07T18:06:00.000+01:002011-05-07T18:06:48.228+01:00Microwave strawberry & lime jam / Doce de morango e lima / Mermelada de fresa y lima<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>This jam will keep, unopened, in a cool, dark place for up to 12 months. Once opened, keep in the fridge for up to 8 weeks. You can use lemon juice if limes are unavailable.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>When making jam in the microwave, the following tips are important:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Use a large, 3-5L / 12-20 cup, clean, heatproof microwave-safe bowl.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Warming the sugar, reduces the cooking time and gives the jam a bright, clear appearance. Place the bowl on a sheet of baking paper in the microwave oven. If the jam overflows the bowl, the oven is easy to clean.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Don`t use jars with plastic lids when preserving, the hot jam will melt the lids when the jar is inverted.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic'; font-weight: normal;">✻</span>Microwave strawberry and lime jam</b></span><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic';">✻</span></div>
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<span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation Time 10<span class="Apple-tab-span" style="white-space: pre;"> </span> minutes / Cooking Time 30 minutes / Makes 650mls (2 ½ cups)</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">750g medium strawberries, hulled and halved</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80ml / 1/3 cup fresh lime juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450g / 2 cups jam or white sugar</span></div>
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<a href="http://4.bp.blogspot.com/-dnPT4yEri8o/TaIRyur_rQI/AAAAAAAAEVU/Oq3uTDzlT0c/s1600/Picnik+collage+10042011+1.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="http://4.bp.blogspot.com/-dnPT4yEri8o/TaIRyur_rQI/AAAAAAAAEVU/Oq3uTDzlT0c/s640/Picnik+collage+10042011+1.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Place the strawberries and lime juice in a large, heatproof microwave-safe bowl. Stir well to combine.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Place the sugar in a medium, heatproof microwave-safe bowl. Cook, uncovered, on high (800 watts) for 3 minutes or until hot.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir the warm sugar into the strawberry mixture to combine. Cook, uncovered, on high (800 watts) stirring every 6-8 minutes, for about 30 minutes or until the jam reaches setting point.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Remove the jam from the microwave and place on a heatproof surface. Set aside for 3 minutes or until the bubbles subside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Meanwhile, fill clean jars with hot water. Once each jar is ready to fill, drain it quickly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Use a ladle to place jam immediately into the jars. Seal immediately. Invert for 2 minutes, then turn upright to cool. Label and date the jars.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Note: To test the setting point, place a teaspoon of jam on a cold saucer in the freezer for 2 minutes or until cooled to room temperature. Run your finger through the jam. If the surface wrinkles and the jam stays in two separate portions, it is ready to bottle.</b></span><br />
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<a href="http://www.box.net/shared/86e453z7x3" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/86e453z7x3" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Print me </span></a>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Salvar doces e geleias</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Frutas como morangos, cerejas, amoras, peras e melões têm muito pouca pectina. Os legumes têm também pouca pectina. Manter inteira a fruta macia.Como o açúcar endurece, polvilhe com ele os ingredientes macios, como morangos, antes de os usar; deixe a fruta com o açúcar repousar durante a noite e depois cozinhe conforme indicado na receita.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Teste do prato frio</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Deite 1 colherzinha de geleia num prato frio. Se estiver pronta, a superfície da geleia no prato endurece ao arrefecer e enruga se empurrada com a ponta do dedo. Tire a geleia do lume durante o teste para não ferver para além do ponto enquanto espera que a amostra arrefeça.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Consistência rala</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Se voltar a ferver a geleia, pode estragar o sabor, por isso é preferível endurecê-la com gelatina. Dissolva a gelatina em água, depois aqueça a geleia e misture bem com a gelatina. Volte enfrascar e utilize em poucas semanas para a gelatina não formar bolor.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para fazer compotas no microondas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Use uma tigela de vidro grande com capacidade de 3-5 L .</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Aquecer o açúcar, reduz o tempo de cozimento e dá uma aparência brilhante. Coloque a tigela sobre uma folha de papel vegetal no microondas pois é mais de limpar.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Não utilizar frascos com tampas de plástico para preservar a compota. O plástico é poroso, e a compota quente pode derreter as tampas quando o frasco estiver de cabeça para baixo.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic'; font-weight: normal;">✻</span>Doce de morango e lima no microondas</b></span><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic';">✻</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tempo de preparação 10 minutos / Tempo de confecção 30 minutos </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">750g de morangos médios, cortados ao meio</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80ml de sumo de lima</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450g de açúcar gelificante ou branco granulado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Método</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Coloque os morangos e o sumo de lima numa tigela. Mexa bem para incorporar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Coloque o açúcar noutra tigela no microondas e cozinhar a 800 watts a descoberto, durante 3 minutos ou até ficar bem quente.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Misture o açúcar quente à mistura de morango. Cozinhar a descoberto, potência alta (800 watts) mexendo cada 6-8 minutos, por cerca de 30 minutos ou até obtêr a consistência correcta.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Remova a tigela do microondas e deixe descansar durante 3 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Enquanto isso, encher os frascos limpos com água quente. Uma vez que esteja pronta para encher os frascos, vazar a água quente.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Encher os frascos com a compota e selar de imediato. Inverter os frascos durante 2 minutos, depois volte à posição normal.</span><br />
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<a href="http://www.box.net/shared/du91kafy1n" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/du91kafy1n" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las mermeladas en general, son una buena fuente de energía para los más pequeños de la casa. Las hay de varias frutas. Su preparación es relativamente fácil.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La cantidad de azúcar varía al gusto, pero hay que tener en cuenta que al cocerse, el sabor dulce se incrementa.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tengo dos métodos para hacer mermelada de fresa. Uno de los métodos tarda varios días y con el otro tarda un poco más de media hora. Andando de tiempo como andamos hoy en día, yo he elaborado la segunda forma. Pero explicaré los dos.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>En el primero quitamos los rabos a las fresas, las lavamos. Pesamos las fresas y hacemos una proporción en relación a por cada kilo de fresas unos 650 gr de azúcar.</b></span><br />
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<a href="http://4.bp.blogspot.com/-nh65J-EdU-8/TaITE4tSHsI/AAAAAAAAEVo/ivEJyPbhbVM/s1600/IMG_2968+10042011+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nh65J-EdU-8/TaITE4tSHsI/AAAAAAAAEVo/ivEJyPbhbVM/s640/IMG_2968+10042011+7.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>En un recipiente vamos colocando una capa de fresas y una de azúcar, siendo la primera y la última capa de azúcar. Las dejamos reposar 24 horas.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Transcurrido el tiempo las escurrimos y cocemos el líquido sobrante. Con él hacemos un almíbar al que incorporaremos las fresas fuera del fuego. Y las dejamos hasta el día siguiente, otras 24 horas.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>De nuevo escurrimos y cocemos el almíbar. Cuando este algo más espeso añadimos las fresas y las cocemos durante 3 o 4 minutos.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las retiramos del fuego y guardamos en los botes esterilizados.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La segunda forma es más rápida y aqui la tienen.</b></span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';"><br /></span></span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic';">✻</span>Mermelada de fresa y lima en microondas</span><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic';">✻</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo total de preparación 40 minutos / Cantidad 650ml</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">750 g de fresas medianas, cortadas por la mitad</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jugo de lima 80ml</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">450 g de azúcar gelificante o blanco granulado </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Método</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Coloque las fresas y el jugo de lima en un tazón. Revuelva bien para combinar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Coloque el azúcar en otro recipiente en el microondas y cocine sin tapar a 800 vatios durante 3 minutos o hasta que esté bien caliente.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mezcle el azúcar caliente a la mezcla de fresas. Cocine en el microondas sin tapar, removemos cada 6-8 minutos durante unos 30 minutos o hasta que obtenga la consistencia correcta.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Retire el tazón del microondas y dejar reposar durante 3 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';">✻</span>Mientras tanto, llenar botes limpios con agua caliente. Una vez que esté listo para guardar la mermelada, vierta el agua caliente.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Llenar los botes con la mermelada y el cerrar de inmediato. Invertir los frascos durante 2 minutos y despues volverlos a la posición normal.</span><br />
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<a href="http://www.box.net/shared/51j45aq3ic" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/51j45aq3ic" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a>
</div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com52tag:blogger.com,1999:blog-2088989641982685881.post-13068458256012902902011-05-02T19:22:00.000+01:002011-05-02T19:22:18.080+01:00Glazed Lemon Scones / Scones de Limão / Scones de Limón<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Light and lemony, these biscuit-like cakes will make a refreshing addition to any brunch menu. Plus, they're a fun and easy pastry for kids to help prepare, particularly when it comes time to pat and slice the dough and drizzle on the glaze.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;"><span class="Apple-style-span" style="color: orange;">✻</span></span>Glazed Lemon Scones</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';"><span class="Apple-style-span" style="color: orange;">✻</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes 8 scones</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Scones:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g / 2 cups self raising flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g/ 1/3 cup caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">finely grated zest of 1 lemon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp cold unsalted butter, cut into small pieces</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250ml / 1 cup double or whipping cream, plus a little for brushing</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg yolk, beaten slightly</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp vanilla extract</span></div>
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<a href="http://3.bp.blogspot.com/-tEPsiaW3QXw/TZzNvLNKWEI/AAAAAAAAEUs/jY8MBMqwjqc/s1600/IMG_2885+04052011+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-tEPsiaW3QXw/TZzNvLNKWEI/AAAAAAAAEUs/jY8MBMqwjqc/s640/IMG_2885+04052011+6.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Lemon Glaze:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">110g / 1 cup icing sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp fresh lemon juice</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp lemon extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp melted butter</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp double or whipping cream</span><br />
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<a href="http://2.bp.blogspot.com/-KRSKTdXJVjE/TZzN-K8C03I/AAAAAAAAEUw/quZKRL2JPOo/s1600/04052011+8+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="http://2.bp.blogspot.com/-KRSKTdXJVjE/TZzN-K8C03I/AAAAAAAAEUw/quZKRL2JPOo/s400/04052011+8+1.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Instructions</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Heat the oven to 200°C. Line with greaseproof and baking paper a large heavy baking sheet and set it aside. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Make a well in the center of the dry ingredients. Pour in the cream, the yolk, and the vanilla extract and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4 inch / 2cm thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving a gap between them. Brush the tops lightly with cream.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than ½ tsp at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span></b></span></b></span></b></span></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>A massa fofa e o limão, tornam estes scones num pequeno almoço bem </b></span></b></span></b></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>exclusivo.</b></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Os princípios básicos para obtêr uns bons scones são:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Pré-aquecer o forno primeiramente.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Usar a manteiga bem fria e não amassar demais a massa para que os scones não resultem maçudos.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;"><span class="Apple-style-span" style="color: orange;">✻</span></span>Scones glaseados de limão</b></span><span class="Apple-style-span" style="font-family: 'MS Gothic';"><span class="Apple-style-span" style="color: orange;">✻</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Faz 8 scones</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para os scones:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de farinha com fermento</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g de açúcar fino</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de fermento em pó</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de sal</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">raspas de 1 limão</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 c. de sopa de manteiga sem sal bem fria, cortada em cubinhos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250ml de natas para culinárias gordas, mais um pouco extra para pincelar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 gema de ovo, batida levemente</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de extrato de baunilha</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Glaseado de limão:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">110g de açúcar glaseado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de sumo de limão</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de extrato de limão</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de manteiga derretida</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de natas gordas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Instruções</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Aqueça o forno a 200°C. Forre um tabuleiro de forno com papel vegetal e reserve. Peneire a farinha, o açúcar, o fermento e o sal numa tigela grande. Adicione as raspas de limão e misture tudo com as mãos. Usando a ponta dos dedos, esfregue a manteiga nos ingredientes secos até que a mistura se assemelhe a migalhas finas.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Faça um buraco no centro dos ingredientes secos. Verta as natas, a gema e o extracto de baunilha, use um garfo para misturar os ingredientes líquidos ao secos. Em seguida, use uma colher de madeira para combinar todos os ingredientes, até formar a massa.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Coloque a massa sobre uma superfície com farinha, enfarinhe as mãos e sove a massa delicadamente três ou quatro vezes para formar uma bola. Achate a bola em forma de disco com cerca de 2cm de espessura. Corte o disco em 8 fatias. Transferir as fatias de massa (scones) para o tabuleiro que previamente preparou, deixando um espaço entre cada scone para não se pegarem uns aos outros. Pincele o topo de cada scone com as natas liquidas gordas.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Asse os scones no centro do forno até dourarem, aproximadamente 16 a 18 minutos. Deixar arrefecerem no tabuleiro por alguns minutos e depois transfira para uma grelha de cozinha.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Enquanto os scones continuam a arrefecer, faça a cobertura de limão. Misture todos os ingredientes numa tigela pequena, até obtêr uma mistura lisa. Se necessário adicione um pouco de água até diluir tudo bem. Quando os scones estiverem completamente frios regar generosamente com a cobertura de limão.</span><br />
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<a href="http://www.box.net/shared/yqhye6c61q" target="_blank"><span class="Apple-style-span" style="color: orange;"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></span></a><span class="Apple-style-span" style="color: #b45f06; font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.box.net/shared/yqhye6c61q" target="_blank">Imprimir em Português </a></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Buenas les dejo una receta para el desayuno muy fácil de hacer, muy rica, y admite muchas variaciones. En este caso hice estos scones solmamente con limón, pero se puede usar arándanos, frambuesas, frutillas, o cambiar el jugo de limón por jugo de naranja y en vez de frutas ponerle chips de chocolate. En fin las variantes son muchas. Para darles más humedad y sabor están bañados con un glaseado de limón. Pruébenlos!!! les van a encantar </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Los principios básicos para unos buenos scones son:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Precaliente bien el horno primero.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Usar la mantequilla bien fria y no hacer un amasado corto y sin darle demasiado calor.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: orange; font-family: 'MS Gothic'; font-weight: normal;">✻</span>Scones glaseados de limón</b></span><span class="Apple-style-span" style="color: orange; font-family: 'MS Gothic';">✻</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cantidad 8 scones</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes Para los scones:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de harina con levadura </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g de azúcar glaseado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de polvo para hornear</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de sal</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ralladura de 1 limón</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cucharadas de mantequilla sin sal muy fría, cortada en cubitos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml de nata, extra para pincelar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 yema de huevo, ligeramente batido</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de extracto de vainilla</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Glaseado de limón:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">110g de azúcar glass</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de jugo de limón</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de extracto de limón</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de mantequilla derretida</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de nata</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Instrucciones</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Precaliente el horno a 200°C. Coloca una hoja de papel manteca sobre una asadera. Tamizar la harina, azúcar, polvo de hornear y la sal en un bol. Añadir la ralladura de limón y mezclar con las manos. Corta la manteca dentro del recipiente con harina, luego termina de incorporar la manteca a la harina con tus manos. Te quedará una mezcla arenosa.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Haga un hueco en el centro de los ingredientes secos. Agrega la nata, yema de huevo y el extracto de vainilla, utilice un tenedor para mezclar los ingredientes líquidos a los secos. A continuación, utilice una cuchara de madera para integrar todo.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻</span> Luego coloca la masa sobre la superficie enharinada y amasa un poco para que se integre bien. Estira la masa hasta que tenga unos 2cm de espesor y córtala en 8 círculos o en la forma en que prefieras. Coloca todos los escones sobre la hoja de papel manteca y pincélalos con la nata.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻ </span>Coloca la asadera en el horno precalentado durante 16 a 18 minutos, o hasta que queden algo dorados. Deja enfriar los escones un poquito en la asadera y luego se transfieren a una rejilla de cocina.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: orange;">✻ </span>Preparar el glaseado de limón. Mezcle todos los ingredientes en un tazón pequeño hasta obtener una mezcla suave. Si es necesario agregar un poco de agua para diluir bien. Cuando los escones esten completamente frios, pincelar generosamente con el glaseado de limón.</span>
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<a href="http://www.box.net/shared/iffex4z16z" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/iffex4z16z" target="_blank"><span class="Apple-style-span" style="color: orange; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a>
</div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com42tag:blogger.com,1999:blog-2088989641982685881.post-19991703501767013272011-04-28T20:24:00.000+01:002011-04-28T20:24:55.629+01:00Easter Bread Twist / Pão Trança da Páscoa / Trenza de Pascua<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The perfect Easter Bread ♥</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">475g strong white bread flour, plus extra for sprinkling</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7g packet easy-bake yeast</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g golden caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">275 ml semi-skimmed milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g butter, cut into pieces</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">85g ready-to-eat dried apricots, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25g pecans or walnuts, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg, beaten</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻ </b>Measure 100g of the flour into a medium mixing bowl, then mix in the yeast and 1 tsp of the sugar. Warm the milk to lukewarm, then gradually pour it into the flour, stirring well as you do so to make a batter. Cover with cling film and leave to rise in a warm place for about 25 minutes, until the surface looks bubbly.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Put the remaining 375g flour in a large mixing bowl with the butter and ½ tsp salt and rub together to make fine breadcrumbs. Stir in the rest of the sugar, the cinnamon, chopped apricots and nuts. Stir the beaten egg lightly into the bubbly yeast mixture, pour this into the dry flour mixture and mix with a round bladed knife to make a soft dough. Gather it together into a ball with your hands.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> On a lightly floured surface, knead the dough for about 5 minutes. Place in a large, clean lightly buttered bowl, cover with cling film and leave in a warm place for about an hour, or until risen to double in size.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Remove the dough from the bowl and knead just a few times, no more. Rub a very little olive oil on your work surface to stop the dough slipping while you shape it. Using your hands, roll the dough to a 52cm long, plump sausage shape. Bend it in the middle to make a horseshoe shape, take hold of both ends and twist them over each other a couple of times to create a small twist. Pinch the ends together to seal and tuck underneath. Lay the twist on a lightly floured baking sheet, cover loosely and leave to rise for about 30 minutes or until the dough has risen well and feels light and spongy.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻ </b>Preheat the oven to 200ºC/fan 180ºC/Gas 6.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Sprinkle a little flour over the top of the loaf, then bake it for 20 minutes. Cover loosely with foil, to prevent it over-browning, then bake for another 10 minutes until cooked and it sounds hollow when tapped underneath. Transfer to a wire rack to cool. Serve freshly baked, sliced and buttered - it’s good toasted too.</span><br />
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<a href="http://www.box.net/shared/bpj6qsegst" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></span></a><a href="http://www.box.net/shared/bpj6qsegst" target="_blank"><span class="Apple-style-span" style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Print me </span></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 16px;"><b>O Pão de Páscoa perfeito, com um ligeiro toque a canela e recheado de damascos e nozes.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="The perfect Easter Bread, lightly spiced and studded with apricots and nuts."><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="The perfect Easter Bread, lightly spiced and studded with apricots and nuts."><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="The perfect Easter Bread, lightly spiced and studded with apricots and nuts."><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="The perfect Easter Bread, lightly spiced and studded with apricots and nuts."><b><span class="Apple-style-span" style="font-weight: normal;"><b>Ingredientes:</b></span></b></span></span></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="The perfect Easter Bread, lightly spiced and studded with apricots and nuts."><b> </b></span></span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="475g strong white bread flour, plus extra for sprinkling">475g de farinha para pão, mais extra para polvilhar</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="7g packet easy-bake yeast">7g de levedura em pó</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="25g golden caster sugar">25g de açúcar amarelo fino</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="25g golden caster sugar"></span></span><span class="Apple-style-span" style="font-size: 16px;"><span title="275 ml semi-skimmed milk">275 ml de leite semi-desnatado</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="275 ml semi-skimmed milk"></span></span><span class="Apple-style-span" style="font-size: 16px;"><span title="50g butter, cut into pieces">50g de manteiga, cortada em pedaçinhos</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="1 tsp ground cinnamon">1 c. de chá de canela em pó</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="1 tsp ground cinnamon"></span></span><span class="Apple-style-span" style="font-size: 16px;"><span title="85g ready-to-eat dried apricots, chopped">85g de passas de damascos, picados</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="85g ready-to-eat dried apricots, chopped"></span></span><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="25g pecans or walnuts, chopped">25g de pecans ou nozes picadas</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="25g pecans or walnuts, chopped"></span></span><span class="Apple-style-span" style="font-size: 16px;"><span title="1 egg, beaten">1 ovo batido<br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="1 egg, beaten"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 16px;"><span title="1 egg, beaten"><br />
</span></span><span class="Apple-style-span" style="font-size: 16px;"><span title="✻ Measure 100g of the flour into a medium mixing bowl, then mix in the yeast and 1 tsp of the sugar."><b>✻</b> Pesar 100g de farinha e colocar numa tigela média, misture a levadura e 1 c. de chá de açúcar. </span></span><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="Warm the milk to lukewarm, then gradually pour it into the flour, stirring well as you do so to make a batter.">Aqueça o leite a morno, depois, gradualmente, verter sobre a farinha, mexendo bem. </span></span><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="Cover with cling film and leave to rise in a warm place for about 25 minutes, until the surface looks bubbly.">Cubra com pelicula aderente e deixe fermentar em local aquecido por cerca de 25 minutos.<br />
</span></span><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="✻ Put the remaining 375g flour in a large mixing bowl with the butter and ½ tsp salt and rub together to make fine breadcrumbs."><b>✻ </b>Coloque o restante da farinha (375g) numa tigela grande com a manteiga e ½ c. de chá de sal e envolva tudo bem. </span></span><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="Stir in the rest of the sugar, the cinnamon, chopped apricots and nuts.">Junte o restante açúcar, a canela, os damascos e as nozes picadas. Adicione</span></span><span class="Apple-style-span" style="font-size: 16px;"><span style="background-color: white;" title="Stir the beaten egg lightly into the bubbly yeast mixture, pour this into the dry flour mixture and mix with a round bladed knife to make a soft dough."> o ovo batido levemente á mistura de fermento e verta sobre a mistura de farinha. Envolva tudo até obtêr uma massa macia, forme uma bola</span></span><span class="Apple-style-span" style="font-size: 16px;">. </span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;" title="Gather it together into a ball with your hands."><br />
</span><span style="background-color: white;" title="✻ On a lightly floured surface, knead the dough for about 5 minutes."><b>✻</b> Sobre uma superfície enfarinhada, sove a massa por aproximadamente 5 minutos. Coloque a massa numa tigela limpa e deixe levedar cerca de 1 hora. Cubra com papel aderente</span><span style="background-color: white;" title="Place in a large, clean lightly buttered bowl, cover with cling film and leave in a warm place for about an hour, or until risen to double in size.">.</span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;" title="Place in a large, clean lightly buttered bowl, cover with cling film and leave in a warm place for about an hour, or until risen to double in size."><br />
</span><span style="background-color: white;" title="✻ Remove the dough from the bowl and knead just a few times, no more."><b>✻</b> Ao final de 1 hora, retire a massa da tigela. Unte uma superfície com um pouco de azeite e molde a massa em </span><span style="background-color: white;" title="Using your hands, roll the dough to a 52cm long, plump sausage shape.">forma de salsicha com o comprimento de 52 cm. </span><span style="background-color: white;" title="Bend it in the middle to make a horseshoe shape, take hold of both ends and twist them over each other a couple of times to create a small twist.">Dobre a massa ao meio em forma de ferradura, segure as duas extremidades e enrole para formar um género de trança</span><span style="background-color: white;" title="Pinch the ends together to seal and tuck underneath.">. </span><span style="background-color: white;" title="Lay the twist on a lightly buttered baking sheet, cover loosely and leave to rise for about 45 minutes or until the dough has risen well and feels light and spongy.">Coloque a trança numa bandeja de forno levemente polvilhada com farinha. Cubra a trança com papel aderente e deixe levedar por outros 30 minutos, ou até que a massa esteja leve e esponjosa.</span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;" title="Lay the twist on a lightly buttered baking sheet, cover loosely and leave to rise for about 45 minutes or until the dough has risen well and feels light and spongy."><br />
</span><span style="background-color: white;" title="✻ Preheat the oven to 200ºC/fan 180ºC/Gas 6."><b>✻</b> Pré-aqueça o forno a 200ºC /Gás 6.</span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;" title="✻ Preheat the oven to 200ºC/fan 180ºC/Gas 6."><br />
</span><span style="background-color: white;" title="✻ Sprinkle a little flour over the top of the loaf, then bake it for 20 minutes."><b>✻</b> Polvilhe um pouco de farinha por cima da massa e levar ao forno por 20 minutos. </span><span style="background-color: white;" title="Cover loosely with foil, to prevent it over-browning, then bake for another 10 minutes until cooked and it sounds hollow when tapped underneath.">Cubra com papel alumínio, para evitar que a parte de cima do pão fique escura, volte a colocar no forno por 10 minutos mais, ou até ficar cozido. </span><span style="background-color: white;" title="Transfer to a wire rack to cool.">Transfira para uma grelha de cozinha e deixe arrefecer por completo. Servir</span><span style="background-color: white;" title="Serve freshly baked, sliced and buttered - it's good toasted too."> fatiado com manteiga - torrado é uma autêntica maravilha.</span></span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: white;" title="Serve freshly baked, sliced and buttered - it's good toasted too."><br />
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<a href="http://www.box.net/shared/023qardamm" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/023qardamm" target="_blank"><span class="Apple-style-span" style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El perfecto Pan de Pascua, con un ligero sabor a canela y relleno de albaricoques y nueces. </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://1.bp.blogspot.com/-25zaNVoweo8/TZBTeiKnwOI/AAAAAAAAEUY/DAs5CjJ3MDM/s1600/IMG_2835+27032011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-25zaNVoweo8/TZBTeiKnwOI/AAAAAAAAEUY/DAs5CjJ3MDM/s640/IMG_2835+27032011+s.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes: </b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">475 g de harina de pan, y un poco más para espolvorear </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7g levadura en polvo para pan </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25 g de azúcar moreno fino </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">275 ml de leche semidesnatada </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50 g de mantequilla, cortada en trozitos </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de canela </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">85 g de albaricoques secos, picados </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">25 g de nueces picadas </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 huevo batido </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://1.bp.blogspot.com/-4-YM2XyXAVM/TZBTlPSbY1I/AAAAAAAAEUc/dK9tzXzgI-E/s1600/collage+3+27032011+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="450" src="http://1.bp.blogspot.com/-4-YM2XyXAVM/TZBTlPSbY1I/AAAAAAAAEUc/dK9tzXzgI-E/s640/collage+3+27032011+1.jpg" width="640" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Pesar 100 g de harina y colocar en un tazón mediano, añadir la levadura y una cucharadita de azúcar. Caliente la leche hasta que esté tibia y poco a poco se vierte sobre la harina, revolviendo bien. Cubrir con papel film. Dejar reposar en un lugar caliente durante unos 25 minutos. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Ponga el resto de la harina (375g) en un tazón grande, añada la mantequilla y ½ cucharaditade de sal y mezclar bien. Agregue el resto del azúcar, la canela, los albaricoques y las nueces. Agregar el huevo batido ligeramente a la mezcla de levadura y verter sobre la mezcla de harina. Revuelva bien hasta obtener una masa suave, formar una bola. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> En una superficie enharinada, amasar la masa durante unos 5 minutos. Coloque la masa en un recipiente limpio y dejar fermentar alrededor de 1 hora. Cubrir con papel film o se abriga bien con paños de cocina o cualquier trozo de paño de lana. Esto es muy importante, pues la masa fermentara mucho mas rapido.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Si se puede poner cerca de una calefacción o cualquier fuente de calor muchísimo mejor. Debe alcanzar por lo menos el doble de su volumen.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Después retirar la masa del tazón, engrasar una superficie con un poco aceite de oliva y se trabaja la masa solamente un par de minutos y se le da la forma de salchicha con una longitud de 52 cm. Doble la masa por la mitad en forma de herradura, mantenga los dos extremos y formar una especie de trenza. Coloque la trenza en una bandeja de horno ligeramente enharinada. Cubra la trenza con papel film y dejar reposar otros 30 minutos. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Precaliente el horno a 200ºC/Gas 6. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>✻</b> Espolvoree la trenza con un poco de harina y hornear durante 20 minutos. Cubra con papel de aluminio para evitar que la parte superior del pan se ponga oscuro, volver de nuevo al horno durante otros 10 minutos hasta que esté cocido. Transferencia a una rejilla de cocina y deje enfriar completamente. Servir en rodajas con mantequilla - tostado es una verdadera maravilla.</span><br />
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<a href="http://www.box.net/shared/p1y3nprm4j" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/p1y3nprm4j" target="_blank"><span class="Apple-style-span" style="color: #783f04; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com43tag:blogger.com,1999:blog-2088989641982685881.post-60911791824510271072011-04-23T09:10:00.001+01:002011-04-23T18:05:24.166+01:00Koulourakia<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Koulourakia (Greek Butter Biscuits)</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>These all butter biscuits are traditionally made in Greece round Easter.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>They're delicious dunked in coffee - as is done in Greece!</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Prep: 30 mins | Cook: 10 mins</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves: 22</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">225g butter, softened</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150g caster sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla bean paste</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp almond extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g plain flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 egg, beaten</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Preheat the oven to 200ºC/Gas mark 6. Grease baking trays or line with parchment.</span><br />
<a href="https://lh6.googleusercontent.com/-uRkNwvPsHZ4/TYkr3IWopgI/AAAAAAAAESw/6hBwfYafFIY/s1600/collage+22032011+3+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://lh6.googleusercontent.com/-uRkNwvPsHZ4/TYkr3IWopgI/AAAAAAAAESw/6hBwfYafFIY/s400/collage+22032011+3+3.jpg" width="400" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla bean paste and almond extract. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into twists, 'S' shapes or wreaths. Place cookies 2 to 5cm apart onto the prepared trays. Brush with beaten egg.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Bake for 10 minutes in the preheated oven, or until lightly browned and firm.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Koulourakia (Bolachas de manteiga Gregas)</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>O Koulourakia são tradicionalmente feitas na Páscoa e comem-se após o Sábado Santo.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Estas bolachas de manteiga são tradicionalmente feitas à mão e pinceladas com ovo. Têm um delicado sabor doce com um toque de baunilha e a sua forma em "S".</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Normalmente são tomadas com o café da manhã ou o chá da tarde. </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação: 30 minutos | Confecção: 10 minutos</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Quantidade: 22</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">225g de manteiga amolecida</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150g de açúcar branco fino</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ovo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de pasta de baunilha</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de extrato de amêndoa</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g de farinha sem fermento</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ovo batido</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Método de preparação:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Pré-aqueça o forno a 200ºC/Gás 6. Unte tabuleiros ou forre com papel vegetal.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>Numa tigela média, bata a manteiga, o açúcar e o ovo até ficar homogêneo. Junte o a pasta de baunilha e o extrato de amêndoa. Adicione a farinha até formar uma massa. Formar as bolachas em forma de 'S'. Coloque as bolachas no tabuleiro separadas (2 a 5 centímetros). Pincele com ovo batido.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3 </b>Leve ao forno por 10 minutos, ou até que ficarem douradas e firmes.</span><br />
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<a href="http://www.box.net/shared/s9d5ff7vuu" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/s9d5ff7vuu" target="_blank"><span class="Apple-style-span" style="color: #6aa84f; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las Koulourakia son elaboradas tradicionalmente en Semana Santa para tomarse después del Sábado Santo.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Son unas galletas de mantequilla, tradicionalmente hechas a mano, con glaseado de huevo encima. Tienen un sabor dulce delicado, con toques de vainilla.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las Koulourakia son famosas por las semillas de sésamo que se llevan encima y su peculiar forma de anillo. Estas galletas eran elaboradas a menudo por los minoicos con forma de serpiente, ya que adoraban a este animal por sus supuestos poderes curativos. Actualmente pueden elaborarse con forma de círculo trenzado, moño, ocho, hebra retorcida, herradura o letras griegas, si bien aún se les da con frecuencia forma parecida a una serpiente. Suelen comerse con el café de la mañana o el té de la tarde. Normalmente se conservan en un tarro con tapa, a salvo de la humedad.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo total de preparación: 40 minutos</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cantidad: 22</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">225g de mantequilla ablandada</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">150 g de azúcar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 huevo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de pasta de vainilla</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de extracto de almendra</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300 g de harina</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 huevo batido</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Método de preparación:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Precaliente el horno a 200ºC/Gas 6. Preparar las bandejas de horno con papel manteca.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>En un tazón mediano, bata la mantequilla, el azúcar y el huevo hasta que quede suave. Agregar la pasta de vainilla y el extracto de almendra. Agregue la harina hasta obtener una masa. Formar las galletas en forma de 'S '. Coloque las galletas en la bandeja, separelas cercas (de 2 a 5 cm). Cepillar con huevo batido.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Hornear durante 10 minutos o hasta que estén doradas y firmes.</span></div>
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<a href="http://www.box.net/shared/ce8x6fchxi" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/ce8x6fchxi" target="_blank"><span class="Apple-style-span" style="color: #6aa84f; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com43tag:blogger.com,1999:blog-2088989641982685881.post-90697638732811824062011-04-18T19:12:00.000+01:002011-04-18T19:12:35.977+01:00Banana rice pudding / Arroz doce com banana / Arroz dulce con plátano<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A contemporary take a traditional family favourite.</span></span><br />
<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This banana rice pudding doesn`t take as much sugar but it`s still rich and satisfying, getting extra sweetness from the banana</span><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">.</span></span><br />
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<span style="font-weight: bold;"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;"><b>✻</b></span><u>Banana Rice pudding</u></span></span><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic';"><b>✻</b></span></div>
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation 5 mins</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;">Cook 15 mins</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;">Serves 3</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp custard powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400 ml skimmed milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tbsp demerara sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large banana, thinly sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g pudding rice</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span> Put the custard powder into a large, deep microwaveable dish with a lid, then mix to a paste with a dribble of the milk. Stir in the rest of the milk gradually so you have no custardy lumps, then add 3 tbsp sugar and ½ the banana. Cover tightly with the lid and microwave for 3 mins on high. Stir in the rice, cover again, then microwave on high for 6 mins, stirring halfway.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span> Carefully stir in the remaining banana, cover ane microwave for 4 mins more, stirring at 1 min intervals to check when the rice is cooked. Cooking times will vary a little depending on your microwave.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';"><span class="Apple-style-span" style="color: #e06666;"><b>✻ </b></span></span>Meanwhile, mix the remaining sugar and cinnamon together. Spoon the creamy banana rice into the bowls and serve sprinkled with the crunchy cinnamon sugar.</span><br />
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Açúcar demerara é um tipo de açúcar cristal, mas mais escuro porque não sofre processo de branqueamento. Apresenta valores nutricionais similares ao açúcar mascavo.</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Adoça menos que o refinado, mas é mais doce que o mascavo. Passa pelo processo de secagem o que quer dizer que o produto perde água e concentra mais o doce. </span></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;"><b>✻</b></span><u>Arroz Doce com Banana</u></span><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic'; font-weight: normal;"><b>✻</b></span></span></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparação 5 minutos</span></span><span class="Apple-style-span" style="font-weight: bold;"> </span></div>
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Confecção 15 minutos</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;">Para 3 pessoas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. sopa de farinha custard</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400 ml de leite magro</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. sopa de açúcar demerara</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 banana grande, cortada ás rodelas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g de arroz</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. chá de canela em pó</span></div>
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<span style="font-style: italic;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-style: normal;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b></span><b> </b></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Numa tigela grande que possa ir ao microondas, coloque a farinha, adicione um pouco de leite e misture bem. Adicione gradualmente o restante leite para evitar grumos, adicionar 3 c. sopa de açucar e ½ banana. Cubra a tigela com uma tampa e colocar no microondas durante 3 minutos em alta potência. Depois adicione o arroz e misture, cubra novamente e, volta a colocar no microondas, em alta potência durante 6 minutos, mexendo a meio tempo.</span><br />
<span style="font-style: italic;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-style: normal;"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span><b> </b></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Adicionar a restante banana, cobrir e voltar a colocar no microondas durante 4 minutos mais, mexendo em intervalos de 1 minuto para verificar se o arroz está cozido. O tempo de confecção irá variar um pouco, dependendo do seu microondas.</span><br />
<span style="font-style: italic;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-style: normal;"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span><b> </b></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Entretanto, misture o restante açúcar á canela. Colocar o arroz cremoso de banana em taçinhas individuais e servir polvilhado com a mistura de açucar e canela.</span><br />
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Si al azúcar blanco refinado le añadimos melaza de caña, obtenemos demerara. Su composición es exactamente igual a la del azúcar moreno, siendo la distribución de la melaza la que marca la diferencia entre ambas variedades. Al secarse, el azúcar demerara presenta una textura suelta, semejante a la blanquilla, que facilita enormemente su envasado y le hace especialmente útil para endulzar postres, bebidas, refrescos y repostería en general. Puede sustituirse por el azúcar refinado, pero cambia el sabor de los alimentos. </span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i> </i></span><span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
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<a href="https://lh5.googleusercontent.com/-tRHF_m4fc6c/TYoB-BHG8mI/AAAAAAAAETU/YIS17Vqk3HA/s1600/IMG_1803+14112010+s1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh5.googleusercontent.com/-tRHF_m4fc6c/TYoB-BHG8mI/AAAAAAAAETU/YIS17Vqk3HA/s640/IMG_1803+14112010+s1.jpg" width="640" /></a></div>
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-weight: normal;"><b>✻</b></span><u>Arroz Dulce con Plátano</u></span><span class="Apple-style-span" style="color: #e06666; font-family: 'MS Gothic'; font-weight: normal;"><b>✻</b></span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;">Preparación 5 minutos</span></div>
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<span style="font-weight: bold;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cocción 15 minutos</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-weight: bold;">Nº de cubiertos 3</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de harina custard</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400 ml de leche desnatada</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharadas de azúcar demerara</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 plátano grande, cortado en rodajas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g de arroz</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de canela en polvo</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic';"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span> En un tazón grande que pueda ir a las microondas, poner la harina custard, agregar un poco de leche y mezclar bien. Añadir poco a poco el restante leche para evitar grumos, agregar 3 cucharadas de azúcar y ½ plátano. Cubra el recipiente con una tapa y colocar en el microondas durante 3 minutos en alta potencia. A continuación, agregar el arroz y mezclar, cubrir de nuevo, y poner de nuevo en el microondas a alta potencia durante 6 minutos, revolviendo a mitad de tiempo.</span><br />
<span style="font-style: italic;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-style: normal;"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span><b> </b></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Añadir el resto del plátano, volver a cubrir y a meter en el microondas durante 4 minutos más, revolviendo a intervalos de 1 minuto para ver si el arroz esta cocido. El tiempo de cocción puede variar ligeramente dependiendo de su microondas.</span><br />
<span style="font-style: italic;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'MS Gothic'; font-style: normal;"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b></span></span><b> </b></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mezclar el resto de azúcar a la canela. Servir el arroz cremoso de plátano espolvoreado con la mezcla de azúcar y canela.</span><br />
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<a href="http://www.box.net/shared/5o142p3sl3" target="_blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></span></a><a href="http://www.box.net/shared/5o142p3sl3" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;"><b>Print / Imprimir </b></span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com41tag:blogger.com,1999:blog-2088989641982685881.post-532661172198007782011-04-13T22:18:00.000+01:002011-04-13T22:18:13.414+01:00Passion fruit Cupcakes / Cupcakes de maracujá / Cupcakes de maracuyá<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The passion fruit has to be one of the most intensely and enticingly scented of all fruits.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Enjoy passion fruit on their own, on yoghurt or ice cream, or use them to impart their magical flavour to a variety of fantastic desserts.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes 8 big cupcakes</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Passion fruit puree:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120g passion fruit pulp and seeds (from approx. 3 fruits)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp castor sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp water</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Batter:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60g butter, melted</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80g castor sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 large eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">130g passion fruit puree</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g plain flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120g ground almond</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Passion fruit icing:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100-125g icing sugar, sifted</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 passion fruit pulp and seeds</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>To prepare passion fruit puree:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Combine passion fruit pulp, seeds, sugar and water in a saucepan. Heat up till all sugar is melted. Let the mixture cool down a little before puree in a food processor. Sieve puree through a fine sieve to get rid of the seeds. Weigh the puree again. You should have about 130g. Add water to top up if necessary.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>To prepare cupcakes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Preheat oven at 175ºC. Line cupcake moulds with liners.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Sift plain flour, baking powder and ground almonds into a mixing bowl, mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Using paddle attachment of mixer, beat sugar and eggs at high speed till light and pale. Add in passion fruit puree and melted butter.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Make a well in the centre of dry ingredients in and pour in the the passion fruit mixture and stir with a spatula. The batter is watery.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Fill liners to 80%. These cupcakes doesn't rise much.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Bake cupcakes for 20 mins. Let cupcakes stand in mould for 5 minutes before transferring to wire rack.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Let cool completely before icing.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Let passion fruit icing (recipe below) stand for 10-15 minutes to thicken a little. Pour one tsp of passion fruit icing on cupcakes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>To prepare passion fruit icing:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Combine passion fruit pulp, seeds and sifted icing sugar in a bowl. Stir using a hand whisk over a pot of simmering water till icing is of pouring consistency. Do not overheat icing as you will melt too much of icing sugar which results in a non-crusting icing when poured on cupcakes later.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>O maracujá tem de ser um dos frutos mais sedutores e perfumados.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Desfrute do maracujá por si só ou em iogurtes e gelados</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Dê aquele sabor mágico a uma grande variedade de sobremesas.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Quantidade 8 cupcakes grandes</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para o purê de maracujá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120g de polpa e sementes de maracujá (aprox. 3 frutas)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de açúcar branco fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 c. de sopa de água</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para a massa dos cupcakes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60g de manteiga derretida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80g de açucar branco fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 ovos grandes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">130g de purê de maracujá</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de farinha sem fermento</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de fermento em pó</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120g de amêndoa ralada</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Icing de maracujá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g-125g de açúcar glacê, peneirado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 maracujás, polpa e sementes</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para preparar o purê de maracujá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Colocar numa panelinha a polpa + sementes de maracujá, açúcar e a água. Leve ao lume brando até derreter o açucar. Deixe a mistura arrefecer um pouco antes de a colocar num processador de alimentos. Passar a mistura por um coador fino para se livrar das sementes. Pese o puré novamente, deve têr cerca de 130g. Se não atingir a quantidade de 130g, adicionar água.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para os cupcakes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Preaqueça o forno a 175ºC e forre um molde para cupcakes com as forminhas de papel.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Peneire a farinha, fermento em pó e as amêndoas moídas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Com uma batedeira eléctrica, bata os ovos e o açúcar durante um minuto. Adicionar o purê de maracujá e a manteiga derretida.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Faça um poço no centro dos ingredientes secos no e verta a mistura de maracujá. Mexa com uma espátula, vai obtêr uma massa líquida.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Verter a massa nas forminhas de papel, encha até cerca de 80%. Estes cupcakes não sobem muito.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Asse durante 20 minutos. Retire do forno e deixe repousar durante 5 minutos antes de os colocar numa grelha de cozinha.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Deixe os cupcakes arrefecerem completamente.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Faça o icing de maracujá (receita abaixo) repousar uns 10-15 minutos depois de feito para engrossar um pouco. Verta uma colher de chá de icing de maracujá sobre cada cupcake.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para preparar o icing de maracujá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Combine a polpa de maracujá, sementes e o açúcar glacê numa tigela. Leve a banho-Maria e mexa com uma vara de arames, até derreter o açucar. Cuidado para não ferver o icing para não formar grumos.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El maracuyá, ademas de comerlo crudo, puede tomarse en zumo, resultando una bebida muy dulce y refrescante.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiene un sabor agridulce muy refrescante, exótico, afrutado y con una leve nota a albaricoque. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La fruta de la pasión tiene una piel lisa que se arruga al poco de comprarla, lo que indica que está madura y que ha sufrido una pequeña pérdida de humedad. Las frutas arrugadas deben consumirse con la mayor brevedad.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Añade un sabor mágico a los postres y pasteles.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cantidad 8 cupcakes grandes </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para el puré de maracuyá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120 g de pulpa y semillas de maracuyá (aprox. 3 maracuyás)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de azúcar blanco fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cucharadas de agua</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para la masa de los cupcakes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60 g de mantequilla derretida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">80 g azúcar blanco fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 huevos grandes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">130g de puré de maracuyá </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de harina sin levadura</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de polvo para hornear</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120 g de almendras en polvo</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Glaseado de maracuyá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100g-125g de azúcar glaseado, cernido</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">60 g de pulpa y semillas de maracuyá</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para preparar el puré de maracuyá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> En una cacerola pequeña, coloque la pulpa y las semillas del maracuyá el azúcar y el agua. Calentar a fuego bajo hasta que el azúcar se haya derretido. Deje que la mezcla se enfríe un poco antes de colocarla en un procesador de alimentos. Pase la mezcla por un colador fino para eliminar las semillas. Pesar el puré de nuevo, debe tener aproximadamente 130g. Si no alcanzan un total de 130 g, añadir agua.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para los cupcakes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Precaliente el horno a 175º C. Preparar un molde para magdalenas con los papelitos rizados.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Tamizar la harina, polvo de hornear y las almendras.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Con una batidora eléctrica, batir los huevos y el azúcar durante 1 minuto, despues agregar el puré de maracuyá y la mantequilla derretida.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Haga un hueco en el centro de los ingredientes secos y vierta en la mezcla de maracuyá. Mezclar bien con una espátula. La masa tendra una consistencia liquida.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Vierte la masa en los moldes, llene hasta cerca del 80%. Estas magdalenas no suben mucho.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Hornee por 20 minutos. Retire del horno y deje reposar por 5 minutos antes de colocarlos en una rejilla de cocina.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Deje que las magdalenas se enfríen por completo.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Haga el glaseado de maracuyá (receta a continuación). Dejar reposar el glaseado unos 10-15 minutos después de hecho para espesar un poco. Vierta una cucharadita de glaseado de maracuyá sobre cada magdalena.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para preparar el glaseado de maracuyá:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Mezclar la pulpa, semillas y el azúcar glaseado en un bol. Llevar a baño María y revuelva con un batidor de mano durante unos minutos. Tenga cuidado de no hervir el glaseado para que no se formen grumos.</span></div>
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<a href="http://www.box.net/shared/ql4unc00hj" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/ql4unc00hj" target="_blank"><span class="Apple-style-span" style="color: #f6b26b; font-family: 'Trebuchet MS', sans-serif;">Print / Imprimir </span></a><br />
<br /></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com51tag:blogger.com,1999:blog-2088989641982685881.post-3927750027003615282011-04-08T21:15:00.000+01:002011-04-08T21:15:11.813+01:00Basque Pork Stew / Guisado Basco / Guisado Vasco<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A touch of tomato, a hint of heat and bit of citrus combine to make this Basque Pork Stew make an explosion of flavours in your mouth.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Basque Pork Stew</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>Serves 6</b></span></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 lbs / 1 Kg lean pork shoulder, cut in small cubes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper to taste</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 onions, sliced thick</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup / 235ml chicken stock</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp tomato paste</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 sweet red peppers, cored and cut in strips</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ lb / 115g prosciutto (or baked ham), coarsely chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 cloves garlic, thinly sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp paprika</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp dried thyme</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ tsp crushed red pepper flakes</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 orange</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Make Ahead Preparation:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> In deep skillet or shallow saucepan, heat the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate to keep warm.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Add onions to the skillet. Cook over medium heat, stirring occasionally, for 5 minutes or until onions are translucent.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Add chicken stock and tomato paste to the hot pan to deglaze it and bring to a boil. Return pork to skillet. Add peppers, prosciutto, garlic, paprika, thyme and crushed red pepper flakes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Grate rind from orange; add orange zest to the stew. Peel remaining orange; chop coarsely and stir into stew.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Reduce heat. Cover and simmer over low heat, stirring occasionally, for 1 to 1-½ hours or until pork is tender. Taste and adjust seasonings if necessary.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Can be prepared up to 2 days ahead, covered and refrigerated. May be frozen for up to 2 months, thaw in refrigerator and bring to room temperature.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Last Minute Assembly:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Defrost stew overnight in refrigerator. Reheat over medium-low heat.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Serve as is or over a bed of steamed rice or egg noodles.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>9 Note:</b> This recipe would also lend itself well to a crockpot. Simply brown pork on all sides in oil in hot pan. Add to crockpot with remaining ingredients. Set to low and cook for 6 to 8 hours.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Um toque de tomate, uma pitada de picante e a casca da laranja tornam este guisado de porco basco numa experiência única de sabores.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Guisado Basco</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>Para: 6 pessoas</b></span></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 kg de carne de porco magra, cortada em cubos pequenos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 c. de sopa de azeite</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal e pimenta a gosto</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cebolas cortadas em fatias grossas</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">235ml de caldo de galinha bem quente</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de concentrado de tomate</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 pimentos vermelhos, retirar as pevides e cortar em tiras</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">115g de presunto ou fiambre picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 dentes de alho, bem picados</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de pimentão doce/ páprica</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de tomilho seco</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ c. de piri-piri seco em flocos</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 laranja</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Numa frigideira funda ou panela, aqueça o azeite a fogo médio-alto e dourar o porco, adicione mais azeite se necessário. Tempere com sal e pimenta. Transfira a carne para um prato e reserve.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Adicione as cebolas à frigideira. Cozinhe em fogo médio, mexendo ocasionalmente, durante 5 minutos ou até que as cebolas estejam translúcidas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Adicione o caldo de frango e o concentrado de tomate á frigideira. Volte a colocar o porco na frigideira. Adicionar os pimentos, presunto, pimentão, alho, tomilho e piri-piri seco em flocos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Adicione a casca ou as raspas da laranja ao guisado.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Reduza a força do fogo. Cubra e cozinhe a fogo baixo, mexendo ocasionalmente, duranter 1-1 - ½ horas ou até que o porco esteja bem macio. Prove e ajuste os temperos, se necessário.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Este guisado pode ser preparado com 2 dias de antecedência e mantido no frigorifico. Pode ser congelado por dois meses.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Antes de servir, se congelado:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7 </b>Descongele no frigorifico durante a noite. Reaqueça em fogo médio-baixo.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Servir com a arroz branco ou noodles.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>9 Nota:</b> Esta receita também pode ser feita numa panela de cozedura lenta (slow cooker), terá de antemão que dourar a carne de porco e depois coloque todos os ingredientes na panela e cozinhe por 6 a 8 horas.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Un toque de tomate, una pizca de especias y la ralladura de naranja hacen este guiso de carne vasco en una experiencia única de sabores.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Guisado Vasco</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>Para: 6 personas</b></span></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 kg de carne de cerdo magra, cortada en cubos pequeños</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cucharadas de aceite de oliva</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal y pimienta al gusto</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cebollas cortadas en rodajas gruesas</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">235ml de caldo de pollo caliente</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de concentrado de tomate</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 pimientos rojos, quitar las semillas y cortar en tiras</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">115g de jamón Iberico o jamón york, picado</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 dientes de ajo, finamente picados</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de pimentón dulce</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de tomillo seco</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">¼ cuharadita de guindillas secas, bien molida</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 naranja</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparación:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>En una sartén honda o cacerola, caliente el aceite a fuego medio-alto y dorar la carne de cerdo, agregar más aceite si es necesario. Sazone con sal y pimienta. Transferir la carne a un plato y reservar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Agregar las cebollas a la sartén. Cocine a fuego medio, revolviendo ocasionalmente, durante 5 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Añadir el caldo de pollo y el concentrado de tomate a la sartén. Ponga la carne de cerdo en la sartén. Añadir los pimientos, jamón, pimentón, ajo, tomillo y la guindilla.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Añadir la ralladura o cáscara de naranja a la sartén.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Reducir la fuerza del fuego. Tape y cocine a fuego lento, removiendo de vez en cuando, por 1-1- ½ horas o hasta que la carne es muy tierna. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Este guiso se puede preparar con 2 días de antelación y guardarse en el refrigerador o congelar durante dos meses.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Antes de servir, si se ha congelado:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7 </b>Descongele en el refrigerador durante la noche. Vuelva a calentar a fuego medio-bajo.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Servir con arroz blanco o fideos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>9 Nota:</b> Este plato también se puede hacer en una olla de cocción lenta (slow cooker), pero primero dorar la carne de cerdo y luego poner todos los ingredientes en olla de cocción lenta y cocine durante 6-8 horas.</span><br />
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<a href="http://www.box.net/shared/61cs8e78ti" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/61cs8e78ti" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e06666;">Print / Imprimir </span></span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com41tag:blogger.com,1999:blog-2088989641982685881.post-76169531804263960242011-04-03T10:16:00.000+01:002011-04-03T10:16:31.981+01:00Asian Steamed Sea Bass / Robalo Asiático ao Vapor / Lubina Asiática al Vapor<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>I was contacted by <a href="http://www.penguin.co.uk/" style="font-style: italic;" target="_new">Penguin Books</a> to help promote a <a href="http://breakthrough.org.uk/mothersday/" style="font-style: italic;" target="_new">Mother`s Day</a> campaign (Mothering Sunday in UK in 2011 - 3rd April).</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-0iN4n4O6yJI/TY01sLgiSdI/AAAAAAAAETw/p86n5S9Rppk/s1600/Logo_Penguin_small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://lh4.googleusercontent.com/-0iN4n4O6yJI/TY01sLgiSdI/AAAAAAAAETw/p86n5S9Rppk/s200/Logo_Penguin_small.jpg" width="140" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Penguin Books publish a wide range of authors and one of them is <a href="http://www.janegreen.com/" style="font-style: italic;" target="_new">Jane Green</a> that has been writing her own recipes for many years, and decided to publish some of them in her latest novel,</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"<a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=love+verb&tag=breakbreasc0c-21" style="font-style: italic;" target="_new">The Love Verb</a>", which is out now.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Each recipe features as part of the plot, and appears at the end of each chapter (31 in total). Jane actually wrote "The Love Verb", after her experiences of nursing her best friend Heidi through breast cancer, a fight that Heidi tragically lost.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>One of the ways Jane supported Heidi and her family during Heidi's illness was by cooking for them - so Penguin has teamed up with Breakthrough Breast Cancer to release a free exclusive recipe booklet this Mother's Day, to encourage people to get cooking for their mums.</b></span><br />
<a href="https://lh5.googleusercontent.com/-_6-JNcHtzH0/TY02h2OYIXI/AAAAAAAAET0/-mtKUZSbLZQ/s1600/Logo_BreakthroughBreastCancer_small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-_6-JNcHtzH0/TY02h2OYIXI/AAAAAAAAET0/-mtKUZSbLZQ/s1600/Logo_BreakthroughBreastCancer_small.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Breakthrough Breast Cancer is a pioneering charity dedicated to the prevention, treatment and ultimate eradication of breast cancer. It funds ground breaking research, campaigning for better services and treatments and raising awareness of <a href="http://breakthrough.org.uk/" style="font-style: italic;" target="_new">breast cancer</a>.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>To view the campaign and download the recipe booklet <a href="http://breakthrough.org.uk/mothersday/" style="font-style: italic;" target="_new">click here</a></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>To download the ecards <a href="http://breakthrough.org.uk/mothersday/ecards.html" style="font-style: italic;" target="_new">click here</a></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-YSK6mjirYb4/TY01g7e-TrI/AAAAAAAAETs/5bQzJn2z-Ok/s1600/AsianBass_012+e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-YSK6mjirYb4/TY01g7e-TrI/AAAAAAAAETs/5bQzJn2z-Ok/s640/AsianBass_012+e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Asian Steamed Sea Bass"</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<a href="https://lh5.googleusercontent.com/-51wV9Yrup9w/TY03PxrwCmI/AAAAAAAAET8/d8El1Dxgu0k/s1600/JaneGreen_TheLoveVerb_small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-51wV9Yrup9w/TY03PxrwCmI/AAAAAAAAET8/d8El1Dxgu0k/s1600/JaneGreen_TheLoveVerb_small.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 lb. sea bass (one fish if you can get it)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 inch fresh ginger root, peeled and julienned into very thin slices</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 spring onions, finely julienned in 2” lengths, green and white parts separated</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp groundnut or corn oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tbsp soy sauce</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Rinse the fish and pat dry. Make 2-3 diagonal slashes on both sides of the fish.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Steam in a fish poacher or steamer over a high heat for about 8 minutes or until the fish is cooked and flakes easily.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Carefully place the fish on a serving platter and sprinkle with the salt and sugar.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Spread the ginger over the fish, then the green part of the spring onions, followed by the white part.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Heat the oil in a small pan over a high heat until smoking. Pour it little by little over the spring onions and ginger, which will sizzle and cook as the oil hits them.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Finish by drizzling soy sauce over the entire fish.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Photography and Recipe extracted from "<a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=love+verb&tag=breakbreasc0c-21" style="font-style: italic;" target="_new">Jane Green’s novel The Love Verb</a>"</b></span><br />
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<div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Fui contactada pela editora <a href="http://www.penguin.co.uk/" style="font-style: italic;" target="_new">Penguin Books</a> para ajudar a promover uma campanha para o <a href="http://breakthrough.org.uk/mothersday/" style="font-style: italic;" target="_new">Dia da Mãe</a> que é celebrado na Inglaterra no dia 3 de Abril.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Penguin Books publica uma ampla variedade de autores e um deles é a <a href="http://www.janegreen.com/" style="font-style: italic;" target="_new">Jane Green</a>, que tem vindo a escrever as suas próprias receitas culinárias já há vários anos e agora decidiu publicar algumas delas no seu último romance, "<a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=love+verb&tag=breakbreasc0c-21" style="font-style: italic;" target="_new">The Love Verb</a>", que acabou de saír agora.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Jane Green escreveu "The Love Verb", depois de têr passado pela experiência de cuidar da sua melhor amiga Heidi que sofria de câncro de mama. Infelizmente esta foi uma batalha que a Heidi tragicamente acabou por perder.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Uma das maneiras que Jane encontrou para apoiar a familia da Heidi durante a sua doença, foi cozinhar para eles - assim a editora Penguin Books fez uma parceria com "Breakthrough Breast Cancer" para publicar um livro de receitas exclusivas para celebrar o Dia das Mães, para incentivar as pessoas a começarem a cozinhar para as suas mães.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Breakthrough Breast Cancer" é uma instituição de caridade pioneira dedicada à prevenção, tratamento e erradicação do cancro da mama. Financia a pesquisa, promove e faz campanhas para os melhores serviços, sensibilização e tratamentos do cancro da mama.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para vêr a campanha e descarregar o livreto de receitas, <a href="http://breakthrough.org.uk/mothersday/" style="font-style: italic;" target="_new">clique aqui</a></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para descarregar os postais electrónicos / ecards <a href="http://breakthrough.org.uk/mothersday/ecards.html" style="font-style: italic;" target="_new">clique aqui</a></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-YSK6mjirYb4/TY01g7e-TrI/AAAAAAAAETs/5bQzJn2z-Ok/s1600/AsianBass_012+e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://lh3.googleusercontent.com/-YSK6mjirYb4/TY01g7e-TrI/AAAAAAAAETs/5bQzJn2z-Ok/s640/AsianBass_012+e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Robalo Asiático ao Vapor"</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Kg de robalo fresco</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de sal</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de açúcar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pedaçinho de gengibre fresco, descascado e cortado em juliana</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 cebolinhas cortada em juliana</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 c. de sopa de óleo de amendoim</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. de sopa de molho de soja</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Lavar o peixe e secar bem. Fazer 2-3 cortes diagonais nos dois lados do peixe.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Cozer o peixe a vapor por cerca de 8 minutos ou até que o peixe esteja cozido.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Cuidadosamente coloque o peixe numa travessa e polvilhe com o sal e o açúcar.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Espargir o gengibre sobre o peixe, a parte verde da cebolinha, seguido por a parte branca.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Aqueça o óleo numa frigideira a fogo alto até fumar. Verta pouco a pouco ao lado da cebolinha e do gengibre.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Termine o prato regando todo o peixe com o molho de soja.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Fotografia e receita extraída de "<a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=love+verb&tag=breakbreasc0c-21" style="font-style: italic;" target="_new">Jane Green’s novel The Love Verb</a>"</b></span><br />
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<div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></b></span></span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;"><br />
</span></b></span></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Fui contactada por <a href="http://www.penguin.co.uk/" style="font-style: italic;" target="_new">Penguin Books</a> para ayudar a promover una campaña para el <a href="http://breakthrough.org.uk/mothersday/" style="font-style: italic;" target="_new">Día de la Madre</a> que es celebrado en Inglaterra el día 3 de Abril.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Penguin Books publica una amplia variedad de autores y uno de ellos es <a href="http://www.janegreen.com/" style="font-style: italic;" target="_new">Jane Green</a>, que ha estado escribiendo sus propias recetas culinarias durante varios años y ahora ha decidido publicar algunas de ellas en su última novela, "<a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=love+verb&tag=breakbreasc0c-21" style="font-style: italic;" target="_new">The Love Verb</a>", que acaba de salir.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Jane Green escribió "The Love Verb", después de haber tenido la experiencia de cuidar a su mejor amiga Heidi que sufría de cáncer de mama. Lamentablemente esta fue una batalla que Heidi terminó trágicamente por perder.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Una de las formas que Jane encontró para apoyar a la familia de Heidi durante su enfermedad, fue cocinando para ellos - por lo que la editorial Penguin Books se ha asociado con "Breakthrough Breast Cancer" para publicar un libro de cocina único para celebrar el Día de la Madre, esto para animar a la gente a empezar a cocinar para sus madres.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Breakthrough Breast Cancer" es una organización benéfica pionera dedicada a la prevención, el tratamiento y la erradicación del cáncer de mama.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para ver la campaña y descargar el libro de recetas, <a href="http://breakthrough.org.uk/mothersday/" style="font-style: italic;" target="_new">haga clic aquí</a></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para descargar las tarjetas electrónicas, <a href="http://breakthrough.org.uk/mothersday/ecards.html" style="font-style: italic;" target="_new"> haga clic aquí </a></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-YSK6mjirYb4/TY01g7e-TrI/AAAAAAAAETs/5bQzJn2z-Ok/s1600/AsianBass_012+e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://lh3.googleusercontent.com/-YSK6mjirYb4/TY01g7e-TrI/AAAAAAAAETs/5bQzJn2z-Ok/s640/AsianBass_012+e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Lubina Asiática al Vapor"</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<a href="https://lh5.googleusercontent.com/-_6-JNcHtzH0/TY02h2OYIXI/AAAAAAAAET0/-mtKUZSbLZQ/s1600/Logo_BreakthroughBreastCancer_small.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-_6-JNcHtzH0/TY02h2OYIXI/AAAAAAAAET0/-mtKUZSbLZQ/s1600/Logo_BreakthroughBreastCancer_small.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 kg de lubina fresca</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de sal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de azúcar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pedacito de jengibre fresco, pelado y cortado en juliana</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 cebolletas, cortadas en juliana</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cucharadas de aceite de cacahuete</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharadas de salsa de soja</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Lavar el pescado y secarlo bien. Haga cortes diagonales 2-3 en ambos lados del pescado.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Cocer el pescado al vapor durante unos 8 minutos.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span> </b>Con cuidado coloque el pescado en un plato y espolvorear con sal y azúcar.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="color: #e06666;"><b>✻</b> </span>Espolvoree el jengibre sobre el pescado, la parte verde de las cebolletas, seguido por la parte blanca.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Caliente el aceite de cacahuete en una sartén a fuego alto hasta que humee. Rociar las cebolletas y el jengibre.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #e06666;">✻</span></b> Terminar el plato rociando el pescado con salsa de soja.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Fotografia y receta extraída de <a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=love+verb&tag=breakbreasc0c-21" style="font-style: italic;" target="_new">Jane Green’s novel The Love Verb</a></b></span><br />
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</span></div></div></div><iframe frameborder="0" height="450" src="http://player.vimeo.com/video/21149423?title=0&byline=0&portrait=0&color=ea0b8c" width="250"></iframe></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com39tag:blogger.com,1999:blog-2088989641982685881.post-81601431327327730122011-03-28T19:10:00.000+01:002011-03-28T19:11:04.064+01:00Cupcakes with cream cheese & chocolate / Cupcakes com creme de queijo e chocolate / Cupcakes con queso crema y chocolate<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Chestnut Cupackes with swirled cream cheese & chocolate frosting.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Portuguese eat a lot of chestnuts and I love chocolate, chestnuts and cream cheese frosting too. I did not want the frosting to be too sweet so I reduced the amount of icing sugar one would normally use and used bittersweet chocolate. It was perfect to balance the smoothness of the chestnut. These cupcakes made a perfect little bite to have with coffee.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Find the Chestnut cupcake recipe <a href="http://magicflavours.blogspot.com/2010/12/chocolate-chestnut-cupcakes-cupcakes-de.html" style="font-style: italic; font-weight: bold;" target="_new">here</a></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-8DGjsE7aXbU/TYsXMmGUGlI/AAAAAAAAETc/4_a7JD4ZrGc/s1600/IMG_1847+22112010+e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh6.googleusercontent.com/-8DGjsE7aXbU/TYsXMmGUGlI/AAAAAAAAETc/4_a7JD4ZrGc/s640/IMG_1847+22112010+e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Frosting:</b></span><br />
<a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TOuxUr_fbwI/AAAAAAAAEHw/aEVvZcGrp28/s1600/chestnut+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TOuxUr_fbwI/AAAAAAAAEHw/aEVvZcGrp28/s1600/chestnut+4.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">230g / 8oz. cream cheese, softened</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp butter, softened</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125g icing sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp fresh lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120g melted chocolate </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> For the frosting: in a large mixing bowl, use a spatula to mix well the cream cheese, butter, lemon juice and icing sugar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Paint the inside of a pastry bag fitted with a plain round tip with the melted chocolate. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Spoon the cream cheese mixture in the bag and decorate the cupcakes in whirly motion.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cupackes de castanha com cobertura de queijo creme e chocolate</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Os Portuguêses comem bastantes castanhas e eu adoro chocolate, castanhas e adoro creme de queijo doce. Mas para esta cobertura eu não queria que a o creme ficasse muito doce, assim que reduzi a quantidade de açúcar glacê que por norma se utiliza com o chocolate preto amargo. O creme ficou perfeito para equilibrar a suavidade e doçura da castanha. Estes cupcakes são absolutamente perfeitos para acompanhar um café.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A receita dos cupcakes de castanha está <a href="http://magicflavours.blogspot.com/2010/12/chocolate-chestnut-cupcakes-cupcakes-de.html" style="font-style: italic; font-weight: bold;" target="_new">aqui</a></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cobertura de queijo creme e chocolate:</b></span><br />
<a href="http://3.bp.blogspot.com/_OSvVkkAjifI/TOuxsYvLIEI/AAAAAAAAEH0/JPOMrDPrXzU/s1600/chestnut+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_OSvVkkAjifI/TOuxsYvLIEI/AAAAAAAAEH0/JPOMrDPrXzU/s1600/chestnut+6.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">230g de queijo cremoso tipo Philadelphia, amolecido</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 c. de sopa de manteiga, amolecida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125g de açúcar glacê</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de sumo de limão</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120g de chocolate negro amargo, derretido</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Para a cobertura: numa tigela grande, com uma espátula misturar bem o queijo, sumo de limão, manteiga e o açúcar glacê.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Pinte o interior de um saco de pasteleiro com um bico redondo liso com o chocolate derretido.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coloque a mistura de queijo creme no saco e decorar os cupcakes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cupcakes de castaña con cobertura de queso crema y chocolate</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Me encantan las castañas, el chocolate y la crema de queso dulce. Pero para esta cobertura no quería que la crema estuviera muy dulce, por lo que he reduzido la cantidad de azúcar glaseado que normalmente se utiliza con el chocolate negro amargo. La crema quedó perfecta para equilibrar la suavidad y la dulzura de las castañas. Estos cupcakes son absolutamente perfectos para acompañar un café.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La receta de cupcakes de castaña está <a href="http://magicflavours.blogspot.com/2010/12/chocolate-chestnut-cupcakes-cupcakes-de.html" style="font-style: italic; font-weight: bold;" target="_new">aquí</a>.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cubertura de queso crema y el chocolate:</b></span><br />
<a href="http://2.bp.blogspot.com/_OSvVkkAjifI/TOux95Cxv1I/AAAAAAAAEH4/PIQiMLemsK4/s1600/chestnut+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_OSvVkkAjifI/TOux95Cxv1I/AAAAAAAAEH4/PIQiMLemsK4/s1600/chestnut+2.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">230g de queso untable tipo Filadelfia, ablandado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cucharadas de mantequilla, ablandada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">125 g de azúcar glaseado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de jugo de limón</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">120 g de chocolate negro amargo, derretido</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> En un tazón grande, mezclar bien con una espátula el queso, jugo de limón, la mantequilla y azúcar glaseado.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Pinte el interior de una manga pastelera equipada con una punta redonda normal con el chocolate derretido.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coloque la mezcla de queso crema en la manga y decorar los cupcakes.</span><br />
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<a href="http://www.box.net/shared/ljh9a96ag6" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/ljh9a96ag6" target="_blank"><span class="Apple-style-span" style="color: #ea9999;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Print / Imprimir </span></span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com55tag:blogger.com,1999:blog-2088989641982685881.post-78142350219745556552011-03-24T09:15:00.000+00:002011-03-24T09:15:24.837+00:00Salt & pepper squid / Lulas com sal e pimenta / Calamares fritos con sal y pimienta<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b> I Love ♥ Cooking and Baking, so when <a href="http://www.trafficpartners.co.uk/" style="font-style: italic; font-weight: bold;" target="_new">Julie Millar at Traffic Partners</a> proposed to send me the book <a href="http://www.channel4.com/4food/on-tv/cookery-school-extras/cookery-school-the-book" style="font-style: italic;" target="_new">Cookery School</a> to review it, I was absolutely delighted.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The book contains over 100 recipes, from starters, fish, meat and puddings, also includes step-by-step photographs and the dishes are perfect to cook for family and friends, for everyday or for special occasions.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>The book is a learn to cook book for everyone and I have</b></span> received the official cookbook to <a href="http://www.channel4.com/programmes/cookery-school/4od?''s_cookery_school" style="font-style: italic;" target="_new">Channel 4`s Cookery School</a> daily series containing every recipe from every episode. Wow what a present.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Look out for Cookery School, the official book from Channel 4's new daily show with <a href="http://www.bentleys.org/richard_corrigan/history_and_influences/" style="font-style: italic;" target="_new">Richard Corrigan</a> and <a href="http://www.gizzierskine.com/" style="font-style: italic;" target="_new">Gizzi Erskine</a>. Whether you're a complete beginner or an experienced home cook keen to advance your skills, Cookery School is a learn-to-cook book for all levels.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Upon leafing through the book, I decided to prepare "Salt and pepper squid with dipping sauce" but many more interesting and delicious dishes will come up. Just keep checking this site. I can guarantee you, you won`t be disappointed. </b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Salt and pepper squid with dipping sauce</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">"Cooked squid has such a clean taste and soft texture. You might be surprised to see ketchup in this recipe but believe it or not, when used in a dipping sauce it helps to bring all the flavours together really quickly. The mixture of vinegar, sugar and salt acts as a flavour enhancer".</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 4</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the squid:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">vegetable, sunflower or groundnut oil for frying</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tsp black peppercorns, crushed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tsp sea salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp cornflour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large whole squid, cleaned and the flesh cut into triangles and scored in a diamond shape</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-t0ZzPdbnX7A/TYUeIG8ufEI/AAAAAAAAERw/lPDv7YTTK-o/s1600/IMG_2720+19032011+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://lh4.googleusercontent.com/-t0ZzPdbnX7A/TYUeIG8ufEI/AAAAAAAAERw/lPDv7YTTK-o/s320/IMG_2720+19032011+1.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the dipping sauce:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ carrot, peeled and cut into small dice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 shallot, peeled and cut into small dice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucumber, deseeded and cut into small dice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tbsp fish sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 tbsp rice vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1½ tbsp tomato ketchup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of 2 limes</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the garnish:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 spring onions, trimmed and thinly cut in an angle</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lime cut into wedges</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 red Thai chilli, thinly sliced</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> In a large bowl, mix together the crushed peppercorns, salt and cornflour. Place the prepared squid pieces and tentacles in the bowl and mix well to coat.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> To make the sauce, place the diced carrot, shallot, cucumber and chilli in a medium-sized bowl and add the fish sauce, rice vinegar, ketchup, sugar and lime juice. Stir well and set aside while you fry the squid.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Put the seasoned squid in the preheated deep fryer, a few pieces at a time and fry for 3-5 minutes, until browned and crisp.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Remove the squid from the fryer and place on a piece of kitchen paper to soak up the excess of oil.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> To serve, place the squid on plates and put the dipping sauce in a small individual dishes on the side. Garnish with the spring onions, lime wedges and sliced chilli.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Recipe source:<a href="http://www.channel4.com/4food/on-tv/cookery-school-extras/cookery-school-the-book" style="font-style: italic; font-weight: bold;" target="_new">Cookery School</a></b></span><br />
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<a href="http://www.box.net/shared/ojsgyr89t8" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/ojsgyr89t8" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Print me </span></a><br />
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<div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span><span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://www.channel4.com/4food/on-tv/cookery-school-extras/cookery-school-the-book" style="font-style: italic;" target="_new">Cookery School</a> é um livro de culináriade para todos os níveis. Contendo mais de 100 receitas, de entradas, peixes, carnes e sobremesas. O livro inclui também fotografias passo-a-passo e os pratos são perfeitos para cozinhar para toda a família e amigos, para uso diário ou para ocasiões especiais.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Este é o livro oficial da série televisa <a href="http://www.channel4.com/programmes/cookery-school/4od?''s_cookery_school" style="font-style: italic;" target="_new">Channel 4`s Cookery School</a>, contendo todas as receitas filmadas e foi-me oferecido por <a href="http://www.trafficpartners.co.uk/" style="font-style: italic; font-weight: bold;" target="_new">Julie Millar at Traffic Partners</a>.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>O livro foi escrito por <a href="http://www.bentleys.org/richard_corrigan/history_and_influences/" style="font-style: italic;" target="_new">Richard Corrigan</a> e <a href="http://www.gizzierskine.com/" style="font-style: italic;" target="_new">Gizzi Erskine</a>.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-gaWH-C9oFU4/TYUem0Mn3WI/AAAAAAAAER0/BjHbq9AYPRU/s1600/IMG_2745+19032011+p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh4.googleusercontent.com/-gaWH-C9oFU4/TYUem0Mn3WI/AAAAAAAAER0/BjHbq9AYPRU/s640/IMG_2745+19032011+p.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Lulas fritas com sal e pimenta</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A lula tem um sabor delicado e textura tenra. Podem ficar surpreendidas ao ver ketchup nesta receita, mas, acreditem ou não, quando usado num molho vai ajudar a trazer todos os sabores juntos muito rapidamente. A mistura de vinagre, açúcar e sal atua como um realçador de sabor. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 4 pessoas </b></span><br />
<a href="https://lh5.googleusercontent.com/-PVmc6cOdJrk/TYUfMUoGutI/AAAAAAAAER8/ci9khPpXGMw/s1600/IMG_2726+19032011+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://lh5.googleusercontent.com/-PVmc6cOdJrk/TYUfMUoGutI/AAAAAAAAER8/ci9khPpXGMw/s320/IMG_2726+19032011+3.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para as lulas: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">óleo de girassol, vegetal ou de amendoim para fritar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. de chá de grãos de pimenta preta, esmagados </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. de chá de sal marinho </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 c. de sopa de maizena </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 lulas grandes inteiras, limpas e corte a carne em triângulos em forma de diamante </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para o molho: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cenoura, descascada e cortada em cubinhos pequenos </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 chalota descascada e cortada em cubinhos pequenos </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ pepino, sem sementes e cortado em cubinhos pequenos </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. de sopa de molho de peixe </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 c. de sopa de vinagre de arroz </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ c. de sopa de ketchup </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de açúcar fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sumo de 2 limas </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para a guarnição: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cebolinhas, cortadas em ângulo </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lima cortada em quartos </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 malagueta vermelha fresca, cortada finamente </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-Gmzx3cc6RBw/TYUe6rToxpI/AAAAAAAAER4/8pXIdz3FcCE/s1600/collage+1+19032011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="596" src="https://lh4.googleusercontent.com/-Gmzx3cc6RBw/TYUe6rToxpI/AAAAAAAAER4/8pXIdz3FcCE/s640/collage+1+19032011.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Numa tigela grande, misture a pimenta esmagada, o sal e a maizena. Envolva as tiras de lulas e tentáculos na mistura de farinha maizena. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Para fazer o molho, coloque os cubinhos de cenoura, chalota, pepino e malagueta noutra tigela de tamanho médio e adicione o molho de peixe, vinagre de arroz, ketchup, açúcar e sumo de lima. Mexa bem e reserve enquanto frita a lula. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Frite as lulas no óleo quente durante 3-5 minutos ou até dourarem. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Retire as lulas da frigideira e coloque sobre papel de cozinha para absorver o excesso de óleo. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Sirva as lulas acompanhadas com o molho. Decore com as cebolinhas, lima e a malagueta. </span><br />
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<a href="http://www.box.net/shared/8m8dvg1hd9" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/8m8dvg1hd9" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português </span></a><br />
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<div class="MsoNormal" style="text-align: center;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span><span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><a href="http://www.channel4.com/4food/on-tv/cookery-school-extras/cookery-school-the-book" style="font-style: italic;" target="_new">Cookery School</a> es un libro de culinaria para todos los niveles. Con más de 100 recetas, desde los entrantes, carnes, pescados y postres. El libro también incluye fotos paso a paso y los platos son perfectos para cocinar para toda la familia y amigos, para uso diario o para ocasiones especiales.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Este es el libro oficial de la serie de televisión <a href="http://www.channel4.com/programmes/cookery-school/4od?''s_cookery_school" style="font-style: italic;" target="_new">Channel 4`s Cookery School</a>, conteniendo todas las recetas filmadas y </b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>me fue ofrecido por <a href="http://www.trafficpartners.co.uk/" style="font-style: italic; font-weight: bold;" target="_new">Julie Millar at Traffic Partners</a> </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El libro fue escrito por <a href="http://www.bentleys.org/richard_corrigan/history_and_influences/" style="font-style: italic;" target="_new">Richard Corrigan</a> y <a href="http://www.gizzierskine.com/" style="font-style: italic;" target="_new">Gizzi Erskine</a>.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-xgXNi1hLzSs/TYUfaRKR2jI/AAAAAAAAESA/wwsbgXbXynE/s1600/IMG_2738+19032011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh4.googleusercontent.com/-xgXNi1hLzSs/TYUfaRKR2jI/AAAAAAAAESA/wwsbgXbXynE/s640/IMG_2738+19032011+s.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Calamares fritos con sal y pimienta </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">El calamar tiene un sabor delicado y una textura tierna. Es posible que se sorprenda de ver la salsa ketchup en esta receta, pero créanlo que ayudará a enriquecer el sabor muy rápidamente. La mezcla de vinagre, azúcar y la sal actúa como un potenciador del sabor. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 4 personas </b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-eb1sLnGIpRQ/TYUfyrSOTuI/AAAAAAAAESI/RWBMjf48tzA/s1600/IMG_2722+1032011+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://lh6.googleusercontent.com/-eb1sLnGIpRQ/TYUfyrSOTuI/AAAAAAAAESI/RWBMjf48tzA/s320/IMG_2722+1032011+2.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredientes Para el calamar: </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">aceite de girasol, vegetal o de maní para freír </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharaditas de pimienta negra en grano, aplastada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharaditas de sal marina </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cucharadas de maicena (harina de maíz)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 calamares grandes, limpios y cortar la carne en triángulos en forma de diamante </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para la salsa: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ zanahoria, pelada y cortada en cubitos pequeños </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 chalota, pelada y cortada en cuabitos pequeños </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ pepino sin semillas y cortado en cubitos pequeños </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharadas de salsa de pescado </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucharadas de vinagre de arroz </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ cucharadas de salsa de tomate </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de azúcar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jugo de 2 limas </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para adornar: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cebollines, cortados en ángulo </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 lima cortada en cuartos </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 chile rojo, cortado finamente </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-fNgQv7oKnLk/TYUfno1hDvI/AAAAAAAAESE/tKFWG83MY90/s1600/IMG_2780+19032011+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://lh5.googleusercontent.com/-fNgQv7oKnLk/TYUfno1hDvI/AAAAAAAAESE/tKFWG83MY90/s640/IMG_2780+19032011+5.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> En un tazón grande, mezclar la pimienta, sal y la maicena. Rebozar el calamar en la harina de maíz. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Para hacer la salsa, coloque las zanahorias, la chalota, el pepino y el chile en otro tazón mediano y agregue la salsa de pescado, vinagre de arroz, salsa de tomate, azúcar y jugo de lima. Revuelva bien y deje a un lado mientras frita los calamares. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Freír los calamares en aceite caliente durante 3-5 minutos o hasta que estén dorados. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Retire el calamar de la sartén y colocar sobre papel de cocina para absorber el exceso de aceite. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Servir los calamares con la salsa y adornar con los cebollines, lima y el chile. </span><br />
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</span></div><a href="http://www.box.net/shared/7zkr6rr0ps" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/7zkr6rr0ps" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com43tag:blogger.com,1999:blog-2088989641982685881.post-58298868289373927912011-03-19T09:42:00.003+00:002011-03-19T22:03:50.199+00:00Oven burgers / Hamburguers no forno / Hamburguesas al horno<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Recipe source: </span></i><a href="http://mesapara4.blogspot.com/2008/11/hamburgueres-no-forno.html" style="font-weight: bold;" target="_new"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mesa para 4</span></i></a><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i> </span><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You quite right to say "these burgers are quick to prepare and even quicker to be eaten."</span></i></span><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have replaced the canned mushrooms for fresh ones and topped the burger with some grated cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TA4nLQ-u8jI/AAAAAAAADns/bt2tiGdpc4Y/s1600/IMG_0851+08062010+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TA4nLQ-u8jI/AAAAAAAADns/bt2tiGdpc4Y/s640/IMG_0851+08062010+e.jpg" width="640" /></a></div><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: normal;"><b><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></i></span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 hamburgers</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 package of ready to mix onion soup</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 heaped tbsp of Ketchup</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 ml double cream</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 g of mushrooms, cut into quarters</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml of beer</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g grated cheese</span></i><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> In an oven dish, lay the hamburgers and place the mushrooms on top.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> In a bowl, mix the onion soup, ketchup and add the double cream, mix everything well.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Add the beer and mix well.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Pour the sauce over the hamburgers, sprinkle with some grated cheese and bake in a preheated oven at 200º for about 30 minutes.</span></i><br />
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<div class="MsoNormal" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span><span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></span></i></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif;"><span class="Apple-style-span" style="font-size: 14px;"><b><i><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fonte da receita: </span></i><a href="http://mesapara4.blogspot.com/2008/11/hamburgueres-no-forno.html" style="font-weight: bold;" target="_new"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mesa para 4</span></i></a><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i> </span><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">E tens bastante razão ao dizer que "são rápidos de preparar e ainda mais rápidos de comer".</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></i><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Utilizei os mesmos ingredientes da receita original, mas substitui os cogumelos de lata por cogumelos frescos e adicionei queijo ralado.</span></i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TA4nOcYr8XI/AAAAAAAADn0/8snHW5FDmlo/s1600/IMG_0848+08062010+p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TA4nOcYr8XI/AAAAAAAADn0/8snHW5FDmlo/s640/IMG_0848+08062010+p.jpg" width="640" /></a></div><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredientes</span></i></span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 hamburgueres</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 pacote de sopa de Cebola</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 colheres de sopa de Ketchup</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 ml de Natas</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 g de cogumelos, frescos, cortados em quartos</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml de cerveja</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g queijo ralado</span></i><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 </span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dispor os hamburgueres num tabuleiro de forno e colocar os cogumelos por cima.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Numa tigela misturar a sopa de cebola com o ketchup, adicionar as natas, misturar tudo bem.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 </span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Por fim adicionar a cerveja e misturar bem.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 </span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Deitar este preparado por cima dos hamburgueres, espargir com queijo ralado e levar a forno pré-aquecido a 200º durante cerca de 30 minutos.</span></i><br />
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<div class="MsoNormal" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span><span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"><o:p></o:p></span></span></i></div><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></i><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Receta sacada del blog: </span></i><a href="http://mesapara4.blogspot.com/2008/11/hamburgueres-no-forno.html" style="font-weight: bold;" target="_new"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mesa para 4</span></i></a><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></i> </span><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Y tienes toda la razón al decir que "son rapidas de preparar e incluso ahún más rápidas de comer".</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></i><span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Utilize los mismos ingredientes de la receta original pero sustituye las setas en bote por setas frescas y añadi queso rallado.</span></i></span><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredientes</span></i></span><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 hamburguesas</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 paquete de sopa de cebolla</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de Ketchup</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 ml nata liquida</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 g de setas frescas, cortadas en cuartos</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 ml de cerveza</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100 g queso rallado</span></i><br />
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<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 </span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Colocar las hamburguesas en una fuente de horno, a seguir colocar las setas.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 </span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">En un cuenco mezclar la sopa de cebolla con el ketchup, agregue la nata liquida poco a poco hasta que todo esté bien mezclado.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 </span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Por último añadir la cerveza y mezclar bien.</span></i><br />
<span style="font-weight: bold;"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4</span></i></span><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> Pre-caliente el horno a 200º. Vierta el preparado sobre las hamburguesas y las setas, espolvorear con el queso y hornear durante 30 minutos aproximadamente.</span></i><br />
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</i></span></div><a href="http://www.box.net/shared/79gv3it51e" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></span></a><a href="http://www.box.net/shared/79gv3it51e" target="_blank"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="color: #660000;">Print / Imprimir receita / Imprimir receta</span></i></span></span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com45tag:blogger.com,1999:blog-2088989641982685881.post-7592535842803772552011-03-16T08:49:00.003+00:002011-03-16T10:20:17.723+00:00Lime mini cakes / Bolinhos de lima / Bizcochitos de lima<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lime mini cakes sounds delicious and these are absolutely fantastic. The texture is somewhere between a shortbread cookie and a snickerdoodle. So in other words, divine and they’ve got just the right amount of zest that makes them so perfect!</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you want to shape the dough into mini balls you must freeze it first, otherwise just spray a mini cupcake tray with same oil and fill each one with one tbsp of dough.</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-ifQ5RxCAo8I/TW6-xomAUWI/AAAAAAAAERI/sm2PGXy_pmU/s1600/IMG_2636+02032011+8e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://lh5.googleusercontent.com/-ifQ5RxCAo8I/TW6-xomAUWI/AAAAAAAAERI/sm2PGXy_pmU/s640/IMG_2636+02032011+8e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Recipe</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Time: about 1½ hours because the dough needs to chill in the fridge for about an hour.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Recipe makes 2 dozen mini cakes </b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-_UQfwlUMsTY/TW6-2PtkTcI/AAAAAAAAERM/n3ED_FItGLU/s1600/Picnik+collage+02032011+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="378" src="https://lh3.googleusercontent.com/-_UQfwlUMsTY/TW6-2PtkTcI/AAAAAAAAERM/n3ED_FItGLU/s640/Picnik+collage+02032011+1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-jq-Fg7JkeiI/TW6_OVfKq-I/AAAAAAAAERQ/pYHaA74Eg8M/s1600/IMG_2640+02032011+8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-jq-Fg7JkeiI/TW6_OVfKq-I/AAAAAAAAERQ/pYHaA74Eg8M/s320/IMG_2640+02032011+8.jpg" width="213" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g / ½ cup butter, room temp and very softened </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g / 1¼ cups sugar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 eggs plus 1 egg yolk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of 1 lime</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsp lime zest </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g / 2 cups plain flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">icing sugar for topping</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Preheat oven to 175ºC / 350°F. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> In a large bowl, cream butter and sugar until fluffy. Add eggs and egg yolk, beating until creamy. Beat in lime juice and zest just until combined.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Stir in flour, baking powder, and salt, mix well. Refrigerate dough 60 minutes, until firm or if you wish just pope it in the freezer for about 25 mins.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Shape dough into 2.5cm / 1-inch balls and place 2.5cm /1 inch apart on cookie sheets.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Bake 10 to 12 minutes, or until light golden. Transfer to wire rack. Let them cool completely. Dust cookies lightly with icing sugar through a hand strainer.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Many baking recipes call for "softened" butter, or room temperature butter. The reason for using softened butter is that you want to beat the butter (also called "creaming the butter"), either with sugar or without, and it's very hard to beat a cold stick of butter.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8bnRLnWC6fM/TW6_YWlsRxI/AAAAAAAAERU/yETCa5cPJdY/s1600/Picnik+collage+02032011+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://lh4.googleusercontent.com/-8bnRLnWC6fM/TW6_YWlsRxI/AAAAAAAAERU/yETCa5cPJdY/s640/Picnik+collage+02032011+2.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The best thing to do to soften your butter is to put it out on the kitchen counter for an hour before you have to use it. But sometimes we don't think that far ahead. One popular solution is to put the cold butter in the microwave for 10 to 20 seconds. The problem with microwaving butter is that the microwave can heat the butter unevenly, and tends to over-soften or even melt the butter in places. You want pliable butter for beating, not almost melting butter.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Here's a simple trick to soften butter quickly using some wax paper and a rolling pin.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Just put the stick of butter between two large pieces of wax paper. Using a rolling pin, press down on the butter. Roll it out they way you would roll out a pie crust. When the butter is about ¼ inch thick / 5mm, lift off the wax paper and peel away the butter (before it gets too soft to peel).</span><br />
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<a href="http://www.box.net/shared/mmx06d2foc" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><a href="http://www.box.net/shared/mmx06d2foc" target="_blank"><span class="Apple-style-span" style="color: #6aa84f; font-family: 'Trebuchet MS', sans-serif;">Print me </span></a><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: georgia; font-size: 14px; font-weight: bold; line-height: 21px;">~~~~~~~~~~~~~~~~~~~~~~</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Bolinhos de lima" absolutamente deliciosos e tão fantásticos. A textura é algo entre um "shortbread" (bolacha amanteigada) ou um "Snickerdoodle". Por outras palavras, divinos e tão perfeitos!</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-gztUCz67YK0/TW6_br9K9UI/AAAAAAAAERY/-64srW3fTJM/s1600/IMG_2643+02032011+7p1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-gztUCz67YK0/TW6_br9K9UI/AAAAAAAAERY/-64srW3fTJM/s640/IMG_2643+02032011+7p1.jpg" width="508" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Os "Snickerdoodles" são um tipo de biscoitos / bolachas de açúcar feitas com cremor de tártaro e bicarbonato de sódio, açúcar e canela. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Estes bolinhos são muito fáceis de fazer e conservam-se bem durante vários dias.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Se desejarem fazer bolinhas com a massa, é importante congelar a massa primeiramente. Se desejar acelarar o processo, untar uma forma para mini cupcakes e colocar uma colher de sopa de massa dentro de cada forminha e levar ao forno.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tempo total de preparação: cerca de 1 ½ hora, porque a massa necessita de refrigeração por cerca de uma hora. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Receita faz 2 dúzias de bolinhos </b></span><br />
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<a href="https://lh6.googleusercontent.com/-M6tDDXCqFd8/TW7AUeTSsQI/AAAAAAAAERc/SMt3DJROilo/s1600/IMG_2633+02032011+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh6.googleusercontent.com/-M6tDDXCqFd8/TW7AUeTSsQI/AAAAAAAAERc/SMt3DJROilo/s320/IMG_2633+02032011+4.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g de manteiga á temperatura ambiente (bem amolecida) </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de açúcar branco fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 ovos + 1 gema de ovo </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sumo de 1 lima</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de chá raspas de lima </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de farinha sem fermento </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de fermento em pó </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de sal </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">açúcar glacê para polvilhar </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Instruções: </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Preaqueça o forno a 175ºC. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>Numa tigela grande bata a manteiga e o açúcar até ficar cremoso. Adicione os ovos e gema de ovo, batendo muito bem. Incorporar o sumo e as raspas de lima, combinar tudo muito bem. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Adicione a farinha, o fermento e o sal, misture bem. Refrigere a massa por 60 minutos, ou se quiser coloque no congelador por cerca de 25 minutos. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Faça bolinhas de 2,5 cm, deixando espaços de 2,5 cm entre cada uma. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5 </b>Assar durante 10-12 minutos ou até dourarem. Transfira para uma grelha de cozinha e deixe arrefecerem por completamente. Polvilhe levemente com açúcar glacê. </span><br />
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<a href="http://www.box.net/shared/n3ut0o7x7c" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;" /></a><a href="http://www.box.net/shared/n3ut0o7x7c" target="_blank"><span class="Apple-style-span" style="color: #6aa84f;"> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Imprimir em Português</span></span></a><br />
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<div class="MsoNormal" style="text-align: center;"><span class="apple-style-span"><b><span lang="EN-US" style="color: #333333; font-family: Georgia, serif; font-size: 10.5pt;">~~~~~~~~~~~~~~~~~~~~~~</span></b></span><span lang="EN-US" style="font-family: 'Microsoft Sans Serif', sans-serif;"></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>"Bizcochitos de lima" suena absolutamente delicioso y fantástico. La textura de estes bizcochitos es entre el "shortbread" (bizcocho mantecado) o un "Snickerdoodle". En otras palabras divinas y tan perfectas!</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Si deseas hacer bolitas con la masa, es importante congelarla primeramente, si quieres acelerar el proceso solamente tienes que engrasar una fuente para mini cupcakes, rellenar con la masa y hornear.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-QP4YUUB8QPI/TW7BjC1yt2I/AAAAAAAAERg/_PWdPa9aV0M/s1600/IMG_2639+02032011+9e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="492" src="https://lh5.googleusercontent.com/-QP4YUUB8QPI/TW7BjC1yt2I/AAAAAAAAERg/_PWdPa9aV0M/s640/IMG_2639+02032011+9e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Las snickerdoodles son un tipo de galletas de azúcar hechas con crémor tártaro y bicarbonato de sodio, rebozadas en azúcar y canela. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Son muy fáciles de hacer y se conservan muy bien durante varios días. Se caracterizan por tener la superficie agrietada y pueden ser crujientes o blandas según el gusto y el tiempo de horneado. Existen muchas variantes para esta antigua receta y muchas preferencias en cuanto a su textura, pero todas conducen a una riquísima galleta de nombre extraño.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo total de preparación: 1 ½ horas, porque la masa requiere aproximadamente una hora de refrigeración.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>La receta hace 2 docenas de bizcochitos</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-V7nIq5PpUAI/TW7B-EGv7LI/AAAAAAAAERk/EITeSBgdCRY/s1600/Picnik+collage+02032011+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="290" src="https://lh6.googleusercontent.com/-V7nIq5PpUAI/TW7B-EGv7LI/AAAAAAAAERk/EITeSBgdCRY/s640/Picnik+collage+02032011+3.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g de mantequilla a temperatura ambiente (muy suave)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de azúcar fino</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 huevos + 1 yema de huevo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jugo de 1 lima</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucharaditas de ralladura de lima</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de harina sin levadura</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de polvo para hornear</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cucharadita de sal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">azúcar glaseado para espolvorear</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Instrucciones:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Precaliente el horno a 175ºC.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>En un bol batir la mantequilla y el azúcar hasta que quede cremoso. Añadir la yema de huevo y los huevos, batiendo bien. Incorporar el jugo y la ralladura de lima, mezcle todo bien.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Añadir la harina, el polvo de hornear y la sal, mezcle bien. Refrigere la masa durante 60 minutos, o si quieres ponerla en el congelador durante unos 25 minutos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Hacer bolitas de 2,5 cm, dejando 2,5 cm de espacio entre cada una.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5 </b>Hornear durante 10-12 minutos o hasta que estén doradas. Transladarlas a una rejilla de cocina y dejar enfriar completamente. Espolvorearlas con un poco de azúcar glaseado.</span></div><br />
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</div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com70tag:blogger.com,1999:blog-2088989641982685881.post-43698047906152178942011-03-10T21:17:00.006+00:002011-03-10T22:03:53.923+00:00Pan-fried scallops with lime & coriander / Vieiras com lima e coentros / Vieiras con lima y cilantro<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Delicious starter, the flavours are gorgeous and it is a nice twist serving scallops with lime.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OSvVkkAjifI/TSedg-EPrHI/AAAAAAAAELI/LMavY9PLCXw/s1600/IMG_2058+07012011+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_OSvVkkAjifI/TSedg-EPrHI/AAAAAAAAELI/LMavY9PLCXw/s640/IMG_2058+07012011+e.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Serves 2 as a starter</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cook 2 mins</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ready in 15 mins</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6-8 scallops</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp Carotino Healthier cooking oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large chopped garlic cloves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp chopped fresh red chilli</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of half a lime</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">roughly chopped coriander</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Fry the scallops in the Carotino cooking oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Finish off with roughly chopped coriander and salt and pepper. Serve straight away.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OSvVkkAjifI/TSnJgU7KWsI/AAAAAAAAELU/usmfSmbFeZk/s1600/plum+footer+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="62" src="http://3.bp.blogspot.com/_OSvVkkAjifI/TSnJgU7KWsI/AAAAAAAAELU/usmfSmbFeZk/s320/plum+footer+1.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Uma entrada bastante deliciosa. A lima e os coentros dão um toque bem especial ás vieiras.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TSedjTpOv7I/AAAAAAAAELM/uQxdoLoxFkY/s1600/IMG_2060+07012011+p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TSedjTpOv7I/AAAAAAAAELM/uQxdoLoxFkY/s640/IMG_2060+07012011+p.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 2 pessoas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação e tempos de confecção 15 minutos</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6-8 vieiras</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de azeite</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 dentes de alhos grande, picados</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de malagueta fresca vermelha, picada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sumo de meia lima</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">coentros picados</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal e pimenta preta recém moída</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Frite as vieiras no azeite durante 1 min, em seguida, dár-lhes a volta e polvilhe com os dentes de alho e a malagueta picada. Cozinhe por cerca de mais 1 minuto, depois esprema o sumo de lima.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>Polvilhe com os coentros picados, sal e pimenta. Sirva imediatamente.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OSvVkkAjifI/TSnJgU7KWsI/AAAAAAAAELU/usmfSmbFeZk/s1600/plum+footer+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="62" src="http://3.bp.blogspot.com/_OSvVkkAjifI/TSnJgU7KWsI/AAAAAAAAELU/usmfSmbFeZk/s320/plum+footer+1.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Vieiras fritas con lima y cilantro</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Una entrada muy delicioso. El limón y cilantro le dan un toque especial y las vieiras.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OSvVkkAjifI/TSedlX4DoDI/AAAAAAAAELQ/w9BLc-IoEjU/s1600/IMG_2056+07012011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_OSvVkkAjifI/TSedlX4DoDI/AAAAAAAAELQ/w9BLc-IoEjU/s640/IMG_2056+07012011+s.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 2 personas</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo de preparación y cocción 15 minutos</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6-8 vieiras</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de aceite de oliva</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 dientes de ajo, picados</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharadita de chile fresco, picado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jugo de media lima</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cilantro</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal y pimienta negra recién molida </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Freír las vieiras en aceite de oliva durante 1 minuto, luego darles la vuelta, y espolvorear con el ajo y la guindilla. Cocine durante 1 minuto y exprimir el jugo de lima.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Espolvoree con cilantro picado, sal y pimienta. Sirva inmediatamente.</span><br />
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<a href="http://www.box.net/shared/cp2ufdrqan" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: medium none;" /></a><a href="http://www.box.net/shared/cp2ufdrqan" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Print / Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com28tag:blogger.com,1999:blog-2088989641982685881.post-49516756428666888962011-03-04T09:03:00.002+00:002011-03-05T00:14:32.392+00:00Monkfish Soup / Sopa de tamboril / Sopa de rape<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>I improvised a fantastic soup today, using some of the stuff I had in my kitchen cupboards and fridge.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation Time: 1 hour</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Quantity: 6 servings</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OSvVkkAjifI/TQdic_i1LrI/AAAAAAAAEJI/IfP0ywhGeu0/s1600/IMG_1972+13122010+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_OSvVkkAjifI/TQdic_i1LrI/AAAAAAAAEJI/IfP0ywhGeu0/s640/IMG_1972+13122010+e.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g skinless monk fish</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.5L water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 onion, finely chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 garlic cloves, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 large carrots, peeled and coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 large sweet potatoes, peeled and cut into cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g cherry tomatoes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">750g parsnips, peeled and coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g potatoes, peeled and cut into cubes </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g swede, peeled and cut into cubes </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 tbsp tomato puree</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fresh coriander </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Take fish, remove any membrane from fish and cook in a large pan with water with a little salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Once cooked, remove the fish from the water, reserve the cooking water. Take the monk-fish flesh off the bone and cut into fairly large pieces, set aside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Saute the onion and the garlic for a few minutes, then all the vegetables. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Then add the reserved fish cooking water and cook until tender.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Add tomato puree and simmer for a further 15 minutes, blend everything.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Add the flaked fish to the soup and check the seasoning. Sprinkle with coriander and serve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Hoje apresento uma sopa totalmente improvisada e bem fantástica usando ingredientes que tinha no frigorifico por usar.</b> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tempo de Preparação: 1 hora</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 6 pessoas</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_OSvVkkAjifI/TQdifexathI/AAAAAAAAEJM/BkwGjgQHQOc/s1600/IMG_1968+13122010+P.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_OSvVkkAjifI/TQdifexathI/AAAAAAAAEJM/BkwGjgQHQOc/s640/IMG_1968+13122010+P.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g de tamboril</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1.5L de água</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebola</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 dentes de alho, picados</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cenouras grandes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 batatas doces, grandes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g de tomates-cereja</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">750g de pastinacas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500g de batatas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de couve-nabo-da-Suécia / rutabaga</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 c. de sopa de azeite</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 c. de sopa de polpa de tomate</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">coentros q.b.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal q.b.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Arranje o peixe e leve-o a cozer na água com um pouco de sal.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Depois de cozido, retire o peixe da água, reserve a água da cozedura. Rejeite as peles e as espinhas e lasque o peixe grosseiramente, reserve.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Descasque a cebola, os dentes de alho e todos os restantes legumes, corte-os em cubinhos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Numa panela, aqueça o azeite e junte-lhe a cebola e os dentes de alho, deixe dourar durante uns minutos, depois adicione todos os legumes, incluindo os tomates-cereja deixe ganhar um pouco de cor. Junte a água da cozedura do peixe e cozinhe até ficar tudo bem tenro.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Quando estiver tudo cozido, junte a polpa de tomate e deixe cozinhar por mais 15 minutos, triture tudo.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6 </b>Adicione o peixe e rectifique os temperos. Polvilhe com coentros picados, retire do lume e sirva decorado a gosto.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hoy les presento una sopa </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">bastante excepcional</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> y completamente improvisada, utilizando ingredientes que tenia en la nevera para usar.</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tiempo de preparación: 1 hora</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para: 4 personas</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="background-color: white;">Ingredientes</b></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">500 g de rape</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">1.5L agua</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">1 cebolla, picada</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">3 dientes de ajo, picados</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">3 zanahorias grandes, cortadas en trozos</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">2 camotes, grandes cortados en trozos</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">300 g de tomates cherry</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">750g de chirivías / pastinacas, cortados en trozos</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">500 g de patatas, cortadas en trozos</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">250g de nabicol o rutabaga, cortados en trozos</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">2 cucharadas de aceite de oliva</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">5 cucharadas de puré / pulpa de tomate</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">cilantro al gusto</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">sal </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b style="background-color: white;">Preparación</b></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><b>1</b> En el 1.5L de agua con un poco de sal se pone a cocer el pescado hast que quede tierno.</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Aparta y saca el pescado, reservando el caldo. Deja templar y saca toda la carne, desechando la piel, las espinas y los cartílagos. Reserva la carne del pescado.</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><b>3</b> En una cacerola, caliente el aceite y agregar a la cebolla y el ajo, dejar que se dore durante unos minutos, luego añadir todas las verduras, los tomates cherry y saltear durante unos minutos.</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Añadir el agua de cocción del pescado y cocinar hasta que esté todo tierno.</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Cuando todo esté cocido, añadir el puré de tomate y cocine a fuego lento durante 15 minutos, despues triturar todo muy bien.</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Agregar el pescado. Espolvoree con cilantro, retirar del fuego y servir.</span><br />
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<a href="http://www.box.net/shared/c7h4kgj8u1" target="_blank"><span class="Apple-style-span" style="color: #660000;"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></span></a><a href="http://www.box.net/shared/c7h4kgj8u1" target="_blank"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Print / Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com39tag:blogger.com,1999:blog-2088989641982685881.post-63542515499044949592011-03-01T10:07:00.003+00:002011-03-01T22:15:17.479+00:00Strawberry Bonbons / Bombons de morango / Bombones de fresa<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>These <span class="Apple-style-span" style="color: #cc0000;">strawberry</span><span class="Apple-style-span" style="color: red;"> </span>and <span class="Apple-style-span" style="color: #783f04;">chocolate</span> bonbons are a taste of heaven. Don`t leave them out of the fridge for to long or they will melt but they are really worth it.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Seek out quality chocolate and the results will shine through. High-quality chocolate will make a distinctive, crisp, snap when broken, shattering cleanly. It should also start to melt when you hold it in your hand for a few seconds, the quicker the better, as this indicates a high cocoa butter content.</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Prep 30 min (plus freezing)</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cook 25 min</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes 30 bonbons</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g strawberries</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g vanilla ice cream, softened</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">vanilla wafers or cookies</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g dark chocolate, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g pistachios, chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pint of salt</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Pulse the strawberries and sugar in a food processor to chop, then add them to a medium saucepan, simmer the strawberries and sugar over medium heat. Cook, stirring occasionally, until softened and syrupy, about 20 minutes. Let cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Transfer the ice cream to a large bowl, fold in the strawberry sauce. Cover and freeze until firm, about 2 hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Place the cookies flat side down on a parchment-paper-lined baking sheet. Top each cookie with 1 small scoop of ice cream. Freeze until firm, about 30 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4 </b>Place a heatproof bowl over hot water to melt the chocolate, add a pinch of salt to the chocolate and stir well. Dunk each bonbon into the chocolate to coat, (use a fork to dunk each bonbon into the chocolate), return to the prepared baking sheet. Immediately sprinkle with the pistachios. Freeze until firm, about 30 minutes. </span><br />
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</span></div><div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para fazer bombom é preciso carinho e cuidado e principalmente que o ingrediente principal, o chocolate seja de boa qualidade. </b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Então compre os seus ingredientes, e mãos a obra! </b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para o chocolate ficar escuro, utilizar 2 partes de chocolate ao leite para 1 parte de chocolate meio amargo. </b></span><br />
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</b></span></div></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Estes bombons de <span class="Apple-style-span" style="color: #cc0000;">morango</span> e <span class="Apple-style-span" style="color: #783f04;">chocolate</span> são uma amostra do paraíso.</b></span></div><div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Não deixá-los fora do congelador durante muito tempo pois irão derreter, mas são tão deliciosos que realmente vale a pena.</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TU7dKrnug1I/AAAAAAAAEOM/ImW5KWqmew4/s1600/IMG_2478+06022011+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TU7dKrnug1I/AAAAAAAAEOM/ImW5KWqmew4/s640/IMG_2478+06022011+1.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação 30 minutos (mais tempo de congelamento)</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Confecção 25 minutos</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Quantidade 30 bombons</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200g de morangos</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300g de gelado de baunilha, amolecido</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">bolachinhas de baunilha </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de açúcar</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250g de chocolate preto amargo picado</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g de pistáchios picados</span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Num processador de alimentos, coloque os morangos e o açúcar e pique tudo. Depois colocar numa panelinha e leve a fogo médio. Cozinhe, mexendo ocasionalmente, até ficar meloso, cerca de 20 minutos. Deixe arrefecer.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2 </b>Coloque o gelado numa tigela grande e adicione o molho de morangos. Cubra e coloque no congelador durante aproximadamente 2 horas.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coloque as bolachinhas sobre uma bandeja coberta com papel manteiga Coloque uma bolinha da mistura de gelado e morango sobre cada bolachinha (faça as bolinhas com a ajuda de uma colher boleadora para melão). Congele até ficar firme, cerca de 30 minutos.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Derreta o chocolate em banho-Maria e adicione uma pitada de sal ao chocolate e envolva bem. Retire as bolinhas do congelador e revesti-las no chocolate. Volte a colocar os bombons na bandeja preparada e polvilhe-os imediatamente com os pistáchios picados. Congele até ficarem firmes, cerca de 30 minutos.</span></div></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TU7i76CS8fI/AAAAAAAAEOk/vmo_iSNogSI/s1600/Strawberry+footer+magic+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="32" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TU7i76CS8fI/AAAAAAAAEOk/vmo_iSNogSI/s320/Strawberry+footer+magic+1.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Estos bobones de <span class="Apple-style-span" style="color: #cc0000;">fresa</span> y <span class="Apple-style-span" style="color: #783f04;">chocolate</span> son una muestra del paraíso.</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>No dejar los bombones fuera del frigorífico mucho tiempo para que no se derritan, pero son tan deliciosos que realmente merece la pena el trabajo.</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OSvVkkAjifI/TU7efS17t3I/AAAAAAAAEOc/8dE-jCJutaU/s1600/IMG_2495+06022011+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_OSvVkkAjifI/TU7efS17t3I/AAAAAAAAEOc/8dE-jCJutaU/s640/IMG_2495+06022011+s.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cantidad 30 bombones</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TU7dKrnug1I/AAAAAAAAEOM/ImW5KWqmew4/s1600/IMG_2478+06022011+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TU7dKrnug1I/AAAAAAAAEOM/ImW5KWqmew4/s320/IMG_2478+06022011+1.jpg" width="213" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 g de fresas</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300 g de helado de vainilla, ablandado</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">galletitas de vainilla</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de azúcar</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 g de chocolate negro amargo, picado</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75 g de pistachos, picados</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pizca de sal </span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>En una procesador de alimentos, coloque las fresas y el azúcar y picar todo bien. Después ponerlass en una cacerola pequeña y llevar a fuego medio. Cocinar durante unos 20 minutos. Deje que se enfríe por completo.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Coloque el helado en un recipiente grande y agregue el puré de fresas. Cubra y coloque en el congelador durante 2 horas.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coloque las galletas sobre una bandeja cubierta con papel manteca, coloque una bolita de mezcla de helado sobre cada galleta. Congelar hasta que estén firmes, aproximadamente 30 minutos.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4 </b>Derrita el chocolate al baño-María y despues añadir una pizca de sal al chocolate. Rebozar las bolitas en el chocolate. Vuelva a colocarlas sobre la bandeja preparada y espolvorearlas inmediatamente con los pistachos picados. Congele hasta que estén firmes, aproximadamente unos 30 minutos.</span></div></div></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<a href="http://www.box.net/shared/kkl3vb6qso" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/kkl3vb6qso" target="_blank"><span class="Apple-style-span" style="color: #cc0000; font-family: 'Trebuchet MS', sans-serif;">Print / Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com53tag:blogger.com,1999:blog-2088989641982685881.post-1547698641617130162011-02-24T19:20:00.001+00:002011-02-24T21:19:37.187+00:00Pulled Pork Sandwich with Slaw / Sanduiche de pulled pork / Sándwich de pulled pork<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Pulled pork sandwiches can hardly be called sandwiches. The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart. Well, perhaps if you used a sturdier bun it could be eaten like a sandwich. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Pulled pork is the perfect slow-cooking winter dish, warm and spicy. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Oh well, just enjoy it.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Browsing through <a href="http://closetcooking.blogspot.com/2010/08/bbq-pulled-pork-sandwich.html" style="font-style: italic; font-weight: bold;" target="_new">Closet Cooking</a> I found this delicious and very easy recipe cooked in the slow cooker.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TGhC6fs9rTI/AAAAAAAAD9c/AkPN8mApljs/s1600/IMG_1300+15082010+e.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TGhC6fs9rTI/AAAAAAAAD9c/AkPN8mApljs/s640/IMG_1300+15082010+e.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes 4+ servings</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 (3 pound) pork shoulder / butt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup bbq sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 buns</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cups coleslaw</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">rocket leaves salad</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">mild Peppadew peppers</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sliced green Jalapeños</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Put the pork in the slow cooker, pour 1/2 cup of the bbq sauce over it and cook on low heat for 8 hours.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Remove the pork from the slow cooker and let cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3 </b>Meanwhile, skim the fat from the juices, place the juices in a sauce pan and simmer to reduce.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Mix as much of the juices as you want into the remaining bbq sauce.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> When the pork is cool enough to work with, shred it with a pair of forks.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Assemble sandwiches and enjoy.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Coleslaw is something most of us have grown up eating. </span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 onion, grated</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 carrots, grated</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small white cabbage, shredded</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp grain mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tbsp mayonnaise</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">juice of a lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sea salt and freshly ground black pepper</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Mix all the ingredients in a large bowl, season to taste.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TGhGwboM0rI/AAAAAAAAD9k/A77YU2Mvw0g/s1600/pink+flower+footer+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TGhGwboM0rI/AAAAAAAAD9k/A77YU2Mvw0g/s320/pink+flower+footer+1.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Sanduiche de pulled pork com salada coleslaw </span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Pulled pork é um tipo de churrasco típico da culinária dos Estados Unidos da América, preparado com carne de porco, normalmente do pescoço.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Consiste num método lento de preparação em lume brando. Com o tempo prolongado e com a temperatura pouco elevada, a carne torna-se suficientemente tenra para poder ser desfiada (pulled, em inglês).</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>O pulled pork é normalmente cozinhado lentamente através de um método em que a carne é assada através do fumo, existindo, contudo, outras formas de preparação que não assam a carne, como, por exemplo, através de uma panela de cozedura lenta do tipo conhecido por "slow cooker" ou de um forno.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>sanduíches de carne de porco puxada dificilmente pode ser chamado de sanduíches. </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Esta receita foi retirada do Blog <a href="http://closetcooking.blogspot.com/2010/08/bbq-pulled-pork-sandwich.html" style="font-style: italic; font-weight: bold;" target="_new">Closet Cooking</a></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TGhC0q1EZKI/AAAAAAAAD9M/hySL-yHyalQ/s1600/IMG_1298+15082010+p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TGhC0q1EZKI/AAAAAAAAD9M/hySL-yHyalQ/s640/IMG_1298+15082010+p.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Faz 4 + sanduiches</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1½ Kg de cachaço de porco</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 g de molho barbecue, comprado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 pães</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 g de salada coleslaw </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">rúcula</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimentos Peppadew</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimentos Jalapeños verdes</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Unte a carne de porco com o metade do molho barbecue e coloque na slow cooker, cozinhe por 8 horas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Retire a carne da panela e deixe arrefecer.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Coar o molho da carne e colocar num tachinho, ferver e deixar ferver até reduzir a gosto.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4</b> Misturar o molho da carne que reduziu com o restante molho barbecue.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Desfiar a carne de porco com um par de garfos.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Montar as sanduíches e servir.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Salada Coleslaw </span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebola ralada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cenouras raladas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 couve branca pequena, finamente picada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de sopa de mostarda em grão</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 c. de sopa de maionese</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sumo de um limão</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal e pimenta preta recém moída</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Misture todos os ingredientes numa tigela grande, tempere a gosto.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TGhGwboM0rI/AAAAAAAAD9k/A77YU2Mvw0g/s1600/pink+flower+footer+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TGhGwboM0rI/AAAAAAAAD9k/A77YU2Mvw0g/s320/pink+flower+footer+1.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Sándwich de pulled pork con ensalada de col</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El</b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b> pulled pork, en Inglés literalmente ‘cerdo desgarrado’ es un tipo de barbacoa. Es un método de preparación en el que la carne de cerdo, normalmente espaldilla o mezcla de cortes, se prepara en una cocción a baja temperatura durante mucho tiempo, lo que hace que la carne se ablande y se desgarre fácilmente en trocitos.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>En los Estados Unido el pulled pork suele cocinarse a fuego lento mediante un método de humo, si bien también puede emplearse un slow cooker o un horno.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Receta sacada del Blog <a href="http://closetcooking.blogspot.com/2010/08/bbq-pulled-pork-sandwich.html" style="font-style: italic; font-weight: bold;" target="_new">Closet Cooking</a></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TGhC3vV8pHI/AAAAAAAAD9U/-n8T3NVfkiw/s1600/IMG_1298+15082010+s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TGhC3vV8pHI/AAAAAAAAD9U/-n8T3NVfkiw/s640/IMG_1298+15082010+s.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Rinde 4 + sándwiches </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ kg de espaldilla de cerdo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 g de salsa de barbacoa, de compra</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 panecillos</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250 g de ensalada coleslaw (ensalada de col)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">rúcula</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">pimientos Peppadew</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chiles jalapeños verdes</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1 </b>Untar la carne de cerdo con mitad de la salsa barbacoa y coloque en la olla slow cooker, cocine por 8 horas.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Retire la carne de la olla y deje enfriar.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Colar la salsa y ponerla en una cazuela, hervir y reduzca al gusto.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4 </b>Después, mezcle la salsa que ha reducido con el resto de salsa de barbacoa.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Desgarre la carne de cerdo con un par de tenedores.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Montar los bocadillos y servir.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Ensalada de col </span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cebolla, rallada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 zanahorias ralladas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 col blanca pequeña, finamente picada</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucharada de mostaza en grano</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cucharadas de mayonesa</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">jugo de un limón</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sal y pimienta negra recién molida</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Mezclar todos los ingredientes en un tazón grande, sazone al gusto.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TGhGwboM0rI/AAAAAAAAD9k/A77YU2Mvw0g/s1600/pink+flower+footer+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TGhGwboM0rI/AAAAAAAAD9k/A77YU2Mvw0g/s320/pink+flower+footer+1.jpg" /></a></div><a href="http://www.box.net/shared/k3zotvh3lm" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/k3zotvh3lm" target="_blank"><b><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><i>Print / Imprimir receita / Imprimir receta</i></span></span></b></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com43tag:blogger.com,1999:blog-2088989641982685881.post-34162423712452106332011-02-20T13:06:00.004+00:002011-02-20T18:21:24.250+00:00Tea cups & chocolate oat biscuits / Chá e Bolachas / Té y Galletas<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"></span></b></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Hola, hoy comparto con vosotros otra r</b></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><b>eceta que hice "Tazitas de té y galletas de avena y chocolate" y las fotos que tomé y que fue publicada en la <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http://skin.issuu.com/v/white/layout.xml&showFlipBtn=true" style="font-style: italic; font-weight: bold;" target="_new"> revista online Whole Kitchen </a> </b></b></span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Os invito a echar un vistazo al maravillosa trabajo que es producido por esta revista online mensual.</b></span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Espero que les guste mi trabajo, así como el trabajo de las demás <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http://skin.issuu.com/v/white/layout.xml&showFlipBtn=true" style="font-style: italic; font-weight: bold;" target="_new"> colaboradoras </a> ♥</b></span></b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-weight: 800;">Podéis consultar esta receta en la <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http://skin.issuu.com/v/white/layout.xml&showFlipBtn=true" style="font-style: italic; font-weight: bold;" target="_new"> pag 83 y 113 </a> y otro montón de deliciosas recetas <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http://skin.issuu.com/v/white/layout.xml&showFlipBtn=true" style="font-style: italic; font-weight: bold;" target="_new"> aqui </a></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GP7MjiSAybc/TSOg4c1iDJI/AAAAAAAAEKI/FOENX3ai6OE/s1600/IMG_2246+04012011+5+s1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-GP7MjiSAybc/TSOg4c1iDJI/AAAAAAAAEKI/FOENX3ai6OE/s640/IMG_2246+04012011+5+s1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"></span></b></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Una de las tradiciones más típicas y populares en Inglaterra, es la de la llamada “hora del té”. Para los Ingleses el té, es algo más que una bebida, es toda una tradición.</b></span></b></span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>El que actualmente conocemos como “Té de las 5″ o “Afternoon tea” no empezó a tomarse como tal hasta principios del siglo XIX.</b></span></b></span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cuenta la historia que una tarde de 1830, Ana, la séptima Duquesa de Bedford, pidió que le trajeran a su habitación un poco de té y algún refrigerio ligero.</b></span></b></span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Pasados los años esta inocente merienda ocasional se convirtió en toda una tradición, No obstante hoy en día existe una gran variedad de pastas, dulces y saladas con las que suele acompañarse un típico té inglés.</b></span></b></span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Sin duda, una tradición Made in England.</b></span></b></span></b></span></div></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b> </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"></span></b></span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Este delicioso postre es un homenaje a esta bebida nacional. Aconsejo hacer las galletas primeramente para que el chocolate se seque por completo.</b></span></b></span></b></span></div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Después de todo, a quien no le gusta una taza de té y galletas?</b></span></b></span></b></span></div></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b> </b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-keIZjNqI9Vc/TSOg52ewDCI/AAAAAAAAEKM/9lLHQE-YlQY/s1600/Picnik+collage+04012011+collage2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="http://2.bp.blogspot.com/-keIZjNqI9Vc/TSOg52ewDCI/AAAAAAAAEKM/9lLHQE-YlQY/s640/Picnik+collage+04012011+collage2.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<div style="text-align: center;"><object style="height: 297px; width: 420px;"><param name="movie" value="http://static.issuu.com/webembed/viewers/style1/v1/IssuuViewer.swf?mode=embed&layout=http%3A%2F%2Fskin.issuu.com%2Fv%2Flight%2Flayout.xml&showFlipBtn=true&documentId=110203031406-f3c184e246f54481ad55a1bc7470e904&docName=wholekitchenmagazine4&username=wholekitchen&loadingInfoText=WHOLE%20KITCHEN%20Magazine%20N%C2%BA%204&et=1296728418718&er=0" /><param name="allowfullscreen" value="true"/><param name="menu" value="false"/><embed src="http://static.issuu.com/webembed/viewers/style1/v1/IssuuViewer.swf" type="application/x-shockwave-flash" allowfullscreen="true" menu="false" style="width:420px;height:297px" flashvars="mode=embed&layout=http%3A%2F%2Fskin.issuu.com%2Fv%2Flight%2Flayout.xml&showFlipBtn=true&documentId=110203031406-f3c184e246f54481ad55a1bc7470e904&docName=wholekitchenmagazine4&username=wholekitchen&loadingInfoText=WHOLE%20KITCHEN%20Magazine%20N%C2%BA%204&et=1296728418718&er=0" /></object></div><div style="text-align: left; width: 420px;"> <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http%3A%2F%2Fskin.issuu.com%2Fv%2Flight%2Flayout.xml&showFlipBtn=true" target="_blank">ABRIR PUBLICACIÓN</a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-weight: normal;"><b>Hi everyone</b></span></b></span></b></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>My delicious "Tea cups and Chocolate oat biscuits" and pictures have been featured in <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http://skin.issuu.com/v/white/layout.xml&showFlipBtn=true" style="font-style: italic; font-weight: bold;" target="_new"> Whole Kitchen online magazine </a> </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>The magazine is only in Spanish but please feel free to browse through.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>I hope you enjoy my work ♥</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>These puddings make the most of our national brew. Like any cuppa, they are best served with steam still coming off the top. Unlike cuppas, they`re good cold too. Make the biscuits ahead so they can set.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TSOfikmDYHI/AAAAAAAAEJ4/uPa1sOzE_Wg/s1600/IMG_2247+04012011+3+e1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TSOfikmDYHI/AAAAAAAAEJ4/uPa1sOzE_Wg/s640/IMG_2247+04012011+3+e1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Makes 6 tea cups</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Make about 16 biscuits</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparation: 40 minutes</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cooking: 2 hours 5 minutes, plus setting</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OSvVkkAjifI/TSOpu10YWLI/AAAAAAAAEKU/uSEJhyJCDeo/s1600/tea+cup+and+pot+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_OSvVkkAjifI/TSOpu10YWLI/AAAAAAAAEKU/uSEJhyJCDeo/s200/tea+cup+and+pot+3.jpg" width="132" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients for the biscuits:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g self-raising flour</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g porridge oats</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp bicarbonate of soda</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ tsp ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp golden syrup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g milk chocolate broken into small pieces</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Tea Cups</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">568ml double cream</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">350ml whole milk</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 tea bags</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 tbsp caster sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 egg yolks</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_OSvVkkAjifI/TSOfkxFx-iI/AAAAAAAAEJ8/YcJ3YSL-3w0/s1600/Picnik+collage+04012011+collage3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="380" src="http://1.bp.blogspot.com/_OSvVkkAjifI/TSOfkxFx-iI/AAAAAAAAEJ8/YcJ3YSL-3w0/s640/Picnik+collage+04012011+collage3.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Preheat the oven to 170ºC/Gas 3. Mix together the flour, sugar, oats, bicarb of soda and cinnamon. Melt the butter and syrup together with ½ tsp hot water in a pan. Pour this over the dry mixture and stir until well combined.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Measure teaspoonfuls of the mixture onto a lined baking sheet and flatten each one into a circle with the bottom of a cup. Tidy the sides, then bake for 8 minutes, until golden. Cool.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3 </b>Melt the chocolate. Spread it over each biscuit, about ½ tsp per biscuit, drag a fork over to decorate. Leave to set for at least 1 hour.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4 For the tea cups</b>, preheat the oven to 170ºC/Gas 3. Stand six ovenproof 150ml tea cups in a roasting tin. Put the cream, milk and tea bags in a heavy-based pan with 4 tbsp sugar and place on a low heat for 10 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> While the cream warms, whisk the egg yolks with 4 tbsp sugar for 5 minutes, until the yolks turn to a creamy white.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Bring the cream to just under boiling point and strain, immediately over the yolks. Stir to combine thoroughly. Sieve the mixture into a large measuring jug. Skim off the foamy bubbles and pour through a fine tea strainer into each tea cup, filling each one to two-thirds full. Skim off any more bubbles.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Transfer the tin to the oven shelf, pull the shelf out and half fill the tin with boiling water before sliding it back into place.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Bake for 40 minutes. Remove from the oven, they should be firm but with a slight wobble in the centre. Allow to stand in the roasting tin and serve immediately or leave to cool. Serve each cup on a saucer with a chocolate biscuit or two for dipping.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Olá pessoal</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Esta foi a receita que fiz "Chá e Bolachas de aveia e chocolate" e as fotos que tirei e que foi publicada na <a href="http://issuu.com/wholekitchen/docs/wholekitchenmagazine4?mode=embed&layout=http://skin.issuu.com/v/white/layout.xml&showFlipBtn=true" style="font-style: italic; font-weight: bold;" target="_new"> revista online Whole Kitchen </a> </b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>A revista é apenas em Espanhol, mas convido-os a dar uma olhadela ao trabalho maravilhosa que é produzido por esta revista online mensal.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Espero que gostem do meu trabalho, assim como o trabalho das outras participantes ♥</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Chícaras de chá e bolachas de aveia e chocolate.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>De certeza que já ouviram a expressão "chá das cinco".</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Na verdade, o chá é servido a partir das duas da tarde aqui na Inglaterra. A tradição do chá "Ingles" é datada do ano de 1800 e creditada a sétima duquesa de Bedford, Anna.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Este delicioso costume pode ser conferido em hotéis e casas especializadas na Inglaterra. Esta sobremesa é um tributo a esta bebida nacional. Aconselho a fazer as bolachas primeiramente para que o chocolate possa secar bem.</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Afinal de contas quem é que não gosta de um cházinho e bolachas de chocolate?</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_OSvVkkAjifI/TSOgJjIXbTI/AAAAAAAAEKA/J-oV8N9FosE/s1600/IMG_2256+04012011+8+p1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_OSvVkkAjifI/TSOgJjIXbTI/AAAAAAAAEKA/J-oV8N9FosE/s640/IMG_2256+04012011+8+p1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Quantidade: 6 chícaras de chá</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Quantidade: 16 biscoitos</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preparação: 40 minutos</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Confecção: 2 horas 5 minutos</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_OSvVkkAjifI/TSOpxxPM8gI/AAAAAAAAEKY/X7GLBMEx7tI/s1600/tea+cup+and+pot+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/_OSvVkkAjifI/TSOpxxPM8gI/AAAAAAAAEKY/X7GLBMEx7tI/s200/tea+cup+and+pot+2.jpg" width="150" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes para as bolachas:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de farinha com fermento</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de açúcar refinado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de flocos de aveia </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de bicarbonato de sódio</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ c. de chá de canela em pó</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">50g de manteiga sem sal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 c. de chá de golden syrup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">75g de chocolate de leite, partido em pedaços pequenos</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Para os pudins</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">568 ml de natas gordas</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">350ml de leite gordo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 saquinhos de chá preto</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 c. de sopa de açúcar refinado</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 gemas de ovos</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>1</b> Pré-aqueça o forno a 170ºC/Gás 3. Misture a farinha, o açúcar, os flocos de aveia, o bicarbonato de sódio e a canela. Derreta a manteiga e o golden syrup com ½ c.de chá de água bem quente numa panelinha. Verta esta mistura sobre os ingredientes secos e misturar bem.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>2</b> Coloque colheres de chá de massa das bolachas sobre travessa forrada com papel vegetal e achate cada uma das bolachas com o fundo de uma chícara. Levar ao forno por cerca de 8 minutos ou até dourar. Deixem arrefecerem por completo</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>3</b> Derreta o chocolate e barre-o sobre cada bolacha, cerca de ½ c. de chá por cada bolacha, arraste um garfo sobre o chocolate para decorar. Deixar secar por completo (pelo menos uma hora).</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>4 Para as chícaras de chá</b>, pré-aqueça o forno a 170ºC/Gás 3. Vai necessitar 6 chícaras com a capacidade de 150ml cada uma resistentes ao calor. Coloque as natas e os saquinhos de chá numa panela pesada com 4 c. de sopa de açúcar e leve a lume brando baixo por 10 minutos. Cuidadosamente levante a mistura até quase ao ponto de ebulição</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>5</b> Enquanto isso com um batedor eléctrico, bata as gemas de ovos com 4 c. de sopa de açúcar durante 5 minutos, vai obtêr um creme esbranquiçado espumoso.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>6</b> Coar a mistura de natas e verta sobre o creme de gema de ovos, misture bem. Volte a coar a mistura se notar que tem muita espuma e divida pelas 6 chícaras.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>7</b> Coloque as chícaras numa travessa de forno com água fervendo.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>8</b> Asse em banho-maria durante 40 minutos. Retire do forno, os pudins devem estar firmes, mas ao mesmo tempo têr uma ligeira oscilação no centro. Estão prontos a servir de imediato ou se desejar deixe arrefecer um pouco. Sirva com as bolachas de aveia e chocolate.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.box.net/shared/xgl80f4n1z" target="_blank"><img src="http://i342.photobucket.com/albums/o421/anamariapowell/impresora.gif" style="border: none;" /></a><a href="http://www.box.net/shared/xgl80f4n1z" target="_blank"><span class="Apple-style-span" style="color: #e06666; font-family: 'Trebuchet MS', sans-serif;">Print / Imprimir </span></a></div>Ana Powellhttp://www.blogger.com/profile/06207536335996545519noreply@blogger.com45