tag:blogger.com,1999:blog-43864503885573330212014-03-19T09:03:26.017ZThe Portuguese Magic Spoon - Homestyle Cooking RecipesVídeo Receitas culinárias tradicionais e outras do dia a dia, ao estilo caseiro Português.Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-4386450388557333021.post-34196879442676266362012-12-08T11:11:00.001Z2012-12-08T15:07:08.234ZReceita de Baguete Dijon<a href="http://1.bp.blogspot.com/-tnFxya_p6DE/UMMbeM2NuAI/AAAAAAAAAaI/Mvr1rrw9LdI/s1600/DSC00704-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tnFxya_p6DE/UMMbeM2NuAI/AAAAAAAAAaI/Mvr1rrw9LdI/s1600/DSC00704-4.jpg" height="360" width="640" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-swEcBF2Ayak/UMM3aTUAQ_I/AAAAAAAAAag/51HCD0VCWXc/s1600/c%25C3%25B3digo_necasdevaladares.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-swEcBF2Ayak/UMM3aTUAQ_I/AAAAAAAAAag/51HCD0VCWXc/s1600/c%25C3%25B3digo_necasdevaladares.jpg" /></a></div><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"><b>Baguete Dijon</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"></span><br /><div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Ingredientes para 1 pessoa:</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"></span><br /><div><br /></div><div><span style="font-family: Arial, Helvetica, sans-serif;">1 baguete</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div><span style="font-family: Arial, Helvetica, sans-serif;">100 gr de febra fina</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3 ou 4 cogumelos</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">50 ml de natas</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">1/2 colher de chá de mostarda de Dijon</span><br /><br /></div><div></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><span style="font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Preparação:</b></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><br /></div><div><span style="font-family: Arial, Helvetica, sans-serif;">Abrir as baguetes ao meio e levar ao grelhador para aquecer e tostar um pouco.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cortas as febras em tiras, já temperadas com sal.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Fritar a carne em óleo vegetal.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Laminar os cogumelos.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Depois de fritar a carne, escorrer a gordura e juntar os cogumelos com as natas, temperando com sal e a mostarda.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Cozinhar conforme vídeo.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Montar a sandes.</span><br /><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><span style="font-family: Arial,Helvetica,sans-serif;">Bom apetite.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo da receita:</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><div class="separator" style="clear: both; text-align: center;"><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/GOXR66gOIPw/0.jpg"><param name="movie" value="https://www.youtube.com/v/GOXR66gOIPw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://www.youtube.com/v/GOXR66gOIPw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div><div><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-29683214294831150982012-12-04T22:03:00.005Z2012-12-05T09:19:32.687ZReceita de Cachorro Especial à Gazela<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lZFhtc67J5Y/UL5vishrQbI/AAAAAAAAAZo/dU_5NmWuyUs/s1600/DSC00689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-lZFhtc67J5Y/UL5vishrQbI/AAAAAAAAAZo/dU_5NmWuyUs/s640/DSC00689.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-t9JXqZg9QfU/UL5vkxFOxZI/AAAAAAAAAZw/gtw3I7YYNVg/s1600/DSC00692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-t9JXqZg9QfU/UL5vkxFOxZI/AAAAAAAAAZw/gtw3I7YYNVg/s640/DSC00692.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b>Cachorro especial à Gazela</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"></span><br /><div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Ingredientes para 3 pessoas:</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"></span><br /><div><br /></div><div><span style="font-family: Arial, Helvetica, sans-serif;">3 cacetinhos de trigo.</span></div><div><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3 pedaços de salsicha fresca do Bolhão.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">3 pedaços de linguiça fresca do Bolhão.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">manteiga q.b.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Piripíri q.b.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Queijo fatiado a gosto.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><span style="font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Preparação:</b></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><br /></div><div><span style="font-family: Arial, Helvetica, sans-serif;">Abrir os cacetinhos ao meio.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Separar as metades de baixo das outras.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Abrir a salsicha, espalmar e distribuir pela metade de baixo retirando a pele.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">O mesmo com a linguiça fresca.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Levar ao grelhador de placas em temperatura moderada para não queimar o pão, entre 10 a 15 min.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Tostar as "tampas" na torradeira</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">No microondas misturar um pouco de manteiga com piripíri.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Preparar o queijo para rechear.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Pincelar com o molho e acrescentar o queijo.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Apos 3 min pincelar o molho partir em fatias e servir.</span><br /><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div><span style="font-family: Arial,Helvetica,sans-serif;">Bom apetite.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo da receita</span></div><span style="font-family: Arial,Helvetica,sans-serif;"><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/zMfxmhbIDXA/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/zMfxmhbIDXA?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/zMfxmhbIDXA?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object><br /><div><br /></div><div></div></span><span style="font-family: Arial,Helvetica,sans-serif;"><div></div></span>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-20314089177706856862012-11-27T14:28:00.002Z2012-11-27T15:45:52.191ZArroz de bacon<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XTnk2SqTCoI/ULTTisAPoNI/AAAAAAAAAZE/CCeUpk47-r8/s1600/DSC_0091_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XTnk2SqTCoI/ULTTisAPoNI/AAAAAAAAAZE/CCeUpk47-r8/s640/DSC_0091_800.jpg" height="426" width="640" /></a></div><br /><br /><div class="MsoNormal" style="text-align: center;"><div style="text-align: left;"><b style="background-color: white; color: #e69138; font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 13.5pt;">Arroz de bacon</span></b></div></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Ingredientes para 4 pessoas:</span></span></b></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;"><br /></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;">Receita muito simples e fácil e também muito saborosa.</span></div><ul type="disc"><li><span style="font-family: Arial, Helvetica, sans-serif; font-size: 10pt;">Azeite q.b.</span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">40 gr Chouriço de carne</span></span></li><li class="MsoNormal">15o gr Bacon aos palitos</li><li class="MsoNormal">200 gr Arroz</li><li class="MsoNormal">1 Lata pequena de feijão frade cozido (cerca de 300 gr)</li><li class="MsoNormal">1 Caldo de galinha</li></ul><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Preparação:</span></span></b><span lang="PT" style="font-size: 10pt;"><br /><br />Num tacho fritar o chouriço e o bacon em azeite por 1 minuto.</span></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;">Adicionar a água (dobro da quantidade do arroz).</span></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;">Juntar o arroz, o feijão e o caldo de galinha.</span></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;">Ajustar a água se necessário e deixar cozer entre 15 a 20 min, a gosto</span></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;">Bom apetite</span></span><br /><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;">Vídeo da receita</span></span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;"><br /></span></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/glLJbza_dQw/0.jpg"><param name="movie" value="https://www.youtube.com/v/glLJbza_dQw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://www.youtube.com/v/glLJbza_dQw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div><br /><br /></div></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-76582845762223259412012-11-26T21:01:00.001Z2012-11-27T15:10:26.483ZMimos de São Martinho<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wCkDfcoeqqo/ULPWGLoRhtI/AAAAAAAAAXY/1xbU8QP1Uk0/s1600/DSC_0237-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wCkDfcoeqqo/ULPWGLoRhtI/AAAAAAAAAXY/1xbU8QP1Uk0/s640/DSC_0237-3_800.jpg" width="640" /></a></div><br /><br /><br /><h4><span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 13.5pt;">Receita de Mimos de São Martinho</span></b></span></h4><h4><span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 10pt;">Ingredientes para 4 pessoas:</span></b></span></h4><ul type="disc"><li class="MsoNormal"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 Tablete de chocolate preto culinário<o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">30 Gr de manteiga<o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">1 Xícara (de café) de leite <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate em pó q.b.<o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">1 Dúzias de castanhas<o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Sal q.b.</span><span style="font-size: x-small;"><o:p></o:p></span></span></li></ul><div class="MsoNormal" style="margin-bottom: 12.0pt;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif;">Preparação:</span></span></b><span lang="PT"><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">Golpeie a pele das castanhas e coloque a cozer com um pouco de sal.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Funda um pedaço de chocolate preto culinário em manteiga e leite.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Adicione chocolate de leite em pó até obter uma calda um pouco compacta.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">O chocolate quando arrefecer não deverá ficar rijo como na tablete, mas um pouco pastoso. <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Depois das castanhas estarem cozidas retirar a casca e a pele e partir em pedaços<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Enformar um pouco de chocolate, dispor alguma castanha e cobrir com chocolate.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT"><span style="font-family: Arial, Helvetica, sans-serif;">Servir com natas.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: 12pt; text-align: center;"><span lang="PT"><span style="color: orange; font-family: Arial, Helvetica, sans-serif;">Vídeo da receita</span></span></div><div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://1.gvt0.com/vi/2FffG2pXfqk/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/2FffG2pXfqk&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/2FffG2pXfqk&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div><div class="MsoNormal" style="margin-bottom: 12pt; text-align: center;"><span lang="PT"><span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div><br /><span style="color: orange; font-family: Arial, Helvetica, sans-serif;"><b>Bom apetite ;)</b></span><br /><br />Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-15926172561267600612012-11-25T15:54:00.002Z2012-11-27T15:11:37.061ZEntrecosto Simplex<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HOMM7UI6LjU/ULI8Oe4UmLI/AAAAAAAAAWw/SefxErR2mKU/s1600/DSC00674-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://4.bp.blogspot.com/-HOMM7UI6LjU/ULI8Oe4UmLI/AAAAAAAAAWw/SefxErR2mKU/s640/DSC00674-3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b>Entrecosto Simplex</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Ingredientes para 3 pessoas:</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="text-align: left;"><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1,5 Kg de entrecosto (3 costelas)</span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 copo de arroz</span></div><span style="font-family: Arial,Helvetica,sans-serif;"><div style="text-align: left;"><br /></div><div style="text-align: left;">1 lata pequena de feijão manteiga</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sal e pimenta preta, q.b.</div><div style="text-align: left;"></div></span><br /><div style="text-align: left;"><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Preparação:</b></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Cortar o entrecosto em fatias com um osso da costela cada.</span></div><div style="text-align: left;"><br /></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Temperar com sal e levar ao forno por 30 min a 250º C</span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div><span style="font-family: Arial,Helvetica,sans-serif;"></span><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Cozer o arroz com o feijão, temperados com sal.</span></div><span style="font-family: Arial,Helvetica,sans-serif;"><div style="text-align: left;"><br /></div><div style="text-align: left;">Virar o entrecosto e levar ao forno por 20 min.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Virar novamente o entrecosto e levar ao forno por mais 10 min.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Servir o entrecosto com pimenta preta moída aconpanhado pelo arroz.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bom apetite.<br />Vídeo da receita</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://2.gvt0.com/vi/Unoyn5v1lBI/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/Unoyn5v1lBI&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/Unoyn5v1lBI&fs=1&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div><div style="text-align: left;"></div></span><span style="font-family: Arial,Helvetica,sans-serif;"><div style="text-align: left;"><br /></div></span>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-72871085407107546372012-07-10T13:47:00.003+01:002012-07-10T21:52:33.780+01:00Chanfana de Borrego<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NfpHLjearME/T_wj_aXi7OI/AAAAAAAAAUk/HEwsBmMDoSw/s1600/DSC_0084-1_min.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-NfpHLjearME/T_wj_aXi7OI/AAAAAAAAAUk/HEwsBmMDoSw/s640/DSC_0084-1_min.jpg" width="640" /></a></div><div style="text-align: center;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span></div><div style="text-align: right;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span></div><div style="text-align: right;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b><br /></b></span></div><div style="text-align: left;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b>Chanfana de Borrego</b></span></div><span style="background-color: white; font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138;"><b>Ingredientes para 4 pessoas:</b></span></span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">1/4 de Borrego</span><br /><span style="font-family: Arial,Helvetica,sans-serif;">150 gr de Entremeada Salgada</span><br /><span style="font-family: Arial,Helvetica,sans-serif;">2 Colheres de sopa de Banha </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">2 Cebolas grandes picadas </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">6 dentes de alho </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">2 folhas de louro </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">1 garrafa de vinho maduto tinto </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Sal e alecrim q.b. </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">acompanhamento: batata cozida, grelos de nabo e uma fatia de bacon crocante</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b>Preparação:</b></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Limpar de gorduras e sebos, lavar e partir o borrego em pedaços.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Juntar os ingredientes numa panela e levantar fervura.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Retirar o louro e levar ao forno a 200º C.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Virar a carne para assar por igual.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Cozer batatas e grelos para acompanhar.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Está pronto quando a carne se desliga dos ossos.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Decorar o prato com uma fatia de bacon crocante.</span><br /><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/D1xsPLOOUxA?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-79455834563306398762012-06-30T21:47:00.000+01:002012-06-30T22:05:53.065+01:00Molho de Leitão<div style="text-align: center;"><span style="color: seagreen;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: medium;"><span class="highlight"></span></span></b></span></div><div style="text-align: center;"><br /><br /><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/H3yn0-rDf5U?fs=1" width="480"></iframe><br /><br /><b style="color: #e69138; font-family: Arial, Helvetica, sans-serif; text-align: left;">Molho de Leitão</b></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-56671244370205019272012-06-30T14:59:00.000+01:002012-06-30T14:59:26.043+01:00Magret de Canard au Vin Rouge<br /><div class="MsoNormal"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jO6MifmX3LE/T-8FwymDOsI/AAAAAAAAAII/QMxe3YQn9ZA/s1600/magret+de+canard+au+vin+rouge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-jO6MifmX3LE/T-8FwymDOsI/AAAAAAAAAII/QMxe3YQn9ZA/s640/magret+de+canard+au+vin+rouge.jpg" width="640" /></a></div><div class="MsoNormal" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 13.5pt;"><span style="color: #e69138;"><br /></span></span></b></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 13.5pt;"><span style="color: #e69138;"><br /></span></span></b></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 13.5pt;"><span style="color: #e69138;">Magret de Canard au Vin Rouge</span></span></b><span lang="PT" style="font-size: 10pt;"><br /><br /></span></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;">Peito de Pato com molho de vinho tinto<o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 10pt;"><br /></span><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Ingredientes para 3 pessoas:</span></span></b><span lang="PT" style="font-size: 10pt;"><o:p></o:p></span></span></div><ul type="disc"><li class="MsoNormal"><span lang="PT" style="font-size: 10.0pt; mso-fareast-language: PT;"><span style="font-family: Arial, Helvetica, sans-serif;">3 peitos de pato (3 metades) <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10.0pt; mso-fareast-language: PT;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cebolas <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10.0pt; mso-fareast-language: PT;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 litro de vinho tinto <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10.0pt; mso-fareast-language: PT;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 litro de leite <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10.0pt; mso-fareast-language: PT;"><span style="font-family: Arial, Helvetica, sans-serif;">azeite, sal, nóz de moscada e pimenta preta q.b. <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10.0pt; mso-fareast-language: PT;"><span style="font-family: Arial, Helvetica, sans-serif;">arroz de azeite e esparregao de grelos para acompanhar <o:p></o:p></span></span></li></ul><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Preparação:</span></span></b><span lang="PT" style="font-size: 10pt;"><br /><br />Refogar a cebola em azeite mais os condimentos. Juntar o vinho e o leite deixar cozer bem e passar com a varinha.<br />Grelhar os peitos cerca de 7 min de cada lado, retirando o excesso de gordura.<br />Fatiar a carne e servir de imediato acompanhado pelo arroz e esparregado de grelos<o:p></o:p></span></span></div><br /><div class="MsoNormal" style="margin-bottom: 12.0pt;"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><o:p></o:p></span></span></div><br /><br /><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/7_BP1lvgq3A?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-30824099561163093742012-06-30T14:47:00.001+01:002012-11-27T15:10:54.181ZRobalo ao Pesto com Camarões<div style="text-align: left;"></div><div class="MsoNormal" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IfiEm3g2KQU/T-8DCBB9yZI/AAAAAAAAAH8/uDja5BHejSk/s1600/DSC_0174-2_min.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-IfiEm3g2KQU/T-8DCBB9yZI/AAAAAAAAAH8/uDja5BHejSk/s640/DSC_0174-2_min.jpg" width="640" /></a></div><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 13.5pt;"><br /></span></b></span><div style="text-align: left;"><b style="background-color: white; color: #e69138; font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 13.5pt;">Robalo ao Pesto com Camarões</span></b></div></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Ingredientes para 2 pessoas:</span></span></b><span lang="PT" style="font-size: 10pt;"><o:p></o:p></span></span></div><ul type="disc"><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Dúzia de Camarões <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Robalos <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 Batatas <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Mãos de Feijão Verde <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Colheres de Pesto <o:p></o:p></span></span></li><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Azeite, Sal, Óleo, Piripiri q.b. <o:p></o:p></span></span></li></ul><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Preparação:</span></span></b><span lang="PT" style="font-size: 10pt;"><br /><br />Cozer os camarões em sal. <br />Usar a mesma água para cozer as batatas o feijão verde e os robalos.<br />Entretanto passar na frigideira em lume forte, os camarões por óleo com sal e piripiri, para fritar as cascas aos camarões.<br />Retirar as espinhas e peles aos Robalos.<br />Esmagar as batatas, juntar com o feijão verde, azeite e o pesto. Envolver com os Robalos.<br />Servir com os camarões.<o:p></o:p></span></span></div><br /><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/aWcdI7RmyNk?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-87838996842876471292012-06-30T14:27:00.003+01:002012-06-30T21:38:32.218+01:00Como preparar um coelho para confeção<b style="background-color: white; color: #e69138; font-family: Arial, Helvetica, sans-serif;"><span lang="PT" style="font-size: 13.5pt;">Como preparar um coelho para confeção</span></b><br /><br /><div class="MsoNormal"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138;">Ingredientes para 3 pessoas:</span></span></b><span lang="PT" style="font-size: 10pt;"><o:p></o:p></span></span></div><ul type="disc"><li class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Coelho amanhado<o:p></o:p></span></span></li></ul><div class="MsoNormal"><b><span lang="PT" style="font-size: 10pt;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;">Preparação:</span></span></b><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /><br />Em muitos talhos o "quer que arranje o coelho?" traduz-se em desfazê-lo em pedaços sem sequer limpar uma gordura.<br />Para quem nunca arranjou um coelho fica aqui um exemplo em vídeo.<br />Se levar o coelho inteiro para arranjar em casa não deixe que o dobrem para caber no saco pois fica esmagado por dentro e eles têm sacos maiores.Os ossos dos coelhos e das aves devem ser partidos pelas articulações para evitar os estilhaços.</span><o:p></o:p></span></div><div class="MsoNormal"><span lang="PT" style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/AJnAQbaHfUQ?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-11776364123311688672012-06-28T22:08:00.001+01:002012-06-30T21:40:16.303+01:00Sardinha em Tomate com Azeitonas ao Alho<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_cFKRJGyoh8/T-zCm_wXgBI/AAAAAAAAAGY/UNNaZSMF6QA/s1600/DSC_0681-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-_cFKRJGyoh8/T-zCm_wXgBI/AAAAAAAAAGY/UNNaZSMF6QA/s640/DSC_0681-3_800.jpg" width="640" /></a></div><br /><div><b><span style="color: #e69138;"><span style="font-family: Arial,Helvetica,sans-serif;">Sardinha em Tomate com Azeitonas ao Alho</span></span></b><br /><span style="color: #e69138;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br /><span style="color: #e69138;"><span style="font-family: Arial,Helvetica,sans-serif;">Comentário:</span></span><br /><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Hoje em dia as conservas não são muito procuradas pelos portugueses, fruto do aumento do poder de compra e de novos hábitos.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Se procura uma entrada ou um petisco diferente do habitual, proponho uma simples lata de sardinha portuguesa em tomate com umas azeitonas ao alho. Claro que um pãozinho rústico ficará muito bem aqui. Hoje um maduro tinto de Palmela também marcou presença.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Raro mas muito apreciado este simples e fácil petisco, cá em casa.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Bom apetite</span><br /><br /><br /></div><div><br /><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138;">Ingredientes para 2 pessoas:</span><span style="color: black; font-size: x-small;"></span></span></div><ul type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">1 Lata de Sardinhas em Tomate</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 Dúzia de Azeitonas ao Alho</span></span></li></ul><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><br /></span></div></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-27561554225841307942012-06-26T22:15:00.001+01:002012-06-30T21:40:56.828+01:00Sande de picanha<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ThqDqRFVCEc/T-omL-OdBiI/AAAAAAAAAGM/-OXiF9myI3s/s1600/DSC_0236-3_peq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ThqDqRFVCEc/T-omL-OdBiI/AAAAAAAAAGM/-OXiF9myI3s/s640/DSC_0236-3_peq.jpg" width="640" /></a></div><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: 10pt;"><b>Sande de picanha </b></span></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: 10pt;"><b> </b></span></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: 10pt;">Ingredientes para 1 pessoa:</span></span></div><ul type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Picanha</span><span style="font-size: 10pt;"> laminada q.b.</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Pão rústico</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Azeite q.b.</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Sal q.b.</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Pimenta preta q.b.</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">1 Dente </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> alho</span></span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tomate</span></span></li></ul><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: 10pt;">Preparação:</span><span style="color: black; font-size: 10pt;"><br /><br />Laminar a </span><span style="font-size: 10pt;">picanha</span><span style="color: black; font-size: 10pt;"> </span><span style="font-size: 10pt;">de</span><span style="color: black; font-size: 10pt;"> acordo com as recomendações do vídeo e temperar com sal.<br />Fritar o pão em azeite.<br />Fritar a carne com alho.<br />Juntar a carne e o tomate fatiado no pão.<br />Bom apetite.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br /></div><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/GG-mQI8BTxc?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-46691020768835853582012-06-26T21:35:00.001+01:002012-06-30T21:41:28.280+01:00Frota de mexilhão<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aeULbfmlOz8/T-ogF--_r0I/AAAAAAAAAGA/PdNNa_GVuIA/s1600/DSC_0740-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-aeULbfmlOz8/T-ogF--_r0I/AAAAAAAAAGA/PdNNa_GVuIA/s640/DSC_0740-3_800.jpg" width="640" /></a></div><div style="color: #e69138;"><b><br /></b></div><span style="font-family: Arial,Helvetica,sans-serif;"><b style="color: #e69138;">Frota de mexilhão</b></span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Ingredientes para 2 pessoas:</b></span><br /></span><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">I Kg de mexilhão</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">100g de presunto</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">50g de queijo parmesão</span></li></ul><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b>Molho bechamel:</b></span><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">5dl de leite</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">40g de margarina</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">40g de farinha</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Sal q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Pimenta q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Noz-moscada q.b.</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><br /><span style="color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br /><br />Abrir o mexilhão num tacho seco. Ir retirando os abertos. Os que não abrirem serão rejeitados.<br />Retirar os "bigodes" ao mexilhão e passar por água.<br />Para o Molho bechamel juntar os ingredientes e bater sem deixar grumos.<br />Dispor as cascas e colocar alternadamente os mexilhões e os presuntinhos.<br />Cobrir com o molho e queijo parmesão.<br />Levar ao forno a gratinar.<br />Acompanha com um vinho branco leve e bem fresco. </span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/V4H8lQ507oo?fs=1" width="480"></iframe></div><br /><br /><br />Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-45330409823216719522012-06-21T15:01:00.000+01:002012-07-06T09:47:30.812+01:00Sável com Açorda de Ovas<br /><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-G3y_RXE4NL8/T-d2zY3XxDI/AAAAAAAAAFU/kp3k869m5dw/s1600/DSC_0205-3_pequena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="http://2.bp.blogspot.com/-G3y_RXE4NL8/T-d2zY3XxDI/AAAAAAAAAFU/kp3k869m5dw/s640/DSC_0205-3_pequena.jpg" width="640px" /></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; color: black;"><br /></span></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; color: black;"><b style="color: #e69138;">Receita de Sável com Açorda </b></span></span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; color: black;">Fizemos um escabeche para o </span><span style="background-color: white;">sável<span style="color: black;"> e usamos ovas </span>de<span style="color: black;"> bacalhau.</span></span></span><br /><span style="background-color: white;"><span style="color: black; font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #e69138;">Ingredientes para 4 pessoas:</span></b><span style="color: black;"></span></span></div><ul type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 sável com 1 Kg</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">sal</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Óleo vegetal</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">2 copos de vinho maduro branco</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">6 dentes de alho</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">½ colher de café de pimenta branca</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">½ copo de vinagre</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Azeite</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 ova de bacalhau</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Pão alentejano demolhado</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Coentros</span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;">2 gemas de ovo</span></li></ul><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #e69138;">Preparação:</span></b><span style="color: black;"><br /><br />Partir o </span>sável<span style="color: black;"> em postas com 1,5 cm </span>de<span style="color: black;"> espessura, temperar com sal e fritar em óleo vegetal.<br />Não deve fritar muito o peixe para não secar e perder o seu sabor. O escabeche vai amolecer as espinhas.<br /><br />Retirar o óleo e adicionar o vinho, os alhos esmagados o sal e a pimenta e deixar ferver por dois a três minutos.<br />Verter por cima do peixe e adicionar o vinagre. Reservar por 24 horas.<br /><br />Retirar a pele à ova e fritar em azeite por 1 ou 2 min, o suficiente para os grãos não se colarem entre sí.<br />Adicionar o pão e deixar amaciar, ajustar o azeite e o sal, adicionar os coentros e envolver com duas gemas.<br /><br />Servir com um vinho branco ou espumante seco.</span></span></div><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo:</span><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/8pm6NIvZCEY?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-43900656094337952722012-06-20T22:47:00.000+01:002012-06-30T21:42:52.139+01:00Sapateira à Totó<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LnLAv2MJH-s/T-JEEVJxgYI/AAAAAAAAAEs/TPPZmprtcJc/s1600/DSC_0237-3_pequena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-LnLAv2MJH-s/T-JEEVJxgYI/AAAAAAAAAEs/TPPZmprtcJc/s640/DSC_0237-3_pequena.jpg" width="640" /></a></div><br /><b style="color: #e69138;"><span style="font-family: Arial,Helvetica,sans-serif;">Sapateira à Totó</span></b><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #e69138; font-size: 10pt;">Ingredientes para 2 pessoas:</span></b><span style="color: black; font-size: 10pt;"></span></span></div><ul type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Uma </span><span style="font-size: 10pt;">sapateira</span><span style="font-size: 10pt;"> cozida ultra-congelada</span></span></li></ul><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #e69138; font-size: 10pt;">Preparação:</span></b><span style="color: black; font-size: 10pt;"><br /><br /><span style="background-color: white;">Deixar a descongelar por +/- 12 horas.<br />Abrir, limpar e partir conforme vídeo.<br />Desta forma poderá apreciar o real sabor da </span></span><span style="background-color: white;"><span style="font-size: 10pt;">sapateira</span><span style="color: black; font-size: 10pt;">, bom apetite.<br />Opcionalmente poderá acompanhar com tostas e maionese e com um espumante bruto.<br /><br />Não seja tolo e não se deixe enganar pelo título, por ser tão simples </span><span style="font-size: 10pt;">de</span><span style="color: black; font-size: 10pt;"> preparar não significa que não seja um grande petisco.<br />Servir à temperatura do frigorífico, fica muito mais saborosa.</span></span></span></div><div class="MsoNormal" style="background-color: white; margin: 0cm 0cm 0pt;"><br class="Apple-interchange-newline" /></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/AAYou3z1Xto?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-73337847717176690482012-06-20T21:24:00.003+01:002012-06-30T21:44:15.199+01:00Cavala com presunto<div style="text-align: right;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I5_oqsA-vaU/T-Iw-yrGxhI/AAAAAAAAAEc/HHFee48CccA/s1600/DSC00486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-I5_oqsA-vaU/T-Iw-yrGxhI/AAAAAAAAAEc/HHFee48CccA/s640/DSC00486.JPG" width="640" /></a></div><br /><span style="font-size: small;"><b style="color: #e69138; font-family: Arial,Helvetica,sans-serif;">Cavala com presunto </b></span><b><span style="font-size: 10pt;"><br /></span></b><br /><div class="MsoNormal" style="color: #e69138; font-family: Arial,Helvetica,sans-serif; margin: 0cm 0cm 0pt;"><br /><b><span style="font-size: 10pt;">Ingredientes para 1 pessoas:</span></b></div><ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">1 batata </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">1 tomate </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">1 </span><span style="font-size: 10pt;">cavala</span><span style="font-size: 10pt;"> </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">óleo q.b. </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">3 dentes </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> alho </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">piripíri q.b. </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">1 fatia </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> melão </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">3 fatias </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> </span><span style="font-size: 10pt;">presunto</span><span style="font-size: 10pt;"> </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">sal q.b. </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">azeite q.b. </span></li><li class="MsoNormal" style="color: black; margin: 0cm 0cm 0pt; mso-list: l5 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-size: 10pt;">oregãos q.b. </span></li></ul><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0cm 0cm 0pt;"><b style="color: #e69138;"><span style="font-size: 10pt;">Preparação:</span></b><span style="color: black; font-size: 10pt;"><br /><br /><span style="color: black; font-family: Arial,Helvetica,sans-serif;">Colocar as batatas e os tomates a assar no forno 250º C. </span><br style="color: black; font-family: Arial,Helvetica,sans-serif;" /><span style="color: black; font-family: Arial,Helvetica,sans-serif;">Colocar as cavalas num tabuleiro com grelha no fundo e levar ao forno. </span><br style="color: black; font-family: Arial,Helvetica,sans-serif;" /><span style="color: black; font-family: Arial,Helvetica,sans-serif;">Preparar o molho </span></span><span style="color: red; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"><span style="color: black;">de</span></span><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"> alho com prirpíri. <br />Empratar uma fatia de</span><span style="color: red; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"></span><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"> melão com presunto</span><span style="color: red; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"></span><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">. <br />A meio do grelhado pincelar e virar as cavalas. <br />Depois de</span><span style="color: red; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"></span><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"> grelhadas limpar as espinhas e empratar adicionando molho. <br />Empratar o tomate e a batata, temperar o tomate com sal e ambos com azeite. <br />Polvilhar com oregãos. </span></div><div class="separator" style="clear: both; color: black; text-align: left;"><br /></div><div class="separator" style="clear: both; color: black; font-family: Arial,Helvetica,sans-serif; text-align: left;">Vídeo:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/1tpcLTsnAvw?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-70103922609082053542012-06-20T21:17:00.005+01:002012-06-30T21:44:50.155+01:00Frango grelhado no forno<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="color: #e69138; font-family: Arial,Helvetica,sans-serif; margin: 0cm 0cm 0pt;"><span style="font-size: medium;"><b><br /></b></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JH-77cpmt5w/T-ItyZjKAFI/AAAAAAAAAEQ/--wGESsVYh0/s1600/Frango+grelhado_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-JH-77cpmt5w/T-ItyZjKAFI/AAAAAAAAAEQ/--wGESsVYh0/s640/Frango+grelhado_800.jpg" width="640" /></a></div></div><div class="MsoNormal" style="color: #e69138; font-family: Arial,Helvetica,sans-serif; margin: 0cm 0cm 0pt;"><b><br /></b></div><div class="MsoNormal" style="color: #e69138; font-family: Arial,Helvetica,sans-serif; margin: 0cm 0cm 0pt;"><b><span style="font-size: 10pt;">Frango grelhado no forno </span></b><b><span style="font-size: 10pt;"><br /></span></b><br /><br /><b><span style="font-size: 10pt;">Ingredientes para 2/3 pessoas:</span></b></div><ul style="color: black; font-family: Arial,Helvetica,sans-serif;" type="disc"><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">1 </span><span style="font-size: 10pt;">Frango</span><span style="font-size: 10pt;"> com cerca </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> 1,150Kg </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">Sal q.b </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">Óleo q.b. </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">4 Dentes </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> alho </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">Piripíri, opcional </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">batatas para fritar q.b. </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">óleo para fritar q.b. </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">alface q.b. </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">Vinagre </span><span style="font-size: 10pt;">de</span><span style="font-size: 10pt;"> Modena q.b </span></li><li class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-size: 10pt;">Azeite q.b. </span></li></ul><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif; margin: 0cm 0cm 12pt;"><b style="color: #e69138;"><span style="font-size: 10pt;">Preparação:</span></b><span style="color: black; font-size: 10pt;"><br /><br /><span style="background-color: white; color: black;">Abrir e limpar o frango.</span></span><span style="background-color: white; color: black; font-size: 10pt;"><br />Colocar num tabuleiro com grelha com a pele para baixo e temperar com sal.<br />Pré-aquecer o forno</span><span style="background-color: white; color: red; font-size: 10pt;"></span><span style="background-color: white; color: black; font-size: 10pt;"> a 250º C<br />15 min no ventilador<br />15 mim no grill</span><br /><div style="background-color: white;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Preparar o molho com óleo e alho</span></span></div><div style="background-color: white;"><span style="color: black; font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Pincelar o frango</span></span><span style="color: red; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"></span><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;"> com o molho</span></div><div style="background-color: white;"><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Virar o frango </span><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">e ir ao forno por 15 min em grill a 220ºC</span></div><div style="background-color: white;"><span style="color: black; font-family: Arial,Helvetica,sans-serif; font-size: 10pt;">Partir as batatas aos palitos e fritar a 160ºC </span><span style="font-family: Arial,Helvetica,sans-serif;"></span></div><div style="background-color: white; font-family: Arial,Helvetica,sans-serif;"><span style="color: black; font-size: 10pt;">Lavar a alface e temperar.</span></div><div style="background-color: white;"><br /></div><div style="background-color: white; text-align: left;"><span style="color: black; font-size: 10pt;">Vídeo:</span></div></div><div style="text-align: center;"><br /><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/lIc37zBH3m4?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-43222365306750974082012-06-19T22:38:00.000+01:002012-06-30T21:45:25.088+01:00Bifanas à moda do Porto<div style="text-align: left;"></div><div align="left"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: medium;"><b></b></span></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b></b></span></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><br /></b></span></span></b></span></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b></b></span></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><a href="http://3.bp.blogspot.com/-A6fCM2vKqzo/T-DxGiBczlI/AAAAAAAAAD0/_72DDg_lULw/s1600/DSC_0291-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-A6fCM2vKqzo/T-DxGiBczlI/AAAAAAAAAD0/_72DDg_lULw/s640/DSC_0291-3_800.jpg" width="640" /></a></b></span></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b></b></span></span><br /><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><br /></b></span></span></b></span></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b></b></span></span><br /><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Bifanas à moda do Porto</b></span></span></span></span></div><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Ingredientes para 4 pessoas:</b></span><br /></span><br /><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">500g de febras laminadas</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">4 pães de água</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">óleo q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 colher de sopa de banha</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 tomate pelado</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">polpa de tomate q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">3 dentes de alho</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">2 folhas de louro</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 colher de café de pimenta</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">piripíri q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">sal q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">2 copos de vinho branco</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">água q.b.</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br /><br />Juntar o óleo, a banha, o tomate e a polpa, o alho o louro, a pimenta, o sal e o piripíri. <br />Deixar fritar por 5 min.<br />Retirar o louro, acrescentar o vinho e passar a varinha.<br />Juntar a carne e deixar cozer por 30 min indo acrescentando água.<br />Servir a sandes molhando bem o pão no molho.</span><br /><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo:</span></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/KyoDIGzv_d4?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-81509071971669895542012-06-19T22:32:00.003+01:002012-06-30T21:45:50.876+01:00Salada de atum à francesa<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CiTM40Sx6JQ/T-DvqvSv8fI/AAAAAAAAADs/HXmZVxwjXIM/s1600/DSC_0293-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-CiTM40Sx6JQ/T-DvqvSv8fI/AAAAAAAAADs/HXmZVxwjXIM/s640/DSC_0293-3_800.jpg" width="640" /></a></div><div align="left"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"><b><br /></b></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Salada de atum à francesa </b></span></span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Ingredientes para 2 pessoas:</b></span><br /></span><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">2 ovos</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">feijão verde q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">batata q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">2 latas <span class="highlight">de</span> <span class="highlight">atum</span> em óleo</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Sal q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 colher <span class="highlight">de</span> chá <span class="highlight">de</span> mostarda <span class="highlight">de</span> Dijon</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">vinagre q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">2 tomates maduros</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Oregãos q.b.</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br /><br />Colocar a cozer os ovos e o feijão verde por 5 min.<br />Juntar a batata partida aos cubinhdos.<br />Escorrer o óleo das latas <span class="highlight">de</span> <span class="highlight">atum</span>.<br />Temperar o cozido com sal.<br />Ao óleo escorrido juntar a a mostarda e o vinagre.<br />Numa terrina dispor o <span class="highlight">atum</span> e colocar o tomate partido às rodelas.<br />Temperar com oregãos.<br />Adicionar as batatas e o feijão verde e os ovos partidos em pedaços. <br />Esta <span class="highlight">salada</span> pode ser servida semi-fria ou fria.<br />Temperar com o molho e envolver muto bem.</span><br /><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/f6p5gm536Ic?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-64915750514125997982012-06-17T18:53:00.000+01:002012-06-21T20:43:15.620+01:00Como preparar um leitão para confeção<div style="text-align: center;"><b><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"></span></b></div><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/wtn8sztpYFM?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-14095448449485877372012-06-17T18:47:00.004+01:002012-06-30T21:50:25.962+01:00Leitão Assado à São Caetano<div class="separator" style="clear: both; text-align: center;"><b><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FRxWh3DBb0U/T94XTC0qILI/AAAAAAAAADc/XimLzqhJNV4/s1600/DSC_0304-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-FRxWh3DBb0U/T94XTC0qILI/AAAAAAAAADc/XimLzqhJNV4/s640/DSC_0304-3_800.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"><span class="highlight">Leitão</span> assado à São Caetano</span></b><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Ingredientes para 4 pessoas:</b></span><br /></span><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">1,5 Kg de <span class="highlight">leitão</span></span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Sal q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">batatas para fritar q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">alface para salada q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">para o molho:</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">6 dentes de alho</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Pitada de sal</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">125g de banha</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">30g de pimenta branca</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Um fundinho de vinho branco</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br /><br />O <span class="highlight">Leitão</span> deverá ser limpo de vísceras lavado com água e com limão. <br />Deverá ser mergulhado em água com sal por 12 horas. <br />A água deverá estar salgada mas não tanto como água do mar. <br />Este banho tempera a carne de sal e retira o odor desagradável da carne de <span class="highlight">leitão</span>.<br />Para o molho esmagar os alhos com o sal e juntar ao vinho, à banha e à pimenta. <br />Aquecer um pouco para ajudar a misturar. <br />Levar o <span class="highlight">leitão</span> com a pele para baixo ao forno numa assadeira com grelha no fundo por 60 min a 230ºC com ventilador.<br />Pincelar a febra e os ossos com o molho. A pele não pode levar molho. Virar o <span class="highlight">leitão</span>.<br />Vai ao forno por mais 45 min. <br />Desligar o forno e esperar 15 min.<br />Partir em pedaços, aplicar o molho e servir acompanhado de batata frita e salada.<br />Como preparar o <span class="highlight">leitão</span> para confeção:</span><br /><br /><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/iAcVzIxkv3U?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-38486040760129297012012-06-17T18:46:00.002+01:002012-07-06T10:09:19.411+01:00Eu Fiz Leitão à São Caetano<div class="separator" style="clear: both; text-align: center;"><b><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif; font-size: medium;">A partir o <span class="highlight">Leitão</span> assado à São Caetano</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/LIoHmAg8O3w?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-9394209052866731522012-06-17T11:43:00.002+01:002012-06-30T21:51:11.540+01:00Arroz de Carne no Forno<br /><div align="left" style="background-color: white; font-size: 13px;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: medium;"></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CNT8o3qOX-g/T920wIAUHRI/AAAAAAAAAC8/pif6Om9ubaE/s1600/DSC_0337-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-CNT8o3qOX-g/T920wIAUHRI/AAAAAAAAAC8/pif6Om9ubaE/s640/DSC_0337-3_800.jpg" width="640" /></a></div><div align="left" style="background-color: white;"><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"><b><br /></b></span><br /><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"><b>Arroz de Carne no Forno</b></span><br /><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif; font-size: medium;"><b><br /></b></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; color: #e69138; font-size: x-small;"><b>Ingredientes para 4 pessoas:</b></span></span><br /><ul style="background-color: white; font-size: 13px;"><li style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Kg <span class="highlight">de</span> cachaço <span class="highlight">de</span> porco</span></li><li style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Sal q.b.</span></li><li style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Azeite q.b.</span></li><li style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 pimento doce vermelho</span></li><li style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">1 copo <span class="highlight">de</span> <span class="highlight">arroz</span> vaporizado</span></li><li style="font-size: 10pt;"><span style="font-family: Arial,Helvetica,sans-serif;">Queijo ralado (4 queijos)</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="background-color: white; color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br style="background-color: white; font-size: 13px;" /><br style="background-color: white; font-size: 13px;" /><span style="background-color: white; font-size: 13px;">Golpear a </span><span class="highlight" style="background-color: white; font-size: 13px;">carne</span><span style="background-color: white; font-size: 13px;"> e temperar com sal. </span><br style="background-color: white; font-size: 13px;" /><span style="background-color: white; font-size: 13px;">Levar ao forno a 250ºC ventilado.</span><br style="background-color: white; font-size: 13px;" /><span style="background-color: white; font-size: 13px;">Passados 30 minutos comece a fazer o </span><span class="highlight" style="background-color: white; font-size: 13px;">arroz</span><span style="background-color: white; font-size: 13px;"> com o azeite e o pimento.</span><br style="background-color: white; font-size: 13px;" /><span style="background-color: white; font-size: 13px;">Aos 35 minutos voltar a </span><span class="highlight" style="background-color: white; font-size: 13px;">carne</span><span style="background-color: white; font-size: 13px;"> e juntar o </span><span class="highlight" style="background-color: white; font-size: 13px;">arroz</span><span style="background-color: white; font-size: 13px;"> e levar ao forno por mais 25 minutos.</span><br style="background-color: white; font-size: 13px;" /><span style="background-color: white; font-size: 13px;">Esfarelar o queijo por cima da </span><span class="highlight" style="background-color: white; font-size: 13px;">carne</span><span style="background-color: white; font-size: 13px;"> e do </span><span class="highlight" style="background-color: white; font-size: 13px;">arroz</span><span style="background-color: white; font-size: 13px;"> e levar ao forno para derreter.</span></span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo:</span><br /><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/aRB_ExxJRxY?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-65357063262000902732012-06-17T11:35:00.001+01:002012-06-30T21:51:49.408+01:00Frango Assado com Limão<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b></b></span></span><br /></b></span></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><a href="http://4.bp.blogspot.com/-1K6Ur3rs53U/T92yZBsb5CI/AAAAAAAAAC0/7oJ5dCtJeag/s1600/DSC_0318-3_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-1K6Ur3rs53U/T92yZBsb5CI/AAAAAAAAAC0/7oJ5dCtJeag/s640/DSC_0318-3_800.jpg" width="640" /></a></b></span></span></div><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><br /></b></span></span>Frango Assado com Limão</b></span></span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b><br /><b>Ingredientes para 4 pessoas:</b></b></span></span><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">1 frango</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 kg de batatas</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 limão</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Sal q.b.</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Óleo q.b.</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br /></span><span style="font-family: Arial,Helvetica,sans-serif;">Coloque dentro do frango, o limão partido em pedaços.</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Num tabuleiro de ir ao forno, coloque o óleo, o frango e tempere com sal, adicione as batatas.<br /><br />Leve ao forno a 250ºC por 30 min.<br />Vire o frango e deixe assar por mais 15 min.</span><br /><br /><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo:</span><br /><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/p7F7I_4AUbw?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0tag:blogger.com,1999:blog-4386450388557333021.post-72978321152189180052012-06-17T11:15:00.002+01:002012-07-06T09:42:50.648+01:00Sopa de feijão com couve lombarda<br /><div align="left"><span style="color: seagreen; font-size: medium;"><b></b></span></div><span style="font-size: x-small;"><b></b></span><br /><div class="separator" style="clear: both; color: seagreen; text-align: center;"><span style="font-size: x-small;"><b><a href="http://4.bp.blogspot.com/-mmmgj-Am_hA/T92tu01wLUI/AAAAAAAAACo/oi38_vRFZ8o/s1600/Sopa+de+feij%C3%A3o+com+couve+lombarda_800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360px" src="http://4.bp.blogspot.com/-mmmgj-Am_hA/T92tu01wLUI/AAAAAAAAACo/oi38_vRFZ8o/s640/Sopa+de+feij%C3%A3o+com+couve+lombarda_800.jpg" width="640px" /></a></b></span></div><span style="font-size: x-small;"><b></b></span><br /><div style="color: seagreen;"><span style="font-size: x-small;"><b><span style="font-size: x-small;"><span style="color: seagreen;"><b><br /></b></span></span></b></span></div><span style="font-size: x-small;"><b></b></span><br /><div style="color: seagreen;"><span style="font-size: x-small;"><b><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></b></span></div><span style="font-size: x-small;"><b><span style="color: #e69138; font-family: Arial,Helvetica,sans-serif;">Ingredientes para 8 pessoas:</span></b></span><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><ul><li><span style="font-family: Arial,Helvetica,sans-serif;">1 lata grande <span class="highlight">de</span> <span class="highlight">feijão</span> vermelho cozido</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">2 cenouras</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 couve <span class="highlight">lombarda</span></span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 copo <span class="highlight">de</span> arroz</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 caldo <span class="highlight">de</span> carne</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 caldo <span class="highlight">de</span> galinha</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">Azeite q.b.</span></li></ul><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #e69138; font-size: x-small;"><b>Preparação:</b></span><br /><br />Juntar água, <span class="highlight">feijão</span> e as cenouras. Passar com a varinha.<br />Juntar a couve partida em pedaços e os restantes ingredientes.<br />Deixar cozer por 25 min.</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><span style="font-family: Arial,Helvetica,sans-serif;">Vídeo:</span><br /><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br /><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/1Q0yD2g1Qvc?fs=1" width="480"></iframe></div>Manuel Álvarohttps://plus.google.com/106721774626983180990noreply@blogger.com0