tag:blogger.com,1999:blog-86614712584901991622024-03-08T11:31:33.980+00:00Cozinha com a AnnaEste vai ser o meu caderno de receitas virtual...
partilhado com quem me quiser visitar!Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.comBlogger1019125tag:blogger.com,1999:blog-8661471258490199162.post-81618400545949528132017-05-24T22:43:00.000+01:002017-05-24T22:43:50.093+01:00Omeleta de Camarão (Trilogia 176)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Quando o <a href="https://outrascomidas.blogspot.pt/2017/05/ovos-com-outras-ervilhas-trilogia-176.html">Luís</a>
disse, a mim e ao <a href="https://garficopo.blogspot.pt/">Amândio,</a> que <b>«o que nasce torto, tarde ou nunca se
endireita»</b>, lembrei das tortas e omeletas que me saem tortas apesar das
tentativas de as enrolar direitas...<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Ainda assim, são sempre uma delícia!!<o:p></o:p></span></div>
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1 - Cobri o fundo de uma frigideira com azeite e juntei-lhe 1 dente de alho e 1 cebola nova picadas finamente.</div>
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2 - Neste azeite quente fritei ligeiramente 18 camarões descascados e ainda uma mão cheia de cogumelos laminados,</div>
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3 - Retirei-os com a ajuda de uma escumadeira.</div>
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4 - Deitei na frigideira 6 ovos batidos e temperados com sal e pimenta moída e ainda um pezinho de salsa cortado com a tesoura.</div>
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5 - Deixei que os ovos coagulassem, coloquei a mistura de camarão e cogumelos no centro e tentei enrolar com a ajuda de duas espátulas.</div>
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E pronto!!!</div>
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Lá ficou, mais uma vez, bem torta...</div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;"> </span><span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">E vamos entrar em modo de pausa durante o verão...</span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Em setembro logo se verá!!!<o:p></o:p></span></div>
Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com23tag:blogger.com,1999:blog-8661471258490199162.post-91096704253589248002017-05-17T22:42:00.000+01:002017-05-17T22:42:50.667+01:00Lulas Gulosas (Trilogia 175)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Quando disse
ao <a href="https://outrascomidas.blogspot.pt/2017/05/fricasse-de-polvo-trilogia-175.html">Luís </a>e ao <a href="https://garficopo.blogspot.pt/">Amândio</a> o tema da 175ª , «não é carne nem é peixe... não pensei
em nada sensaborão...<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Pensei só no infinito de alimentos que<span class="apple-converted-space"> </span><b>« não são carne, nem são peixe)...</b><o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Fiz umas lulas que, embora vivam no mar, como o polvo do Luís, não são peixe e uma espécie de um
fricassé que, para além de limão, gemas de ovos e salsa, levou também natas...<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRIiHyJ5nUh8q6ErdQnQXqHDml-F1_IrukfQvJYtocvW7E3KtUNWj5ZSVobdGQDdSgyybKPZ4jbTDPudH4wm70LMOy4rdObylntF_Ak4b9ePm7TVt2FRqDS42xXYlFqK1sewpp5RHjEKM/s1600/IMG_7910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtRIiHyJ5nUh8q6ErdQnQXqHDml-F1_IrukfQvJYtocvW7E3KtUNWj5ZSVobdGQDdSgyybKPZ4jbTDPudH4wm70LMOy4rdObylntF_Ak4b9ePm7TVt2FRqDS42xXYlFqK1sewpp5RHjEKM/s400/IMG_7910.JPG" width="400" /></a></div>
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Cobri o fundo de um tacho de barro com azeite e deixei-o aquecer.</div>
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Juntei-lhe 5 dentes de alho esmagados e 1 malagueta seca.</div>
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Passados poucos minutos, juntei 6 lulas cortadas em anéis e os respetivos tentáculos.</div>
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Deitei-lhes meio copo de vinho branco e deixei-as estufar sobre lume brando.</div>
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Quando ficaram tenras juntei 100 g de natas, envolvi e deixei engrossar um pouco.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFYqYrYGF0kFgu-10xqzJDFDfwxjNoPwy1Wm_8981jMxbVEvmGsh2Nq5BWZAn_6Mf0LWiWy4ojUopDJ5rlhvNoxS8cPtbZ9bOoWxbD8DvMNHC9YbH8qlRDtiVFVMc0RSYRrfLDxeLKMNw/s1600/IMG_7908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFYqYrYGF0kFgu-10xqzJDFDfwxjNoPwy1Wm_8981jMxbVEvmGsh2Nq5BWZAn_6Mf0LWiWy4ojUopDJ5rlhvNoxS8cPtbZ9bOoWxbD8DvMNHC9YbH8qlRDtiVFVMc0RSYRrfLDxeLKMNw/s400/IMG_7908.JPG" width="400" /></a></div>
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Entretanto, numa tacinha, misturei 2 gemas de ovos com 1 colher de sopa de mostarda e o sumo de 1 limão. </div>
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Juntei ainda um pé de salsa cortado com a tesoura.</div>
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Deitei tudo no tacho e deixei que apurasse uns minutos.</div>
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Acompanhei com batatas fritas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB69O9NL4KhGpdA8UWucroiIeGkxmm3OoHyqddNYUjBlEBYOd1zToJRLhcWH6lBff3xqWZ3bVHd1IhoKZiCKYIChA3yx5nVgnUdbAsO9b06Zl-nn5_R6IXsnoxPl6bzVuX8lXsT91MeeSa/s1600/IMG_7911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB69O9NL4KhGpdA8UWucroiIeGkxmm3OoHyqddNYUjBlEBYOd1zToJRLhcWH6lBff3xqWZ3bVHd1IhoKZiCKYIChA3yx5nVgnUdbAsO9b06Zl-nn5_R6IXsnoxPl6bzVuX8lXsT91MeeSa/s400/IMG_7911.JPG" width="400" /></a></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-27173665741929390112017-05-10T22:58:00.000+01:002017-05-10T22:58:36.198+01:00(Um) Caldo Verde (Trilogia 174)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">O <a href="https://garficopo.blogspot.pt/">Amândio</a>
disse a mim e ao <a href="https://outrascomidas.blogspot.pt/2017/05/arroz-de-pato-e-couve-flor-trilogia-174.html">Luís </a>uma só palavra: «Couves», para esta 174ª semana de
trilogia.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">As couves e eu não somos grandes amigas e, assim, optei por fazer
um simples e saboroso caldo verde.<o:p></o:p></span></div>
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Comecei por colocar ao lume, uma panela com água temperada com sal e cozi nela umas 5 batatas, 3 dentes de alho e 2 cebolas.</div>
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Passei tudo com a varinha mágica, juntei 400 g de couve cortada em juliana fina e ainda umas rodelas de chouriço.</div>
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Temperei com azeite e deixei que a couve cozesse.</div>
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Servi bem quentinho.</div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Acompanhei com fatias de broa de milho.<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-43409495775526848482017-05-03T22:24:00.001+01:002017-05-03T22:24:53.427+01:00Gelatina com Iogurte (Trilogia 173)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Nesta 173ª
semana, o <a href="https://outrascomidas.blogspot.pt/2017/05/ratatouille-trilogia-173.html">Luís </a>arranjou uma maneira airosa e simpática para nos chamar de
gordos.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Assim, disse ao <a href="https://garficopo.blogspot.pt/">Amândio</a> e a mim para <b>cuidar da linha</b>...<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">E lá fui eu a uma sobremesa sem adição de açúcar, nem ovos nem
natas!!!!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLSVKgmVamfC9Sgx2n0322wZ66Bu_8BDqsB8uvhqoRdfXcDdnuhyphenhyphenGoQpg1gxRvwqhai33ObQGaSVmg9YCVH3mMrF0v7XxvZmeDqMf-SynSkNm69acO23kX_m5noUZD7xAhO4eWngIgTjD/s1600/IMG_7884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYLSVKgmVamfC9Sgx2n0322wZ66Bu_8BDqsB8uvhqoRdfXcDdnuhyphenhyphenGoQpg1gxRvwqhai33ObQGaSVmg9YCVH3mMrF0v7XxvZmeDqMf-SynSkNm69acO23kX_m5noUZD7xAhO4eWngIgTjD/s400/IMG_7884.JPG" width="400" /></a></div>
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Preparei gelatina de framboesa com 2 saquetas de pó dissolvidas em 200 ml de água a ferver.</div>
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Juntei-lhe também 200 ml de água gelada.</div>
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Finalmente, misturei-lhe 3 iogurtes gregos com pedaços de frutos vermelhos.</div>
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Misturei muito bem.</div>
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Levei ao frigorífico de um dia para o outro para solidificar bem.</div>
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Decorei com framboesas.</div>
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Servi, bem fresco, em tacinhas.</div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Bonita e deliciosa!<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com3tag:blogger.com,1999:blog-8661471258490199162.post-9649691674124739242017-04-26T22:47:00.000+01:002017-04-26T22:51:05.806+01:00Bolo de Bolacha (Trilogia 172)<div style="text-align: center;">
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Mesmo não
sendo grande fã de piqueniques, fui eu a dizer ao <a href="https://garficopo.blogspot.pt/">Amândio </a>e ao <a href="https://outrascomidas.blogspot.pt/2017/04/oopsies-para-um-piquenique-muito.html">Luís </a>o tema
desta 172ª semana: <b>«Meti na cesta um(a)...».</b><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Numa viagem ao passado, relembrei o famoso bolo de bolacha que
estava sempre presente nos cestos de piqueniques de quando éramos catraios... e fazíamos piqueniques!<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZB4j34xqMKAHYJd3tbm3Uiu2ZGMKEMevjhaApAL5u4J5IrCIDw9EHSBaB3iHsBU0X0lNPQJ5j3zmrOLP4e7tTwm6Ivk1XPt2ZmkMAMs2Xyd3e7gsLovn3lmlAdW12SXhfcTQq859g6zRL/s1600/IMG_7876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZB4j34xqMKAHYJd3tbm3Uiu2ZGMKEMevjhaApAL5u4J5IrCIDw9EHSBaB3iHsBU0X0lNPQJ5j3zmrOLP4e7tTwm6Ivk1XPt2ZmkMAMs2Xyd3e7gsLovn3lmlAdW12SXhfcTQq859g6zRL/s400/IMG_7876.JPG" width="400" /></a></div>
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Preparei uma chávena grande de café, adocei-o e deixei-o arrefecer.</div>
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Numa taça, bati 200 g de açúcar com 250 g de manteiga sem sal e 4 gemas de ovos até obter um creme fofo e homogéneo.</div>
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Molhei as bolachas no café quase frio e dispus num prato. fazendo um formato de flor.</div>
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Barrei as bolachas com o creme de manteiga e, sobre ele coloquei outra camada de bolachas embebidas no café.</div>
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Fui sobrepondo camadas de bolachas alternando com creme (usei 2 pacotes de bolachas).</div>
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Por fim cobri com o creme de manteiga.</div>
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Levei ao frigorífico de um dia para o outro para o creme endurecer.</div>
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Decorei com metades de morangos. </div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-63326447342067774412017-04-19T22:59:00.001+01:002017-04-20T18:06:58.069+01:00Espetadas de Morangos (Trilogia 171)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">O</span><span style="font-family: "comic sans ms"; font-size: 13.5pt;"> <a href="https://garficopo.blogspot.pt/2017/04/creme-de-chocolate-trilogia-171.html">Amândio</a> quis
recordar os verões das nossas infâncias e lançou como tema desta 171ª um pregão
que nos enchia as almas de frescura na praia e não só:</span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;"><b>É
fruta ou chocolate?</b><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Claro que juntar os 2 sabores se transformou rapidamente numa
deliciosa tentação... para mim e para o <a href="https://outrascomidas.blogspot.pt/2017/04/banana-pancake-com-chocolate-e-morangos.html">Luís</a>.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 - enfiei morangos maduros, mas firmes, em paus de espetadas.</span></div>
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2 - derreti 100 g de chocolate de barra e misturei-lhe 3 colheres de sopa de natas.</div>
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3 - mexi muito bem até conseguir uma mistura lisa e brilhante,</div>
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4 - coloquei os pauzinhos de espetadas com os morangos num prato fundo, de modo a que os morangos ficassem suspensos.</div>
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5 - deitei, sobre os morangos, colheradas do creme de chocolate.</div>
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6 - sem mover os paus de espetadas, levei o prato ao frigorífico durante umas horas para o creme de chocolate endurecer.</div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">7 - comer e lambuzar-se...<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-13258392619357261592017-04-12T22:37:00.002+01:002017-04-12T22:37:38.000+01:00(Uma) Canja de Galinha (Trilogia 170)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Fui eu quem
pediu um tema «soft» ao <a href="https://outrascomidas.blogspot.pt/2017/04/geleia-de-flores-de-sabugueiro-trilogia.html">Luís </a>esta semana.<o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Por isso, o <a href="https://garficopo.blogspot.pt/2017/04/trilogia-170-com-portugues-suave-e-uma.html">Amândio </a>e eu levámos com o<span class="apple-converted-space"> </span><b>«Português Suave».</b><o:p></o:p></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 13.5pt;">Fiz uma canja que é suave para os doentes, mas forte para os
alimentar e os fazer arrebitar.<o:p></o:p></span></div>
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1 - Cozi um quarto de galinha, meio chouriço, 2 cebolas novas e 2 cenouras em água temperada com sal, uns grãos de pimenta e 3 cabeças de cravinho.</div>
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2 - Escorri e deixei arrefecer.</div>
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3 - Desfiei a galinha (tirei a pele e os ossos). cortei o chouriço e as cenouras em rodelas e as cebolas em pedacinhos.</div>
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4 - Levei o caldo ao lume e deixei cozer meio pacote de massinhas e 6 ovinhos da galinha.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2JO3W26Snvotn-3MD81DWlJa9eNKrclTMAy7gg2busDAPQBqKZxZ563lBMG8ciEfx5Q1usAnwKWaRjdX-q6Qn3d7iFQjfu_b-Lvu9fpjKWSo0JlRDWXoCIeVcFdSu-oTlRr-w4rxqcSr/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2JO3W26Snvotn-3MD81DWlJa9eNKrclTMAy7gg2busDAPQBqKZxZ563lBMG8ciEfx5Q1usAnwKWaRjdX-q6Qn3d7iFQjfu_b-Lvu9fpjKWSo0JlRDWXoCIeVcFdSu-oTlRr-w4rxqcSr/s320/2.JPG" width="320" /></a></div>
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5 - Juntei tudo, deixei ferver mais 3 minutos e servi com hortelã.</div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-88300151779527252952017-04-05T19:09:00.003+01:002017-04-05T19:10:44.126+01:00Ervilhas com Chouriço e Ovos Escalfados (Trilogia 169)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: 13.5pt;">Nesta</span><span style="font-family: "comic sans ms"; font-size: 13.5pt;"> trilogia
169 coube-me a mim dizer o tema aos parceiros desta aventura. </span><br />
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">E disse:<span class="apple-converted-space"> </span><b>«O
porquinho foi à horta... e eu também.».</b></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;"><span style="background-color: white;">O <a href="https://outrascomidas.blogspot.pt/2017/04/bucho-de-porco-com-feijao-e-cenouras.html">Luís</a> contou
uma história à maneira e o <a href="https://garficopo.blogspot.pt/">Amândio </a>ainda não sei, que a horta dele fica mais
longe e demora mais tempo a regressar...</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioat0sThtkG7gmjKiq0Y95Eku-6l174VxZIViXd7V2kNZL38xetIGUIgQjLP6Og5Kc6hdZk-h-muL7kvs6TFIEBOQyAHPnDQxSxQRhyIGOOkfIMxRVxR7dxSUjqhGc6pok45ONXz1GPAQs/s1600/IMG_7827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioat0sThtkG7gmjKiq0Y95Eku-6l174VxZIViXd7V2kNZL38xetIGUIgQjLP6Og5Kc6hdZk-h-muL7kvs6TFIEBOQyAHPnDQxSxQRhyIGOOkfIMxRVxR7dxSUjqhGc6pok45ONXz1GPAQs/s320/IMG_7827.JPG" width="320" /></span></a></div>
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Há muito, muito tempo, era eu uma criança da cidade com 5 anos, estava na aldeia e mandaram-me à horta apanhar 2 alfaces para o jantar.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">E lá fui eu armada de cestinho e tudo...</span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Quando cheguei à horta e vi as filas de alfaces, deu-me pena de arrancar duas.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Então (para não estragar), tirei uma folha a cada uma das alfaces. </span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Claro que levei um raspanete pela longa demora, mas claro que também arranquei gargalhadas e sorrisos...</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Hoje nem houve salada de alface, para não ter verde a mais.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">Trouxe ervilhas frescas, cebolas novas e salsa da horta.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">O porquinho, esse para não ser abelhudo, virou chouriço.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">1 - Cobri o fundo de um tacho com azeite.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">2 - Nele deitei 3 dentes de alho esmagados e 2 cebolonas novas (com rama verde) em pedaços.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">3 - Deixei rebolar um pouco.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">4 - Juntei rodelas de chouriço e deixei que todos se conhecessem sobre lume brando, para não fritar.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">5 - Deitei 500 g de ervilhas frescas descascadas, meio copo de vinho branco, sal e pimenta e deixei-as estufar por cerca de 25 minutos.</span></span><br />
<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">6 - Verifiquei a cozedura das ervilhas e juntei 1 copo de ãgua.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">7 - Quando ferveu, escalfei 6 ovos e polvilhei abundantemente com salsa cortada.</span></span><br />
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Quase
tudo verde!!!!...</span><o:p></o:p></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com1tag:blogger.com,1999:blog-8661471258490199162.post-72003318870406781942017-03-29T22:08:00.000+01:002017-03-29T22:11:18.240+01:00Hambúrguer em Bolo do Caco (Trilogia 168)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Nesta semana o
<a href="https://garficopo.blogspot.pt/">Amândio</a> mandou-nos fazer uma sandocha.<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Dei por mim,
na padaria a comprar bolo do caco e a pensar que o <a href="https://outrascomidas.blogspot.pt/2017/03/bifana-em-pita-grego-168-trilogia.html">Luís </a>haveria de fazer um pão
delicioso.</span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Claro que não
me enganei...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJMp0oWrjGC2nW-ZUPO9fo3-_y3BggAI_hE9PH0CptODf1Y5VtObfc0xFCG2ZgBu8oNHFCwfu1UBT7AIUxS3J4a8Us9SRCX1X4QtdsXlKbw8tReY5TC7AlY_g5LZn-8bWeoYYjYNZib8v/s1600/IMG_7823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJMp0oWrjGC2nW-ZUPO9fo3-_y3BggAI_hE9PH0CptODf1Y5VtObfc0xFCG2ZgBu8oNHFCwfu1UBT7AIUxS3J4a8Us9SRCX1X4QtdsXlKbw8tReY5TC7AlY_g5LZn-8bWeoYYjYNZib8v/s400/IMG_7823.JPG" width="400" /></a></div>
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1 - abri ao meio o bolo do caco e besuntei-o com manteiga.</div>
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2 - sobre a manteiga coloquei uma folha de alface, lavada e enxuta.</div>
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3 - entretanto grelhei um hambúrguer de vaca dos dois lados.</div>
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4 - aqueci uma rodela de ananás no grelhador.</div>
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5 - coloquei o hambúrguer grelhado sobre a alface e, sobre este, dispus a rodela de ananás aquecida.</div>
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6 - no buraco da rodela de ananás coloquei um cubo de queijo de Azeitão e barrei tudo com maionese.</div>
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7 - finalmente coloquei a tampa do bolo do caco e servi, assim quentinho.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JvDs4LsG6QLT3U8J5jz2KUJund6FGNsJxu5urAyBY5nQdTZWxSBRbU3vbjZzkC8dT2Dn2DE1_PE553krT_9poViuga5BxProc3_65zG3gYYSmZW20MSFXl_WBbTJEeQ8PaHNx2lp-qBM/s1600/IMG_7824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6JvDs4LsG6QLT3U8J5jz2KUJund6FGNsJxu5urAyBY5nQdTZWxSBRbU3vbjZzkC8dT2Dn2DE1_PE553krT_9poViuga5BxProc3_65zG3gYYSmZW20MSFXl_WBbTJEeQ8PaHNx2lp-qBM/s400/IMG_7824.JPG" width="400" /></a></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Ficou a
sandocha perfeita pata um jantar de domingo... <o:p></o:p></span></div>
Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-12475753267181056242017-03-22T22:49:00.000+00:002017-03-22T23:25:11.721+00:00Tigelada (Trilogia 167)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Esta 167ª trilogia
foi comandada pelo <a href="http://outrascomidas.blogspot.pt/">Luís</a> que nos disse «Comeres daqui e dali»...<o:p></o:p></span></div>
<div align="center" style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Saiu uma tri
completa com um prato de outros do mar (do <a href="https://garficopo.blogspot.pt/2017/03/trilogia-167-arroz-de-polvo-e-zarate.html">Amândio</a>), um prato de carne (do <a href="http://outrascomidas.blogspot.pt/2017/03/rojoes-um-confit-portugues-trilogia-167.html">Luís</a>)<span class="apple-converted-space"> </span>e, por fim, a minha sobremesa...<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">A Tigelada é
dali, da Beira Baixa, mas come-se por aqui com muito agrado!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TNgmgsZz5hJMujAFf206JLF1ghSj2oRVv8b8VCLc0i5_Ho495SouBwA6AvM6Wn7SFUUVuvfCSKuxbWJqHOD8cEHu-bFHZ4wgxFrT7o6ut75IvCNfhvNQNsG41lRRsSWfytZgwp-S_0zA/s1600/IMG_7812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_TNgmgsZz5hJMujAFf206JLF1ghSj2oRVv8b8VCLc0i5_Ho495SouBwA6AvM6Wn7SFUUVuvfCSKuxbWJqHOD8cEHu-bFHZ4wgxFrT7o6ut75IvCNfhvNQNsG41lRRsSWfytZgwp-S_0zA/s400/IMG_7812.JPG" width="400" /></a></div>
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Untei um tacho de barro com azeite e levei-o ao forno bem quente.</div>
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Entretanto, bati com 1 colher de pau, 7 ovos com 500 g de açúcar amarelo, 1 colher de sopa de mel e a raspa da casca de 1 limão.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjns2siNCbsnfhf0IokT-HsvrtyYhyphenhyphen2zT7v3FHbUqWjzbSI9GhYDzJYO6hSaYq3u3nyeHDXRiykIgU3A3buj5vQ_a-eJ9JQixujIW_zQjTPwAeu09T2SFFdF8k0t8uUyPgXlnYkyh5to3NG/s1600/IMG_7810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjns2siNCbsnfhf0IokT-HsvrtyYhyphenhyphen2zT7v3FHbUqWjzbSI9GhYDzJYO6hSaYq3u3nyeHDXRiykIgU3A3buj5vQ_a-eJ9JQixujIW_zQjTPwAeu09T2SFFdF8k0t8uUyPgXlnYkyh5to3NG/s400/IMG_7810.JPG" width="400" /></a></div>
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De seguida, juntei 2 colheres de sopa mal cheias de farinha e envolvi muito bem 1 litro de leite.</div>
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Sem retirar o tacho quente do forno e, com a ajuda de uma concha, deitei-lhe a mistura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qH9XjVRQemnmCLW81PKPRUo5OcEImKxvH309EBfxurWrAeE0fG35NLMMdc2909FgydZejZm0auPeCuvGSpDtR9U9Gktr8cH_eOB5Kigu-7epnRNEgnKEkdiB2RS_MVTx7fw8H4mZgGdz/s1600/IMG_7811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qH9XjVRQemnmCLW81PKPRUo5OcEImKxvH309EBfxurWrAeE0fG35NLMMdc2909FgydZejZm0auPeCuvGSpDtR9U9Gktr8cH_eOB5Kigu-7epnRNEgnKEkdiB2RS_MVTx7fw8H4mZgGdz/s400/IMG_7811.JPG" width="400" /></a></div>
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Deixei cozer até ficar com a consistência de pudim (cerca de 40 minutos).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNDwzbFONVlfNoalmu2xhwndlpygmXHY1tHNlB9H-s8KS-kFGN7NlO81ieAKdTvM40HeYhIXlRisZyCCbb_SSrAGpKKAIWs-poHyXWMlL2iSQybeqaSqWy5YmYvht_NZbVA4qwjKS_NZR/s1600/IMG_7814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNDwzbFONVlfNoalmu2xhwndlpygmXHY1tHNlB9H-s8KS-kFGN7NlO81ieAKdTvM40HeYhIXlRisZyCCbb_SSrAGpKKAIWs-poHyXWMlL2iSQybeqaSqWy5YmYvht_NZbVA4qwjKS_NZR/s400/IMG_7814.JPG" width="400" /></a></div>
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Servi, cortado em fatias, em tacinhas de barro.</div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com1tag:blogger.com,1999:blog-8661471258490199162.post-30985725151845043402017-03-15T22:17:00.000+00:002017-03-15T22:17:45.687+00:00Açorda de Camarão (Trilogia 166)<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 13.5pt; line-height: 115%;">Bem sei que disse ao <a href="https://garficopo.blogspot.pt/">Amândio</a> e ao <a href="http://outrascomidas.blogspot.pt/2017/03/chambao-muito-baixa-temperatura.html">Luís </a>que «Quem vai ao mar,
arranja jantar...» ... mas eu fiquei-me por uma visita à peixaria. </span><span style="font-family: "Comic Sans MS";"><o:p></o:p></span></div>
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Comecei por cortar uma tampa e escavar o interior de um pão alentejano (com 2 dias) com a ajuda de uma colher e de uma faca afiada.</div>
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Entretanto cozi uns camarões e reservei 3.</div>
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Descasquei os restantes e usei as cascas e as cabeças para enriquecer o sabor do caldo de cozer os camarões (deixei-os ferver durante cerca de meia hora e depois coei o caldo).</div>
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Reservei-o também.</div>
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Cobri o fundo de um tacho com azeite e nele deitei uma malagueta seca e uns 5 dentes de alho picados.</div>
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Quando ficaram bem quentes fui juntando o miolo do pão e a água de cozer o camarão até conseguir um creme consistente, ao qual juntei os camarões descascados.</div>
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Envolvi 3 gemas de ovos batidas e uns pés de coentros picados.</div>
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Coloquei dentro do pão e enfeitei com os 3 camarões reservados e com mais coentros picados.</div>
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Servi de imediato, usando o próprio pão.</div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-59989984732992975592017-03-08T22:29:00.000+00:002017-03-15T19:57:30.723+00:00Bolo de Atum (Trilogia 165)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Quando o
<a href="https://garficopo.blogspot.pt/">Amândio</a> disse »Conservas engalanadas» fiquei a pensar, como disse o <a href="http://outrascomidas.blogspot.pt/2017/03/torta-de-atum-em-acelgas-selvagens.html">Luís,</a> em
latas de atum e também em latas de sardinhas.<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Por ser mais
consensual (cá por casa) optei por atum... e também usei azeitonas de conserva descaroçadas.</span></div>
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Comecei por esfiapar uma lata de atum com a ajuda de um garfo.</div>
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Também cortei em rodelinhas metade das azeitonas verdes sem caroço de um frasco.</div>
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Reservei.</div>
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Bati 2 ovos com 1 chávena (de chá) de leite e 1 dl de azeite.</div>
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Mexi bem.</div>
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Finalmente juntei 2 chávenas de farinha e 1 colher de sobremesa de fermento.</div>
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Envolvi muito bem até ter uma massa lisa sem grumos.</div>
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Juntei à massa quase todas as rodelinhas de azeitonas verdes e envolvi-as.</div>
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Deitei metade desta massa numa forma retangular previamente untada com manteiga e polvilhada com farinha.</div>
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Coloquei o atum esfiapado e misturado com 1 dente de alho picado e sobre ele a restante massa.</div>
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Sobre a massa deitei as restantes rodelinhas de azeitonas.</div>
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Levei ao forno por cerca de 30 minutos, a 180º C.</div>
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Verifiquei a cozedura com um palito.</div>
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Deixei arrefecer, desenformei e servi com uma salada verde.</div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Na próxima vez coloco mais atum... umas 2 ou mesmo 3 latas.</span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com2tag:blogger.com,1999:blog-8661471258490199162.post-10525593982441420702017-03-01T17:07:00.000+00:002017-03-02T19:03:41.079+00:00Caril de Camarão e Maçã Verde (Trilogia 164)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Quando o <a href="http://outrascomidas.blogspot.pt/2017/03/grao-do-patrao-164-trilogia.html">Luís</a>
disse, ao <a href="https://garficopo.blogspot.pt/">Amândio</a> e a mim, o tema desta 4ª- feira, </span><span style="font-family: "comic sans ms"; font-size: 13.5pt;">«África - do Atlas à Boa
Esperança», pensei que estava bem tramada... é que eu e a cozinha africana não
nos temos cruzado muitas vezes!</span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Tenho apenas duas boas referências: a
D. Luísa (Moçambique) e a D. Albertina (Cabo Verde) e foi nelas que me
inspirei...<o:p></o:p></span></div>
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Comecei por descascar os camarões, deixando-lhes só a cauda.</div>
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Temperei-os com sal, pimenta e um pouco de caril.</div>
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Reservei-os.</div>
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Alourei uma cebola picada em 100 g de manteiga. Temperei com sal, pimenta e 1 colher de sopa de caril.</div>
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Deixei rebolar um pouco e juntei os camarões descascados, 1 maçã verde e grandona cortada em cubos com a casca e 3 dl de leite de coco.</div>
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Envolvi todos e deixei sobre lume brando cerca de 10 minutos.</div>
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Cozi arroz com água e sal e temperei com 50 g de manteiga.</div>
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Coloquei-o numa forma de bolo com buraco e calquei-o com uma colher.</div>
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Desenformei.</div>
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Servi os camarões, a maçã e o molho de caril dentro da coroa de arroz.</div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com1tag:blogger.com,1999:blog-8661471258490199162.post-13368038798468668062017-02-22T21:49:00.000+00:002017-03-02T19:01:52.283+00:00Quindim (Trilogia 163)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Desta vez fui
eu quem disse ao <a href="https://garficopo.blogspot.pt/">Amândio</a> e ao <a href="http://outrascomidas.blogspot.pt/2017/02/o-sarapatel-de-dona-flor.html">Luís</a> que «Já fui ao Brasil...».<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Não interessa
se já fui ou não, já que esta é uma forma divertida e confortável de viajar.</span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Fiz um quindim
de «comer e chorar por mais...»...<o:p></o:p></span></div>
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Primeiro derreti 200 g de manteiga e reservei.</div>
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Juntei 9 gemas de ovos e 3 ovos inteiros a 500 g de açúcar batendo com uma colher de pau até conseguir um creme.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPXCpvCQwtTx_SzcfPWj04Y7gDU7he3kKaCrzQ-Cz3mUIfv7rWJj0__bgAu2u4EiLr5hLAkUguhVn4mPwsnhTSvxTwVqcxocHBvYUI0eqEp26HcbGpbxvKC_ro2X2ljyGFcoa9jinwkMU/s1600/IMG_7759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPXCpvCQwtTx_SzcfPWj04Y7gDU7he3kKaCrzQ-Cz3mUIfv7rWJj0__bgAu2u4EiLr5hLAkUguhVn4mPwsnhTSvxTwVqcxocHBvYUI0eqEp26HcbGpbxvKC_ro2X2ljyGFcoa9jinwkMU/s400/IMG_7759.JPG" width="400" /></a></div>
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Juntei 200 g de coco ralado, os 200 g de manteiga derretida e 3 colheres de sopa de leite.</div>
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Continuei a bater com a colher de pau.</div>
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Untei uma forma com manteiga e deitei nela a massa.</div>
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Levei ao forno, em banho-maria, cerca de 30 minutos, a 180º C.</div>
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Tirei do forno, desenformei e levei umas horas ao frigorífico antes de servir.</div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Delicioso!!!!<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt;">Podia ter
guardado um pouquinho de coco ralado para espalhar sobre o pudim quando desenformado.<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com1tag:blogger.com,1999:blog-8661471258490199162.post-55637499754711723012017-02-15T22:03:00.000+00:002017-03-02T19:00:32.855+00:00Açorda com Ovos Escalfados (Trilogia 162)<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 14pt;">O <a href="https://garficopo.blogspot.pt/">Amândio</a>
disse: </span><strong><span style="color: #222222; font-family: "comic sans ms"; font-size: 14.0pt;">"Economia a todo o custo sem
poupar na qualidade da comida"</span></strong><span class="apple-converted-space"><span style="color: #222222; font-family: "comic sans ms"; font-size: 14.0pt;"> </span></span><span style="color: #222222; font-family: "comic sans ms"; font-size: 14.0pt;">e eu e o <a href="http://outrascomidas.blogspot.pt/2017/02/iscas-de-leitao-em-cebolada-trilogia-162.html">Luís</a> tivemos que nos «desembrulhar»...</span><span style="font-family: "comic sans ms"; font-size: 14pt;"><o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 14pt;">Há quem lhe
chame alentejana, mas não me atrevi…</span></div>
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<span style="font-family: "comic sans ms"; font-size: 14pt;">Económica é,
deliciosa também e nada de poupar na qualidade da comida…<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhxlEum6ZBfBTqnO2Gcr8lQZC1ECYhsi2nWDoKMboCnFcntd86TJt-rkq3sPRDjf4SvxYfjVyDgWJOANhw-yw1hU4lpoCfhTAA8TAxL8KzYvQB_6V5QE4-gPQFLL8UVLXX-gw0oXxDmeN/s1600/IMG_7754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhxlEum6ZBfBTqnO2Gcr8lQZC1ECYhsi2nWDoKMboCnFcntd86TJt-rkq3sPRDjf4SvxYfjVyDgWJOANhw-yw1hU4lpoCfhTAA8TAxL8KzYvQB_6V5QE4-gPQFLL8UVLXX-gw0oXxDmeN/s400/IMG_7754.JPG" width="400" /></a></div>
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Comecei por cortar um pão alentejano (dos cabeçudos), da véspera. em fatias de tamanho médio.</div>
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Depois escalfei 6 ovos, em água ligeiramente acidulada com vinagre.</div>
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Reservei-os.</div>
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Cortei 3 dentes de alho (grandóes) e um molho de coentros para dentro de um almofariz.</div>
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Juntei-lhes 1 colher de sopa de sal grosso.</div>
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Pisei-os até ficarem reduzidos a uma pasta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXvsu5T8qgP2qU_JTLcDnUjiawJWyM1HT2umR_aKYzr-BUIJCoqa9tjJK_4xmeHxEFKOQx2ug62xF49asmCR3ieV7vmL2jmR49b-3u0StXdrlSom1tHDiN1VnOuMmaZ0sTwxFiLatDupS/s1600/IMG_7752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXvsu5T8qgP2qU_JTLcDnUjiawJWyM1HT2umR_aKYzr-BUIJCoqa9tjJK_4xmeHxEFKOQx2ug62xF49asmCR3ieV7vmL2jmR49b-3u0StXdrlSom1tHDiN1VnOuMmaZ0sTwxFiLatDupS/s400/IMG_7752.JPG" width="400" /></a></div>
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Deitei esta pasta numa terrina e reguei com 6 colheres de sopa de azeite. </div>
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Molhei com 1.5 l de água a ferver, mexendo para dissolver a papa de coentros.</div>
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Finalmente introduzi as fatias de pão, esperando uns minutos para que ficassem embebidas no caldo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI2AEQGh6CxO-o7bZ72f7tH7Itr7VfBY6T-o0PFb19voh9kuXxwfrnLOBAmcJqtQx14aExVTbPMfn6p5dHOehQgrodRBwH6_DYD4gU7C0Ldcs-VexxokZg4A6QRXSvWUBLgN0c9mjB3sT/s1600/IMG_7753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI2AEQGh6CxO-o7bZ72f7tH7Itr7VfBY6T-o0PFb19voh9kuXxwfrnLOBAmcJqtQx14aExVTbPMfn6p5dHOehQgrodRBwH6_DYD4gU7C0Ldcs-VexxokZg4A6QRXSvWUBLgN0c9mjB3sT/s400/IMG_7753.JPG" width="400" /></a></div>
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<span style="font-family: "comic sans ms"; font-size: 14pt;">Por cima,
coloquei os 6 ovos escalfados.</span><o:p></o:p><br />
<span style="font-family: "comic sans ms"; font-size: 14pt;">Servi bem quente.</span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com4tag:blogger.com,1999:blog-8661471258490199162.post-14529605006473823922017-02-12T14:43:00.000+00:002017-03-22T18:47:07.304+00:00Galo de Cabidela<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 14.0pt; line-height: 115%;">Depois de
andar em altas pesquisas, ter consultado o <a href="http://outrascomidas.blogspot.pt/">Outras Comidas</a> e o <a href="https://garficopo.blogspot.pt/">Garficopo </a>(como
não podia deixar de ser…), saiu-me esta
deliciosa cabidela…<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5FMFdGKgcFqccUc1hcFx3u3xh-aRvJ9Z9Pf8TceAgFSFQrg0lCiSqB61gcDCvCXLopVuDcqaXmh62Ni7NhOgKQOB0b5O2Xv-5B9xQctzbiOoWJTTQxIPEy2t-kozwKAU4lg7YF6K69qO/s1600/IMG_7751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5FMFdGKgcFqccUc1hcFx3u3xh-aRvJ9Z9Pf8TceAgFSFQrg0lCiSqB61gcDCvCXLopVuDcqaXmh62Ni7NhOgKQOB0b5O2Xv-5B9xQctzbiOoWJTTQxIPEy2t-kozwKAU4lg7YF6K69qO/s400/IMG_7751.JPG" width="400" /></a></div>
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Na véspera, preparei uma marinada com meio litro de vinho tinto, sal e pimenta, 3 dentes de alhos esborrachados, 3 cravinhos e 2 folhas de louro partidas.</div>
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Deixei meio galo, partido em pedaços, a embebedar-se com estes aromas toda a noite.</div>
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No dia, cobri o fundo de um tacho com azeite, deitei-lhe 2 dentes de alho esmagados, 1 malagueta seca aberta ao meio, 1 cebola roxa picada e uns cubinhos de barriga fumada.</div>
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Deixei a cebola murchar e juntei os pedaços de galo escorridos da marinada.</div>
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Selei-os, juntei a marinada e ficou a estufar em lume brando, perto de 2 horas.</div>
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Verifiquei a cozedura dos pedaços de galo com a espetadela de 1 garfo.</div>
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Juntei, então, arroz carolino (1 chávena de café por pessoa - 3 chávenas), 9 chávenas iguais de água quente, mexi e deixei cozer cerca de 7 minutos.</div>
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Passado esse tempo deitei o conteúdo de uma saqueta de sangue, coada num passador (o sangue esteve congelado e quis evitar grumos) e deixei-o acabar de cozer.</div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt; line-height: 115%;">Servi
antes que o arroz secasse, com uma salada verde.</span><o:p></o:p></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com2tag:blogger.com,1999:blog-8661471258490199162.post-61114415065770264732017-02-08T21:37:00.000+00:002017-03-02T18:57:15.752+00:00Bolo de Laranja (Trilogia 161)<div align="center" class="MsoNormalCxSpFirst" style="line-height: normal; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Foi o <a href="http://outrascomidas.blogspot.pt/2017/02/papas-de-polvo-161-trilogia.html">Luís</a> quem propôs:<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;">«Com papas e
Bolos…», nesta 161ª trilogia das quartas-feiras. </span></div>
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<span style="font-family: "comic sans ms"; font-size: 14pt;">O </span><a href="https://garficopo.blogspot.pt/2017/02/trilogia-161-ou-terceira-da-segunda.html" style="font-family: "Comic Sans MS"; font-size: 14pt;">Amândio</a><span style="font-family: "comic sans ms"; font-size: 14pt;"> e
eu escolhemos fazer bolos (para enganar os tolos?... ná!)</span></div>
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Bati 200g de manteiga (à temperatura ambiente) com 250 g de açúcar até obter um creme.</div>
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Juntei 5 gemas de ovos (uma de cada vez), envolvendo-as no creme.</div>
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Misturei a raspa de 1 laranja e 250 g de farinha, alternando com o sumo da mesma laranja.</div>
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Envolvi as 5 claras batidas em castelo e, finalmente, 2 colheres (de café) de fermento.</div>
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Levei ao forno em forma untada de manteiga e polvilhada com farinha por cerca de 40 minutos a 180º C.</div>
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Desenformei e cobri-o com 100 g de chocolate de barra derretidos ao lume com 1 pacote de natas.</div>
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Levei-o umas horas ao frigorífico para a cobertura endurecer.</div>
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<span style="font-size: 14pt;"><o:p></o:p></span><br />
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;"><o:p></o:p></span></div>
Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-794736852355648662017-02-01T19:02:00.001+00:002017-03-02T18:48:52.209+00:00Bifes de Frango com Mel e Limão (Trilogia 160)<div align="center" class="MsoNormalCxSpFirst" style="line-height: normal; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Não é
nenhuma mezinha para curar gripes ou constipações…<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;">É só a 160ª trilogia
com tema proposto ao <a href="https://garficopo.blogspot.pt/">Amândio</a> e ao <a href="http://outrascomidas.blogspot.pt/2017/02/ventresca-com-mel-trilogia-n160.html">Luís </a>por mim: «Açúcar, Mel e Compota».</span></div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Até agora comprova-se
a teoria de que somos os 3 mais salgados do que doces…<o:p></o:p></span><br />
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<span style="font-family: "comic sans ms";">Eu fiz uns simples bifes de frango.</span></div>
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<span style="font-family: "comic sans ms";">Temperei os bifes de frango com sal.</span></div>
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<span style="font-family: "comic sans ms";">Num pirex, com o fundo coberto de azeite, coloquei uma malagueta seca e alhos picados.</span></div>
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<span style="font-family: "comic sans ms";">Levei ao lume a aquecer, sem deixar ferver.</span></div>
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<span style="font-family: "comic sans ms";">Numa tacinha misturei o sumo de 1 limão com 1 colher de sopa de mostarda e 2 colheres de sopa de mel e misturei bem.</span></div>
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<span style="font-family: "comic sans ms";">Juntei esta mistura com o azeite aquecido, envolvi e mergulhei nela os bifes de frango.</span></div>
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<span style="font-family: "comic sans ms";">Deixei-os ficar a marinar cerca de 30 minutos, virando-os a meio do tempo.</span></div>
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<span style="font-family: "comic sans ms";">Levei-os ao forno por 25 minutos.</span></div>
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<span style="font-family: "comic sans ms";">Virei-os nos últimos 10 minutos.</span></div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Acompanhei
com batatas fritas e uma salada verde.<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com7tag:blogger.com,1999:blog-8661471258490199162.post-3256608330235818102017-01-25T22:23:00.000+00:002017-03-02T18:45:37.931+00:00(Um) Empadão de Bacalhau (Trilogia 159)<div align="center" class="MsoNormalCxSpFirst" style="line-height: normal; text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Estamos de
volta!!!<o:p></o:p></span></div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Depois de um
intervalo longo, voltamos às trilogias com um tema também ele trilógico dito
pelo <a href="https://garficopo.blogspot.pt/">Amândio</a>: « Empadas, Empadinhas e Empadões». O mais despachado dos 3 foi o
<a href="http://outrascomidas.blogspot.pt/2017/01/empadas-de-cozido-trilogia-n159.html">Luís</a>… e</span><span style="font-family: "comic sans ms"; font-size: 14pt;">u escolhi
o empadão por motivos que quem me conhece sabe bem: as massas e eu costumamos
ter desentendimentos.</span></div>
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<span style="font-family: "comic sans ms";">1 - Preparei uma taça de puré de batata (ficou bem durinho) e reservei-o.</span></div>
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<span style="font-family: "comic sans ms";">2 - Cobri o fundo de um tacho com azeite. Junte 1 malagueta seca, 3 dentes de alho picados, 2 cebolas em rodelas, 2 tomates maduros em pedacinhos e meio pimento amarelo às tiras.</span></div>
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<span style="font-family: "comic sans ms";">3 - Deixei-os rebolar no azeite quente uns minutos.</span></div>
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<span style="font-family: "comic sans ms";">4 - Juntei, então. 2 postas de bacalhau demolhadas e feitas em lascas grandes. Envolvi todos.</span></div>
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<span style="font-family: "comic sans ms";">5 - Entretanto, cozi 3 ovos e cortei-os às rodelas.</span></div>
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<span style="font-family: "comic sans ms";">5 - Numa assadeira coloquei uma camada de puré de batata, deitei o refogado de bacalhau, dispus as rodelas de ovo cozido e cobri com o restante puré de batata.</span></div>
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<span style="font-family: "comic sans ms";">Pincelei com 1 ovo batido e levei ao forno (200º C) por 15 minutos. </span></div>
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<span style="font-family: "comic sans ms"; font-size: 14.0pt;">Quando
retirei do forno, decorei com azeitonas e servi com uma salada verde.<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com1tag:blogger.com,1999:blog-8661471258490199162.post-34415304563409059042016-08-03T15:10:00.001+01:002016-08-03T15:10:21.807+01:00Rolo de Carne<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 115%;">Nem sei porque faço tão poucas vezes...</span><span style="font-family: "Comic Sans MS"; font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
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Temperei e amassei 600 g de carne picada com sal, pimenta moída, 3 dentes de alho picados, 1 ovo inteiro e um pouco de pão ralado.</div>
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Estendi com os dedos sobre uma folha de papel vegetal.</div>
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Sobre a carne coloquei 4 fatias de queijo e 4 fatias de fiambre.</div>
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Com a ajuda do papel vegetal enrolei a carne em forma de cilindro.</div>
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Coloquei-o num pirex e reguei-o com azeite.</div>
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Em volta coloquei 4 cebolinhas descascadas e levei-o ao forno (200º C) por meia hora, mais ou menos.</div>
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Retirei-o do forno, cortei às fatias e servi com esparguete de 3 cores e salada verde.</div>
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<span style="font-family: "Comic Sans MS"; font-size: 14pt; line-height: 115%;">O queijo derretido pôs-se a espreitar onde arranjou janelas...<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com1tag:blogger.com,1999:blog-8661471258490199162.post-384102623876446062016-07-29T22:03:00.001+01:002016-07-29T22:05:06.702+01:00(Outro) Strogonoff<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 14.0pt; line-height: 115%;">Eram dois bifes de alcatra…</span></div>
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Cortei os bifes de alcatra em tirinhas e reservei.</div>
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Cobri o fundo de um tacho com azeite,deixei aquecer e juntei 3 dentes de alho esmagados, 1 cebola picada e uns cubinhos de barriga fumada.</div>
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Deixei alourar e juntei as tirinhas dos bifes e cogumelos frescos fatiados.</div>
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Deixei cozinhar por uns 5 minutos e temperei com sal, pimenta moída e pozinhos de pimentão doce.</div>
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Finalmente envolvi com um pacote de natas e deixei engrossar.</div>
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<span style="font-size: 14.0pt; line-height: 115%;">Acompanhei com batatas fritas e
salada verde.<o:p></o:p></span></div>
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<span style="font-size: 14pt;"><o:p></o:p></span>Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com0tag:blogger.com,1999:blog-8661471258490199162.post-52797950902652341742016-04-28T22:21:00.000+01:002016-04-29T19:55:29.071+01:00Bifes de Atum Grelhados<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "comic sans ms"; font-size: 13.5pt; line-height: 115%;">Hoje não há receita... que é só usar o grelhador!!!</span><span style="font-family: "comic sans ms";"><o:p></o:p></span></div>
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1 - Coloquei os bifes de atum de molho, em água gelada, durante 2 horas.</div>
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2 -Grelhei-os, na chapa, 2 minutos de cada lado.</div>
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3 - Entretanto cozi batatas e preparei um molho com azeite, vinagre, cebola picada e coentros cortados.</div>
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4 - Temperei o molho com sal, pimenta preta e pozinhos de pimentão doce.</div>
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5 - Reguei os bifes de atum com este molho à saída do grelhador.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce3ERQMpEV4k4ahPfQKVDeQn12qmDzVOZmr6YXSE0B2iD0q6HjOFrRRxaRpKuavazlKzk1kclvxbYUjivZlPkHxRmIeUpEtU-VxpuVrE0u_EqUJRpNfsAnfI7yG1RuXSwrhPYi7Hw5DVj/s1600/IMG_7389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhce3ERQMpEV4k4ahPfQKVDeQn12qmDzVOZmr6YXSE0B2iD0q6HjOFrRRxaRpKuavazlKzk1kclvxbYUjivZlPkHxRmIeUpEtU-VxpuVrE0u_EqUJRpNfsAnfI7yG1RuXSwrhPYi7Hw5DVj/s400/IMG_7389.JPG" width="400" /></a></div>
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<span style="font-family: "comic sans ms"; font-size: 13.5pt; line-height: 115%;">Servi bem quentes com as batatas cozidas e com o molho.</span></div>
Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com4tag:blogger.com,1999:blog-8661471258490199162.post-49917548738304082922016-02-28T14:35:00.000+00:002016-02-28T14:35:03.400+00:00(Uma espécie de) Chili<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 115%;">Saiu um chili menos picante, mas saboroso...</span><span style="font-family: "Times New Roman","serif";"><o:p></o:p></span></div>
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Comecei por cobrir o fundo do tacho de azeite e nele deitar meia colher de café de cominhos.</div>
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Juntei 1 malagueta seca cortada ao meio, meio pimento vermelho em tirinhas, 2 dentes de alho picados e 2 cebolas também picadas.</div>
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Quando a cebola ficou murcha foi a vez de entrar no tacho 500 g de carne de vaca picada que temperei com sal, pimenta preta moída e pozinhos de alho em pó.</div>
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Deixei fritar um pouco.</div>
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Juntei então 1 pacote de polpa de tomate e 1 copo de vinho branco.</div>
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Deixei cozinhar a carne, com o tacho tapado, mais ou menos uns 15 minutos.</div>
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Juntei então o conteúdo de uma lata de feijão vermelho, misturei e deixei que se conhecessem por uns minutos.</div>
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Entretanto fiz arroz branco.</div>
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No prato de serviço formei uma espécie de coroa de arroz e no centro deitei a carne.</div>
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Decorei com raminhos de salsa.</div>
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<span style="font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 115%;">Bom!!!!!</span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com6tag:blogger.com,1999:blog-8661471258490199162.post-7932094387040913462016-01-01T18:39:00.000+00:002016-01-01T19:12:28.209+00:00Arroz de Lavagante<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Comic Sans MS"; font-size: 14.0pt; line-height: 115%;">Procurei
e achei no <a href="http://garficopo.blogspot.pt/2012/03/arroz-de-lavagante.html">Garficopo </a>a maneira de fazer este arroz que me pareceu a mais fácil
e saborosa…<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXi5uGoFr68uxF1qyQbDbEBZA-j7IaDi8HSU4q_IhHrpfHliZ8NsvNrubAbgCK7MU7NeEX00fMJ7SnCo5uKx6enClk4_F-reHWVv6r7z-4aX8ZxKtwjUNHa0OrqH7rbmW_snfvEpX41zaf/s1600/IMG_7143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXi5uGoFr68uxF1qyQbDbEBZA-j7IaDi8HSU4q_IhHrpfHliZ8NsvNrubAbgCK7MU7NeEX00fMJ7SnCo5uKx6enClk4_F-reHWVv6r7z-4aX8ZxKtwjUNHa0OrqH7rbmW_snfvEpX41zaf/s400/IMG_7143.JPG" width="400" /></a></div>
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Comecei por cozer o lavagante em água e sal, durante 10 minutos.</div>
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Escorri-o e deixei arrefecer.</div>
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Reservei o caldo.</div>
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Abri a carapaça e as pinças e retirei toda a carne possível.</div>
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Num tacho, com o fundo coberto de azeite, deitei 3 dentes de alho esmagados, 1 cebolinha picada e 1 malagueta.</div>
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Deixei-os rebolar um bocadinho e juntei-lhes 1 tomate maduro mas firme.</div>
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Depois foi a vez de 3 chávenas de arroz carolino e, finalmente, o triplo do volume (do arroz) de caldo de cozer o lavagante.</div>
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Depois de levantar fervura, contei 12 minutos e apaguei o lume.</div>
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Envolvi então a carne do lavagante e uns pezinhos de coentros picados.</div>
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Esperei uns minutos (poucos) antes de servir.</div>
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<span style="font-family: "Comic Sans MS"; font-size: 14.0pt; line-height: 115%;">Malandrinho,
aromático e delicioso… como se quer!!!!<o:p></o:p></span></div>
Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com3tag:blogger.com,1999:blog-8661471258490199162.post-29036500513949450702015-09-09T14:56:00.003+01:002015-09-09T14:56:58.204+01:00Filetes no Forno<div align="center" style="margin-bottom: .0001pt; margin: 0cm; text-align: center;">
<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;">O espada preto
é quase um vicio... dos bons!!!!!<o:p></o:p></span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Forrei um tabuleiro de pirex com papel de alumínio.</span><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Espalhei um fio de azeite no fundo do tabuleiro.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Piquei 3 dentes de alho miudinhos e espalhei-os também no fundo do tabuleiro, assim como uma folha de louro que parti em 4 partes.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Juntei ainda umas rodelas de limão.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Temperei os filetes com sal e pimenta, coloquei-os por cima do azeite, alhos, limão e louro.</span><br style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Polvilhei com mais 2 dentes de alhos bem picadinhos , mais um pequeno fio de azeite, salpiquei com pimentão doce e polvilhei com salsa fresca picada.</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Coloquei mais 3 rodelas de limão sobre os filetes.</span></div>
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<span style="background-color: white; text-align: left;"><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 13px; line-height: 18px;">Tapei-os com outra folha de papel de alumínio.</span></span></span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Levei a forno moderado, a assar, por cerca de 15 minutos.</span></div>
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<span style="background-color: white; text-align: left;"><span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="font-size: 13px; line-height: 18px;">Passado esse tempo,retirei a folha de alumínio e deixei por mais 5 minutos, para alourarem.</span></span></span></div>
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<span style="font-family: 'Comic Sans MS'; font-size: 13.5pt;">Acompanhei com arroz de ervilhas ...<o:p></o:p></span></div>
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Annahttp://www.blogger.com/profile/08439135849622940765noreply@blogger.com4