tag:blogger.com,1999:blog-40445845240834777752024-03-13T15:19:24.715-03:00ALÉGRÍM - Culinária para apressados, aventureiros e artistas.Alégrím é alecrim falado errado;
é o contrário de tristím, que ficamos quando um banquete chega ao fim.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4044584524083477775.post-11689139745057451472013-05-06T00:09:00.000-03:002013-05-06T00:10:38.146-03:00Berinjelas queimadas no fogo e temperadas com shoyu<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ingredientes:</span></span></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Berinjelas</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mo<span style="font-size: small;">lho shoyu</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">s</span>ó!</span> </span></span></span></span></span></div>
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKl0nSee0g0z4b-UCJpKJ9-uceop-nf_tgpnSpQ_Z3VPJGbFQ0Rrng78xdA23EEvEa3QvxRYNf4IJTbENKz-6wXS-z5PBMmzp53h6IbO5voJLFUR-P4OscYAof5oBEGSenbpENtQcopUU/s320/IMG_3506.JPG" width="240" /></div>
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Queime as berinjelas no fogo, até que fiquem com a casca tostadinha e seu tamanho reduzido a quase metade de seu tamanho.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JBHrMrxRxphBUwq8mlAK4HnWJSqgqNZ1MAsFwxALPcz_9YW95Kj4iG-Y2M8mu1Xc_wD8m0sZM8N9C69imgNFmsuXY73rccVxwrGqrRiQGsmYTs8MDVnykLhfW4mVjTEA1rYFw__C1nw/s1600/IMG_3508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JBHrMrxRxphBUwq8mlAK4HnWJSqgqNZ1MAsFwxALPcz_9YW95Kj4iG-Y2M8mu1Xc_wD8m0sZM8N9C69imgNFmsuXY73rccVxwrGqrRiQGsmYTs8MDVnykLhfW4mVjTEA1rYFw__C1nw/s320/IMG_3508.JPG" width="240" /></a></div>
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Depois descasque, sem pressa, sob água corrente.</div>
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A casca sai completamente, sem ferir a carne da berinjela.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvlONKcrt6vtm77LAAqVhEjvlGsvfaNlF88sYoKNy9QQ1RW8qsibcxe__pbwMYtMKNK1ikVWpiPvAVl7VMSbykRLsanaudUOiK-dzNL2mGQYReXF8dNhtKcO3X6-OnIB_fBVbf_k4r_I/s1600/IMG_3512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvlONKcrt6vtm77LAAqVhEjvlGsvfaNlF88sYoKNy9QQ1RW8qsibcxe__pbwMYtMKNK1ikVWpiPvAVl7VMSbykRLsanaudUOiK-dzNL2mGQYReXF8dNhtKcO3X6-OnIB_fBVbf_k4r_I/s320/IMG_3512.JPG" width="240" /></a></div>
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Finalmente, basta temperar com molho shoyu.</div>
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Pronto!</div>
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Dica: escolha as berinjelas de cor bem escura e uniforme, pois costumam ter menos sementes.</div>
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Ou prefira as berinjelas japonesas, se quiser ainda menos sementes. </div>
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Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-81149152068290842832012-05-19T13:02:00.000-03:002012-05-19T14:55:12.475-03:00Churrasco em apartamento<div class="separator" style="clear: both; text-align: center;">
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Eis a bifeteira da <a href="http://www.fundicaosantana.com.br/pt/">Fundição Santana</a> para nos trazer o sabor do churrasco, sem carvão nem fumaça:<br />
Para aproveitar melhor o sabor de cada alimento modere no sal e, sempre que possível, utilize produtos orgânicos. <br />
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A tradicional picanha, fatiada grossamente, com sal grosso fica perfeita! Mas que tal variar e apostar também nas opções saudáveis? Lembre-se de pincelar a bifeteira com azeite ou óleo e aquecer antes de usar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U0PvINI1v-0Sabpa0BthWlHrGPNWtNqu3joTkkBweFMXwe6dnPi2qBlQMViU3Nwt8X-G33FzAV6QyCvvqTs94Toh-rXDK0jAzhjkZ1ESSppFHYMSAoVfBhuSjw_ON2u3VbW99AG54vA/s1600/IMG00538-20120115-1336.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_U0PvINI1v-0Sabpa0BthWlHrGPNWtNqu3joTkkBweFMXwe6dnPi2qBlQMViU3Nwt8X-G33FzAV6QyCvvqTs94Toh-rXDK0jAzhjkZ1ESSppFHYMSAoVfBhuSjw_ON2u3VbW99AG54vA/s400/IMG00538-20120115-1336.jpg" width="400" /></a></div>
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Ao grelhar o MILHO VERDE, vá temperando com sal, um pouco de manteiga ou margarina e algumas gotinhas de azeite (importante para não zicar a manteiga quente).<br />
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ABOBRINHA: Pode ser temperada pouco antes de ser enviada à bifeteira:<br />
ou cortada em rodelas e depois ao meio, depois espetadas;<br />
ou laminadas. <br />
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Sugestão de tempêro: alecrim fresco picadinho, sal, azeite, vinagre balsâmico<br />
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Neste espeto: pimentão amarelo e vermelho, cebola, tomate.<br />
Se a cebola for muito ardida, deixe um pouco no molho com água e açúcar.<br />
Retire da água e tempere, juntamente com os demais ingredientes, antes de espetar.<br />
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Peixe Meca que devo ter temperado com sal, limão, azeite.</div>
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Bata, no processador, manteiga e mostarda dijon. Separe em pequenas porções, embale em papel alumínio e leve ao congelador. </div>
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Esta manteiga de mostarda pode ser disposta sobre o filé grelhado, no momento de servir.</div>
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</div>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-84987977901612623202012-05-07T23:01:00.000-03:002012-05-08T00:25:52.559-03:00Saladinha de shanklish (ou chancliche) no pão sírio<div style="text-align: left;">
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<span style="font-size: large;"><b><span style="font-family: Arial,Helvetica,sans-serif;">Um sanduiche refrescante</span> </b><b></b></span></div>
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A receita : <br />
- 1 bolinha de chancliche<br />
- 3/4 maço de salsinha (cheiro verde) bem picado<br />
- 1/2 maço de coentro bp<br />
- 1/4 maço de hortelã bp<br />
- 3 tomates andrea (italiano) sem sementes cortado quadradinho<br />
- 1 cebola grande roxa (ou normal) cortado quadradinho<br />
- suco de 1 limão<br />
- sal a gosto<br />
- bastante azeite<br />
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Numa bacia, desmanchar o chancliche grosseiramente <br />
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Vá acrescentando os demais ingredientes, com cuidado, aos poucos<br />
Modere no sal para apreciar melhor o sabor de cada tempero.<br />
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Faça este preparado pouco antes de servir, embora ele continue gostoso no dia seguinte.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIAWkrAewDztoM5u3kWBD6TQsRAGnMJDH7BMPbe5QrVq-n4rO6TsjYP_8HJLS-XksauU2k7tC5oB84OnLQPIUajDaCxbBH28sQ6_8OvoAsF9b7PFQXDhdA9vIdFKU5NoPjvVE1IbbPcs/s1600/shnkl+tres.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIAWkrAewDztoM5u3kWBD6TQsRAGnMJDH7BMPbe5QrVq-n4rO6TsjYP_8HJLS-XksauU2k7tC5oB84OnLQPIUajDaCxbBH28sQ6_8OvoAsF9b7PFQXDhdA9vIdFKU5NoPjvVE1IbbPcs/s320/shnkl+tres.jpg" width="320" /></a><br />
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Sirva com pão sírio. Cada um faz o seu sanduiche.<br />
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.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-32315151563617870762011-08-28T20:46:00.010-03:002011-08-28T21:52:56.284-03:00Bolo Verde - gostoso, rápido e sempre dá certoConfesso! Esta primeira foto está levemente photoshopada.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_dP_A7sOcuIvs9JGf0C6mMH6esadFV6F7jlAQetaoaZstmNqv0cv3Mzbj8FqK3T33-ds6Uq4VZyhkOYSdbXmMs0GL9oxg8uqvtymV6xvY8_blmzm0C_TTWb929df7JCeI_pXHU2FF54/s1600/verde.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_dP_A7sOcuIvs9JGf0C6mMH6esadFV6F7jlAQetaoaZstmNqv0cv3Mzbj8FqK3T33-ds6Uq4VZyhkOYSdbXmMs0GL9oxg8uqvtymV6xvY8_blmzm0C_TTWb929df7JCeI_pXHU2FF54/s320/verde.jpg" alt="" id="BLOGGER_PHOTO_ID_5646058193192011714" border="0" /></a>
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<br /><span style="font-weight: bold;">Bater no liquidificador:</span>
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<br />04 ovos
<br />01 copo de iogurte natural - 200 ml
<br />mesma quantidade de óleo
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5Z4ONdE-mg_PUh8Q43HaXQveSHxBUDLrkvubV_xXt5pGBMWCCocAUTx6gdSvch8-OjuvnI5PQd7-IGd4KHsGwsHJAdYoLi2OJcdmrP-LFSLv1oH-nSP_I6TPgMyU2RzT522YwIsOpqs/s1600/DSC03326.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5Z4ONdE-mg_PUh8Q43HaXQveSHxBUDLrkvubV_xXt5pGBMWCCocAUTx6gdSvch8-OjuvnI5PQd7-IGd4KHsGwsHJAdYoLi2OJcdmrP-LFSLv1oH-nSP_I6TPgMyU2RzT522YwIsOpqs/s320/DSC03326.JPG" alt="" id="BLOGGER_PHOTO_ID_5646058200486513218" border="0" /></a>
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<br /><span style="font-weight: bold;">Numa bacia, misturar os secos:</span>
<br />
<br /> 01 pacote de mistura para bolo sabor limão (Dona Benta)
<br /> 01 caixa de gelatina sabor limão
<br /> 01 colher (sopa) de fermento em pó
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgQ2t_F6XYz9pCmjD_wHkqKJKpa6TjYv-dUJdDUdrtM6DySKEz6_XByF683ndTzXHK3rVrWDcrr2UEYEBwRSSQuaA4tNTdAsutKNarqbNLmJ-Kra4LRWi1yRx-2vliws2sYTiBhs6FQc/s1600/DSC03328.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgQ2t_F6XYz9pCmjD_wHkqKJKpa6TjYv-dUJdDUdrtM6DySKEz6_XByF683ndTzXHK3rVrWDcrr2UEYEBwRSSQuaA4tNTdAsutKNarqbNLmJ-Kra4LRWi1yRx-2vliws2sYTiBhs6FQc/s320/DSC03328.JPG" alt="" id="BLOGGER_PHOTO_ID_5646058205072010498" border="0" /></a>
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<br />Misture o conteúdo do liquidificador ao da bacia.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3rPkxsRMFiXwMYFnNt8R79c4Z_UXglw7SgnQFlsUoYr07MhNFTHPuRu7vD-1NXjyCkrMvzB2t9NfS9oE4n1tJ9xR9CrbexLS07bOkNeJkYumqQdnBmA9U47K1K27FrxxEfEdWDDZuSg/s1600/DSC03330.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3rPkxsRMFiXwMYFnNt8R79c4Z_UXglw7SgnQFlsUoYr07MhNFTHPuRu7vD-1NXjyCkrMvzB2t9NfS9oE4n1tJ9xR9CrbexLS07bOkNeJkYumqQdnBmA9U47K1K27FrxxEfEdWDDZuSg/s320/DSC03330.JPG" alt="" id="BLOGGER_PHOTO_ID_5646058206219001186" border="0" /></a>
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<br />Mexa bem e despeje em forma redonda com furo no meio untada.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTj4tkhyphenhyphenqMe-sff-kSwXw2X7PPBcExD9kqMguU-nGT1LigUWt3NymHupley7TQq8vmFNv2ZooIxZ49afuJZ7EUpa4cAu8zfSpOXOAzEVOMuW8iJZXpne7VnSaj8b0OUZhumKn6K7FnAk/s1600/DSC03332.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTj4tkhyphenhyphenqMe-sff-kSwXw2X7PPBcExD9kqMguU-nGT1LigUWt3NymHupley7TQq8vmFNv2ZooIxZ49afuJZ7EUpa4cAu8zfSpOXOAzEVOMuW8iJZXpne7VnSaj8b0OUZhumKn6K7FnAk/s320/DSC03332.JPG" alt="" id="BLOGGER_PHOTO_ID_5646058208565316258" border="0" /></a>
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<br />Leve ao forno pré-aquecido, 180º por aproximadamente 40 min.
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<br />Veja se está assado com um palito de dente ou garfo. Se você espetá-lo e não voltar grudado com massa crua, está pronto!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60O0hI8WbbEnZzJRlWm3c5ndq_B2RRUNtCH82-DJsBdOtp0fpotTPqGYlXaQaIqLQxj9kXaGi6YBtfWwtxYBJs3CQzFjo6EXUjnE1tg1jc-6E6wyxrbTejDgNdl19kE9MDMMJoN_hzJI/s1600/DSC03350.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60O0hI8WbbEnZzJRlWm3c5ndq_B2RRUNtCH82-DJsBdOtp0fpotTPqGYlXaQaIqLQxj9kXaGi6YBtfWwtxYBJs3CQzFjo6EXUjnE1tg1jc-6E6wyxrbTejDgNdl19kE9MDMMJoN_hzJI/s320/DSC03350.JPG" alt="" id="BLOGGER_PHOTO_ID_5646058357233543202" border="0" /></a>
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<br /><span style="font-size:100%;"><span style="font-weight: bold;">Cobertura:</span></span>
<br />01 lata de leite condensado
<br />Suco de 02 ou 03 limões
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<br />Bata com um garfo. Reserve.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ttU6_3AlSkVXzO8uqDSYYft8eGM_cAuKmo9rmAr336itmyb7z0f2rYFyRbQpXR_h91WWSe0LS7aHbF4IAMAmN7B5Gb09d_HMeVI7EeaKZut7BFe03tcHOkAX_E5_37uA-xsFvb-97fQ/s1600/DSC03355.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ttU6_3AlSkVXzO8uqDSYYft8eGM_cAuKmo9rmAr336itmyb7z0f2rYFyRbQpXR_h91WWSe0LS7aHbF4IAMAmN7B5Gb09d_HMeVI7EeaKZut7BFe03tcHOkAX_E5_37uA-xsFvb-97fQ/s320/DSC03355.JPG" alt="" id="BLOGGER_PHOTO_ID_5646058363033867026" border="0" /></a>
<br />
<br />Assim que o bolo esfriar, coloque a cobertura e, raspas de limão.
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<br />Leve à geladeira até a hora de servir.
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<br />PS: * Na falta do bolo de limão, substitua por laranja ou maracujá.
<br /> * Utilize fôrma retangular, caso queira montar um bolo de camadas.
<br /><span style="color: rgb(255, 255, 255);">.</span>
<br />.
<br />Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-19438473452266098382011-08-18T00:44:00.003-03:002011-08-19T00:33:00.638-03:00a estilosa torrada do V de Vingança com pitadas de bom humor
<br />um pão com ovo pra nerd nenhum botar defeito!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZEhOD9ADI9hxSm1zMCtKksXvd6wbOiXS0RPFQAMO63qdvUi-nBs_jwrgMK9xKflbMAstKw1D5cX0LG7nOt_1qwnOe4xdUONEq9f3RCOSjuosPP_BhhbEtkY19LBLZbSVa-4d-ynCKrkZ/s1600/torradavdevinganca_thumbnail-273x118.jpg"><img style="cursor:pointer; cursor:hand;width: 273px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZEhOD9ADI9hxSm1zMCtKksXvd6wbOiXS0RPFQAMO63qdvUi-nBs_jwrgMK9xKflbMAstKw1D5cX0LG7nOt_1qwnOe4xdUONEq9f3RCOSjuosPP_BhhbEtkY19LBLZbSVa-4d-ynCKrkZ/s320/torradavdevinganca_thumbnail-273x118.jpg" alt="" id="BLOGGER_PHOTO_ID_5642004455389903394" border="0" /></a>
<br />
<br />Esta receita tá no <a href="http://papodegordo.mtv.uol.com.br/categoria/colunas/pra-cozinha/">Prá Cozinha!</a> da ótima equipe <a href="http://papodegordo.mtv.uol.com.br/">Papo de Gordo</a>
<br />
<br />Você vai precisar de: pão de forma, ovo, azeite, manteiga, sal, pimenta.
<br />
<br /><iframe src="http://www.youtube.com/embed/Xrp564P5VMA" allowfullscreen="" frameborder="0" height="345" width="420"></iframe>
<br />
<br />Precisando desopilar o fígado (se é que me entendem), melhorar o dia, rir à beça?
<br />Recomendo minha melhor e mais recente receita: <a href="http://papodegordo.mtv.uol.com.br/categoria/podcast/">PODCAST Papo de Gordo!</a> $ (plin!)
<br />é relaxar e gargalhar
<br />
<br />Embora o sobrepeso não faça parte de meu cotidiano, e eu esteja mais propensa a fugir de um vento forte, agora sou uma quase magra com alma gordinha (eles me entendem!)
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka7ZEOMpdXQ2FcKexWkDHiB8hPwbmKxWx9wsg9dDMSyOLxVBTPd1vsiq-S1YWGIYHcwuj0hhl7GFoRpSv7nZNgH1vE-811Vy4cBa6RRbBcB1LFX5bwY-xWnaXe6DWoC7a4vT3C190yzY/s1600/ovos+fritos+2+%252822%2529.jpg"><img style="cursor: pointer; width: 194px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhka7ZEOMpdXQ2FcKexWkDHiB8hPwbmKxWx9wsg9dDMSyOLxVBTPd1vsiq-S1YWGIYHcwuj0hhl7GFoRpSv7nZNgH1vE-811Vy4cBa6RRbBcB1LFX5bwY-xWnaXe6DWoC7a4vT3C190yzY/s320/ovos+fritos+2+%252822%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5642403612389036418" border="0" /></a>
<br />
<br />DICA para não comer mais ovo que pão: na mesma panela, faça mais uma torrada, desta vez sem o ovo.
<br />Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-45139481865198779022011-05-15T14:11:00.014-03:002011-05-16T22:39:30.729-03:00PETISCO CAIPIRA: lâminas de chuchu da chácara ao vinagrete com limão rosa também da chácara, ou LEITO CAIPIRA para outras gostosuras<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EaHZ49AaPeck1ZdwteSJrKm6TbDoEbZeLSpyopKLxjNXgo9hrvbzQIOK3v-qJj1IAr0jW1Hq5FuP2lqUYuDiXN5M-5HWnCY7yd8HgRzRavTpLmRLqwEHBCZnAo1GHQYSTkm4fpW-2xE/s1600/DSC03286.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EaHZ49AaPeck1ZdwteSJrKm6TbDoEbZeLSpyopKLxjNXgo9hrvbzQIOK3v-qJj1IAr0jW1Hq5FuP2lqUYuDiXN5M-5HWnCY7yd8HgRzRavTpLmRLqwEHBCZnAo1GHQYSTkm4fpW-2xE/s320/DSC03286.JPG" alt="" id="BLOGGER_PHOTO_ID_5607043602129291218" border="0" /></a><br /><br />Estes limões caipiras vieram da chácara mais os chuchus.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Es3uLsOLOz3H7JUmQkQLWmHd4O_AW73Ixs1e2F4IJSX5VDpCpqdv95ukhXZEV2lEEFTfxhyphenhyphencoY_RJrxNnPN9_qUb7_wBzr1wX2s823oKR3xL1mvuT94zIqtgcBa_ReZdu5f_7axJyO4/s1600/DSC03274.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Es3uLsOLOz3H7JUmQkQLWmHd4O_AW73Ixs1e2F4IJSX5VDpCpqdv95ukhXZEV2lEEFTfxhyphenhyphencoY_RJrxNnPN9_qUb7_wBzr1wX2s823oKR3xL1mvuT94zIqtgcBa_ReZdu5f_7axJyO4/s320/DSC03274.JPG" alt="" id="BLOGGER_PHOTO_ID_5607044329308531922" border="0" /></a><br /><br />Podemos colher 02 chuchus para a receita.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Gbqg_tPu0302Qr2BL-Y7iDCnIoypTexTTpUiwN3J9er_FRPgpPWmGN1zcMB_Y_eyjdUZUsFn3KVWhRMurUP-jOO7lUAtPS-UbbXFpQ_yDc0pIxR-2_6rqUfhDsVi9H7gHe4jUg9HG-k/s1600/win_chayote.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Gbqg_tPu0302Qr2BL-Y7iDCnIoypTexTTpUiwN3J9er_FRPgpPWmGN1zcMB_Y_eyjdUZUsFn3KVWhRMurUP-jOO7lUAtPS-UbbXFpQ_yDc0pIxR-2_6rqUfhDsVi9H7gHe4jUg9HG-k/s320/win_chayote.jpg" alt="" id="BLOGGER_PHOTO_ID_5606993992892957362" border="0" /></a><br /><br />Corte-os em fatias finas e ferva em água salgada por aproximadamente 5 minutos.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcwS9sUfi4ah1iFiSNK5ts4ng6cjgBRnr1q8Y-2_tu89s8GAjwAZflEYSp8fxv_uS-t4ixDbYs3b7L0A4QY3OIWxBgCRWNsj-C-cg-wO8ctGJaBhLLQQfgkw3UDe6FEWEeDVYCWAGhW4/s1600/DSC03278.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJcwS9sUfi4ah1iFiSNK5ts4ng6cjgBRnr1q8Y-2_tu89s8GAjwAZflEYSp8fxv_uS-t4ixDbYs3b7L0A4QY3OIWxBgCRWNsj-C-cg-wO8ctGJaBhLLQQfgkw3UDe6FEWEeDVYCWAGhW4/s320/DSC03278.JPG" alt="" id="BLOGGER_PHOTO_ID_5607048870598691794" border="0" /></a><br /><br />Retire da panela e coloque imediatamente numa bacia com água fria e 2 gavetas de gêlo para interrromper o cozimento.<br /><br />Retire e deixe escorrer. Regue com azeite e sal enquanto prepara o vinagrete.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuaMKBbEjYpKhmk8ayAL3vpwHHWQQs9h-A90aGhF3AK3BKTvPqdfOm_3CcPa6Hylw3QeFFwaC8Qw3ylsWbuoaSrTVf0WtZPQN3K2lwk-Irm2QEZZ-Tr2V8G0t-Ad7bGTLSDCulmvNwPA/s1600/DSC03087.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuaMKBbEjYpKhmk8ayAL3vpwHHWQQs9h-A90aGhF3AK3BKTvPqdfOm_3CcPa6Hylw3QeFFwaC8Qw3ylsWbuoaSrTVf0WtZPQN3K2lwk-Irm2QEZZ-Tr2V8G0t-Ad7bGTLSDCulmvNwPA/s320/DSC03087.JPG" alt="" id="BLOGGER_PHOTO_ID_5606993986409802258" border="0" /></a><br /><br />VINAGRETE<br />1 limão rosa grande<br />200 ml azeite extra virgem<br />2 colheres (chá) mel<br />1 pimenta dedo de moça picada<br />1/2 cebola roxa picada<br />salsa lisa ou crespa picada<br />coentro picado<br />sal a gosto<br />2 tomates sem sementes picado (OPCIONAL)<br /><br />Misture todos os ingredientes e vá depositado sobre cada fatia, formando camadas na saladeira.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYEzCTj86b6JSnVsNhp-6mkWtvHomgv9NxRXW0GJvG_agytGfJQtgqShQ6L7KOC2-scFGY7f0uHCGYqirlqP1tB0sgNEgWc6lY2PJ7ZiQf05BIko9f2lZFCH8Ha9NVq6q_QGdMlcpNOw/s1600/DSC03291.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYEzCTj86b6JSnVsNhp-6mkWtvHomgv9NxRXW0GJvG_agytGfJQtgqShQ6L7KOC2-scFGY7f0uHCGYqirlqP1tB0sgNEgWc6lY2PJ7ZiQf05BIko9f2lZFCH8Ha9NVq6q_QGdMlcpNOw/s320/DSC03291.JPG" alt="" id="BLOGGER_PHOTO_ID_5607044000208595906" border="0" /></a><br /><br />PETISCO CAIPIRA<br />Faça um sanduíche invertido:<br />uma fatiazinha de chuchu entre vinagretes na colher:<br />- vinagrete<br />- chuchu<br />- vinagrete<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_R_fMW19bBn_ufLUwyfUyWNWgW59ei76niNxc9CvBF5KCoArpj_J1llAaL7_v9yYoQwcv1Dp4r4G7-6dRSNH0Z8R0qdFzZMhNB0ti3DKQXlRSVwVsObo8U96Z71Fk8PEaKZ4s7moCBsQ/s1600/DSC03283.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_R_fMW19bBn_ufLUwyfUyWNWgW59ei76niNxc9CvBF5KCoArpj_J1llAaL7_v9yYoQwcv1Dp4r4G7-6dRSNH0Z8R0qdFzZMhNB0ti3DKQXlRSVwVsObo8U96Z71Fk8PEaKZ4s7moCBsQ/s320/DSC03283.JPG" alt="" id="BLOGGER_PHOTO_ID_5607056331290872434" border="0" /></a><br /><br />LEITO CAIPIRA<br />Coloque as fatias de chuchu regadas com vinagrete no prato. Disponha salmão grelhado no centro do prato, ou outro peixe ou filé de frango. Sirva.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7euo3cQbBvZgwyufHfeCuhfVsSIP1BWWz1hSU-CNwyeRfb4YvA8KCjPv7awk9Frc5cmVFYFkbN8gyOPNCtjr6221HooKHuLdCSPKjqDDm7DZQP1GdMBVKiTZxCTnsO89AKkheBWNUjs4/s1600/DSC03089.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7euo3cQbBvZgwyufHfeCuhfVsSIP1BWWz1hSU-CNwyeRfb4YvA8KCjPv7awk9Frc5cmVFYFkbN8gyOPNCtjr6221HooKHuLdCSPKjqDDm7DZQP1GdMBVKiTZxCTnsO89AKkheBWNUjs4/s320/DSC03089.JPG" alt="" id="BLOGGER_PHOTO_ID_5606993987401834066" border="0" /></a><br /><br />Voltando ao limão caipira.... mas que limão é esse? É o mais suculento de todos, o mais colorido e invade as cozinhas de norte a sul do país. Não é limão. É um presente dos deuses!<br /><br /><iframe src="https://www.youtube.com/embed/ILUtrUOLtUw?rel=0" allowfullscreen="" frameborder="0" height="349" width="425"></iframe>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com1tag:blogger.com,1999:blog-4044584524083477775.post-31810971640779192992011-04-16T19:35:00.014-03:002011-05-01T18:01:20.052-03:00bolo de pera para celebrar a leveza dos dias felizes ou suavizar seus intervalos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcifFJSEqevdRX0_rviSGfUg1RTBNpH15W2FNqJlCO_9twSAsBnnnWqgViehwkvuE1SGzGC_5E8p_E60tKhpuPsTDjTL3SoGS7HZJ9WEgDDG9AMkn_DnCC8FHRlkzWf8Gy3yowFye3nQ/s1600/_pera_MG_0187.jpg"><img style="cursor: pointer; width: 190px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcifFJSEqevdRX0_rviSGfUg1RTBNpH15W2FNqJlCO_9twSAsBnnnWqgViehwkvuE1SGzGC_5E8p_E60tKhpuPsTDjTL3SoGS7HZJ9WEgDDG9AMkn_DnCC8FHRlkzWf8Gy3yowFye3nQ/s320/_pera_MG_0187.jpg" alt="" id="BLOGGER_PHOTO_ID_5596317499313861874" border="0" /></a><br />03 peras<br />03 ovos<br />200 g manteiga sem sal<br />02 colheres (sopa) mel<br />1 xícara (chá) e 1/3 açúcar<br />1 xícara (chá) e 1/3 farinha de trigo<br />1 colher (sopa) fermento<br />1/2 xícara (chá) vinho branco seco fino (opcional)<br /><br />açucar de confeiteiro para polvilhar<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEjfeuRhdgyRK_GmR91UzJbD-UYwbh_j7jy1t1PuobSph_we6mjcaAG4Q58LVr5e6ddnlz0Aff47pbKk5zFAm4z_ecJqoYwdF8QhCUQTrrLKQ_E5ycYkAhGJwGz76Z-1Z4l0wO7kftXQ/s1600/DSC03033.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEjfeuRhdgyRK_GmR91UzJbD-UYwbh_j7jy1t1PuobSph_we6mjcaAG4Q58LVr5e6ddnlz0Aff47pbKk5zFAm4z_ecJqoYwdF8QhCUQTrrLKQ_E5ycYkAhGJwGz76Z-1Z4l0wO7kftXQ/s320/DSC03033.JPG" alt="" id="BLOGGER_PHOTO_ID_5596318033073501618" border="0" /></a><br /><br />corte as peras em quadradinhos. reserve<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YjLf_jEeE6BAg-5yFtcM98UR76epA6wwOBhnFxs8YE7sHSenIROFUMjBr6IHsYemMRKC1Uh8n_St5R5DEOI8g05DLjUmR2eiZF2vOFAqeu6NUydaDLebSvQ36TbwFLUXciAKArd3T4E/s1600/DSC03035.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2YjLf_jEeE6BAg-5yFtcM98UR76epA6wwOBhnFxs8YE7sHSenIROFUMjBr6IHsYemMRKC1Uh8n_St5R5DEOI8g05DLjUmR2eiZF2vOFAqeu6NUydaDLebSvQ36TbwFLUXciAKArd3T4E/s320/DSC03035.JPG" alt="" id="BLOGGER_PHOTO_ID_5596318041737033954" border="0" /></a><br /><br />dos ingrediente acima, coloque em uma panela wok ou antiaderente:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoV4BFB1GOhHnFmWASg0rsMqH34empeb_wF9eCiPp29gNkr1vadJham7yq3OIKVdrO5AbXE4j2cvcihy6E8gVFfuv7ONKAiXOr5tLML2imU5zpTBFDqn6L_kllxi0weBSIY_7_L3Qmus/s1600/DSC02993.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtoV4BFB1GOhHnFmWASg0rsMqH34empeb_wF9eCiPp29gNkr1vadJham7yq3OIKVdrO5AbXE4j2cvcihy6E8gVFfuv7ONKAiXOr5tLML2imU5zpTBFDqn6L_kllxi0weBSIY_7_L3Qmus/s320/DSC02993.JPG" alt="" id="BLOGGER_PHOTO_ID_5596319069490480690" border="0" /></a><br /><br />- uma fatia da manteiga, um tanto de 2 colheres de sopa rasas,<br />- as 2 colh de mel<br />- 03 colheres de açucar<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gIIoeNXFoZHkTdYMeBf9xXN-H-E_9jLZmOh2lrTTzInyk_A3CU0I8rsK0muaCuQmb7KO7_kT3NfOR6mwrBo-xrb5uxh8K3tnUV6XXZJyc9-1lk4tkhqO5v3Uji906RD47ZMwhLrL5vI/s1600/DSC03001.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gIIoeNXFoZHkTdYMeBf9xXN-H-E_9jLZmOh2lrTTzInyk_A3CU0I8rsK0muaCuQmb7KO7_kT3NfOR6mwrBo-xrb5uxh8K3tnUV6XXZJyc9-1lk4tkhqO5v3Uji906RD47ZMwhLrL5vI/s320/DSC03001.JPG" alt="" id="BLOGGER_PHOTO_ID_5596317506846168690" border="0" /></a><br /><br />em fogo baixo, derreta e vá mexendo até caramelar<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWyXdg4zlbYJJdxMog6lUG8AElGVWNsHqzEksApsb8hbF9QL6l-ObVC0_m-xLprGBUtK0DauRhoq5ZOr8rqZU-0df0Nwe4-KaNowgheJqT9cUICca-t-vqe-fKb3IyACdIi5PNWzkslY/s1600/DSC02997.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWyXdg4zlbYJJdxMog6lUG8AElGVWNsHqzEksApsb8hbF9QL6l-ObVC0_m-xLprGBUtK0DauRhoq5ZOr8rqZU-0df0Nwe4-KaNowgheJqT9cUICca-t-vqe-fKb3IyACdIi5PNWzkslY/s320/DSC02997.JPG" alt="" id="BLOGGER_PHOTO_ID_5596317503430746546" border="0" /></a><br /><br />acrescente as peras cortadas<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcBtz_7Ksxg2Dp6d8LfBnc2Ng08R-x0D5dgOT6GchJ6dqsFVg2C95K1x8uLwSv1DFMdVrF3nloCN-j7372qdh9Fg0oB-pfgkWttaXmimRnvVWX7wGkSWwFPyBelwjjMYrcjHW1F56noM/s1600/DSC03003.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcBtz_7Ksxg2Dp6d8LfBnc2Ng08R-x0D5dgOT6GchJ6dqsFVg2C95K1x8uLwSv1DFMdVrF3nloCN-j7372qdh9Fg0oB-pfgkWttaXmimRnvVWX7wGkSWwFPyBelwjjMYrcjHW1F56noM/s320/DSC03003.JPG" alt="" id="BLOGGER_PHOTO_ID_5596317513298753362" border="0" /></a><br /><br />continue mexendo até o suco da pera reduzir. reserve<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC8qXxPXbP5R-6fh8H5w4U7ynCUrxR2zhETxwV_0ntPOp10gwnu-zi95d4LxHbkbKCGxNFncOhKifNVXa3Y2xoWybfDUMVbc0TxPCcIXCjF4oM9S-l_6JGNosnPEYPOF9iRXaoLx80EQ/s1600/DSC03007.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC8qXxPXbP5R-6fh8H5w4U7ynCUrxR2zhETxwV_0ntPOp10gwnu-zi95d4LxHbkbKCGxNFncOhKifNVXa3Y2xoWybfDUMVbc0TxPCcIXCjF4oM9S-l_6JGNosnPEYPOF9iRXaoLx80EQ/s320/DSC03007.JPG" alt="" id="BLOGGER_PHOTO_ID_5596319602693146178" border="0" /></a><br /><br />as peras carameladas podem ser levemente amassadas<br /><br /><span style="font-family: courier new;">Sugestão do <span style="font-style: italic;">chefím:</span> após amassar as peras, acrescente 1/2 xícara (chá) de vinho branco seco fino.<br />Isto confere mais </span><span style="font-family: courier new;">um toque leve e refinado à receita.</span> Reserve.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ypZt91lUblKIxb1dXhgl0kBpXPK1WXhXsD3qMwrnNHLkXqOTdu3111UQxR9eGcJ3D44v_3bN5tEX7IkWj1HVClDXm22mhpq46eXeYZWAsD-mZKwuuuRP6O83qwsQIDDjpAw7Cdh_EmI/s1600/DSC03042.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ypZt91lUblKIxb1dXhgl0kBpXPK1WXhXsD3qMwrnNHLkXqOTdu3111UQxR9eGcJ3D44v_3bN5tEX7IkWj1HVClDXm22mhpq46eXeYZWAsD-mZKwuuuRP6O83qwsQIDDjpAw7Cdh_EmI/s320/DSC03042.JPG" alt="" id="BLOGGER_PHOTO_ID_5596380931519187298" border="0" /></a><br /><br />numa bacia, bata o açúcar com a manteiga restantes até formar um creme homogêneo e leve<br /><br />ovos: separe as gemas das claras<br /><br />então acrescente as gemas à massa, uma a uma, e continue batendo<br /><br />em seguida, alternadamente, a farinha misturada com o fermento químico peneirada e parte da pera caramelada<br /><br />Dica: não precisa esperar as peras carameladas esfriarem para finalizar a receita.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbZ_C3Wci9ka5LwkqToaYe5EBUQ8KNS87CSnP1ZwuXcjXtiD655mFCX9EGsGeTs84IxeiuJPn-7CrgkeeAXzKbYwi4ON9xN_WC1l5neXhyphenhypheng1cCrszgNxVF1t4bjRi_s5G2DAl0gke_58/s1600/DSC03040.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbZ_C3Wci9ka5LwkqToaYe5EBUQ8KNS87CSnP1ZwuXcjXtiD655mFCX9EGsGeTs84IxeiuJPn-7CrgkeeAXzKbYwi4ON9xN_WC1l5neXhyphenhypheng1cCrszgNxVF1t4bjRi_s5G2DAl0gke_58/s320/DSC03040.JPG" alt="" id="BLOGGER_PHOTO_ID_5596318044169975090" border="0" /></a><br /><br />acrescente o restante das peras carameladas e, finalmente, as claras batidas em neve<br />misture a massa delicadamente, mas sem demora, em movimentos circulares, de baixo para cima<br /><br />despeje em forma previamente untada<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhrIoSdkarkO6o6BZumtgNCMwBhWdYM9nwH3F9oSiHOz9r7BPTM4UT4tKaO-c-5VnUwNjfRUVoAR5DceCsMIxyWenEb7Ws4vZftdfw4dzn457ySpgY65odIf6nBYOdYoGUiS7S886RUw/s1600/DSC03045.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhrIoSdkarkO6o6BZumtgNCMwBhWdYM9nwH3F9oSiHOz9r7BPTM4UT4tKaO-c-5VnUwNjfRUVoAR5DceCsMIxyWenEb7Ws4vZftdfw4dzn457ySpgY65odIf6nBYOdYoGUiS7S886RUw/s320/DSC03045.JPG" alt="" id="BLOGGER_PHOTO_ID_5596349306660898610" border="0" /></a><br /><br />leve imediatamente ao forno pré-aquecido - 180º<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNyAt-21PcKL4ZsZ7WZK_AkqXPr4bJg9r2ZFK6aPfugPb1msyrX-L65UVVo39fd8Hp9UrwxeI8uNXfCuYRlGKpZgecmWTbiF7fdZ5VLj8DCtYY1cWxhG_sCe4Wb3NRnBZyhQg-PJY4cY/s1600/DSC02992.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNyAt-21PcKL4ZsZ7WZK_AkqXPr4bJg9r2ZFK6aPfugPb1msyrX-L65UVVo39fd8Hp9UrwxeI8uNXfCuYRlGKpZgecmWTbiF7fdZ5VLj8DCtYY1cWxhG_sCe4Wb3NRnBZyhQg-PJY4cY/s320/DSC02992.JPG" alt="" id="BLOGGER_PHOTO_ID_5596317501911050802" border="0" /></a><br /><br />aguarde esfriar para polvilhar o açucar de confeiteiro, com a ajuda de um coadorzinho.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgv2IXHT6sg1Wh-zc4hrn85GkBYTKoKNwPpmkFLDNutlX7TFf8iie1QS4w79MHZlHvG6HAcimTT2HNW3Oj0BnJyMjwGf-QBJ_MS3FeSkXoiRMGuUE6dgHYP-bmmAtYqWl9hEWcmFWOVs/s1600/DSC03057.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgv2IXHT6sg1Wh-zc4hrn85GkBYTKoKNwPpmkFLDNutlX7TFf8iie1QS4w79MHZlHvG6HAcimTT2HNW3Oj0BnJyMjwGf-QBJ_MS3FeSkXoiRMGuUE6dgHYP-bmmAtYqWl9hEWcmFWOVs/s320/DSC03057.JPG" alt="" id="BLOGGER_PHOTO_ID_5596318044993815874" border="0" /></a><br /><br /><span style="font-style: italic;">le voilà</span>!<br /><br /><br />.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-91640087525162206312011-03-05T19:00:00.014-03:002011-08-20T17:35:40.190-03:00A Receita Secreta da Sopa de Frutas da Dona Efimia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJ4bdMYcDR-sHJb-oRMjMOZZU0SJ8uPKO-22giujePF74ZNvRKB1uIi1lg4zEcJLEF9WnzNpOsw9W5k3TaGZipSRKIEyQMSYENVNHrPRk3AUmygoqYRj8NxTT0p1f7Pf1X3bO0MSW3uQ/s1600/Untitled-1.jpg"><img style="cursor: pointer; width: 320px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJ4bdMYcDR-sHJb-oRMjMOZZU0SJ8uPKO-22giujePF74ZNvRKB1uIi1lg4zEcJLEF9WnzNpOsw9W5k3TaGZipSRKIEyQMSYENVNHrPRk3AUmygoqYRj8NxTT0p1f7Pf1X3bO0MSW3uQ/s320/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5580744449819045282" border="0" /></a>
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<br />Esta receita é única e, até então, guardada a 7 chaves por Dona Efímia.
<br />Mas, aconteceu de seu filho arrumar um bando de amigos famintos e curiosos: <span style="font-style: italic;">nós!</span>
<br />Resultado: todos ganhamos um tanto mais de alegrias e calorias.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG433g7Mj28pFGzvXrnMWiYUVhFG8m9PQTQcn9PQDr8Nl19L-x5eAG39Pbo7_Fg5ZLeTVg37TsEAV_RboaZoP4HYJRGDfBeRtMi_bXkS3r_pCogDGdYKkg-43DEiAUkDK104b600GC7V8/s1600/pub_de_lijn_pingouins.jpg"><img style="cursor: pointer; width: 320px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG433g7Mj28pFGzvXrnMWiYUVhFG8m9PQTQcn9PQDr8Nl19L-x5eAG39Pbo7_Fg5ZLeTVg37TsEAV_RboaZoP4HYJRGDfBeRtMi_bXkS3r_pCogDGdYKkg-43DEiAUkDK104b600GC7V8/s320/pub_de_lijn_pingouins.jpg" alt="" id="BLOGGER_PHOTO_ID_5580729754288803762" border="0" /></a>
<br /><span style="font-size:78%;">Pinguins: <a href="http://www.youtube.com/watch?v=gBnvGS4u3F0&feature=player_embedded">De Lijn Pinguins 'Take the bus'</a>
<br /><a href="http://www.youtube.com/watch?v=gBnvGS4u3F0&feature=player_embedded">http://www.youtube.com/watch?v=gBnvGS4u3F0&feature=player_embedded</a>
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<br />
<br /></span><span style="font-weight: bold;">INGREDIENTES</span>
<br />5 peras portuguesas
<br />5 maçãs Fuji ou argentinas
<br />400 g damasco turco doce
<br />400 g ameixa preta graúda com semente
<br />150 g uva passa branca sem semente
<br />100 g uva passa preta sem semente
<br />50 g uva chinesa seca Ko Chi Tsu (opcional)
<br />2 pedaços de canela em pau
<br />6 cravos
<br />Açucar cristal ou demerara
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiDpY9EMWOzO3LLYDUgSdlTu0pN3YMqG_y2ohEWenT2Zo2E75d_2tkmsuwJjgYRhP-gqNro29e1-AM3oRwAIqVwJW-53OhsZW20ZFIRmojkCq0vjQSXiMVOQXHaiZ9uAWy-mpW9RBX04/s1600/apples20060402215940_apples1.jpg"><img style="cursor: pointer; width: 320px; height: 118px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiDpY9EMWOzO3LLYDUgSdlTu0pN3YMqG_y2ohEWenT2Zo2E75d_2tkmsuwJjgYRhP-gqNro29e1-AM3oRwAIqVwJW-53OhsZW20ZFIRmojkCq0vjQSXiMVOQXHaiZ9uAWy-mpW9RBX04/s320/apples20060402215940_apples1.jpg" alt="" id="BLOGGER_PHOTO_ID_5580773625252418578" border="0" /></a>
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<br /><span style="font-weight: bold;">PREPARO INICIAL
<br /></span>Descasque e corte as peras e as maçãs e reserve em panelas separadas com água suficiente para cobrir, a fim de evitar a oxidação; corte em quatro de cabo a umbigo, retire o miolo e corte cada quarto em dois na mesma direção e em três pedaços na direção transversal.
<br /><p class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_mngjDmuBh1f5JL14FeFinebeza98QLGjS7c8yUpIT6GtZ9WHKU8zBJM1BQVSMMOIws1cstfXLoW6m7ED7BHUcMr1zVIZAE31U3XKgwGYxm7YAi8Yp_1JL_4MHPLQA570JPRbVjg2b0/s1600/images.jpg"><img style="cursor: pointer; width: 315px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_mngjDmuBh1f5JL14FeFinebeza98QLGjS7c8yUpIT6GtZ9WHKU8zBJM1BQVSMMOIws1cstfXLoW6m7ED7BHUcMr1zVIZAE31U3XKgwGYxm7YAi8Yp_1JL_4MHPLQA570JPRbVjg2b0/s320/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5580738419188349234" border="0" /></a></p><p class="MsoNormal" style="text-align: justify;"><span style="font-weight: bold;">Primeira panela:</span> cozinhe as frutas secas (exceto a uva chinesa) com um pedaço de canela em pau e os cravos, não precisando cobrir com a água. Vire o conteúdo periodicamente e com cuidado para não desmanchar as frutas. No decorrer do cozimento, se necessário adicione mais água (quente). Quando os damascos e ameixas estiverem moles e as uvas estufadas apague o fogo e abafe.
<br />A uva chinesa deve ser colocada em recipiente com água fervida, o suficiente para hidratar. Reserve.
<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkQItkWd3VV9vm15SavdMTPslXWouOjdB9U-hXdcjAYJV2unkj3iAME1Vm6gzTWTdUWOdo9ZXwOb75lYA5HDS1dqkLK6SjMxz0cxpIF0oVcbFK55hvwWjzwMVYk3jNdRNHKh2LFluQ8w/s1600/panela02.jpg"><img style="cursor: pointer; width: 236px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSkQItkWd3VV9vm15SavdMTPslXWouOjdB9U-hXdcjAYJV2unkj3iAME1Vm6gzTWTdUWOdo9ZXwOb75lYA5HDS1dqkLK6SjMxz0cxpIF0oVcbFK55hvwWjzwMVYk3jNdRNHKh2LFluQ8w/s320/panela02.jpg" alt="" id="BLOGGER_PHOTO_ID_5580733818421563890" border="0" /></a> <p class="MsoNormal" style="text-align: justify;"><span style="font-weight: bold;">Segunda panela:</span> cozinhe as peras já cortadas com uma tira de canela em pau e água correspondente ao dobro do volume da fruta. No início da fervura adicione uma ou duas colheres de sopa de açúcar. Mexa periodicamente com cuidado. O ponto ideal é quando a fruta está mole mas sem desmanchar.
<br /></p><p class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6kWn77-9WoWGkTuEnRVOSwYc8RnjbINqsVScQ9NFdY8YUVZ9hCYqiXmxwQOevEvSa553dcsW804J9aOKzq3HwJSee6qh5fpPH1h6SWpRyrb_rwVB2jtvhNmST9vc7eSEO27ed6WxjyI/s1600/panlela.jpg"><img style="cursor: pointer; width: 158px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6kWn77-9WoWGkTuEnRVOSwYc8RnjbINqsVScQ9NFdY8YUVZ9hCYqiXmxwQOevEvSa553dcsW804J9aOKzq3HwJSee6qh5fpPH1h6SWpRyrb_rwVB2jtvhNmST9vc7eSEO27ed6WxjyI/s320/panlela.jpg" alt="" id="BLOGGER_PHOTO_ID_5580738418355268242" border="0" /></a></p> <p class="MsoNormal" style="text-align: justify;"><span style="font-weight: bold;">Terceira panela:</span> cozinhe as maçãs com água em dobro, e uma ou duas colheres de sopa de açúcar no início da fervura. Mexer periodicamente. O ponto ideal é igual ao da pera.
<br /></p><p class="MsoNormal" style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-YGc3IwrSF2tWh1qDOs26JXMijWj1AE9-ZEM7cBpG3XoQYzMPhaV80RbDiKRofYsAEHLrz2tnUC-9PfrFNT5WW9G543F71TxEoSi5Tm7hwHMGLQa7ksRT8ZNPd4QsH844LY7BNkCbRU/s1600/sopa333333.jpg"><img style="cursor: pointer; width: 270px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-YGc3IwrSF2tWh1qDOs26JXMijWj1AE9-ZEM7cBpG3XoQYzMPhaV80RbDiKRofYsAEHLrz2tnUC-9PfrFNT5WW9G543F71TxEoSi5Tm7hwHMGLQa7ksRT8ZNPd4QsH844LY7BNkCbRU/s320/sopa333333.jpg" alt="" id="BLOGGER_PHOTO_ID_5580773625879403250" border="0" /></a></p><span style="font-size:78%;">Foto: Apresentação final da Sopa de Frutas
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<br /><span style="font-weight: bold;">PREPARO FINAL</span>
<br />Misture bem e com cuidado o conteúdo das três panelas e também a uva chinesa.
<br />Sirva preferencialmente gelada.
<br />Experimente com uma colher de creme de leite por cima de cada porção.
<br />
<br />As quantidades sugeridas servem até 12 pessoas.
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<br /><span style="font-weight: bold;">Sugestão de compras:</span>
<br />Frutas secas - Mercado Municipal da Cantareira
<br />Uva chinesa - Mercearia Towa - Largo da Liberdade
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<br /><span style="font-size:78%;">IMAGENS
<br /></span><span style="font-size:78%;">Panela com vegetais: <a href="http://www.wvdhhr.org/wictemplate/recipes/english/recipe_intro.asp">WIC Recipes</a>
<br />Panela inox: Rochedo
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<br />
<br /></span><span style="font-family:Arial;"></span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com2tag:blogger.com,1999:blog-4044584524083477775.post-27466089723943772582011-02-24T22:36:00.007-03:002011-03-05T17:55:54.251-03:00hamburguer vega da hora revisitadoMinha saudosa amiga me passou a receita em 80 segundos.<br />Demorei 4 dias para afinal, o hamburger virar um wrap aberto, ou... uma tortilha fajutilha.<br /><br />Consegui parte dos ingredientes, um num dia e outro no outro. No 3º dia, eu já tinha comido a alface e o pão do 1º dia.<br /><br />Então me restou a criatividade.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58bzIU9CYYQU6FeRj0XhjAmZBH6O-eOE1VB2KSAx5SvtT58Cf1V3uEPAhyphenhyphenlW2pJmsCDPFs_SKurtHDeWmBKKEgmK7mfZiMptNVSSzXDtL1STexpKuWdAgqYKSIaOfNTBK9E2hOAgrJC0/s1600/DSC03051.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi58bzIU9CYYQU6FeRj0XhjAmZBH6O-eOE1VB2KSAx5SvtT58Cf1V3uEPAhyphenhyphenlW2pJmsCDPFs_SKurtHDeWmBKKEgmK7mfZiMptNVSSzXDtL1STexpKuWdAgqYKSIaOfNTBK9E2hOAgrJC0/s320/DSC03051.JPG" alt="" id="BLOGGER_PHOTO_ID_5577435452326097730" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabela normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">[07:24:10] Amiga: ah, menina, aprendi fazer um hamburguer vega da hora<br />[07:24:15] Euzinha: ôpa! me passa a receita?<br />[07:24:21] Amiga: vc faz o hamburguer de soja normal (eu gosto da sadia)<br />[07:24:50] Amiga: dai corta cebola em pedacinho, frita com azeite e coloca shoyu<br />[07:25:09] Amiga: pega pao de hamburguer natural ou qualquer a escolha<br />[07:25:29] Amiga: coloca queijo branco, a cebola, tomate e alface o hamburguer<br />[07:25:31] Amiga: muito bom<br />[07:25:38] Amiga: a cebola da um tchan especial</p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeZJOZiJHoH8BairlETQv-HgjgqY8dVrJ7y6lEnM4G79814O8RmF3IEl2KgZDfe0qDD9BznQX3miYGxtyYZz1_ybd8_Cz0-BPmYvER6tP1j8HO_0n3HVnzHl6XThXgN-mMkYVXciTtKA/s1600/DSC02980.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeZJOZiJHoH8BairlETQv-HgjgqY8dVrJ7y6lEnM4G79814O8RmF3IEl2KgZDfe0qDD9BznQX3miYGxtyYZz1_ybd8_Cz0-BPmYvER6tP1j8HO_0n3HVnzHl6XThXgN-mMkYVXciTtKA/s320/DSC02980.JPG" alt="" id="BLOGGER_PHOTO_ID_5577436832184779362" border="0" /></a></p><p class="MsoNormal">Não re-invente a cebola. É azeite e shoyu e só.<br /></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PHs3zISRF4fIbG4Ocqo-BhJOzmZ6DzbHyhW3kGeSsShbXXP1W1c0_kT08-eUF5JFLswUm53uNLk9U7Y49WznQJ7M5uyMEtRhC0V8HBOd25ViwBh4GkOfZ-llncn73sd35LJcflwmeHg/s1600/DSC03050.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PHs3zISRF4fIbG4Ocqo-BhJOzmZ6DzbHyhW3kGeSsShbXXP1W1c0_kT08-eUF5JFLswUm53uNLk9U7Y49WznQJ7M5uyMEtRhC0V8HBOd25ViwBh4GkOfZ-llncn73sd35LJcflwmeHg/s320/DSC03050.JPG" alt="" id="BLOGGER_PHOTO_ID_5577435453550888274" border="0" /></a></p><p class="MsoNormal">Não encontrei o burguer da Sadia, mas o Gushen estava igualmente delicioso e vegetariano.<br /><span style="text-decoration: underline;"></span></p><p class="MsoNormal">No lugar do pão de hamburger integral, rap 10 integral, a tortilha da Pulmann. Repolhinho orgânico no lugar da alfacinha americana, pré-temperado com azeite e vinagre balsâmico. Tomate italiano, e só.<br /></p><p class="MsoNormal">Acho q caia bem uma batatinha palha.</p><p class="MsoNormal">un bacio!<br /></p><p class="MsoNormal"><br /><span style="text-decoration: underline;"></span></p><p class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeZJOZiJHoH8BairlETQv-HgjgqY8dVrJ7y6lEnM4G79814O8RmF3IEl2KgZDfe0qDD9BznQX3miYGxtyYZz1_ybd8_Cz0-BPmYvER6tP1j8HO_0n3HVnzHl6XThXgN-mMkYVXciTtKA/s1600/DSC02980.JPG"><br /></a></p>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-75679851292686385482011-01-15T20:21:00.006-02:002011-01-16T12:44:37.137-02:00franguinhos espetados ---- churrrrrrasco!!!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBLW50gJD0HhJe9cwfE09lQGmrvPkQgEZszASoyeCdP-PooJP1gUkztiMMqZliQtvucQYceVr-9iTjU7V-j-hz27ScUBadKJO6Ykzfeksgm3yJnE2kJ5_rAErGolB_8vTL-GIbUOjKf4/s1600/chicken_run_4.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBLW50gJD0HhJe9cwfE09lQGmrvPkQgEZszASoyeCdP-PooJP1gUkztiMMqZliQtvucQYceVr-9iTjU7V-j-hz27ScUBadKJO6Ykzfeksgm3yJnE2kJ5_rAErGolB_8vTL-GIbUOjKf4/s320/chicken_run_4.jpg" alt="" id="BLOGGER_PHOTO_ID_5562550303838012498" border="0" /></a><br /><span style="font-size:78%;">Imagem: chicken run | fuga das galinhas<br /><br /></span>Os 2 franguinhos podem ser espetados no dia anterior para ganhar tempo.<br />Sim, sabemos que a <span style="font-style: italic;">Ginger</span> sempre foge.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQOPPnsGkQe0fiYkrg4pX26pP5y4-1iOMqDNPN2moLfge1Saz7d4r_-s276hWMePiTeoXWPrWxUQLH7AFx6aZ8YHZdTqo9rCPkS3ELiNc95o9zT8t8_igik_fkFq5uSUnPJlynH27QV4/s1600/DSC01591.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQOPPnsGkQe0fiYkrg4pX26pP5y4-1iOMqDNPN2moLfge1Saz7d4r_-s276hWMePiTeoXWPrWxUQLH7AFx6aZ8YHZdTqo9rCPkS3ELiNc95o9zT8t8_igik_fkFq5uSUnPJlynH27QV4/s320/DSC01591.JPG" alt="" id="BLOGGER_PHOTO_ID_5562541992883496834" border="0" /></a><br /><br />A pegada do sabor está na suavidade de cada ingrediente. Então modere no sal.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXRaSUtbtOSh1f9vJQrlomypRTzY7jjx46AefgAVqN68D5SOliOSQhA7o9S0l-WGOcKZZXo6o7GhMm3yoK4jrdjXLNSlvaOTkUbPluup5_oZXYP8lMwPU7V5Zj2AMtJpeMg85ZUTIVOI/s1600/DSC01578.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXRaSUtbtOSh1f9vJQrlomypRTzY7jjx46AefgAVqN68D5SOliOSQhA7o9S0l-WGOcKZZXo6o7GhMm3yoK4jrdjXLNSlvaOTkUbPluup5_oZXYP8lMwPU7V5Zj2AMtJpeMg85ZUTIVOI/s320/DSC01578.JPG" alt="" id="BLOGGER_PHOTO_ID_5562541983198587778" border="0" /></a><br /><br />2 colheres (sopa) de Alecrim fresco, finamente picado<br />2 dentes de Alho, picado<br />1 limão - suco<br />1 colher (sopa) Mostarda comum<br />1 colher (sopa) Mel<br />1 colher (chá) Molho de Pimenta / ou pimenta do reino à gosto<br />1 colher (sopa) Azeite de Oliva<br />sal a gosto, com moderação<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanZBS1cVupAFOYurowF3kdJw6I1T23FmUW-ZBhN5NxBA63SNhXAMHTChWHSKjhF4KjuN4YTzbZoVXuDxerrmnP8Px7TdX7-tRB7zDx4grwzcCWwoLUUGT0djAIx1S36LYjOewfAQ-Qp0/s1600/DSC01581.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanZBS1cVupAFOYurowF3kdJw6I1T23FmUW-ZBhN5NxBA63SNhXAMHTChWHSKjhF4KjuN4YTzbZoVXuDxerrmnP8Px7TdX7-tRB7zDx4grwzcCWwoLUUGT0djAIx1S36LYjOewfAQ-Qp0/s320/DSC01581.JPG" alt="" id="BLOGGER_PHOTO_ID_5562541986384924850" border="0" /></a><br /><br />Pra quem não entendeu:<br />São 2 peitos de frango para esta receita, ok?<br /><br />Corte em quadradinhos e tempere, depois espete-os.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSWjCi76Er6L4W5Ph8MCUryBZFimOB6LPklpHBTuBd4A2g1RdVbqgjPF2nfHnyKoRPdjSMhRasFzigz9uTPuFXQ704jH_qUGj9OL97AKvLdyB7qKkA3_YWI6UUnJlPThhvH_MP_I9MmE/s1600/DSC01584.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSWjCi76Er6L4W5Ph8MCUryBZFimOB6LPklpHBTuBd4A2g1RdVbqgjPF2nfHnyKoRPdjSMhRasFzigz9uTPuFXQ704jH_qUGj9OL97AKvLdyB7qKkA3_YWI6UUnJlPThhvH_MP_I9MmE/s320/DSC01584.JPG" alt="" id="BLOGGER_PHOTO_ID_5562541988975579282" border="0" /></a><br /><br />A grelha, ou panelinha de ferro para quem mora em apto, não deve estar quente demais.<br />Ao fazer cada espeto, considere o tamanho da grelha ou panela.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAGZO6ehXfxyHLqObNbwMgE7MemtM2P1e-sf2gEKysfS6ngvvBntmCSsfRq2pxPOEkomLH_9cmxaEMoQ7tQ0PpYE7HT-DK1GjQNXar4M1OggZ1s0wIZl75NuqS3ozHKWWlO4JzS0JoN4/s1600/DSC01588.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAGZO6ehXfxyHLqObNbwMgE7MemtM2P1e-sf2gEKysfS6ngvvBntmCSsfRq2pxPOEkomLH_9cmxaEMoQ7tQ0PpYE7HT-DK1GjQNXar4M1OggZ1s0wIZl75NuqS3ozHKWWlO4JzS0JoN4/s320/DSC01588.JPG" alt="" id="BLOGGER_PHOTO_ID_5562541994039263874" border="0" /></a><br /><br />1º porque a carne de frango deve cozinhar bem<br />2º tem mel na receita, que escurece a carne com maior rapidez, dando a falsa impressão que já está assada.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQOPPnsGkQe0fiYkrg4pX26pP5y4-1iOMqDNPN2moLfge1Saz7d4r_-s276hWMePiTeoXWPrWxUQLH7AFx6aZ8YHZdTqo9rCPkS3ELiNc95o9zT8t8_igik_fkFq5uSUnPJlynH27QV4/s1600/DSC01591.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBQOPPnsGkQe0fiYkrg4pX26pP5y4-1iOMqDNPN2moLfge1Saz7d4r_-s276hWMePiTeoXWPrWxUQLH7AFx6aZ8YHZdTqo9rCPkS3ELiNc95o9zT8t8_igik_fkFq5uSUnPJlynH27QV4/s320/DSC01591.JPG" alt="" id="BLOGGER_PHOTO_ID_5562541992883496834" border="0" /></a><br /><br />Pronto! Agora é só cair de boca.<br /><br />.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com6tag:blogger.com,1999:blog-4044584524083477775.post-74554741230559020812011-01-09T21:54:00.004-02:002011-01-09T22:13:43.083-02:00receitas antigas para o Ano NovoTomem 12 meses, limpe-os bem de toda amargura, avareza, pedantismo e angústia.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcG0icRbQcuWGd2yd0JsP8rx1co05c80Zu8b852JWv3Ty-VPECiKY9Rvz37WsId-9kLR81IyfPgwf8wg5Gzak12JqDBycllr-_hC8M6HgJZ7yYQWUmYKz0c2XbdRzmjPbWJbKxtWs1F0/s1600/3098988987_8621b183fc.jpg"><img style="cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcG0icRbQcuWGd2yd0JsP8rx1co05c80Zu8b852JWv3Ty-VPECiKY9Rvz37WsId-9kLR81IyfPgwf8wg5Gzak12JqDBycllr-_hC8M6HgJZ7yYQWUmYKz0c2XbdRzmjPbWJbKxtWs1F0/s320/3098988987_8621b183fc.jpg" alt="" id="BLOGGER_PHOTO_ID_5560339079682243634" border="0" /></a><br /><br />Reparta cada mês em 30 ou 31 partes, fazendo a provisão dar para um ano exatamente.<br /><br />Preparem cada dia individualmente:<br />1/2 trabalho<br />1/2 alegria e bom-humor<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMNZpforSyfW5UOs-umNwKVyfs12jTT-WU4xvLmz3UO3NQJW0SFY2v3QWurlfhY2G8jr_i0eCmGe3r9XnhGPWdJIdXbb2q0vBIec9kNGEjiur1QwJGfZnSbg33oHy83bCkp8ybpa1ovA/s1600/3097282989_aca99ca3e2.jpg"><img style="cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMNZpforSyfW5UOs-umNwKVyfs12jTT-WU4xvLmz3UO3NQJW0SFY2v3QWurlfhY2G8jr_i0eCmGe3r9XnhGPWdJIdXbb2q0vBIec9kNGEjiur1QwJGfZnSbg33oHy83bCkp8ybpa1ovA/s320/3097282989_aca99ca3e2.jpg" alt="" id="BLOGGER_PHOTO_ID_5560342110615993922" border="0" /></a><br /><br /><span style="font-style: italic;">Acrescentar:</span><br />3 colheres (sopa) cheias de otimismo<br />1 colher (chá) de tolerância<br />1 grão de ironia<br />1 pitada de tato<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEEQaKufC6dHGDItFaEOMbb6KoKZRoit311A9yvK2sxWgK-Lt8xZOWswBy-HJbNjZCCRsNaQMvrGE3hQn3ksi0_6mDaCtO9K1_Ofou1yaiKab633-f16oR_9I8RJPf15B29O3yReQ3xQ/s1600/2987754269_b584a50138.jpg"><img style="cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEEQaKufC6dHGDItFaEOMbb6KoKZRoit311A9yvK2sxWgK-Lt8xZOWswBy-HJbNjZCCRsNaQMvrGE3hQn3ksi0_6mDaCtO9K1_Ofou1yaiKab633-f16oR_9I8RJPf15B29O3yReQ3xQ/s320/2987754269_b584a50138.jpg" alt="" id="BLOGGER_PHOTO_ID_5560339078880637938" border="0" /></a><br /><br />Cobrir a massa com uma boa quantidade de amor.<br />Enfeitar o prato com ramalhetes de pequenas atenções e servir diariamente com serenidade.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2VXstCaGOBQP17mi1KmRbwPX4JuZfq3Kzqa5iL6y_94RyruGT60AhVqFF0Cl8CHZEKyzSzdF7lCTCGh2YQyXJGnoH9YmswkJlCo9y4GTBgPNJBSTK9L2LSc6gWTSgAvze3f1IYRCrP8/s1600/3097895995_f6a64c4dfa.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2VXstCaGOBQP17mi1KmRbwPX4JuZfq3Kzqa5iL6y_94RyruGT60AhVqFF0Cl8CHZEKyzSzdF7lCTCGh2YQyXJGnoH9YmswkJlCo9y4GTBgPNJBSTK9L2LSc6gWTSgAvze3f1IYRCrP8/s320/3097895995_f6a64c4dfa.jpg" alt="" id="BLOGGER_PHOTO_ID_5560343566503455586" border="0" /></a><br /><br /><span style="font-size:85%;">Imagens: Matthieu Ricard - <a href="http://www.matthieuricard.org/en/index.php">http://www.matthieuricard.org/en/index.php</a></span><br />.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-46636758117843915502011-01-09T20:42:00.014-02:002011-10-16T13:40:26.945-02:00saborosa e saudável, a vedete do Satori agora em sua cozinha: Arroz Integral com GerSalServe: 4 pessoas<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlZ8Cw0r2eSmIfquCnvbVsG3rabSepEwaCZApTBadonXYDIynr3Anz-Hl_X0WlDOlfwBl77aGD4oFf0zLh2YpeHGu8olkggjH__gHk9L-X9hUNbw27O-fgYiDbv8ykzpQ2J6CBJ6ugFY/s1600/DSC02945.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxlZ8Cw0r2eSmIfquCnvbVsG3rabSepEwaCZApTBadonXYDIynr3Anz-Hl_X0WlDOlfwBl77aGD4oFf0zLh2YpeHGu8olkggjH__gHk9L-X9hUNbw27O-fgYiDbv8ykzpQ2J6CBJ6ugFY/s320/DSC02945.JPG" alt="" id="BLOGGER_PHOTO_ID_5560320997096998610" border="0" /></a><br /><br />* 2 copos de arroz integral cateto<br />* 3 e 1/2 copos de água<br />* 1 colher (chá) de sal<br /><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabela normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONLJ5NrfhGDgT5EzLo_oWvsD84GVAWHsDVQX6XKLPd6HezqjYsQwqtzG8FTK30HtuEyy8AZLwRejCOl3kULmZ35Vs37lkJECpXavSYf-NN3Nq9v9KFL7Ib5G5se12Rhip_rAmWqIrErY/s1600/DSC02656.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONLJ5NrfhGDgT5EzLo_oWvsD84GVAWHsDVQX6XKLPd6HezqjYsQwqtzG8FTK30HtuEyy8AZLwRejCOl3kULmZ35Vs37lkJECpXavSYf-NN3Nq9v9KFL7Ib5G5se12Rhip_rAmWqIrErY/s320/DSC02656.JPG" alt="" id="BLOGGER_PHOTO_ID_5560320754547174962" border="0" /></a><br /><br />Coloque o arroz sem lavar no liquidificador e ligue/desligue rapidamente por 10 vezes.<br />Desligue e mexa bem com o cabo de uma colher e ligue/desligue rapidamente por mais 10 vezes.<br /><br />Isto ajuda a romper a película dourada do grão.<br />A intenção é facilitar o cozimento, para ficar mais fácil de mastigar e mais saboroso.<br /><br />Se o seu liquidificador tiver a função <span style="font-style: italic;">pulsar</span>, utilize-a.<br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabela normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidkfXHqyBLzO6h9YRlNZj9hCOyfzqkH1PSDHyfhPc1QAoXnYH4zhcnCc9S4tN5W4LldJPJ1GMSl2Bo6uvhyphenhyphengut6DGue5MesWn2gs_S7xeUeWmreJH-LJFWXvmVgZh3R3kNsjmA-gqqYA/s1600/DSC02925.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidkfXHqyBLzO6h9YRlNZj9hCOyfzqkH1PSDHyfhPc1QAoXnYH4zhcnCc9S4tN5W4LldJPJ1GMSl2Bo6uvhyphenhyphengut6DGue5MesWn2gs_S7xeUeWmreJH-LJFWXvmVgZh3R3kNsjmA-gqqYA/s320/DSC02925.JPG" alt="" id="BLOGGER_PHOTO_ID_5560320773739118930" border="0" /></a><br /><br />Leve os ingredientes à panela de pressão e acenda o fogo no máximo, até a pressão pegar força, daí deixe em fogo baixo por 15 minutos.<br /><br />Desligue o fogo e deixe a panela sem abrir por mais 15 ~ 20 minutos, ou até a hora de servir. Este tempo permite que o arroz termine de cozinhar no vapor, sem queimar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ0ZYSrx6oxNOz7FyxM18eNj66MSzBZNHzWyiATh47tKJ7p4Tmi2qnq07fqfaXstB2PC1vW-v-0lv6pko2ahzQV8P0eEqHAm__aQCfsARTZcP2hz13XxtqVLKl96xVIG9SRATG9qrNC8/s1600/DSC02663.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ0ZYSrx6oxNOz7FyxM18eNj66MSzBZNHzWyiATh47tKJ7p4Tmi2qnq07fqfaXstB2PC1vW-v-0lv6pko2ahzQV8P0eEqHAm__aQCfsARTZcP2hz13XxtqVLKl96xVIG9SRATG9qrNC8/s320/DSC02663.JPG" alt="" id="BLOGGER_PHOTO_ID_5560320759516190050" border="0" /></a><br /><br />Com a prática, você vai conhecer a sua panela e a chama do fogão e vai fazer um arroz bem gostoso, saudável e com mais fibras, vitaminas e minerais.<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Para fazer 3 copos de arroz, coloque 5 copos de água.</span></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3nQ6cCd8aaWmZTxb8Nuxn8mT0z67v9zWB6WnS_eouCq2F3iDFz848jSnxSRZxhPuH6ZmhTlCd_S7P9k6WE5T2c0TtsGSpSS4zvqGAfXZgqEcLNvbtbDlV3xXVAf7YzEUy4-6XbWdUZI/s1600/DSC02940.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3nQ6cCd8aaWmZTxb8Nuxn8mT0z67v9zWB6WnS_eouCq2F3iDFz848jSnxSRZxhPuH6ZmhTlCd_S7P9k6WE5T2c0TtsGSpSS4zvqGAfXZgqEcLNvbtbDlV3xXVAf7YzEUy4-6XbWdUZI/s320/DSC02940.JPG" alt="" id="BLOGGER_PHOTO_ID_5560320776044619762" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:hyphenationzone>21</w:HyphenationZone> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Tabela normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]-->Assim como o risoto, este arroz fica muito bom se ficar característicamente úmido.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalxDGeXsXrf6I6Dzv2nI6K-rqdhYi9Grnr7iIMq5IyqztUdIo7hQbWhH-NR9Aev1fXYbV5LEWjzQi9EmLQWM5UpayoVFN0JiPevnGWe0lPtvJRg4pMch9wwcjGpmSxnKqrEeaX5m948c/s1600/ppss.jpg"><img style="cursor: pointer; width: 155px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjalxDGeXsXrf6I6Dzv2nI6K-rqdhYi9Grnr7iIMq5IyqztUdIo7hQbWhH-NR9Aev1fXYbV5LEWjzQi9EmLQWM5UpayoVFN0JiPevnGWe0lPtvJRg4pMch9wwcjGpmSxnKqrEeaX5m948c/s320/ppss.jpg" alt="" id="BLOGGER_PHOTO_ID_5560324235172736514" border="0" /></a><span style="font-weight: bold;">Dicas para usar a panela de pressão sem medo:</span><br />Escorra a água pelo pino para ter certeza de que está limpo; faça a mesma coisa com a tampa, assim a pressão vai sair direitinho.<br />Fique atento, para sempre escutar o chiado.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCyAH8oLikn1wwSlrIyVJ8d0GodVYkJaDU4fHydsr7Ryq-0A71Zuv1bAk8LEQo0bFA5ZgqAmPa1i_bSUw02B8JsvwzNarE58JckX7jN6mmYqKWR53IX3nXhmHWkX_xpm8qUGVI4Mlel4/s1600/DSC02691.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCyAH8oLikn1wwSlrIyVJ8d0GodVYkJaDU4fHydsr7Ryq-0A71Zuv1bAk8LEQo0bFA5ZgqAmPa1i_bSUw02B8JsvwzNarE58JckX7jN6mmYqKWR53IX3nXhmHWkX_xpm8qUGVI4Mlel4/s320/DSC02691.JPG" alt="" id="BLOGGER_PHOTO_ID_5560320766122399122" border="0" /></a><br /><br />Coloque o arroz no prato e jogue Gersal preto por cima, comprado pronto ou feito em casa.<br /><br /><span style="font-weight: bold;">Receita do Gersal</span><br />15 colheres (sopa) de gergelin preto<br />1 colher rasa (sopa) de sal<br /><br />Numa panela, torre o gergelim mexendo com uma colher de pau.<br />Quando começar a estalar, amasse alguns grãos entre os dedos e também prove alguns para ver se está crocante.<br />Espere esfriar e bata no liquidificador com o sal.<br />Deixe moer um pouco, desligue. Mexa para misturar bem e repita a operação mais 1 ou 2 vezes, até ver que começou a empaçocar.<span style="color: rgb(0, 51, 102);font-family:Tahoma;font-size:11pt;" > </span><br /><br />O gergelim tem óleo, cálcio e proteína e é bem gostoso.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidm4M2kcVOvDiivnnmriKcHNWYMKeSO5cY7Ek5qlubWTzIJcaRa-mwo2ouK6IItI4bAX4u4KMEJyInWUYruWrKi5RBXa6vQG2txa0ROEP1TJJVY_b-0WIfH2nkG2erIDpVOS3HwR_ie88/s1600/Untitled-1.jpg"><img style="cursor: pointer; width: 320px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidm4M2kcVOvDiivnnmriKcHNWYMKeSO5cY7Ek5qlubWTzIJcaRa-mwo2ouK6IItI4bAX4u4KMEJyInWUYruWrKi5RBXa6vQG2txa0ROEP1TJJVY_b-0WIfH2nkG2erIDpVOS3HwR_ie88/s320/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5560321004849386722" border="0" /></a><br /><br />QUAL O MELHOR ARROZ INTEGRAL?<br />De todos que provei, achei o cateto mais saboroso e o que dá mais certo.<br />Opte pelas marcas tradicionalmente naturebas: Campo Verde, Macrozen, Mãe Terra.<br /><br />.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-19249277407868242692010-12-20T22:17:00.003-02:002010-12-20T23:24:08.142-02:00recordar é viver... quem se lembra do Feijão Maravilha?<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/W5ytfu1QqOs?fs=1&hl=pt_BR"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/W5ytfu1QqOs?fs=1&hl=pt_BR" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br /><span style="font-size:78%;">O Preto que Satisfaz / As Frenéticas / Composição: Gonzaguinha</span><br /><br />Dez entre dez brasileiros preferem feijão<br />esse sabor bem Brasil<br />verdadeiro fator de união da família<br />esse sabor de aventura<br />famoso Pretão Maravilha<br />faz mais feliz a mamãe, o papai<br />o filhinho e a filha<br /><br />Dez entre dez brasileiros elegem: Feijão!<br />Puro, com pão, com arroz<br />com farinha ou com macarrão<br />macarrão, macarrão!<br />E nessas horas se esquecem dos seus preconceitos<br />gritam que esse crioulo<br />é um velho amigo do peito<br /><br />Feijão tem gosto de festa<br />é melhor e mal não faz<br />ontem, hoje, sempre<br />feijão, feijão, feijão<br />o preto que satisfaz!<br /><br />.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-10509310096438865182010-11-09T10:42:00.011-02:002012-02-26T19:01:51.155-03:00Atividades harmoniosas e momentos gastronômicos com amigos queridos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm3ojP46pXfKWEDhn8BczNo7-AowXENSOBOxaO1MD5zpB4vYGBkv1LcgG9Mr_Qi9BmQma_UfUW1aakyg-8CACDMJEiq-dRaHtCqqppJ4wNHkdyhtMRIe3EE8H6ms8wDjVgc-1GzPpTrM/s1600/Untitled-4.jpg"><img style="cursor: pointer; width: 320px; height: 74px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYm3ojP46pXfKWEDhn8BczNo7-AowXENSOBOxaO1MD5zpB4vYGBkv1LcgG9Mr_Qi9BmQma_UfUW1aakyg-8CACDMJEiq-dRaHtCqqppJ4wNHkdyhtMRIe3EE8H6ms8wDjVgc-1GzPpTrM/s320/Untitled-4.jpg" alt="" id="BLOGGER_PHOTO_ID_5537537982004309234" border="0" /></a><br /><span style="font-weight: bold;"><br /></span><span style="font-weight: bold; font-family: courier new;font-size:130%;" >A receita desta Paz</span><span style="font-size:130%;"><span style="font-family: courier new; font-weight: bold;">:</span></span><br />1 dente de alho amassado<br />1 colher de sopa de suco de limão<br />1 colher de chá de mel<br />1 colher de chá de sal<br />1 colher de chá de páprica doce<br />1 colher de chá de mostarda<br />1/2 xícara de azeite de oliva<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjOkIU4gBQKVa4eFwdkNNu3SarW6s6sJiCouf-rN5EI6F0nCbqdCI7jbp2TAad479N1UZqc_27ZNd2ZDHZSMj7mpaw77GdPUQLPen8gZeN_xWRcM4_CItBa2BwW4rzLZJqlRFavVMH9Y/s1600/Untitled-3.jpg"><img style="cursor: pointer; width: 137px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjOkIU4gBQKVa4eFwdkNNu3SarW6s6sJiCouf-rN5EI6F0nCbqdCI7jbp2TAad479N1UZqc_27ZNd2ZDHZSMj7mpaw77GdPUQLPen8gZeN_xWRcM4_CItBa2BwW4rzLZJqlRFavVMH9Y/s320/Untitled-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5537532240322540082" border="0" /></a><br /><span style="font-size:78%;">MOLHO CLÁSSICO FRANCÊS</span><br /><br />Coloque todos os ingredientes num vidro com tampa de rosca, feche bem e sacuda até misturar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgWNTQO0HTUDziBey6Z3JbczmZf2B7bVtZx_rQk2owqxicXCV3bgpfCjV_9H5XoDsJIY2fAFca8bEdsc9_df3GukNlmJKswvOd4Jc0n9D5Oi_h760MaDxqDnY56_BXKl2PyTO5wNmBFA/s1600/Untitled-7.jpg"><img style="cursor: pointer; width: 162px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVgWNTQO0HTUDziBey6Z3JbczmZf2B7bVtZx_rQk2owqxicXCV3bgpfCjV_9H5XoDsJIY2fAFca8bEdsc9_df3GukNlmJKswvOd4Jc0n9D5Oi_h760MaDxqDnY56_BXKl2PyTO5wNmBFA/s320/Untitled-7.jpg" alt="" id="BLOGGER_PHOTO_ID_5537542987728957474" border="0" /></a><br /><span style="font-size:78%;">Foto: A arte de cortar tomates</span><br /><br />Originalmente preparado para temperar saladas, também vai bem em frangos, carnes, refogados, pizzinhas e tudo o mais que convide o aroma da páprica.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsaQMsnYTDuMlDo4wo_9hAQ0RO5G_wHTbOGpgHrgK-yRS7_fpNN5baESmg3HLy9a7VEFT4DbrwBjdcwW_z1EMOlp9mvNJTp5Gn3PuJiY9Xk0GB3atRpsdy00vQZ-fPHKkAOZVo2RrQf4/s1600/IMG_4174.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsaQMsnYTDuMlDo4wo_9hAQ0RO5G_wHTbOGpgHrgK-yRS7_fpNN5baESmg3HLy9a7VEFT4DbrwBjdcwW_z1EMOlp9mvNJTp5Gn3PuJiY9Xk0GB3atRpsdy00vQZ-fPHKkAOZVo2RrQf4/s320/IMG_4174.jpg" alt="" id="BLOGGER_PHOTO_ID_5537543848348257986" border="0" /></a><br /><br />Após apreciar esta versão, você pode variar alguns ingredientes:<br />. vinagre balsâmico ao invés do suco de limão,<br />. páprica picante ao invés da doce<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGYaMchYz55LtzBTV1kGFQE89zuAR1zlWo8yoQz1aNVfJ9P-BvGIJRaluRhN6mphRihrsjgmJhINSNVqseODqo21v6T3WOYvlIa-2pLsIW-Jq8p4NWp-H-W6Ur9YiwUJ_mVrjMHNwFjA/s1600/MCF.jpg"><img style="cursor: pointer; width: 232px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGYaMchYz55LtzBTV1kGFQE89zuAR1zlWo8yoQz1aNVfJ9P-BvGIJRaluRhN6mphRihrsjgmJhINSNVqseODqo21v6T3WOYvlIa-2pLsIW-Jq8p4NWp-H-W6Ur9YiwUJ_mVrjMHNwFjA/s320/MCF.jpg" alt="" id="BLOGGER_PHOTO_ID_5537531001349606290" border="0" /></a><br /><span style="font-size:85%;">Livro de onde o molho saiu.<br />NOVOS CAMINHOS DE ALIMENTAÇÃO - Vol.4<br /><a href="https://omnisciencia.websiteseguro.com/loja/proddetalhe.php">A Refeição como base da vida social.</a><br />Autora: Gudrun Burkhard<br /><br />.<br /></span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com1tag:blogger.com,1999:blog-4044584524083477775.post-1824630904676302712010-10-30T20:26:00.032-02:002012-05-27T13:21:14.737-03:00Um Pastel com Diabo Dentro para extravasar o Calor<br />
Este quitute é apreciado em Cabo Verde.<br />
Na China, talvez tivesse um dragão dentro. No polo norte, uma fogueira. E no Brasil?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0Y2PDcgbcGcc7tQmsn8G4Dki1rr77GpRT-vaf1-3_TKVTGEBJRMrvct6ZV_fhMQte_U_DEfSwriARkUwdOI1wVcYlG4rqDNRCjdmcpFiq-8lzPYtovSvXU7xccg64bWUe1P7oBNN8wk/s1600/DSC02460.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533975424706430178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0Y2PDcgbcGcc7tQmsn8G4Dki1rr77GpRT-vaf1-3_TKVTGEBJRMrvct6ZV_fhMQte_U_DEfSwriARkUwdOI1wVcYlG4rqDNRCjdmcpFiq-8lzPYtovSvXU7xccg64bWUe1P7oBNN8wk/s320/DSC02460.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a><br />
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<span style="font-size: 130%;"><span style="font-weight: bold;">Massa:</span></span><br />
500 g Batata doce<br />
Farinha de milho q.b. (o quanto baste)<br />
<br />
Descasque as batatas e cozinhe, retire-as da panela e reserve a água.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYTw_IVEsFjXwWhMKyRw-Y3nrBLzEXlaunbYyUgPuwP4hLDje1ClI_iOF4UDUODfBI7m_xPZI4bPkv_iDI2BOLKEook3V7dy1m02lcbvAOr_gL0Rj08FoPrgHIFKaO916ExslCzK0ZtU/s1600/DSC02475.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533975444320256162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYTw_IVEsFjXwWhMKyRw-Y3nrBLzEXlaunbYyUgPuwP4hLDje1ClI_iOF4UDUODfBI7m_xPZI4bPkv_iDI2BOLKEook3V7dy1m02lcbvAOr_gL0Rj08FoPrgHIFKaO916ExslCzK0ZtU/s320/DSC02475.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a><br />
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Amasse as batatas-doce com um garfo ou um amassador de batatas.<br />
<br />
Vá acrescentando a farinha de milho e algumas gotas da água da batata, até que chegue à consistência de <span style="font-weight: bold;">massa de risóles</span>.<br />
<br />
Eu coloquei cerca de 4 punhados bem cheios de farinha, mas acrescentarei mais na próxima vez...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxAPU7PQBntyHGBN9-96BVGUM9d62gCmVTDNn_mtNbvxNvWj5gxDk6M0YHm03Ltd9o-bttwL4y7qF_xOkwrWBm_1ZjmyIV7T9-vei0p44b5st-SHCLTjra_GbBZO26ImJ5fZES0BwAN0/s1600/DSC02477.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533975773597698370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxAPU7PQBntyHGBN9-96BVGUM9d62gCmVTDNn_mtNbvxNvWj5gxDk6M0YHm03Ltd9o-bttwL4y7qF_xOkwrWBm_1ZjmyIV7T9-vei0p44b5st-SHCLTjra_GbBZO26ImJ5fZES0BwAN0/s320/DSC02477.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a><br />
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<span style="font-size: 130%;"><span style="font-weight: bold;">Recheio:</span></span><br />
250 g de atum fresco (ou 1 lata de atum sólido)<br />
1 cebola - cortada em rodelas<br />
1 tomate - sem pele e sem semente<br />
1 colher (sopa) de azeite<br />
1 dente de alho<br />
6 pimentas malagueta (ou dedo de moça para menor ardor)<br />
1 colher (sopa) de suco de limão<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9HYZT45qLVaHOCZ_pvdL3ehd934s4D7tskgpOZ3KfBPhX4PyTWMC36aNOeU-QLbyIKhz5i6-T3Yby1n3uEQuhML2oeNo2uUsNxgQ_XAYxDD-0K3dkNbpcMkM7SpH-FTsd3olXFWVhqs/s1600/DSC02466.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533975427233189490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9HYZT45qLVaHOCZ_pvdL3ehd934s4D7tskgpOZ3KfBPhX4PyTWMC36aNOeU-QLbyIKhz5i6-T3Yby1n3uEQuhML2oeNo2uUsNxgQ_XAYxDD-0K3dkNbpcMkM7SpH-FTsd3olXFWVhqs/s320/DSC02466.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a><br />
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Aqui está o Diabo da receita. Eu preferi as dedos-de-moça e retirei as sementes para suavizar o sabor.<br />
Pra quem curte a mais apimentadas: malaguetas!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBUdJLABGXZQMvApEpUxfrntXJ2Bt1EvIJod_TGeTnCUlPhUhP-KnLRaCyujMufQO6_jsuDFe5nOVrks9zzaz8fMuPkgcBtLWXX4vbpfabfmLYpBzOnqlC6T1h7UM7D9OMhby3xFhkgo/s1600/DSC02470.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533975429013730626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBUdJLABGXZQMvApEpUxfrntXJ2Bt1EvIJod_TGeTnCUlPhUhP-KnLRaCyujMufQO6_jsuDFe5nOVrks9zzaz8fMuPkgcBtLWXX4vbpfabfmLYpBzOnqlC6T1h7UM7D9OMhby3xFhkgo/s320/DSC02470.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a><br />
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<span style="font-weight: bold;">Atum fresco </span>- cortar em cubos pequenos e temperar previamente com sal, pimentas e azeite. Fritar em frigideira anti-aderente. Desligue. Acrescente limão.<br />
Noutra frigideira: azeite, cebola em rodelas, tomate picado. Apurar. Desligue e misture com o atum.<br />
<br />
<span style="font-weight: bold;">Atum sólido em lata </span>- despreze o óleo. Numa frigideira: azeite, cebola em rodelas, tomate picado. Apurar. Acrescente o atum sólido, pimentas e sal. Desligue. Acrescente limão.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuDDuUDCjo_OL39NqF-p2w6tQWMidmkUd6O4iDP74J-UoYLaBAKE9f-QZFSWKm8vOhTGyO1-BwHKuXgTpAfLiZYvKUCokhNHEMBLs9_1VXFRyG9MjURJNZgrSmZGbTolcJ84wCkNiKwk/s1600/DSC02473.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533975441512837858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuDDuUDCjo_OL39NqF-p2w6tQWMidmkUd6O4iDP74J-UoYLaBAKE9f-QZFSWKm8vOhTGyO1-BwHKuXgTpAfLiZYvKUCokhNHEMBLs9_1VXFRyG9MjURJNZgrSmZGbTolcJ84wCkNiKwk/s320/DSC02473.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a><br />
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Eu fiz os pastéis e fritei logo em seguida.<br />
Vi na internet que todos fazem a massa fina e bastante recheio, mas a minha massa ficou bem grossa e com menos recheio.<br />
Ficou deliciosa mesmo assim.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z3JkR8PmdAYIC3o_A-qYyxxMXT4DLN-sX8czHzdZpu0fITU46pQE_vi-BuNVqwRDfcu8QJ65gr2mPWlIb0NRJ2yJ7sjKqvC7tENC8xXhE-GCuEShFq0-E-mGO-uyushSdtHQtiGjqMo/s1600/Untitled-3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5536959930033186770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Z3JkR8PmdAYIC3o_A-qYyxxMXT4DLN-sX8czHzdZpu0fITU46pQE_vi-BuNVqwRDfcu8QJ65gr2mPWlIb0NRJ2yJ7sjKqvC7tENC8xXhE-GCuEShFq0-E-mGO-uyushSdtHQtiGjqMo/s320/Untitled-3.jpg" style="cursor: pointer; height: 312px; width: 320px;" /></a><br />
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Umedeça um pano de prato e torça bem para utilizar de base.<br />
Faça uma bola e vá abrindo sobre o pano umedecido.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmempl2HxOby0snIcPRqE6eg5dP0FBnuKAwMrVseWmYeV0R4ZO8TYVw_kWau3OfyhiuBC4589_d9wMiyYsSstssc1IrpJcwkoKJLAZfRxbQ6g2gxY8K8DUUG-efL5lOfmaFc74P3VXZbQ/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmempl2HxOby0snIcPRqE6eg5dP0FBnuKAwMrVseWmYeV0R4ZO8TYVw_kWau3OfyhiuBC4589_d9wMiyYsSstssc1IrpJcwkoKJLAZfRxbQ6g2gxY8K8DUUG-efL5lOfmaFc74P3VXZbQ/s320/Untitled-1.jpg" width="307" /></a></div>
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Vá aparando as bordas para que não fique com rachaduras.<br />
Daí é só rechear com a maior quantidade possível do recheio picante e fechar com a ajuda do pano.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoYIHkCbCPzZR6gUwegUMlrZluw6My6JnF5omE0Nfmzy9EjM59T8D0A7ycXKDe5ZRlZywcTml70MT4M6QYWN8v6_I9w3NLrdhkSiN25LEaZ0KwoYGOxmvnx_oj5xun6gjy44OtBbBIz4/s1600/Untitled-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5536957037490938450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKoYIHkCbCPzZR6gUwegUMlrZluw6My6JnF5omE0Nfmzy9EjM59T8D0A7ycXKDe5ZRlZywcTml70MT4M6QYWN8v6_I9w3NLrdhkSiN25LEaZ0KwoYGOxmvnx_oj5xun6gjy44OtBbBIz4/s320/Untitled-1.jpg" style="height: 146px; width: 320px;" /></a><br />
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Frite em óleo quente<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5533976120143869634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpWe68wnjihzU3lBPxB2EKJbUgQbsabACmJfqtr2z-kbf5ATCltzwYR0VeHWY53OR_moesl4UQW8IVcs9DPGBm8ifv9MQfzE49kaFUt8m4ydbYGyEWq3dSgPNmKbJ5avh5hV4hkJ6lko/s320/DSC02493.JPG" style="height: 320px; width: 240px;" /><br />
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e <span style="font-style: italic;">voi-lá!</span><br />
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<br />
Os pastéis alheios pareciam ter o dobro de diabo dentro e metade de quantidade de massa por pastel.<br />
A minha versão ficou mais para anjo com pensamentos ardentes. rsrsrs<br />
Ainda assim, o sabor é <span style="font-family: courier new;">surpreendente</span>, uma experiência única.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8KJqShh65MQ55PQk8wBKJOF9P-r_tpMjk1GJNOsMBId6xbvaolqbWccThbknVr7XSWnnIqEqLcSMOJM1Ls5Qcyj-Oo4d-UQbkc347oGUWEKtaIzFFaxKGkoLitaN9rFy-T3vVsEuYkI/s1600/wp_samparkour01_1280x800.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5536929007342449090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8KJqShh65MQ55PQk8wBKJOF9P-r_tpMjk1GJNOsMBId6xbvaolqbWccThbknVr7XSWnnIqEqLcSMOJM1Ls5Qcyj-Oo4d-UQbkc347oGUWEKtaIzFFaxKGkoLitaN9rFy-T3vVsEuYkI/s320/wp_samparkour01_1280x800.jpg" style="cursor: pointer; height: 200px; width: 320px;" /></a><br />
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<span style="font-size: 85%;">Para conhecer mais receitas sul-africanas: <a href="http://kumidaditerareceitas.blogs.sapo.cv/6626.html">http://kumidaditerareceitas.blogs.sapo.cv/6626.html</a><br /><br />Última imagem: Le Parkour by Samparkour <a href="http://www.samparkour.com.br/default.asp">http://www.samparkour.com.br/default.asp</a><br /><br />*</span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-39597807790988700192010-07-01T23:21:00.001-03:002010-07-01T23:25:14.760-03:00how to (never) make a pumpkin pie<object width="640" height="385"><param name="movie" value="http://www.youtube-nocookie.com/v/2Qj8PhxSnhg&hl=pt_BR&fs=1?color1=0xe1600f&color2=0xfebd01&hd=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube-nocookie.com/v/2Qj8PhxSnhg&hl=pt_BR&fs=1?color1=0xe1600f&color2=0xfebd01&hd=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-50737184516128141672010-06-28T23:07:00.006-03:002010-08-11T23:46:27.735-03:00nhoque caseiro de mandioquinha no leito de rúcula baby e shimeji branco no azeitePensa que é fácil comer com hashis de inox em um tchawan de inox?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMwKjxw4szho4WX76_KFTJHanFQ5QHUNU-WSY_kjl0Lk03ec7skUdJTRiBYD-tfrDb8xGdBdshZr-QSPoT24KYa-kc0zmTXUte8ZPssHOv3qqeiBkUk-nQSG03_O7miC6Z0Ha-E71aqc/s1600/DSC02240.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMwKjxw4szho4WX76_KFTJHanFQ5QHUNU-WSY_kjl0Lk03ec7skUdJTRiBYD-tfrDb8xGdBdshZr-QSPoT24KYa-kc0zmTXUte8ZPssHOv3qqeiBkUk-nQSG03_O7miC6Z0Ha-E71aqc/s320/DSC02240.JPG" alt="" id="BLOGGER_PHOTO_ID_5488012154215604642" border="0" /></a><br />Mas são lindos de morrer. Confesso que são muito mais charmosos do que práticos, e tento comer de tudo com eles. Tarefa difícil, diga-se de passagem.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrelXuE4BytJGDE6XZnRHRlWDAHq40-FzTLH2jLOkrEN3I2ofp9fA7ikxyoy4tLRqJVyiO0dLcQtVOdfkmUO9Sci_l3NnH1Y6W0ufg9hF0loEIxIRO5DLFG6uComFk0maepJ6mxjlrFY0/s1600/DSC02265.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrelXuE4BytJGDE6XZnRHRlWDAHq40-FzTLH2jLOkrEN3I2ofp9fA7ikxyoy4tLRqJVyiO0dLcQtVOdfkmUO9Sci_l3NnH1Y6W0ufg9hF0loEIxIRO5DLFG6uComFk0maepJ6mxjlrFY0/s320/DSC02265.JPG" alt="" id="BLOGGER_PHOTO_ID_5488012137502504290" border="0" /></a><br />Este noque é uma delícia, mas não dá pra comer com hashis de inox.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfbNGIM-_WvhIdGpnBRxvqw21m8Fyw5JpAH87iMurzVgzKmlkto5weGfz1ZvPZbuP9IIrMDw3tSoSFTAO4e1wt29TFPPhwgwXKYRRo-w-frPlYQ-oVoYV_C4n4ICur5thiVgOD7TLjXI/s1600/DSC02249.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfbNGIM-_WvhIdGpnBRxvqw21m8Fyw5JpAH87iMurzVgzKmlkto5weGfz1ZvPZbuP9IIrMDw3tSoSFTAO4e1wt29TFPPhwgwXKYRRo-w-frPlYQ-oVoYV_C4n4ICur5thiVgOD7TLjXI/s320/DSC02249.JPG" alt="" id="BLOGGER_PHOTO_ID_5488012158946051298" border="0" /></a><br /><br />Finalmente ganhamos uma receitinha fácil e rápida para 2 pessoas comedidas ou 1 faminta:<br /><br />- nhoque caseiro - pacote de aprox 300~ 500 gramas - pronto<br />- 1 pacote de cogumelo shimeji branco, ou pode ser preto<br />- 1 pacote pequeno de rúcula baby - pode ser hidropônica, na falta da baby<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxGTYuyz_lTURQXZJlbfBeztEaHT0J6U8J_UcrrIEWm-g3xBxT9eaoPKipihUN09C81XJFQnDKCBHSisfl2VfIBB95Q0-NstQpxBqkLGSEFLIA4pRwob51K7LW4WVRzQ4ljVe90cpzdo/s1600/DSC02244.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxGTYuyz_lTURQXZJlbfBeztEaHT0J6U8J_UcrrIEWm-g3xBxT9eaoPKipihUN09C81XJFQnDKCBHSisfl2VfIBB95Q0-NstQpxBqkLGSEFLIA4pRwob51K7LW4WVRzQ4ljVe90cpzdo/s320/DSC02244.JPG" alt="" id="BLOGGER_PHOTO_ID_5488012147254630226" border="0" /></a><br /><br />Lave e pique ou fatie o shimeji e refogue no azeite<br /><br />Em pratos individuais, faça uma caminha com a rúcula, depois deite um pouco do shimeji e finalize com uma boa porção do nhoque fervido durante uns 2 minutos em água fervente, ao mesmo tempo em que preparava o shimeji.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Gc8Qj0rYwdednUlwCtJgKk6UjTPXSAXlOZL6f57NbowlUjuysTtAIHJKOEEeBq4pRX4_uTaw0sHLhHNBLY7vAssvb0VgApC5EI0Hw843HxSDeX5ocRvNCZV7lVy5hyXKkZZaPlN9694/s1600/DSC02256.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Gc8Qj0rYwdednUlwCtJgKk6UjTPXSAXlOZL6f57NbowlUjuysTtAIHJKOEEeBq4pRX4_uTaw0sHLhHNBLY7vAssvb0VgApC5EI0Hw843HxSDeX5ocRvNCZV7lVy5hyXKkZZaPlN9694/s320/DSC02256.JPG" alt="" id="BLOGGER_PHOTO_ID_5488012142503036530" border="0" /></a><br /><br />Taí um prato saudável e prontinho em menos de meia hora para comer com garfo.<br />Variação: cogumelo shiitake, também no azeite, fatiado bem fininho.<br /><br />Esta gostosura que pode não atrair os carnívoros nem os quem amam molho vermelhão, e muito menos os que batem pratão.<br />Para nós, curiosos, aventureiros e apressados, é uma festa!Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com1tag:blogger.com,1999:blog-4044584524083477775.post-87559734747333565252010-06-27T23:17:00.006-03:002010-06-28T00:03:23.503-03:00Espaguete "bang-bang à italiana"WESTERN SPAGHETTI é como são chamados os westerns realizados por diretores italianos. Embora fossem produzidos na Itália, a grande parte dos filmes era rodada na Espanha, na região da Almería, que se parecia com o Velho Oeste Americano. Nessas produções havia atores das mais diversas nacionalidades: americanos, italianos, espanhóis, alemães, etc.<br /><br /><object width="500" height="405"><param name="movie" value="http://www.youtube-nocookie.com/v/qBjLW5_dGAM&hl=pt_BR&fs=1&color1=0xe1600f&color2=0xfebd01&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube-nocookie.com/v/qBjLW5_dGAM&hl=pt_BR&fs=1&color1=0xe1600f&color2=0xfebd01&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500" height="405"></embed></object><br /><br />Foram feitos mais de 600 filmes entre 1963 e 1977. Esses filmes eram uma maneira do cinema europeu faturar em cima do sucesso dos westerns americanos, que estavam em baixa em Hollywood na época.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66iZSj3_l4jlM0Lm1b0J-iXhH82E4CZOTZB0MPNYcrbddSZvqAlSkZq929J1sOWv0HzWQFHT7OnnbhX2nunEClTPqd18D7lQ4h6WipqxtHxSKpVdstt2JUx4fXPMWlZylqkGtv5ur7vk/s1600/eraumaveznooeste.jpg"><img style="cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66iZSj3_l4jlM0Lm1b0J-iXhH82E4CZOTZB0MPNYcrbddSZvqAlSkZq929J1sOWv0HzWQFHT7OnnbhX2nunEClTPqd18D7lQ4h6WipqxtHxSKpVdstt2JUx4fXPMWlZylqkGtv5ur7vk/s320/eraumaveznooeste.jpg" alt="" id="BLOGGER_PHOTO_ID_5487653546702538562" border="0" /></a><br /><br />No Brasil, convencionou-se chamar este estilo de filmes por "Bang-Bang à Italiana", emprestando o nome de uma famosa sessão de filmes da TV Record, exibida até meados dos anos 1980.<br /><br />Alguns filmes famosos: O dólar furado, Era uma vez do Oeste, Django.<br /><br /><span style="font-size:85%;">Fonte do texto:<a href="http://pt.wikipedia.org/wiki/Western_spaghetti"> Wikipédia</a><br />Filme: Animação em Stop Motion realizado por PES<br /></span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-61131301030229936182010-06-27T21:51:00.005-03:002010-06-27T23:04:28.441-03:00de estômago e prato vazios<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcco6-YdW5_jgd1gYFdjywBdB0C3NHN0V7e5k4uttNifRbZlPzmxS_G69kAoI9643BYt-3j98D3W2RXf2edpMXj5M6zFPknfLn4hsUkcQhXMcWF7Jz0SWG6dTRWc-bg__LCIAv4lDfAM/s1600/30463.jpg"><img style="cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcco6-YdW5_jgd1gYFdjywBdB0C3NHN0V7e5k4uttNifRbZlPzmxS_G69kAoI9643BYt-3j98D3W2RXf2edpMXj5M6zFPknfLn4hsUkcQhXMcWF7Jz0SWG6dTRWc-bg__LCIAv4lDfAM/s320/30463.jpg" alt="" id="BLOGGER_PHOTO_ID_5487620987914368834" border="0" /></a><br /><br />Depois de um longo recesso, cá estamos com muita fome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yErgNOGJRZLmGAgqdzoPTO042vaKVRHJtAqEzlU_MxKHv2aO0U17_8ZaEtQm15I1dV5g-ZBjrOO7DmLMMEIiBMEWh2C1AyuwdBVeFnLfeMefqtjnsNk9dVTtibRatJsau7z3_OINSSY/s1600/DSC02241.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yErgNOGJRZLmGAgqdzoPTO042vaKVRHJtAqEzlU_MxKHv2aO0U17_8ZaEtQm15I1dV5g-ZBjrOO7DmLMMEIiBMEWh2C1AyuwdBVeFnLfeMefqtjnsNk9dVTtibRatJsau7z3_OINSSY/s320/DSC02241.JPG" alt="" id="BLOGGER_PHOTO_ID_5487630563813907682" border="0" /></a><br /><br />Idéias, fotos, receitas, muitas histórias e novos amigos vão deixar o Alegrim ainda mais charmoso.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IjVM2cWhVwdy6gNa9_xwO9hKLZIq1vcWEk8tIfE_-dgUQZK5CVZbrD3xjtSU-thvOSQH3-1kpIQ4yiyctBrtf8bD5CLi_wm_VhQTw3_qhJ9c9p1MNpz568ZZshG-V-TDFQomLFjf_RM/s1600/Digitalizar0001.jpg"><img style="cursor: pointer; width: 233px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IjVM2cWhVwdy6gNa9_xwO9hKLZIq1vcWEk8tIfE_-dgUQZK5CVZbrD3xjtSU-thvOSQH3-1kpIQ4yiyctBrtf8bD5CLi_wm_VhQTw3_qhJ9c9p1MNpz568ZZshG-V-TDFQomLFjf_RM/s320/Digitalizar0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5487631531746685426" border="0" /></a><br /><br />Prá não dizer que não falei das comidas, deixo aqui uma receita de Macarrão Parafuso ao Pesto de Espinafre e Pimentões. <span style="font-style: italic;">Just delicious!</span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-43701827672906099182009-11-29T23:25:00.009-02:002009-12-05T23:14:22.581-02:00Chi ha avuto avuto avuto - schi ha dato ha dato ha dato - Scurdammoce o' passato - simm'e Napoli Paisà<object width="480" height="295"><param name="movie" value="http://www.youtube.com/v/Q9N9XVwEO2Q&hl=pt_BR&fs=1&rel=0&color1=0x234900&color2=0x4e9e00"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Q9N9XVwEO2Q&hl=pt_BR&fs=1&rel=0&color1=0x234900&color2=0x4e9e00" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="295"></embed></object><br />acima<br />hey mambo a la americana<br /><br />uma palhinha do pizzaiolo, dessa vez fazendo strudel<br />abaixo<br /><object width="445" height="364"><param name="movie" value="http://www.youtube.com/v/9ro0Jz_Wz4w&hl=pt_BR&fs=1&color1=0x5d1719&color2=0xcd311b&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/9ro0Jz_Wz4w&hl=pt_BR&fs=1&color1=0x5d1719&color2=0xcd311b&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object><br /><br /><span style="font-weight: bold;font-size:78%;" ><br />Música:</span><span style="font-size:78%;"> Mambo Italiano - Renato Carosone<br />Composição: Bob Merrill / Renato Carosone </span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-88281205075633600452009-11-29T21:48:00.007-02:002012-10-13T18:14:59.414-03:00o bolo de maçã da caixinha de ovos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57kJfobm0Xq9MowtTpCObAprhLU5BNEXrDX2K5VaOhy49yZGLJpSfiOL1jl8HgCcTSw7QSx3alvSCGPGUdcR9DsGuQ56LX1iHvDmH_YUfp1JvLk5VSUJES_2vqkLyBVC0FR-7bpTs4_o/s1600/ATT00024.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409677250830315746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57kJfobm0Xq9MowtTpCObAprhLU5BNEXrDX2K5VaOhy49yZGLJpSfiOL1jl8HgCcTSw7QSx3alvSCGPGUdcR9DsGuQ56LX1iHvDmH_YUfp1JvLk5VSUJES_2vqkLyBVC0FR-7bpTs4_o/s320/ATT00024.jpg" style="cursor: pointer; height: 214px; width: 320px;" /></a>
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<br />
vai resistir a esse bolinho de maçã que é uma tentação?
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijslnhEOhuGVKW0ITPhOFF2G-8BxgbB79LJKkfmBHwT-A2IVLETRubdUerua_ZdKTDCPOLCHJ-LvhuyyPHXm6jJv3UcpMPmMG2wZh1dmlqP7f5LRNz5G7ujXVTKB5jTkpDktGp_8hmNRM/s1600/DSC01930.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406366010256626562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijslnhEOhuGVKW0ITPhOFF2G-8BxgbB79LJKkfmBHwT-A2IVLETRubdUerua_ZdKTDCPOLCHJ-LvhuyyPHXm6jJv3UcpMPmMG2wZh1dmlqP7f5LRNz5G7ujXVTKB5jTkpDktGp_8hmNRM/s320/DSC01930.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
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<br />
precisaremos de:
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<br />
4 maçãs
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA-cRLPzizWC7ST2cHt2xoEwaLNPWUTbEGWKFw5JOr1gfaVcp7ApD6-_sduxg70-z7VVaIBcdD4pXRmUhSeLGrc7L4Rf9dXXt-Ic0TQhAUhW0qbhCu_R1tp0W29a9E371ySlJMLZxJxI/s1600/DSC01903.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406364509143487730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyA-cRLPzizWC7ST2cHt2xoEwaLNPWUTbEGWKFw5JOr1gfaVcp7ApD6-_sduxg70-z7VVaIBcdD4pXRmUhSeLGrc7L4Rf9dXXt-Ic0TQhAUhW0qbhCu_R1tp0W29a9E371ySlJMLZxJxI/s320/DSC01903.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
<br />
<span style="font-size: 78%;">argentinas, de tamanho médio, bem suculentas</span><span style="font-size: 78%;"> de preferencia</span><span style="font-size: 78%;">.
<br />
</span>4 ovos
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVIIHxYX9lLz2ihgTfNDffuXW-GIuGvp30ULILBEj4O2u4GVn8nvehrmcAJ7Aeop84_xiq1vRFmrw17hmV_ozmxZVCFWuZZObwnVNMaUNzDwqTCkRTbz0e1jUuu1sS1DYgCmlcH7rnPU/s1600/ATT00001.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409680171051953090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVIIHxYX9lLz2ihgTfNDffuXW-GIuGvp30ULILBEj4O2u4GVn8nvehrmcAJ7Aeop84_xiq1vRFmrw17hmV_ozmxZVCFWuZZObwnVNMaUNzDwqTCkRTbz0e1jUuu1sS1DYgCmlcH7rnPU/s320/ATT00001.jpg" style="cursor: pointer; height: 214px; width: 320px;" /></a>
<br />
<span style="font-size: 85%;">ops! ainda bem q ainda tem 4 pra receita!
</span>
<br />
- 2 xícaras de açúcar (ou, 1 de açúcar refinado e 1 de mascavo)
<br />
- 2 xícaras de farinha de trigo
<br />
- 1 xícara de óleo
<br />
- 1 colher (sopa) de fermento em pó
<br />
- 1 colher (sopa) mel de lavanda ou laranjeira. (opcional)<br />
- 1 colher (chá) de canela em pó (*)<br />
<br />
(*) sugestão: substitua por 1 colher chá de mix de temperos (anis estrelado ralado - em maior quantidade, noz moscada ralada, cabeça de cravo amassada e canela em pó). <br />
<br />
descasque as maçãs
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuvfo2BQ8_Lam0qltOm8Tt0HFi2Tp_SRaV6t2wMyJXMIUl73FNBHD2XiaiUUuH60U89p2OKNdQzoWyBzXrybiaPCq0DleN0_-sCWU_KVpeSXJRTNFtGnNbqGXoZXfQKojamgpQQE3iEY/s1600/julie&julia_13.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5409682875482166130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijuvfo2BQ8_Lam0qltOm8Tt0HFi2Tp_SRaV6t2wMyJXMIUl73FNBHD2XiaiUUuH60U89p2OKNdQzoWyBzXrybiaPCq0DleN0_-sCWU_KVpeSXJRTNFtGnNbqGXoZXfQKojamgpQQE3iEY/s320/julie&julia_13.jpg" style="cursor: pointer; height: 214px; width: 320px;" /></a>
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<span style="font-size: 78%;">Foto: promocional do filme Julie & Julia</span>
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<br />
bata no liquidificador:
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- as cascas das maçãs
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- os ovos
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- açúcar
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- óleo
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- mel (opcional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdjWlGricnWDSMkzDJXqQuMSD7-W4UXdMwUhNOTIqBHVcMdWbYcMujVq-UuuiRUjcn6yMSXXVrMYtKSAEyxoxN3bWU7Y1IAPUJdXhIpwzdKANp03mTTrQDQGbA8s43_y7nQvgpmoaktI/s1600/DSC01906.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406364512051617202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdjWlGricnWDSMkzDJXqQuMSD7-W4UXdMwUhNOTIqBHVcMdWbYcMujVq-UuuiRUjcn6yMSXXVrMYtKSAEyxoxN3bWU7Y1IAPUJdXhIpwzdKANp03mTTrQDQGbA8s43_y7nQvgpmoaktI/s320/DSC01906.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
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<br />
Num outro recipiente, misturar:
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- farinha de trigo
<br />
- fermento químico
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- canela em pó (ou o mix de temperos)<br />
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vá colocando aos poucos, o que foi batido no liquidificador à esta mistura
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1j9R0rAWwpOaBGsaO2iZt8r11J_GhyphenhyphenRIl-AsdkgDkARQLr9SY73dsChDB4H1tj5a8MajEU2a31VOTfdRde9nZfOV1KuAllMJ9B_FuXtyF0vrzyo4vtTBvfSG8LidTdcjvBxwtUDa6mW4/s1600/DSC01907.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406364517476186482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1j9R0rAWwpOaBGsaO2iZt8r11J_GhyphenhyphenRIl-AsdkgDkARQLr9SY73dsChDB4H1tj5a8MajEU2a31VOTfdRde9nZfOV1KuAllMJ9B_FuXtyF0vrzyo4vtTBvfSG8LidTdcjvBxwtUDa6mW4/s320/DSC01907.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
<br />
<br />
depois acrescente as maçãs picadas em quadradinho
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEd8GpuJ-1araJZLWFCuASFaq8dOrpCRCj7lutbWFW6KGZV_UJH8tL0l_Ejg2lkEnNwBkYsMolUlYmsrigjSDCOYg5cJ7EhlJsK50rEFdWSsh7nea0tszPxQA8aWfarmXmz2OYSIxAus/s1600/DSC01909.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406364522771104834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEd8GpuJ-1araJZLWFCuASFaq8dOrpCRCj7lutbWFW6KGZV_UJH8tL0l_Ejg2lkEnNwBkYsMolUlYmsrigjSDCOYg5cJ7EhlJsK50rEFdWSsh7nea0tszPxQA8aWfarmXmz2OYSIxAus/s320/DSC01909.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
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<br />
coloque em fôrma redonda com buraco,
<br />
untada com manteira
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e polvilhada com açucar mascavo e canela em pó
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<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGGV8Due8I05cbCvtEVVchgk72hLkP2pjMZr1RBuUfqn7t6LAzw2GSnsBWWWxQxhU5BBSYU-zvuqlDKniC_9s6NvK79lz4j2VcFqOBdeBIuxHE-1TN9uQQzOf-ssEl-SrZQ5mxmP6HHg/s1600/DSC01911.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406366000649461602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGGV8Due8I05cbCvtEVVchgk72hLkP2pjMZr1RBuUfqn7t6LAzw2GSnsBWWWxQxhU5BBSYU-zvuqlDKniC_9s6NvK79lz4j2VcFqOBdeBIuxHE-1TN9uQQzOf-ssEl-SrZQ5mxmP6HHg/s320/DSC01911.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
<br />
<br />
e voi-lá!
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUv0laS0hTNNVkU8c2g8Km85B21LpGfV2pAn-_eHW85Z8xupXX0HNNQAD7Wf3I0ljBS0NsVan9xLzRH67jFsD6-AijMR2JA7NOclsXgTIQn5Igu-e7Sw4WMaUI_JEYQAHVQ6NrV7APfTU/s1600/DSC01914.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406366001910862434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUv0laS0hTNNVkU8c2g8Km85B21LpGfV2pAn-_eHW85Z8xupXX0HNNQAD7Wf3I0ljBS0NsVan9xLzRH67jFsD6-AijMR2JA7NOclsXgTIQn5Igu-e7Sw4WMaUI_JEYQAHVQ6NrV7APfTU/s320/DSC01914.JPG" style="cursor: pointer; height: 320px; width: 240px;" /></a>
<br />
<span style="font-size: 85%;">por favor, não reparem no pano de prato amassado!</span>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QMf05w0iKu2IXVcDgRFD-lRbDtMonEys6yp-fE_swKPo1GgZlVAJ-ybRHETT4tcQWiE-XmHQqQUXVp3lRODERSH7zE1xDMnX5vWMbtINGj-XaJl-bv4VrTU7NX7AE0EwwNzUTIsFQhQ/s1600/DSC01919.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406366003709502242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-QMf05w0iKu2IXVcDgRFD-lRbDtMonEys6yp-fE_swKPo1GgZlVAJ-ybRHETT4tcQWiE-XmHQqQUXVp3lRODERSH7zE1xDMnX5vWMbtINGj-XaJl-bv4VrTU7NX7AE0EwwNzUTIsFQhQ/s320/DSC01919.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
<br />
<span style="font-size: 85%;">o açúcar mascavo dá um toque escurinho e saboroso ao bolo.</span>
<br />
<br />
eis a verdadeira caixinha de ovos, onde encontrei esta receita:
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"Bolo de Maçã do Emanuel"
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oaJorqx80pkwDqDV_HfG94teLCCqS5ZpviLPdCPgGeHJJsSLixXd0aX_We6OAWszyUbdzrivjzrpiqtfXR3sH1pFT8K21JCp4omvQIVi-mzz4W4bZ19FSZwzCGbDc-WmiGAgQHR68Mw/s1600/DSC01897.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5406364510089573954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1oaJorqx80pkwDqDV_HfG94teLCCqS5ZpviLPdCPgGeHJJsSLixXd0aX_We6OAWszyUbdzrivjzrpiqtfXR3sH1pFT8K21JCp4omvQIVi-mzz4W4bZ19FSZwzCGbDc-WmiGAgQHR68Mw/s320/DSC01897.JPG" style="cursor: pointer; height: 240px; width: 320px;" /></a>
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<br />
.Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-75893919247018479512009-11-28T09:16:00.011-02:002009-11-28T10:22:42.072-02:00esse churrasquím nem sobrou pra mim<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4Z0MFVRASKRrM7gXThsjLw72VN8_QFOsai6t2jzX3esUIJXkCmInd2g-CKtboXauwcutrioXQlQpnP8tB7-5VC8SO-Zdek4OXXlhM42jwVUys9YJ-V7GhB3QO5MwAR3jfyLayndJPL4/s1600/cachorro1.jpg"><img style="cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4Z0MFVRASKRrM7gXThsjLw72VN8_QFOsai6t2jzX3esUIJXkCmInd2g-CKtboXauwcutrioXQlQpnP8tB7-5VC8SO-Zdek4OXXlhM42jwVUys9YJ-V7GhB3QO5MwAR3jfyLayndJPL4/s320/cachorro1.jpg" alt="" id="BLOGGER_PHOTO_ID_5409112853088542642" border="0" /></a><br /><br />dessa vez, a Dudinha ficou só na vontade... rsrs<br /><br />vamos à receita da postagem anterior?<br /><br />500 g de alcatra ou filet mignon, em bife, cortado fininho<br /><br />isso deve render 4 filés que, se grandes, viram 8, pois o pacotinho deve ser fechado, e não enrolado que nem rocambole<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafYYduHGI1smOy0wgUsobUJfNvjuoV-pdOcJ5kd4j0UFA-5-loPV6G53WqCWed9MxYdyPWTX4vkNfbxGJGkE5K4_Y_U3agTDxYZwjLH3DEUmgE3UuUEvFOv9VErsX37dzJUrNZ97fDOU/s1600/DSC01880.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafYYduHGI1smOy0wgUsobUJfNvjuoV-pdOcJ5kd4j0UFA-5-loPV6G53WqCWed9MxYdyPWTX4vkNfbxGJGkE5K4_Y_U3agTDxYZwjLH3DEUmgE3UuUEvFOv9VErsX37dzJUrNZ97fDOU/s320/DSC01880.JPG" alt="" id="BLOGGER_PHOTO_ID_5409119765895644482" border="0" /></a><br /><br />Recheio:<br />alcachofras conservadas em azeite - 125 g<br />tomates secos no azeite - mesma quantidade<br />mussarela de búfala - 8 fatias<br /><br />* bata as alcachofras e os tomates secos com azeite no processador até virar uma 'quase' pasta, deixe que sobrem alguns pedaços grandes<br />despeje num recipiente e tempere a gosto (eu coloquei mais azeite, sal, limão e tabasco)<br /><br />* espalhe esta pasta sobre o bife, coloque pouco mais de 1/2 fatia de mussarela de bufala, dobrada em quadradinho<br />feche o bife e amarre com um cordoné<br /><br />* repita a operação com todos os bifinhos<br /><br />* jogue o seguinte temperinho pronto sobre estes bifes recheados:<br />suco de limão, sal, alho picado fininho, azeite<br /><br />Leve para grelhar no churrasco.<br /><br />Para quem mora em apartamento e quer degustar um churrasquinho em casa mesmo, recomendo preparar nesta chapa:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaohP61cgu_p_4_eE61JcpF2azFl3WK3sxKY_cit3t9tleII96R_bWArlF1zjjc_Evb8mPB3P4iMxtxDGGi4eftRczlTF9FrpPFZ_k3O7DPCO7JXfHkUGQQzxWRuUDuQqaqWM0rtGB2E/s1600/panelas28.jpg"><img style="cursor: pointer; width: 230px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaohP61cgu_p_4_eE61JcpF2azFl3WK3sxKY_cit3t9tleII96R_bWArlF1zjjc_Evb8mPB3P4iMxtxDGGi4eftRczlTF9FrpPFZ_k3O7DPCO7JXfHkUGQQzxWRuUDuQqaqWM0rtGB2E/s320/panelas28.jpg" alt="" id="BLOGGER_PHOTO_ID_5409118139501453426" border="0" /></a><br />é de ferro. A minha é da marca Fundição Santana e paguei +/- R$ 35<br /><br />Experimente fazer uma picanha nessa chapinha, com azeite e sal grosso.<br />Como diria a Betty Faria: "Fica uma dílícia!"<br /><span style="font-size:85%;"><br />.<br /></span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-8375356826382134102009-11-20T15:32:00.018-02:002012-02-26T19:04:42.409-03:00churrasco de alcatra recheado com pasta de alcachofra, tomate seco e mussarela de búfala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtezbr8BcjVXSy_vir-YkbaRRAloJCtvzhRh-Gwm1BzmUTZ5oDIB8UDVvb_aSyXUhc9XUTn-oGO2SnsMlR-S7sfHWqQiERO8EEjppHUYiYfdxtK50yLl8YT8uQ6B1fw27Td73YR_zCeg/s1600/DSC01885.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtezbr8BcjVXSy_vir-YkbaRRAloJCtvzhRh-Gwm1BzmUTZ5oDIB8UDVvb_aSyXUhc9XUTn-oGO2SnsMlR-S7sfHWqQiERO8EEjppHUYiYfdxtK50yLl8YT8uQ6B1fw27Td73YR_zCeg/s320/DSC01885.JPG" alt="" id="BLOGGER_PHOTO_ID_5406282683937098642" border="0" /></a><br /><br />Olha!<br />"Uma explosão de sabor!!!"<br /><br />Você só sabe o significado de uma frase quando a experiencia!<br />Ocorreu comigo ao experimentar o prato...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqP_0FSyCOj7hdp2UYzhfc3ZbquGlpi2Gz8vPIyGxfWmKAOPf5Xo3mQg8B5ft0R0dyDmPB9ScC7EZfBE47e8HNmbDaEnCf20E4oVOYmON4b6rUMxJTvdv0kZGSO8xu-VgUFfnCsb38PY/s1600/DSC01891.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqP_0FSyCOj7hdp2UYzhfc3ZbquGlpi2Gz8vPIyGxfWmKAOPf5Xo3mQg8B5ft0R0dyDmPB9ScC7EZfBE47e8HNmbDaEnCf20E4oVOYmON4b6rUMxJTvdv0kZGSO8xu-VgUFfnCsb38PY/s320/DSC01891.JPG" alt="" id="BLOGGER_PHOTO_ID_5406274327702189618" border="0" /></a><br /><br />Eu, ali . . . em frente à carne . . . degustando-a...., com fome e um imenso receio de comer outras coisas que estavam no prato, pois queria continuar sentindo aquele sabor por mais tempo.<br /><br /><br />Entendi também porque o verdadeiro gourmet experimenta os pratos sem fome e come um tipo só de prato! Como bom mineiro isso vai contra meus princípios, pois em minha terra, a mistura sempre contem no minimo 4 tipos diferentes de alimento! Diferente do italiano que consegue comer no almoço só macarrão com um pedaço de pão.<br /><br /><br />Bem um prato quando é bem feito dispensa até acompanhamentos é o caso dessa nossa carninha.<br />A primeira vista não estava dando muito valor...quando vi o corte da carne no prato, vi que a coisa era seria!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYEiTIv7oUB-jKM7qyfoyuUpg_CtJ5h0LpBLJZwq_PJ5IT5rNg3QpBaEeKXFHYMqmffc39qvlsiH7t9rhFr5MO6__8uFLRVHvFJhsxF7JcYv36JGpMMhs3L-F7dcOA8vX6l2K5MP9PF8/s1600/DSC01888.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYEiTIv7oUB-jKM7qyfoyuUpg_CtJ5h0LpBLJZwq_PJ5IT5rNg3QpBaEeKXFHYMqmffc39qvlsiH7t9rhFr5MO6__8uFLRVHvFJhsxF7JcYv36JGpMMhs3L-F7dcOA8vX6l2K5MP9PF8/s320/DSC01888.JPG" alt="" id="BLOGGER_PHOTO_ID_5406274318869637634" border="0" /></a><br /><br />Quando dei minha primeira mordida parecia que havia estourado um dique em minha boca, foi dificil não babar! Aquela cachoeira de tempero continuou seguindo seu curso entre os dentes, a carne ha muito já tinha se dissolvido em minha boca, e olha que não era nem file mignon!<br /><br />Por mais que eu engolisse, a cada mordida vinha mais e mais o suco da carne...<br />fiquei pensando ....esse prato não é recomendado pra quem quer ser vegetariano!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwXOVyRqodUd0kRB9fWi4BO3WgBnMbeSLr6g_ErPGZloiN87OEde2rr1UArMSs07g7JeGESVL2u3-c2ybMKBZ_PdOiTyiQpft18NDvpBB35rQtK-yfCNGOYWIDcHw_Kgi88ETe6l06eg/s1600/DSC01896.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwXOVyRqodUd0kRB9fWi4BO3WgBnMbeSLr6g_ErPGZloiN87OEde2rr1UArMSs07g7JeGESVL2u3-c2ybMKBZ_PdOiTyiQpft18NDvpBB35rQtK-yfCNGOYWIDcHw_Kgi88ETe6l06eg/s320/DSC01896.JPG" alt="" id="BLOGGER_PHOTO_ID_5406274472207207394" border="0" /></a><br /><br />Após devorar(ops degustar) a carne, me despedi do sabor e voltei a comer o que e restava no prato, triste e com saudade afinal precisava alimentar também o meu corpo! Incrivel né como uma comida pode te dar tantas experiencias de emoções!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OIHqk-uDQdJeF-HmECzXw2FS0Cn6VkRn5C-Pdc5mVDIoCiGj665eZ0gesXcMSsZ846M-ocRPDOW6yRxugFjt5CrzP0chxgMbsU04jDzS_c6-NPSFcs5euJgLb5njHI9yXbpafjbMMdU/s1600/DSC01889.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OIHqk-uDQdJeF-HmECzXw2FS0Cn6VkRn5C-Pdc5mVDIoCiGj665eZ0gesXcMSsZ846M-ocRPDOW6yRxugFjt5CrzP0chxgMbsU04jDzS_c6-NPSFcs5euJgLb5njHI9yXbpafjbMMdU/s320/DSC01889.JPG" alt="" id="BLOGGER_PHOTO_ID_5406274322206206082" border="0" /></a><br /><br />E isso ai...! Comida como meio de evolução!<br />Deus deve bater uns bons pratões<br /><br />.José Paulohttp://www.blogger.com/profile/12131035875571731389noreply@blogger.com0tag:blogger.com,1999:blog-4044584524083477775.post-79973763389582070742009-09-27T18:59:00.007-03:002009-09-30T00:20:04.634-03:00Alegrim * de férias *<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPNUm4J522Wa70bmkkd2MhZP6x_z7iQMUJznfMpNcHohEw9rcVkVGsAOnHx3vgsp2Cv9nbCdQmh5NQ5meWqP3eHaUmdJFn2caKeSeOFJjS1q2HQXLRXnYcEQzMly0_h13h8qfLC8Ppco/s1600-h/pregui%C3%A7oso.jpg"><img style="cursor: pointer; width: 192px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPNUm4J522Wa70bmkkd2MhZP6x_z7iQMUJznfMpNcHohEw9rcVkVGsAOnHx3vgsp2Cv9nbCdQmh5NQ5meWqP3eHaUmdJFn2caKeSeOFJjS1q2HQXLRXnYcEQzMly0_h13h8qfLC8Ppco/s320/pregui%C3%A7oso.jpg" alt="" id="BLOGGER_PHOTO_ID_5386271042381122306" border="0" /></a><br />O Sr. Descansando além de meu mais novo amiguinho, é um suporte para incenso para me lembrar desta árdua odisséia de turista:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiioJckT3_YFU5PwKLCn8de6wuq_mBsPIZcgXPG_Ua5jnMY5Xf0jrYYpnqCXbYe9SEXbEsxlUtjPG8UxYzIFXBsSNapJZvkvoKF3C9cSVLEB79hQh3PeJSjVctEZTNPpoRJhvC7BDBJSU/s1600-h/ostra.jpg"><img style="cursor: pointer; width: 320px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiioJckT3_YFU5PwKLCn8de6wuq_mBsPIZcgXPG_Ua5jnMY5Xf0jrYYpnqCXbYe9SEXbEsxlUtjPG8UxYzIFXBsSNapJZvkvoKF3C9cSVLEB79hQh3PeJSjVctEZTNPpoRJhvC7BDBJSU/s320/ostra.jpg" alt="" id="BLOGGER_PHOTO_ID_5386280230166305218" border="0" /></a><br /><br />... saboreando as delícias do mar<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqhYXF_Zf0dd7L1nVBjfbJmrO48tNXqoHOFvQmyL0Py6YqwEzMrS9hR_l4dRsOZSELqASRFOcBrJbOlbQCzbIe-QjgkDu-s9p5Qs8ydGigKEQ3wi8LyjP-YXvetZsr53b7P2D65inuPY/s1600-h/bar+flut.jpg"><img style="cursor: pointer; width: 320px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqhYXF_Zf0dd7L1nVBjfbJmrO48tNXqoHOFvQmyL0Py6YqwEzMrS9hR_l4dRsOZSELqASRFOcBrJbOlbQCzbIe-QjgkDu-s9p5Qs8ydGigKEQ3wi8LyjP-YXvetZsr53b7P2D65inuPY/s320/bar+flut.jpg" alt="" id="BLOGGER_PHOTO_ID_5386280204013509858" border="0" /></a><br /><br />em bares flutuantes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPhqHqEQR-c_NFQsUzggqSyI9l1rvpDTinUTyxJ6KedQy54hX1OKdaRkIFgIfxGSy8Jr-XZon0csXryS8gu2l8LHnVDOFzR801n1yp1h5CVLYM7ilY8E666RLEUwK_uCKEn-Tkip3CdY/s1600-h/boat.jpg"><img style="cursor: pointer; width: 320px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfPhqHqEQR-c_NFQsUzggqSyI9l1rvpDTinUTyxJ6KedQy54hX1OKdaRkIFgIfxGSy8Jr-XZon0csXryS8gu2l8LHnVDOFzR801n1yp1h5CVLYM7ilY8E666RLEUwK_uCKEn-Tkip3CdY/s320/boat.jpg" alt="" id="BLOGGER_PHOTO_ID_5386280212595686482" border="0" /></a><br /><br />ou à beira-mar<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrMD9bdUTCX11Ubw3TGNr3VlckLon_8bGNnQMyJJUZFNZbFfiarNsdJucfL7Nt8vcfGACN7Xp9bgorQx0I2ZRvdmzPy3v6X7WsZghyphenhyphen8-8SRbZND2Vx8Jmsn5z9XASPrORT8KwNYUeZyc/s1600-h/lobster.jpg"><img style="cursor: pointer; width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrMD9bdUTCX11Ubw3TGNr3VlckLon_8bGNnQMyJJUZFNZbFfiarNsdJucfL7Nt8vcfGACN7Xp9bgorQx0I2ZRvdmzPy3v6X7WsZghyphenhyphen8-8SRbZND2Vx8Jmsn5z9XASPrORT8KwNYUeZyc/s320/lobster.jpg" alt="" id="BLOGGER_PHOTO_ID_5386280222059574466" border="0" /></a><br /><br />lagostas ...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduwABaHZs2hqoQ0ZiQzmn-It3G5S0eQ1jpi1PDus9Vw_Ca2B6f7XLTecO54wm_XuDzhhXFOILPYipKrylyicEH-C-JQTF39aDCKq6JVqvnJe1PRM3_qD4NF82ggVDJNQk79rpOjLh1t4/s1600-h/lobs.jpg"><img style="cursor: pointer; width: 320px; height: 95px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduwABaHZs2hqoQ0ZiQzmn-It3G5S0eQ1jpi1PDus9Vw_Ca2B6f7XLTecO54wm_XuDzhhXFOILPYipKrylyicEH-C-JQTF39aDCKq6JVqvnJe1PRM3_qD4NF82ggVDJNQk79rpOjLh1t4/s320/lobs.jpg" alt="" id="BLOGGER_PHOTO_ID_5386280221687433330" border="0" /></a><br /><br />... divinas do Seu Guido<br /><br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Fotos: </span>férias em Morro de Sâo Paulo<br />*<br /></span>Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com1tag:blogger.com,1999:blog-4044584524083477775.post-4381743693036441332009-08-23T11:20:00.010-03:002012-02-26T19:38:57.152-03:00pizzsalada aromáticaessa pizza é um exagero de sabor até pra quem nem é vegetariano<br /><br />não precisa acentuar os temperos, pois os aromas e sabores naturais do molho de tomate, manjericão, azeite, rúcula, tomatinhos e, para arrematar, o salgadinho crocante da batata palha, juntos dão um tom delicioso à essa tentação.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHa2-HxL1LlIamwv8kcbWp9moRaArGHeczNUjEK7wkzqxXmvAk1Cds4nfdWm-R4LAeZLH4rdPOp7xVebzFTHqAc7Eil5hdDU-G8GhCIkNqINAxNlS6qV6xVWmcv2PGz9q5JSW8GS5hCA/s1600-h/Untitled-1.jpg"><img style="cursor: pointer; width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHa2-HxL1LlIamwv8kcbWp9moRaArGHeczNUjEK7wkzqxXmvAk1Cds4nfdWm-R4LAeZLH4rdPOp7xVebzFTHqAc7Eil5hdDU-G8GhCIkNqINAxNlS6qV6xVWmcv2PGz9q5JSW8GS5hCA/s320/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373166875460640834" border="0" /></a><br /><br />1 disco de pizza integral da Wikbold (vendido em pacote com 2)<br />molho de tomate<br />abobrinha refogada com tomate (opcional)<br />folhas de manjericão<br />algumas fatias de mussarela<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfTCTy3GuVtkiZscVg_R9b3I0gYFtGgrcNRubB2Ybp5Xe8N04sX7NH1IuQ2aW-U0e4nrY_OmOxgndX45BN575ivvYS6Yc5PrTEYMtXGeO1MVsCyrREThdtv7f2kicFegBtmNLK0u_3aI/s1600-h/DSC01508.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfTCTy3GuVtkiZscVg_R9b3I0gYFtGgrcNRubB2Ybp5Xe8N04sX7NH1IuQ2aW-U0e4nrY_OmOxgndX45BN575ivvYS6Yc5PrTEYMtXGeO1MVsCyrREThdtv7f2kicFegBtmNLK0u_3aI/s320/DSC01508.JPG" alt="" id="BLOGGER_PHOTO_ID_5373166884400580066" border="0" /></a><br /><br />Nem preciso dizer que para montar a pizza basta preparar um molho de tomate bem grosso, colocar sobre o disco, depois distribuir um pouco de vegetais refogados de <span style="font-style: italic;">ontèn</span> + as fatias de mussarela.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbB8xrLKK2azdJzYgvzsEa5TnMVU3eDjS-i30kvoss9R3veafPpKVGAic_rRXJKrXzMG4SGbR-aWaROxrhiMS90Cbn0TkfUmSL9xn4MC4syRemyTzSH8_3Zgn0H6sssJRdCvLkA-MWPIc/s1600-h/DSC01510.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbB8xrLKK2azdJzYgvzsEa5TnMVU3eDjS-i30kvoss9R3veafPpKVGAic_rRXJKrXzMG4SGbR-aWaROxrhiMS90Cbn0TkfUmSL9xn4MC4syRemyTzSH8_3Zgn0H6sssJRdCvLkA-MWPIc/s320/DSC01510.JPG" alt="" id="BLOGGER_PHOTO_ID_5373166891530292626" border="0" /></a><br /><br />enquanto a pizza vai ao forno para derreter o queijo...<br /><br />lave meio maço de RÚCULA e rasgue em pedaços grandes<br />corte TOMATINHOS ITALIANOS ao meio e tempere com azeite, sal e orégano<br />corte MUSSARELA DE BÚFALA em tiras<br /><br />Assim que sair do forno, corte a pizza em porções e coloque no prato a ser servido.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8IoGoLrAvbb2UJBSNuohocptTzejioJW6hgsh5Mj6S4FEo2q55PLsqb3-LJzaNoaHo1InriqTWa1keI40PCMWaa14y_Km0ZWlQ5T95qW7COCS9NZRMz2aegu0oZeVITpMycQ1YEQTf8/s1600-h/DSC01513.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8IoGoLrAvbb2UJBSNuohocptTzejioJW6hgsh5Mj6S4FEo2q55PLsqb3-LJzaNoaHo1InriqTWa1keI40PCMWaa14y_Km0ZWlQ5T95qW7COCS9NZRMz2aegu0oZeVITpMycQ1YEQTf8/s320/DSC01513.JPG" alt="" id="BLOGGER_PHOTO_ID_5373166894787502130" border="0" /></a><br /><br />Prepare cada porção, com bastante fartura:<br />- coloque muita rúcula e tempere com azeite extra virgem e sal (sem exageros nestes 2 últimos)<br />- uma boa porção dos tomatinhos temperados<br />- mussarela de búfala<br />- batata palha.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRZNVRK1MkhYEQZloMP1mrApKzNeRdnu0SCuBUyOIvoZJ4xS-b-GjbzWbxUrg3Yyo0cjtfVffwSE0gvtHvy2oL8UqtrGsGds2kK37Yinmsj1IqcZZABFUT-pUoffenLXd3F6KsAJIK7Y/s1600-h/DSC01518.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRZNVRK1MkhYEQZloMP1mrApKzNeRdnu0SCuBUyOIvoZJ4xS-b-GjbzWbxUrg3Yyo0cjtfVffwSE0gvtHvy2oL8UqtrGsGds2kK37Yinmsj1IqcZZABFUT-pUoffenLXd3F6KsAJIK7Y/s320/DSC01518.JPG" alt="" id="BLOGGER_PHOTO_ID_5373166901595042402" border="0" /></a><br /><br />a minha porção é sempre meia-pizza<br /><br />Serve: de 2 a 4 porções.<br /><br />No lugar dos vegetais refogados, pode-se usar peito de peru, ou rattatoui. Mas acho que não rola qualquer tipo de carnes.<br /><br />Pode ser servido como Entrada.<br /><br />*Palavras na Brisa Noturnahttp://www.blogger.com/profile/17177329224209057173noreply@blogger.com0