tag:blogger.com,1999:blog-51584806016404623612024-02-21T05:05:56.539-03:00Opção DigitalGilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.comBlogger179125tag:blogger.com,1999:blog-5158480601640462361.post-19088500235968907552023-10-22T19:21:00.002-03:002023-10-22T21:57:14.704-03:00MASSA PARA TORTA DOCE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHWdxt4GPJQQBKReY7Ish5QOoa73XkPsIEjJulk85aA2aCuQALL68gd6VqjPsTe2xWnxcwltjGChRgQU5VkB-kvOugA_UHMvP48ilKwZPL4v-Ss3kaxHWXxyU9tuBpvPdNNHswT8zLwB2SBsamBArRVJBry9MTAiFBsM42UyDzRTGZT-CN_3Uce_ORekE/s1954/IMG_20231022_184118589_HDR~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1954" data-original-width="1836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHWdxt4GPJQQBKReY7Ish5QOoa73XkPsIEjJulk85aA2aCuQALL68gd6VqjPsTe2xWnxcwltjGChRgQU5VkB-kvOugA_UHMvP48ilKwZPL4v-Ss3kaxHWXxyU9tuBpvPdNNHswT8zLwB2SBsamBArRVJBry9MTAiFBsM42UyDzRTGZT-CN_3Uce_ORekE/s320/IMG_20231022_184118589_HDR~2.jpg" width="301" /></a></div><br /><p></p><div class="blockIngredientListingsctn" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: var(--fs-l); line-height: var(--lh-m); margin: 0px 0px 2rem; padding: 0px; vertical-align: baseline;"><h5 style="border: 0px; box-sizing: border-box; font-size: 18px; letter-spacing: 2px; margin: 0px 0px 1rem; padding: 0px; text-transform: uppercase; vertical-align: baseline;">INGREDIENTES</h5><ul class="js_ga_ob" data-achievement-id="recipe_bk_0_in" data-seen="y" id="recipe_bk_0_in" style="border: 0px; box-sizing: border-box; font-size: 18px; list-style-image: initial; list-style-position: initial; margin: 0px; padding: 0px 0px 0px 1rem; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">1½ xícara (chá) de farinha de trigo</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">100 g de manteiga gelada em cubos</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">⅓ de xícara (chá) de açúcar</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">1 ovo</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">1 gema</li><li style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">½ colher (chá) de fermento em pó</li></ul></div><div class="mbB2" style="border: 0px; box-sizing: border-box; margin: 0px 0px 2rem; padding: 0px; vertical-align: baseline;"><h5 class="tH2 mbB1" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: 16px; letter-spacing: 2px; line-height: var(--lh-m); margin: 0px 0px 1rem; padding: 0px; text-transform: uppercase; vertical-align: baseline;">MODO DE PREPARO</h5><ol class="olStd" style="border: 0px; box-sizing: border-box; color: #1c1c1c; counter-reset: item 0; font-family: BrandonText, arial; font-size: 16px; line-height: var(--lh-m); list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li class="js_ga_ob" data-achievement-id="recipe_bk_0_fs" data-seen="y" id="recipe_bk_0_fs" style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Numa tigela, misture a farinha, o açúcar e o fermento em pó. Acrescente a manteiga em cubos e misture com as pontas dos dedos até formar uma farofa grossa.</li><li class="js_ga_ob" data-achievement-id="recipe_bk_0_fs" data-seen="y" id="recipe_bk_0_fs" style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Numa tigela pequena, quebre o ovo e transfira para a mistura de farinha com açúcar e manteiga. Junte a gema e amasse com as mãos até formar uma massa lisa Modele uma bola e envolva com filme. Leve para a geladeira e deixe por no mínimo 30 minutos para firmar antes de usar. </li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Essa receita rende uma torta (base e cobertura) de 25 cm de diâmetro e dura até 3 dias na geladeira. </li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;"><br /></li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Você também pode assar apenas a base da torta e armazenar por até 5 dias embalada com filme, na hora de servir basta cobrir com o recheio desejado.</li></ol><div style="color: #1c1c1c; font-family: BrandonText, arial;"><span style="font-size: 18px;"><br /></span></div><div><span style="color: #1c1c1c; font-family: BrandonText, arial;"><span style="font-size: 18px;">https://panelinha.com.br/receita/massa-para-torta-doce</span></span></div></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-30704919908469441982023-10-21T10:09:00.000-03:002023-10-21T10:09:10.704-03:00QUICHE LORRAINE<p> </p><div><div class="tDiv tTc mbB2" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: 16px; margin: 0px 0px 2rem; padding: 0px; position: relative; text-align: center; vertical-align: baseline;"><h3 class="tDivT tCs" style="background-color: white; border: 0px; box-sizing: border-box; color: #3eb1c8; display: inline-block; font-size: var(--fs-l); letter-spacing: 2px; line-height: var(--lh-m); margin: 0px; max-width: 85%; min-height: calc(var(--fs-l) * var(--lh-m)); padding: 0 var(--fs-l); text-transform: uppercase; vertical-align: baseline;">PARA A MASSA</h3></div><div class="blockIngredientListingsctn" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: var(--fs-l); line-height: var(--lh-m); margin: 0px 0px 2rem; padding: 0px; vertical-align: baseline;"><h5 style="border: 0px; box-sizing: border-box; font-size: 18px; letter-spacing: 2px; margin: 0px 0px 1rem; padding: 0px; text-transform: uppercase; vertical-align: baseline;">INGREDIENTES</h5><ul class="js_ga_ob" data-achievement-id="recipe_bk_0_in" data-seen="y" id="recipe_bk_0_in" style="border: 0px; box-sizing: border-box; font-size: 18px; list-style-image: initial; list-style-position: initial; margin: 0px; padding: 0px 0px 0px 1rem; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">2 xícaras (chá) de farinha de trigo</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">150 g de manteiga gelada em cubos</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">5 colheres (sopa) de água gelada</li><li style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">1 colher (chá) de sal</li></ul></div><div class="mbB2" style="border: 0px; box-sizing: border-box; margin: 0px 0px 2rem; padding: 0px; vertical-align: baseline;"><h5 class="tH2 mbB1" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: var(--fs-l); letter-spacing: 2px; line-height: var(--lh-m); margin: 0px 0px 1rem; padding: 0px; text-transform: uppercase; vertical-align: baseline;">MODO DE PREPARO</h5><ol class="olStd" style="border: 0px; box-sizing: border-box; color: #1c1c1c; counter-reset: item 0; font-family: BrandonText, arial; font-size: var(--fs-l); line-height: var(--lh-m); list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li class="js_ga_ob" data-achievement-id="recipe_bk_0_fs" data-seen="y" id="recipe_bk_0_fs" style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Numa tigela, misture a farinha com o sal. Junte os cubos de manteiga e amasse, beliscando com as pontas dos dedos até formar uma farofa. Acrescente a água gelada de colher em colher, misturando com as mãos até conseguir formar uma bola – evite trabalhar demais a massa, deixe pontinhos de manteiga ainda aparentes para ficar bem crocante depois de assada.</li><li class="js_ga_ob" data-achievement-id="recipe_bk_0_ls" data-seen="y" id="recipe_bk_0_ls" style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Modele a massa numa bola e achate levemente formando um disco – assim fica mais fácil na hora de abrir. Embrulhe a massa com filme e leve à geladeira por pelo menos 1 hora (se preferir, prepare a massa no dia anterior).</li></ol><div style="color: #1c1c1c; font-family: BrandonText, arial;"><span style="font-size: 18px;"><br /></span></div><div><div class="tDiv tTc mbB2" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: 16px; margin: 0px 0px 2rem; padding: 0px; position: relative; text-align: center; vertical-align: baseline;"><h3 class="tDivT tCs" style="background-color: white; border: 0px; box-sizing: border-box; color: #3eb1c8; display: inline-block; font-size: var(--fs-l); letter-spacing: 2px; line-height: var(--lh-m); margin: 0px; max-width: 85%; min-height: calc(var(--fs-l) * var(--lh-m)); padding: 0 var(--fs-l); text-transform: uppercase; vertical-align: baseline;">PARA O RECHEIO E MONTAGEM</h3></div><div class="blockIngredientListingsctn" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: var(--fs-l); line-height: var(--lh-m); margin: 0px 0px 2rem; padding: 0px; vertical-align: baseline;"><h5 style="border: 0px; box-sizing: border-box; font-size: 18px; letter-spacing: 2px; margin: 0px 0px 1rem; padding: 0px; text-transform: uppercase; vertical-align: baseline;">INGREDIENTES</h5><ul class="js_ga_ob" data-achievement-id="recipe_bk_1_in" data-seen="y" id="recipe_bk_1_in" style="border: 0px; box-sizing: border-box; font-size: 18px; list-style-image: initial; list-style-position: initial; margin: 0px; padding: 0px 0px 0px 1rem; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">2 xícaras (chá) de creme de leite fresco</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">4 ovos</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">½ xícara (chá) de bacon em cubos</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">¾ de xícara (chá) de queijo gruyère ralado grosso</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">noz-moscada ralada na hora a gosto</li><li style="border: 0px; box-sizing: border-box; margin: 0px 0px 0.5rem; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">sal e pimenta-do-reino moída na hora a gosto</li><li style="border: 0px; box-sizing: border-box; margin: 0px; padding: 0px 0px 0px 0.75rem; vertical-align: baseline;">farinha de trigo para polvilhar na bancada</li></ul></div><div class="mbB2" style="border: 0px; box-sizing: border-box; margin: 0px 0px 2rem; padding: 0px; vertical-align: baseline;"><h5 class="tH2 mbB1" style="border: 0px; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, arial; font-size: var(--fs-l); letter-spacing: 2px; line-height: var(--lh-m); margin: 0px 0px 1rem; padding: 0px; text-transform: uppercase; vertical-align: baseline;">MODO DE PREPARO</h5><ol class="olStd" style="border: 0px; box-sizing: border-box; color: #1c1c1c; counter-reset: item 0; font-family: BrandonText, arial; font-size: var(--fs-l); line-height: var(--lh-m); list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li class="js_ga_ob" data-achievement-id="recipe_bk_0_fs" data-seen="y" id="recipe_bk_0_fs" style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Preaqueça o forno a 200 °C (temperatura média) e separe uma fôrma com fundo removível de 24 cm de diâmetro.</li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Retire a massa da geladeira e disponha sobre a bancada enfarinhada. Polvilhe um pouco de farinha sobre a massa e abra com um rolo até formar um círculo 6 cm maior que o diâmetro da fôrma.</li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Enrole a massa sobre o rolo e desenrole sobre a fôrma. Com as pontas dos dedos, pressione delicadamente a massa para cobrir todo o fundo e lateral da fôrma. Com uma faca, corte o excesso de massa (você pode utilizar as aparas para assar biscoitos). Leve a fôrma para a geladeira por 10 minutos enquanto o forno aquece – a massa é muito amanteigada, isso evita que as laterais baixem na hora de assar.</li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Corte um círculo de papel-manteiga um pouco maior que a fôrma, coloque sobre a massa e preencha o fundo com grãos de feijão cru – eles servem de peso e evitam que a massa infle e rache ao assar. Leve ao forno por cerca de 30 minutos para pré-assar – as bordas começam a dourar e o fundo perde o aspecto de cru. Enquanto isso, prepare o recheio.</li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Numa tigela pequena quebre os ovos, um de cada vez, e transfira para uma tigela grande – se um estiver estragado você não perde a receita. Junte o creme de leite fresco e misture com um batedor de arame até ficar liso. Tempere com uma pitada de sal, pimenta-do-reino e noz-moscada a gosto – cuidado com o sal, alguns bacons e queijos são mais salgados que outros.</li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Coloque o bacon numa frigideira e leve ao fogo médio por 3 minutos, mexendo de vez em quando, até começar a dourar – assim ele ganha sabor e perde parte da gordura. Com uma colher transfira o bacon para um prato forrado com papel toalha e reserve.</li><li style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin-bottom: var(--mb-lh-m); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Retire a massa pré-assada do forno e diminua a temperatura para 180 ºC (temperatura média). Com cuidado, retire o papel manteiga com os grãos de feijão. Para rechear a quiche, coloque os ingredientes na seguinte ordem: distribua no fundo da massa o queijo ralado, os cubos de bacon e preencha com o creme de ovos.</li><li class="js_ga_ob" data-achievement-id="recipe_bk_0_ls" data-seen="y" id="recipe_bk_0_ls" style="border: 0px; box-sizing: border-box; counter-increment: item 1; font-size: 18px; margin: 0px; padding: 0px 0px 0px 1.75rem; position: relative; vertical-align: baseline;">Volte a fôrma ao forno para assar por cerca de 30 minutos, ou até a quiche inflar e ficar bem dourada. Sirva a seguir com salada de folhas.</li></ol><div style="color: #1c1c1c; font-family: BrandonText, arial;"><span style="font-size: 18px;"><br /></span></div><div><span style="color: #1c1c1c; font-family: BrandonText, arial;"><span style="font-size: 18px;">https://youtu.be/UaM8dFAt3fc?feature=shared</span></span></div></div></div></div></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-1709015084641053912023-08-15T20:47:00.002-03:002023-08-15T20:53:57.614-03:00PIPOCA DOCE <p style="text-align: center;"><span style="font-family: arial; font-size: medium;"><b> Saudades da hora da saída da escola</b></span></p><p style="text-align: justify;"><span style="font-family: arial; font-size: medium;">Me lembro da tempo em que o cheiro da pipoca anunciava o fim do horário escolar, ou dizíamos o horário da saída.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvi8URnSu0qraAvwgvBhilIledMuAjohu0I_ef3peYLieljYlXBv1KJ14nfaaF9AuxqL-E4al_52WB6BVl3_dOQgXwIiFt2VVfrd6QgrX8q2GWnh3W28N4UOlBideAwb_w0ZEaAYCOUPblW-OWbOa9iqUubbbpZt69L8n1sg7GDdFPQ8qvybAnLSv0XJF/s2088/IMG_20230814_213609362_HDR~2.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="2088" data-original-width="1836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvi8URnSu0qraAvwgvBhilIledMuAjohu0I_ef3peYLieljYlXBv1KJ14nfaaF9AuxqL-E4al_52WB6BVl3_dOQgXwIiFt2VVfrd6QgrX8q2GWnh3W28N4UOlBideAwb_w0ZEaAYCOUPblW-OWbOa9iqUubbbpZt69L8n1sg7GDdFPQ8qvybAnLSv0XJF/s320/IMG_20230814_213609362_HDR~2.jpg" width="281" /></span></a></div><span style="font-family: arial;"><br /></span><p><span style="font-family: arial;"><b>Ingredientes</b>:</span></p><p></p><ul style="text-align: left;"><li><span style="background-color: white; color: #3c3c3c; font-size: 13.5px;"><span style="font-family: arial;">1 xícara de chá de pipoca;</span></span></li><li><span style="background-color: white;"><span style="color: #3c3c3c; font-family: arial;"><span style="font-size: 13.5px;">3 colheres rasas de margarina ou manteiga;</span></span></span></li><li><span style="background-color: white; color: #3c3c3c; font-size: 13.5px;"><span style="font-family: arial;">6 colheres de sopa de açúcar;</span></span></li><li><span style="background-color: white; color: #3c3c3c; font-size: 13.5px;"><span style="font-family: arial;">2 colheres de sopa de chocolate em pó ou achocolatado (nescau, toddy, etc)</span></span></li></ul><p></p><p><span style="font-family: arial;"><b>Como fazer:</b></span></p><p></p><span style="font-family: arial;"><ul style="text-align: left;"><li><span style="font-family: arial;">Derreta a manteiga ou margarina, retire a panela do fogo;</span></li><li><span style="font-family: arial;">Acrescente o açúcar e o chocolate e misture bem;</span></li><li><span style="font-family: arial;">Acrescente o milho de pipoca e misture bem;</span></li><li><span style="font-family: arial;">R</span>et<span style="font-family: arial;">orne a panela ao fogo e continue misturando até o primeiro estouro da pipoca.</span></li><li><span style="font-family: arial;">Tampe a panela e a cada dois minutos chacoalhe vigorosamente a panela e retorne ao fogo até que o milho pare de estourar.</span></li><li><span style="font-family: arial;">Transfira imediatamente a pipoca para um outro recipiente e mexa até resfriar ao ponto de poder pegar com as mãos.</span></li></ul></span><div><p></p></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-80979897976672850802023-08-13T15:04:00.003-03:002023-08-15T21:02:23.505-03:00INSPIRAÇÃO NORDESTINA <p style="text-align: center;"> <span style="font-family: arial;">Abóbora com carne seca </span><span style="font-family: arial;">e</span></p><p style="text-align: center;"><span style="font-family: arial;"> farofa de bacon com queijo coalho.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPV2q1gUacG7MRDy_Uv4JFjiQSyEhY3VrFtOuP1bkjhKAmk1bMLEePuyBJuRF9I3nGEx7o7j677of6_rwPfJdK7HZAfz4ZdQbKntkgK3OAVvOVnPWq-fQFnqpDTrDDul02p3SvLh3djN9QIERr9Qn2bAYervNWx8N-JNc9a-oMYPowhdH2r4PDMS9Xj4E/s4080/IMG_20230813_130044764.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4080" data-original-width="1836" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPV2q1gUacG7MRDy_Uv4JFjiQSyEhY3VrFtOuP1bkjhKAmk1bMLEePuyBJuRF9I3nGEx7o7j677of6_rwPfJdK7HZAfz4ZdQbKntkgK3OAVvOVnPWq-fQFnqpDTrDDul02p3SvLh3djN9QIERr9Qn2bAYervNWx8N-JNc9a-oMYPowhdH2r4PDMS9Xj4E/s320/IMG_20230813_130044764.jpg" width="144" /></a></div><br /><p><br /></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-5460594996171115062023-06-24T09:14:00.006-03:002024-02-02T15:33:48.246-03:00Cuca - nova versão<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiyVPAGqFYttQ_FgZEv5JFN-QvG2u6gNq2ToBvw6cXUpHvMM8EQf0L4XpnGqhhi9HlWjxgejAwrGlepZwN6oMu-2VFcvTTJIJNqV9u2EHQtDcXOKKbs3f1KR2aSxH6rVpnpfHaeQxUJ9yEqNQLSGfdxgFlznOE3PEdynltoRGLAJnslM6qra6Y-jPyZK8/s1600/Imagem%20do%20WhatsApp%20de%202023-06-24%20%C3%A0(s)%2020.16.50.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="1600" data-original-width="1329" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiyVPAGqFYttQ_FgZEv5JFN-QvG2u6gNq2ToBvw6cXUpHvMM8EQf0L4XpnGqhhi9HlWjxgejAwrGlepZwN6oMu-2VFcvTTJIJNqV9u2EHQtDcXOKKbs3f1KR2aSxH6rVpnpfHaeQxUJ9yEqNQLSGfdxgFlznOE3PEdynltoRGLAJnslM6qra6Y-jPyZK8/s320/Imagem%20do%20WhatsApp%20de%202023-06-24%20%C3%A0(s)%2020.16.50.jpg" width="266" /></span></a></div><span style="font-family: arial;"><br /><b><br /></b></span></div><div style="text-align: center;"><b><span style="font-family: arial;">CUCA DE TUDO</span></b></div><p><span style="font-family: arial;">Ingredientes:</span></p><p></p><span style="font-family: arial;">Para o crumble (farofa crocante):</span><br /><ul style="text-align: left;"><li><span style="font-family: arial;">150g de farinha de trigo</span></li><li><span style="font-family: arial;">100g de açúcar</span></li><li><span style="font-family: arial;">5 colheres de sopa de manteiga em temperatura ambiente</span></li><li><span style="font-family: arial;">1 colher de chá de canela em pó</span></li></ul><span style="font-family: arial;">Para a massa:<br /></span><ul style="text-align: left;"><li><span style="font-family: arial;">200g de farinha de trigo</span></li><li><span style="font-family: arial;">150g de açúcar;</span></li><li><span style="font-family: arial;">2 colheres de sopa de manteiga derretida</span></li><li><span style="font-family: arial;">150ml de leite</span></li><li><span style="font-family: arial;">2 ovos</span></li><li><span style="font-family: arial;">1/2 colher de sopa de fermento em pó</span></li><li><span style="font-family: arial;">250g de uva preta sem semente</span></li><li><span style="font-family: arial;">Manteiga e farinha de trigo para untar e polvilhar a assadeira</span></li></ul><p><span style="font-family: arial;"><br /></span></p><span style="font-family: arial;">Modo de Preparo:</span><div><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Para o crumble (farofa crocante):</span><br /><ul style="text-align: left;"><li><span style="font-family: arial;">Numa tigela, adicione farinha, açúcar, manteiga e canela. Com as pontas dos dedos, amasse tudo até virar uma farofinha.</span></li></ul><span style="font-family: arial;">Para a massa:<br /></span><ul style="text-align: left;"><li><span style="font-family: arial;">Em uma tigela coloque o ovo e o açúcar. Misture bem com fuê ou garfo;</span></li><li><span style="font-family: arial;">Adicione a manteiga derretida e mexa bem;</span></li><li><span style="font-family: arial;">Adicione farinha de trigo e leite aos poucos de maneira alternada e vá mexendo até incorporar bem;</span></li><li><span style="font-family: arial;">Para finalizar, adicione o fermento em pó;</span></li><li><span style="font-family: arial;">Unte uma forma com manteiga e polvilhe com farinha de trigo. Tire o excesso;</span></li><li><span style="font-family: arial;">Despeje a mistura do bolo já pronta. Adicione as uvas ou maçãs ou bananas na massa;</span></li><li><span style="font-family: arial;">Despeje por cima o crumble dividindo igualmente a quantidade;</span></li><li><span style="font-family: arial;">Leve para assar no forno já pré-aquecido a 180 graus. Deixe assar por aproximadamente 30 minutos;</span></li><li><span style="font-family: arial;">Sirva ainda quente.</span></li></ul><p></p></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-80739064904713089092023-05-20T17:32:00.000-03:002023-05-20T17:44:17.635-03:00Panquecas da Helena<p><span style="font-family: arial;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSdrnfU7t_ah4nMvQSq4eQXrFC_QTm1F1Gb4FbwL9LeeJmxYavGLkcBPxZ6WUabcPIMrYmPeSfZAuQqA0txWOR3r2zEVCbV9asFqaHEWVwjNdpAxGVkJREgNpfY6L0HBcy-OQDwLSCsN4ZmiGPqcB7aEgKAWP3usl0H_dXBvczzSamC6vOIIQ6o7FeA/s400/panqueca%201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="299" data-original-width="400" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSdrnfU7t_ah4nMvQSq4eQXrFC_QTm1F1Gb4FbwL9LeeJmxYavGLkcBPxZ6WUabcPIMrYmPeSfZAuQqA0txWOR3r2zEVCbV9asFqaHEWVwjNdpAxGVkJREgNpfY6L0HBcy-OQDwLSCsN4ZmiGPqcB7aEgKAWP3usl0H_dXBvczzSamC6vOIIQ6o7FeA/s320/panqueca%201.JPG" width="320" /></a></span></div><span style="font-family: arial;"><br /></span><p></p><p><span style="font-family: arial;"><u>Massa:</u></span></p><p><span style="font-family: arial;">1 xícara de chá de farinha de trigo</span></p><p><span style="font-family: arial;">1 xícara de chá de leite</span></p><p><span style="font-family: arial;">1 colher de café de sal</span></p><p><span style="font-family: arial;">2 ovos</span></p><p><span style="font-family: arial;">1 colher de sobremesa de queijo parmezão (para usar em panquecas com recheio salgado)</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Bata bem tudo em um liquidificar e deixe descansar na geladeira por pelo menos 1 hora.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Aqueça uma frigideira anti aderente e coloque uma concha pequena da massa. </span></p><p><span style="font-family: arial;">Movimente a frigideira de forma a espalhar bem a massa por toda a superficie.</span></p><p><span style="font-family: arial;">Verifique pelas bordas se já está soltando do fundo e vire a panqueca para cozer o outro lado rapidamente.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Obs.: No caso de usar uma frigideira sem revestimento antiaderente, unte ligeiramente o fundo com manteiga ou margarina a cada duas panquecas fritas.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5m6ZtVhHlGW0SI1hAeavwfGquMu9IHgpRNfw0OlDaroOFqZlK3EAisdjBjNoBZrcvgSZnmApOs57eXci_Ze-w4KlldURpF-oaiTDEobql-6hNVWvD_C3aC9rSfyBnsvRKlUN1jk-hhqt45HV_Fzx-tAhfS4W9EJhE5zD86Fyi8BVBQQwUF6GgS2Aew/s400/panqueca%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="299" data-original-width="400" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5m6ZtVhHlGW0SI1hAeavwfGquMu9IHgpRNfw0OlDaroOFqZlK3EAisdjBjNoBZrcvgSZnmApOs57eXci_Ze-w4KlldURpF-oaiTDEobql-6hNVWvD_C3aC9rSfyBnsvRKlUN1jk-hhqt45HV_Fzx-tAhfS4W9EJhE5zD86Fyi8BVBQQwUF6GgS2Aew/s320/panqueca%202.JPG" width="320" /></a></div><br /><span style="font-family: arial;"><br /></span><p></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-47468543944458283452022-12-31T14:14:00.004-03:002023-05-20T17:43:47.533-03:00GNOCCHI - Claude Troisgros e Paola Carosella<p style="text-align: justify;"><span style="font-family: arial; text-align: justify;">Eles não se entendem na hora de fazer um nhoque. Os dois super chefs estrelados mostram diferenças na hora de fazer esse prato. Eu peguei parte do que diz Claude e parte do que diz Carosella para fazer um nhoque que rendeu um elogio.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALp3V6Imk6H1jztfW6wTqd2wHohct32N9L_wlTiIw6BHI_KRKtZRjuNSdC6UwZAtVIzHjpicXJUx2k9X9EVZ0Nk01CJd8uqn2xPZ7fOSnOdMm-D9rIDeiJjaSjdPrS6A9XsFpwCMJobkYEVc44UNLx406T57ISw_xI2QIG_H0-ZuWj-gSzcvsdIIthw/s200/CLAUDE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="149" data-original-width="200" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALp3V6Imk6H1jztfW6wTqd2wHohct32N9L_wlTiIw6BHI_KRKtZRjuNSdC6UwZAtVIzHjpicXJUx2k9X9EVZ0Nk01CJd8uqn2xPZ7fOSnOdMm-D9rIDeiJjaSjdPrS6A9XsFpwCMJobkYEVc44UNLx406T57ISw_xI2QIG_H0-ZuWj-gSzcvsdIIthw/s1600/CLAUDE.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NUvTRGjY9DSHJFFQfWGtjd2YOBHHDD9t-VK59wtceMl6UiEhojaBvXwaqh70VoIcNObHLqa1gSiHyAws1pgTEyAbudtOnqOZXZuget0pd_i9UfzETJ2QZbbPUYxbBFHx63byhdooHPDVtY61hFelcZOvuoMHbwZ8F5a1lMs34h3p_SQ7Q8dvTXU3tg/s1616/PaolaCarosella-.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1616" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NUvTRGjY9DSHJFFQfWGtjd2YOBHHDD9t-VK59wtceMl6UiEhojaBvXwaqh70VoIcNObHLqa1gSiHyAws1pgTEyAbudtOnqOZXZuget0pd_i9UfzETJ2QZbbPUYxbBFHx63byhdooHPDVtY61hFelcZOvuoMHbwZ8F5a1lMs34h3p_SQ7Q8dvTXU3tg/w217-h145/PaolaCarosella-.webp" width="217" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bG2l7CRoA3ubXvEAwyJ2JzYtcUVxrOtIO1LLmkMDWVItaaAlEYvRf8U9KvAJlIVsJJEJaEPtY1w4gysiIs7EiukfMtA3G7uVwADdzRLp2b7ZzJChEmRVwbrgFfB3_WA_B5rxX-V3vOCeSwF1lx8fbdhEarxmTvv8VcedybUcf9N02utGyWSxDiUnmA/s310/NHOQUE.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img border="0" data-original-height="163" data-original-width="310" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bG2l7CRoA3ubXvEAwyJ2JzYtcUVxrOtIO1LLmkMDWVItaaAlEYvRf8U9KvAJlIVsJJEJaEPtY1w4gysiIs7EiukfMtA3G7uVwADdzRLp2b7ZzJChEmRVwbrgFfB3_WA_B5rxX-V3vOCeSwF1lx8fbdhEarxmTvv8VcedybUcf9N02utGyWSxDiUnmA/s1600/NHOQUE.jpg" width="310" /></span></a></div><span style="font-family: arial;"><br /></span><p style="text-align: justify;"><span style="font-family: arial;">Vejam as diferenças, principalmente no item cozimento</span></p><p style="text-align: center;"><a href="https://youtu.be/xwTWyN6HtOU"><span style="color: red; font-family: arial;"><b>https://youtu.be/xwTWyN6HtOU</b></span></a></p><p style="text-align: center;"><a href="https://youtu.be/aLSxRA6HQo4"><span style="color: red; font-family: arial;"><b>https://youtu.be/aLSxRA6HQo4</b></span></a></p><p style="text-align: justify;"><span style="font-family: arial;">Agora justiça seja feita, o melhor gnocchi que eu já comi foi no restaurante ZENA, em São Paulo, do chefe Carlos Bertolazzi. Segue um vídeo, mas eu acho que ele esconde o segredo. </span></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: arial;"><a href="https://youtu.be/Pzpl2HNOwEA"><span style="color: red;">https://youtu.be/Pzpl2HNOwEA</span></a><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: arial;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJMvex512O1_kbZSWXZOe_vG-7iKm6oMSuWBd6oUQZLy7h4ooaAl-hW8wl5v0ml0UQslP8skkF-4xue6FgIdARuos4Y6lTAspWiqSyV7VBzUsorppewi48U8LLYdIEjrJYL5ZczPCCqtNyOLPcNG1iI6cDmtTSDmMFLJEdl2ALqNdZ34Not5iXwlGyQ/s243/bertollazzi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="243" data-original-width="207" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJMvex512O1_kbZSWXZOe_vG-7iKm6oMSuWBd6oUQZLy7h4ooaAl-hW8wl5v0ml0UQslP8skkF-4xue6FgIdARuos4Y6lTAspWiqSyV7VBzUsorppewi48U8LLYdIEjrJYL5ZczPCCqtNyOLPcNG1iI6cDmtTSDmMFLJEdl2ALqNdZ34Not5iXwlGyQ/w172-h202/bertollazzi.jpg" width="172" /></a><br /><b style="font-family: arial;"><br /></b></div><div style="text-align: left;"><br /></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-25623805630899471932022-09-08T19:11:00.003-03:002023-05-20T17:45:04.838-03:00BANOFFEE<p style="text-align: center;"><b><span style="font-family: arial; font-size: medium;">BANOFFEE</span></b></p><p style="text-align: center;"><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZuvvjqFXXsmt2sr7IZttfv0dgLvfNRmc9vLojWur8Z8tLIAZfTCqptEOQazKUgKgnxHRaEsV7KYQfVqKZNr8rp5HwxOxGefynU9_vUtq6mminpK9Wnrq6nSXYLH2fePDAkuos1XFQeeBX9XsDk8E4xUbaRZtH6nADnKkzCAlZqQOpz-oWtgzBR2sSQ/s4160/IMG_20220907_203059035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZuvvjqFXXsmt2sr7IZttfv0dgLvfNRmc9vLojWur8Z8tLIAZfTCqptEOQazKUgKgnxHRaEsV7KYQfVqKZNr8rp5HwxOxGefynU9_vUtq6mminpK9Wnrq6nSXYLH2fePDAkuos1XFQeeBX9XsDk8E4xUbaRZtH6nADnKkzCAlZqQOpz-oWtgzBR2sSQ/w240-h243/IMG_20220907_203059035.jpg" width="240" /></a></b></div><p></p><p style="text-align: justify;"><span style="font-family: arial;">A torta <i><b>Banoffee</b></i> é uma torta de sobremesa britânica feita de bananas, creme e uma calda de caramelo espesso, combinados em uma base de biscoito amanteigado ou feito de biscoitos esmigalhados e manteiga. Algumas versões da receita também incluem chocolate, café ou ambos. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Origem: Reino Unido</span></p><p style="text-align: justify;"><br /><span style="font-family: arial;"><br /><u>Base:</u><br />Triture o biscoito, junte uma colher de sobremesa de canela e misture com a manteiga derretida formando uma farofa grossa e úmida.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Forre o fundo e as laterais de uma forma com fundo falso de aproximadamente 24 centímetros de </span><span style="text-align: left;"><span style="font-family: arial;">diâmetro.<br />Pré-aqueça o forno em 200 graus durante 10 minutos e depois asse a massa durante 10 minutos. Desligue o forno e deixe esfriar dentro do forno durante 30 minutos. Retire do forno e deixe esfriar totalmente.<br /><br /><u>Recheio 1</u>:<br /></span></span><span style="font-family: arial; text-align: left;">Recheie a base com 400 g. de doce de leite consistente. Leve para a geladeira.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqJsSwg_GeYbpLX3XapvKiuPSm6nXkvUsuT_R_Yr24x_iA5gN1qtUclVmhpIK84Wlw-dRQTL58Q_qjx3k3rZyxDHfhUcoNOFDoDutN5IiEEeoqjWbBiWI2mZCyp-LHi94JminVvcpgha_90wroox-RD2ugnBv_VCbWmaE7OFBCDMLU7pERA-gya_pig/s4160/IMG_20220907_144326595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqJsSwg_GeYbpLX3XapvKiuPSm6nXkvUsuT_R_Yr24x_iA5gN1qtUclVmhpIK84Wlw-dRQTL58Q_qjx3k3rZyxDHfhUcoNOFDoDutN5IiEEeoqjWbBiWI2mZCyp-LHi94JminVvcpgha_90wroox-RD2ugnBv_VCbWmaE7OFBCDMLU7pERA-gya_pig/s320/IMG_20220907_144326595.jpg" width="320" /></a></div><p></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;"><u>Recheio 2</u>:<br /></span></span><span style="font-family: arial; text-align: left;">Corte em rodelas grossas 5 bananas maduras e as frite delicadamente e ligeiramente com manteiga e polvilhado com açúcar e o suco de um quarto de limão.<br /></span><span style="font-family: arial; text-align: left;">Distribua as rodelas de banana sobre o doce de leite e retorne para a geladeira.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNw1bCmVxeDoT81XqQk7zH3XJmaW-sTcDdI7NUmAFJXOoWQb2bsytu98zXKEbHJQELjVw4wmcHPCoTj1OXVAuLR9yCvJopPsBcFZwVp9KP9i-Kskm75uqwj8JltUImWPZRq3x5pPH--815a7amtEqi8f9iKC7CLnmrNdAGJj5iPkU7MbmenrGpzXeOtw/s4160/IMG_20220907_144528248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNw1bCmVxeDoT81XqQk7zH3XJmaW-sTcDdI7NUmAFJXOoWQb2bsytu98zXKEbHJQELjVw4wmcHPCoTj1OXVAuLR9yCvJopPsBcFZwVp9KP9i-Kskm75uqwj8JltUImWPZRq3x5pPH--815a7amtEqi8f9iKC7CLnmrNdAGJj5iPkU7MbmenrGpzXeOtw/s320/IMG_20220907_144528248.jpg" width="320" /></a><br /><br /></div><u style="font-family: arial; text-align: left;">Cobertura</u><span style="font-family: arial; text-align: left;">:<br /></span><span style="text-align: left;"><span style="font-family: arial;">Faça um creme </span></span><span style="text-align: left;"><span style="font-family: arial;">chantilly</span></span><span style="font-family: arial; text-align: left;"> consistente com 500 ml. de creme de leite fresco e uma colher de café de extrato de baunilha.</span><p></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_91JCpzPVRbSzwx2JHgWZfFu3sbkCAzkYYeNmI7SRNn2jdPNLlQduL0gua0hT05GJuJeT9PuRtH5qVkpLeqehvpOhmhzdgZMRKfcbR6vrlKDTHPv3tZctCK_7hLrA5wR-bq-1ASL6c5Rp-VRWjQtyoZjz6y8VMZGd8M2Sxnh0TdDo2iJNrKV8k5Rukg/s4160/IMG_20220907_203059035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_91JCpzPVRbSzwx2JHgWZfFu3sbkCAzkYYeNmI7SRNn2jdPNLlQduL0gua0hT05GJuJeT9PuRtH5qVkpLeqehvpOhmhzdgZMRKfcbR6vrlKDTHPv3tZctCK_7hLrA5wR-bq-1ASL6c5Rp-VRWjQtyoZjz6y8VMZGd8M2Sxnh0TdDo2iJNrKV8k5Rukg/s320/IMG_20220907_203059035.jpg" width="240" /></a></div><br /><p></p><p style="text-align: justify;"><span style="font-family: arial; text-align: left;">Desenforme e no momento de servir cubra a torta com o </span><span style="font-family: arial; text-align: left;">creme </span><span style="font-family: arial; text-align: left;">chantilly e salpique com raspas de chocolate meio amargo ou ao leite.</span><span style="font-family: arial; text-align: left;"> </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60ixmeWqd43XLQZEFnGhOaeSL18CfWwIA5BBsp6dsDOUqHBpznBwWKkPFO8M_xZ2d4rkXlnMl2OuIZZ0TpRrjBMLX2124b4kQ5mU_LWr9j9gpCZgoGcJbSwLHmiH2fN9RDRT4MIiLSXorJrus9_k6PQkXZSCCewn5xyk-_OgmiNdExPiq93Gt5qFy-A/s4160/IMG_20220907_203711121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60ixmeWqd43XLQZEFnGhOaeSL18CfWwIA5BBsp6dsDOUqHBpznBwWKkPFO8M_xZ2d4rkXlnMl2OuIZZ0TpRrjBMLX2124b4kQ5mU_LWr9j9gpCZgoGcJbSwLHmiH2fN9RDRT4MIiLSXorJrus9_k6PQkXZSCCewn5xyk-_OgmiNdExPiq93Gt5qFy-A/s320/IMG_20220907_203711121.jpg" width="240" /></a></div><br /><span style="font-family: arial; text-align: left;"><br /></span><p></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-11020310015977545062022-09-06T11:39:00.000-03:002022-09-06T11:39:08.291-03:00<p> </p><h1 style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;">Macarrão Com Linguiça e Pimentão</span></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://www.ouvirmusica.com.br/rita-lee/139179/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="868" data-original-width="866" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPw_R_iwV3zfZUdl7kQNOgh8Q48TdPKU4ekTFZDtr_3bnh0ApKWaAa3mdo9Qb60KyBYid_BjQwroF__DL-ZFGLV5t0w4PyfPED7Pu4X0_qQyS1EoCQz2O5UuZnu1L0RBVdErIfhxxjGNIcZMJQ6cjGPH3Sm5dBzWt3iBZuKFztRYEj3JCMspzxoySjw/s320/RITA%20LEE.png" width="319" /></a></div><div style="text-align: center;"><a href="https://www.ouvirmusica.com.br/rita-lee/139179/"></a><a href="https://www.ouvirmusica.com.br/rita-lee/139179/"><span style="font-family: arial;">https://www.ouvirmusica.com.br/rita-lee/139179/</span></a></div><p></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-3883630909145385442022-05-21T22:36:00.000-03:002022-05-21T22:36:13.120-03:00Mais um dos meus filmes sobre culinária<p><span style="font-family: arial;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfUQo24Y9dFn7CTCxBrUXe6iyMWeTEY4RCeNjTZgltk-F2U002dI8Ue7TGYvEt92VOj5rWRury5XylEu9dMwYkpUekcJNvP3E6T_DNF8N1MCf5tKfaslpQ6BFA_cwAMWdfeksRQfJXhafyWbNEYp8uVe6fK9ivGwe15wGIu9Cg724xO3CoUAH33E3UMg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial;"><img alt="" data-original-height="272" data-original-width="185" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfUQo24Y9dFn7CTCxBrUXe6iyMWeTEY4RCeNjTZgltk-F2U002dI8Ue7TGYvEt92VOj5rWRury5XylEu9dMwYkpUekcJNvP3E6T_DNF8N1MCf5tKfaslpQ6BFA_cwAMWdfeksRQfJXhafyWbNEYp8uVe6fK9ivGwe15wGIu9Cg724xO3CoUAH33E3UMg" width="163" /></span></a></div><span style="font-family: arial;">Está no NETFLIX e une duas coisas que eu adoro cinema e gastronomia.</span><p></p><p><span style="font-family: arial;">Acredite se quiser é um filme dinamarquês!</span></p><p><span style="font-family: arial;">A história é:</span></p><p><span style="font-family: arial;">Um chef dinamarquês vai a Toscana vender os bens que herdou do pai, mas conhece uma mulher inspiradora que o faz repensar a vida e o amor.</span></p><p><span style="font-family: arial;">Veja o trailer em:</span></p><p><span style="font-family: arial;">https://www.netflix.com/br/title/81498233?s=a&trkid=13747225&t=cp&vlang=pt&clip=81592172</span></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-64502467726613476122022-05-10T18:20:00.002-03:002022-05-10T18:35:32.347-03:00<p style="text-align: center;"><span style="font-family: arial;"><b>PUDIM 1, 2, 3 DE LEITE CONDENSADO</b></span></p><p style="text-align: center;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WOZsYHFvD4OHreH5ttG7dL3zSt9vXe20zLkW5YIhOuQ54EZT2_HZn8uytiWm8Dj95xBnpnOgGDKWriA-xturuzqJG3pVFbjremejK0PraY-7zvtan7lRHxuGXZ1b1FleoVEk9YGdZT84f2lNMjs3LUk1pKKkOOhxqGBT0Q6QJlqiyJH2qaFszMwDrw/s1200/pudim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1200" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WOZsYHFvD4OHreH5ttG7dL3zSt9vXe20zLkW5YIhOuQ54EZT2_HZn8uytiWm8Dj95xBnpnOgGDKWriA-xturuzqJG3pVFbjremejK0PraY-7zvtan7lRHxuGXZ1b1FleoVEk9YGdZT84f2lNMjs3LUk1pKKkOOhxqGBT0Q6QJlqiyJH2qaFszMwDrw/s320/pudim.jpg" width="320" /></a></span></div><p style="text-align: justify;"><span style="font-family: arial;">Este pudim de leite condensado que dá certo!</span></p><p style="text-align: justify;"><span style="font-family: arial;">Já deixe separado uma forma para pudim, uma panelinha ou frigideira sem antiaderente para o caramelo, papel alumínio e o liquidificador e uma panelinha com água fervendo.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Vamos aos ingredientes:</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 lata de leite condensado;<br /></span><span style="font-family: arial;">2 latas ( a do leite condensado ) de leite integral (leite comum)<br /></span><span style="font-family: arial;">3 ovos inteiros </span></p><p style="text-align: justify;"><span style="font-family: arial;">Descobriu porque chamei de 1, 2, 3 ?</span></p><p style="text-align: justify;"><span style="font-family: arial;">1 colher de sopa rasa de amido de milho ( Maizena, entendeu? );<br /></span><span style="font-family: arial;">1 colher de sobremesa de extrato de baunilha (pode ser essência de baunilha, vai lá, mas o extrato é muito melhor e muito mais caro também);</span></p><p style="text-align: justify;"><span style="font-family: arial;">Junte tudo e bata no liquidificador e deixe descansando até completar a próxima etapa.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Agora vamos fazer o caramelo!<br /></span></p><p style="text-align: justify;"><span style="font-family: arial;">1 xicara de açúcar;<br /></span><span style="font-family: arial;">4 colheres de sopa de água fervendo;</span></p><p style="text-align: justify;"><span style="font-family: arial;">Coloque o açúcar em uma panelinha que não seja antiaderente (pode ser uma frigideira ou panelinha) e leve ao fogo médio e vá movimentando lentamente a panela até o açúcar derreter (muito cuidado para não deixar queimar o </span><span style="text-align: left;"><span style="font-family: arial;">açúcar). Quando o açúcar já estiver derretido coloque as quatro colheres de sopa de água fervendo e continue a mexer a panelinha mais um pouco até tudo ficar bem mistura. </span></span></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Derrame esse caramelo na forma de pudim (muito cuidado para não se queimar) vá movendo a forma até o caramelo endurecer e ter as laterais, o centro e o fundo caramelizados.</span></span></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Agora é colocar a mistura, que está lá no liquidificador, para a forma. Cubra e feche bem a forma com o papel alumínio.</span></span></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Leve ao forno com a temperatura média entre 180 e 200 graus durante por duas horas (juro! duas horas).<br /></span></span></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Depois desse tempo retire do forno e coloque para esfriar naturalmente aproximadamente uma hora (não coloque na geladeira agora). </span></span></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Agora que rufem os tambores. A parte mais complicada. </span></span></p><p style="text-align: justify;"><span style="text-align: left;"><span style="font-family: arial;">Quando estiver morno quase frio, passe uma pontinha de uma faca por toda a borda da forma para desprender ligeiramente, coloque uma travessa que tenha uma beiradinha alta, </span></span><span style="font-family: arial; text-align: left;">para que o caramelo não escorra para fora,</span><span style="font-family: arial; text-align: left;"> sobre a forma e vire.<br /><br /></span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: left;">Pronto! Se tudo deu certo é só colocar o seu pudim de leite condensado na geladeira por umas duas horas e servir.</span></p><p style="text-align: justify;"><a data-ved="2ahUKEwj1lIH-69X3AhXZFLkGHd6wDzgQFnoECAYQAQ" href="https://pt.wikipedia.org/wiki/Post_scriptum" ping="/url?sa=t&source=web&rct=j&url=https://pt.wikipedia.org/wiki/Post_scriptum&ved=2ahUKEwj1lIH-69X3AhXZFLkGHd6wDzgQFnoECAYQAQ" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.1); background-color: white; color: #1a0dab; font-family: arial, sans-serif; font-size: small; outline: 0px; text-align: left; text-decoration-line: none;"></a></p><h3 class="LC20lb MBeuO DKV0Md" style="display: inline-block; line-height: 1.3; margin: 0px 0px 3px; padding: 5px 0px 0px;"><span style="font-family: arial; font-size: small;"><i>Post scriptum (P.S.)</i></span></h3><p style="text-align: justify;"><span style="font-family: arial; text-align: left;">Esse pudim deve ter furinhos...<br /></span></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: justify;"><span style="font-family: arial; text-align: left;">Se você quer um sem furinhos é só na hora de assar o pudim o faça em "banho maria", ou seja colocar a forma com o pudim, dentro de um tabuleiro ou outra forma com água</span><span style="font-family: arial; text-align: left;"> </span><span style="font-family: arial; text-align: left;">fervendo e levarar ao </span><span style="font-family: arial; text-align: left;">forno a 180 graus (de médio para baixo).</span></p></blockquote><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJR6GuAaOHrDO2W0qbmo7GVyBsyVqBPrWe-HOV1m2m6dr4NCF0q4SViA-yY5SDeOt9AJ0MJAZncIlZOEwQhRaYBw2IywGe1Td1u5jNrfmzzc6SmQ6jx8DWGzxdZhJbyvwu233s12y42lnovq_kspn5tXfBgVOSMa_Eo14vFpqvDCpHkj3P7TcpcMKUQ/s600/banho%20maria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJR6GuAaOHrDO2W0qbmo7GVyBsyVqBPrWe-HOV1m2m6dr4NCF0q4SViA-yY5SDeOt9AJ0MJAZncIlZOEwQhRaYBw2IywGe1Td1u5jNrfmzzc6SmQ6jx8DWGzxdZhJbyvwu233s12y42lnovq_kspn5tXfBgVOSMa_Eo14vFpqvDCpHkj3P7TcpcMKUQ/s320/banho%20maria.jpg" width="320" /></a></div><br /><span style="font-family: arial; text-align: left;">O que pode dar errado:<br /><ul style="text-align: left;"><li><span style="font-family: arial; text-align: left;">Queimar o caramelo</span></li><li><span style="font-family: arial; text-align: left;">O pudim grudar na forma</span></li></ul><div>Tenha fé e siga em frente! Boa sorte...</div></span><p></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-13681780970312278362022-02-08T21:57:00.008-03:002022-05-10T18:32:50.830-03:00Homus e pão árabe feitos em casa<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhCwwZky73gmfQ2h3WMQhVBUZ4YukBWBcqsAPxINcNIpqzX7dPiFhJrdAMn_Zu_D24pSVd6SinRAJXA6C5-BjWSdmxWJLBg9LmWURcwDiYvMidbWreqf9nXmjEWqOapJ8eFl19oa8GwTAM6uopCQsHtVrSswDoT7Lcx4C-4H91s28uhZz_1VG7hzRf78w=s4160" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhCwwZky73gmfQ2h3WMQhVBUZ4YukBWBcqsAPxINcNIpqzX7dPiFhJrdAMn_Zu_D24pSVd6SinRAJXA6C5-BjWSdmxWJLBg9LmWURcwDiYvMidbWreqf9nXmjEWqOapJ8eFl19oa8GwTAM6uopCQsHtVrSswDoT7Lcx4C-4H91s28uhZz_1VG7hzRf78w=w300-h400" width="300" /></a></div><p>O pão</p><p>Receita tradicional para fazer um pão caseiro fácil, barato e delicioso. Para comer com hommus, coalhada, falafel, kebab e muito mais. </p><p>INGREDIENTES: </p><p>500g de farinha de farinha de trigo<br />1/2 pacote (5g) de fermento biológico seco<br />3 colheres de chá (23g) de açúcar<br />3 colheres de sopa (20 ml) de azeite<br />300ml de água<br />2 pitadas de sal por último antes de sovar</p><p><br /></p><p>O homus</p><p>INGREDIENTES</p><p>1 lata de grão-de-bico cozido<br />3 colheres (sopa) de tahine (pasta de gergelim)<br />1 dente de alho descascado<br />caldo de ½ limão<br />água filtrada para dar ponto<br />sal a gosto</p><p><br /></p><p>MODO DE PREPARO</p><p>Passe o grão-de-bico por uma peneira e deixe escorrer bem a água. <br />Transfira para uma tigela, junte o alho, o caldo de limão e o tahine. <br />Bata com um mixer (se preferir use o processador) até ficar liso - adicione água aos poucos e vá batendo para ficar na consistência desejada (mais rústica ou mais lisa e cremosa). Tempere com sal a gosto, misture bem e sirva a seguir ou leve à geladeira.</p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-64650958062419322632021-02-25T13:01:00.097-03:002021-02-27T22:50:06.049-03:00Uma planta me deu uma lição de vida<p><span style="font-family: arial; font-size: medium;">Era uma vez uma planta muito bonita e viçosa, que todos elogiavam.</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFq5E_RKYv9R5JVPhrGj-C-OEWChYqtadEzef-5-952bXl4cuNElSVw0Btsli9heXt_SsWvODauaImeSJZ2LES9ELFfcqG3mDFshPXu8J1zNybOqHuAbPgFRTUhYdzkKM0S2hRfgiJbLz/s2048/IMG_20201208_073624571.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1563" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFq5E_RKYv9R5JVPhrGj-C-OEWChYqtadEzef-5-952bXl4cuNElSVw0Btsli9heXt_SsWvODauaImeSJZ2LES9ELFfcqG3mDFshPXu8J1zNybOqHuAbPgFRTUhYdzkKM0S2hRfgiJbLz/s320/IMG_20201208_073624571.jpg" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p><span style="font-size: medium;"><span style="font-family: arial;">...que foi atacada por uma praga que quase a matou e, depois do tratamento sobrou apenas uma folha muito danificada. <br /></span><span style="font-family: arial;">Todos disseram que ela ia morrer e que nada se poderia fazer, que se jogasse fora para aproveitar o vaso e colocar outra no lugar...</span></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbScQ4N8gLZjdbOGg37OgRcJIKVdIt_hAIpxmvKkTGFU7oYWvvKT7rpKxVwu1hOQ8FIfzlzJza7fAykOWqTYk7dH8HmhX0b-HC4Z1cqie2H3EIsTcF3Cgmdqls-KuhEl5x1UxikyhdenG/s2048/IMG_20210123_223233165.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1129" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKbScQ4N8gLZjdbOGg37OgRcJIKVdIt_hAIpxmvKkTGFU7oYWvvKT7rpKxVwu1hOQ8FIfzlzJza7fAykOWqTYk7dH8HmhX0b-HC4Z1cqie2H3EIsTcF3Cgmdqls-KuhEl5x1UxikyhdenG/s320/IMG_20210123_223233165.jpg" /></span></a></div><span style="font-family: arial; font-size: medium;"><br /></span></div><p><span style="font-size: medium;"><span style="font-family: arial;">...decidi deixa-la morrer em paz, no tempo dela, dando um pouco de água e sol. <br /></span><span style="font-family: arial;">... mas qual não foi a surpresa! Depois de meses uma pequena e raquítica esperança...</span></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiVdnRzZJZJQk8MBsCPHFOnUQvUkdbDUq76YPw8XocJCOCOleyTjOuOV4rwG9NyL6n2ZmWjasAfHiOnuJyxrB7IZuE7bqfL4NV0jS8CAB2sYqacwDBZTHKcck1BJPuC9bgm_1Ofb2BnWN/s2048/IMG_20210127_064538922.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1335" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiVdnRzZJZJQk8MBsCPHFOnUQvUkdbDUq76YPw8XocJCOCOleyTjOuOV4rwG9NyL6n2ZmWjasAfHiOnuJyxrB7IZuE7bqfL4NV0jS8CAB2sYqacwDBZTHKcck1BJPuC9bgm_1Ofb2BnWN/s320/IMG_20210127_064538922.jpg" /></span></a></div></div></div><p><span style="font-family: arial; font-size: medium;">...depois outra e mais uma...</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwYzcCP4IC9EAfyMH6Ru3ExmT3pug6Mo3pcSyEtYFDNFBjEe18MIoCS9uJQ1pNN8MApMIQIh1hETP0AjN8ed1ge3c2rqHZOgV0wM_D2ZafD_O7JZMUtBltIpcGk1OseAmZbrQtEyammSs/s2048/IMG_20210225_123905868.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="2048" data-original-width="1938" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwYzcCP4IC9EAfyMH6Ru3ExmT3pug6Mo3pcSyEtYFDNFBjEe18MIoCS9uJQ1pNN8MApMIQIh1hETP0AjN8ed1ge3c2rqHZOgV0wM_D2ZafD_O7JZMUtBltIpcGk1OseAmZbrQtEyammSs/s320/IMG_20210225_123905868.jpg" /></span></a></div><p></p><p><span style="font-family: arial; font-size: medium;">... e a vida renasce e continua...</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UhYVgqP0b7XULEzNDdP70NX81PMBzbzOraMLOBiZm9Jn5vClLMcxmagnJ0vkGhze94eyN9GbRmhQsCfxkYHiINs5hnBI-7D6EVjaEqXHBl12pyLjAorMP_3jR78GhcrH5eOwwHQLtkEh/s2048/IMG_20210227_221210929.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1844" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UhYVgqP0b7XULEzNDdP70NX81PMBzbzOraMLOBiZm9Jn5vClLMcxmagnJ0vkGhze94eyN9GbRmhQsCfxkYHiINs5hnBI-7D6EVjaEqXHBl12pyLjAorMP_3jR78GhcrH5eOwwHQLtkEh/s320/IMG_20210227_221210929.jpg" /></a></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-6991774386375065272021-01-05T10:01:00.003-03:002021-01-05T10:07:42.731-03:00Massa fresca - Vai encarar?!!!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHYYNYLttvDHyPdT4hZicHIQCL5kca04ccUPyKZf2MO0ay9k_yd9AhMI-L0OvemrmEGTXBnOGHl9CwcofqvRvd2uyuFsk9TJrRsx7XrDyq-ehTGRxlqnRVcuxJcw5pPvTfvVMLXR6K4rt/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="639" data-original-width="479" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXHYYNYLttvDHyPdT4hZicHIQCL5kca04ccUPyKZf2MO0ay9k_yd9AhMI-L0OvemrmEGTXBnOGHl9CwcofqvRvd2uyuFsk9TJrRsx7XrDyq-ehTGRxlqnRVcuxJcw5pPvTfvVMLXR6K4rt/" width="180" /></a></div><br /><p></p><p>Massa fresca workshop</p><p>https://globoplay.globo.com/v/7731356/</p><p><br /></p><p><br /></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-63360948936562397392020-12-24T11:36:00.008-03:002021-01-01T14:18:14.468-03:00Crème brûlée<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpW0uqPcoDXC_1uyuKfgOVHa2jcYhveVvUeUxTcAkEen7KWPkt-J2Upkqoc1NOg1_3ZIv7FQqrZpityJ5tE3iwvDAEiDxSgc8AZo4CoieIPd0AH_n2l9uZVEffSHPkFmAiFOC_2KUL7KEl/s2048/IMG_20201225_142228191.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpW0uqPcoDXC_1uyuKfgOVHa2jcYhveVvUeUxTcAkEen7KWPkt-J2Upkqoc1NOg1_3ZIv7FQqrZpityJ5tE3iwvDAEiDxSgc8AZo4CoieIPd0AH_n2l9uZVEffSHPkFmAiFOC_2KUL7KEl/w300-h400/IMG_20201225_142228191.jpg" width="300" /></a></div><br /> <p></p><h4 class="ng-star-inserted" style="background-color: white; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, Arial; letter-spacing: 2px; line-height: 1.4; margin: 24px 0px 12px; text-transform: uppercase; transition: font-size 0.3s ease-in-out 0s;">INGREDIENTES</h4><div class="editor ng-star-inserted" style="background-color: white; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, Arial; line-height: 1.5; margin: 16px 0px 0px; overflow-wrap: break-word; word-break: break-word;"><ul style="box-sizing: border-box; margin: 0px; padding-left: 20px;"><li class="ng-star-inserted" style="box-sizing: border-box; margin: 0px; padding-left: 12px;">5 gemas</li><li class="ng-star-inserted" style="box-sizing: border-box; margin: 8px 0px 0px; padding-left: 12px;">350 ml de creme de leite fresco</li><li class="ng-star-inserted" style="box-sizing: border-box; margin: 8px 0px 0px; padding-left: 12px;">100 ml de leite</li><li class="ng-star-inserted" style="box-sizing: border-box; margin: 8px 0px 0px; padding-left: 12px;">⅓ de xícara (chá) de açúcar</li><li class="ng-star-inserted" style="box-sizing: border-box; margin: 8px 0px 0px; padding-left: 12px;">1 ½ colher (chá) de extrato de baunilha</li><li class="ng-star-inserted" style="box-sizing: border-box; margin: 8px 0px 0px; padding-left: 12px;">açúcar para caramelizar</li></ul></div><div class="container-margin-top ng-star-inserted" style="background-color: white; box-sizing: border-box; font-family: sans-serif; margin: 12px 0px 0px;"><button-loading class="ng-star-inserted" style="box-sizing: border-box; margin: 0px;"><button buttonloading="" class="btn text-nowrap btn-neutral" style="background-color: white; border-color: rgb(28, 28, 28); border-radius: 2px; border-style: solid; border-width: 1px; color: #1c1c1c; cursor: pointer; font-family: BrandonText, Arial; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: 700; letter-spacing: 2px; line-height: 24px; margin: 0px; overflow: visible; padding: 8px 16px; text-transform: uppercase; transition: all 0.3s ease-in-out 0s; white-space: nowrap;"><span style="box-sizing: border-box; margin: 0px;">FAVORITAR</span><span class="ic ic-favorite ng-star-inserted" style="-webkit-font-smoothing: antialiased; box-sizing: border-box; display: inline-block; font-family: AppIcons; margin: -4px 0px 0px 6px; transition: font-size 0.2s ease-in-out 0s; vertical-align: middle;"></span></button></button-loading></div><h4 class="ng-star-inserted" inviewport="" style="background-color: white; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, Arial; letter-spacing: 2px; line-height: 1.4; margin: 24px 0px 12px; text-transform: uppercase; transition: font-size 0.3s ease-in-out 0s;">MODO DE PREPARO</h4><div class="editor ng-star-inserted" style="background-color: white; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, Arial; line-height: 1.5; margin: 16px 0px 0px; overflow-wrap: break-word; word-break: break-word;">1. Preaqueça o forno a 160°C (temperatura média-baixa).<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />2. Separe as claras das gemas. (As claras não serão utilizadas nesta receita, mas você pode guardá-las para preparar um pudim de claras.)<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />3. Coloque as gemas na tigela pequena da batedeira. Junte o açúcar e bata em velocidade alta até obter um creme bem claro.<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />4. Pare de bater e adicione o creme de leite, o leite e a essência de baunilha. Misture bem com uma colher. Deixe a mistura descansar por 10 minutos. Enquanto isso, leve uma panela com água ao fogo alto. Ela será usada para o banho-maria.<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />5. Com uma colher, retire toda a espuma que se formou na superfície da mistura de gemas. Distribua o creme entre seis tigelas refratárias (que possam ir ao forno) - podem ser ramequins, aquelas forminhas de suflê.<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />6. Arrume as tigelas numa assadeira retangular. Leve a assadeira ao forno e, antes de fechar a porta, coloque água fervendo na assadeira, com cuidado, para assar em banho-maria. Deixe assar por 40 minutos.<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />7. Retire a assadeira do forno e as tigelas do banho-maria. Deixe esfriar e leve à geladeira por no mínimo 6 horas.<br style="box-sizing: border-box; margin: 0px;" /><br style="box-sizing: border-box; margin: 0px;" />8. No momento de servir, polvilhe açúcar sobre toda a superfície do creme.</div><div class="editor ng-star-inserted" style="background-color: white; box-sizing: border-box; color: #1c1c1c; font-family: BrandonText, Arial; line-height: 1.5; margin: 16px 0px 0px; overflow-wrap: break-word; word-break: break-word;">9. Caramelizar o açúcar com um maçarico culinário. Cuidado para não queimar demais para que não fique amargo.<br style="box-sizing: border-box; margin: 0px;" /><br /></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-74039604549836431672020-10-18T12:56:00.016-03:002023-08-15T21:39:44.883-03:00FRANGO TIPO KFC<p><span style="font-family: arial;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoHy5if8XRt2FuAWY6fIISOqvynyFRaOPT0Kwg-cwy3yoMEbVqSh_NgvhRag41XM7nDKJnJi89aOLjw1M6Gds-ldA9dNIVvveT1ums0oY9ZAI4IgOAJNMdCy4sZJar4WtMb8Ae_t_1ss9/s2048/IMG_20201020_131407201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoHy5if8XRt2FuAWY6fIISOqvynyFRaOPT0Kwg-cwy3yoMEbVqSh_NgvhRag41XM7nDKJnJi89aOLjw1M6Gds-ldA9dNIVvveT1ums0oY9ZAI4IgOAJNMdCy4sZJar4WtMb8Ae_t_1ss9/s320/IMG_20201020_131407201.jpg" /></a></b></span></div><span style="font-family: arial;"><b><br /><div style="text-align: center;"><b>Macio por dentro, Crocante por fora e bem Temperado</b></div></b></span><p style="text-align: left;"></p><p style="text-align: left;">1<span style="font-family: arial;"> kg de frango limpo e cortado em pedaços de médios para pequenos</span></p><p style="text-align: left;"><b style="font-family: arial;">Marinada do frango</b></p><p style="text-align: left;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3k1Ynvz7d_OW4fKlvIMDF-qPbpCb4udUV3zKHQThzGcUaD8Zfq2FV7v-fqnShF1ffnPimAgO1ADgf2ywfmqno_QTQ3YoSTH_ngE44db4JbZ5CEAE7yBgHuUq3Y-HIaoRwzX_3yCQnOjc3/s2048/IMG_20201101_094536314.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3k1Ynvz7d_OW4fKlvIMDF-qPbpCb4udUV3zKHQThzGcUaD8Zfq2FV7v-fqnShF1ffnPimAgO1ADgf2ywfmqno_QTQ3YoSTH_ngE44db4JbZ5CEAE7yBgHuUq3Y-HIaoRwzX_3yCQnOjc3/w200-h150/IMG_20201101_094536314.jpg" width="200" /></a></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><span style="font-family: arial;"><span style="font-family: arial;"><br />1 caixinha de creme de leite</span> <br />1/2 sachê de molho de tomate<br />1 colher de chá de sal<br />1 colher de chá de pimenta do reino moída</span></blockquote><p style="text-align: left;"> </p><span style="font-family: arial;"><div style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZ4H7XyYATPDzlLC9nn98wa7WBGxMRYrvsi_C3Do5cGQ2mui8xLMQnrItO5PhuRcOEKvOAYPkC_HSuFXmZ8r5AAAeTYoUYWvDNYqRQoE97SkixK0uelnkiIZFQU01uKbl5kahk_NY5Itv/w200-h150/IMG_20201101_095727744.jpg" width="200" /></div></span><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p></p></blockquote><p style="text-align: left;"><br /><span style="font-family: arial;">M</span><span style="font-family: arial;">isture </span><span style="font-family: arial;">bem com o frango cubra com filme plástico e deixe descansando na geladeira por , pelo menos, uma hora.</span></p><p style="text-align: left;"><b style="font-family: arial;">Farinha para empanar</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Cd7Nn4ltlrUCFuogifXR2BorSs2DJtncaFMdQsQPRDyqllUGTGVzJCqh0fMpiYg5YOglwtx-bMuwAg6ijQMILpsCiFv0WgNmmZQiqA0KmHnXt1xRqjWmOc-qzoOZAtxHfA5Z8TmFYCh/s2048/IMG_20201101_113823383.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3Cd7Nn4ltlrUCFuogifXR2BorSs2DJtncaFMdQsQPRDyqllUGTGVzJCqh0fMpiYg5YOglwtx-bMuwAg6ijQMILpsCiFv0WgNmmZQiqA0KmHnXt1xRqjWmOc-qzoOZAtxHfA5Z8TmFYCh/s320/IMG_20201101_113823383.jpg" width="320" /></a></div><p style="text-align: center;"><span style="font-family: arial;"></span></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: justify;"><span style="font-family: arial;">1xíca</span><span style="font-family: arial;">ras de f</span><span style="font-family: arial;">arinha de trigo</span><br /><span style="font-family: arial;">1 xícara de farinha pako ( ou farinha de rosca ou farinha d</span><span style="font-family: arial;">e trigo )</span><br /><span style="font-family: arial;">1 colher de chá d</span><span style="font-family: arial;">e corante (coloral, cúrcuma, açafrão da terra )</span><br /><span style="font-family: arial;">1 colher de chá</span><span style="font-family: arial;"> de sal</span><br /><span style="font-family: arial;">1 colher de chá de p</span><span style="font-family: arial;">imenta do reino</span><br /><span style="font-family: arial;">1 colher de chá de pi</span><span style="font-family: arial;">menta calabresa ( se não gosta de apimentado não coloque )</span><br /><span style="font-family: arial;">1 colher de chá de</span><span style="font-family: arial;"> orégano</span></p></blockquote><p style="text-align: left;"><span style="font-family: arial;">Empane os pedaços de frango e frite por imersão em óleo</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmiLs6UGua9AK1GNORuOWnJn_uD0v6lfqCSQYoWyHq7rTeUz6ujeuboMeF1aTuyO09ON0tOhXUp5LN0Q6HUYoZTPTIff8Vu4zm83LsFwBPrW0N0aMno_wPbyUBX4OuJuMDq34qSSqY4R6/s2048/IMG_20201101_121619583.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmiLs6UGua9AK1GNORuOWnJn_uD0v6lfqCSQYoWyHq7rTeUz6ujeuboMeF1aTuyO09ON0tOhXUp5LN0Q6HUYoZTPTIff8Vu4zm83LsFwBPrW0N0aMno_wPbyUBX4OuJuMDq34qSSqY4R6/w193-h257/IMG_20201101_121619583.jpg" width="193" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: left;"></p><p style="text-align: left;"></p><span style="font-family: arial;"><b>Dica:<br /></b></span><p style="text-align: left;"></p><p style="text-align: left;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp3tWcGz8WIU3M9Gp8MLU2cHuopCILR4kk3beZj9M8nEJWJLeE2HXiMHgxnAgvJsq3Za02IgzC0UUu1TiG1ArSazTnlIxCZfGDQ9pR2Anx2_e8OMpuOjtlb2oWL_1GosFYzlbzT7DayVg/s2048/IMG_20201101_125922881.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp3tWcGz8WIU3M9Gp8MLU2cHuopCILR4kk3beZj9M8nEJWJLeE2HXiMHgxnAgvJsq3Za02IgzC0UUu1TiG1ArSazTnlIxCZfGDQ9pR2Anx2_e8OMpuOjtlb2oWL_1GosFYzlbzT7DayVg/s2048/IMG_20201101_125922881.jpg" style="clear: left; display: inline; margin-bottom: 1em; margin-left: 1em;"><ol style="display: inline;"><li style="display: inline;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkp3tWcGz8WIU3M9Gp8MLU2cHuopCILR4kk3beZj9M8nEJWJLeE2HXiMHgxnAgvJsq3Za02IgzC0UUu1TiG1ArSazTnlIxCZfGDQ9pR2Anx2_e8OMpuOjtlb2oWL_1GosFYzlbzT7DayVg/s320/IMG_20201101_125922881.jpg" /></li></ol></a></span></div><p style="text-align: left;"><span style="font-family: arial; text-align: justify;">Para que o frango fique super crocante e com um mínimo de gordura deixe o forno ligado em temperatura de média com uma bandeja com grade e conforme for fritando o frango coloque-os imediatamente no forno até terminar de fritar todos os pedaços de frango.</span></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-32773781747039478672020-08-21T19:12:00.007-03:002020-08-21T19:13:36.306-03:00 PIZZA<p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p>INGREDIENTES</p><p>3 xícaras (chá) de farinha de trigo</p><p>1 xícara (chá) de água</p><p>1 colher (sopa) de fermento biológico seco (cerca de 10 g)</p><p>1 colher (chá) de açúcar</p><p>1 colher (chá) de sal</p><p>2 ½ colheres (sopa) de azeite</p><p>farinha de trigo para polvilhar a bancada</p><p>fubá para polvilhar a assadeira</p><p> </p><p><a href="https://www.panelinha.com.br/receita/Massa-de-pizza-sovada-no-processador">https://www.panelinha.com.br/receita/Massa-de-pizza-sovada-no-processador</a></p>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-2433121609950077532020-08-09T15:35:00.002-03:002023-12-09T13:22:41.920-03:00FRICASSÉ DE FRANGO<h2 style="text-align: center;"><span style="font-family: arial;">FRICASSÉ DE FRANGO</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopWO-m1CvWLzZ-WbcIOONdQmeFc_Gup3YM_KSeD3YkMf2QZ5bxaANh2F-Fru7tnLY-ktV8KUOx8SBB6-5pfTaH-G6kC_wwF8K-M_6_YRxACSSPZCitNLpGkSDZP_hq0Ihua3o33-H09IyE4B1rAOoySb2PZk0QEJ7T_N0Kdr9sp3MaXanx-nWUS5w1hsY/s768/2-1-768x403.jpg.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="768" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopWO-m1CvWLzZ-WbcIOONdQmeFc_Gup3YM_KSeD3YkMf2QZ5bxaANh2F-Fru7tnLY-ktV8KUOx8SBB6-5pfTaH-G6kC_wwF8K-M_6_YRxACSSPZCitNLpGkSDZP_hq0Ihua3o33-H09IyE4B1rAOoySb2PZk0QEJ7T_N0Kdr9sp3MaXanx-nWUS5w1hsY/s320/2-1-768x403.jpg.webp" width="320" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: arial;"><br /></span></p><p style="text-align: center;"><span style="font-family: arial;">INGREDIENTES<br /></span></p><ul><li style="text-align: left;"><span style="font-family: arial;">1 lata de creme de leite</span></li><li style="text-align: left;"><span style="font-family: arial;">1 lata de milho verde</span></li><li style="text-align: left;"><span style="font-family: arial;">1 copo de requeijão cremoso</span></li><li style="text-align: left;"><span style="font-family: arial;">1 xícara de água</span></li><li style="text-align: left;"><span style="font-family: arial;">2 colheres de sopa de amido de milho</span></li><li style="text-align: left;"><span style="font-family: arial;">1 cubo de caldo de galinha (opcional)</span></li><li style="text-align: left;"><span style="font-family: arial;">1 pitada de sal</span></li></ul><ul><li style="text-align: left;"><span style="font-family: arial;">2 peitos de frango desfiados</span></li><li style="text-align: left;"><span style="font-family: arial;">100 g de azeitona sem caroço</span></li><li style="text-align: left;"><span style="font-family: arial;">200 g de mussarela fatiada</span></li><li style="text-align: left;"><span style="font-family: arial;">100 g de batata palha</span></li></ul><p></p><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><div><span style="font-family: arial;">MODO DE PREPARO</span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="font-family: arial;">Bata no liquidificador o milho, o requeijão, o creme de leite, a água, o cubo de caldo de galinha e o amido de milho</span></li><li><span style="font-family: arial;">Refogue e desfie o frango e junte o creme do liquidificador, as azeitonas até ficar com uma textura espessa.</span></li><li><span style="font-family: arial;">Coloque tudo em um pirex cubra com mussarela ralada e espalhe a batata palha por cima.</span></li><li><span style="font-family: arial;">Leve ao forno até borbulhar.</span></li></ul></div><div style="text-align: left;"><span style="font-family: arial;">Sirva com arroz branco.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><a href="https://www.tudogostoso.com.br/receita/10254-fricasse-de-frango.html">https://www.tudogostoso.com.br/receita/10254-fricasse-de-frango.html</a></div><div style="text-align: center;"><br /></div></div>Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-46922126752965409872020-04-16T02:14:00.001-03:002020-04-17T17:01:22.553-03:00<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>POLENTA CREMOSA</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(e</span><span style="font-family: "arial" , "helvetica" , sans-serif;">sta receita serve bem 4 pessoas)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Essa receita veio diretamente da sabedoria da minha <i><b>vovó Antônia</b></i>, nos almoços de domingo feito em uma panela grossa e com colher de pau. Aquela polenta cremosa que ela fazia questão de servir acompanhada com um delicioso molho de carne e que de acompanhamento virava prato principal por opção da turminha que rodeava a mesa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAA2SHZ8kuoqLnH10gRjNP2VYmJS02JTo5x2oLUsqhrAVTt5uN-4ODuhAhBKJnsPvfQb3RZL_Cv7SYc0tGgaZ1xop-XcTuHnRpNnsLFQS1V8PuoXLCePYCulM31VWeIAOKz-jU6DMEhDC/s1600/IMG_20200414_195135556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAA2SHZ8kuoqLnH10gRjNP2VYmJS02JTo5x2oLUsqhrAVTt5uN-4ODuhAhBKJnsPvfQb3RZL_Cv7SYc0tGgaZ1xop-XcTuHnRpNnsLFQS1V8PuoXLCePYCulM31VWeIAOKz-jU6DMEhDC/s320/IMG_20200414_195135556.jpg" width="240" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredientes:</u></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cebola pequena</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 dente de alho</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 colher de azeite para refogar</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">sal</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 litro de água fria ( separe desta quantidade uma xícara de água que será utilizada para dissolver o fubá) </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 xícara de fubá</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 xícara de queijo parmesão</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 colher de sopa de manteiga</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Como fazer:</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em uma tigela separe uma xícara de água fria e misture bem com a xícara de fubá e reserve</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Reserve meia xícara de queijo parmezão ralado bem fino</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Reserve uma colher de sopa de manteiga gelada.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Com fogo médio</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em uma panela grossa e de tamanho médio</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Faça um refogado com cebola ou alho (ou os dois) com um pouco de azeite</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Tempere com um pouco de sal</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Junte na panela a água fria</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Em seguida junte a mistura do fuba dissolvido .</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mexa devagar, mas <b>sem parar</b>, enquanto o fuba se dissolve e cozinha até atingir a consistência próxima da desejada ( leva mais ou menos 15 min.).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Inclua o queijo parmesão e continue mexendo e quando este dissolver na polenta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">apague o fogo e coloque a colher de sopa de manteiga e mexa mais algumas vezes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Prove (cuidado! está muito quente!!!), e se for necessário acerte o sal</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Acompanhamento</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sirva com um molho que mais agradar. </span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Molho à bolonhesa;</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Molho com linguiça calabresa;</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Molho vegetariano semelhante ao molho de cachorro quente com tomate, cebola e pimentão.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sirva quente para que não perca a consistência desejada. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Conforme vai esfriando ela vai endurecendo.</span></div>
Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-16839519716007535292019-10-29T22:44:00.000-03:002019-12-16T12:18:30.412-03:00Cavaca de fubá<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7h89SQgaNxLK7ZVHCK8x19iXhCMHFls-XloC8o6hXue-vbIDcPitKqTyV0stE4GSy8GB-DoSrGxhqo75xmxXcZXoLW1dV8OiDTSzSGR16HIURLsyjEIS0SqnDb0rCRukLb9_js-TvcJ7X/s1600/IMG_20191029_221525604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7h89SQgaNxLK7ZVHCK8x19iXhCMHFls-XloC8o6hXue-vbIDcPitKqTyV0stE4GSy8GB-DoSrGxhqo75xmxXcZXoLW1dV8OiDTSzSGR16HIURLsyjEIS0SqnDb0rCRukLb9_js-TvcJ7X/s400/IMG_20191029_221525604.jpg" width="400" /></a></div>
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500 g de fubá</div>
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500 g de farinha de trigo</div>
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500 g de açúcar</div>
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3 ovos</div>
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1 copo de leite</div>
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200 g de margarina</div>
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1 colher de sopa bem cheia de fermento em pó</div>
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Misture numa bacia os ovos, a margarina e o açúcar.</div>
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Vá colocando a farinha e o fubá até virar uma farofa grosseira.</div>
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Despeje o leite misturado com o fermento e amasse bem, até virar um angu grosso.</div>
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Caso goste, coloque a erva doce.</div>
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Vá separando bolinhas da massa e arrumando num tabuleiro untado, deixando espaço entre elas (pois crescem no forno).</div>
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Faça cortes em cima para enfeitar, se não quiser pode deixar sem cortar mesmo.</div>
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Leve ao forno médio por 25 a 30 minutos dependendo do forno.</div>
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Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-10244793095970532922019-10-15T15:40:00.002-03:002019-12-16T12:18:52.309-03:00Broinha de fubá mimoso<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUU2hiM6WyAAheTB92oxFlKmgJnG10N_qxuHhlr46BgW6W7yOKGRFYH-5TBK6TfW6w9hIo391oIAngAWGwDEhJMhhyphenhyphenMbs0VXO16H4A6Gm0rDd6dIfTuKbcPJJ50-jSoiU5kQH1B9c5wM7/s1600/IMG_20191015_151854635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUU2hiM6WyAAheTB92oxFlKmgJnG10N_qxuHhlr46BgW6W7yOKGRFYH-5TBK6TfW6w9hIo391oIAngAWGwDEhJMhhyphenhyphenMbs0VXO16H4A6Gm0rDd6dIfTuKbcPJJ50-jSoiU5kQH1B9c5wM7/s400/IMG_20191015_151854635.jpg" width="225" /></a></div>
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1/3 de xícara (chá) de fubá mimoso (60g)</div>
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3/4 de xícara (chá) de farinha de trigo (120g)</div>
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½ xícara (chá) de leite</div>
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½ xícara (chá) de água</div>
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2 colheres (sopa) de açúcar (40g)</div>
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75g de manteiga sem sal</div>
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3 ovos</div>
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½ colher (chá) de sal</div>
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1 colher (chá) de semente de erva-doce (opcional)</div>
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Raspas de 1 limão-taiti (opcional)</div>
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Juntei o leite, a água, o açúcar, a manteiga, as sementes de erva-doce e o sal numa panela e levei ao fogo médio. Começou a ferver e adicionei a farinha com o fubá e mexi bem formando uma massa lisa. Cozinhou por uns dois minutos, sem parar de mexer, até formou uma camada fina de massa seca no fundo da panela. Coloquei a massa para a tigela da batedeira.</div>
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Bati em velocidade baixa para esfriar bem. Então, adicionei um ovo de cada vez, batendo bem entre cada adição. Depois do último ovo, deixei bater até formar uma massa brilhante.</div>
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Usei uma colher de sorvete para moldar as broinhas, colocando numa assadeira untada e enfarinhada com fubá, deixando um espaço entre cada uma para não grudar. Polvilhei as broinhas com fubá e levei para assar em forno preaquecido a 220ºC (temperatura alta) por 15 minutos. Eles cresceram bem, não abra o forno até então. Após os 15 minutos iniciais, diminuí a temperatura do forno para 180ºC (temperatura média) e deixei assar por mais 25 minutos, até as broinhas ficarem douradas e firmes.</div>
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https://googleweblight.com/i?u=https://delicias1001.com.br/2011/12/broinha-de-milho-aerada.html&hl=pt-BR</div>
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Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-32530339322980757072019-03-29T11:00:00.000-03:002019-03-31T16:41:07.394-03:00Personalizando o GOOGLE<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Você já notou que agora existe um ícone no lado inferior direito da página do GOOGLE?</span></div>
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<span style="clear: left; float: left; font-family: "arial" , "helvetica" , sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="527" data-original-width="941" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRSCqoMVyJPXWnAunNrCg4ZS0z4VB3gfYvhoMvl1qWGisJR8Th54Iq2b7nSt1lNak2J7rfFScSxONNlL8Kjj1bFU2jDgCt01KjMl40uz2dQ_A65BMTPp_53qOPrJLFaoJ6jnSHL23j-LQ/s640/google2.png" width="640" /></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-S3K07tpc3POfkQs-ZM6aVSf-5NPax4QefVuH1HrAtpr9eR0Mh3Gc9oimFr1PGx1A__ZQ17MulBwGJjf5AUz1tCPg0jN54ncdetgyQbEeG-NkqcVqN9RnH5K9klI4jV7RIl50uqR6LHez/s1600/config.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LbppuJX9DJlb-weEL6iTDRx5O-1eaBfTwBsrpBLCYZ11CbNAW8_Ul3u4ZXMTB4WTldF3Gz8JXLp6qMzWilXWNgTHjvyK6ZYnTqNVXWbj5tiLcKcR4TBgn4gtosJDZqmjaKLAClF8l-KZ/s1600/google3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" data-original-height="250" data-original-width="339" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LbppuJX9DJlb-weEL6iTDRx5O-1eaBfTwBsrpBLCYZ11CbNAW8_Ul3u4ZXMTB4WTldF3Gz8JXLp6qMzWilXWNgTHjvyK6ZYnTqNVXWbj5tiLcKcR4TBgn4gtosJDZqmjaKLAClF8l-KZ/s320/google3.png" width="320" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LbppuJX9DJlb-weEL6iTDRx5O-1eaBfTwBsrpBLCYZ11CbNAW8_Ul3u4ZXMTB4WTldF3Gz8JXLp6qMzWilXWNgTHjvyK6ZYnTqNVXWbj5tiLcKcR4TBgn4gtosJDZqmjaKLAClF8l-KZ/s1600/google3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LbppuJX9DJlb-weEL6iTDRx5O-1eaBfTwBsrpBLCYZ11CbNAW8_Ul3u4ZXMTB4WTldF3Gz8JXLp6qMzWilXWNgTHjvyK6ZYnTqNVXWbj5tiLcKcR4TBgn4gtosJDZqmjaKLAClF8l-KZ/s1600/google3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Esse ícone permite configurar a aparência da página inicial do GOOGLE, permitindo incluir uma das imagens disponíveis ou mesmo uma figura personalizada.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Clique no ícone, escolha Planos de fundo do Chrome e escolha uma das inúmeras imagens ou, acione o item " Fazer upload de uma imagem" e envie uma fotografia personalizada.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNn4zgS8ixwdEIFI9Pr0mOEa4WpV03s3P4NM1JbVl9v4tuZH-DWsbG_x-XcVGXfJIIX5CHcF7nEu0DIgiijVuzftBHY2f8wVUuuRIOCm6QKUWatIyQMn8gPEeqnvCMgucukoBYVmrSfI3c/s1600/google4.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="961" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNn4zgS8ixwdEIFI9Pr0mOEa4WpV03s3P4NM1JbVl9v4tuZH-DWsbG_x-XcVGXfJIIX5CHcF7nEu0DIgiijVuzftBHY2f8wVUuuRIOCm6QKUWatIyQMn8gPEeqnvCMgucukoBYVmrSfI3c/s640/google4.png" width="640" /></a></div>
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Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-2741960386473080342019-03-16T21:29:00.001-03:002019-03-16T21:34:13.615-03:00O MUNDO E O SUBMUNDO DA GASTRONOMIA - Pegando Fogo <h2 style="text-align: center;">
<span style="background-color: black; color: white; font-family: "arial" , sans-serif; font-size: 16px;">O chefe de cozinha Adam Jones (Bradley Cooper) já foi um dos mais respeitados em Paris, mas o envolvimento com álcool e drogas fez com que sua carreira fosse ladeira abaixo.</span></h2>
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Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-7124223260389518072019-03-16T17:46:00.002-03:002019-03-16T21:30:17.008-03:00COMO UM CHEFE - Mais um filme para quem gosta de culinária<h3 style="text-align: center;">
<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" split-lines="" style="color: var(--yt-spec-text-primary); white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;">A história de um aspirante a chefe de cozinha que consegue realizar seus sonhos após conhecer o melhor cozinheiro da França.</span></yt-formatted-string><yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" split-lines="" style="color: var(--yt-spec-text-primary); white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></yt-formatted-string></h3>
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<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" split-lines="" style="color: var(--yt-spec-text-primary); white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></yt-formatted-string><yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" split-lines=""><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-weight: normal;"><span style="white-space: pre-wrap;">As causas e </span><span style="white-space: pre-wrap;">consequências</span></span><span style="white-space: pre-wrap;"><span style="font-weight: normal;"> por abraçar ou abandonar os seus sonhos</span></span></span></yt-formatted-string><yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" split-lines="" style="color: var(--yt-spec-text-primary); white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></yt-formatted-string></h3>
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<yt-formatted-string class="content style-scope ytd-video-secondary-info-renderer" split-lines="" style="color: var(--yt-spec-text-primary); white-space: pre-wrap;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></yt-formatted-string><span style="font-family: "arial" , "helvetica" , sans-serif;"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/qlp5X_dr1KY" width="560"></iframe><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">https://youtu.be/qlp5X_dr1KY</span><ytd-video-secondary-info-renderer class="style-scope ytd-watch-flexy" style="border-bottom: 1px solid var(--yt-spec-10-percent-layer); display: block; margin-bottom: 24px; padding-bottom: 16px;"></ytd-video-secondary-info-renderer></div>
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Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0tag:blogger.com,1999:blog-5158480601640462361.post-45955735336228418852018-12-27T23:16:00.001-02:002019-12-16T12:19:35.196-03:00Chicabon aperfeiçoado<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>O RETORNO DO ALQUIMISTA</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxEx88PkMWn9g8Z-0RhJUvQauQu7rWBmE9y_or-XbBOyIWx_8E5pSMNWxxye1Ct4HFtbMgonUPmVHTwdYFQAvFYFzPhYi3hkCjNhNBnTNDzvf8I1LGs8CBmyI-NYxUQo8lhxQCCaskCDz/s1600/alquimista.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="426" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxEx88PkMWn9g8Z-0RhJUvQauQu7rWBmE9y_or-XbBOyIWx_8E5pSMNWxxye1Ct4HFtbMgonUPmVHTwdYFQAvFYFzPhYi3hkCjNhNBnTNDzvf8I1LGs8CBmyI-NYxUQo8lhxQCCaskCDz/s640/alquimista.png" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>A necessidade é a mãe das invenções...</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As temperaturas infernais superando os 40 graus Celsius trazem à vida <b><i>O Alquimista.</i></b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Depois de explorar a produção do CHICABON no verão de 2017 novas estudos são feitos para fazer a transmutação dos cristais de gelo para a verdadeira cremosidade.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Depois de analisar muitos escritos e procedimentos resolvemos fundir duas ações complementares a de Ana Maria Brogui ( Como fazer sorvete Chicabon em https://www.youtube.com/watch?v=Vl3Ol5Hxp2E ) e o de Ana Maria Braga ( Sorvete do milagre em https://www.youtube.com/watch?v=lbBK3AsKJL0<span style="color: red;"> </span>).</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Vamos a solução:</b></span><br />
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Ingredientes:</u></span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">2 caixas de pudim de chocolate Oetker (50g cada caixa)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 litro de leite integral</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 lata de leite condensado (395g)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">1 garrafa de creme de leite fresco (500ml - teor de gordura 35%)</span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Procedimentos:</u></span><br />
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<ol>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Coloque o creme de leite para gelar no congelador por pelo menos uma hora.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare o pudim conforme as instruções da caixa e deixe esfriar completamente</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Bata em um liquidificador o leite condensado por pelo menos dois minutos ou até que cesse o movimento do leite no interior do liquidificador.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Em uma batedeira bata o creme de leite até obter o ponto de chantilly.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Junte o leite condensado ao pudim e misture muito bem manualmente.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Acrescente o creme chantilly e misture delicadamente de baixo para cima até estar totalmente incorporado.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Coloque todo o conteúdo em um tabuleiro de metal e leve ao congelador por cerca de uma hora.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Após o tempo estipulado, transfira o conteúdo para uma batedeira e bata rapidamente de modo a homogeneizar.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Transfira para um recipiente definitivo com tampa.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Deixe o sorvete no congelador por pelo menos mais três horas.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pronto!</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Você deve ter conseguido um sorvete consistente, mas cremoso sem cristais de gelo e que se mantem durante todo o consumo, mesmo com temperaturas absurdas.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsfLfZ1hxNXqqK3PT8xFICvzhfP0a-UjRUeTFNQ1RKHxHRnApijRNkfGHF24mwtoSDPVH9qWS4w9R7W7JEYnP_YvLxa66xeiqD-mV5DlR_suPlEaEnHEjSPFPgdkmhWnKPGV-cw9MDWph/s400/sorvete.jpg" /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Imagem obtida após quatro horas no congelador e totalmente cremoso</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ide incrédulo execute!!! </b></span></div>
Gilberto Azevedohttp://www.blogger.com/profile/00636321903487352117noreply@blogger.com0