tag:blogger.com,1999:blog-80199879278453495352024-03-06T00:15:13.532+00:00IN THE MOOD FOR SWEETSJoanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-8019987927845349535.post-76341633563552597432019-08-27T12:27:00.000+01:002019-08-27T12:27:24.976+01:00SANDUÍCHE DE GELADO Na terra das bananas, a sanduiche tem de ser com o melhor gelado regional, FRIIC - Fruit Island Icecream.<br />
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SANDUÍCHE DE GELADO de banana e manteiga de amendoim<br />
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113gr de manteiga<br />
100gr de açúcar mascavado<br />
70gr de açúcar<br />
1 ovo<br />
180gr de farinha<br />
1/2 c.chá de bicarbonato de sódio<br />
1 pitada de sal<br />
1 chávena de pepitas de chocolate<br />
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200gr de chocolate derretido<br />
gelado FRIIC de banana e manteiga de amendoim<br />
Sprinkles<br />
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Bater a manteiga com os açúcares. Adicionar o ovo e, por fim, a farinha com o bicarbonato e o sal. Envolver as pepitas.<br />
Formar bolinhas de massa e colocar em tabuleiros forrados com papel vegetal. Levar a forno pré-aquecido a 180º durante cerca de 10 minutos.<br />
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Rechear as bolachas, depois de arrefecidas, com o gelado de banana e manteiga de amendoim.<br />
Derreta chocolate e mergulhe metade das sanduiches. Pode polvilhar com sprinkles.Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-56091658270489434272019-05-28T10:57:00.000+01:002019-05-28T10:57:23.121+01:00BOLO DE BANANA E MIRTILO<div class="separator" style="clear: both; text-align: justify;">
Uma no cravo e outra na ferradura: bolo de pequeno-almoço sem açúcares refinados.</div>
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BOLO DE BANANA E MIRTILO</div>
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1/4 de chávena de açúcar de coco</div>
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1/4 de chávena de xarope de ácer</div>
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1/2 chávena de leite de amêndoa</div>
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2 ovos</div>
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3 bananas maduras esmagadas</div>
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2 c.s. de óleo de coco</div>
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1 1/2 chávena de farinha</div>
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1 c.s. fermento</div>
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1/2 c.s. de bicarbonato de sódio</div>
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1 chávena de mirtilo</div>
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Bater os ovos com o açúcar de coco e o xarope de ácer. Adicionar a banana e o leite de amêndoa. Acrescentar o óleo de coco e por fim, a farinha, fermento e bicarbonato de sódio. Envolver os mirtílos.</div>
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Colocar numa forma de bolo inglês untada e levar a forno pré-aquecido a 180º durante cerca de 30 minutos.</div>
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-48611075025859992612019-05-09T22:06:00.001+01:002019-05-09T22:07:45.790+01:00BARRAS DE CARAMELO, CHOCOLATE E AMENDOIM<div>
Bad boys...</div>
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BARRAS DE CARAMELO, CHOCOLATE E AMENDOIM</div>
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Biscoito:</div>
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225gr de farinha</div>
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75gr de açúcar</div>
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175gr de manteiga</div>
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Amassar todos os ingredientes. Formar uma bola com a massa, envolver em película aderente e deixar descansar 30 minutos. Estender a massa num tabuleiro forrado a papel vegetal e picar com um garfo. Levar a forno pré-aquecido a 180º durante cerca de 20 minutos.</div>
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Caramelo:</div>
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1 lata de leite condensado</div>
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50gr de manteiga</div>
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50gr de açúcar mascavado</div>
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1 pitada de sal</div>
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150gr de amendoim picado grosseiramente</div>
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Levar o leite condensado, açúcar mascavado e manteiga ao lume, mexendo sempre até ficar engrossar e caramelizar. Retirar do lume e adicionar o sal e amendoim. Verter sobre o biscoito e deixar arrefecer.</div>
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Ganache:</div>
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200gr de chocolate 60%</div>
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100gr de natas</div>
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flor de sal</div>
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Derreter o chocolate em banho-maria. Aquecer as natas e verter sobre o chocolate, emulsionando com a varinha mágica. Espalhar sobre o caramelo arrefecido com a ajuda de uma espátula. Finalizar com flor de sal. Refrigerar durante a noite e cortar.</div>
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Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-27032048903516876722019-05-07T18:12:00.003+01:002019-05-07T18:12:45.364+01:00FRENCH TOAST DE BANANA<div class="separator" style="clear: both; text-align: justify;">
Banana e amendoim para pequenos-almoços nutritivos...</div>
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FRENCH TOAST DE BANANA E MANTEIGA DE AMENDOIM<br />
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4 fatias de pão brioche</div>
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150ml de leite</div>
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4 ovos</div>
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manteiga </div>
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açúcar de coco</div>
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2 bananas</div>
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manteiga de amendoim</div>
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xarope de ácer</div>
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quark</div>
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Misturar os ovos com o leite. Mergulhar as fatias de brioche na mistura até estarem completamente ensopadas. Aquecer uma frigideira e com uma noz de manteiga. Panar as fatias de brioche em açúcar de coco e fritar. </div>
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Descascar e cortar as bananas a meio. Caramelizá-las numa frigideira com o açúcar de coco e manteiga. </div>
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Alternar as fatias de brioche com manteiga de amendoim e com a banana caramelizada, finalizando com o xarope de ácer e quark.</div>
Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-83904230622143974612018-06-01T11:57:00.003+01:002018-06-01T11:57:40.020+01:00MOUSSE DE CHOCOLATE<span style="color: #444444; font-family: Courier New, Courier, monospace;"><i>"O que é um adulto? Uma criança de idade" . </i>Simone de Beauvoir</span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">MOUSSE DE CHOCOLATE</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">300gr de chocolate</span></span><br />
<span style="color: #444444; font-family: Courier New, Courier, monospace;">40gr de manteiga</span><br />
<span style="color: #444444; font-family: Courier New, Courier, monospace;">2 gemas</span><br />
<span style="color: #444444; font-family: Courier New, Courier, monospace;">8 claras</span><br />
<span style="color: #444444; font-family: Courier New, Courier, monospace;">50gr de açucar</span><br />
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<span style="color: #444444; font-family: Courier New, Courier, monospace;">Derreter o chocolate em banho-maria com a manteiga. Adicionar as gemas. Bater as claras com o açúcar e envolver na mistura de chocolate. Refrigerar.</span>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-9207308996480775312018-05-09T01:40:00.000+01:002018-05-09T01:40:04.768+01:00BOLO DE MORANGOS <div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666;">São bonitos e cheiram bem. Chamem-me superficial mas eu gosto mesmo muito de morangos.</span></div>
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<span style="color: #666666;"><b>BOLO DE MORANGOS </b></span></div>
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<span style="color: #666666;">1kg de morangos</span></div>
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<span style="color: #666666;"><b>Chantilly de chocolate branco:</b></span></div>
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<span style="color: #666666;">100gr de chocolate branco</span></div>
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<span style="color: #666666;">200gr de natas</span></div>
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<span style="color: #666666;">Ferver as natas e verter sobre o chocolate partido em pedaços. Mexer até que o chocolate esteja completamente derretido. Refrigerar cerca de 2 horas com película rente à superfície. Bater na batedeira a uma velocidade média até obter um creme firme.</span></div>
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<span style="color: #666666;"><b>Mousse de doce de leite:</b></span></div>
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<span style="color: #666666;">200gr de doce de leite</span></div>
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<span style="color: #666666;">200gr de natas batidas</span></div>
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<span style="color: #666666;">Envolver as nata no doce de leite.</span></div>
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<span style="color: #666666;"><b>Bolo:</b></span></div>
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<span style="color: #666666;">6 ovos</span></div>
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<span style="color: #666666;">300gr de açucar</span></div>
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<span style="color: #666666;">150gr de farinha</span></div>
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<span style="color: #666666;">Bater os ovos com o açúcar na batedeira até duplicarem de volume e esbraquiçarem. Envolver a farinha. Colocar a mistura num tabuleiro forrado a papel vegetal. Levar a forno pré-aquecido a 170º durante cerca de 30 minutos.</span></div>
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<span style="color: #666666;">Montagem: cortar 3 discos de bolo com cerca de 20cm de diâmetro. Forrar um aro metálico com acetato e colocar o primeiro disco de bolo. Barrar com uma camada fina de chantilly de chocolate branco. Cortar morangos em metades e colocá-los com a parte cortada junto ao aro. Colocar morangos inteiros no centro do bolo. Prencher o espaço entre os morangos com a mousse de doce de leite. Cobrir com uma camada de chantilly de chocolate branco e colocar o segundo disco de bolo. repetir o processo em mais uma camada. Refrigerar durante 2 horas e retirar o aro metálico e acetato</span>.</div>
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-44021540490318096572018-03-02T16:09:00.001+00:002018-03-02T16:10:19.287+00:00tarte de framboesa, lichia e rosa | raspberry, lytchees and rose pie<div class="separator" style="clear: both; text-align: justify;">
Depois de ter encerrado o blogue por mais de um ano, volto a reactivá-lo. O escape do mundo da pastelaria faz-se com pastelaria.</div>
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<i><span style="color: #999999;">After I closed the blog for more than a year, I decided to restart. The escape from the pastry world is made with pastry. </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo3u15W5XMRTN2Kn9D2fYnRz_fzXvvNdkeJ-2z6sFz8LwJTloixaVKMLOiQoxvjKzsNPLCtDfCYNXW_tCyOgGfQRKA1UKkg50DmO__fPrRoayAb4PAI4wbk-jLOTIameKW0hXHGhMyK0/s1600/DSC_0116.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo3u15W5XMRTN2Kn9D2fYnRz_fzXvvNdkeJ-2z6sFz8LwJTloixaVKMLOiQoxvjKzsNPLCtDfCYNXW_tCyOgGfQRKA1UKkg50DmO__fPrRoayAb4PAI4wbk-jLOTIameKW0hXHGhMyK0/s640/DSC_0116.png" width="640" /></a></div>
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TARTE DE FRAMBOESA, LICHIA E ROSA<br />
<i><span style="background-color: white; color: #999999;">RASPBERRY, LYTCHEES AND ROSE PIE</span></i><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Sablée:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">210gr de farinha<i><span style="color: #999999;"> / 210gr flour</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">25gr de amêndoa em pó<i><span style="color: #999999;"> / 25gr almond powder</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125gr de manteiga <i><span style="color: #999999;">/ 125gr butter</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">85gr de açúcar em pó <i><span style="color: #999999;">/ 85gr powder sugar</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 vagem de baunilha <i><span style="color: #999999;">/ 1 vanilla pod</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 gr de sal <i><span style="color: #999999;">/ 2gr salt</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 ovo <i><span style="color: #999999;">/ 1 egg</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Amassar todos os ingredientes com a ponta dos dedos. Formar uma bola, envolver em película e refrigerar por 2 horas. Estender a massa com cerca de 2mm de espessura. Forrar uma tarteira com a massa e refrigerar.</span></div>
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<i><span style="color: #999999;"><span style="font-family: "courier new" , "courier" , monospace;">Knead all ingredients with your fingertips. Wrap in cling film and refrigerate for 2 hours. Roll out the pastry to about 2mm thick and line a pie pan. place in the fridge.</span></span></i></div>
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<span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #666666;">Creme de amêndoa e rosa </span><i><span style="color: #999999;">/ almond and rose cream:</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">85gr de manteiga </span><i><span style="color: #999999;">/ 85gr butter</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">85gr de açúcar em pó </span><i><span style="color: #999999;">/ 85gr icing sugar</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">1 ovo </span><i><span style="color: #999999;">/ 1 egg</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">8gr de amido de milho </span><i><span style="color: #999999;">/ 8gr cornstarch</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">40gr de créme fraîche </span><i><span style="color: #999999;">/ 40gr créme fraiche</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">2gr de extracto de rosa </span><i><span style="color: #999999;">/ 2gr rose extract</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">15gr de xarope de rosa / </span><i><span style="color: #999999;">15gr rose sirup</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><span style="color: #666666;">70gr de lichia </span><i><span style="color: #999999;">/70gr lychees</span></i></span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;">Bater a manteiga com o açúcar, adicionar o ovo com o amido de milho. Envolver o creme fraiche e as lichias. Colocar na tarteira e levar a forno pré-aquecido a 180º durante 30 minutos.</span></div>
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<span style="font-family: Courier New, Courier, FreeMono, monospace;"><i><span style="color: #999999;">Beat the butter with sugar, add the egg and cornstarch. Involve the creme fraiche and lychees. Place in the pan and lead to a 180º pre-heated oven for about 30 minutes</span></i><span style="color: #666666;">.</span></span></div>
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<span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">Cremoso de framboesa </span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;">/ raspberry cremeux:</span></em></div>
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<span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">100gr de polpa de framboesa </span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;">/ 100gr raspberry pulp</span></em><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">2 gemas de ovo </span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;">/ 2 egg whites</span></em><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">1 ovo</span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;"> / 1 egg</span></em><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">30gr de açúcar</span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;"> / 30gr sugar</span></em><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">40gr de manteiga </span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;">/ 40gr butter</span></em><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">1/2 folha de gelatina </span><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;">/ 1/2 gelatine sheet</span></em><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;">Levar a polpa de framboesa a ferver com os ovos e açúcar, mexendo sempre até engrossar. Retirar do lume e adicionar a gelatina previamente hidratada. Envolver a manteiga e emulsionar com a varinha. Colocar em moldes de silicone semi-esféricos e congelar.</span><br style="font-family: "Courier New", Courier, FreeMono, monospace;" /><em style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #999999;"><span class="hps">Bring the</span> <span class="hps">raspberry pulp</span> <span class="hps">to</span> heat<span class="hps"> with</span> <span class="hps">the eggs</span> <span class="hps">and sugar</span>, <span class="hps">stirring constantly</span> <span class="hps">until thickened</span>. <span class="hps">Remove from heat</span> <span class="hps">and add the</span> <span class="hps">previously</span> <span class="hps">hydrated</span> <span class="hps">gelatin.</span> <span class="hps">Wrap</span> <span class="hps">the butter</span> <span class="hps">and emulsify</span> <span class="hps">with the mixer</span>. <span class="hps">Put in</span> heart-shapped silicone molds <span class="hps">and freeze</span>.</span></em></div>
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<span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><span style="color: #666666;">Depois de arrefecida, barrar a tarte com compota de framboesa. Finalizar com o cremoso de framboesa, framboesas frescas e lichias.</span></span></div>
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<span style="font-family: "Courier New", Courier, FreeMono, monospace; line-height: 18.2px;"><i><span style="color: #999999;">After completely cooled, spread the pie with raspberry jam. Finish with the raspberry cremeux, fresh raspberries and lychees.</span></i></span></div>
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Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com2tag:blogger.com,1999:blog-8019987927845349535.post-33055728017290781842017-01-23T16:32:00.002+00:002017-01-23T16:32:33.306+00:00tarte de maçã e mirtilo | apple and blueberry pie<div class="separator" style="clear: both; text-align: center;">
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Se tem fruta, é saudável.</div>
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<i><span style="color: #cccccc;">If it has fruit, it's healthy</span></i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp13A4gyFVOwgnQCIkJgNDTX0S7kfvkrD8Bvsr7VaSpquL8NePlQI67BExImSdznUFCla_vQ4fpArk1fH0BF498VoD0FJONQB5gCe-9hcdJZtYWlHnBdBemwnhZxtuEJ9LQpcqaWbc4qg/s1600/ma%25C3%25A7a.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp13A4gyFVOwgnQCIkJgNDTX0S7kfvkrD8Bvsr7VaSpquL8NePlQI67BExImSdznUFCla_vQ4fpArk1fH0BF498VoD0FJONQB5gCe-9hcdJZtYWlHnBdBemwnhZxtuEJ9LQpcqaWbc4qg/s640/ma%25C3%25A7a.png" width="616" /></a></div>
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<b>TARTE DE MAÇA E MIRTILO</b><br />
<b><span style="color: #999999;">BLUEBERRY AND APPLE PIE</span></b><br />
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<span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">Base </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ Croust</span></i><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">:</span><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">310gr de farinha </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 300gr flour</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">225gr de manteiga</span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;"> / 225gr butter</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">12cl de água </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 12cl water</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">1 colher de chá de sal </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 1 teaspoon salt</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">1 colher de chá de açúcar</span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;"> / 1 teaspoon sugar</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">Recheio</span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;"> / filling:</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">1000gr de maçã </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 1000gr apple</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">500gr de mirtilo </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 500gr blueberry</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">30gr de amido de milho </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 30gr cornstarch</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">110gr de açúcar</span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;"> / 110gr sugar</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">1 vagem de baunilha </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 1 vanilla stick seeded</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">sumo de 1 limão </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ juice of 1 lemon</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">1 gema de ovo </span><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999;">/ 1 egg yolk</span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">Amassar todos os ingredientes com a ponta dos dedos. Dividir a massa em duas partes, formar duas bolas e envolver cada uma em papel aderente. Refrigerar durante 2 horas.</span><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">Partir a maça descascada em pedaços e juntar os mirtilos, adicionar o sumo de limão, o açúcar, amido de milho e as sementes da vagem de baunilha. Envolver tudo com as mãos.</span><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">Estender uma das bolas de massa e forrar uma tarteira. Refrigerar durante 30 minutos.</span><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><span style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;">Colocar o recheio na tarteira e cobrir com a outra porção de massa. Recortar alguns pedaços de massa com a forma desejada. Pincelar com a gema de ovo. Levar a forno pré-aquecido a 180º durante cerca de 1 hora e 20 minutos.</span><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999; font-family: "Courier New", Courier, monospace;"><span class="" style="line-height: 18px;">For the croust, mix all ingredients with your fingertips. </span><span style="line-height: 18px;">Divide the dough into two parts, form two disks and wrap each in film. </span><span style="line-height: 18px;">Refrigerate for 2 hours. </span></span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999; font-family: "Courier New", Courier, monospace;"><span style="line-height: 18px;">Cut the peelled apple into pieces and add the blueberries, add the lemon juice, sugar, corn starch and vanilla seeds. Mix it</span><span style="line-height: 18px;"> using your hands. </span></span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999; font-family: "Courier New", Courier, monospace;"><span style="line-height: 18px;">Roll one of the disks of dough and fit in a pie pan. </span><span style="line-height: 18px;">Refrigerate for 30 minutes. </span></span></i><br style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;" /><i style="background-color: white; color: #666666; font-family: "Courier New", Courier, FreeMono, monospace; font-size: 13px;"><span style="color: #999999; font-family: "Courier New", Courier, monospace;"><span style="line-height: 18px;">Place the filling into the pie pan and cover with the other disk of dough rolled. </span><span style="line-height: 18px;">Cut some pieces of croust with a cookie cutter. </span><span style="line-height: 18px;">Brush with egg yolk. </span><span class="" style="line-height: 18px;">Bring to preheated oven at 180º for about 1 hour and 20 minutes.</span></span></i>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-90489488471709122952017-01-09T18:43:00.000+00:002017-01-09T18:43:05.729+00:00granola de chocolate e coco | coconut and chocolate granolaGranola de coco e chocolate para não comer aquela tosta de abacate todos os dias enquanto estou de férias na Madeira.<br />
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<i><span style="color: #999999;">Coconut and chocolate granola for breakfast so I don't get sick of eating avocado toast every morning while on holiday in Madeira.</span></i><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEXHRu1W0gPpwVi1aJyRgetH4P2aUWu_rHRP8c9KrPsGipx4oW6B4gXmV2JoYcZ2lvswOZTTBRRZh-uYfilRJThV1zBHcQrqA3VcqRXAJ0-hoK0MfPnizpWO6Qx5-R8xdE0Db9I1UEmE/s1600/unnamed.jpg" imageanchor="1"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEXHRu1W0gPpwVi1aJyRgetH4P2aUWu_rHRP8c9KrPsGipx4oW6B4gXmV2JoYcZ2lvswOZTTBRRZh-uYfilRJThV1zBHcQrqA3VcqRXAJ0-hoK0MfPnizpWO6Qx5-R8xdE0Db9I1UEmE/s640/unnamed.jpg" width="640" /></a></b><br />
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<b>GRANOLA DE CHOCOLATE E COCO</b><br />
<b><span style="color: #999999;"><i>COCONUT AND CHOCOLATE GRANOLA</i></span></b><br />
<br />
300gr de flocos de aveia<span style="color: #999999;"> |<i> 300gr oatmeal</i></span><br />
80gr de coco ralado <i><span style="color: #999999;">| 80gr grated coconut</span></i><br />
140gr de noz <i><span style="color: #999999;">| 140gr walnuts</span></i><br />
70gr de sementes (sésamo, chia, abóbora) <i><span style="color: #999999;">| 70gr seeds (sesame, chia, pumpkin)</span></i><br />
1/2 cc de sal <i><span style="color: #999999;">| 1/2 tsp salt</span></i><br />
30gr de cacau em pó<i><span style="color: #999999;"> | 30gr cocoa powder</span></i><br />
80gr de óleo de coco <i><span style="color: #999999;">| 80gr coconut oil</span></i><br />
160gr de mel<span style="color: #999999;"> | 160gr honey</span><br />
80gr de pepitas de chocolate<i><span style="color: #999999;"> | 80gr chocolate chips</span></i><br />
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Misturar a aveia, coco, noz, sementes, sal e cacau. À parte, misturar o mel com o óleo de coco. Juntar à mistura de aveia. Colocar num tabuleiro de forno forrado a papel vegetal. Cozinhar durante 10 minutos a 180º. Retirar do forno, mexer e voltar a cozer 10 minutos. Depois de a granola estar completamente arrefecida, adicionar as pepitas de chocolate. Guardar numa embalagem hermética.<br />
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<i><span style="color: #999999;">Mix the oats, coconut, walnuts, seeds, salt and cocoa. Apart, mix honey with coconut oil. Add to the oatmeal mixture. Place in a baking tray lined with parchment paper. Cook for 10 minutes at 180º. Remove from the oven, stir and cook again for 10 minutes. After the granola is completely cooled, add the chocolate nuggets. Store in tightly sealed containers.</span></i></div>
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-13188949541736074382017-01-06T11:06:00.002+00:002017-01-06T11:06:45.158+00:00brioche de alperce e arando | cranberries and apricot briocheEm 2017, no dia de reis, lembrei-me que tenho um blog de receitas. Contudo, isto não é um bolo-rei.<br />
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<i><span style="color: #999999;">In 2017, in three kings' day, I remembered that I have a recipe blog. However, this is not a Galette des Rois. </span></i><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNQ8ugIAQRkFHf9fbFfCNG1L2ryrHJqPZYSKRlASdUC6qPEwi34TIe2b_yAHD_Ef4EKveec_lFNu7uyZ7u7r_-xZGw1vIBH6lrrXR70FaOQ9hViniYYPIj2aUJL-iNLtUsMSNop168rQ/s1600/IMG_0101.png.JPG" imageanchor="1"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKNQ8ugIAQRkFHf9fbFfCNG1L2ryrHJqPZYSKRlASdUC6qPEwi34TIe2b_yAHD_Ef4EKveec_lFNu7uyZ7u7r_-xZGw1vIBH6lrrXR70FaOQ9hViniYYPIj2aUJL-iNLtUsMSNop168rQ/s640/IMG_0101.png.JPG" width="640" /></a></b><br />
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<b>BRIOCHE DE ALPERCE E ARANDO</b><br />
<b><i><span style="color: #999999;">CRANBERRIES AND APRICOT BRIOCHE</span></i></b><br />
<br />
150gr de açúcar <i><span style="color: #999999;">| 150gr sugar</span></i><br />
750gr de farinha <i><span style="color: #999999;">| 750gr flour</span></i><br />
30gr de levedura<i><span style="color: #999999;"> | 30gr yeast</span></i><br />
100gr de arandos<i><span style="color: #999999;"> | 100gr cranberries</span></i><br />
100gr de alperce seco<i><span style="color: #999999;"> | 100gr dried apricot</span></i><br />
200gr de nozes pecan <i><span style="color: #999999;">| 200gr pecans</span></i><br />
raspa de laranja<i><span style="color: #999999;"> | orange zest</span></i><br />
raspa de limão <i><span style="color: #999999;">| lemon zest</span></i><br />
1cc de sal<i><span style="color: #666666;"> </span><span style="color: #999999;">| 1tsp salt</span></i><br />
4 ovos<i><span style="color: #999999;"> | 4 eggs</span></i><br />
1dl de vinho madeira<i><span style="color: #999999;"> | 1dl madeira wine</span></i><br />
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Picar os frutos e deixar a macerar com o vinho Madeira.<br />
Dissolver a levedura em 1dl de água morna. Juntar 100gr da farinha e deixar levedar por 15 minutos. Bater a manteiga com o fermento, açúcar, raspa de limão e laranja e ovos. Juntar a restante farinha e o sal. Por fim, adicionar os frutos. Deixar levedar por 3 horas.<br />
Tender o brioche sobre um tabuleiro de forno forrado a papel vegetal. Levedar durante 1 hora. Pincelar com ovo, decorar com frutos secos e levar ao forno pré-aquecido a 180º durante cerca de 35/40 minutos.<br />
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<i><span style="color: #999999;">Chop the fruits and let it macerate with the Madeira wine.</span></i><br />
<i><span style="color: #999999;">Dissolve the yeast in 1dl of warm water. Add 100gr of the flour and let it rise for 15 minutes. Beat the butter with the yeast, sugar, lemon zest and orange and eggs. Add remaining flour and salt. Finally, add the fruits. Let it rise for 3 hours.</span></i><br />
<i><span style="color: #999999;">Roll the brioche on a baking tray lined with parchment paper. Rise for 1 hour. Brush with egg, decorate with nuts and lead to preheated oven at 180º for about 35/40 minutes.</span></i><br />
<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-64805277348625656842016-03-14T00:04:00.001+00:002016-03-14T00:04:52.452+00:00muffins de ananás e maracujá | pineapple and passionfruit muffins<div class="separator" style="clear: both; text-align: center;">
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<b>MUFFINS DE ANANÁS E MARACUJÁ</b><br />
<b><i><span style="color: #cccccc;">PASSIONFRUIT AND PINEAPPLE MUFFINS</span></i></b><br />
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300gr de farinha | <i><span style="color: #cccccc;">300gr flour</span></i><br />
1 cc de fermento em pó <i><span style="color: #cccccc;">| 1 tsp baking powder</span></i><br />
125gr de manteiga |<i><span style="color: #cccccc;"> 125gr butter</span></i><br />
150gr de açúcar | <i><span style="color: #cccccc;">150gr sugar</span></i><br />
115gr de ananás picado | <i><span style="color: #cccccc;">115gr chopped pineapple</span></i><br />
60ml de polpa de maracujá | <i><span style="color: #cccccc;">60ml passionfruit pulp</span></i><br />
125ml de natas <i><span style="color: #cccccc;">| 125cl cream</span></i><br />
2 ovos | <i><span style="color: #cccccc;">2 eggs</span></i><br />
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Creme de iogurte |<i><span style="color: #cccccc;"> Yogurt cream:</span></i><br />
200gr de iogurte grego | <i><span style="color: #cccccc;">greek yogurt</span></i><br />
200gr de quark |<i><span style="color: #cccccc;"> 200gr quark</span></i><br />
20gr de açúcar em pó |<i><span style="color: #cccccc;"> 20gr powder sugar</span></i><br />
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Bater o açúcar com a manteiga. Adicionar os ovos, natas, farinha e fermento. Envolver o ananás picado e a polpa de maracujá.<br />
Colocar em formas de queques untadas e levar a forno pré-aquecido a 180º durante cerca de 15 minutos.<br />
Para o creme, bater o iogurte com o quark e açúcar. Colocar sobre os muffins quando arrefecidos.<br />
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<i><span style="color: #cccccc;">Beat sugar and butter. Add the eggs, cream, flour and baking powder. Add the chopped pineapple and passion fruit pulp.</span></i><br />
<i><span style="color: #cccccc;">Place in greased muffin molds and lead to a preheated oven at 180C for about 15 minutes.</span></i><br />
<i><span style="color: #cccccc;">For the cream, beat the yogurt with quark and sugar. Frost the muffins once cooled.</span></i>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com2tag:blogger.com,1999:blog-8019987927845349535.post-29028821502036253142016-03-02T17:22:00.002+00:002016-03-02T17:22:50.346+00:00bolo de framboesa e chocolate branco | raspberry and white chocolate cakeTodos os dias são bons para um bolo cor de rosa com corações.<br />
<i><span style="color: #999999;"><br /></span></i>
<i><span style="color: #999999;">Every day is a good day for a pink cake with hearts</span></i>.<br />
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<b>BOLO DE FRAMBOESA E CHOCOLATE BRANCO</b><br />
<b><i><span style="color: #cccccc;">RASPBERRY AND WHITE CHOCOLATE CAKE</span></i></b><br />
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Bolo<i><span style="color: #cccccc;"> | Cake:</span></i><br />
4 ovos<i><span style="color: #cccccc;"> | 4 eggs</span></i><br />
400gr de açúcar <i><span style="color: #cccccc;">| 400gr sugar</span></i><br />
260gr de farinha<i><span style="color: #cccccc;"> | 260gr flour</span></i><br />
2 c. s. fermento em pó <i><span style="color: #cccccc;">| 2 tblsp baking powder</span></i><br />
1 pitada de sal <i><span style="color: #cccccc;">| a pinch of salt</span></i><br />
200ml de leite <i><span style="color: #cccccc;">| 200ml milk</span></i><br />
115gr de manteiga <span style="color: #cccccc;"><i>| 115gr butter</i></span><br />
1 c. s. de extracto de baunilha<i><span style="color: #cccccc;"> | 1 tblsp vanilla extract</span></i><br />
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Cobertura<i><span style="color: #cccccc;"> | Frosting:</span></i><br />
350gr de chocolate branco <i><span style="color: #cccccc;">| 350gr white chocolate</span></i><br />
300gr de natas <i><span style="color: #cccccc;">| 300gr cream</span></i><br />
100gr de polpa de framboesa<i><span style="color: #cccccc;"> | 100gr raspberry pulp</span></i><br />
125gr de framboesas frescas <i><span style="color: #cccccc;">| 125gr fresh raspberries</span></i><br />
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Bater os ovos com o açúcar até ficarem esbranquiçados e duplicarem de volume. Adicionar a farinha, fermento, extracto de baunilha e sal. Por fim, o leite e a manteiga derretida.<br />
Dividir a massa por duas formas do mesmo tamanho e levar a forno pré-aquecido a 180º, durante cerca de 35 minutos.<br />
Para o creme, ferver as natas com a polpa de framboesa e verter sobre o chocolate. Mexer até que este esteja completamente derretido. Cobrir com película aderente em contacto e refrigerar durante 4 horas. Bater na batedeira. Rechear o bolo com parte do creme e framboesas frescas. Usar o restante creme para cobrir o bolo.<br />
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<i><span style="color: #cccccc;">Beat the eggs with the sugar until they turn white and double in volume. Add flour, baking powder, vanilla extract and salt. Finally, the milk and melted butter.</span></i><br />
<i><span style="color: #cccccc;">Divide the batter between two pans of the same size and lead to a preheated oven at 180º C for about 35 minutes.</span></i><br />
<i><span style="color: #cccccc;">For the frosting, boil the cream with raspberry pulp and pour over the chocolate. Stir until it is completely melted. Cover with cling film in contact and refrigerate for 4 hours. Beat in a mixer. Fill the cake with some of the frosting and fresh raspberries. Use the remaining frosting to cover the cake.</span></i>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com1tag:blogger.com,1999:blog-8019987927845349535.post-79028270225924615302015-12-17T01:25:00.001+00:002015-12-17T01:31:12.153+00:00bolo de mirtilos | blueberry cake<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px; text-align: start;">"Learning to bake didn’t seem to me to be about acquiring a skill, so much as realising I could be liberated from the constraints of who I thought I was, and what I thought I could do. And there is something transformational in baking: when you make a stew, you can tell from the raw ingredients what it will become; it always seems a miracle that mixing eggs, sugar, butter and flour becomes a cake." Nigella Lawson</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>BOLO DE MIRTILOS</b></span><br />
<span style="color: #cccccc; font-family: "courier new" , "courier" , monospace;"><b><i>BLUEBERRY CAKE</i></b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">300 gr de manteiga <i><span style="color: #cccccc;">| 300gr butter</span></i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">300gr de açúcar <i><span style="color: #cccccc;">| 300gr sugar</span></i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">6 ovos <i><span style="color: #cccccc;">| 6 eggs</span></i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">400gr de farinha <i><span style="color: #cccccc;">| 400gr flour</span></i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 c. chá de fermento em pó <i><span style="color: #cccccc;">| 2 tsp baking powder</span></i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">250ml de natas ácidas <i><span style="color: #cccccc;">| 250ml sour cream</span></i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">250gr de mirtilos <i><span style="color: #cccccc;">| 250gr blueberries</span></i></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Bater a manteiga com o açúcar até ficar cremosa e esbranquiçada. Adicionar os ovos um a um. Acrescentar a farinha e fermento. Por fim, juntar as natas ácidas. Envolver os mirtilos.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Dividir a massa por 3 formas iguais, previamente untadas. Levar a forno pré-aquecido a 180º durante cerca de 40 minutos.</span><br />
<span style="color: #cccccc; font-family: "courier new" , "courier" , monospace;"><i>Beat butter with sugar until light and fluffy. Add the eggs one by one. Add flour and baking powder. Finally, add the sour cream. Involve blueberries.</i></span><br />
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<span style="color: #cccccc; font-family: "courier new" , "courier" , monospace;"><i>Divide the dough in 3 equal pans, previously greased. Take to pre-heated oven at 180ºC for about 40 minutes.</i></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">Creme de mascarpone e limão </span><i><span style="color: #cccccc;">| Mascarpone and lemon frosting:</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">200gr de natas batidas </span><i><span style="color: #cccccc;">| 200gr whipped cream</span></i><br /><span style="color: #222222;">250gr de mascarpone </span><i><span style="color: #cccccc;">| 250gr mascarpone</span></i><br /><span style="color: #222222;">50gr de açúcar em pó </span><i><span style="color: #cccccc;">| 50gr powder sugar</span></i><br /><span style="color: #222222;">Raspa de 1 limão </span><i><span style="color: #cccccc;">| zest of 1 lemon</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Bater as natas com o mascarpone e açúcar. Adicionar a raspa de limão.<br />Cobrir e rechear o bolo depois de completamente arrefecido.</span></div>
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<span style="color: #cccccc;"><i><span style="font-family: "courier new" , "courier" , monospace;">Beat the cream with the mascarpone. Add the lemon zest. Fill and frost the cake once it's completely cooled. </span></i></span></div>
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com1tag:blogger.com,1999:blog-8019987927845349535.post-75558428334391679362015-11-30T16:58:00.005+00:002015-11-30T16:58:52.531+00:00bolo de coco | coconut cake<div class="separator" style="clear: both; text-align: center;">
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"Eat coconuts while you have teeth". </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNiMcPfQGH7BL7FtrCKZ640OWzREidTFxfdpFCzCptZ4o37R9WhZsOegaVpszK8UBSAh9CcT0u2nOOayIJqlBsSC_wNEFx-WSNun1iRppNCaiKtCHXTaDfVMUH7yNY08TzKj1Kh7a7OM/s1600/P1030443.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNiMcPfQGH7BL7FtrCKZ640OWzREidTFxfdpFCzCptZ4o37R9WhZsOegaVpszK8UBSAh9CcT0u2nOOayIJqlBsSC_wNEFx-WSNun1iRppNCaiKtCHXTaDfVMUH7yNY08TzKj1Kh7a7OM/s1600/P1030443.png" width="640" /></a></div>
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<b>BOLO DE COCO</b><br />
<b><i><span style="color: #cccccc;">COCONUT CAKE</span></i></b><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">5 claras </span><i><span style="color: #cccccc;">| 5 egg whites</span></i><br /><span style="color: #222222;">120 ml leite </span><i><span style="color: #cccccc;">| 120ml milk</span></i><br /><span style="color: #222222;">340gr de farinha </span><i><span style="color: #cccccc;">| 340gr flour</span></i><br /><span style="color: #222222;">470gr açúcar </span><i><span style="color: #cccccc;">| 470gr sugar</span></i><br /><span style="color: #222222;">4 colheres de chá de fermento em pó </span><i><span style="color: #cccccc;">| 4 tsp baking powder</span></i><br /><span style="color: #222222;">Uma pitada de sal </span><i><span style="color: #cccccc;">| a pinch of salt</span></i><br /><span style="color: #222222;">225gr de manteiga </span><i><span style="color: #cccccc;">| 225gr butter</span></i><br /><span style="color: #222222;">235ml de leite de coco</span><i><span style="color: #cccccc;"> | 235ml coconut milk</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bater a farinha com o açúcar, fermento e leite. Adicionar a manteiga derretida e o leite de coco. Envolver as claras em castelo com um salazar.<br />Colocar a massa numa forma untada e levar a forno pré-aquecido a 180° durante cerca de 35/40 minutos.</span></div>
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<span style="color: #cccccc; font-family: Courier New, Courier, monospace;"><i>Beat the flour with the sugar, baking powder and milk. Add the melted butter and coconut milk. Involve the whipped egg whites.</i></span></div>
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<span style="color: #cccccc; font-family: Courier New, Courier, monospace;"><i>Place the dough in a greased pan and lead to a preheated oven at 180°C for about 35/40 minutes.</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">Creme de mascarpone e limão </span><i><span style="color: #cccccc;">| Mascarpone and lemon frosting:</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">200gr de natas batidas </span><i><span style="color: #cccccc;">| 200gr whipped cream</span></i><br /><span style="color: #222222;">250gr de mascarpone </span><i><span style="color: #cccccc;">| 250gr mascarpone</span></i><br /><span style="color: #222222;">50gr de açúcar em pó </span><i><span style="color: #cccccc;">| 50gr powder sugar</span></i><br /><span style="color: #222222;">Raspa de 1 limão </span><i><span style="color: #cccccc;">| zest of 1 lemon</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bater as natas com o mascarpone e açúcar. Adicionar a raspa de limão.<br />Cobrir e rechear o bolo depois de completamente arrefecido. Decorar com lascas de coco tostadas.</span></div>
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<span style="color: #cccccc; font-family: Courier New, Courier, monospace;"><i>Beat the cream with the mascarpone. Add the lemon zest. Fill and frost the cake once it's completely cooled. Garnish with toasted coconut shavings.</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">(*) Esta receita foi publicada no suplemento Açúcar do Jornal da Madeira.</span></div>
<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-2170800672483930792015-11-18T02:40:00.003+00:002015-11-18T02:40:40.725+00:00diamantes de matcha | matcha diamonds<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #330000; text-align: -webkit-left;"><span style="font-family: Courier New, Courier, monospace;">"Today I'd like to sit and sip,</span></span></div>
<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><div style="text-align: justify;">
<span style="color: #330000; text-align: -webkit-left;">Forget about the world a bit,</span></div>
<span style="color: #330000; text-align: -webkit-left;"><div style="text-align: justify;">
Ignore the things I have to do,</div>
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And just enjoy a cup or two."</div>
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<span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><b><span style="color: #222222;">DIAMANTES DE MATCHA </span><span style="color: #cccccc;">| MATCHA DIAMONDS</span></b><span style="color: #222222;"> (*)</span></span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">200gr de manteiga </span><i><span style="color: #cccccc;">| 200gr butter</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">100gr de açúcar em pó </span><i><span style="color: #cccccc;">| 100gr icing sugar</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">250gr de farinha </span><i><span style="color: #cccccc;">| 250gr flour</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">20gr de matcha </span><i><span style="color: #cccccc;">| 20gr matcha</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #222222;">açúcar demerara </span><i><span style="color: #cccccc;">| demerara sugar</span></i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Bater a manteiga com o açúcar. Adicionar a farinha e matcha. Formar rolos com a massa e panar em açúcar demerara. Refrigerar por uma hora. Cortar em fatias, colocar num tabuleiro forrado a papel vegetal e levar a forno pré-aquecido a 180º durante cerca de 10 minutos.</span></div>
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<span style="color: #cccccc; font-family: Courier New, Courier, monospace;"><i>Beat the butter with sugar until creamy. Add the flour and matcha. Form rolls with the dough and roll in demerara sugar. Refrigerate for an hour. Cut into slices, place on a tray lined with parchment paper and bring to preheated oven at 180º for about 10 minutes.</i></span></div>
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<span style="font-family: Courier New, Courier, monospace;">(*) Esta receita foi publicada na revista Açúcar do Jornal da Madeira.</span></div>
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Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com2tag:blogger.com,1999:blog-8019987927845349535.post-57012700812283513862015-11-05T01:18:00.007+00:002015-11-05T01:18:55.627+00:00mousse de coco, goiaba, maracujá e manga | coconut mousse, guava, passion fruit and mango<div class="separator" style="clear: both; text-align: center;">
Acho que me esqueci que tinha um blog nos últimos três meses.</div>
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<i><span style="color: #cccccc;">I think, in the last 3 months, I forgot that I have a blog</span></i>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicAZ5UDryXeBp7gzyhyphenhyphen5MtNy88Uz8YgO9um2tEN0QhuQ7V7ajLsohL4Deq4CZ5H-19DzKqDdtXfTaYLz_C4-WlWQhJ8dg4525EQPRQqGjI7aVTw1YqpUH_24SAb2IJo8A1WfftxFuioA/s1600/DSC_1617+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicAZ5UDryXeBp7gzyhyphenhyphen5MtNy88Uz8YgO9um2tEN0QhuQ7V7ajLsohL4Deq4CZ5H-19DzKqDdtXfTaYLz_C4-WlWQhJ8dg4525EQPRQqGjI7aVTw1YqpUH_24SAb2IJo8A1WfftxFuioA/s640/DSC_1617+%25282%2529.JPG" width="524" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;"><b>MOUSSE DE COCO, GOIABA, MARACUJÁ E MANGA </b>(*)</span></span><br />
<span style="color: #cccccc; font-family: "courier new" , "courier" , monospace;"><b><i>COCONUT MOUSSE, GUAVA, PASSION FRUIT AND MANGO</i></b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="color: #222222;">Mousse de coco </span><i><span style="color: #cccccc;">| Coconut mousse:</span></i></b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">200gr de leite de coco </span><i><span style="color: #cccccc;">| 200gr coconut milk</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">40gr de açucar </span><i><span style="color: #cccccc;">| 40gr sugar</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">3 folhas de gelatina </span><i><span style="color: #cccccc;">| 3 gelatin sheets</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">200gr de natas batidas </span><i><span style="color: #cccccc;">| 200gr whipped cream</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ferver o leite de coco com o açúcar. Adicionar a gelatina previamente demolhada e deixar arrefecer ligeiramente. Envolver as natas batidas. Dividir a mousse por 6 taças ou copos iguais e refrigerar.</span></div>
<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i>Boil the coconut milk with the sugar. Add the gelatin previously hydrated and let cool slightly. Involve the whipped cream. Divide the mousse for 6 cups and refrigerate.</i></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="color: #222222;">Geleia de goiaba e maracujá </span><i><span style="color: #cccccc;">| Guava and passion fruit gelly:</span></i></b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">200gr de polpa de goiaba </span><i><span style="color: #cccccc;">| 200gr guava pulp</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">3 maracujás </span><i><span style="color: #cccccc;">| 3 passion fruits</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">30gr de açúcar </span><i><span style="color: #cccccc;">| 30gr sugar</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">2 folhas de gelatina </span><i><span style="color: #cccccc;">| 2 gelatine sheets</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ferver a polpa de goiaba e maracujá com o açúcar. Adicionar a gelatina previamente hidratada. Deixar arrefecer um pouco e colocar sobre a mousse de coco. refrigerar.</span></div>
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<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i>Boil the guava and passion fruit pulp with the sugar. Add the gelatin previously hydrated. Allow to cool a little and pour over the coconut mousse. Refrigerate.</i></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Shortbread:</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">150gr de farinha </span><i><span style="color: #cccccc;">| 150gr flour</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">100gr de manteiga </span><i><span style="color: #cccccc;">| 100gr butter</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #222222;">50gr de açúcar </span><i><span style="color: #cccccc;">| 50gr sugar</span></i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Amassar todos os ingredientes. Estender a massa sobre uma folha de papel vegetal.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Levar ao forno pré-aquecido a 180º durante 5 minutos. Retirar do forno e com um cortante do mesmo diâmetro dos copos da mousse, cortar 6 discos. Cortar o centro com um cortante mais pequeno. Voltar a colocar no forno por mais 5 minutos.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Na hora de servir, cortar uma manga em cubos e colocar sobre a geleia de goiaba. Colocar os discos de shortbread nos copos.</span></div>
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<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i>Knead all ingredients. Roll out the dough over parchment paper.</i></span><br />
<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i>Bring to a preheated oven at 180 degrees for 5 minutes. Remove from the oven and, with a cutter of the same diameter of the cups, cut 6 discs. Cut the center with a smaller cutter. Place in the oven for another 5 minutes.</i></span><br />
<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i><br /></i></span>
<i><span style="color: #cccccc; font-family: courier new, courier, monospace;"></span></i><br />
<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i>To serve, cut a mango into cubes and put over the guava jelly. Place the shortbread discs over the cups.</i></span><br />
<span style="color: #cccccc; font-family: courier new, courier, monospace;"><i><br /></i></span>
<span style="color: #666666; font-family: courier new, courier, monospace;">(*)Esta receita foi publicada no suplemento Açúcar do Jornal da Madeira.</span></div>
</div>
Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com1tag:blogger.com,1999:blog-8019987927845349535.post-56336943764483664402015-07-31T10:08:00.002+01:002015-07-31T10:08:12.529+01:00churros<div class="separator" style="clear: both; text-align: justify;">
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Os santos populares já acabaram mas as sardinhas também nunca fizeram muito por mim. Os churros já são outra conversa...</div>
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<em><span style="color: #cccccc;">One of my guilty pleasures: churros.</span></em></div>
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<br />
<b>CHURROS</b><br />
<b><br /></b>
20cl de água | <i><span style="color: #cccccc;">20 cl water</span></i><br />
Uma pitada de sal | <i><span style="color: #cccccc;">a pinch of salt</span></i><br />
100gr de manteiga |<i> <span style="color: #cccccc;">100gr butter</span></i><br />
120gr de farinha |<i> <span style="color: #cccccc;">120gr flour</span></i><br />
3 ovos | <i><span style="color: #cccccc;">3 eggs</span></i><br />
Óleo para fritar | <i><span style="color: #cccccc;">oil to fry</span></i><br />
Açúcar e canela |<i> <span style="color: #cccccc;">Sugar and cinnamon</span></i><br />
<i><br /></i>
100gr de chocolate | <i><span style="color: #cccccc;">100gr chocolate</span></i><br />
200gr de natas | <i><span style="color: #cccccc;">200gr cream</span></i><br />
<i><br /></i>
Ferver a água com a manteiga e sal. Adicionar a farinha. Mexer até a massa despegar do tacho. Colocar a massa na batedeira e adicionar os ovos um a um. <br />
Aquecer o óleo até aos 160°C. Com um saco de pasteleiro com uma boquilha frisada, colocar a massa no óleo e ir virando os churros até que estejam dourados. Passar por açúcar e canela.<br />
Para o chocolate, ferver as natas e verter sobre o chocolate partido em pedaços. envolver até que o chocolate esteja completamente derretido. <br />
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<em><span style="color: #cccccc;"><span class="hps">Boil the water</span> <span class="hps">with butter</span> <span class="hps">and salt.</span> <span class="hps">Add</span> <span class="hps">the flour.</span> <span class="hps">Stir</span> <span class="hps">until the dough</span> <span class="hps">detachs from</span> <span class="hps">the pan</span><span>.</span> <span class="hps">Place</span> <span class="hps">the dough in the</span> <span class="hps">mixer and</span> <span class="hps">add</span> <span class="hps">the eggs</span> <span class="hps">one by one.</span><br /><span class="hps">Heat the</span> <span class="hps">oil up</span> <span class="hps">to</span> <span class="hps">160</span> <span class="hps">°</span> <span class="hps">C.</span> <span class="hps">With</span> <span class="hps">a pastry bag</span> <span class="hps">with</span> <span class="hps">a star shapped tip </span><span>,</span> place <span class="hps">the dough</span> <span class="hps">in the oil and</span> <span class="hps">turn</span> the <span class="hps">churros</span> <span class="hps">until golden brown</span><span>. Rolled them n sugar and cinnamon.</span><br /><span class="hps">For the chocolate,</span> <span class="hps">boil</span> <span class="hps">the cream</span> <span class="hps">and pour</span> <span class="hps">over the chocolate</span> <span class="hps">broken into pieces</span><span>.</span> Mix <span class="hps">until the chocolate</span> <span class="hps">is completely</span> <span class="hps">melted.</span></span></em></div>
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<span class="y yf" data-async-context-required="sl,tl,st,id" data-async-method="stateful" data-async-type="translate" data-jiis="up" data-ved="0CCoQqDgwAGoVChMI-LPZy-yExwIVwWkUCh3CDwqi" id="tw-async-translate" jsaction="asyncFilled:tob.asyncr;asyncError:tob.asynce" style="display: none;"><span id="tw-answ-sl">auto</span><span id="tw-answ-tl">en</span><span id="tw-answ-id">1438327833563</span><span id="tw-answ-target-text">Boiling water with butter and salt. Add the flour. Stir until dough detach the pan . Place the dough in the mixer and add the eggs one by one. Heat the oil up to 160 ° C. With a pastry bag with a mouthpiece beaded , put the dough in oil and turning him to go churros until golden brown . For chocolate, boil the cream and pour over the chocolate broken into pieces . engage until t</span></span><br />
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</a>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com1tag:blogger.com,1999:blog-8019987927845349535.post-63175429005776117952015-05-13T17:52:00.003+01:002015-05-13T17:52:58.213+01:00pavlova de hibiscus e framboesa | raspberry and hibiscus pavlova<div class="separator" style="clear: both; text-align: left;">
<span style="text-align: justify;">O que fazer numa noite de domingo quando temos insónias?! Pavlovas.</span></div>
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<i><span style="color: #cccccc;">What to do on a sunday night when you can't sleep?! Pavlovas.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSnYkn376bHj8ZuTXsqN30ZlTekvYqXE-YkqJiHMtdesMzLEO_Wd70u6Ezum3-NaQefGRWaZvnm8n5CYuVrhsBqZq89cBsYcXAGXpTbit7Ag0uqKfPk1sRBKVoB2kYWwchevi81-kvRI/s1600/DSC_1582.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSnYkn376bHj8ZuTXsqN30ZlTekvYqXE-YkqJiHMtdesMzLEO_Wd70u6Ezum3-NaQefGRWaZvnm8n5CYuVrhsBqZq89cBsYcXAGXpTbit7Ag0uqKfPk1sRBKVoB2kYWwchevi81-kvRI/s640/DSC_1582.png" width="630" /></a></div>
<br />
<b>PAVLOVA DE HIBISCUS E FRAMBOESA</b><br />
<b><i><span style="color: #cccccc;">RASPBERRY AND HIBISCUS PAVLOVA</span></i></b><br />
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Ganache:<br />
200gr de chocolate branco<i><span style="color: #cccccc;"> | 200gr white chocolate</span></i><br />
300gr de natas <i><span style="color: #cccccc;">| 300gr cream</span></i><br />
flor de hibiscus <i><span style="color: #cccccc;">| hibiscus flower</span></i><br />
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Compota <i><span style="color: #cccccc;">| Compote:</span></i><br />
200gr de framboesas<i><span style="color: #cccccc;"> | 200gr raspberries</span></i><br />
20gr de açúcar<i><span style="color: #cccccc;"> | 20gr sugar</span></i><br />
5gr de pectina <i><span style="color: #cccccc;">| 5gr pectine</span></i><br />
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Merengues<i><span style="color: #cccccc;"> | Meringues:</span></i><br />
150gr de claras |<i><span style="color: #cccccc;"> 150gr egg whites</span></i><br />
150gr de açúcar<i><span style="color: #cccccc;"> | 150gr sugar</span></i><br />
150gr de acúcar em pó<i><span style="color: #cccccc;"> | 150gr powder sugar</span></i><br />
1 cc de pó de hibiscus<i><span style="color: #cccccc;"> | 1 tsp hibiscus powder</span></i><br />
<br />
framboesas frescas <i><span style="color: #cccccc;">| fresh raspberries</span></i><br />
<br />
Para a ganache, ferver as natas com a flor de hibiscus. Deixar em infusão por 15 minutos. Ferver novamente, coar as flores e verter sobre o chocolate branco partido em pedaços. Refrigerar por algumas horas.<br />
Para a compota, aquecer a polpa de framboesa. Misturar a pectina com o açúcar. Adicionar à polpa de framboesa e ferver durante alguns minutos. Refrigerar.<br />
Para os merengues, bater as claras. Logo que as claras estiverem a levantar, adicionar o açúcar aos poucos, batendo sempre até estarem bem firmes. Envolver o açúcar em pó e hibiscus com o salazar.<br />
Colocar o merengue num saco de pasteleiro e formar os suspiros num tabuleiro forrado a papel vegetal com cerca de 10cm de diâmetro. Levar a forno pré-aquecido a 90º durante 15 minutos. Retirar do forno e com uma colher de café, tirar parte do merengue na parte inferior do suspiro, para que fique só uma crosta crocante por fora. Voltar a colocar no forno por 35 minutos.<br />
Antes de servir, montar a ganache na batedeira. Colocar num saco de pasteleiro e fazer um circulo de ganache num suspiro. Colocar compota no centro e as framboesas frescas em redor. Cobrir com um segundo suspiro.<br />
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<i><span style="color: #cccccc;">For the ganache, boil the cream with the hibiscus flower. Leave to infuse for 15 minutes. Boil again, strain the flowers and pour over the white chocolate broken into pieces. Refrigerate for a few hours.</span></i><br />
<i><span style="color: #cccccc;">For the compote, heat the raspberry pulp. Mix the pectin and sugar, add to the raspberry pulp and simmer for a few minutes. Cool.</span></i><br />
<i><span style="color: #cccccc;">For the meringue, beat the egg whites. As soon as the egg whites are rising, add sugar gradually, beating until they are stiff. Wrap the powdered sugar and hibiscus powder carefully.</span></i><br />
<i><span style="color: #cccccc;">Place the meringue in a pastry bag and form the meringues in a baking tray lined with parchment paper with about 10cm diameter. Lead to pre-heated oven at 90 for 15 minutes. Remove from oven and with a coffee spoon, remove part of the merengue at the bottom, so that it is only a crispy crust on the outside. Lead back to oven for 35 minutes.</span></i><br />
<i><span style="color: #cccccc;">Before serving, assemble the ganache in the mixer. Place in a pastry bag and make a ganache circle over a meringue. Spoon compote in the center and fresh raspberries around. Cover with a second meringue.</span></i><br />
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com3tag:blogger.com,1999:blog-8019987927845349535.post-48082986161267754882015-04-27T01:47:00.000+01:002015-04-27T01:47:06.683+01:00chocolate, maracujá e banana | chocolate, passionfruit and banana<div class="separator" style="clear: both; text-align: center;">
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Uma rapariga que nasceu na Madeira vai sempre adorar a combinação de chocolate e maracujá.</div>
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<i><span style="color: #cccccc;">A girl born in Madeira island will always love a banana and passion fruit combo.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WtfCkcWvI6Y48UckjBT_r4XkFmgtSZ6dNYycsyQCka9o3X-45hO1TRL4-B6WTN0U1Y44o2SUgG__4tNhyphenhyphendmgrDDCA6Z2fC5uCg8bUmq-e5cA2GHY9YaJOOL2vli9PBz5IdYlq98kzbM/s1600/P1030456.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2WtfCkcWvI6Y48UckjBT_r4XkFmgtSZ6dNYycsyQCka9o3X-45hO1TRL4-B6WTN0U1Y44o2SUgG__4tNhyphenhyphendmgrDDCA6Z2fC5uCg8bUmq-e5cA2GHY9YaJOOL2vli9PBz5IdYlq98kzbM/s1600/P1030456.png" height="640" width="510" /></a></div>
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<b>CHOCOLATE, MARACUJÁ E BANANA</b></div>
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<b><i><span style="color: #cccccc;">CHOCOLATE, PASSIONFRUIT AND BANANA</span></i></b></div>
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cremoso de chocolate <i><span style="color: #cccccc;">| chocolate cremeux:</span></i></div>
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150gr de leite <i><span style="color: #cccccc;">| 150gr milk</span></i></div>
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150gr de natas <i><span style="color: #cccccc;">| 150gr cream</span></i></div>
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3 gemas <i><span style="color: #cccccc;">| 3 egg yolks</span></i></div>
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40gr de açicar <i><span style="color: #cccccc;">| 40gr sugar</span></i></div>
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100gr de chocolate de leite<i><span style="color: #cccccc;"> | 100gr milk chocolate</span></i></div>
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100gr de chocolate negro <i><span style="color: #cccccc;">| 100gr dark chocolate</span></i></div>
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chantilly de chocolate <i><span style="color: #cccccc;">| chocolate chantilly:</span></i><br />
350gr de natas <i><span style="color: #cccccc;">| 350gr cream</span></i><br />
200gr de chocolate de leite <i><span style="color: #cccccc;">| 200gr milk chocolate</span></i><br />
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1 baanaa<i><span style="color: #cccccc;"> | 1 banana</span></i><br />
2 maracujás<i><span style="color: #cccccc;"> | 2 passionfruits</span></i><br />
sumo de 1 limão <i><span style="color: #cccccc;">| juice de 1 citron</span></i><br />
<br />
Para o cremoso de chocolate, misturar as gemas com o açúcar. Ferver as natas com o leite. Verter sobre as gemas e levar tudo ao lume, mexendo sempre até atingir os 82ºC. Verter sobre o chocolate partido em pedaços, mexendo sempre até que esteja completamente derretido. Colocar em copos ou taças até 1/3 da altura. Refrigerar.<br />
Para o chantilly de chocolate, ferver as natas e verter sobre o chocolate. partido em pedaços. Mexer bem até que o chocolate esteja completamente derretido. Refrigerar durante a noite. Bater o chantilly na batedeira até estar firme.<br />
Cortar a banana em pedaços pequenos. Juntar o sumo de limão e a polpa de maracujá. Dividir este preparado pelas taças. Terminar com o chantilly.<br />
<br />
<i><span style="color: #cccccc;">For the chocolate cremeux, mix the egg yolks with the sugar. Boil the cream with milk. Pour over the egg yolks and take everything to heat, always stirring up to 82 ° C. Pour over the chocolate broken into pieces, stirring until completely melted. Place in cups or bowls to 1/3 of the height. Refrigerate.</span></i><br />
<i><span style="color: #cccccc;">For the chocolate chantilly, boil the cream and pour over the chocolate. broken into pieces. Stir well until the chocolate is completely melted. Refrigerate overnight. Beat the whipped cream in the mixer until firm.</span></i><br />
<i><span style="color: #cccccc;">Cut the banana into small pieces. Add the lemon juice and passion fruit pulp. Divide this mixture by the cups. Top with the chantilly.</span></i><br />
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com3tag:blogger.com,1999:blog-8019987927845349535.post-34211770181152075952015-04-16T01:15:00.001+01:002015-04-16T01:15:49.297+01:00chocolate, tonka e pistáchio | chocolate, tonka and pistachio<div class="separator" style="clear: both; text-align: justify;">
Esta era uma receita que estava aqui guardada desde o Outono e ainda não tinha sido publicada mas todas as estações são boas para uma sobremesa de chocolate.</div>
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<i><span style="color: #cccccc;">This was a recipe that was kept here since the autumn and had not yet been published but all seasons are good for a chocolate dessert.</span></i></div>
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<br />
<b>BROWNIE, CREMOSO DE FAVA TONKA E BOLO ESPONJA DE PISTÁCHIO</b><br />
<b><i><span style="color: #cccccc;">BROWNIE, TONKA BEAN CREMEUX AND PISTACHIO SPONGE CAKE</span></i></b><br />
<br />
cremoso de fava tonka <i><span style="color: #cccccc;">/ tonka bean cremeux:</span></i><br />
160gr de natas<i><span style="color: #cccccc;"> / 160gr cream</span></i><br />
160gr de leite <i><span style="color: #cccccc;">/ 160gr milk</span></i><br />
1 fava tonka <i><span style="color: #cccccc;">/ 1 tonka bean</span></i><br />
2 gemas <i><span style="color: #cccccc;">/ 2 egg yolks</span></i><br />
50gr de açúcar<i><span style="color: #cccccc;"> / 50gr sugar</span></i><br />
1 folha de gelatina <i><span style="color: #cccccc;">/ 1 gelatin sheet</span></i><br />
125gr de chocolate <i><span style="color: #cccccc;">/ 125gr chocolate</span></i><br />
Misturar as gemas com o açúcar. Ferver o leite com as natas e a fava tonka raspada. Verter sobre as gemas. Levar novamente ao lume baixo, mexendo sempre até atingir os 82º. Retirar do lume e adicionar a gelatina previamente hidratada. Verter sobre o chocolate e emulsionar com a varinha mágica. Colocar película aderente rente à superfície e refrigerar por 3 horas.<br />
<i><span style="color: #cccccc;">Mix the egg yolks with the sugar. Boil the milk with the cream and the tonka bean grinded. Pour over the egg yolks. Bring back to low heat, stirring constantly until it reaches 82ºC. Remove from heat and add the gelatin previously hydrated. Pour over the chocolate and emulsify with the magic wand. Place cling film close to the surface and refrigerate for 3 hours.</span></i><br />
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bolo de esponja de pistáchio <i><span style="color: #cccccc;">/ pistáchio sponge cake:</span></i><br />
4 ovos <i><span style="color: #cccccc;">/ 4 eggs</span></i><br />
120gr de pasta de pistáchio<i><span style="color: #cccccc;"> / 120gr pistachio paste</span></i><br />
80gr de açúcar <i><span style="color: #cccccc;">/ 80gr sugar</span></i><br />
20 gr de farinha <i><span style="color: #cccccc;">/ 20gr flour</span></i><br />
Misturar todos os ingredientes. Colocar a massa num sifão com três cargas. Refrigerar por 3 horas.<br />
<i><span style="color: #cccccc;">Mix all ingredients. Place the dough in a siphon with three charges. Refrigerate for 3 hours.</span></i><br />
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brownie:<br />
280gr de chocolate <i><span style="color: #999999;">/ 280gr chocolate</span></i><br />
60gr de manteiga <i><span style="color: #999999;">/ 60gr butter</span></i><br />
2 ovos <i><span style="color: #999999;">/ 2 eggs</span></i><br />
200gr de açúcar <i><span style="color: #999999;">/ 200gr sugar</span></i><br />
50gr de farinha <i><span style="color: #999999;">/ 50gr flour</span></i><br />
120gr de pistáchio<i><span style="color: #999999;"> / 120gr pistachio</span></i><br />
Derreter o chocolate com a manteiga em banho-maria. Bater os ovos com o açúcar. Juntar o chocolate derretido com a manteiga. Envolver a farinha e nozes pecan grosseiramente picadas. Colocar numa forma untada e levar a forno pré-aquecido a 170º durante cerca de 25 minutos.<br />
<i><span style="color: #999999;">Melt chocolate with butter in a double boiler. Beat the eggs with the sugar. Add the melted chocolate with the butter. Involve flour and coarsely chopped pecan nuts. Place on a greased pan and bring to a preheated oven at 170º for about 25 minutes.</span></i><br />
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Montagem: cobrir o brownie com o cremoso de fava tonka.<br />
Num copo de plástico, colocar a massa do bolo de pistáchio até 1/3. Levar ao micro-ondas durante 30 segundos em potência máxima. Deixar arrefecer com o copo virado para baixo. Cortar o bolo em pedaços com as mãos e colocar sobre o brownie. Finalizar com pistáchios caramelizados.<br />
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<i><span style="color: #cccccc;">Montage: cover the brownie with the tonka bean cremeux.</span></i><br />
<i><span style="color: #cccccc;">In a plastic glass, pour the pistachio cake to 1/3. Lead to microwave for 30 seconds at full power. Allow to cool with the glass facing down. Cut the cake into pieces with your hands and place over the brownie. Finish with caramelized pistachios.</span></i>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com2tag:blogger.com,1999:blog-8019987927845349535.post-87025440911992601252015-04-12T13:02:00.001+01:002015-04-12T13:02:40.732+01:00chocolate cake donuts<div class="separator" style="clear: both; text-align: center;">
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Não são só donuts, são <i>chocolate cake donuts. </i>Experimentei-os nas férias na Krispy Kréme em Nova Iorque e tive de fazê-los quando regressei. Afinal tinha aquele cabaz <a href="http://www.sorrisosroyal.com/" target="_blank">Royal</a> da Páscoa para usar.</div>
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Não me julguem pelo uso de<i> sprinkles. </i>Uma rapariga tem direito a ser pirosa.</div>
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<i><span style="color: #cccccc;">They're only donuts, they're chocolate cake donuts. I tried them on vacation in Krispy Kreme in New York and I had to make them when I returned. After alI had that Royal Easter basket to use.</span></i></div>
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<i><span style="color: #cccccc;">Do not judge me for using sprinkles. A girl has the right to be corny.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhgWDZL9fQcwWQzhl5r2PyYJrTlGtZs-sseUdVcgHfKc32NIgZ1q9VmFIZcZP5nPEc3vYr0MWXU9oVKRptCsKRPzzNrFiQAiGl1gpuH6ZyUld5CdUHw-ftpBAxnrzcbO7lVp1RnqhuDk/s1600/P1030430.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhgWDZL9fQcwWQzhl5r2PyYJrTlGtZs-sseUdVcgHfKc32NIgZ1q9VmFIZcZP5nPEc3vYr0MWXU9oVKRptCsKRPzzNrFiQAiGl1gpuH6ZyUld5CdUHw-ftpBAxnrzcbO7lVp1RnqhuDk/s1600/P1030430.png" height="524" width="640" /></a></div>
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<b>CHOCOLATE CAKE DONUTS</b><br />
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315gr de farinha <i><span style="color: #cccccc;">| 315gr flour</span></i><br />
230gr de cacau em pó Royal <i><span style="color: #cccccc;">| 230gr cocoa powder</span></i><br />
2 colheres de chá de fermento em pó Royal <i><span style="color: #cccccc;">| 1 tsp baking powder</span></i><br />
1 pitada de sal <i><span style="color: #cccccc;">| 1 pinch salt</span></i><br />
4 ovos <i><span style="color: #cccccc;">| 4 eggs</span></i><br />
300gr de açúcar <i><span style="color: #cccccc;">| 300gr sugar</span></i><br />
80ml de leite <i><span style="color: #cccccc;">| 80ml milk</span></i><br />
40gr de manteiga derretida<i><span style="color: #cccccc;"> | 40gr melted butter</span></i><br />
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glacé:<br />
60ml de leite <i><span style="color: #cccccc;">| 60ml milk</span></i><br />
300gr de açúcar em pó Royal <i><span style="color: #cccccc;">| 300gr icing sugar</span></i><br />
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cobertura chocolate<i><span style="color: #cccccc;"> | chocolate frosting:</span></i><br />
100gr de chocolate <i><span style="color: #cccccc;">| 100gr chocolate</span></i><br />
150gr de natas<i><span style="color: #cccccc;"> | 150gr cream</span></i><br />
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Para os donuts, amassar todos os ingredientes. Embrulhar a massa em película aderente e refrigerar 3 horas. Estender a massa sobre superfície enfarinhada com cerca de 5mm de espessura. Cortar os donuts. Aquecer o óleo a 160º e fritar os donuts.<br />
Para o glacé, aquecer o açúcar com o leite e mergulhar os donuts. Deixá-los a secar sobre uma rede de pastelaria.<br />
Ferver as natas e verter sobre o chocolate partido em pedaços. Cobrir os donuts.<br />
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<i><span style="color: #cccccc;">For the donuts, knead all ingredients. Wrap the dough in cling film and refrigerate for 3 hours. Roll out the dough on floured surface with 5mm thick. Cut the donuts. Heat the oil at 160Cº and fry the donuts.</span></i><br />
<i><span style="color: #cccccc;">For the glace, heat the sugar with the milk and dip the donuts. Let them dry on a pastry network.</span></i><br />
<i><span style="color: #cccccc;">Boil the cream and pour over the chocolate broken into pieces. Cover the donuts.</span></i>Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com2tag:blogger.com,1999:blog-8019987927845349535.post-8839162287168768732015-04-09T17:30:00.002+01:002015-04-09T17:34:51.554+01:00pão pretzel | pretzel rollsSou uma pessoa perigosa quando tenho algum tempo livre. Começo a pensar em tudo o que me apetecia comer. Hoje foi naqueles pães que eu comia no meu ano de erasmus em Berlim.<br />
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<i><span style="color: #cccccc;">I am a dangerous person when I have some free time. I start thinking about all that I'm in the mood to eat. Today was those pretzel rolls I used to eat on my exchange program in Berlin.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihIb7BKO95fB7tbURvYNUs2Nnb-kFh8zurUk9QUDIGmQylXPrgy6_wCECSSD1rR0hoG4avkIQ-mugOqbJ1vLJwXDr08J5AmihP3AFRd0XALq2S2iL0g09hfst9gJt0Ui2KSmk3QFTCA0/s1600/P1030422.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihIb7BKO95fB7tbURvYNUs2Nnb-kFh8zurUk9QUDIGmQylXPrgy6_wCECSSD1rR0hoG4avkIQ-mugOqbJ1vLJwXDr08J5AmihP3AFRd0XALq2S2iL0g09hfst9gJt0Ui2KSmk3QFTCA0/s1600/P1030422.png" height="640" width="406" /></a></div>
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<b>PÃO PRETZEL</b></div>
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<b><i><span style="color: #cccccc;">PRETZEL ROLLS</span></i></b></div>
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350gr de farinha <span style="color: #cccccc;">| 350gr flour</span></div>
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6gr de <a href="http://www.continente.pt/stores/continente/pt-pt/public/Pages/ProductDetail.aspx?ProductId=5053383%28eCsf_RetekProductCatalog_MegastoreContinenteOnline_Continente%29" target="_blank">Fermipan</a> <span style="color: #cccccc;">| 6gr Fermipan</span></div>
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1 colher de chá de açúcar <span style="color: #cccccc;">| 1tsp sugar</span></div>
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1 colher de chá de sal <span style="color: #cccccc;">| 1 tsp salt</span></div>
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240ml água morna <span style="color: #cccccc;">| 240ml water</span></div>
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8 chávenas de água <span style="color: #cccccc;">| 8 cups water</span></div>
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1/4 chávena de bicarbonato de sódio<span style="color: #cccccc;"> | 1/4 cup baking soda</span></div>
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Flor-de-sal <span style="color: #cccccc;">| fleur-de-sel</span></div>
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sementes de girassol, papoila ou abóbora <span style="color: #cccccc;">| sunflower, pumpkin or poppy seeds</span></div>
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Para o pão, amasse todos os ingredientes. Formar uma bola com a massa, cobrir e levedar durante 30 minutos.</div>
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Depois de levedada, colocar a massa sobre uma superfície enfarinhada. Dividir em 8 partes iguais. Enrolar os pães em bolas ou qualquer outro formato desejado. Deixar levedar 20 minutos.</div>
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Entretanto, ferver as 8 chávenas de água com o bicarbonato de sódio. Enquanto ferve mergulhar cada um dos pães durante 30 segundos. Colocar os pães num tabuleiro forrado a papel vegetal e polvilhar com flor-de-sal e com as sementes que desejar. Levar a forno pré-aquecido a 180º durante cerca de 25 minutos.</div>
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<i><span style="color: #cccccc;">For the bread knead all ingredients. Form a ball with the dough, cover and let it rise for 30 minutes.</span></i></div>
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<i><span style="color: #cccccc;">Place the risen dough over a floured surface. Divide into 8 equal parts. Wrap the bread in rolls or any other desired shape. Let it rise for 20 minutes.</span></i></div>
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<i><span style="color: #cccccc;">Meanwhile, boil 8 cups of water with the baking soda. While boiling dive each one of the rolls for 30 seconds. Place the rolls on a baking tray lined with parchment paper and sprinkle with fleur-de-sel and the seeds you want. Lead to a preheated oven at 180Cº for about 25 minutes.</span></i></div>
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Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-63963466973452141952015-04-07T16:31:00.002+01:002015-04-07T16:31:59.104+01:00barras energéticas de morango e ruibarbo | strawberry and rhubarb energy bars<div class="separator" style="clear: both; text-align: center;">
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O pequeno-almoço devia ser cor-de-rosa todos os dias.</div>
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<i><span style="color: #cccccc;">I should have a pretty in pink breakfast everyday.</span></i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVJiuBsh8ZMz5ik027Jn_kpRU4fgXYMIFMYLpqD4b2Klo9QD9Jm4zcXQTlLvbwiqXBaFCv6DUogYL4Xr3_p64GwOvdcPtBV41vHm2_ymQbVpdmxuU8oj6PPU3t3Yy6R2IrmoIqshBnZ8/s1600/DSC_1561.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVJiuBsh8ZMz5ik027Jn_kpRU4fgXYMIFMYLpqD4b2Klo9QD9Jm4zcXQTlLvbwiqXBaFCv6DUogYL4Xr3_p64GwOvdcPtBV41vHm2_ymQbVpdmxuU8oj6PPU3t3Yy6R2IrmoIqshBnZ8/s1600/DSC_1561.png" height="640" width="492" /></a></div>
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<b>BARRAS ENERGÉTICAS DE MORANGO E RUIBARBO</b><br />
<b><i><span style="color: #cccccc;">STRAWBERRY AND RHUBARB ENERGY BARS</span></i></b><br />
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80gr de aveia | <i><span style="color: #cccccc;">80gr oatmeal</span></i><br />
90gr de farinha | <i><span style="color: #cccccc;">90gr flour</span></i><br />
90gr de açucar amarelo | <i><span style="color: #cccccc;">90gr brown sugar</span></i><br />
80gr de manteiga | <i><span style="color: #cccccc;">80gr butter</span></i><br />
1 colher de chá de amido de milho | <i><span style="color: #cccccc;">1tsp cornstarch</span></i><br />
1 colher de sopa de sumo de limão | <i><span style="color: #cccccc;">1tblsp lemon juice</span></i><br />
15gr de açúcar | <i><span style="color: #cccccc;">15gr sugar</span></i><br />
125gr de morango | <i><span style="color: #cccccc;">125gr strawberries</span></i><br />
125gr de ruibarbo | <i><span style="color: #cccccc;">125gr rhubarb</span></i><br />
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Cortar os morangos e ruibarbo em pedaços pequenos. Envolver o açúcar, sumo de limão e amido de milho.<br />
Amassar a aveia com a farinha, açúcar amarelo e manteiga. Colocar 2/3 desta massa numa forma rectangular forrada a papel vegetal, pressionando bem com a ponta dos dedos até que a forma esteja toda coberta. Colocar a mistura de morango e ruibarbo. Cobrir com a restante massa, esfarelando com a ponta dos dedos até ter uma areia grossa. Levar ao forno pré-aquecido a 170º durante cerca de 40 minutos.<br />
Cortar em quadrados depois de completamente arrefecido.<br />
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<i><span style="color: #cccccc;">Cut the strawberries and rhubarb into small pieces. Wrap the sugar, lemon juice and corn starch.</span></i><br />
<i><span style="color: #cccccc;">Mix oats with the flour, brown sugar and butter. Place 2/3 of this dough in a rectangular pan lined with parchment paper, pressing well with your fingertips until the pan is all covered. Place the mixture of strawberry and rhubarb. Cover with the remaining dough, crumbling with your fingertips until you have a coarse sand. Bring to a preheated oven at 170Cº for about 40 minutes.</span></i><br />
<i><span style="color: #cccccc;">Cut into squares after completely cooled.</span></i><br />
<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com0tag:blogger.com,1999:blog-8019987927845349535.post-59547616549025528592015-04-06T13:00:00.001+01:002015-04-06T13:00:27.952+01:00biscoitos de maracujá | passionfruit biscuits<div class="separator" style="clear: both; text-align: center;">
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Biscoitos de Primavera para dias de chuva.</div>
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<i><span style="color: #cccccc;">Spring biscuits for rainy days.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4f_ZgWxB2b-1dpGBPXxInxzBQEZCFVEZRN-5f7m_MRdnkvFBdDwS1ojnTTcxYh-2FI97yJDmpngrbd4IfEa3lvb8a2Vftg4IIus4N4I19nUA1y7ZJnlm7VgM7pV1rWGUjbCHl_Kp9Soo/s1600/DSC_1567.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4f_ZgWxB2b-1dpGBPXxInxzBQEZCFVEZRN-5f7m_MRdnkvFBdDwS1ojnTTcxYh-2FI97yJDmpngrbd4IfEa3lvb8a2Vftg4IIus4N4I19nUA1y7ZJnlm7VgM7pV1rWGUjbCHl_Kp9Soo/s1600/DSC_1567.png" height="484" width="640" /></a></div>
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<b>BISCOITOS DE MARACUJÁ</b></div>
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<b><i><span style="color: #cccccc;">PASSIONFRUIT BISCUITS</span></i></b></div>
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125gr de manteiga <i><span style="color: #cccccc;">/ 125gr butter</span></i></div>
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75gr de açúcar <i><span style="color: #cccccc;">/ 75gr sugar</span></i></div>
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250gr de farinha <i><span style="color: #cccccc;">/ 250gr flour</span></i></div>
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3 maracujás <i><span style="color: #cccccc;">/ 3 passionfruits</span></i></div>
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recheio<i><span style="color: #cccccc;"> / filling:</span></i></div>
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150gr de chocolate branco <i><span style="color: #cccccc;">/ 150gr white chocolate</span></i></div>
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70gr de natas <i><span style="color: #cccccc;">/ 70gr cream</span></i></div>
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1 maracujá <i><span style="color: #cccccc;">/ 1 passionfruit</span></i></div>
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Para os biscoitos, amassar todos os ingredientes. Formar uma bola e enrolar em película aderente. Refrigerar por 1 hora.</div>
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Entretanto, para o recheio, ferver as natas e a polpa de maracujá. Verter sobre o chocolate partido em pedaços, envolvendo bem até que o chocolate esteja completamente derretido. Refrigerar.</div>
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Estender a massa dos biscoitos sobre superfície enfarinhada com 3mm de espessura. Cortar com a forma desejada e colocar num tabuleiro de forno forrado com papel vegetal. Levar ao forno pré-aquecido a 170º durante 10 minutos. Rechear com o creme depois de completamente arrefecidas.</div>
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<i><span style="color: #cccccc;">For cookies, knead all ingredients. Form a ball and wrap in cling film. Cool for 1 hour.</span></i></div>
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<i><span style="color: #cccccc;">Meanwhile, for the filling, boil the cream and passion fruit pulp. Pour over the chocolate broken in pieces, involve well until the chocolate is completely melted. Refrigerate.</span></i></div>
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<i><span style="color: #cccccc;">Roll out the dough on floured surface and with 3mm thickness. Cut to the desired shape and put in a baking tray lined with parchment paper. Bring to a preheated oven at 170C for 10 minutes. Fill with the cream after completely cooled.</span></i></div>
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<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com1tag:blogger.com,1999:blog-8019987927845349535.post-75899875872551208822015-03-26T13:42:00.005+00:002015-03-26T13:42:55.691+00:00gelado de manteiga de amendoim e banana | peanut butter and banana icecream<div class="separator" style="clear: both; text-align: left;">
Não estou numa dieta <i>detox</i>. Estou numa dieta <i>monkey</i>.</div>
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<i><span style="color: #cccccc;">I am not on a detox diet. I am on a monkey diet.</span></i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih14xgR9lfJfefAT5IuBYA6Uxgu5G7bzOm827ATrokZW5jsi_ElZ4Z_SuiRPwhImgu-V2ZM2ewMfyuvuwy6FQIVDS980-mp8JseWV5SdXf4tJ2yQdxP9gYpHAfREMbju4WIAe0v_6j74o/s1600/DSC_1538.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih14xgR9lfJfefAT5IuBYA6Uxgu5G7bzOm827ATrokZW5jsi_ElZ4Z_SuiRPwhImgu-V2ZM2ewMfyuvuwy6FQIVDS980-mp8JseWV5SdXf4tJ2yQdxP9gYpHAfREMbju4WIAe0v_6j74o/s1600/DSC_1538.png" height="640" width="390" /></a></div>
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<b>GELADO DE BANANA E MANTEIGA DE AMENDOIM</b></div>
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<i><b><span style="color: #cccccc;">BANANA AND PEANUT BUTTER ICECREAM</span></b></i></div>
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2 gemas <i><span style="color: #cccccc;">/ 2 egg yolks</span></i></div>
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150gr de açúcar <i><span style="color: #cccccc;">/ 150gr sugar</span></i></div>
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480ml de natas <i><span style="color: #cccccc;">/ 480ml cream</span></i></div>
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240ml de leite<i><span style="color: #cccccc;"> / 240ml milk</span></i></div>
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125gr de manteiga de amendoim (eu usei <a href="http://www.peanutbutter.com/" target="_blank">Skippy</a> sem pedaços)<i><span style="color: #cccccc;"> / 125gr peanut butter (I've used smooth <a href="http://www.peanutbutter.com/" target="_blank">Skippy</a>)</span></i></div>
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2 bananas <i><span style="color: #cccccc;">/ 2 bananas</span></i></div>
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sumo de 1 limão <i><span style="color: #cccccc;">/ juice of 1 lemon</span></i></div>
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cones de gelado <i><span style="color: #cccccc;">/ icecream cones</span></i></div>
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chocolate <i><span style="color: #cccccc;">/ chocolate</span></i></div>
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amendoins caramelizados <i><span style="color: #cccccc;">/ caramelized peanuts</span></i></div>
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Misturar o açúcar com as gemas. Ferver o leite com as natas. Verter sobre as gemas. Levar tudo ao lume novamente, mexendo sempre até atingir os 82º. Retirar do lume e adicionar a manteiga de amendoim.</div>
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Triturar as bananas com o sumo de limão e juntar ao preparado anterior. Deixar arrefecer e colocar na sorveteira.</div>
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Derreter chocolate em banho-maria e mergulhar o topo dos cones. Passar por amendoins caramelizados.</div>
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<i><span style="color: #cccccc;">Mix the sugar with the egg yolks. Boil the milk with the cream. Pour over the egg yolks. Bring everything to heat, stirring constantly until it reaches 82 degrees. Remove from heat and add the peanut butter.</span></i></div>
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<i><span style="color: #cccccc;">Crush the bananas with the lemon juice and add to the previous mixture. Allow to cool and place in the icecream maker.</span></i></div>
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<i><span style="color: #cccccc;">Melt chocolate in a double boiler and dip the top of the cones. Sprinkle with the caramelized peanuts.</span></i></div>
<br />Joanahttp://www.blogger.com/profile/01588005934862588106noreply@blogger.com1