tag:blogger.com,1999:blog-328559982024-02-28T03:04:47.631-03:00Caqui GourmetPra quem gosta de preparar comidinhas gostosas, mas não gosta de cozinhar ou não quer perder tempo na cozinhaOlíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.comBlogger338125tag:blogger.com,1999:blog-32855998.post-25871738531327722072016-09-05T11:19:00.002-03:002016-09-05T11:27:01.449-03:00Pastel assado de carne.<div class="separator" style="clear: both; text-align: center;">
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<br />Estava lendo uma revista no fim de semana e vi essa receita de pastel assado no Mercado da Carne Friboi, e resolvi testar. Fiz algumas adaptações, diminui o tamanho do pastel para caber na lancheira das crianças, não usei uva passa e usei o patinho moído mesmo. Vale muito a pena!</h4>
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<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: "museo_slab700" , sans-serif; font-size: 14px; font-weight: 700; line-height: 20px;">Ingredientes para 10 pastéis</span></div>
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">350g de patinho (duckbeef) picado na ponta da faca (veja vídeo para detalhes de como fazer)</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1 colher (de sopa) de manteiga</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1 colher (de sopa) de cebola picada</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1/2 xícara de azeitonas picadas</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">2 ovos cozidos e picados</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1/3 de xícara de uva passa</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1 colher (de café) de farinha</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1/2 pimentão vermelho picadinho</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">1/3 de xícara de caldo de carne</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Sal</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Pimenta-do-reino</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Massa pré-pronta para pastel de forno</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Gema de ovo para pincelar</span><br />
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<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: "museo_slab700" , sans-serif; font-size: 14px; font-weight: 700; line-height: 20px;">Modo de fazer</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Corte o patinho na ponta da faca.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Passe a carne pela farinha de trigo e em uma frigideira bem quente com manteiga, marque a carne até ficar bem dourada.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Coloque uma pitada de sal e de pimenta, adicione a cebola e o pimentão, deixe murchar.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Junte a carne à mistura, adicione os ovos cozidos picados e a uva passa.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Acerte o sal se necessário.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Recheie a massa de pastel de forno (pré-pronta ou a receita que preferir) com a mistura de carne, deixando as bordas livres para fechar (veja no vídeo).</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Feche o pastel com a ajuda de um garfo.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Pincele com gema de ovo crua.</span><br />
<span style="background-color: white; color: #444444; font-family: "museo_slab500" , "open sans" , sans-serif; font-size: 14px; line-height: 20px;">Leve ao forno médio até a massa ficar bem douradinha.</span>Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-78246041552530246492014-11-15T12:08:00.001-02:002014-11-15T12:08:48.934-02:00Rosa café<div class="separator" style="clear: both; text-align: center;">
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<br />Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-12212112644452043822014-11-14T23:00:00.002-02:002014-11-14T23:00:45.564-02:00Idéias para o Natal <div class="separator" style="clear: both; text-align: center;">
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Essa e a sobremesa que pretendo levar no almoço de Natal! Vamos ver se fica parecida!Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-87607097470731786232014-11-14T22:51:00.003-02:002014-11-14T22:51:47.363-02:00Bolo Invertido de BananaPara começar, caramelize uma forma e forre com bananas em rodelas (para esse bolo eu usei duas bananas nanicas e uma forma de buraco no meio). Reserve.<br />
Bata no liquidificador:<br />
4 ovos<br />
1 xícara de leite<br />
1 xícara de açúcar<br />
Transfira essa mistura para uma vasilha e acrescente misturando bem:<br />
2 1/2 xícaras de farinha de trigo<br />
1 colher (chá) de canela em pó<br />
1 colher (sopa) de fermento em pó<br />
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Leve para assar, desenforme ainda quente.<br />
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Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-38946331381742116422014-11-10T17:01:00.000-02:002014-11-10T17:01:00.139-02:00Risoto de PalmitoIngredientes:<br />
2 e 1/2 de arroz (eu usei o comum)<br />
1/2 cebola ralada<br />
azeite<br />
meio cálice de vinho branco seco<br />
2 cubos de caldo de legumes dissolvidos em 2 litros de água<br />
1 colher de sopa cream cheese<br />
cheiro verde<br />
sal<br />
1 vidro de palmito<br />
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Refogue a cebola no azeite, acrescente o arroz, coloque o vinho branco e mexa até secar. Vá acrescentando aos poucos o caldo de legumes, mexendo sempre, até que o risoto ganhe consistência. O ponto certo para o risoto é quando o arroz já está cozido, mas os grãos ainda estão "al dente". Antes de desligar, acrescente o palmito picado e o cream cheese. Corrija o sal se necessário e coloque o cheiro verde. Sirva em seguida.<br />
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<br />Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-41599453056577085092014-11-03T16:35:00.002-02:002014-11-03T16:36:17.716-02:00Salada de berinjela agridoceEssa receita é da Cláudia Cozinha, com algumas pequenas alterações.<br />
Levei uma berinjela em cubos para fritar em 1/4 xícara de azeite. Quando já estava refogado, acrescentei 2 colheres de vinagre, 1 colher de açúcar e uma pitada de sal. Na hora de servir, coloquei cheiro verde, uvas passas e castanhas de caju a gosto.<br />
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Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com3tag:blogger.com,1999:blog-32855998.post-46404457549191253262014-11-03T16:28:00.001-02:002014-11-03T16:28:47.505-02:00Inspirações<div class="separator" style="clear: both; text-align: center;">
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<br />Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-56760462339698017102014-04-04T15:03:00.000-03:002014-04-04T15:03:05.655-03:00Bolo de Fubá CremosoIngredientes:<br />
2 ovos<br />
2 xícaras de leite<br />
1 colher de margarina<br />
1 e 1/2 xícara de açúcar<br />
50 g de queijo ralado<br />
50 de coco ralado<br />
1 xícara de fubá<br />
1 colher (sopa) de fermento em pó<br />
erva doce (opcional)<br />
Modo de Fazer:<br />
Bater no liquidificador os ovos, o leite e a margarina. acrescente o açúcar, o queijo e coco. Por fim, acrescente o fubá e o fermento. Despejar numa forma untada e enfarinhada (eu untei com óleo de depois fubá). Levar ao forno até assar. Como eu acrescentei erva doce, ela é colocada por último só misturado levemente à massa, sem bater. <span id="goog_1297159780"></span><br />
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<tr><td class="tr-caption" style="text-align: center;">BOLO DE FUBÁ CREMOSO<br /></td></tr>
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Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com2tag:blogger.com,1999:blog-32855998.post-23932353890964651792014-04-02T14:43:00.001-03:002014-04-02T14:44:54.535-03:00Nuggets CaseiroNa missão de diminuir o consumo de produtos caseiros, reuni algumas receitas de nuggets caseiro e adaptei para essa que deu muito certo e que foi aprovadíssima, se eu não corro pra tirar a foto ...<br />
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Muito simples: passar no processador:</div>
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800 gramas de filé de frango </div>
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1/4 de cebola</div>
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2 gemas (usei ovo caipira)</div>
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sal</div>
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1 fatia de pão de forma (usei integral)</div>
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Modele a massa (com a mão molhada fica mais fácil), passe na farinha de rosca e frite em óleo quente.</div>
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Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-65228115913963638422014-03-30T18:10:00.005-03:002014-03-30T18:15:08.310-03:00Pudim de leite condensadoIngredientes:<br />
1 lata de leite condensado<br />
1 lata de leite<br />
4 ovos<br />
açúcar para caramelizar<br />
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Modo de Fazer<br />
Caramelize uma forma pudim, bata os ingredientes no liquidificador, coloque na forma, e asse em banho maria por aproximadamente 40 minutos.<br />
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<br />Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-83588750892164021872014-03-29T12:59:00.001-03:002014-03-29T13:01:05.231-03:00Camarão com catupiryIngredientes:<br />
500 g de camarão (eu usei o cozido e congelado da marca Qualitá), usar quando descongelar<br />
1 bisnaga pequena de catupiry<br />
1/2 cebola picadinha<br />
2 tomates picadinhos<br />
sal<br />
azeite<br />
1/2 copo de leite<br />
1 colher de sobremesa de leite<br />
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Modo de Fazer<br />
Em uma panela, refogue a cebola no azeite, acrescente os tomates e deixe apurar em fogo baixo até que desmanchem. Acrescente sal a gosto, e só depois do molho pronto, coloque os camarões. Neste ponto aumente o fogo e deixe ferver por uns cinco minutos, o camarão irá soltar água. Acrescente a colher de maizena dissolvida no meio copo de leite. Quando engrossar, coloque a bisnaga de catupiry, deixe ferver e desligue.<br />
Sirva com arroz branco e batata palha.<br />
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Se você usar o camarão fresco ou mesmo o congelado sem ser cozido, acrecente 200g a mais porque ele diminui bem.<br />
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Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-3153791033368384382014-03-26T19:38:00.003-03:002014-03-26T19:42:21.802-03:00Pão recheado<span id="goog_448314729"></span><span id="goog_448314730"><br /></span>
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Primeiro eu preciso confessar que sou uma negação em fazer massas. Aquele negócio de sovar, dobrar de tamanho, colocar a bolinha na água até subir, não funciona comigo. Mas quando eu vi essa receita no <a href="http://www.panelaterapia.com/">www.panelaterapia.com</a> fiquei apaixonada e pensei: será?<br />
Super será gente, é muito fácil e ficou uma delícia!!!! Nem acreditei!!!<br />
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Para a massa:<br />
200 ml de água morna<br />
150 ml de óleo <br />
1 sachê de fermento para pão <br />
2 colheres (sopa) de açúcar<br />
1/2 colher (sopa) de sal<br />
1/2 quilo de farinha (eu usei um tiquinho a mais)<br />
Misture o óleo, o açúcar, o sal e o fermento, junte a água morna, em seguida a farinha de trigo aos poucos, com as pontas dos dedos, não é preciso sovar muito, só alisar a massa. Faça os salgados que preferir, pincele gema de ovo e leve ao forno.<br />
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O rendimento foi de dois pães, um eu fui de basicão presunto+queijo. O outro eu refoguei meio vidro de palmito com meia cebola, um tomate, e engrossei com meio copo de leite e uma colher de maisena. Por fim acrescentei requeijão.<br />
Também através de uma dica do site fiz um trançado no pão de palmito e ficou bem legal. <br />
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<br />Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-31382875001520583492014-01-06T16:49:00.001-02:002014-01-06T16:55:29.293-02:00Bolo de NatalSerá que em 2014 eu consigo retomar o blog?<br />
Continuo pilotando o fogão com gosto e novidades, mas tem me faltado tempo pra colocar aqui as receitas. Vamos tomar isso como mais uma resolução de fim de ano e começar com este bolo de natal maravilhoso. Receita de uma amiga de faculdade que reencontrei no facebook. O site dela vale uma visita: <a href="http://www.neusavigolo.com.br/">www.neusavigolo.com.br</a>.<br />
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Vamos à receita. <br />
<div>
2 maças</div>
<div>
4 ovos</div>
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2 xícaras de açúcar</div>
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2 xícaras de farinha de trigo</div>
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1 colher ( sobremesa) de pó royal</div>
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1/2 colher de canela em pó</div>
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1/2 colher de cravo em pó</div>
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1/2 xícara de óleo</div>
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1/2 xícara de nozes picadas</div>
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1/2 xícara de uvas passas</div>
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</div>
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Modo de preparo:</div>
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</div>
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Descasque as maçãs e separe as cascas. Pique em cubos, misture com as passas , as nozes e uma colher de farinha de trigo.</div>
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Bata no liquidificador os ovos, o açúcar , a casca da maçã, o óleo , cravo e a canela.</div>
<div>
Peneire o fermento e a farinha de trigo e misture com a massa. Acrescente as maçãs e misture devagar.</div>
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Eu fiz esse bolo várias vezes no fim do ano. Em algumas delas acrescentei cerejas em calda, avelãs, castanhas, as possibilidades são infinitas!!!<br />
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Beijos e excelente 2014 pra todos nós!!!Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-25105650696049095032012-08-06T12:17:00.002-03:002012-08-06T12:17:07.902-03:00Filé do Tio WladirMais uma contribuição do Tio Wladir, cozinheiro amigo do blog.<br />
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Veja a receita completa <a href="http://tudogostoso.uol.com.br/receita/11001-file-mignon-ao-molho-gorgonzola-e-tomates-recheados.html">aqui</a>.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com3tag:blogger.com,1999:blog-32855998.post-81532122175161004212012-08-06T12:09:00.000-03:002012-08-06T12:09:35.366-03:00Este blog está jogado às traças. Tadico. Realmente ando sem tempo pra cozinhar, mas aos poucos vou tentar retomar este cantinho que eu tanto amo.<br />
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Olha essa idéia pra servir uma saladinha.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com2tag:blogger.com,1999:blog-32855998.post-67171571167487934172012-06-21T20:56:00.001-03:002012-06-21T20:56:27.278-03:00Torta de CheeseburguerEste blog está um abandono, prometo que vou tentar melhorar, quem sabe com as férias eu tenho mais tempo de ir pra cozinha. Vi esta receita no blog <a href="http://naminhapanela.com/?s=hamburguer">Na minha Panela</a> e fiquei com água na boca.
Para a massinha: triture 250 gramas de bolacha tipo cream cracker com 2 colheres de manteiga e forre o fundo de uma forma (eu usei um refratário), leve ao forno por cinco minutos. (nessa hora eu esqueci e deixei ficar muito tempo)
Para o recheio: refogue uma cebola em duas colheres de manteiga (coloquei uma colher de óleo pra não queimar), acrescente meio quilo de carne moída, frite bem, tempere com sal, 2 colheres de molho barbecue (eu usei catchup) e 2 colheres de molho de tomate (eu não coloquei). Coloque sobre a massinha apertando bem.
Para a cobertura: faça um creminho com 250 gramas de creme de ricota (eu usei requeijão), 1 ovo, 100 ml de leite, 1 colher de mostarda, mexa bem e despeje por cima da carne. Antes de jogar o creminho na carne, eu coloquei por minha conta e risco uma camada de mussarela. Leve ao forno para gratinar (eu não pude deixar muito porque minha bolacha já tava bem tostadinha.
Gente, ficou uma delícia, obrigada ao Minha Panela pela dica. Comemos com catchup e picles de penino.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsltc2RnfQmeWqdC1jRy-t1DDT02wAuhVGc6IjP_JAvtgr9L672IP3w6PiePQ1XcQDnMqsEGLVT7NLwevnlihCf3xWrCiN3cyoe1_j7QyDPy1p_QSiT_N69CFfdd199rTcxEjRg/s1600/DSC00722.JPG" imageanchor="1" style=""><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsltc2RnfQmeWqdC1jRy-t1DDT02wAuhVGc6IjP_JAvtgr9L672IP3w6PiePQ1XcQDnMqsEGLVT7NLwevnlihCf3xWrCiN3cyoe1_j7QyDPy1p_QSiT_N69CFfdd199rTcxEjRg/s320/DSC00722.JPG" /></a>Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-51090727872749713882012-05-01T13:02:00.001-03:002012-05-01T13:02:49.146-03:00Bolinho de purêEu amo bolinho, de queijo, de milho, de batata. Esta receita é pá pum, eu já tinha visto algo parecido por aí e resolvi arriscar.
Tinha um purê de batatas dando sopa na geladeira, misturei com farinha de trigo até dar ponto de enrolar (cuidado pra não deixar o bolinho muito duro). O ponto certo é aquele em que ele ainda gruda na mão, recheei com mussarela e fritei em óleo quente. Comi com pimentinha. Rá. Delícia. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoli7rn1zx0_WJUBUqjgFMmg5y82KUSH9jAB4MuJ3ECsiQ4d6xHsJUcH5I23YQCuLyXTnY6LzML20fUnelzWzkXa964kcIId1dchzM3jIjXs-Bu36SHzM39JmKZFhvBkiVDGKG-Q/s1600/DSC00396.JPG" imageanchor="1" style=""><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoli7rn1zx0_WJUBUqjgFMmg5y82KUSH9jAB4MuJ3ECsiQ4d6xHsJUcH5I23YQCuLyXTnY6LzML20fUnelzWzkXa964kcIId1dchzM3jIjXs-Bu36SHzM39JmKZFhvBkiVDGKG-Q/s400/DSC00396.JPG" /></a></div>Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com3tag:blogger.com,1999:blog-32855998.post-84719169350449507562012-04-28T10:47:00.000-03:002012-04-28T10:49:43.347-03:00Mil folhas de morango<div class="separator" style="clear: both; text-align: center;">
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Pensa numa sobremesa fina e linda! Essa maravilha eu comi na casa de uma amiga muito querida, obrigada viu Adriana!!
Eu não fiz todo o processo de fabricação dessa receita, só participei da montagem final, mas aqui vai o passo a passo:
Massa
250 gramas de massa folhada ou massa filo. Coloque a massa sobre papel manteiga numa assadeira e leve à geladeira. Enquanto isso faça o creme.
Enquanto o creme esfria, retire a massa da geladeira, polvilhe com o açúcar restante e leve ao forno pré aquecido a 200º por 20 minutos. Em seguida, polvilhe com 2 colheres de sopa de açúcar, aumente a temperatura a 220º e asse para dourar. Retire do forno e deixe esfriar. Corte a massa em retângulos.
Creme
2 xícaras de leite
casca de 1/2 limão
6 gemas
1 xícara (chá) de açúcar
3 colheres (sopa) de maizena
1 colher (sopa) de manteiga
200g de creme de leite fresco em ponto de chatilly
Em uma panela coloque o leite e a casa de limão e leve ao fogo até ferver.
Na batedeira, bata as gemas com 3/4 de xícara do açúcar e o amido de milho. Transfira para uma panela e junte o leite fervido. Cozinhe mexendo sem para até engrossar. Deixe amornar. Junte a manteiga e misture bem. Cubra com filme plástico e leve à geladeira. Quando estiver bem gelado, retire a casca do limão e misture o chantilly, cubra e volte á geladeira.
Para a montagem você irá precisar de 3 caixas de morango e 3 colheres de sopa de açúcar de confeiteiro.
Alterne camadas de massa, creme e morangos picados. Termine com a massa, polvilhe açúcar e decore com morangos.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com3tag:blogger.com,1999:blog-32855998.post-81637578890503739052012-04-28T10:25:00.000-03:002012-04-28T10:25:05.412-03:00Salada de berinjela<div class="separator" style="clear: both; text-align: center;">
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Mais uma receita com berinjela, que eu adoro.
Ingredientes:
2 berinjelas cortadas em cubos
1 pimentão vermelho cortado em tiras pequenas
2 cebolas cortadas em tiras
azeitona preta sem caroço
uva passa (eu não tinha)
cheiro verde
sal, azeite
Numa panela, aqueça o azeite e frite bem as berinjelas. Coloque num refratário e reserve.
Na mesma panela, acrescente mais azeite e frite o pimentão e a cebola, junte na berinjela, acrescente as azeitonas, a uva passa, o cheiro verde, tempere com sal a gosto.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-16729768867553375242012-04-11T09:00:00.004-03:002012-04-11T09:10:53.460-03:00Pavê de queijo e goiabada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv9ubAcDfY3_TEuYjJh3SYa-iF97hnd1J5RSExZYqZ6If1Ndqp0_4BfcAo6zlqc4pSOX1MEnkZNiBC0_Aw5KtLY58C70-UdxMXxpPJN_0ywk3sV4-jYacofwiUJGZ_KE6UBpkOQ/s1600/DSC00309.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqv9ubAcDfY3_TEuYjJh3SYa-iF97hnd1J5RSExZYqZ6If1Ndqp0_4BfcAo6zlqc4pSOX1MEnkZNiBC0_Aw5KtLY58C70-UdxMXxpPJN_0ywk3sV4-jYacofwiUJGZ_KE6UBpkOQ/s400/DSC00309.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5730114222019269362" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6kSzQgvS3c-GLVewXn0EmQPIidbpYotvVaWqyboQfge836yRf7cgfeZJB6HSe4l0t2IYL4Z2Y1HweYnOXqR-qI8TQAwItRAAHjXGm3b61I8A31EXuK_0kdbFc-Df2DJ2Q-LE4Q/s1600/DSC00312.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6kSzQgvS3c-GLVewXn0EmQPIidbpYotvVaWqyboQfge836yRf7cgfeZJB6HSe4l0t2IYL4Z2Y1HweYnOXqR-qI8TQAwItRAAHjXGm3b61I8A31EXuK_0kdbFc-Df2DJ2Q-LE4Q/s400/DSC00312.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5730114211315792802" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1ogUkwtxqEJ1_6I14I3v6xOlWX-9JZqzgi7urXxE9IHk5v7bnvWCCHjJdjiqWiuVWraKs2qtMKi5UvUVuKbgEL6wxauRTbXnw4JRuAjGaRwGkjiIt6eNVuScU8TT7d3Nb6ZtxQ/s1600/DSC00314.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1ogUkwtxqEJ1_6I14I3v6xOlWX-9JZqzgi7urXxE9IHk5v7bnvWCCHjJdjiqWiuVWraKs2qtMKi5UvUVuKbgEL6wxauRTbXnw4JRuAjGaRwGkjiIt6eNVuScU8TT7d3Nb6ZtxQ/s400/DSC00314.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5730114206196622834" /></a><br /><br />Gente, esta receita vale muito a pena, aprendi no salão onde faço unha e foi um sucesso na páscoa.<br />Para a primeira camada, bater no liquidificador:<br />1 lata de leite condensado<br />8 polenguinhos<br />Colocar num refratário<br />Para a segunda camada, bater no liquidificador:<br />1 lata de creme de leite sem soro<br />1/2 vidro de goiabada cremosa<br />Despejar por cima do creme de queijo.<br />Sirva bem gelado, agora as possibilidade são imensas né? Já pensou fazer uma massinha embaixo? Servir em potinhos pequenos para festa? Pirei.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-17235570661338638332012-03-20T12:34:00.002-03:002012-03-20T12:36:46.998-03:00O verdadeiro<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE90QwIrBVW4eJlLC3Q7W2ey9QSGtgOOKw7crnK8bnZ1efjvx9BJwrZ93SjFyyp12eKjsN1pzL45-8_pFGUpx50L5NUjJVUgCkwsHDb4IbhhpbW552HXebTZXuB_wHMu6WRpDB5Q/s1600/DSC00246.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE90QwIrBVW4eJlLC3Q7W2ey9QSGtgOOKw7crnK8bnZ1efjvx9BJwrZ93SjFyyp12eKjsN1pzL45-8_pFGUpx50L5NUjJVUgCkwsHDb4IbhhpbW552HXebTZXuB_wHMu6WRpDB5Q/s400/DSC00246.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5722003587508174258" /></a><br />Quem nunca teve aquela vontade incontrolável de comer brigadeiro de colher e lembrar um pouquinho da infância?<br />A receita é a mesma de sempre:<br />Levar ao fogo baixo 01 lata de leite condensado, 01 colher de manteiga e 02 colheres de achocolatado, mexendo sem parar até aparecer o fundo da panela.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-89107962472391659152012-03-14T11:18:00.003-03:002012-03-14T11:26:37.335-03:00Arroz de Costela<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_Ou4aV4WYDaa4U9hoktwz-g2TYjilHCrd2Ls16pHiSQDGzTfHHvro6P1i_so924mz96GKYAcZp4uAn2LFCvJbnG1AYech7oESd9hVdfkNRSiLfjEXT1lUT1W-Pu6Tjl1i4Z21w/s1600/4-3-2012+12-42-47+-+Arroz+de+Costela+001+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_Ou4aV4WYDaa4U9hoktwz-g2TYjilHCrd2Ls16pHiSQDGzTfHHvro6P1i_so924mz96GKYAcZp4uAn2LFCvJbnG1AYech7oESd9hVdfkNRSiLfjEXT1lUT1W-Pu6Tjl1i4Z21w/s400/4-3-2012+12-42-47+-+Arroz+de+Costela+001+%25281%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5719758814384002274" /></a><br />Esta receita foi feita pela minha mãe, tirada daquelas Revistas da Semana do Pão de Açúcar e ficou divina.<br />Ingredientes<br />1 1/2 de costela<br />500g de arroz<br />1 cebola média picada<br />2 tomates picados<br />2 dentes de alho amassados<br />sal a gosto<br />azeite de oliva<br />2 limões<br /><br />Modo de Fazer<br />Temperar a costela com sal, alho e limão. Colocar um fio de azeite na<br />panela de pressão e selar a costela, dourando por todos os lados.<br />Adicionar 2 xícaras de água e levar à pressão. Após a panela ganhar a<br />pressão, abaixar o fogo e cozinhar por aproximadamente 45 minutos.<br />Remover da panela e reservar a costela cozida. Levar o caldo ao<br />freezer para que a gordura congele e você possa eliminá-la. (isso já<br />foi por minha conta)<br />Na panela, fritar em um fio de azeite a cebola e o tomate.<br />Adicionar o arroz e refogar rapidamente.<br />Juntar ao arroz a costela cozida e o caldo. Completar com água até<br />cobrir (um nível de 2 dedos acima do arroz).<br />Tampar a panela. Quando ganhar pressão, abaixar o fogo e cozinhar por<br />aproximadamente 8 minutos.<br />Aguardar a pressão sair e servir.<br /><br />Receita elaborada por André Graziano para os Sabores da Sema do<br />Supermercado Pão de Alçúcar.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com1tag:blogger.com,1999:blog-32855998.post-70010889515316745652012-03-13T12:39:00.003-03:002012-03-13T18:22:20.116-03:00Ovos de Páscoa 2012<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOzqZNlBPByOzpHVb0tiOAA2MveTOqChw4RyWq6r6KwQhVFgD8gxmENG06EPrsRpxErEP-nofMYXPdfzryOY2dcGNdwqf_PLkg-cDPkmtCpQQO0AAED76mN-Losm3JHzcpvHa8w/s1600/Captura-de-Tela-2012-03-10-%25C3%25A0s-12.29.16-AM.png"><img style="cursor:pointer; cursor:hand;width: 380px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOzqZNlBPByOzpHVb0tiOAA2MveTOqChw4RyWq6r6KwQhVFgD8gxmENG06EPrsRpxErEP-nofMYXPdfzryOY2dcGNdwqf_PLkg-cDPkmtCpQQO0AAED76mN-Losm3JHzcpvHa8w/s400/Captura-de-Tela-2012-03-10-%25C3%25A0s-12.29.16-AM.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5719409480512025138" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pft5Z0HYMd3pF2kqyV9i12JZARgajA6OItnyT4NWsRNbotrncDrzI4tqtSTEq1EsXkTZAItajEwjX5e8yauRqVaZpFgRSi2nRVUD4_aKpRefxPjV3xZ_xvr8QvsFvmrwAVznXw/s1600/showIMG.jpg"><img style="cursor:pointer; cursor:hand;width: 250px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pft5Z0HYMd3pF2kqyV9i12JZARgajA6OItnyT4NWsRNbotrncDrzI4tqtSTEq1EsXkTZAItajEwjX5e8yauRqVaZpFgRSi2nRVUD4_aKpRefxPjV3xZ_xvr8QvsFvmrwAVznXw/s400/showIMG.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719409476362338146" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumvMEuXBPfW3At-j9oFJxepnTRKtXZ75n2zLHi84fi1iGeE5j3GxFaUs43wls23jQv5droQK_YxXc90Tps4zNApvOUu0xSWJUgbQRgVt9vb5kutEFuJSji6HE-1zHSdip6V3Xnw/s1600/blog-arcor-mc3b4nica.jpg"><img style="cursor:pointer; cursor:hand;width: 190px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiumvMEuXBPfW3At-j9oFJxepnTRKtXZ75n2zLHi84fi1iGeE5j3GxFaUs43wls23jQv5droQK_YxXc90Tps4zNApvOUu0xSWJUgbQRgVt9vb5kutEFuJSji6HE-1zHSdip6V3Xnw/s400/blog-arcor-mc3b4nica.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719409432075631570" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Kg8-LmcKL1KPiU0eBxfrcacoVMIswfZzhTBUIkw4_pPzFNJ608FjYfTyk9sGUUBBycNVQFimpYkxM7-GmvJYOkKEMWq-i3x31u3fuBdYPIOpIW_RflHlc1TYyDFpbXSmqgPdvQ/s1600/blog-abre3.jpg"><img style="cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Kg8-LmcKL1KPiU0eBxfrcacoVMIswfZzhTBUIkw4_pPzFNJ608FjYfTyk9sGUUBBycNVQFimpYkxM7-GmvJYOkKEMWq-i3x31u3fuBdYPIOpIW_RflHlc1TYyDFpbXSmqgPdvQ/s400/blog-abre3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719409424545883554" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivUDi40HgmBpclMEs8eFhIYnFWocffSrCAoyb-o8WgKGZZ__e-0ntMdO34qs4RHxTAieY1Dn0apWtQQ2SrxtmcJG82EIdZvdN93sv8LpNO6Giy8KL3tI8uhZD1NANsq9Trm3o6Q/s1600/nestle-ovos-de-pascoa-2012-fezoka.jpg"><img style="cursor:pointer; cursor:hand;width: 295px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivUDi40HgmBpclMEs8eFhIYnFWocffSrCAoyb-o8WgKGZZ__e-0ntMdO34qs4RHxTAieY1Dn0apWtQQ2SrxtmcJG82EIdZvdN93sv8LpNO6Giy8KL3tI8uhZD1NANsq9Trm3o6Q/s400/nestle-ovos-de-pascoa-2012-fezoka.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719409421182918978" /></a><br />Estou louca com a variedade e criatividade no quesito ovos de páscoa. Separei alguns para meus fiéis leitores.Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-7094572331997791932012-03-09T11:16:00.003-03:002012-03-09T11:22:21.380-03:00Ceviche de salmão e tilápia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmhApVafMfKDv01voixoUkVLjIb34Tc-zUk5qGaJJca-lGvo9kd2cXB05Qoyge_bGSvIbkqN1WQYMfS9dzIcXTUKL_qMbh7omVZgknRSwdJcHokPtnqBF-QuqwtHfyZFLEOBqJw/s1600/DSC08701+%25281%2529.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPmhApVafMfKDv01voixoUkVLjIb34Tc-zUk5qGaJJca-lGvo9kd2cXB05Qoyge_bGSvIbkqN1WQYMfS9dzIcXTUKL_qMbh7omVZgknRSwdJcHokPtnqBF-QuqwtHfyZFLEOBqJw/s400/DSC08701+%25281%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717902225475695586" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnSLr_hOxOO2EiyGinZNHvrFHOYo91wLlXaZii7RAHwgaHTBa3eqDCTpeEzAKYtto0MGEhaXl1ugUZK_D2Oz8c_bYDfpVLSE7VTyDDjmVPapxnyIvOR63LRx4S8cgBX-fk6VlkA/s1600/DSC08702.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnSLr_hOxOO2EiyGinZNHvrFHOYo91wLlXaZii7RAHwgaHTBa3eqDCTpeEzAKYtto0MGEhaXl1ugUZK_D2Oz8c_bYDfpVLSE7VTyDDjmVPapxnyIvOR63LRx4S8cgBX-fk6VlkA/s400/DSC08702.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717902217456175154" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nPKpu8jrMuy6p_2ZZZ4fy96_d2BY33aDLO98tehpnBDE-rw1RQRJCrYD6jP1rVWXmBm-LgQrVDB8bG4iAVcqhEJwVxjkiUmX3dDMZ8et6ffF_PL1ZvDFUw_mVX6ephLBBjUYrQ/s1600/DSC08704.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nPKpu8jrMuy6p_2ZZZ4fy96_d2BY33aDLO98tehpnBDE-rw1RQRJCrYD6jP1rVWXmBm-LgQrVDB8bG4iAVcqhEJwVxjkiUmX3dDMZ8et6ffF_PL1ZvDFUw_mVX6ephLBBjUYrQ/s400/DSC08704.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717902208200256498" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU4f3lQzThNUpwZY1mlJlm32NELxAgkSjymgwP3o5DsP-j5-O6-8zpFqNpcSLqCDg190WbbxNBM6B2fTEkRGe5wryvugn9_wzXhfwqfi2CIbfhOafzRFbYbF1vmSBv4K7X8V2Ug/s1600/DSC08706.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU4f3lQzThNUpwZY1mlJlm32NELxAgkSjymgwP3o5DsP-j5-O6-8zpFqNpcSLqCDg190WbbxNBM6B2fTEkRGe5wryvugn9_wzXhfwqfi2CIbfhOafzRFbYbF1vmSBv4K7X8V2Ug/s400/DSC08706.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717902200670174194" /></a><br />Mais uma receita do chef tio Wladir, obrigada pela contribuição!<br /><br />Ingredientes:<br />Filés dos peixes, pimentões verde, amarelo e vermelho e cebola roxa, limões, azeite, sal e pimenta<br /><br />Modo de Fazer:<br />corte os filés em cubos de aproximadamente 1 cm, tempere com azeite, sal e pimenta do reino, deixe por 12 horas na geladeira marinando no suco de limão.<br />corte a cebola e os pimentões em tiras finas e também marine no suco.<br />Antes de servir misture tudo...Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com0tag:blogger.com,1999:blog-32855998.post-31606260515204459202012-03-03T17:27:00.004-03:002012-03-03T17:37:07.180-03:00Pudim de Ovomaltine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio74h7T6Mw6SjgdZ00QAnSNSjf1QYq7rAXIvG_NokKGK0FSqzo9qIUamsawUEeMHXDnDao-mlrPh3i9jWSvNxn5BN-t4TutWE5xBARUa2QW_kfPASwj_6mzG2LnfGqtY36rU04Ag/s1600/DSC00107.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio74h7T6Mw6SjgdZ00QAnSNSjf1QYq7rAXIvG_NokKGK0FSqzo9qIUamsawUEeMHXDnDao-mlrPh3i9jWSvNxn5BN-t4TutWE5xBARUa2QW_kfPASwj_6mzG2LnfGqtY36rU04Ag/s400/DSC00107.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5715771739737234210" /></a><br />Receita deliciosa, <a href="http://pumpkinjuice.com.br/blog/">da amiga Val</a>, prática e muito boa.<br />Bater no liquidificador:<br />2 latas de leite condensado<br />1 xícara de ovomaltine<br />1 xícara de leite<br />4 ovos <br /><br />A Val, mulher prática, emancipada e decidida que é, unta a forma com Karo, e assa o pudim em banho maria na chama do fogão.Eu que sou dos tempos da Palmirinha, caramelizei a forma com açúcar queimado e assei em banho maria no forno. Pra decorar, salpique ovomaltine por cima do pudim.<br />Posso falar? Se joga, que a receita é pá-pum, fez, comeu e amou!Olíviahttp://www.blogger.com/profile/13952919122322926276noreply@blogger.com3