tag:blogger.com,1999:blog-91205944441059240032024-03-17T15:05:39.932+00:00A Festa de BabetteMais do que bons ingredientes, uma inspirada combinaçãoBabettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.comBlogger1091125tag:blogger.com,1999:blog-9120594444105924003.post-76046708376847687572015-07-03T08:00:00.000+01:002015-07-03T08:00:08.031+01:00A Festa de Babette - Fim<br />
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<span style="font-family: Georgia, Times New Roman, serif;">"(...) Continuava imóvel, agora perdida em pensamentos. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- Sabem, <i>Mesdames</i> - disse por fim - essa gente pertencia-me, eram todos meus. Haviam sido educados, a um custo que as senhoras, pobrezinhas, não imaginam e nem sequer haviam de acreditar se vos dissesse; foram ensinados a compreender a grandeza da minha arte. Eu podia fazê-los felizes. Quando me esmerava, fazia-os completamente felizes. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fez uma pausa breve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">(...) Philippa acercou-se de Babette e abraçou-a. Sentiu o corpo da cozinheira como estátua de mármore contra o seu, que, esse sim, tremia da cabeça aos pés.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Por momentos ficou incapaz de falar. Depois murmurou:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- Mas isto não é o fim! Sinto, Babette, que isto não é o fim. No Paraíso há-de ser a grande artista que Deus quis que fosse!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">E disse ainda, com lágrimas correndo-lhe pelas faces:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-Ah, Babette, e os anjos serão felizes!"</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i>As últimas frases de "A Festa de Babette", Karen Blixen</i></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">O fim de um ciclo. Com tudo o que tem de bom e de nostálgico, também. Mas ponderado e desejado. Obrigada por terem feito parte deste sítio quotidiano.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sejam também felizes!</span>Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com164tag:blogger.com,1999:blog-9120594444105924003.post-88089304782768173102015-07-01T08:00:00.000+01:002015-07-01T08:00:11.420+01:00Queques de Chocolate e Iogurte<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">A Festa de Final de Ano da escola dos meus filhos já chegou. E, com ela, as habituais multas para abastecer a barraquinha do chocolate, a barraca que os acompanha desde os 3 anos de idade. Desta vez, queques de chocolate. E nem a chegada tardia de uma viagem de trabalho numa 6ªf muito à noitinha me demoveu da ideia de ser eu a fazê-los. E então, sábado bem de manhã, despertador a acordar-me e a cozinha a cheirar a forno e a chocolate. Bem a tempo do pequeno almoço dos mais pequenos, já que me pediram 12 para a escola e eu consegui fazer 14, de forma a poderem prová-los logo pela manhã! </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">100 ml de óleo</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">250 gr de farinha de trigo simples</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">60 gr de cacau em pó</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 colher de sobremesa de fermento em pó</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 pitada de sal</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">130 gr de açúcar amarelo</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">2 ovos</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;">2 iogurtes naturais </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white;">açúcar refinado q.b.</span><br style="line-height: 24px;" /><span style="background-color: white; line-height: 24px;"><b><br /></b></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;"><b><span id="goog_191677067"></span><span id="goog_191677068"></span>Preparação</b></span><br style="line-height: 24px;" /></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Numa tigela, juntar a farinha, o cacau, o fermento, o açúcar e o sal. Misturar tudo. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Noutra tigela, bater os ovos, juntar os iogurtes e o óleo e bater tudo. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Fazer um sulco no meio dos ingredientes secos e deitar os ingredientes líquidos batidos. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Misturar para ligar sem mexer demasiado. </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Deitar a massa em forminhas de papel enchendo-as até 2/3 da sua capacidade. Polvilhar com açúcar refinado, a gosto. </span><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">Ligar</span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;"> o forno a 170º e l</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">evar os queques ao forno durante 15 a 20 minutos ou até crescerem e ficarem firmes ao toque.</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;">Bom Apetite!</span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 24px;"><br /></span>Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com25tag:blogger.com,1999:blog-9120594444105924003.post-34814580982925940622015-06-29T08:00:00.000+01:002015-06-29T18:53:02.642+01:00A Salada preferida da Estação<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Tem sido a salada preferida dos últimos tempos: beterraba com laranja, queijo da Ilha, muita alface e bom tomate. Com o vinagre de que mais gostamos - <a href="http://www.coisasdoarcodovinho.pt/moura-alves-250ml.html">este </a>-, umas amêndoas torradas espalhadas aqui e ali e umas folhas de hortelã para um sabor fresco e inesperado e temos uma refeição leve mas cheia, cheia de sabores. Aprovada e muitas vezes repetida ;)</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 beterraba cozida</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 laranja</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">alface</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">tomate maduro ou tamarinhos cherry</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">queijo da Ilha</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">amêndoas torradas</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">vinagre Moura Alves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">azeite</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">folhas de hortelã</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Preparação</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dispor em pratos fundos alface bem lavada e enxuta. Colocar gominhos de tomate e temperal com um pouco de sal. Colocar depois a laranja e a beterraba em cubos, o queijo lascado, as amêndoas torradas e as folhinhas de hortelã. Temperar com azeite e vinagre e servir de imediato.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span></div>
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com20tag:blogger.com,1999:blog-9120594444105924003.post-49848181463091640882015-06-26T08:00:00.000+01:002015-06-26T08:00:05.904+01:00Libelinhas<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">A minha cozinha tem agora um bule cheio de libelinhas. Verde e lindo, para os chás de todos os dias. A ele se juntaram uns pratos com folha de videira brava, também verdes e muito bonitos. E a mesa para o lanche desse dia, com os avós presentes para experimentarem as panquecas de mirtilos, teve também bolo de limão e sementes de papoila, fruta fresca, chá, café e chocolate quente. Todos gostaram. Muito ;)</span><br />
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com8tag:blogger.com,1999:blog-9120594444105924003.post-9200027654947349882015-06-24T08:00:00.000+01:002015-06-24T08:00:06.371+01:00Salada de Abacate e Queijo Fresco<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Mais uma salada deliciosa, fresca e saciante. Para refeições ligeiras de dias de sol e de calor. Os tais que se querem muito, por esta altura, enquanto se antecipam coisas boas... Com um copo de vinho e um pouco de pão fica perfeito ;)</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(para dois pratos iguais ao das fotos)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 abacate maduro</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 queijo fresco saboroso</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">alface</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">tomatinhos cherry</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">amêndoas torradas</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">azeite e vinagre</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">pimenta preta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dispor as folhas de alface por dois pratos. Colocar depois tomatinhos cherry partidos ao meio, o abacate e o queijo fresco cortados em cubinhos. Temperar com azeite, vinagre e pimenta preta, a gosto. Adicionar uma mão cheia de amêndoas torradas e servir.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span></div>
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com10tag:blogger.com,1999:blog-9120594444105924003.post-4982058838379701452015-06-22T08:00:00.000+01:002015-06-22T08:00:12.656+01:00Ainda há Limões<br />
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E por isso as mesas vão sendo postas assim. Com os limões oferecidos por mãos amigas, bem no centro. Ao redor, uma série de coisas boas: filetes de pescada, arroz de favas, salada de alface e rabanete, bolo de iogurte para a sobremesa. Mais um dia feliz. Mais memórias acrescentadas em torno de uma mesa, com a família. A dias assim! ;)<br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com7tag:blogger.com,1999:blog-9120594444105924003.post-74896659082946893562015-06-19T08:00:00.000+01:002015-06-19T08:00:06.155+01:00Panquecas de Banana com Mirtilos<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Os pequenos-almoços com panquecas continuam... Não há melhor início de dia. Enquanto a casa dorme, aquela meia dúzia de ingredientes que em silêncio brilham juntos. Os cheiros do café a fazer, das panquecas ao lume, do sumo de laranja acabado de espremer. Desta vez (e doutras que já se seguiram ;)), as panquecas levaram um punhado de mirtilos. E que boas que ficaram. As novas preferidas do Diogo ;)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 ovo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 chávena de chá de leite</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 pitada de sal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 chávena de farinha</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 chávena de farelo ou de farinha de aveia</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 colher de sopa de farinha maizena</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 bananas maduras</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 chávena de chá de mirtilos</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Numa taça, bater o leite com o ovo, usando um garfo. Juntar uma pitada de sal, as farinhas e mexer bem. Esmagar as duas bananas muito bem e juntar ao preparado anterior. Adicionar os mirtilos e envolver. Levar uma frigideira ao lume com um pouquinho de manteiga (eu faço com duas frigideiras em simultâneo: gosto do ritual, mas se o processo puder ser mais rápido tanto melhor ;)...) e, quando estiver bem quente, colocar uma concha de massa. Ao fim de uns 2 minutos ou quando começarem a aparecer bolinhas virar do outro lado por mais uns 2 minutinhos. Repetir o processo até que a massa termine. Servir simples ,ou com queijo creme e morangos ou ainda com.... manteiga de amendoim ;)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span></div>
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com11tag:blogger.com,1999:blog-9120594444105924003.post-51048260227199766802015-06-17T08:00:00.000+01:002015-06-17T08:16:59.277+01:00Massada de Robalo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">A reutilização dos ingredientes ;) O que fazer com umas lascas generosas que sobraram de um robalo ao sal? Uma massada de peixe cheia de sabor! Com bons ingredientes não faltam opções para melhores refeições ;)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">lascas de <a href="http://afestadebabette.blogspot.pt/2015/03/robalo-de-mar-ao-sal-com-molho-vierge.html">robalo assado ao sal</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cebolinha</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 dentes de alho</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">azeite</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">molho de tomate frito q.b.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">massa de pimentão (1 colher de café)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">água ou água de cozer peixe (congelo muitas vezes a água de cozer garoupa ou pescada, por exemplo)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">250 gr de massa de cotovelo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">coentros</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Picar uma cebolinha e dois dentes de alho e refogar no azeite. Quando estiver bem puxadinho, acrescentar o molho de tomate (umas 4 colheres de sopa) e a massa de pimentão e mexer bem. Adicionar a água ou o caldo de cozer peixe e temperar de sal. Quando ferver, colocar a massa e reduzir a temperatura. Deixar cozer de acordo com as indicações da embalagem. Uns minutinhos antes de terminar a cozedura, acrescentar as lascas de peixe. Servir de imediato, polvilhado com coentros picados.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span></div>
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com5tag:blogger.com,1999:blog-9120594444105924003.post-1973775507589496992015-06-15T08:00:00.000+01:002015-06-15T08:00:11.104+01:00Misturar<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Misturar pratos únicos, todos diferentes, numa mesa. Deixar que os garotos escolham os preferidos. Preparar uns petiscos para um almoço tardio de sábado: empadas de galinha, ervilhas com manteiga e hortelã, salada de beterraba com laranja, salada verde com cebolinhas novas, queijo de S. Jorge e de S. Miguel, tostinhas de forno. A acompanhar tudo, uma limonada com muita hortelã e um sol lindo, quase de Verão. </span></div>
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com7tag:blogger.com,1999:blog-9120594444105924003.post-9672719931553573992015-06-12T08:00:00.000+01:002015-06-12T08:00:03.513+01:00Magret de Pato com Mel e Laranja e Ervilhas com Manteiga e Hortelã<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">A receita de magret de pato é a preferida aqui de casa. Para um jantar especial ou mesmo num dia de semana, como foi o caso. Tenho quase sempre peitos de pato no congelador e como o tempo de preparação é muito reduzido, torna-se um ingrediente versátil para qualquer ocasião. Mas sobre o pato, nada mais a acrescentar. A receita está <a href="http://afestadebabette.blogspot.pt/2014/12/pode-ser-ementa-de-hoje-magret-de-pato.html">aqui</a>, e tem sido recriada vezes sem conta sempre com o mesmo sucesso. A novidade, foi mesmo o acompanhamento. Umas ervilhas doces e tenras, cozinhadas de uma forma muito simples mas simultaneamente muito saborosa: ervilhas, manteiga e hortelã. Uma delícia!...</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredientes</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 chávena almoçadeira de ervilhas congeladas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">água</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sal, pimenta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 colher de sopa de manteiga</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 colher de chá de açúcar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 colher de sopa de folhinhas de hortelã picadas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">folhinhas de hortelã para colocar no final</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cozer as ervilhas em água fervente por 3 minutos. Escorrer. Num tachinho, derreter a manteiga e envolver nela as ervilhas, envolvendo-as muito rapidamente para ficarem brilhantes sem sobre-cozinharem. Temperar de sal e pimenta. Adicionar o açúcar e a hortelã picada e misturar bem. Servir de imediato, polvilhadas de mais hortelã.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com11tag:blogger.com,1999:blog-9120594444105924003.post-49938059240879611572015-06-08T08:00:00.001+01:002015-06-08T08:00:05.582+01:00Filetes de Peixe Espada com Crosta de Amêndoa<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;">Os jantares dias de semana podem ser feitos em pouco tempo e também terem mimos que os tornem especiais. São sempre especiais, não digo que não. São sempre momentos irrepetíveis, que a pressa dos dias nem sempre deixa saborear como deveria ser. Mas façamos um esforço. Estamos juntos, o dia de trabalho passado, a nossa casa como um castelo de muros altos que nos mantém seguros e protegidos do que não nos faz bem. E assim, tudo é redentor. Bom. De celebrar, mesmo que seja uma quarta ou quinta-feira ;) Uma forma de tornar ainda melhor um qualquer jantar de semana será, aos habituais filetes de peixe, acrescentar um pouco de amêndoa moída. O sabor fica especial e a textura mais crocante. Uma delícia!</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="line-height: 21px;">Ingredientes</b><br style="line-height: 21px;" /><b style="line-height: 21px;"><br /></b><span style="background-color: white; line-height: 21px;"></span><span style="line-height: 21px;">4 filetes de peixe espada generosos</span><br style="line-height: 21px;" /><span style="line-height: 21px;">sal, alho e sumo de limão, leite q.b.</span><br style="line-height: 21px;" /><span style="line-height: 21px;">farinha</span><br style="line-height: 21px;" /><span style="line-height: 21px;">2 ovos</span><br style="line-height: 21px;" /><span style="line-height: 21px;">2 colheres de sopa de pão ralado</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 colheres de sopa de amêndoa moída<br style="line-height: 21px;" /><span style="line-height: 21px;">azeite</span><br style="line-height: 21px;" /><span style="line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;"></span><span style="line-height: 21px;"><b>Preparação</b></span><br style="line-height: 21px;" /><span style="line-height: 21px;"><b><br /></b></span><span style="background-color: white; line-height: 21px;"></span><span style="line-height: 21px;">Uma hora antes, temperar o peixe com sal, alho fresco cortado às rodelas finas, um pouco de sumo de limão e cobrir com leite. Pré-aquecer o forno a 190ºC e colocar um fio de azeite na assadeira onde se vão colocar os filetes. Escorrer bem o peixe e retirar o alho. Passar os filetes por farinha, depois pelos ovos e finalmente pela mistura de amêndoa moída e pão ralado. Colocar na assadeira e, por cima, mais um fio ligeiro de azeite. Levar ao forno, por 15 minutos, virando a meio do tempo para que dourem por igual. Servir com arroz de favas e enfeitar com rodelas de limão.</span><br style="line-height: 21px;" /><span style="line-height: 21px;"><br /></span><span style="background-color: white; line-height: 21px;"></span><span style="line-height: 21px;">Bom Apetite!</span></span></div>
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com6tag:blogger.com,1999:blog-9120594444105924003.post-5185177226038529522015-06-05T08:00:00.000+01:002015-06-05T08:00:10.121+01:00Bolo de Chocolate com Amêndoa<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5 ovos</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 iogurte natural não açucarado</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 copos de iogurte de farinha</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 copos de iogurte de amêndoa moída</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 copos de iogurte de açúcar amarelo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 copo de iogurte de óleo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">125 gr de chocolate em pó</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 colher de chá de fermento</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">manteiga e farinha q.b.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bater os ovos com o açúcar por uns minutos. Acrescentar o óleo e o iogurte e voltar a bater. Adicionar por fim a farinha, a amêndoa, o chocolate e o fermento e bater bem até que a massa fique homogénea e fofa. Verter para uma forma de buraco, previamente untada com manteiga e polvilhada com farinha, e levar ao forno a 170ºC, por 35 minutos. Retirar do forno e desenformar.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span><br />
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com13tag:blogger.com,1999:blog-9120594444105924003.post-4893360376632153142015-06-03T08:00:00.000+01:002015-06-03T08:00:11.331+01:00Spaghetti alla Vongole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Este prato é para mim delicioso. Um prato fundo que albergue massa, amêijoas e coentros é sinónimo de prazer. Junta-se alho, azeite e vinho branco e temos um molho delicioso que faz brilhar ainda mais todos os sabores...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">250 gr de spaghetti</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Kg de amêijoas brancas de captura</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 dentes de alho</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">azeite</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">vinho branco </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">coentros</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Passar </span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">abundantemente</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">as amêijoas por água corrente e reservar. Num tacho largo e baixo, colocar um fio de azeite e dois dentes de alho picados. Quando estiver quente, acrescentar as </span><span style="font-family: Georgia, Times New Roman, serif;">amêijoas, um pouco de sal, um gole de vinho branco e coentros picados. Mexer bem. Assim que estas abrirem todas, retirá-las do lume com uma escumadeira, reservando o líquido que se formou também à parte. Entretanto, cozer a massa, al dente, em água a ferver com sal. Retirar do lume e escorrer bem a massa. Levar de novo a massa ao lume, juntando as amêijoas cozinhadas e o caldo da sua cozedura. Envolver bem e deixar aquecer por uns instantes. Colocar mais coentros e servir de imediato!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com6tag:blogger.com,1999:blog-9120594444105924003.post-86728940680319217452015-06-01T08:00:00.000+01:002015-06-01T08:00:12.038+01:00Junho<div class="separator" style="clear: both; text-align: center;">
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Começa o mês que faz começar o Verão. E isso, só por si, já é de celebrar. Antecipar os dias melhores, os dias de sol, compridos, em que parece caber sempre mais um bocadinho de tempo. Os dias dos meses quentes estão aí. E isso pede cor e alegria à mesa. Um jantar com as cores de Portugal e com o sabor do nosso mar. Amêijoas brancas de captura, coentros, queijo da Ilha, bolo de chocolate com amêndoa. E um enorme sorriso por tudo o que temos. Por tudo o que somos. Tão privilegiados por viver na metade mais abençoada do planeta. Tão agradecidos por andar aqui. Felizes só por isso, que é tanto.<br />
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com12tag:blogger.com,1999:blog-9120594444105924003.post-83824044317726470062015-05-29T08:00:00.000+01:002015-05-29T08:00:01.614+01:00Arroz de Pato<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Um prato recorrente na cozinha portuguesa, mas que é muitas vezes maltratado... Ou porque fica muito desenxabido, ou muito gorduroso, muito claro ou muito torrado, o certo é que as desilusões com o arroz de pato são mais frequentes do que as vezes que me sabe bem. Por isso, e depois de uma série desses "encontros não amigáveis", este passou a ser um dos pratos que evito comer fora de casa. Sobretudo desde que acertei com a receita que me sabe mesmo bem... Esta:</span><br />
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<b>Ingredientes</b></span><br />
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1 pato pequeno</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 ramo de cheiros</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 laranja</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 folha de louro</span><br />
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1 chávena almoçadeira de arroz carolino bem cheia</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cebola</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 dentes de alho</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">azeite</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">molho inglês</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 de chouriço de carne</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">50 gr de bacon pouco gordo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 de cenoura</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sal, pimenta preta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 chávenas almoçadeiras de água de cozer o pato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pouco de leite</span><br />
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<b>Preparação</b></span><br />
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Arranjar o pato, retirar a pele e levar a cozer em água com um pouco de sal, uma folha de louro, uma laranja e um ramo de cheiros (usei apenas salsa). Quando estiver bem tenro, retirar e reservar a água, mantendo-a quente. Desfiar o pato, removendo todos os ossos e cartilagens. Num tacho de base larga, refogar uma cebola e dois dentes de alho bem picadinhos com um fio de azeite. Quando estiver bem alourado, juntar um pouco de molho inglês (umas 2 a 3 colheres de sopa) e deixar evaporar uns segundos. Adicionar o arroz e envolver bem, deixando fritar por um minuto ou dois. Adicionar depois 1/4 do chouriço e 1/4 do bacon partidos em cubinhos. Juntar depois o caldo da água de cozer o pato (no dobro da medida do arroz), o pato desfiado, rectificar o sal (se necessário) e polvilhar com um pouco de pimenta preta. Deixar cozinhar até ficar quase cozido. Entretanto, ligar o forno a 180ºC e cozer umas rodelas de cenoura em água e sal por uns 5 minutos. Numa assadeira, colocar o arroz de pato e pincelar com um pouco de leite. Cobrir com o restante chouriço às rodelas, o restante bacon em fatias e as rodelas de cenoura. Levar ao forno por uns 10 minutos (ou mais se se gostar dele bem tostado) e servir bem quentinho.</span><br />
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Bom Apetite!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">PS. Outra receita deliciosa de arroz de pato (provada e aprovada ;)), com o toque exótico das passas e dos pinhões a acompanhar a doçura da cenoura, pode ser encontrada <a href="http://d-amar.blogspot.pt/2013/06/um-certo-arroz-de-pato.html">aqui</a>, no site da minha amiga com nome de água... </span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com4tag:blogger.com,1999:blog-9120594444105924003.post-40582207338422949092015-05-27T08:00:00.000+01:002015-05-27T08:00:09.153+01:00Sempre os Pequenos Almoços<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Adoro pôr a mesa para o pequeno-almoço. Mais um dia a começar a todas as possibilidades em cima da mesa. Mesmo. Um novo dia que estaremos a viver. Gosto especialmente das de fim-de-semana. Também estas, como as da semana, são postas de véspera. Gosto de deixar isso adiantado. E depois no dia, preparar o café, o chá, o sumo fresco de laranja. Mel, compotas, pão. Por vezes requeijão, ou bolo, ou panquecas. Fruta ou frutos secos. Conforme o dia e a vontade. Depois chamá-los. E saborear juntos mais uma das primeiras refeições do dia.</span><br />
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com9tag:blogger.com,1999:blog-9120594444105924003.post-74907046663331730612015-05-25T08:00:00.000+01:002015-05-25T08:00:07.182+01:00Domingo com Bolinhos de Bacalhau e Arroz de Tomate e Aipo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Domingo rima sempre com comidas saborosas e mesas bonitas. Um creme de legumes, uns bolinhos de bacalhau com um arroz de tomate e aipo bem aromático e uma fatia de bolo de amêndoa com gengibre. Foi assim que terminou mais um fim-de-semana...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 chávena almoçadeira de arroz carolino</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cebola</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 dente de alho</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">azeite</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sal</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 folha de louro</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 talo de aipo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 colheres de sopa de tomate frito</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 gole de vinho branco</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 chávenas almoçadeiras de água ou de caldo de peixe (usei a água de cozer uma cabeça de garoupa)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">salsa picada</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Num tacho, refogar uma cebola e um dente de alho picados num pouco de azeite. Acrescentar o aipo cortado em cubinhos, a folha de louro e o tomate e mexer bem. Adicionar o vinho branco e deixar evaporar um pouco. Acrescentar de seguida a água ou o caldo de peixe, rectificar o sal e deixar ferver. Juntar o arroz, mexer com um garfo e baixar o lume. Deixar cozinhar por uns 15 minutos. Servir de imediato, a acompanhar uns bolinhos de bacalhau, polvilhado com salsa picada.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span></div>
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com5tag:blogger.com,1999:blog-9120594444105924003.post-34049872819938101982015-05-22T08:00:00.000+01:002015-05-22T08:00:02.059+01:00Quadrados de Canela<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Um bolo delicioso, este. Aromático, ideal para um pequeno-almoço, a acompanhar uma chávena de café, um lanche, com uma chávena de chá, ou para uma sobremesa, acompanhado de figos em calda e lascas de queijo da Ilha. Resumindo, perfeito para qualquer ocasião! Difícil mesmo será ficar por apenas um quadrado...</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">5 ovos</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 iogurte natural não açucarado</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 copos de iogurte de farinha</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 copos de iogurte de açúcar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 copo de iogurte de óleo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 colheres de sopa rasas de canela em pó</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 colher de chá de fermento</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">manteiga e farinha q.b.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">açúcar confeiteiro</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bater os ovos com o açúcar por uns minutos. Acrescentar o óleo e o iogurte e voltar a bater. Adicionar por fim a farinha, a canela e o fermento e bater bem até que a massa fique homogénea e fofa. Verter para um tabuleiro de ir ao forno, previamente untado com manteiga e polvilhado com farinha, e levar ao forno a 170ºC, por 20 minutos. Retirar do forno e desenformar. Quando estiver frio, cortar em quadrados e polvilhar com açúcar confeiteiro. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span><br />
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com6tag:blogger.com,1999:blog-9120594444105924003.post-38339809826160651582015-05-20T08:00:00.000+01:002015-05-20T08:00:02.681+01:00Mesa para Dias Felizes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Ter os meus pais para almoçar é um dia feliz ;) Celebrar com uma mesa especial. Com uma ementa cheia de coisas de que gostam. <a href="http://afestadebabette.blogspot.pt/2015/03/robalo-de-mar-ao-sal-com-molho-vierge.html">Robalo ao Sal com Molho Vierge</a>, Esparregado de Grelos, Quadrados de Canela com Figos e Queijo da Ilha. Mais momentos bonitos ao redor da mesa. Mais dias felizes para guardar na memória...</span><br />
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<br />Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com5tag:blogger.com,1999:blog-9120594444105924003.post-88311527054198755762015-05-18T08:00:00.000+01:002015-05-18T08:00:11.717+01:00O Jacinto<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Um dos meus restaurantes de Lisboa. Sóbrio, discreto, com um serviço muito atencioso. Sempre que me apetece a empada de garoupa ou o arroz de lingueirão, o <a href="http://jacinto-lisboa.com/">Jacinto</a> é ponto de paragem obrigatório. Neste dia, à minha empada juntou-se um cabrito assado no forno que fez as delícias do Zé. É bom saber que há sítios assim. Constantes. Que encontramos iguais uma e outra vez e que nos oferecem a qualidade a que estamos habituados. Vida longa ao Jacinto!...</span>Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com5tag:blogger.com,1999:blog-9120594444105924003.post-32820790683472389662015-05-15T08:00:00.001+01:002015-05-15T08:00:03.912+01:00Bolo de Alfarroba e Mel<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Têm sido momentos bons com cada um dos meus filhos. Isto de se ter gémeos tem que se lhe diga... Andam sempre colados um ao outro e nós, mesmo sem querer, acabamos a maior parte das vezes a andar com os dois sempre para toda a parte, porque simplesmente é mais fácil assim. Mas depois fazemos questão de dar a atenção de "filho único"que eles merecem. E eles também precisam (mesmo que não o saibam) de estar um pouco um sem o outro. Um desses momentos especiais tem sido o "dia do bolo". Ora um, ora outro, têm-me ajudado a preparar o bolo do fim-de-semana. E já têm ideias e dão sugestões... Desta vez, o Rodrigo fez praticamente sozinho um bolo de alfarroba com mel. E o mano gostou muito ;)...</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredientes</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 iogurte grego natural e não açucarado</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 vezes muito mal cheias da medida do copo de iogurte de açúcar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2,5 vezes a medida do copo de iogurte de farinha</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1,5 vez a medida do copo de iogurte de alfarroba</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 vez a medida do copo de iogurte de óleo </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">5 ovos inteiros</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 colheres de sopa de mel </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 colher de chá de fermento</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">manteiga e farinha para a forma</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Preparação</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bater muito bem os ovos com o açúcar. Juntar o iogurte e continuar a bater. Adicionar a farinha, a alfarroba, o mel e o óleo e envolver bem. Juntar o fermento e envolver delicadamente. Levar ao forno, sem pré-aquecer, a 170ºC durante 35 a 40 minutos. Desenformar ainda quente.</span></div>
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<span style="text-align: start;"><span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span></span></div>
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com5tag:blogger.com,1999:blog-9120594444105924003.post-85003798921069879932015-05-13T08:00:00.000+01:002015-05-13T08:00:07.312+01:00Domingo<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Mais um domingo feliz. Uma toalha dada pela minha sogra, mandada bordar para a sua 1ª comunhão, há 60 anos atrás. Pratos de sopa da casa dos meus bisavós. Outras coisas daqui e dali, que vão povoando a nossa casa e dando vida aos nossos dias. E a família reunida, para mais um domingo. Com creme de cebola e gengibre, bifes com molho de cogumelos, fruta, bolo e biscoitos para a sobremesa...</span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com6tag:blogger.com,1999:blog-9120594444105924003.post-1772506412723633262015-05-11T08:00:00.000+01:002015-05-11T08:00:01.188+01:00Cogumelos Recheados<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Uma entrada deliciosa ou um jantar leve para dias especiais. Um improviso que saiu feliz, e que merece ser partilhado e repetido. Para nós foi o jantar leve de um domingo que finalmente piscou bem o olho à Primavera!</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredientes</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">(1 cogumelo por pessoa se for uma entrada; 2 por pessoa se for prato principal)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">4 cogumelos brancos ou portobellos grandes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">bacon qb</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">molho inglês</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">azeite</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">sal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salsa</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">pimenta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 fatias de queijo</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preparação</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ligar o forno, na função aquecer com grelha a 190ºC. Lavar bem os cogumelos com uma escovinha. Retirar os pés e, com a ajuda de uma faca, escavar um pouco o seu interior. Picar os pés e o excesso que se retirou dos cogumelos e reservar. Cortar bacon aos quadradinhos, a gosto. Levar uma frigideira ao lume com um pouquinho de azeite. Quando quente, juntar o bacon e os cogumelos e deixar saltear por uns minutos. Colocar um pouquinho de sal, uma borrifadela de molho inglês e salsa picada e deixar apurar mais um pouquinho. Reservar. Rechear cada cogumelo com a mistura de cogumelos salteados com bacon. Colocar meia fatia de queijo por cima de cada cogumelo, um fio de azeite por cima e levar ao forno por 20 a 25 minutos ou até que os cogumelos estejam cozidos e o queijo gratinado. Servir de imediato, polvilhados com um pouco de pimenta preta e uma boa salada de alface.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bom Apetite!</span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com9tag:blogger.com,1999:blog-9120594444105924003.post-54713861279235673252015-05-08T08:00:00.000+01:002015-05-08T08:00:12.233+01:00Pescada com Molho de Mostarda<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Uma receita deliciosa de pescada, inspirada <a href="http://afestadebabette.blogspot.pt/2015/03/peitos-de-frango-com-molho-de-mostarda.html">nesta</a>. Fica uma delícia e agradou a todos, com o seu molho encorpado e aromático, que combinou muito bem com a textura suave da pescada. A repetir, sem dúvida!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;"><b>Ingredientes</b></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">5 lombos de pescada</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 dentes de alho (esmagados e com um pouco da casca) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 folha de louro (sem a nervura do meio) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 copo de vinho branco </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 copo de água</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tigela de ervilhas (congeladas) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 colher (de sopa) de grãos de mostarda</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 colher de chá de mostarda em creme</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 colher (de sobremesa) de Maizena </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">sal, azeite e pimenta preta q.b. </span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Preparação</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 19.5px;">Colocar no tacho os lombos de pescada e temperar logo com sal e com pimenta preta. A seguir, os alhos esmagados, o louro e o vinho branco. Acrescentar um fio generoso de azeite, as mostardas e misturar bem os temperos, usando as mãos. Levar ao lume durante 20 minutos. Nos primeiros 5 minutos, o lume deve estar forte e o tacho sem a tampa. A seguir, juntar o copo de água, tapar e deixar estar durante 15 minutos certos, mexendo de vez em quando. Decorrido esse tempo, rectificar os temperos e retirar um pouco do molho para uma chávena. Acrescentar a Maizena, dissolvendo bem. Depois de bem misturado, colocar no tacho, mexer e deixar cozinhar por mais um minuto. Desligar o lume e juntar as ervilhas, fechando a tampa e deixando estar durante cinco minutos, antes de servir. </span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 21px;"><b><br /></b></span><span style="background-color: white; line-height: 21px;"></span><span style="line-height: 21px;">Bom Apetite!</span></span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com6tag:blogger.com,1999:blog-9120594444105924003.post-34150795625706190772015-05-06T08:00:00.000+01:002015-05-06T08:00:09.060+01:00Branco<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">Mesas brancas são sempre bonitas. E de vez em quando sabe bem voltar a elas. Descansar da cor. A segurança de uma toalha branca, da louça suave, de deixar brilhar a luz que vem do branco. Mais depurada, fica uma mesa onde apetece estar. Branco sobre branco. A ementa desse dia: Queijo amarelo de Castelo Branco, Pescada com Molho de Mostarda e Arroz de Coentros, Bolo de Amêndoa com Doce de Abóbora e Laranja. </span><br />
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Babettehttp://www.blogger.com/profile/14373878766431633874noreply@blogger.com7