tag:blogger.com,1999:blog-73691647991078029942024-03-10T08:26:43.425+00:00Na cozinha da LeonorNa Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.comBlogger535125tag:blogger.com,1999:blog-7369164799107802994.post-64868433899407841582023-02-07T21:30:00.002+00:002023-02-07T21:51:47.663+00:00Pão de Forma com Queijo e Fiambre no Forno<p> Ingredientes:</p><p><br /></p><div><div class="x1jx94hy x8cjs6t x1ch86jh x80vd3b xckqwgs xfh8nwu xoqspk4 x12v9rci x138vmkv x13fuv20 xu3j5b3 x1q0q8m5 x26u7qi x178xt8z xm81vs4 xso031l xy80clv x6ikm8r x10wlt62 x16n37ib xq8finb" style="border-bottom-color: var(--divider); border-left-color: var(--divider); border-radius: 16px; border-right-color: var(--divider); border-style: solid; border-top-color: var(--divider); border-width: 1px; margin-left: 12px; margin-right: 12px; overflow: hidden;"><div><div class="x1y332i5" style="margin-top: -1px;"><div dir="auto"><div dir="auto"><div class="x1iorvi4 x1pi30zi x1swvt13 x1l90r2v" data-ad-comet-preview="message" data-ad-preview="message" style="padding: 4px 16px 16px;"><div class="x78zum5 xdt5ytf xz62fqu x16ldp7u" style="display: flex; flex-direction: column; margin-bottom: -5px; margin-top: -5px;"><div class="xu06os2 x1ok221b" style="margin-bottom: 5px; margin-top: 5px;"><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x1lliihq x1s928wv xhkezso x1gmr53x x1cpjm7i x1fgarty x1943h6x xudqn12 x3x7a5m x6prxxf xvq8zen xo1l8bm xzsf02u x1yc453h" color="var(--primary-text)" dir="auto" style="display: block; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="font-family: inherit; font-size: 0.9375rem; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">12 Fatias de Pão de forma </div><div dir="auto" style="font-family: inherit;">200 <span style="font-family: inherit;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>Gramas de queijo flamengo </div><div dir="auto" style="font-family: inherit;">200 Gramas de Fiambre</div><div dir="auto" style="font-family: inherit;">4 a 6 Ovos </div><div dir="auto" style="font-family: inherit;">200 ml de leite </div><div dir="auto" style="font-family: inherit;">Margarina q.b.</div><div dir="auto" style="font-family: inherit;">Óregaos q.b.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="font-family: inherit; font-size: 0.9375rem; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Preparação:</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="margin: 0.5em 0px 0px; overflow-wrap: break-word;"><div dir="auto" style="font-family: inherit; font-size: 0.9375rem; white-space: pre-wrap;">Num pyrex de ir ao forno unta-se um pouco com margarina, depois colocamos Fatias de Pão de forma, queijo, fiambre e alternadamente Pão novamente. </div><div dir="auto" style="font-family: inherit; font-size: 0.9375rem; white-space: pre-wrap;">Batem-se os ovos e junta-se o leite, depois colocamos em cima das últimas Fatias de Pão. </div><div dir="auto" style="font-family: inherit; font-size: 0.9375rem; white-space: pre-wrap;">Salpicamos com óregaos. </div><div dir="auto" style="font-family: inherit; font-size: 0.9375rem; white-space: pre-wrap;">Leva-se ao forno durante mais ou menos 30 minutos.</div><div dir="auto" style="font-family: inherit; font-size: 0.9375rem; white-space: pre-wrap;">Espero que goste e bom apetite!</div><div dir="auto" style="font-family: inherit; font-size: 0.9375rem; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZP7rFwHv2ksSCO33dgC4-tb0b6UZzjIpXFbF_-RZPljBpILJfgeRZIqyX3RVYfFbKUALfrnsKgAN5V8JKLKEz_RmVfevvdm2QY-VlMOE5ViK9sKOLH1vwhHwodO-jOEtAhYs4cpKomU6ZtJ8iC5uClVErPr9LKAV8C6qEflKowDimbwmB7CQtsp7Jg/s1481/P%C3%A3o%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1481" data-original-width="1184" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZP7rFwHv2ksSCO33dgC4-tb0b6UZzjIpXFbF_-RZPljBpILJfgeRZIqyX3RVYfFbKUALfrnsKgAN5V8JKLKEz_RmVfevvdm2QY-VlMOE5ViK9sKOLH1vwhHwodO-jOEtAhYs4cpKomU6ZtJ8iC5uClVErPr9LKAV8C6qEflKowDimbwmB7CQtsp7Jg/w320-h400/P%C3%A3o%202.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyRz7e6Gy59SS-Kok_q-7SVH1Ersp3jEJ2wR9WAeTGlkWwVpQ3r2nHXezftORxFXrJDBO4PYrBGpnFTe2esbVywvq7YUdhRFeH_Qu4JlLoAKO4F9k-Z0SQcyb1Nc02efZsWxLmeOMLebqIwXONOnMQSJrJtKNG23MLqRpyuYr23l5VSafp4uyXEtw0w/s1429/P%C3%A3o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="954" data-original-width="1429" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyRz7e6Gy59SS-Kok_q-7SVH1Ersp3jEJ2wR9WAeTGlkWwVpQ3r2nHXezftORxFXrJDBO4PYrBGpnFTe2esbVywvq7YUdhRFeH_Qu4JlLoAKO4F9k-Z0SQcyb1Nc02efZsWxLmeOMLebqIwXONOnMQSJrJtKNG23MLqRpyuYr23l5VSafp4uyXEtw0w/w400-h268/P%C3%A3o.jpg" width="400" /></a></div><br /><div dir="auto"><br /></div></div></span></div></div></div></div></div></div></div></div></div><div><div class="x168nmei x13lgxp2 x30kzoy x9jhf4c x6ikm8r x10wlt62" data-visualcompletion="ignore-dynamic" style="border-radius: 0px 0px 8px 8px; overflow: hidden;"><div><div><div><div class="x1n2onr6" style="position: relative;"><div class="x6s0dn4 xi81zsa x78zum5 x6prxxf x13a6bvl xvq8zen xdj266r xktsk01 xat24cr x1d52u69 x889kno x4uap5 x1a8lsjc xkhd6sd xdppsyt" style="align-items: center; 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z-index: 1;" tabindex="0"><div class="x9f619 x1ja2u2z xzpqnlu x1hyvwdk xjm9jq1 x6ikm8r x10wlt62 x10l6tqk x1i1rx1s" style="box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); height: 1px; overflow: hidden; position: absolute; width: 1px; z-index: 0;"><span face="Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif" style="color: #65676b;"><span style="font-size: 15px;">https://www.facebook.com/photo/?fbid=718204886562151&set=pcb.1848122195574789</span></span></div><div class="x9f619 x1ja2u2z xzpqnlu x1hyvwdk xjm9jq1 x6ikm8r x10wlt62 x10l6tqk x1i1rx1s" style="box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); color: inherit; font-family: inherit; font-size: 0.9375rem; height: 1px; overflow: hidden; position: absolute; width: 1px; z-index: 0;"><br /></div><div class="x9f619 x1ja2u2z xzpqnlu x1hyvwdk xjm9jq1 x6ikm8r x10wlt62 x10l6tqk x1i1rx1s" style="box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); color: inherit; font-family: inherit; font-size: 0.9375rem; height: 1px; overflow: hidden; position: absolute; width: 1px; z-index: 0;">Todas as reaçõe</div></div></div><div class="x1c4vz4f x2lah0s xci0xqf" style="background-color: white; color: #65676b; flex-grow: 0; flex-shrink: 0; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 0.9375rem; width: 7px;"></div><span style="align-items: stretch; font-size: 0.9375rem; justify-content: space-between;"><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 x2lah0s x1qughib x1qjc9v5 xozqiw3 x1q0g3np xykv574 xbmpl8g x4cne27 xifccgj" style="align-items: stretch; background-color: white; box-sizing: border-box; color: #65676b; display: flex; flex-flow: row nowrap; flex-shrink: 0; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; justify-content: space-between; margin: -6px; position: relative; z-index: 0;"></div></span></div></div></div></div></div></div></div>Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com1tag:blogger.com,1999:blog-7369164799107802994.post-36830644370014673242022-12-31T16:53:00.000+00:002022-12-31T16:53:01.164+00:00Bom Ano Novo de 2023<p> Na Cozinha da Leonor deseja a todos os seguidores um feliz ano de 2023 com tudo de bom!</p><p>Beijos e abraços</p><p><br /></p><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #202124; font-family: inherit; font-size: 28px; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="en">Na Cozinha da Leonor wishes all followers a happy year 2023 with all the best!
Kisses and hugs</span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #202124; font-family: inherit; font-size: 28px; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="en"><br /></span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="background-color: #f8f9fa; border: none; color: #202124; font-family: inherit; font-size: 28px; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="en"><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="fr">Na Cozinha da Leonor souhaite à tous ses followers une bonne année 2023 avec tout le meilleur !
Bisous et câlins</span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="fr"><br /></span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="fr"><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="es">¡Na Cozinha da Leonor desea a todos los seguidores un feliz año 2023 con todo lo mejor!
Besos y abrazos</span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="es"><br /></span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="es"><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="it">Na Cozinha da Leonor augura a tutti i follower un felice anno 2023 con tutto il meglio!
Baci e abbracci</span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrHxMxgCGb2NXCuYm4d2LHFEn62ZtmuY5iHv3P3Ajol5yPRvc7CoV5Gkz4cq4-JjbCeZY0l0V_tYYN_qvw0qLLsud0GN-ncvceqxnNcTev3o6m9t7p6ch_jj6LRwRKXSVebntqJdLtMri0Ybccz7F5Di7tuYGRbQh_tPRa3bB0S-8eitqnUT9g_HIU-w" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1204" data-original-width="2000" height="193" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrHxMxgCGb2NXCuYm4d2LHFEn62ZtmuY5iHv3P3Ajol5yPRvc7CoV5Gkz4cq4-JjbCeZY0l0V_tYYN_qvw0qLLsud0GN-ncvceqxnNcTev3o6m9t7p6ch_jj6LRwRKXSVebntqJdLtMri0Ybccz7F5Di7tuYGRbQh_tPRa3bB0S-8eitqnUT9g_HIU-w=w291-h193" width="291" /></a></div><span class="Y2IQFc" lang="it"><br /></span></pre><pre class="tw-data-text tw-text-large tw-ta" data-placeholder="Tradução" dir="ltr" id="tw-target-text" style="border: none; font-family: inherit; line-height: 36px; margin-bottom: -2px; margin-top: -2px; overflow-wrap: break-word; overflow: hidden; padding: 2px 0.14em 2px 0px; position: relative; resize: none; unicode-bidi: isolate; white-space: pre-wrap; width: 270px;"><span class="Y2IQFc" lang="it"><br /><br /></span></pre></span></pre></span></pre></span></pre>Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com1tag:blogger.com,1999:blog-7369164799107802994.post-27928069250051525232022-02-27T23:35:00.001+00:002022-02-27T23:35:13.533+00:00Mousse de Laranja da Minha Bisavó Maria<p>Ingredientes: </p><p> 6 Ovos </p><p>6 Folhas de gelatina neutra</p><p>6 Colheres das de sopa de açúcar</p><p>6 Laranjas</p><p>2 Colheres das de sopa de água quente</p><p><br /></p><p>Preparação:</p><p>Batem-se as gemas muito bem batidas com o açúcar, desmanche a gelatina na água quente e junte com o sumo de laranja e com o primeiro preparado.</p><p>Junte as claras em castelo bem batidas .</p><p>Disponha numa taça grande ou em tacinhas pequenas e leve ao frigorifico durante umas horas ou de um dia para outro.</p><p>Nota: É uma receita muito fresquinha e económica!</p><p>Esta receita é a minha participação para o ingrediente do mês dos blogs Intrusa na Cozinha e da Flor Rosmaninho.</p><p><br /></p><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1851" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnqM0X5ytVn4VUBHKCffoQjQEvxK3zTjGsdlKq0Fao3IeQQ1HGcgQiV6gTQEMBtiHzgXheKjkuoXgyDbdBeUfMDhciJ20QMWo4W0_1hbyt05VTuPY-KdSHqn47nLlWBVBKHGGf6bOdr3dPKOYBfnrP57yg94KkC8E5nxLgG_m_4msQvvEmWbz2MrHCJQ=w370-h400" width="370" /></a></div><br /><p><br /></p>Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com6tag:blogger.com,1999:blog-7369164799107802994.post-8528360041891738352022-01-19T21:03:00.004+00:002022-01-19T21:03:39.566+00:00O Blog faz anos hoje 9 º aniversário<p> Boa noite a todos, ao fim de um grande tempo parado o blog finalmente vai estar ativo novamente com muitas receitas novas , etc....</p><p>Hoje o blog faz 9 anos, Muitos parabéns!!!!!!</p><p>Muito obrigada a todos que me seguem e que gostam das minhas receitinhas e não só!!!!</p><p>Beijinhos</p><p><br /></p><p> Good night everyone, after a long time off the blog will finally be active again with lots of new recipes, etc....</p><p>Today the blog is 9 years old , congratulations!!!!!</p><p>Thank you so much to everyone who follows me and who likes my recipes and more!!!!!</p><p>Kisses</p><p><br /></p><p>Buenas noche a todos, después de mucho tiempo sin actividad por fin el blog vuelve a estar activo com muchas recetas nuevas, etc...</p><p>Hoy el blog cumple 9 años, Felicidades!!!!</p><p>Muchas gracias a todos los que me siguen y les gustan mis recetas y mas!!!!</p><p>Besos</p><p><br /></p><p>Bonsoir á tous, aprés une longue période d´arrêt le blog va enfin être de nouveau actif avec plein de nouvelles recettes, etc..</p><p>Aujourd´hui le blog a 9 ans, Félicitations!!!!</p><p>Merci beaucoup á tous ceux qui me suivent et qui aiment mes recettes et plus!!!!</p><p><br /></p><p>Bisous</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtzkeAUE7sbXIAtRX_BroK0GTg6S4UP9FBZ5X0W2n1T6O3drHvnXWHspSaD1yvNlPSmF0rQm_vEYqHmD7bGU4rnIhKoTh0ilIxbU3Vb6jNuB2jO96uC4cBqR3tfdZ-WPIgN4OF9oxCYlZ/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="980" data-original-width="1906" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtzkeAUE7sbXIAtRX_BroK0GTg6S4UP9FBZ5X0W2n1T6O3drHvnXWHspSaD1yvNlPSmF0rQm_vEYqHmD7bGU4rnIhKoTh0ilIxbU3Vb6jNuB2jO96uC4cBqR3tfdZ-WPIgN4OF9oxCYlZ/" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com3tag:blogger.com,1999:blog-7369164799107802994.post-75785618696237553782020-03-04T21:53:00.000+00:002020-03-04T21:53:11.337+00:00Lombo Assado no FornoIngredientes:<br />
<br />
1 Lombo de porco cortado em fatias<br />
2 Colheres das de sopa de alho em pó<br />
1 Embalagem pequena de polpa de tomate Guloso<br />
2 Folhas de Louro suldouro<br />
3 Colheres das de sopa de tempero pimentão doce e louro<br />
Sumo de 3 limões<br />
1 Caldo knorr de carne<br />
Vinho branco q.b.<br />
1 Colher das de sopa de colorau em pó<br />
Coentros q.b.<br />
Sal Rui Simeão q.b.<br />
Margarina q.b.<br />
<br />
Preparação:<br />
<br />
Num pyrex de ir ao forno coloca-se todos os ingredientes, depois leva-se ao forno quente + - 40 a 50 minutos. Durante o processo vá vendo e rectificar os temperos conforme achar se for necessário mais alguma coisa tipo ex: vinho branco ou próprio tempo de forno!<br />
Espero que goste e bom apetite!<br />
<br />
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Antes de ir ao Forno<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com4tag:blogger.com,1999:blog-7369164799107802994.post-12135625842925633212020-03-03T22:20:00.000+00:002020-03-03T22:20:23.521+00:00Lasanha á bolonhesa ( tradicional)Ingredientes:<br />
<br />
600 Gramas de carne de vaca picada<br />
Azeite q.b.<br />
1 Cebola picada<br />
2 Dentes de alho picados<br />
2 Folhas de louro<br />
200 Gramas de polpa de tomate<br />
1/2 Copo de vinho branco<br />
Sal e pimenta q.b.<br />
9 Placas de massa para lasanha fresca<br />
400 ml de molho béchamel<br />
200 Gramas de queijo mozzarella ralado<br />
<br />
Preparação:<br />
<br />
Num tacho, coloque um pouco de azeite, a cebola e os alhos picados e as folhas de louro. Deixe refogar.<br />
Junte depois a carne picada e tempere com sal e pimenta. Mexa bem para soltar a carne.<br />
Adicione a polpa de tomate aos poucos e o vinho branco. Envolva e deixe cozinhar durante 10 minutos. No fim, rejeite as folhas de louro.<br />
Numa travessa de forno, espalhe um pouco de carne, o suficiente para cobrir o fundo.<br />
Por cima, disponha três placas de massa de lasanha e cubra a massa com outra camada de carne.<br />
Repita o processo até formar 3 camadas de carne, intercaladas com 3 camadas de massa. A última camada deverá ser de massa.<br />
Por fim, cubra com o molho béchamel e polvilhe com queijo ralado.<br />
Leve ao forno entre os 180 a 200ºC , durante 30- 40 minutos ou até ficar bem douradinho.<br />
<br />
Espero que goste e bom apetite!<br />
<br />
Fonte :<a href="http://recantocomtempero.blogspot.com/2019/11/lasanha-bolonhesa-tradicional.html">http://recantocomtempero.blogspot.com/2019/11/lasanha-bolonhesa-tradicional.html</a><br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com2tag:blogger.com,1999:blog-7369164799107802994.post-45249393240768534792020-02-20T22:27:00.001+00:002020-02-20T22:27:38.122+00:00MASSADA DE MARISCOIngredientes:<br />
<br />
500 Gramas de massa de cotovelinhos<br />
1 Kg de Berbigão<br />
350 Gramas de mexilhão cozido<br />
1 Cebola cortada em pedaçinhos<br />
3 Dentes de alho cortado em pedaçinhos<br />
250 Gramas de miolo de camarão 80/100<br />
250 Gramas de delicias do mar<br />
1 Colher das de sopa de polpa de tomate<br />
1 Pacote pequeno de passata de tomate, oregãos e mangericão Guloso<br />
1 Colher das de sopa de alho em pó suldouro<br />
Sal Rui Simeão q.b.<br />
Azeite q.b.<br />
Água q.b.<br />
<br />
Preparação:<br />
<br />
Umas horas antes colocamos o berbigão vivo num alguidar com água e sal para sair as areias.... e lavar bem.<br />
Num tacho colocamos a cebola, os dentes de alho e o azeite, deixa-se ficar transparente.<br />
Depois junta-se a polpa de tomate e um pouco de passata de tomate e deixa-se cozinhar. De seguida juntamos água, deixa-se ferver e depois colocamos a massa e tempera-se com sal e alho em pó.<br />
Quando estiver quase pronto acrescenta-se os mariscos ( Berbigão, mexilhão, miolo de camarão e delicias do mar), envolve-se tudo.<br />
Acrescenta-se água se necessitar mais molho e rectificar os temperos.<br />
Serve-se com coentros ou salsa picada!<br />
Espero que goste e bom apetite!<br />
<br />
Fonte: Esta receita é da Mary Vi do grupo do facebook " Cantinho das Cozinheiras"<br />
<br />
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com1tag:blogger.com,1999:blog-7369164799107802994.post-758424306704538702020-02-19T21:29:00.000+00:002020-02-19T21:29:03.315+00:00SALADA FRIA COM MEXILHÃOIngredientes:<br />
<br />
1 Saco de vegetais ultracongelados ( Cenoura, ervilhas, Feijão verde)<br />
1 Lata de mexilhão de escabeche<br />
4 Batatas cortadas em cubos<br />
3 Ovos<br />
Sal Rui Simeão q.b.<br />
Água q.b.<br />
<br />
Preparação:<br />
<br />
Num tacho colocamos água e sal para ferver, quando a água começar a ferver, põe-se os vegetais congelados.<br />
Depois quando estiver mais ou menos os vegetais cozidos, colocamos as batatas e os ovos, depois quando os ovos estiverem cozidos tiram-se e descascam-se e corta-se em rodelas e reserve.<br />
Quando estiver tudo cozido quer os vegetais e as batatas escorre-se á agua e reserve.<br />
Entretanto numa tigela ou numa travessa colocamos tudo, junta-se os mexilhões.<br />
Serve-se frio!<br />
Espero que goste e bom apetite!<br />
<br />
Nota: Pode-se acompanhar com maionese ou molho de cocktail!<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com2tag:blogger.com,1999:blog-7369164799107802994.post-50331602543911107432020-02-18T21:55:00.001+00:002020-02-18T21:55:25.945+00:00Arroz de Tamboril á Minha ModaIngredientes:<br />
<br />
1 Embalagem pedaços de Tamboril<br />
2 Cebolas Grandes<br />
2 Tomates Grandes ( Limpo de peles e graínhas)<br />
1 Folha de Louro<br />
1 Pacote de vinho branco de 250 ML<br />
1 Pacote de natas pequeno<br />
3 Dentes de Alho<br />
Sal q.b. Rui Simeão<br />
Azeite q.b.<br />
Arroz agulha sprint Bom Sucesso<br />
<br />
Preparação:<br />
<br />
Refogar num tacho a cebola e os alhos picados, e juntar o tomate picadinho, o louro e o sal. De seguida juntar o vinho branco e deixar levantar fervura, colocando-se depois o peixe.<br />
Tapa-se e deixa-se cozinhar em lume brando. Quando o peixe estiver cozido, retira-se com cuidado para um prato.<br />
Tritura-se a cebola e o tomate. Volta-se a colocar o peixe e deixa-se ficar mais 10 minutos. Depois junta-se o arroz e mexa bem , quando ver que o peixe e o arroz estão cozidos , adicione as natas e vá mexendo com cuidado para o peixe não desmanchar.<br />
Depois sirva quente!<br />
Para enfeitar pus um pouco de coentros!<br />
Espero que goste e bom apetite!<br />
<br />
Fonte: Esta receita foi adoptada da delicia de tamboril da marca por si do intermarché.<br />
<br />
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com4tag:blogger.com,1999:blog-7369164799107802994.post-82054189220166483012019-04-24T17:35:00.000+01:002019-04-24T17:35:11.383+01:00Rolo de Carne RecheadoIngredientes:<br />
<br />
1.500 Kgs de carne picada de novilho<br />
2 Pacotes de sopa de cebola em pó<br />
2 Pacotes de natas pequenos<br />
200 Gramas de fiambre<br />
200 Gramas de queijo flamengo<br />
150 Gramas de chourição<br />
Vinho branco q.b.<br />
Coentros q.b.<br />
Azeite q.b.<br />
<br />
Preparação:<br />
<br />
Unta-se um pyrex com o azeite.<br />
Num alguidar colocamos a carne picada, as 2 sopas em pó, 2 pacotes de natas e misture muito bem.<br />
Depois quando estiver muito bem misturado, abre-se uma parte da carne picada e no meio colocamos o queijo, o fiambre e o chourição. Tapa-se com a outra metade da carne!<br />
Depois coloca-se a carne no pyrex, rega-se a carne com o vinho branco e um pouco de água.<br />
Põe-se os coentros e leva-se ao forno até achar que está pronto!<br />
<br />
Espero que goste e bom apetite!<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com1tag:blogger.com,1999:blog-7369164799107802994.post-75518572785415902252019-03-25T17:17:00.001+00:002019-03-25T17:17:59.073+00:00Lombinhos de Porco Com Queijo e Fiambre GratinadoIngredientes:<br />
<br />
1.800 kgs de lombinhos de porco<br />
200 Gramas de queijo flamengo fatiado<br />
200 Gramas de fiambre fatiado<br />
1 Pacote de queijo mozzarella ralada<br />
1 Colher das de sopa de tempero louro e pimentão doce<br />
1 Colher das de chá de sal Rui Simeão<br />
1 Cerveja<br />
Vinho branco q.b.<br />
Coentros q.b.<br />
Margarina q.b.<br />
<br />
Preparação:<br />
<br />
Num pyrex coloca-se a carne aberta ao meio, depois põe-se as fatias de fiambre, as fatias de queijo, o tempero, o sal, a cerveja, a margarina e o vinho branco e por fim os coentros. Deixa-se marinar num dia para o outro.<br />
No dia seguinte põe-se o queijo mozzarella e leva-se ao forno até gratinar.<br />
<br />
Espero que goste e bom apetite!<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com1tag:blogger.com,1999:blog-7369164799107802994.post-80036138874839265692019-03-18T22:10:00.000+00:002019-03-18T22:10:05.518+00:00Paloco Gratinado com CamarãoIngredientes:<div>
<br /></div>
<div>
500 Gramas de migas de paloco </div>
<div>
250 Gramas de miolo de camarão</div>
<div>
1 Cebola cortada</div>
<div>
4 Dentes de alho cortados</div>
<div>
1 Pacote de batata palha pequeno</div>
<div>
1 Pacote de molho béchamel de 500ml</div>
<div>
1 Colher das de chá de alho laminado e louro cortado</div>
<div>
1 Colher das de chá de coentros em folha</div>
<div>
1 Colher das de chá de cebolinho em folha</div>
<div>
1 Pacote de queijo mozzarella ralada</div>
<div>
Azeitonas q.b.</div>
<div>
Sal Rui Simeão q.b.</div>
<div>
Margarina q.b.</div>
<div>
Azeite q.b.</div>
<div>
<br /></div>
<div>
Preparação:</div>
<div>
<br /></div>
<div>
Numa panela põe-se água com alho laminado e o louro cortado, quando estiver a ferver coloca-se as migas de paloco, quando achar que estão boas desligue o lume e reserve.</div>
<div>
Noutra panela põe-se água com um pouco de sal, quando estiver a ferver coloca-se o camarão, quando estiver cozido desligue o lume e reserve.</div>
<div>
Num tacho colocamos a cebola e os dentes de alho e deixe alourar um pouco com o azeite, depois põe-se as migas e mexa. Depois coloca-se o camarão e mexe-se um pouco.</div>
<div>
Depois colocamos a batata palha e um pouco de água de cozedura do miolo de camarão, mexemos sempre, depois reserve.</div>
<div>
Unta-se um pyrex com margarina e deita-se o preparado anterior.</div>
<div>
Coloca-se o molho béchamel, o queijo mozzarella e umas azeitonas e no fim umas ervas de coentros e vai ao forno até gratinar.</div>
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Espero que gostem e bom apetite!</div>
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com5tag:blogger.com,1999:blog-7369164799107802994.post-70997113900533765062017-06-01T21:32:00.000+01:002017-06-01T21:33:28.730+01:00Esparguete á Bolonhesa, Bimby<br />
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<span style="background-color: white; font-family: "josefin slab"; font-size: medium;"><b><u>Ingredientes</u></b></span><br />
<br style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;" />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">Para a carne :</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 700 gr de carne picada ( usei de porco )</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 200 gr de cebola</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 dente de alho</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 tira de pimento vermelho</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 tira de pimento verde</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 cenoura média</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 200 gr de polpa de tomate Guloso</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 100 gr de vinho do Porto</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 30 gr de azeite</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 pacote de natas</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 50 gr de água</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 100 gr de queijo emmental ralado usei mozzarella</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 0,5 caldo de carne</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- sal Rui Simeão q.b. </span><br />
- Pimenta em pó suldouro q.b.<br />
<br style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;" />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">Para o esparguete :</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1, 5 L de água</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 300 gr de esparguete,</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 dente de alho</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- 1 fio de azeite</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">- sal Rui Simeão q.b.</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;"><br /></span>
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">Preparação:</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;"><br /></span>
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;"><br /></span>
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">Comece por colocar no copo de </span><span style="background-color: white; color: red; font-family: "josefin slab"; font-size: 17.6px;">Bimby</span><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">, a cebola , o dente de alho, a cenoura e as tiras de pimento, pique </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>5s/vel5</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">, adicione o azeite e refogue </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>5m/Varoma/vel2</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">, adicione a polpa de tomate, a carne , o vinho do Porto , o caldo de carne e os condimentos, programe </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>10m/Varoma/vel1</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">, adicione a água e programe + </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>10m/Varoma/vel1</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">. Por fim adicione o pacote de natas, rectifique os temperos e programe </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>5m/Varoma/vel1</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">. Retire a carne e reserve . Sem lavar o copo coloque a água , o dente de alho, um fio de azeite e o sal, programe </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>8m/Varoma/vel 1</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">. Adicione o esparguete pelo bucal e programe + </span><b style="background-color: white; font-family: "Josefin Slab"; font-size: 17.6px;"><i>8m/Varoma/vel colher invertida</i></b><span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;">. No fim escorra o esparguete , com o cesto da varoma, retire o dente de alho e envolva com a carne reservada, na hora de servir polvilhe com o queijo ralado.</span><br />
<span style="background-color: white; font-family: "josefin slab"; font-size: 17.6px;"><br /></span>
Espero que goste e bom apetite!<br />
<br />
Fonte: <a href="http://julieandjulia365diascomabimby.blogspot.pt/2014/11/esparguete-bolonhesa-bimby.html" target="_blank">http://julieandjulia365diascomabimby.blogspot.pt/2014/11/esparguete-bolonhesa-bimby.html</a><br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com6tag:blogger.com,1999:blog-7369164799107802994.post-85554645170044281902017-05-25T16:38:00.000+01:002017-05-25T16:38:37.070+01:00Atum á Brás<b style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-size: 13.2px; text-align: justify;"><span style="font-family: garamond; font-size: 14pt;">Ingredientes:</span></b><br />
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<span style="font-family: garamond;"><span style="font-size: 18.6667px;">3 Latas de Atum</span></span></div>
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<span style="font-family: garamond; font-size: 14pt;">Meia Cebola das Pequenas<o:p></o:p></span></div>
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<span style="font-family: garamond; font-size: 14pt;">Azeite<o:p></o:p></span></div>
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<span style="font-family: garamond; font-size: 14pt;">Alho</span></div>
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<span style="font-family: garamond; font-size: 14pt;">1 Pacote de Batata Palha</span></div>
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<span style="font-family: garamond; font-size: 14pt;">Sal Rui Simêao (pouco porque a batata já tem muito sal </span><span style="font-family: "arial black", sans-serif; font-size: 32px;">☺</span><span style="font-family: garamond; font-size: 14pt;"> )</span></div>
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<span style="font-family: garamond; font-size: 14pt;">3 Ovos</span></div>
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<b><span style="font-family: garamond; font-size: 14pt;">Preparação:</span></b><span style="font-family: garamond; font-size: 14pt;"><o:p></o:p></span></div>
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<span style="font-family: garamond; font-size: 14pt;">Numa frigideira coloquei o fio de azeite, a cebola picada e o alho picado.<o:p></o:p></span></div>
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<span style="font-family: garamond; font-size: 14pt;">Assim que a cebola ficar mole, juntei o atum, partido aos bocadinhos. Ir mexendo bem. Juntar a batata palha e ir mexendo, cuidado para não torrar. Assim que a batata ficar mole, deitar por cima os ovos batidos (com um bocadinho de sal). Eles vão ficar, como os ovos mexidos simples. </span><span style="font-family: garamond; font-size: 14pt;">Temperar com um bocadinho de sal (pouco e sem exageros). Servir com coentros</span></div>
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<span style="font-family: garamond; font-size: 14pt;">Espero que goste e bom apetite!</span></div>
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<span style="font-family: garamond; font-size: 14pt;">Fonte: </span><span style="font-family: garamond;"><span style="font-size: 18.6667px;"><a href="http://strawberrycandymoreira.blogspot.pt/2016/11/atum-bras.html" target="_blank">http://strawberrycandymoreira.blogspot.pt/2016/11/atum-bras.html</a></span></span></div>
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com4tag:blogger.com,1999:blog-7369164799107802994.post-74079208482542234942017-04-03T09:59:00.000+01:002017-04-03T09:59:40.100+01:00Pá Assada no Forno á LeonorIngredientes:<br />
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1/2 Pá de porco<br />
1 Cebola grande cortada á meia lua e ás rodelas<br />
2 Dentes de alho laminados<br />
2 Colheres das de sopa de polpa de tomate Guloso<br />
2 Colheres das de sopa de caril em pó Suldouro<br />
2 Colheres das de sopa de alho em pó Suldouro<br />
1/2 Colher das de sopa de caldo granulado de carne<br />
1 Chouriço de carne cortado ás rodelas<br />
1 Copo dos de água de vinho branco<br />
Azeite q.b.<br />
Sal marinho Rui Simeão q.b.<br />
Coentros q.b.<br />
Margarina q.b.<br />
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Preparação:<br />
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Num prato de ir ao forno, coloca-se a pá e por cima, põe-se a cebola, os dentes de alho, o chouriço, o alho em pó, o caril em pó, o caldo de carne, a polpa de tomate, o sal, o azeite, a margarina e no fim o vinho branco e os coentros.<br />
Leva-se ao forno até estar cozinhado.<br />
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Espero que goste e bom apetite!<br />
<br />
Antes de ir ao forno<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com5tag:blogger.com,1999:blog-7369164799107802994.post-68534158663255116432017-03-27T11:00:00.000+01:002017-03-27T11:00:11.738+01:00Lasanha de Sobras de Carne<br />
<br />
Molho de tomate:<br />
<br />
Ingredientes:<br />
<br />
1 Cebola<br />
2 Dentes de alho<br />
2 Tomates<br />
1 Colher das de sobremesa de oregãos Suldouro<br />
1 Colher das de sobremesa de alho em pó Suldouro<br />
Sal marinho Rui Simeão q.b.<br />
<br />
Preparação:<br />
<br />
Num liquidificador colocam-se a cebola, os dentes de alho, os tomates, o azeite, os oregãos e o alho em pó.<br />
Depois bem misturado reserva-se.<br />
<br />
Lasanha:<br />
<br />
<br />
Ingredientes:<br />
<br />
Sobras de carne q.b.<br />
1 Pacote de 500 gramas de massa de lasanha<br />
1 Cebola<br />
2 Dentes de alho<br />
2 Colheres das de sopa de polpa de tomate Guloso<br />
1 Copo dos de água de vinho branco<br />
1 Pacote de queijo mozzarella ralada<br />
500 Ml de molho béchamel<br />
Sal marinho Rui Simeão q.b.<br />
Azeite q.b.<br />
<br />
Preparação:<br />
<br />
Pique as sobras de carne e reserve.<br />
Depois descasca-se a cebola, os dentes de alho e picam-se.<br />
Num tacho coloca-se o azeite, a cebola e os alhos picados e faça um refogado, depois adicione a carne, a polpa de tomate e o vinho branco e misture bem.<br />
Num pyrex untado com azeite coloca-se as placas da lasanha , uma camada de carne e cobre-se com outra camada de placas, depois cobre-se novamente com a carne e novamente as placas, cobre-se com o molho de tomate, outra camada de placas e o molho béchamel e no fim o queijo mozzarella ralada.<br />
Leva-se ao forno durante 1 hora.<br />
<br />
Nota: Atenção a quantidade das placas varia consoante o tamanho do pyrex.<br />
<br />
Antes de ir ao forno<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com5tag:blogger.com,1999:blog-7369164799107802994.post-91729979148683798562017-03-25T19:48:00.000+00:002017-03-25T19:49:29.903+00:00Camarão Tigre no FornoIngredientes:<br />
<br />
1,500 Kg de camarão<br />
4 Colheres das de sopa de alho em pó suldouro<br />
2 Limões<br />
1 Molho de coentros<br />
Flor de sal Rui Simeão q.b.<br />
Azeite q.b.<br />
<br />
Preparação:<br />
<br />
Aquece-se o forno a 200ºC.<br />
Abre-se o camarão ao longo da parte exterior, tira-se a tripa e enche-se com sal.<br />
Num tabuleiro faz-se uma "cama" de coentros e o alho em pó e dispõe-se o camarão por cima.<br />
Tempera-se com mais alho, sal, sumo de limão e azeite.<br />
Leva-se ao forno durante 20 a 40 minutos e está pronto a servir.<br />
<br />
Espero que goste e bom apetite!<br />
<br />
Antes de ir ao forno<br />
<br />
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Fonte da receita : <a href="http://asreceitasdamaegalinha.blogspot.pt/2014/08/camarao-tigre-no-forno.html" target="_blank">http://asreceitasdamaegalinha.blogspot.pt/2014/08/camarao-tigre-no-forno.html</a></div>
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com3tag:blogger.com,1999:blog-7369164799107802994.post-60737289683024327152017-03-06T11:00:00.000+00:002017-03-06T11:00:22.052+00:00Coxas de Perú na Panela de PressãoIngredientes:<br />
<br />
2 Coxas de peru<br />
1 Cebola cortada aos bocados<br />
6 Dentes de alho laminados<br />
250 Gramas de cogumelos laminados<br />
1 Lata de tomate pelado Guloso<br />
2 Colheres das de sopa de alho em pó Suldouro<br />
1 Colher das de sopa de pimenta moída Suldouro<br />
4 Pés de oregãos em folha<br />
4 Pés de coentros em folha<br />
2 Copos dos de água de vinho branco<br />
1 Chávena almoçadeira de água<br />
Azeite q.b.<br />
Sal marinho Rui Simeão q.b.<br />
<br />
Preparação:<br />
<br />
Coloque todos os ingredientes na panela de pressão e fecha-se.<br />
Deixa-se cozinhar durante 45 minutos depois da pipeta começar a rodar.<br />
Acompanhe com puré de batata.<br />
<br />
Espero que goste e bom apetite!<br />
<br />
<br />
Antes de Cozinhar<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com5tag:blogger.com,1999:blog-7369164799107802994.post-64974034456018757542017-02-03T19:17:00.000+00:002017-02-03T19:17:28.462+00:00Cannellonis de Cogumelos e EspinafresIngredientes:<br />
<br />
16 Cannellonis<br />
200 Gramas de espinafres embalados<br />
300 Gramas de cogumelos inteiros frescos<br />
2 Colheres das de chá de alho em pó suldouro<br />
1 Pacote de natas com cogumelos ( 200 ml)<br />
1 Pacote de molho béchamel ( 500 ml)<br />
150 Gramas de queijo mozzarella ralada<br />
2 Colheres das de sopa de polpa de tomate guloso<br />
2 Colheres das de sopa de pão ralado<br />
1/2 Chávena das de chá mal cheia de leite<br />
Flor de sal Rui Simeão q.b.<br />
Azeite q.b.<br />
Margarina q.b.<br />
Sumo de 1/2 limão<br />
Coentros para enfeitar<br />
<br />
Preparação:<br />
<br />
Numa frigideira coloca-se o azeite e deixe aquecer. Depois salteia-se os espinafres com um pouco de flor de sal, com uma colher de alho em pó e um pouco de sumo de limão e reserve.<br />
Depois salteiam-se os cogumelos cortados ao meio, com um pouco de flor de sal, sumo de limão e com a outra colher de alho em pó e reserve.<br />
Quando estiver tudo salteado mistura-se os espinafres com os cogumelos passados no 123 rápido.<br />
Depois numa tigela junta-se 2 Colheres das de sopa de molho béchamel para ligar o recheio, depois com uma colher das de chá recheie os cannellonis e colocam-se num pyrex untado com margarina.<br />
Numa tigela coloca-se as natas de cogumelos e a polpa de tomate e misture muito bem,depois deita-se por cima dos cannellonis, mais o molho béchamel e o leite.<br />
Depois põe-se a mozzarella ralada e no fim o pão ralado e leve ao forno até ficar gratinado.<br />
<br />
Espero que goste e bom apetite!<br />
<br />
Antes de ir ao forno<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com8tag:blogger.com,1999:blog-7369164799107802994.post-83389011662384029172017-01-30T11:00:00.000+00:002017-01-30T11:00:13.133+00:00Gratinado de Massa e CarneIngredientes:<br />
<br />
Sobras de carne<br />
Sobras de massa cozida<br />
1 Pacote de mozzarella ralada<br />
Azeitonas a gosto<br />
Margarina a gosto para untar<br />
<br />
Para o molho Béchamel:<br />
<br />
1/2 Litro de leite<br />
2 Colheres das de sopa bem cheias de farinha<br />
2 Colheres das de sopa bem cheias de manteiga<br />
Sal marinho Rui Simeão q.b.<br />
Pimenta moída suldouro q.b.<br />
Noz moscada suldouro a gosto<br />
<br />
Preparação:<br />
<br />
Num pyrex de ir ao forno unta-se com margarina, depois coloca-se uma camada de sobras de carne e uma camada de massa cozida.<br />
Depois por cima coloca-se o molho béchamel , a mozzarella e as azeitonas.<br />
Leve ao forno até gratinar.<br />
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Preparação do molho béchamel:<br />
<br />
Leva-se a manteiga a derreter em lume brando para não ferver.<br />
Em estando derretida junta-se a farinha e mistura-se bem e deixa-se cozinhar por uns minutos. Junta-se-lhe o leite morno aos poucos misturando bem até o leite se incorporar completamente.<br />
Deixa-se levantar fervura mexendo sempre. Tempera-se de sal, pimenta e noz moscada e serve-se.<br />
<br />
Nota:<br />
<br />
Ao preparar este molho, para que fique bem feito e sem grumos, o leite deve estar morno e ao juntar-se á mistura da manteiga com a farinha esta deve ter cozido completamente.<br />
Nunca se deve deitar uma grande porção de leite nas primeiras adições, e nunca se deverá adicionar outra porção de leite sem que a anterior esteja bem incorporada na mistura.<br />
<br />
Espero que goste e bom apetite!<br />
<br />
Antes de ir ao forno<br />
<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com6tag:blogger.com,1999:blog-7369164799107802994.post-54960198793950220802017-01-29T18:15:00.002+00:002017-01-29T18:41:49.282+00:00Nova Parceria Com Rui Simeão Sal<span style="background-color: white; color: #6d6d6d; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;">Uma vez mais temos o prazer de anunciar uma nova parceria, desta vez com o sal Rui Simeão.</span><br />
<span style="background-color: white; color: #6d6d6d; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.85px;"><br /></span>
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<h1 class="title" style="background-color: white; color: #06aef1; font-family: Georgia, "Times New Roman", Times, serif; font-weight: normal; margin: 0px; text-align: justify;">
<a href="http://ruisimeao.com/#" style="background: none; border: none; color: #06aef1; text-decoration: none;">Apresentação da Empresa</a></h1>
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É esta a marca registada sob o n.º 360713 V, do INPI, deste produtor em Nome Individual, proveniente de uma família de Salineiros, em actividade artesanal permanente ao longo de 5 gerações, passando testemunho e conhecimento de pais para filhos nas suas próprias propriedades que eles próprios trabalham, na execução, preparação de salinas, gestão, controlo da sua própria colheita e comercialização do seu próprio produto, pois não comercializa produtos que não produza na sua salinas, por isso tem só uma marca e uma só certificação.<span style="font-family: "arial" , sans-serif; font-size: 9pt;"></span><br />
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Esta unidade de produção de Flor de Sal e de sal Artesanal, constituída por uma salina com cerca de 13 hectares, sendo considerada, por especialistas e pela comunicação social, como uma salina modelo, não só pelo modo como se divide bem como pela sua implantação no terreno e processos utilizados na produção e colheita. As salinas são constituídas por três divisões que são: 1ª a armazenagem da água do mar; 2ª evaporação e consequente concentração; 3ª cristalização e colheita. Do equilíbrio de áreas de cada superfície provém uma optimização da produção e a sua qualidade.</div>
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A capacidade de produção é de 60 a 80 toneladas de Flor de sal e de 800 a 1000 toneladas de sal Tradicional. A sua localização no Parque Natural da Ria Formosa, a 500m da barra de Tavira onde a qualidade das argilas que estão implantadas, o seu posicionamento relativamente à entrada de água do oceano e ainda, o mais importante, a qualidade do produto final, comprovada por uma simples visita às salinas e análises realizadas, ao produto final, proveniente desta salina, efectuadas pelas certificadoras. Esta unidade de produção <a href="http://ruisimeao.com/local.html" style="border-bottom: 1px dotted rgb(153, 153, 153); color: black; text-decoration: none;">situa-se junto do parque de estacionamento do mercado Municipal de Tavira</a> e está implantada numa área longe de esgotos, estações de tratamento, rios e outras áreas, ocasionalmente, perigosas em matéria de poluição proveniente de terceiros alheios à produção.</div>
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Esta empresa dispõe de uma área de armazenagem das colheitas de 1500m2, altura média de 3metros e 3000m3 de capacidade. Foi construída em alvenaria de betão com paredes grossas próprias para o efeito (auto-portante), resistente aos esforços, das sobre cargas provenientes do armazenamento do sal contra as paredes. Nestas mesmas instalações, propriedade total deste produtor, procede-se à empacotamento artesanal e sua preparação para distribuição, segundo as normas das Certificadoras e normas internas respeitando sempre todas as boas normas de higiene, qualidade e segurança alimentar, e sistema de H.A.C.C.P em constante implementação, tendo consultora alimentar externa.</div>
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Este produtor foi pioneiro, em Portugal, na produção de Flor de Sal (coalho, nome pelo qual era conhecida entre os Salineiros), dois anos antes de todo e qualquer outro ter aprendido consigo, inicialmente para exportação, depois para consumo nacional. Este produto sempre se colheu, nos cantos dos talhos, para consumo próprio e para ofertas aos amigos, desde que há conhecimento destas salinas. Existe um autocontrole de produção e de qualidade, proveniente do conhecimento passado verbalmente entre os familiares, não só dos avós até a este produtor, como também entre os quatro irmãos da avó, que também eram moleiros cumulativamente a este ramo de produção, que aos poucos se sobrepôs na totalidade à moenda de farinhas alimentares em azenhas de mar, mas em outras propriedades contíguas, já desactivadas pelos seus sucessores, com cerca de 100 hectares. Estes conhecimentos provenientes da experiência própria têm sido actualizados ao longo dos tempos e postos em prática na optimização da produção, colheita, armazenamento e empacotamento, tendo em conta os avanços tecnológicos na pós-colheita, tendo se procedido a melhorias no transporte e armazenamento avanços científicos mais recentes na qualidade do produto final.</div>
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<img align="left" border="0" height="121" src="https://ruisimeao.com/images/nature&progres.PNG" width="73" /><img align="right" border="0" height="119" src="https://ruisimeao.com/images/sativa.PNG" width="63" />Desde o ano 2000 ininterruptamente, nesta unidade de produção a Flor de sal e o Sal Artesanal são produtos certificados, pela certificadora Nature & Progress, em França, com caderno próprio de normas de preparação de salinas, de colheita, de armazenagem e de controlo de produto final. As auditorias à produção, as análises ao produto final são realizados pela certificadora portuguesa Sativa, por protocolo entre as certificadoras, ambas acreditadas na IFOAM e a partir da colheita de 2008 certificado também pela empresa portuguesa SATIVA <u><b>(este produtor só comercializa em exclusivo os produtos da sua própria colheita sob uma única marca e com ambas certificadoras)</b></u>.</div>
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Deste tipo de actividade, existem registos históricos, que podem ser consultados na Biblioteca da Câmara Municipal de Tavira, desde 2000 anos AC (à relativamente 4000 anos época fenícia) onde podemos constatar que o método de colheita era semelhante ao actual. Este tipo de actividade artesanal, desenvolve-se em plena natureza, é amiga do ambiente, sem o afectar, e a prova disso está na manutenção de todo o ciclo de vida desde o mais vulgar dos peixes, moluscos, crustáceos, planton, aves, até à artemia salina que é um micro-crustáceo, o último dos seres vivos, que se alimenta da Donaliela Salina, última alga do ciclo de vida, em salmoura, sendo ambas as únicas sobreviventes até ao grau máximo de salinidade.</div>
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Em Junho de 2007, os produtos Flor de Sal e Sal Artesanal foram aceites como aderentes no extinto projeto “Compro o que é nosso”, tendo sido atualizado em 2013 para a designação “Portugal Sou Eu” o que permite usar o logótipo dessa indicação.</div>
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com0tag:blogger.com,1999:blog-7369164799107802994.post-85053532277824979902017-01-25T11:00:00.000+00:002017-01-25T11:00:23.889+00:00Amêijoas á Praias do SulIngredientes:<br />
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4 Kg de amêijoas congeladas<br />
1 Cebola grande cortada aos bocadinhos<br />
5 Dentes de alho laminados<br />
1 Molho de coentros frescos<br />
2 Copos dos de água de vinho branco<br />
Sal q.b.<br />
Azeite q.b.<br />
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Preparação:<br />
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Num tacho coloca-se a cebola, os dentes de alho laminados, o azeite e os coentros, e deixe alourar.<br />
Depois juntam-se as amêijoas, um pouco de sal e no fim o vinho branco, que se deixa levantar fervura para evaporar, e as amêijoas abrirem todas. Vá mexendo sempre.<br />
Sirva de seguida de estarem prontas.<br />
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Nota: Ponha as amêijoas antes de as fazer de molho com água e sal para abrirem!<br />
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Espero que goste e bom apetite!<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com10tag:blogger.com,1999:blog-7369164799107802994.post-21814670099635019422017-01-23T11:00:00.000+00:002017-01-23T11:00:18.006+00:00Arroz de Marisco á LeonorIngredientes:<br />
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1.600 Kg de mariscada<br />
800 Gramas de arroz agulha sprint bom sucesso<br />
1 Cebola grande picada<br />
6 Dentes de alho picados<br />
200 Gramas de bacon<br />
1 Lata de tomate em pedaços guloso<br />
1 Molho de coentros<br />
2 Colheres das de sopa de sopa de marisco em pó<br />
Azeite q.b.<br />
Vinho branco q.b.<br />
Água q.b.<br />
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Preparação:<br />
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Num tacho com água leva-se a mariscada a cozer. Em estando cozido guarda-se a água.<br />
Noutro tacho faz-se um refogado com a cebola, os dentes de alho e o azeite , deixa-se alourar.<br />
Depois coloca-se o bacon, a lata de tomate, um pouco de coentros e mexa. Quando o bacon estiver pronto junta-se o vinho branco com a sopa de marisco dissolvida e deixe apurar.<br />
Depois junta-se a mariscada e a água q.b. para cozer o arroz.<br />
Em estando cozido serve-se quente com os coentros a enfeitar.<br />
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Nota:Na água da cozedura da mariscada põe-se um pouco de sal.<br />
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Espero que goste e bom apetite!<br />
<br />
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com8tag:blogger.com,1999:blog-7369164799107802994.post-37054948897115090242017-01-19T13:47:00.000+00:002017-01-19T13:47:14.413+00:004º Aniversário do Blog 19/01/2017!<div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 18px; font-stretch: normal; font-weight: normal; line-height: normal; margin: 0px; position: relative;">
Boa tarde a todos, hoje o blog faz 4 anos de existência, apresento-vos a primeira receita e publicação que foi a 19/01/2013.</div>
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Quero agradecer-vos a todos os seguidores MUITO OBRIGADA!!!</div>
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Beijocas</div>
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<span style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 18px;">Good afternoon everyone, today the blog is 4 years of existence, I present you the first recipe and publication that was on 01/19/2013.</span></span></div>
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<span style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 18px;">I want to thank you all followers VERY MUCH !!!</span></span></div>
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<span style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 18px;">Kisses</span></span></div>
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<span style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 18px; font-weight: normal;">Bonjour à tous, aujourd'hui le blog pour 4 ans d'existence, je vous présente la première recette et la publication était 19/01/2013.</span></span></h3>
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<span style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 18px; font-weight: normal;">Je tiens à vous remercier tous les adeptes MERCI !!!</span></span></h3>
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Buenas tardes a todos, hoy el blog de 4 años de existencia, os presentamos la primera receta y la publicación era 01/19/2013.</div>
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Quiero darle las gracias a todos los seguidores GRACIAS !!!</div>
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tortazos</div>
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<span style="font-size: 18px;">Buon pomeriggio a tutti, oggi il blog per 4 anni di esistenza, vi presentiamo la prima ricetta e la pubblicazione era 2013/01/19.</span></div>
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<span style="font-size: 18px;">Voglio ringraziare tutti i seguaci GRAZIE !!!</span></div>
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<span style="font-size: 18px;">Smacks</span></div>
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<a href="http://nacozinhadaleonor.blogspot.pt/2013/01/fusili-moda-da-leonor.html" style="color: #d3ad7c; text-decoration: none;">Fusili à moda da Leonor</a></h3>
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<span style="font-size: 14.85px;">Ingredientes:</span></div>
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<br />1 Pacote de Fusili ás cores<br />2 Lata de cogumelos ou cogumelos frescos<br />1 Pacote de fiambre aos cubinhos<br />1 Pacote de bacon aos cubinhos<br />1 Pacote de natas (200ml)<br />4 colheres de sopa de polpa de tomate<br />Azeite q.b<br />Água q.b<br />Sal q.b<br />3 Dentes de alho<br />2 Caixas pequenas de tomate Cherry (Para enfeite)<br /><br />Preparação:<br /><br />Num tacho põe-se a água a ferver com o sal para cozer o Fusili, quando estiver cozido retira-se a água.<br />Rega-se uma frigideira azeite e com os dentes de alho picadinhos, corta-se os cogumelos em quatro e junta-se na frigideira com o fiambre e o bacon, depois adiciona-se a polpa de tomate e no fim as natas.<br />Depois da massa cozida e escorrida junta-se na frigideira e envolva com uma colher de pau.<br />Quando pronto disponha o fusili numa travessa e enfeite com o tomate Cherry cortado ao meio.<br />Sirva e bom apetite e até à próxima!</div>
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Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com4tag:blogger.com,1999:blog-7369164799107802994.post-29793258728574343542017-01-18T11:00:00.000+00:002017-01-18T11:00:18.136+00:00Galo Caseiro no FornoIngredientes:<br />
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1/2 Galo caseiro<br />
1 Cebola cortadas ás rodelas<br />
4 Dentes de alho laminados<br />
7 Folhas de louro<br />
2 Colheres das de sopa de alho em pó suldouro<br />
2 Colheres das de sopa de caril em pó suldouro<br />
2 Colheres das de sopa de polpa de tomate guloso<br />
1 Limão cortado em quatro<br />
1/2 Copo dos de água de água<br />
Flor de sal marnoto a gosto<br />
Azeite a gosto<br />
Margarina a gosto<br />
Vinho tinto a gosto<br />
Salsa a gosto<br />
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Preparação:<br />
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Num pyrex de ir ao forno unta-se com um pouco de margarina, depois coloca-se o galo, a cebola cortada ás rodelas, os dentes de alho laminados, as folhas de louro, o alho em pó, o caril em pó, a polpa de tomate, o limão, flor de sal, o azeite, a margarina, o vinho tinto, a água e no fim a salsa.<br />
Leva-se ao forno até dourar e ficar bem cozinhado!<br />
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Espero que goste e bom apetite!<br />
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Antes de ir ao forno<br />
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Depois de ir ao forno</div>
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<br />Na Cozinha da Leonorhttp://www.blogger.com/profile/01197247905845625275noreply@blogger.com4