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Camarão,"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/-\/Receitas+de+Natal?alt=json-in-script\u0026max-results=10"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/search\/label\/Receitas%20de%20Natal"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"10"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"10"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-2174733990293952565"},"published":{"$t":"2012-11-26T07:38:00.002+00:00"},"updated":{"$t":"2013-01-12T14:53:38.309+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"baunilha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fermento"},{"scheme":"http://www.blogger.com/atom/ns#","term":"manteiga"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nozes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Broas de Chocolate"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBroas de Chocolate\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/broas-de-chocolate.jpg\"\u003E\u003Cimg class=\" wp-image-6597 aligncenter\" title=\"broas de chocolate\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/broas-de-chocolate-300x96.jpg\" alt=\"\" width=\"432\" height=\"138\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes para 30 unidades\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,180 kg chocolate preto culinária\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,065 kg manteiga\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,190 kg farinha sem fermento\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,005 kg fermento em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,005 kg sal fino\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E3 unidades ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,150 kg açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,005 l essência de baunilha\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,130 kg miolo de nozes\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E0,125 kg açúcar em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDesenvolvimento:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EColocar o chocolate e a manteiga em banho-maria. Mexer com uma espátula até ficar derretido. Retirar do lume para arrefecer um pouco.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ENuma bacia juntar os ovos e o açúcar com uma batedeira durante cerca de 2 minutos até o aparelho ficar esbranquiçado. Adicionar o chocolate derretido com a manteiga, a essência de baunilha e mexer. Juntar a farinha com o fermento, previamente peneirada, e o sal e envolver. Colocar as nozes picadas grosseiramente e mexer de novo. Cobrir amassa obtida e colocar no frigorífico durante pelo menos 4 horas.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EAquecer o forno a 180ºC. Forrar um tabuleiro com papel vegetal. Colocar o açúcar em pó numa tigela. Fazer bolinhas de mais ou menos 3 cm de diâmetro com o aparelho e passá-las pelo açúcar em pó. Colocar no tabuleiro e pressionar um pouco com a mão. Levar ao forno quente durante 10 a 15 minutos aproximadamente. Retirar e deixar arrefecer.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/2174733990293952565\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/broas-de-chocolate_9268.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2174733990293952565"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2174733990293952565"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/broas-de-chocolate_9268.html","title":"Broas de Chocolate"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-8205653811306460094"},"published":{"$t":"2012-10-24T08:06:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.354+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"amêndoa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"claras"},{"scheme":"http://www.blogger.com/atom/ns#","term":"doces de natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos moles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Lampreia de Ovos"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDoces de Natal\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003ELampreia de Ovos\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/lampreia_ovos.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6550\" title=\"lampreia_ovos\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/lampreia_ovos.jpg\" alt=\"\" width=\"420\" height=\"319\" \/\u003E\u003C\/a\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara os fios de ovos:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 60 gemas;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 5 claras;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 kg de açúcar.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara os ovos moles:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 175 grs de açúcar;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 12 gemas;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 clara.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara a espécie:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 250 grs de amêndoas;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Açúcar para caramelo;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Glacê de açúcar branco\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPreparação:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPreparam-se 3 dúzias de ovos em fio e 2 dúzias em trouxas. Estas não se enrolam.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EFazem-se os ovos-moles com os ingredientes citados e juntam-se-lhes as amêndoas peladas e finamente raladas. Leva-se esta espécie ao lume brando para engrossar.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara armar a lampreia: dispõe-se uma terça parte dos fios de ovos no prato de serviço, dando-lhes a forma de lampreia; por cima deita-se a espécie de ovos-moles e amêndoa e cobre-se esta com mais fios de ovos. Dispõem-se as «capas» das trouxas sobre o conjunto anterior, sobrepondo-as e moldando-as, de modo a ficar com o feitio da lampreia (embora bastante menos comprida). A cabeça deverá ter muito mais volume do que a cauda. Faz-se um pouco de caramelo escuro (mas sem queimar, pois amarga) que se deita sobre parte do corpo da lampreia e, depois, com a glacê de açúcar branco desenham-se os olhos, a boca e «escamas» na ponta da cauda. Colocam-se cerejas cristalizadas nos olhos e um pouco de cidrão a simular a língua. Contorna-se toda a lampreia com fios de ovos.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDica: O açúcar, caramelo e a glacê só se aplicam no dia em que a lampreia será comida, pois em contacto com a calda das trouxas, têm tendência para derreter.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/8205653811306460094\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/lampreia-de-ovos_4516.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8205653811306460094"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8205653811306460094"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/lampreia-de-ovos_4516.html","title":"Lampreia de Ovos"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-2431517242179963006"},"published":{"$t":"2012-10-24T08:01:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.310+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"baunilha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"café"},{"scheme":"http://www.blogger.com/atom/ns#","term":"canela"},{"scheme":"http://www.blogger.com/atom/ns#","term":"doces de natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"natas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Fatias Douradas com Natas"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDoces de Natal\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EFatias Douradas com Natas\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/fatias-douradas.jpg\"\u003E\u003Cimg class=\"alignnone  wp-image-6547\" title=\"fatias douradas\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/fatias-douradas.jpg\" alt=\"\" width=\"463\" height=\"291\" \/\u003E\u003C\/a\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 6 gemas\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 4 colheres de sopa de açúcar branco\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1\/2 litro de leite\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E• 1 pacote de natas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Baunilha em pó (opcional)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 12 fatias de pão de véspera\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Óleo\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Açúcar em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Canela moída\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Frutas frescas (opção)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EColoque as gemas dentro de uma tigela e junte o açúcar. Bata a gemada até obter um creme macio e espesso. Adicione aos poucos o leite e as natas. Bata um pouco mais e aromatize com 1 colher de café de baunilha em pó (opcional). Bata novamente. Molhe o pão com esta mistura e deixe embeber durante alguns minutos. Aqueça bastante óleo numa frigideira ou num recipiente fundo. Frite as fatias, poucas de cada vez, virando-as até dourarem uniformemente. Retire da fritura com uma escumadeira e escorra o excedente da gordura sobre folhas de papel absorvente. Polvilhe as rabanadas ainda quentes com açúcar e canela.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDica: Acompanhe com tiras finas de fruta fresca.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/2431517242179963006\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/fatias-douradas-com-natas_2824.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2431517242179963006"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2431517242179963006"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/fatias-douradas-com-natas_2824.html","title":"Fatias Douradas com Natas"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-6015311860195336383"},"published":{"$t":"2012-10-24T07:53:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.341+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"canela"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Madeira"},{"scheme":"http://www.blogger.com/atom/ns#","term":"manteiga"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Broas da Madeira"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDoces de Natal\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBroas da Madeira\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/broas-da-madeira.jpg\"\u003E\u003Cimg class=\"size-full wp-image-6544 alignnone\" title=\"broas da madeira\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/broas-da-madeira.jpg\" alt=\"\" width=\"400\" height=\"300\" \/\u003E\u003C\/a\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1\/2 kg de farinha\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 375 gr de açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 375 gr de manteiga\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 4 ovos médios\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Raspa de casca de limão\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 colher de chá de bicarbonato (rasa)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 colher de chá de canela\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 2 colheres de sopa de vinho da Madeira\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 2 colheres de sopa de aguardente\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EAmassam-se todos os ingredientes e com o preparado obtido estendem-se em pequenas bolas que se colocam num tabuleiro untado, bem espaçadas. Levam-se a cozer em forno bem quente durante cerca de 20 minutos.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/6015311860195336383\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/broas-da-madeira_5208.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/6015311860195336383"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/6015311860195336383"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/broas-da-madeira_5208.html","title":"Broas da Madeira"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-5012241626733742012"},"published":{"$t":"2012-10-24T07:37:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.335+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"amêndoa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"batata"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fermento"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gema"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Broas Castelares"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDoces de Natal\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBroas Castelares\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/broas-castelares.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6539\" title=\"broas castelares\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/broas-castelares.jpg\" alt=\"\" width=\"400\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 400 gr de batata doce cozida\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 750 gr de açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 125 gr de amêndoa moída sem pele\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 casca de laranja; 50 gr de coco ralado\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 150 gr de farinha de milho\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 75 gr de farinha de trigo s\/ fermento\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 3 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ECozer a batata descascar e passar por um passevite, juntar o açúcar e levar ao lume. Deixar ferver mexendo sempre para não queimar. Quando começar a ferver (borbulhar), juntar a amêndoa, o coco, a casca de laranja e os ovos e misturar tudo muito bem sem retirar do lume; juntar as farinhas misturadas previamente, envolvendo-as bem.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003ETendura:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EFazer pequenas bolas (+ ou -30 grs). Esticar tipo croquete mais gordo no meio e colocar em tabuleiro untado e polvilhado com um pouco de farinha, separadas por + ou - 3cm. Quando o tabuleiro estiver cheio espalme um pouco as broas, pinte com gema de ovo por cima e leve a cozer em forno bastante forte.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/5012241626733742012\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/broas-castelares_3374.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5012241626733742012"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5012241626733742012"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/broas-castelares_3374.html","title":"Broas Castelares"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-4175377394941183712"},"published":{"$t":"2011-11-24T14:02:00.002+00:00"},"updated":{"$t":"2013-01-12T14:54:47.786+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"forno"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Madeira"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nozes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sobremesa"}],"title":{"type":"text","$t":"Bolo de Mel da Madeira"},"content":{"type":"html","$t":"\u003Ch1\u003EDoces de Natal\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo de Mel da Madeira\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/bolo-de-mel-da-madeira.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5910\" title=\"bolo de mel da madeira\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/bolo-de-mel-da-madeira.jpg\" alt=\"\" width=\"290\" height=\"228\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 3 ovos\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 3 claras\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 1 chávena de chá de nozes picadas grosseiramente\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 1 colher de sobremesa de fermento em pó\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 2 chávenas de chá de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 1 chávena de chá de manteiga\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 1 chávena de chá de leite\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 1 chávena de chá de mel\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E* 3 chávenas de chá de farinha de trigo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EConfecção:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EBate-se muito bem a manteiga com o açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EAdicione sempre batendo as gemas e o mel, a seguir o leite, a farinha misturada com o fermento.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EBata as claras em castelo firme e junte à massa, como também as nozes, envolvendo bem sem bater.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EDeita-se a massa numa forma bem untada com manteiga e polvilhada com farinha.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003ELeve a cozer em forno quente cerca de 45 minutos, convém verificar se está cozido.\u003C\/span\u003E\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/4175377394941183712\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2011\/11\/bolo-de-mel-da-madeira_3562.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4175377394941183712"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4175377394941183712"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2011\/11\/bolo-de-mel-da-madeira_3562.html","title":"Bolo de Mel da Madeira"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-8067704323488938822"},"published":{"$t":"2009-11-25T23:45:00.002+00:00"},"updated":{"$t":"2013-01-12T14:55:15.350+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"forno"},{"scheme":"http://www.blogger.com/atom/ns#","term":"frutos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sopa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vinho"}],"title":{"type":"text","$t":"BOLO RAINHA"},"content":{"type":"html","$t":"\u003Ch1\u003EDoces de Natal\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBOLO RAINHA\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cimg class=\"alignnone size-medium wp-image-5186\" title=\"bolo rainha\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/bolo-rainha-300x225.jpg\" alt=\"bolo rainha\" width=\"300\" height=\"225\" \/\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1 embalagem de Farinha para Pão de Brioche\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E200 ml de Água\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E250 g de Frutos secos (amêndoa , noz e pinhão)\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E2 colheres de sopa de Vinho do Porto\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ERaspa de 1\/2 Laranja\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1 Ovo batido para pincelar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E100 g de Frutos secos para decorar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EColoque a água tépida na cuba da máquina do pão e junte o conteúdo da embalagem, seleccione o programa de massas levedadas ou massa de pizza.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EQuando programa terminar, adicione os frutos secos, o vinho do Porto e a raspa de laranja e seleccione novamente o programa de massas levedadas ou pizza.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EQuando terminar retire a massa da cuba para uma superfície enfarinhada e molde uma coroa.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EColoque num tabuleiro untado, tape com um pano e deixe levedar em lugar quente, (eu ligo o forno uns 3 minutos e depois apago-o e meto o bolo lá dentro, conserva quente e leveda muito).\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EDepois do bolo levedado, pincele com o ovo batido e decore com os restantes frutos secos.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ELeve a forno pré-aquecido a 180º cerca de 30 minutos.\u003C\/span\u003E\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/8067704323488938822\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/bolo-rainha_5215.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8067704323488938822"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8067704323488938822"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/bolo-rainha_5215.html","title":"BOLO RAINHA"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-4059647916072274632"},"published":{"$t":"2009-11-24T15:08:00.002+00:00"},"updated":{"$t":"2013-01-12T14:56:40.788+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sopa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tacho"}],"title":{"type":"text","$t":"Sonhos"},"content":{"type":"html","$t":"\u003Ch1\u003EDoces de Natal\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cimg class=\"wp-image-5154 aligncenter\" title=\"receita sonhos\" alt=\"receita sonhos\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/receita-sonhos.jpg\" width=\"247\" height=\"248\" \/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 500 gr de farinha de trigo com fermento\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 3 colheres de sopa de manteiga\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 3 cascas finas de limão\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• 10 ovos\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• Sal\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E• Óleo para fritar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ELeve ao lume 1\/2 litro de água com a manteiga, as cascas de limão e uma pitada de sal.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EQuando ferver, junte-lhe a farinha de uma só vez, misturando energicamente com uma colher de pau, sobre o lume, até a massa cozer e se despegar do fundo do tacho.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ERetire do lume, deite a massa sobre uma superfície lisa e deixe arrefecer o suficiente para amassar com as mãos.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EMude para uma tigela e, um a um, adicione os ovos, batendo com a mão muito bem, entre cada adição.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EA massa deve ficar muito macia mas moldável.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ESe achar desnecessário, não adicione o último ovo, dependendo da grandeza dos ovos e da qualidade da farinha.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EAqueça uma boa porção de óleo num recipiente fundo e frite a massa ás colheradas (apenas 3 de cada vez), até os sonhos crescerem, abrirem e ficarem dourados, o que leva algum tempo.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EO óleo não deve estar demasiado quente para os sonhos poderem crescer. Sirva com calda, ou com açúcar misturado com canela.\u003C\/span\u003E\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/4059647916072274632\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/sonhos_9867.html#comment-form","title":"2 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4059647916072274632"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4059647916072274632"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/sonhos_9867.html","title":"Sonhos"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-8979026758797913409"},"published":{"$t":"2009-11-24T14:14:00.002+00:00"},"updated":{"$t":"2013-01-12T14:56:40.810+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"molho"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Molhos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sopa"}],"title":{"type":"text","$t":"Molho de Rum (P\/ Bolo Rei)"},"content":{"type":"html","$t":"\u003Ch1\u003EDoces de Natal\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 4 gemas de ovo\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 100 gr de açúcar\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 4 dl de leite\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 80 gr de glacê\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 2 colheres de sopa de rum\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 1 vagem de baunilha\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003E• 1 colher de sopa de violetas cristalizadas (para guarnecer)\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003ENuma caçarola ferva o leite com a vagem de baunilha. Deixe-o arrefecer até ficar morno e depois retire a vagem. Reserve.\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003EBata as gemas numa tigela juntamente com o açúcar até obter uma mistura esbranquiçada e brilhante. Adicione o leite, em fio, mexa e aromatize com o rum.\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003EEngrosse o molho, colocando a tigela em banho-maria, mexendo constantemente com uma colher de pau.\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch2\u003E\u003Cspan style=\"color: #888888;\"\u003EDica: O molho não pode ferver, caso contrário ganha grumos. Quando o molho agarrar bem à colher, retire-o do banho-maria e junte-lhe os glacês picados grosseiramente. Dica2: Deite o molho numa molheira, guarneça com as violetas cristalizadas e sirva a acompanhar o bolo-rei.\u003C\/span\u003E\u003C\/h2\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/8979026758797913409\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/molho-de-rum-p-bolo-rei_4097.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8979026758797913409"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8979026758797913409"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/molho-de-rum-p-bolo-rei_4097.html","title":"Molho de Rum (P\/ Bolo Rei)"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-7811843524717858296"},"published":{"$t":"2009-11-15T22:19:00.002+00:00"},"updated":{"$t":"2013-01-12T14:56:40.805+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"forno"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nozes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Bolo de Noz e Cenoura"},"content":{"type":"html","$t":"\u003Ch1 style=\"text-align: left;\"\u003EDoces de Natal\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cdiv style=\"text-align: right;\"\u003E\u003Cimg class=\"alignnone\" title=\"bolo de noz\" src=\"http:\/\/i53.photobucket.com\/albums\/g79\/Fernandal\/DSC07469.jpg\" alt=\"\" width=\"84\" height=\"62\" \/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003EBolo de Noz e Cenoura\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E-\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003EIngredientes:\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E2 chávenas de chá de açúcar\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E1 chávena de chá de óleo\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E2 chávenas de chá de farinha\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E1 colher de sobremesa de sal\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E1 colher de sobremesa de canela em pó\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E1 colher de sobremesa de fermento em pó\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E1 chávena de chá de miolo de noz picado\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E2 chávenas de chá de cenoura ralada\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E4 ovos\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003EManteiga para untar\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003EFarinha para polvilhar\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E-\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003EPreparação:\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003EMisture muito bem o óleo com o açúcar. Junte os ovos e misture de novo. Vá juntando a farinha, o fermento, o sal e a canela. Por fim junte a cenoura e as nozes e mexa muito bem.Verta o preparado para uma forma untada com manteiga e polvilhada com farinha. Vai a forno bem quente durante cerca de 50 minutos.\u003C\/div\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/7811843524717858296\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/bolo-de-noz-e-cenoura_8227.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7811843524717858296"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7811843524717858296"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/bolo-de-noz-e-cenoura_8227.html","title":"Bolo de Noz e Cenoura"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}}]}});