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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\/-\/doces+de+natal?alt=json-in-script\u0026max-results=10"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/search\/label\/doces%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":"2"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"10"},"entry":[{"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"}}]}});