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condensado"},{"scheme":"http://www.blogger.com/atom/ns#","term":"maracujá"},{"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":"milho"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pudim"},{"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 Sobremesas"}],"title":{"type":"text","$t":"Bolo Pudim de chocolate e maracujá"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo Pudim de chocolate e maracujá\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/12\/receita-bolo-pudim-de-chocolate-maracuja.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6616\" title=\"receita-bolo-pudim-de-chocolate-maracuja\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/12\/receita-bolo-pudim-de-chocolate-maracuja.jpg\" alt=\"\" width=\"498\" height=\"338\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPudim:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E4 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 lata de leite condensado\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 xícara (chá) de suco de maracujá\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 colher (sopa) de amido de milho\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E4 ovos (claras e gemas separadas)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 xícara (chá) de açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E½ xícara (chá) de leite\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 xícara (chá) de chocolate em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 e ½ xícara (chá) de farinha de trigo\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 colher (sopa) de fermento em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1- Caramelize uma fôrma de 30cm de diâmetro com furo central. Reserve.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPudim:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1- No liquidificador, bata todos os ingredientes do pudim\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2- Despeje na fôrma reservada\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1- Na batedeira, bata as claras em neve\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2- Continue batendo e acrescente as gemas, uma a uma\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E3- Reduza a velocidade da batedeira e junte aos poucos o açúcar, o leite, o chocolate em pó, a farinha de trigo e o fermento\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E4- Despeje cuidadosamente sobre o pudim\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EAsse em banho-maria no forno preaquecido a 200ºC durante 50 minutos ou até que, ao enfiar um palito na massa, ele saia seco. Deixe esfriar e desenforme.\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\/8756592650091561073\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/12\/bolo-pudim-de-chocolate-e-maracuja_7601.html#comment-form","title":"4 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8756592650091561073"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8756592650091561073"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/12\/bolo-pudim-de-chocolate-e-maracuja_7601.html","title":"Bolo Pudim de chocolate e maracujá"}],"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":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-4103200943683579203"},"published":{"$t":"2012-11-03T11:05:00.002+00:00"},"updated":{"$t":"2013-01-12T14:53:38.325+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"castanhas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"claras"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"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 Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vinho do porto"}],"title":{"type":"text","$t":"Bolo de castanhas"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo de castanhas\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/Bolo-de-castanhas.jpg\"\u003E\u003Cimg class=\"alignnone size-medium wp-image-6577\" title=\"Bolo de castanhas\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/Bolo-de-castanhas-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr\/\u003E- ½ Kg de castanhas cozidas\u003Cbr\/\u003E- ½ L de leite meio gordo\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E- 5 Ovos\u003Cbr\/\u003E- 250g de açúcar\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EGanache:\u003C\/span\u003E\u003Cbr\/\u003E- 250ml de natas\u003Cbr\/\u003E- 250g de chocolate culinário\u003Cbr\/\u003E- 3 colheres de vinho do porto\u003Cbr\/\u003E- (Colocar todos os ingredientes num tacho e levar a derreter em banho-maria)\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003Cbr\/\u003E- Desfazer as castanhas cozidas e misturar com o leite. Deixar em lume brando 30 minutos até obter um puré (pode-se passar a varinha mágica).\u003Cbr\/\u003E- Bater as 5 gemas com o açúcar, misturar depois com o puré e bater com a batedeira.\u003Cbr\/\u003E- Bater as claras em castelo, e envolver com a massa utilizando uma colher.\u003Cbr\/\u003E- Barrar uma forma com manteiga e polvilhar com farinha (é indicado colocar papel vegetal)\u003Cbr\/\u003E- Vai ao forno a 180º, cerca de 40 minutos\u003Cbr\/\u003E- Depois é só desenformar, fazer um ganache e cobrir.\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\/4103200943683579203\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/bolo-de-castanhas_403.html#comment-form","title":"2 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4103200943683579203"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4103200943683579203"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/bolo-de-castanhas_403.html","title":"Bolo de castanhas"}],"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-4722292800660331136"},"published":{"$t":"2012-10-24T19:34:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.331+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"berlim"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bolas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"creme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"padeiro"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteleiro"},{"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 Sobremesas"}],"title":{"type":"text","$t":"Bolas de Berlim"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolas de Berlim\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/bola+de+berlim.jpg\"\u003E\u003Cimg class=\"alignnone  wp-image-6562\" title=\"bola+de+berlim\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/bola+de+berlim.jpg\" alt=\"\" width=\"320\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes :\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 1 limão em raspa\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 1 pitada sal\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 80 gr manteiga\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 1 kg açúcar\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 2 gema(s) de ovo\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 2 dl leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 30 gr fermento de padeiro\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 500 gr farinha de trigo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E-\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EDesfaça o fermento de padeiro com um pouco de leite e 1 colher (sopa) de açúcar. Misture tudo bem e deixe levedar à temperatura ambiente por cerca de 30 minutos. Peneire a farinha para um recipiente; faça-lhe um buraco no meio e deite aí a mistura do fermento que tinha ficado a levedar. Junte o resto do leite, açúcar, manteiga, gemas, sal e raspa de limão. Amasse bem até que a massa se despregue das mãos e das paredes da tigela. Deixe levedar de novo por cerca de 30-40 minutos. Depois estenda a massa numa bancada enfarinhada com o rolo da massa de modo a que fique com cerca de 2 cm de altura e corte rodelas com cerca de 8 cm de diâmetro. Deixe levedar mais um pouco e depois frite-as em óleo quente por cerca de 10 minutos. Escorra-as e polvilhe com açúcar enquanto ainda estão quentes. Poderá ainda rechear com creme pasteleiro.\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\/4722292800660331136\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolas-de-berlim_4915.html#comment-form","title":"8 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4722292800660331136"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/4722292800660331136"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolas-de-berlim_4915.html","title":"Bolas de Berlim"}],"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":{"$t":"8"}},{"id":{"$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-7296392663120643390"},"published":{"$t":"2012-10-21T08:03:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.348+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"creme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Folhados"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteis de belem"},{"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 Sobremesas"}],"title":{"type":"text","$t":"Pasteis de Belém"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPastel de Belém\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\/Pasteis-de-Belem.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6533\" title=\"Pasteis de Belem\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Pasteis-de-Belem.jpg\" alt=\"\" width=\"403\" height=\"403\" \/\u003E\u003C\/a\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\u003Cspan style=\"color: #ff6600;\"\u003EMassa\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 copo de chá de farinha de trigo\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EÁgua suficiente para dar o ponto na massa\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 pitada de sal\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 e 1\/2 copos de chá de margarina especial para folhados\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ECreme\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E10 colheres de sopa de açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E9 gemas\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2 copo(s) de leite\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo\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;\"\u003EMassa\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EMisture a farinha o sal e água, bata até a massa soltar das mãos. Estenda a massa em uma superfície lisa e abra-a com o rolo de macarrão até ficar bem fina. Com um pincel, passe uma camada de margarina sobre ela.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDobre a massa e abra com o rolo novamente. Passe mais uma camada de margarina e dobre de novo. Repita esse processo mais duas vezes. Depois, divida a massa em três partes e faça rolinhos. Reserve.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECreme\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EMisture o açúcar as gemas. Em uma panela à parte, coloque o leite para ferver. Faça a temperagem: junte algumas colheres do leite à mistura de açúcar e gemas e mexa bem. Junte à mistura de volta à panela com o leite e vá mexendo até engrossar um pouco. Reserve.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EMontagem\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ECorte os rolinhos da massa com mais ou menos 1cm. Coloque nas forminhas, abra a massa e recheie com uma colher do creme em cada uma.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ELeve ao forno alto pré-aquecido (250°C) e deixe assar até que estejam dourados por cima. O tempo estimado depende do forno, mas varia entre 30 e 40 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\/7296392663120643390\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/pasteis-de-belem_8133.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7296392663120643390"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7296392663120643390"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/pasteis-de-belem_8133.html","title":"Pasteis de Belém"}],"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-9018623068157015863"},"published":{"$t":"2012-10-16T15:00:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.364+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"claras"},{"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":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"hortelã"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"manteiga"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"morango"},{"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 Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recheio"}],"title":{"type":"text","$t":"Bolo de Aniversário"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo de Aniversário\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/bolo_de_aniversario.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6502\" title=\"bolo_de_aniversario\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/bolo_de_aniversario.jpg\" alt=\"\" width=\"380\" height=\"220\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMassa\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E8 ovos\u003Cbr\/\u003E\u003Cbr\/\u003E1 xícara (chá) de açúcar\u003Cbr\/\u003E\u003Cbr\/\u003E1 xícara (chá) de leite\u003Cbr\/\u003E\u003Cbr\/\u003E2 xícaras (chá) de farinha de trigo\u003Cbr\/\u003E\u003Cbr\/\u003E1 xícara (chá) de castanha-do-pará moída\u003Cbr\/\u003E\u003Cbr\/\u003E1 colher (sopa) de fermento químico em pó\u003Cbr\/\u003E\u003Cbr\/\u003Emanteiga para untar\u003Cbr\/\u003E\u003Cbr\/\u003Efarinha de trigo para polvilhar\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E1º recheio\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E1 lata de Creme de Leite\u003Cbr\/\u003E\u003Cbr\/\u003E1 tablete de chocolate Meio Amargo\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E2º recheio\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E1 lata de Leite MOÇA® Tradicional\u003Cbr\/\u003E\u003Cbr\/\u003E1 vidro de leite de coco (200ml)\u003Cbr\/\u003E\u003Cbr\/\u003E4 gemas\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECobertura\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E4 claras\u003Cbr\/\u003E\u003Cbr\/\u003E1 xícara (chá) de açúcar\u003Cbr\/\u003E\u003Cbr\/\u003Ecastanha-do-pará moída, para decorar\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de Preparo\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMassa:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003EEm uma batedeira, bata os ovos até dobrarem de volume. Adicione o açúcar e bata mais um pouco. Diminua a velocidade da batedeira e adicione o leite. Desligue e adicione a farinha, as castanhas moídas e o fermento e misture delicadamente. Despeje em forma redonda (28cm de diâmetro), untada e polvilhada. Leve ao forno médio-alto (200°C), preaquecido, por cerca de 30 minutos. Retire do forno e espere amornar. Reserve.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E1º recheio:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003ERecheio de Chocolate: Em uma tigela, aqueça o Creme de Leite  em banho-maria e misture o Chocolate picado. Mexa até formar um creme homogêneo. Reserve.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E2º recheio:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003ERecheio de Baba de Moça: Em uma panela, misture o LEITE MOÇA® com o leite de coco e as gemas e leve ao fogo baixo, mexendo sempre. Assim que ferver cozinhe por cerca de 1 minuto, para engrossar. Retire do fogo e espere esfriar. Reserve.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECobertura:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003EEm uma panela, misture o açúcar com meia xícara (chá) de água e leve para ferver, sem mexer, até obter uma calda em ponto de fio. Enquanto a calda se forma, bata as claras em neve. Não desligue a batedeira e despeje a calda em fio quando estiver no ponto. Bata até que a tigela da batedeira esfrie.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMontagem:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003EDesenforme e corte o bolo em três partes iguais. Sobre uma das partes, espalhe o recheio de Chocolate e cubra com a outra parte da massa. Espalhe o recheio de baba de Moça e cubra com a ultima parte da massa. Espalhe o marshmallow sobre todo o bolo e cubra com castanha-do-Pará moída.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDica:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003EDecore com morangos ou frutas vermelhas e hortelã.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EFaz Bem Saber:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003EEm uma festa de aniversário embora o bolo seja o momento mais esperado da festa, não se esqueça dos detalhes! Do convite carinhoso até uma lembrança delicada, tudo demonstra como os convidados são importantes para você!\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\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\/9018623068157015863\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolo-de-aniversario_9249.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/9018623068157015863"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/9018623068157015863"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolo-de-aniversario_9249.html","title":"Bolo de Aniversário"}],"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-1914818650443440429"},"published":{"$t":"2012-10-15T14:26:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.306+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"claras"},{"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":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite condensado"},{"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 Sobremesas"}],"title":{"type":"text","$t":"Bolo de Chocolate Molhado"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo de Chocolate Molhado \u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Bolo-de-Chocolate-Molhado.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6494\" title=\"Bolo de Chocolate Molhado\" alt=\"\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Bolo-de-Chocolate-Molhado.jpg\" width=\"300\" height=\"233\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003Cstrong\u003EINGREDIENTES: \u003C\/strong\u003E\u003C\/span\u003E\u003Cbr\/\u003E2 chávenas de farinha de trigo\u003Cbr\/\u003E2 chávenas de açúcar\u003Cbr\/\u003E1 chávena de leite\u003Cbr\/\u003E6 colheres de sopa cheias de chocolate em pó\u003Cbr\/\u003E1 colher de sopa de fermento em pó\u003Cbr\/\u003E6  ovos\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EMODO DE PREPARAÇÃO:\u003C\/strong\u003E\u003C\/span\u003E\u003Cbr\/\u003Ebata as claras em castelo, acrescente as gemas e envolva suavemente, coloque o açúcar e envolva novamente.\u003Cbr\/\u003EColoque a farinha, o chocolate em pó, o fermento, o leite e envolva outra vez.\u003Cbr\/\u003ECorte 5 ou 6 quadradinhos de chocolate em barra e coloque no preparado mesmo antes de ir ao forno..\u003Cbr\/\u003EUnte um tabuleiro e coloque no forno por 40 min aprx.(Aos 30 min aprx eu cubro com papel de aluminio e deixo assar por mais 10 min)\u003Cbr\/\u003EEnquanto o bolo  assa faça a cobertura com 100 gr de chocolate em barra, 1 colher de margarina, meio copo de leite e uma lata de leite condensado… leve ao fogo até começar a ferver, mexa sempre até ficar nem muito espesso nem muito líquido.\u003Cbr\/\u003EFure com um palito várias vezes o bolo e em vários pontos..\u003Cbr\/\u003E\u003Cbr\/\u003EColoque ainda quente sobre o bolo já pronto.\u003Cbr\/\u003E\u003Cbr\/\u003EBom apetite!!\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\/1914818650443440429\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolo-de-chocolate-molhado_4931.html#comment-form","title":"3 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/1914818650443440429"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/1914818650443440429"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolo-de-chocolate-molhado_4931.html","title":"Bolo de Chocolate Molhado"}],"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":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-2570429978991695459"},"published":{"$t":"2012-06-26T15:33:00.002+01:00"},"updated":{"$t":"2013-01-12T14:54:47.769+00:00"},"category":[{"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":"Fruta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"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 Sobremesas"}],"title":{"type":"text","$t":"DOCE DOS OVOS ESTRELADOS"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDOCE DOS OVOS ESTRELADOS\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/06\/DOCE-DOS-OVOS-ESTRELADOS.jpg\"\u003E\u003Cimg class=\"aligncenter size-medium wp-image-6158\" title=\"DOCE DOS OVOS ESTRELADOS\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/06\/DOCE-DOS-OVOS-ESTRELADOS-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E6 Ovos\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E2 Chavenas (chá) de açúcar amarelo\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E2 Chavenas \" \" de leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E8 colheres de açúcar branco\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E1 lata de pessêgo em conserva\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003ESepare as gemas das claras. Bata as claras em castelo bem firme, com as 8 colheres de açúcar branco e um pouco de sal.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003ELeve ao lume o açúcar amarelo num tacho, deixe queimar, quando tiver uma cor acastanhada, junte o leite morno em fio.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EVá mexendo até ficar em liquido.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003ERetire do lume, deixe arrefecer um pouco.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EEm seguida bata as gemas com a lamina de uma faca, e junte ao preparado, vá mexendo para não atalhar, quando as gemas estiverem cozidas, retire do lume.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EDeite num prato fundo.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EVá pondo por cima as claras, o equivalente à clara de um ovo estrelado.Por cima das claras, põe o pessêgo cortado a formar a gema de um ovo.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EPara dar o aspecto de um ovo estrelado.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003ELeva ao frigorifico, durante uma hora ou duas horas.\u003C\/span\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\/2570429978991695459\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/06\/doce-dos-ovos-estrelados_7531.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2570429978991695459"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2570429978991695459"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/06\/doce-dos-ovos-estrelados_7531.html","title":"DOCE DOS OVOS ESTRELADOS"}],"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"}}]}});