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de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sumo"}],"title":{"type":"text","$t":"Bolo de Fruta Fresca"},"content":{"type":"html","$t":"\u003Ch3 style=\"text-align: center;\"\u003E\u003Cimg class=\"alignnone size-medium wp-image-6625\" alt=\"bolo-de-fruta-fresca\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2013\/01\/bolo-de-fruta-fresca-300x225.jpg\" width=\"300\" height=\"225\" \/\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E200 gr de farinha integral\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2 dl de leite\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E3 pêras ou maçãs\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E25 gr de adoçante em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E6 colheres(sopa) de azeite, mais azeite para untar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 colher de chá de fermento em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003Esumo e raspa de uma laranja\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EFarinha integral para polvilhar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ELigue o forno a 180º C. Unte uma forma com azeite e polvilhe-a com farinha integral.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ENuma tigela, bata os ovos com o adoçante e o azeite; junte a raspa da laranja e o leite e mexa bem.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDe seguida, acrescente a farinha e o fermento e envolva bem.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDescasque as pêras ou maçãs, corte-as em cubos pequenos, e adicione-as ao preparado anterior. Verta a massa na forma e leve-a ao forno duarnte 40 minutos.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EAo fim desse tempo, desenforme o bolo, dexe-o arrefecer um pouco e regue-o com sumo de uma laranja. Sirva-o frio, decorado a gosto.\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\/5897177676277948935\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2013\/01\/bolo-de-fruta-fresca_6821.html#comment-form","title":"1 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5897177676277948935"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5897177676277948935"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2013\/01\/bolo-de-fruta-fresca_6821.html","title":"Bolo de Fruta 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Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tarte"}],"title":{"type":"text","$t":"Torta de Cenoura"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003ETorta de Cenoura\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\/11\/Torta-de-Cenoura.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6591\" title=\"Torta de Cenoura\" alt=\"\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/Torta-de-Cenoura.jpg\" width=\"403\" height=\"364\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E500 gr de açúcar amarelo\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E500 gr de cenoura, em puré\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E6 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003Eraspa de 1 laranja\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E125 gr de farinha\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EConfecção:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EBata os ovos com o açúcar.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EAdicione o puré de cenoura, a raspa de laranja e a farinha.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EColoque a massa num tabuleiro forrado com papel vegetal e untado com manteiga.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ELeve a cozer a 180ºC.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EEnrole a torta e decore a gosto (por exemplo, polvilhada com açúcar).\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\/7321844345553730806\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/torta-de-cenoura_6512.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7321844345553730806"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7321844345553730806"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/torta-de-cenoura_6512.html","title":"Torta de 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":{"$t":"0"}},{"id":{"$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-8925290318861852859"},"published":{"$t":"2012-07-14T17:02:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.363+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"GELADO"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receita Gelados"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Gelado Calipo da Ola"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EGelado Calipo\u003C\/span\u003E\u003C\/h3\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\/07\/gelado-calipo.jpg\"\u003E\u003Cimg class=\"alignnone size-medium wp-image-6349\" title=\"gelado calipo\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/gelado-calipo-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E500 gr. de Sumo de Limão (joi)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E20 gr. de farinha Maizena\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E50 gr. de açucar mascavado\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 colher de sumo de limão\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EColocar no copo da Bimby todos os ingredientes e misturar durante 5 Segundos, Velocidade 5.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDe seguida, programar 7 minutos, temp. 90º, velocidade 2.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EEncher as forminhas dos gelados e colocar na arca até estarem bem solidificados\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\/8925290318861852859\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/gelado-calipo-da-ola_7578.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8925290318861852859"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8925290318861852859"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/gelado-calipo-da-ola_7578.html","title":"Gelado Calipo da Ola"}],"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-7028388365910657564"},"published":{"$t":"2012-07-09T14:46:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.346+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cobertura"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"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":"sobremesa"}],"title":{"type":"text","$t":"Donut"},"content":{"type":"html","$t":"\u003Ch1 style=\"text-align: left;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDONUT'S\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/donut.jpg\"\u003E\u003Cimg class=\"size-medium wp-image-6293 aligncenter\" title=\"donut\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/donut-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Ch3 style=\"text-align: left;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"color: #999999;\"\u003EFASE 1\u003C\/span\u003E -\u003Cspan style=\"color: #ff6600;\"\u003E Fermentação\u003C\/span\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 45g de fermento biológico\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 120g de água\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 200g de farinha de trigo\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EMisturar todos os ingredientes para fazer a esponja e deixar descansar por 20 minutos.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"color: #999999;\"\u003EFASE 2\u003C\/span\u003E - \u003Cspan style=\"color: #ff6600;\"\u003EMassa\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- a massa da fase 1\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 100g de açúcar\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 15g de sal\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 100g de margarina\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 3 ovos\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 250ml de água\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- raspas de laranja (opcional)\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 800g de farinha (aproximadamente)\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EJuntar os ingredientes, sendo a farinha aos poucos, até obter uma massa macia, que não grude nas mãos. Deixar a massa descansar por trinta minutos e abrir a massa com um rolo, em mesa enfarinhada, deixando com 1cm de espessura. Cortar com um cortador redondo e recortar no centro com um outro cortador menor. Juntar os retalhos da massa. Abrir novamente e repetir o processo até finalizar a massa. Colocar os donuts cortados para descansar por 30 minutos. Fritar em óleo não muito quente e passar para um papel absorvente. Esperar esfriar, cortar, com ajuda de uma faca pequena, os donuts no meio e rechear com creme. Depois, colocar a cobertura.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003ESugestões de recheio:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECreme básico de confeiteiro\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 1 litro de leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 12 colheres de sopa de açúcar\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 8 colheres de sopa de farinha de trigo\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 6 gemas\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 1 colher de chá de baunilha\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 1 colher de sobremesa de manteiga\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EModo de preparo:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EBater todos os ingredientes no liquidificador, levar ao fogo mexendo sempre até engrossar formando um creme homogêneo. Juntar a manteiga e bater bem com uma colher até ficar brilhante. Se desejar, juntar três colheres de chocolate em pó ou raspas de laranja.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECreme de Trufas\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 250g de creme de leite fresco\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 50g de margarina\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 50g de açúcar\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 400g de chocolate meio amargo ou ao leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EModo de preparo: Juntar o creme de leite, a margarina e o açúcar e esperar ferver. Retirar do fogo, acrescentar o chocolate e bater bem com um batedor até ficar cremoso ou colocar na batedeira até esfriar. Colocar na geladeira até o momento de utilizar.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003ECobertura\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 2 xícaras de chá de açúcar de confeiteiro\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E- 1\/2 xícara de café de leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003EColocar os ingredientes, em uma panela, em banho-maria mexendo até estar bem dissolvido.\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\/7028388365910657564\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/donut_4975.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7028388365910657564"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7028388365910657564"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/donut_4975.html","title":"Donut"}],"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-8765773318908089877"},"published":{"$t":"2012-07-02T06:24:00.002+01:00"},"updated":{"$t":"2013-01-12T14:54:47.830+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"gelatina"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"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","$t":"Pudim de Laranja e Pêssego"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPudim de Laranja e Pêssego\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\/2012\/07\/Pudim-de-Laranja-e-Pêssego.jpg\"\u003E\u003Cimg class=\"aligncenter size-medium wp-image-6169\" title=\"Pudim de Laranja e Pêssego\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/Pudim-de-Laranja-e-Pêssego-214x300.jpg\" alt=\"\" width=\"214\" height=\"300\" \/\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: #333333;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E1 pacote (2 saquetas) de gelatina de Laranja\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E1 lata de pêssego em calda\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E3 ovos\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E4 colheres (sopa) de leite condensado\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003Esumo de (uma) laranja\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003Ecaramelo líquido q.b.\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: #ff6600;\"\u003EPreparação:\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;\"\u003EPonha a ferver a calda do pêssego com um pouco de água até completar 500ml e nela dissolva a gelatina de laranja, mexendo bem.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EÀ parte junte às gemas o sumo de laranja, a calda com a gelatina, o leite condensado e as claras batidas em castelo, mexendo tudo muito bem.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EBarre uma forma com o caramelo líquido e deite nela o preparado anterior.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003ELeve ao frigorífico durante cerca de 4 a 5 horas até solidificar. Sirva o pudim desenformado e decorado com pedaços de pêssego em calda.\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\/8765773318908089877\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/pudim-de-laranja-e-pessego_9214.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8765773318908089877"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8765773318908089877"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/pudim-de-laranja-e-pessego_9214.html","title":"Pudim de Laranja e Pêssego"}],"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-469354285300218328"},"published":{"$t":"2011-07-20T19:59:00.002+01:00"},"updated":{"$t":"2013-01-12T14:54:47.797+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CALDA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"canela"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chantilly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"creme"},{"scheme":"http://www.blogger.com/atom/ns#","term":"folhada"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa folhada"},{"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","$t":"Bolo de Massa Folhada Com Chantilly e Creme de Ovos"},"content":{"type":"html","$t":"\u003Ch3\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\/2011\/07\/bolo-de-massa-folhada.jpg\"\u003E\u003Cimg class=\"aligncenter size-medium wp-image-5856\" title=\"bolo de massa folhada\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2011\/07\/bolo-de-massa-folhada-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EINGREDIENTES \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E- 3 placas de massa folhada\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E- -1 massa de bolo não muito alta, (pode ser massa de pão de ló ou alguma a seu gosto)\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E- Chantilly suficiente para cobrir e decorar o bolo\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #808080;\"\u003E6 ovos\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E300g açúcar\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E200g farinha\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E4 meias cascas de água\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E1 colher de chá fermento\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EINGREDIENTES CALDA PARA MOLHAR O BOLO \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E1 LITRO DE ÁGUA\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E250 GRAMAS DE AÇÚCAR\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E1 MAÇA COM CASCA CORTADA EM QUATRO\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E1 LARANJA COM CASCA CORTADA EM QUATRO\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E1 CANELA EM PAU\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003ELEVE TODOS OS INGREDIENTES AO FOGO E DEIXE FEVER POR 15 MINUTOS. DEIXE ARREFECER E COE.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EINGREDIENTES RECHEIO DE CREME\u003C\/span\u003E \u003Cspan style=\"color: #ff6600;\"\u003EDE OVOS\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cbr\/\u003E10 gemas\u003Cbr\/\u003E400gr açúcar(coloco menos)\u003Cbr\/\u003E1,5dl água\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação  bolo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003EMisture o açúcar, a farinha, as gemas, o fermento e a água.\u003C\/span\u003E\u003Cspan style=\"color: #808080;\"\u003E Á parte bata as claras em castelo e junte á mistura.\u003C\/span\u003E\u003Cspan style=\"color: #808080;\"\u003E Leve ao forno a cozer durante 30 minutos.\u003C\/span\u003E\u003Cspan style=\"color: #808080;\"\u003E Desenforme depois de pronto e deixe arrefecer.\u003C\/span\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cbr\/\u003E\u003Cbr style=\"color: #888888;\" \/\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMODO DE FAZER O CREME DE OVOS\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003EColoque num tacho a água e o açúcar e leve ao lume contando três minutos desde momento que começa a ferver.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003ERetire e deixe arrefecer por completo.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003EQuando frio bata as gemas com o fuet e verta na calda mexendo sempre. Leve novamente ao lume até engrossar a gosto e comece a montar o bolo fazendo uma camada de massa folhada, creme e bolo, massa folhada, creme e bolo, barrando no final com uma camada de creme.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr style=\"color: #888888;\" \/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMONTAGEM DO BOLO\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003EE um tabuleiro coloque a massa do bolo e reue com a calda. Distribua por cima metade do recheio de creme. Por cima desse recheio coloque uma massa folhada e depois coloque o recheio de doce de ovos. Acomode outra massa folhada e a outra metade do recheio de creme. Termine com mais uma massa folhada e cubra o bolo com chantilly. No final pode decorar com amêndoa laminada nas laterais e por cima desfazer massa folhada(a restante de ter aparado o bolo) e polvilhar com açúcar em pó e canela.Sirva bem fresco.\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\/469354285300218328\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2011\/07\/bolo-de-massa-folhada-com-chantilly-e_5705.html#comment-form","title":"7 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/469354285300218328"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/469354285300218328"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2011\/07\/bolo-de-massa-folhada-com-chantilly-e_5705.html","title":"Bolo de Massa Folhada Com Chantilly e Creme 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":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-8321277742959048038"},"published":{"$t":"2009-12-16T11:27:00.002+00:00"},"updated":{"$t":"2013-01-12T14:55:15.354+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cacau"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chantilly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"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","$t":"BOLO DE CHOCOLATE E LARANJA"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBOLO DE CHOCOLATE E LARANJA\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5354\" title=\"bolo de chocolate e laranja\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/12\/bolo-de-chocolate-e-laranja.JPG\" alt=\"bolo de chocolate e laranja\" width=\"400\" height=\"320\" \/\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E150g de manteiga\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E150g de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E4 ovos\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1 colher (chá) de baunilha\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E260g de farinha\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E2 colheres (sopa) de cacau em pó\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1 colher rasa (sopa) de fermento em pó\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EPara regar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E80ml de sumo de laranja\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ERecheio\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E70g de chocolate meio amargo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E50g de chocolate ao leite\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E3 colheres (sopa) de suco de laranja\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1 colher (sopa) de raspas de laranja\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E2 ovos separados\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ECobertura\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E2 laranjas descascadas e fatiadas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EChantilly\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EPreparo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EBata a manteiga e o açúcar por 10 minutos. Adicione os ovos um a um, batendo bem após cada adição. Acrescente a baunilha e misture. Peneire a farinha, cacau e fermento e misture. Adicione os ingredientes peneirados e envolva delicadamente com uma espátula.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ELeve numa forma redonda de +-22cm ao forno pré-aquecido 180˚C por 40 minutos ou até que inserindo um palito no centro do bolo, este saia limpo. Deixe arrefecer .\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ERecheio\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EDerreta os chocolates e misture o sumo e as raspas de laranja. Acrescente as gemas uma a uma, batendo bem após cada adição. Bata as claras em neve e envolva delicadamente à mistura.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EMontagem\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ECorte o bolo ao meio para rechear. Regue com o sumo de laranja, recheie, cubra com as laranjas fatiadas e decore com chantilly. Deixe na geladeira, de preferência tampado até o momento de servir.\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\/8321277742959048038\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/12\/bolo-de-chocolate-e-laranja_9401.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8321277742959048038"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8321277742959048038"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/12\/bolo-de-chocolate-e-laranja_9401.html","title":"BOLO DE CHOCOLATE E LARANJA"}],"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-5254369315613007648"},"published":{"$t":"2009-11-05T18:44:00.002+00:00"},"updated":{"$t":"2013-01-12T14:56:40.794+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"ananás"},{"scheme":"http://www.blogger.com/atom/ns#","term":"laranja"},{"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 Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sopa"}],"title":{"type":"text","$t":"Ananás Flamejado"},"content":{"type":"html","$t":"Ananás Flamejado\u003Cbr\/\u003E\u003Cbr\/\u003E-\u003Cbr\/\u003E\u003Cbr\/\u003EIngredientes:\u003Cbr\/\u003E•\t2 colheres de sopa de manteiga\u003Cbr\/\u003E•\t2 colheres e 1\/2 de sopa de açúcar\u003Cbr\/\u003E•\t2 rodelas de ananás fresco\u003Cbr\/\u003E•\t1 pau de canela\u003Cbr\/\u003E•\t2 dl de sumo de laranja\u003Cbr\/\u003E•\t1 cálice de licor Cointreau\u003Cbr\/\u003E•\t2 colheres de sopa de polpa de morango\u003Cbr\/\u003E•\t5 gotas de sumo de limão\u003Cbr\/\u003E\u003Cbr\/\u003E-\u003Cbr\/\u003E\u003Cbr\/\u003EConfecção:\u003Cbr\/\u003E\u003Cbr\/\u003ELevar ao lume numa frigideira onde caibam as 2 rodelas de ananás, a manteiga com a canela, o açúcar, a polpa de morango, as gotas de sumo de limão e o sumo da laranja.\u003Cbr\/\u003EQuando começar a ferver, junta-se as rodelas de ananás e deixa-se cozinhar por +- 6 minutos.\u003Cbr\/\u003EPor fim inclinando a frigideira para a chama, deita-se o licor para que este pegue fogo (mas cuidado com esta operação) e deixe flamejar.\u003Cbr\/\u003ESirva imediatamente\u003Cbr\/\u003E\u003Cbr\/\u003E-\u003Cbr\/\u003E\u003Cbr\/\u003EConselhos\u003Cbr\/\u003E\u003Cbr\/\u003ESim:\u003Cbr\/\u003E- Para flamejar incline a frigideira cerca de 25 graus de encontro ao fogo e assim que começa a chama, volte à posição normal.\u003Cbr\/\u003E- Pode utilizar em vez de Cointreau, Conhaque ou Drambuie.\u003Cbr\/\u003E\u003Cbr\/\u003ENão:\u003Cbr\/\u003E- Não utilize bebidas para flamejar que não ofereçam garantias.\u003Cbr\/\u003E- Não sirva doces com demasiado açúcar pois são indigestos.\u003Cbr\/\u003E- Não sirva café de má qualidade.\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript 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Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5254369315613007648"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5254369315613007648"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/ananas-flamejado_7088.html","title":"Ananás Flamejado"}],"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"}}]}});