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Camarão,"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/-\/ovos+moles?alt=json-in-script\u0026max-results=10"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/search\/label\/ovos%20moles"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"10"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-8205653811306460094"},"published":{"$t":"2012-10-24T08:06:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.354+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"amêndoa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"claras"},{"scheme":"http://www.blogger.com/atom/ns#","term":"doces de natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gemas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos moles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Natal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Lampreia de Ovos"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EDoces de Natal\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003ELampreia de Ovos\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/lampreia_ovos.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6550\" title=\"lampreia_ovos\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/lampreia_ovos.jpg\" alt=\"\" width=\"420\" height=\"319\" \/\u003E\u003C\/a\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara os fios de ovos:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 60 gemas;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 5 claras;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 kg de açúcar.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara os ovos moles:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 175 grs de açúcar;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 12 gemas;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 1 clara.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara a espécie:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• 250 grs de amêndoas;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Açúcar para caramelo;\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E• Glacê de açúcar branco\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPreparação:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPreparam-se 3 dúzias de ovos em fio e 2 dúzias em trouxas. Estas não se enrolam.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EFazem-se os ovos-moles com os ingredientes citados e juntam-se-lhes as amêndoas peladas e finamente raladas. Leva-se esta espécie ao lume brando para engrossar.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPara armar a lampreia: dispõe-se uma terça parte dos fios de ovos no prato de serviço, dando-lhes a forma de lampreia; por cima deita-se a espécie de ovos-moles e amêndoa e cobre-se esta com mais fios de ovos. Dispõem-se as «capas» das trouxas sobre o conjunto anterior, sobrepondo-as e moldando-as, de modo a ficar com o feitio da lampreia (embora bastante menos comprida). A cabeça deverá ter muito mais volume do que a cauda. Faz-se um pouco de caramelo escuro (mas sem queimar, pois amarga) que se deita sobre parte do corpo da lampreia e, depois, com a glacê de açúcar branco desenham-se os olhos, a boca e «escamas» na ponta da cauda. Colocam-se cerejas cristalizadas nos olhos e um pouco de cidrão a simular a língua. Contorna-se toda a lampreia com fios de ovos.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EDica: O açúcar, caramelo e a glacê só se aplicam no dia em que a lampreia será comida, pois em contacto com a calda das trouxas, têm tendência para derreter.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/8205653811306460094\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/lampreia-de-ovos_4516.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8205653811306460094"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/8205653811306460094"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/lampreia-de-ovos_4516.html","title":"Lampreia de Ovos"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-602020865108507740"},"published":{"$t":"2012-07-04T23:02:00.002+01:00"},"updated":{"$t":"2013-01-12T14:54:47.809+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"amêndoa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos moles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recheio"}],"title":{"type":"text","$t":"QUEIJO CONVENTUAL"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EQUEIJO CONVENTUAl\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\/QUEIJO-CONVENTUAL.jpg\"\u003E\u003Cimg class=\"aligncenter size-medium wp-image-6182\" title=\"QUEIJO CONVENTUAL\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/QUEIJO-CONVENTUAL-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Ingredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Para a massa-pão:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 400 grs. de miolo de amêndoa sem pele,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 400 grs. de açúcar em pó,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 8 claras de ovos,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Para os ovos moles:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 250 grs. de açúcar,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 12 gemas de ovos,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 2,5 dl de água,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 1 pau de canela,\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Preparação:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Passe o miolo de amêndoa duas vezes pela máquina de picar.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Junte-lhe o açúcar em pó e as claras.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Trabalhe estes ingredientes com as mãos até obter uma pasta moldável.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Entretanto prepare os ovos moles: leve o açúcar ao lume com a água e o pau de canela.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Deixe ferver até ganhar ponto de pérola (quando se formam umas bolinhas nas pontas dos fios que correm da colher mergulhada na calda).\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Depois de arrefecer ligeiramente, fora do lume, juntam-se-lhe as gemas, em fio, ligeiramente batidas e passadas por um coador.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Leve de novo a lume brando e, mexendo sempre, deixe engrossar.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Da massa-pão, retire um pedaço para fazer a tampa do queijo.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Com a restante faça uma bola.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Coloque-a na mesa da cozinha polvilhada de açúcar.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Com os dedos molhados em clara de ovo, abra um buraco na bola.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Vá alargando-o até as paredes e o fundo do queijo terem cerca de 0,5 cm de espessura.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Recheie o queijo com ovos moles.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Com a massa-pão que pôs de parte, faça a tampa.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Com o auxílio de uma faca molhada em clara de ovo, vá colocando porções de massa-pão até que o recheio esteja completamente tapado.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Alise toda a superfície com a mesma faca.\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\/602020865108507740\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/queijo-conventual_7477.html#comment-form","title":"4 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/602020865108507740"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/602020865108507740"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/queijo-conventual_7477.html","title":"QUEIJO CONVENTUAL"}],"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":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-1721116940137174018"},"published":{"$t":"2010-03-07T16:59:00.002+00:00"},"updated":{"$t":"2013-01-12T14:54:47.761+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"GELADO"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos moles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Gelados"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Gelado de Nata com Bolacha"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Cspan style=\"color: #ff6600;\"\u003EGelado  de Natas com Bolacha\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h2\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\/2010\/03\/Gelado-de-nata1.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5701\" title=\"Gelado de nata\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/03\/Gelado-de-nata1.jpg\" alt=\"\" width=\"501\" height=\"376\" \/\u003E\u003C\/a\u003E\u003Cbr\/\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: #333333;\"\u003E8 claras\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E8 colheres de sopa de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E3 pacotes de natas + 6 colheres de sopa de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E1 pacote de bolacha maria\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;\"\u003EBater as claras em castelo, junte o açúcar e continue a bater até obter ponto de suspiro, reserve.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EBater as natas em chantilly com 6 colheres de sopa de açúcar, junte ás claras em castelo e envolva muito bem sem bater. Numa forma de aro amovivel, dispor camada de creme intercalando com bolacha maria, até se esgotar o creme. Levar ao congelador para solidificar. Entretanto prepare o creme de ovos moles.\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;\"\u003EOvos Moles\u003C\/span\u003E\u003Ca id=\"aptureLink_yn3TaRAEpj\" style=\"margin: 0pt auto; text-align: center; display: block; padding: 0px 6px;\" href=\"http:\/\/www.youtube.com\/watch?v=yzrXPzfDVRk\"\u003E\u003Cimg style=\"border: 0px none;\" title=\"Ovos Moles - Aveiro - Reportagem Açores Vip : Pedro Guedes\" src=\"http:\/\/i.ytimg.com\/vi\/yzrXPzfDVRk\/hqdefault.jpg\" alt=\"\" width=\"340px\" height=\"285px\" \/\u003E\u003C\/a\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;\"\u003E200grs de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E1,5 dl de água\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E4 gemas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003ELeva-se o açúcar com a água ao lume. Quando levantar fervura, reduzir para o médio e deixar ferver 3 minutos exactos. Deita-se esta calda por cima das gemas batidas, sempre a mexer para não cozer os ovos. Leva-se novamente ao lume, mexendo até começar a querer ferver, retira-se, deixa-se arrefecer e deita-se por cima do gelado já solidificado. Levar novamente ao congelador mais umas horas. Sirva e delicie-se\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EBOM APETITE!\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\/1721116940137174018\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/03\/gelado-de-nata-com-bolacha_5230.html#comment-form","title":"4 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/1721116940137174018"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/1721116940137174018"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/03\/gelado-de-nata-com-bolacha_5230.html","title":"Gelado de Nata com Bolacha"}],"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"}}]}});