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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\/-\/pasteleiro?alt=json-in-script\u0026max-results=10"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/search\/label\/pasteleiro"},{"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":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"10"},"entry":[{"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":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-6951037553242349439"},"published":{"$t":"2012-04-19T07:30:00.002+01:00"},"updated":{"$t":"2013-01-12T14:54:47.819+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"amendoim"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bombons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteleiro"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recheio"}],"title":{"type":"text","$t":"Tarte BomBom"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003ETarte BomBom\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u0026nbsp;\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\/04\/receita-torta-bombom.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-6001\" title=\"tarte bombom\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/04\/receita-torta-bombom.jpg\" alt=\"\" width=\"495\" height=\"250\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\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\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EMassa: \u003C\/strong\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 1\/2 pacote de biscoito maisena\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 200g de amendoim torrado\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 50g de manteiga\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 3 colheres (sopa) de leite condensado\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 3 colheres (sopa) de leite\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cstrong\u003E\u003Cspan style=\"color: #ff6600;\"\u003ERecheio:\u003C\/span\u003E\u003Cbr\/\u003E\u003C\/strong\u003E· 3 chávenas (chá) de leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 1 chávena (chá) de açúcar pasteleiro\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 4 colheres (sopa) de amido de milho\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 3 gemas\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 20 bombons\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003ECalda: \u003C\/strong\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E· 3\/4 de chávena (chá) de leite\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E · 1 colher (sopa) de chocolate em pó\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E · 3 chávenas (chá) de açúcar\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E · 1\/2 colher (sopa) de manteiga\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de preparo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMassa: \u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cstrong\u003E\u003C\/strong\u003ENo liquidificador triture o biscoito e o amendoim. Transfira para uma tigela, misture a manteiga o leite condensado e o leite. Forre o fundo e as laterais de uma forma + ou - de 24cm de diâmetro. E coloque no forno pre-aquecido a 200ºC durante 5 minutos. Deixe arrefecer. \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003ERecheio: \u003C\/strong\u003E\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cstrong\u003ENuma \u003C\/strong\u003E\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003Epanela, misture o leite, o açúcar de pasteleiro, o amido de milho e as gemas. Leve ao fogão em lume  brando, mexendo sem parar até engrossar, deixe arrefecer até ficar morno. Sobre a massa, distribua os bombons e por cima coloque o creme. Cubra com filme plástico e leve ao frigorífico. \u003C\/span\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003ECalda:\u003C\/strong\u003E\u003C\/span\u003E \u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003ENuma panela, misture o leite, o chocolate em pó, o açúcar e a manteiga. Leve ao fogão e deixe ferver até engrossar. Deixe arrefecer. Na hora de servir, coloque a calda sobre a torta e decore com bombons picados. Sirva de seguida e bom proveito!\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\/6951037553242349439\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/04\/tarte-bombom_5081.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/6951037553242349439"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/6951037553242349439"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/04\/tarte-bombom_5081.html","title":"Tarte BomBom"}],"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":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-7322767366537548773"},"published":{"$t":"2010-01-20T11:06:00.002+00:00"},"updated":{"$t":"2013-01-12T14:55:15.338+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"merengada"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteleiro"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tarteira"}],"title":{"type":"text","$t":"Tarte de Limão Merengada"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Cspan style=\"color: #ff6600;\"\u003ETarte de Limão Merengada\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/Tarte-de-limao-merengada.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5587\" title=\"Tarte-de-limao-merengada\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/Tarte-de-limao-merengada.jpg\" alt=\"\" width=\"495\" height=\"370\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E \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;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EMassa:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E350 g farinha\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E125 g margarina\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E50 g água\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1 ovo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E-\u003Cbr\/\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;\"\u003E2 latas de leite condensado\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Esumo de 3 limões\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E5 gemas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E-\u003Cbr\/\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;\"\u003E5 claras\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E100 g açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E-\u003Cbr\/\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EMassa: Coloque todos os ingredientes num recipiente e amasse . Coloque a massa numa tigela e deixe repousar durante 15 minutos.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EEntretanto prepare o recheio:  Deite o leite condensado e o sumo de limão. Num tigela bata as gemas com um garfo e deite também no copo.Junte tudo e batata com a batedeira durante 2 a 3 minutos. Reserve.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EEstenda a massa com o rolo da massa e forre uma tarteira. Pique o fundo com um garfo e verta a mistura do leite condensado. Leve ao forno a 180º durante 35 minutos. Retire e deixe arrefecer.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EPara a cobertura: bata as claras e junte o açúcar .\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EDisponha as claras batidas por cima da tarte utilizando o saco de pasteleiro e leve ao forno até dourar.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/Tarte-de-limão-merengada.jpg\"\u003E\u003Cimg class=\"aligncenter size-large wp-image-5534\" title=\"Tarte de limão merengada\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/Tarte-de-limão-merengada-1024x766.jpg\" alt=\"\" width=\"498\" height=\"372\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/p\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\/7322767366537548773\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/01\/tarte-de-limao-merengada_2516.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7322767366537548773"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/7322767366537548773"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/01\/tarte-de-limao-merengada_2516.html","title":"Tarte de Limão Merengada"}],"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":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-3494191105515140780"},"published":{"$t":"2009-11-15T23:02:00.002+00:00"},"updated":{"$t":"2013-01-12T14:56:40.785+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"canela"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farturas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasteleiro"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Farturas"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Cspan style=\"color: #ff6600;\"\u003EFarturas\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Cp 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\/2009\/11\/farturas.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5578\" title=\"farturas\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2009\/11\/farturas.jpg\" alt=\"\" width=\"400\" height=\"301\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E-\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E-\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E7 dl +- de água quente\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E500 grs de farinha\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E3 grs de fermento em pó (colher de chá)\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E3 grs de bicabornato de soda (colher de chá)\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E1 pitada de sal\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EAçúcar q.b.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003ECanela em pó q.b.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EÓleo para fritar q.b.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E-\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E-\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EConfecção:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003ELeva a água ao lume com uma pitada de sal. Assim que levantar fervura retire do lume e reserve. Num recipiente ponha a farinha misturada com o fermento e o bicabornato. Depois vá adicionando a água quente (não a ferver) em fio na farinha mexendo com a colher de pau ou à mão. A massa deve ficar leve e fina. Depois desta operação deixe a massa em repouso tapada durante meia hora.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003EAqueça muito bem o óleo. Com a ajuda de uma colher molhada em água encha o saco de pasteleiro com a boquilha frisada e comece a espremer no óleo bem quente a partir do centro da sertã em aspiral. Com dois garfos de cozinha, vá deslocando a massa. Vire-as assim que possa para que fritem por igual. Quando estiver lourinhas, retire e ponha a escorrer sobre papel absorvente. Depois de escorridas corte pedaços com uma tesoura e passe-as por açúcar e canela. *Se ao fritar as farturas e elas alourarem muito depressa reduza a chama.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cbr\/\u003E\u003Cdiv\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #333333;\"\u003E*Ao fazer a massa e achar que ficou rija, adicione mais um pouco de água quente.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003C\/div\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/3494191105515140780\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/farturas_4517.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3494191105515140780"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3494191105515140780"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2009\/11\/farturas_4517.html","title":"Farturas"}],"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"}}]}});