tag:blogger.com,1999:blog-46012084306455712972024-02-07T03:43:06.289+00:00Experiências de um projecto de cozinheiroespaço dedicado à apresentação de experiências na cozinha de um aprendiz.Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-4601208430645571297.post-50637370956113779862012-05-03T19:18:00.003+01:002012-05-03T19:18:59.741+01:00O chocolate, a banana e o Porto<div class="separator" style="clear: both; text-align: center;">
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<b>sabores frescos, sabores quentes...</b></div>
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conjugações clássicas, sabores de casa e da ásia com alguma técnica à mistura.</div>
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O gelado é de chocolate 70 %, a banana surge na forma dum flan, bem debaixo do chocolate para se fundirem. Os citrinos refrescam, em forma de 'falso' pão (de kumquat) e molho emulcionado tépido (com zestes e grand manier).</div>
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há frescura de frutas que se misturam com o vinho do porto, apresentado como uma gelatina que se volta a misturar com o chocolate, que se volta a misturar com a banana... que... foi bom enquanto durou.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAj8mF2L62EXDCawyEWjMrn-ewCTwUJlNPS_5F_31rKPE-W8BSvjUz9E3eIwV2_VUPi-ycJszGALgxh_19Y1uawtagYXvs9VK1yDrl2W3rFfy6kBrjRblDL0wE_Y1SwgwFyCxp2zv6nsQV/s1600/IMG_4002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAj8mF2L62EXDCawyEWjMrn-ewCTwUJlNPS_5F_31rKPE-W8BSvjUz9E3eIwV2_VUPi-ycJszGALgxh_19Y1uawtagYXvs9VK1yDrl2W3rFfy6kBrjRblDL0wE_Y1SwgwFyCxp2zv6nsQV/s320/IMG_4002.JPG" width="320" /></a></div>
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(<span style="font-size: x-small;"> Gelado de chocolate 70 %, flan de banana caramelizada, Porto, brulée de lichias, areia de côco e 'falso pão' de kumquat</span> )</div>
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<br /></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-91324417076035794522011-01-25T22:57:00.001+00:002011-01-25T22:57:43.625+00:00O ovo<div style="text-align: justify;">é um produto de uma simplicidade e sabor fantásticos.</div><div style="text-align: justify;">O ovo, para quem gosta, exalta satisfação do palato!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">A sugestão é elevar o seu sabor, numa sugestão para entreter e cativar o gosto.</div><div style="text-align: justify;">Chamemos-lhe <i>amouse-bouche.</i></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>ovo escalfado com azeite de trufa</b> e sal preto, </div><div style="text-align: justify;">espargo, tomate seco ao sol e <i>caviar</i> de pimenta.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdjYvj-47gUC1j9465qmTqdqYr3yU8qg4MoOF7b4Ue9wAh_hmfsZ_2f-Pkaj-fHevQVoH6KDeES5sv1jydBTARnPtDnToRyiWuydYkKFTdJOLk3aX8H_X1naNXW4_-1yTCq3hDtTmATj2/s1600/DSCF0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCdjYvj-47gUC1j9465qmTqdqYr3yU8qg4MoOF7b4Ue9wAh_hmfsZ_2f-Pkaj-fHevQVoH6KDeES5sv1jydBTARnPtDnToRyiWuydYkKFTdJOLk3aX8H_X1naNXW4_-1yTCq3hDtTmATj2/s320/DSCF0023.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RnRwYjimjABppofVV4fDqdilYuxa0JKbJ-N39mq-bDj5IsDQas9XHyaF-Pu0N4-UZfMrzcocXy347vTsPTjKnCKC5l4d3XQ5MH8AMxkm5qMcqWHJ8M0RMsRUXOMUK9WZvF80mrx-hXuz/s1600/DSCF0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RnRwYjimjABppofVV4fDqdilYuxa0JKbJ-N39mq-bDj5IsDQas9XHyaF-Pu0N4-UZfMrzcocXy347vTsPTjKnCKC5l4d3XQ5MH8AMxkm5qMcqWHJ8M0RMsRUXOMUK9WZvF80mrx-hXuz/s320/DSCF0032.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: x-small;">o preto, é sal (do havai, diz ele).</span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-42762606690933448562011-01-23T02:46:00.000+00:002011-01-23T02:46:45.052+00:00é uma estrela e é portuguesa.<div style="text-align: justify;">Nuno Mendes, chefe do restaurante Viajante em Londres, acaba de receber a sua primeira estrela michelin.</div><div style="text-align: justify;">O chefe que muito absorveu do oriente e que revela nos seus pratos a sua passagem pelo El bulli, conquistou finalmente uma estrela no guia michelin, objectivo que percorria desde que assentou na capital inglesa, primeiramente no Bacchu's.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06oE87DguvKxuIphoWH742I-9nPQ3one_3Ag66UHOU-k6zUKbmmh0V4mFLFHuqHG7_gTFvjusSB47mdR4n-dqLnAvCmERm7j4F1AJNPJG8vDYnmXBpDp7HI5KPRjfy6P_F8_qWrPNbNC-/s1600/viajante.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06oE87DguvKxuIphoWH742I-9nPQ3one_3Ag66UHOU-k6zUKbmmh0V4mFLFHuqHG7_gTFvjusSB47mdR4n-dqLnAvCmERm7j4F1AJNPJG8vDYnmXBpDp7HI5KPRjfy6P_F8_qWrPNbNC-/s320/viajante.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Entra para a história a afirmação de Nuno Mendes e mais uma estrela michelin para portugal, desta feita fora das fronteiras do nosso rectângulo. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="http://www.viajante.co.uk/">www.viajante.co.uk</a></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-75863227887748749112010-11-25T23:12:00.003+00:002010-11-25T23:15:03.933+00:00"nattas cozzidas" e mais uns sabores<div class="" style="clear: both; text-align: left;"><b>Uma clássica, com aroma de baunilha, a outra de frutos do bosque!</b></div><div class="" style="clear: both; text-align: left;"><b>Bolo de chocolate esfarelado, <i>coulis</i> de frutos do bosque e espuma de manjericão.</b></div><div class="" style="clear: both; text-align: left;"><b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovevWp0JxYK85MFLJiMMFJGG9DG-cKjLVGvOuJDhrikOvxlEJj36eDpKzM8G87yRvGcboIYAVDr_QQxfX9qHbOYTH0lrjvB4FVfCQKCMsXb0CZYEJI-_4sMZ9GYIyyT-lrUpmTZEMYDIE/s1600/Imagem0193.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovevWp0JxYK85MFLJiMMFJGG9DG-cKjLVGvOuJDhrikOvxlEJj36eDpKzM8G87yRvGcboIYAVDr_QQxfX9qHbOYTH0lrjvB4FVfCQKCMsXb0CZYEJI-_4sMZ9GYIyyT-lrUpmTZEMYDIE/s320/Imagem0193.jpg" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><span class="Apple-style-span" style="color: #f1c232;"><u>Pannacotta:</u></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">250g açúcar</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Q.b. aroma de baunilha</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">8 folhas de gelatina</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><span class="Apple-style-span" style="color: #f1c232;"><u>Pannacotta de frutos do bosque:</u></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">7 dl natas</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">200g açúcar</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Q.b. aroma de baunilha</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">200g frutos do bosque</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">50g açúcar</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">8 folhas de gelatina</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTyQHheneZgc0Q75aNCUCjjsmFXGwtn29rqk_kQ3aSDW3zaDb3lDHF65acC82gRsQW7iRLhICkDs-V9nwk1G_xOwlFQ9vrxIzCKmBUInGC4RTxiey-rvpn_ThzNsuHjWBoPHS3-v2B3lZ/s1600/IMG_0821.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTyQHheneZgc0Q75aNCUCjjsmFXGwtn29rqk_kQ3aSDW3zaDb3lDHF65acC82gRsQW7iRLhICkDs-V9nwk1G_xOwlFQ9vrxIzCKmBUInGC4RTxiey-rvpn_ThzNsuHjWBoPHS3-v2B3lZ/s320/IMG_0821.JPG" width="320" /></a></div><b><span class="Apple-style-span" style="color: #f1c232;"><u>Preparação:</u></span></b><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">levar os frutos ao lume com 50g de açúcar, cozer e triturar bem. passar por peneiro e reservar o <i>coulis</i>.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Ferver as natas com o açúcar.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Amolecer as folhas de gelatina.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Deixar arrefecer ligeiramente as natas.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Adicionar, a um dos preparados o <i>coulis</i> de frutos do bosque.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Escorrer as folhas de gelatina e derreter em banho-maria.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Envolver no aparelho e verter para forma/tabuleiro.</span></span><br />
<span class="Apple-style-span" style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-small;">Levar ao frio até solidificar.</span></span><br />
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Há ainda pequenas gomas de fruta (frutos vermelhos e maçã verde), mirtilos, groselhas, physalis e crocante de chocolate com amêndoa.<br />
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Boas combinações, diferentes texturas, pecando na qualidade da foto que, vai servindo para o efeito!Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-65932733955337280932010-11-22T22:41:00.003+00:002010-11-22T22:45:03.613+00:00búzios! frescos do marEram frescos, tipo <a href="http://i331.photobucket.com/albums/l445/zenitezenite/BzioMeia-praia.png">este</a> e foram cozidos em caldo bem aromatizado.<br />
Foi depois transformado numa tradicional salada de búzios, igual a tantas outras!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3apI2W2DkLo88hKVti2LoHFvrOsg-ULXFjRH3FxNpqnw88ZPk57a25S0LghjkccXyzhg0Naskoy9ZYF3-J1CLIC5_Yojjk8RH71A-tmCK5DijAKRVxjD-7b6D3irGbbKMBgfGVvqWfq4j/s1600/PA300362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3apI2W2DkLo88hKVti2LoHFvrOsg-ULXFjRH3FxNpqnw88ZPk57a25S0LghjkccXyzhg0Naskoy9ZYF3-J1CLIC5_Yojjk8RH71A-tmCK5DijAKRVxjD-7b6D3irGbbKMBgfGVvqWfq4j/s320/PA300362.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #f1c232;">- Salada de búzios (cebola, azeite, vinagre, salsa)</span><br />
<span class="Apple-style-span" style="color: #f1c232;">- Rebentos de soja com redução de framboesa.</span><br />
<span class="Apple-style-span" style="color: #f1c232;">- Cenoura tipo algarvia (com colorau, azeite, vinagre e coentros em creme)</span><br />
<span class="Apple-style-span" style="color: #f1c232;">- Pimentos <i>padron</i> assados, só com sal.</span><br />
<span class="Apple-style-span" style="color: #f1c232;">- Crocante de cabras (na minha terra) ou vulgo, camarão da costa.</span><br />
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<span class="Apple-style-span" style="font-size: x-small;">um trabalho a meias com José Morais.</span>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-27790960792269473422010-11-18T01:06:00.006+00:002010-11-18T01:08:51.628+00:00salmão!<b>salmão com sementes, folhado de legumes e cebolada</b><br />
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<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-small;">Cortar legumes (pimentos, cebola, cenoura, beringela, courgette e nabo) em juliana; Saltear em óleo de amendoim e temperar com molho de soja, sal e pimenta;</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-small;">Escorrer e enrolar os legume sem massa folhada, finamente esticada, em forma de rolo. pincelar com ovo e levar ao forno, cerca de 10min a 200ºC;</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-small;">Cortar cebola, alho e tomate em cubos. Confeccionar cebolada;</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: x-small;">Corar o salmão em azeite, temperar com sal e pimenta e colocar sementes de sésamo e papoila torradas.</span></span><br />
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o crocante é de caril.<br />
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os telemóveis desenrascam mas pecam pela qualidade fotográfica.Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-72797758243164628612010-11-11T00:02:00.002+00:002010-11-11T00:06:58.664+00:00aproveita-se o impeto e....continuamos por itália, desta feita nas sobremesas,<br />
com aquela que é a mais vulgar sobremesa italiana mas, desta feita com fruta.<br />
<br />
<b>panna cotta de maracujá</b> com gelado que havia pelo congelador (<span class="Apple-style-span" style="font-size: small;">chá verde se não me falha a memória</span>).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrWUbTgwJG7EMylrVRYoEyKm-tFG4oq1zRorzjZT0dimmrzMhkmw2Fw8YLm50n7t7zbJ-BS7yrSMu7wYez0L1wSfPeIJ9u0CMXF0qUQvXNGzRxxIbthSJeM_AE1ZfdvF0FQRVfliDqT5E/s1600/CIMG1358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrWUbTgwJG7EMylrVRYoEyKm-tFG4oq1zRorzjZT0dimmrzMhkmw2Fw8YLm50n7t7zbJ-BS7yrSMu7wYez0L1wSfPeIJ9u0CMXF0qUQvXNGzRxxIbthSJeM_AE1ZfdvF0FQRVfliDqT5E/s200/CIMG1358.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">1 L Natas</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">300g Polpa de maracujá</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">200g Açúcar</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">8 Folhas de gelatina</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">Levar as natas ao lume até ganharem textura.</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">Adicionar o açúcar e a polpa e envolver bem.</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">Amolecer e derreter as folhas de gelatina e adicionar ao preparado anterior.</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;">Verter para as formas e levar ao frio até solidificar.</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #e69138;"><br />
</span><br />
louros para a daniela, a elsa e para o miguel.Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-69785522902143000882010-10-22T22:10:00.000+01:002010-10-22T22:10:19.285+01:00buonissimi panzerotti!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD40qq4qETH6260zTxN9AtYXJw8OlijT7tn_RkifBcBeRUMWneD-GHA7N-V2VEE57EirslutfdNhqNReaVxH5qf_K__44LAAtM5YtOuU_yU_L4jIy43UB-Cae5yt7GK5xYEMKUp3yTc88A/s1600/Imagem0173.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD40qq4qETH6260zTxN9AtYXJw8OlijT7tn_RkifBcBeRUMWneD-GHA7N-V2VEE57EirslutfdNhqNReaVxH5qf_K__44LAAtM5YtOuU_yU_L4jIy43UB-Cae5yt7GK5xYEMKUp3yTc88A/s200/Imagem0173.jpg" width="200" /></a><b>coisas que aprendi na minha curta passagem pela Puglia, no país da bota e </b><b>que guardo cuidadosamente na memória para, sempre que me lembro, </b><b>confeccionar e saborear. </b><br />
<b><u>chamam-se <i>Panzerrotti </i>e </u></b><b><u>valem bem a pena!</u></b><br />
<br />
<span class="Apple-style-span" style="font-size: small;"><a href="http://en.wikipedia.org/wiki/Panzarotti"><b><span class="Apple-style-span" style="color: #cccccc;">panzerotti na wikipedia.</span></b></a></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKYSqU5LkE7SA_SJvZwAWpif2mhaPLTKspZDg7AkD95n5Yxqz3RmwP8yIxuTREkCHgWOTe5t4ribv1JIvuWHKYYDNlM9YYdGm1UsZVaPEAElY1j43pv82Rjc9GYuAjHuiROE4FNuPJhin/s1600/Imagem0174.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKYSqU5LkE7SA_SJvZwAWpif2mhaPLTKspZDg7AkD95n5Yxqz3RmwP8yIxuTREkCHgWOTe5t4ribv1JIvuWHKYYDNlM9YYdGm1UsZVaPEAElY1j43pv82Rjc9GYuAjHuiROE4FNuPJhin/s200/Imagem0174.jpg" width="200" /></a><b>para a massa:</b><br />
1 Kg Farinha 55 (sem fermento)<br />
300g Batata<br />
30g Fermento padeiro<br />
q.b. Água e Sal<br />
<br />
<span class="Apple-style-span" style="color: #f6b26b;">Descascar as batatas e cozer em água temperada com sal.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Pesar farinha e fermento e dissolver o último em água morna.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Reduzir as batatas cozidas a puré simples.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6EU9oPjxkZS3ek3Q8Uqo2TSvNQePVf1pNuGDjV8gCDZxXhMbWdtCIlJ9Tzkzox8EFuFFtvkwO2-kLkzC5suMnsyxNc95VjW4uuMkOBpDmg-Lx0JsNvzK4BKlRjFWsvjVcJeYtw4Bg4yv/s1600/Imagem0175.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6EU9oPjxkZS3ek3Q8Uqo2TSvNQePVf1pNuGDjV8gCDZxXhMbWdtCIlJ9Tzkzox8EFuFFtvkwO2-kLkzC5suMnsyxNc95VjW4uuMkOBpDmg-Lx0JsNvzK4BKlRjFWsvjVcJeYtw4Bg4yv/s200/Imagem0175.jpg" width="200" /></a><span class="Apple-style-span" style="color: #f6b26b;">Misturar puré, farinha e fermento e trabalhar com as mãos,</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">adicionando água aos poucos até se obter uma massa homogénea</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">e de textura mole.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Deixar levedar durante apróx. 30 minutos.</span><br />
<br />
<b>para o recheio:</b><br />
10 tomates maduros<br />
4 <i>mozzarella</i> de búfala<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvAojQT4Pioyo1U8iE0dWs6hHRLHzQoQq7N_AzRpJ4rUuK3Wg9UWwX6w8NNd9P1Il6Huhm4jTfoRGUqmAl_geNvbd1kohFQBi_Pv5O_7w6kYCcxHQ1Hh0bHMDmNzMlWSFT9NKJ_g-2cJv/s1600/Imagem0176.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvAojQT4Pioyo1U8iE0dWs6hHRLHzQoQq7N_AzRpJ4rUuK3Wg9UWwX6w8NNd9P1Il6Huhm4jTfoRGUqmAl_geNvbd1kohFQBi_Pv5O_7w6kYCcxHQ1Hh0bHMDmNzMlWSFT9NKJ_g-2cJv/s200/Imagem0176.jpg" width="200" /></a>q.b. manjericão fresco<br />
<br />
<span class="Apple-style-span" style="color: #f6b26b;">Colocar água ao lume a ferver.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Retirar o pedúnculo ao tomate e fazer incisão na pele</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">em cruz no lado oposto ao do pé.Bringir o tomate </span><br />
<span class="Apple-style-span" style="color: #f6b26b;">durante 30 segundos na água a ferver. </span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Retirar e arrefecer imediatamente em água com gelo.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Pelar e cortar em <i>concassé</i> (cubos regulares - 1cm apróx.)</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Cortar o queijo em cubos de tamanho idêntico aos de tomate.</span><br />
<br />
<b>conclusão:</b><br />
<span class="Apple-style-span" style="color: #f6b26b;">Tender a massa na forma de um rolo comprido </span><br />
<span class="Apple-style-span" style="color: #f6b26b;">e cortar pequenas porções. Esticar cada porção </span><br />
<span class="Apple-style-span" style="color: #f6b26b;">e colocar no meio uma folha de manjericão, tomate e queijo.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Fechar, pressionar bem com os dedos para colar, </span><br />
<span class="Apple-style-span" style="color: #f6b26b;">aparar excessos de massa e fritar em óleo abundante a 180º C.</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Escorrer e enxugar em papel de cozinha.</span><br />
<br />
<b>Come-se quente, quentinho mas, cuidado(!) por dentro queima... mas é tão bom!</b>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-23212463102766711192010-09-18T20:03:00.002+01:002010-09-18T20:04:58.977+01:00souflé de kumquat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ngP_1DZgz8RrtGJo2gVzW-7WSYz-EZcpleKVAfEZBmKjv3XLpg9xGkgxbYEkDSSj0tVxFfdwvqGZkNDbJgSeTvBhh7G7getE_CdhBTBbbS-DHKNrPrJxbeYO0kAkMaQDXc35hKKtfNVy/s1600/DSCF0329.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ngP_1DZgz8RrtGJo2gVzW-7WSYz-EZcpleKVAfEZBmKjv3XLpg9xGkgxbYEkDSSj0tVxFfdwvqGZkNDbJgSeTvBhh7G7getE_CdhBTBbbS-DHKNrPrJxbeYO0kAkMaQDXc35hKKtfNVy/s200/DSCF0329.JPG" width="200" /></a>a ideia saiu da Elsa que queria comer novamente um <i>souflé</i> de <i>kumquat</i> que<br />
havia experimentado há um par de anos atrás.<br />
o Miguel ficou, qual criança, a pedir baixinho pelo resultado final.<br />
a Daniela preparou a máquina e eu pus as mãos na massa.<br />
<br />
<br />
<br />
<i><a href="http://pt.wikipedia.org/wiki/Kumquat"><b>kumquat</b></a></i><b> descrito na grande base de dados de frutos orientais que é o wikipédia.</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9TbSv99k-xJzkPLqDqKgFmaOGOBeY_BCgvjyBFV4F1wItZ-DHDTGDR-QTfHmI8mhxgcnXtsn07KEhGZsZxyGguGiwLgp_27vlGrO3g8uWxrkLPNcpf_Zf1ghX6mU4etdThMuswJgsC2K/s1600/DSCF0330.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9TbSv99k-xJzkPLqDqKgFmaOGOBeY_BCgvjyBFV4F1wItZ-DHDTGDR-QTfHmI8mhxgcnXtsn07KEhGZsZxyGguGiwLgp_27vlGrO3g8uWxrkLPNcpf_Zf1ghX6mU4etdThMuswJgsC2K/s200/DSCF0330.JPG" width="200" /></a></div><span class="Apple-style-span" style="color: #f6b26b;">200g </span><i><span class="Apple-style-span" style="color: #f6b26b;">kumquat</span></i><br />
<span class="Apple-style-span" style="color: #f6b26b;">40g manteiga</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">50g farinha</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">2dl leite</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">4 gemas</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">4 claras</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">120g açúcar</span><br />
<br />
<br />
untar <i>cocottes</i> com manteiga e polvilhar com açúcar.<br />
abrir os frutos e retirar sementes.<br />
triturar (sem retirar casca) e passar a polpa por um coador.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nEnOljk6I_jsAWZpj3WzBtDm52wY-Vvsu0BHwxT3wct_ZSWrqSMEn6w_d6qk-y5eDP7OFfH6pvWHDT1LLlemJMCqJRELbXx6E2qwRBn-lqqg7wnjSggBrD7S_iyp7huiIj9-Tkh01atV/s1600/DSCF0332.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nEnOljk6I_jsAWZpj3WzBtDm52wY-Vvsu0BHwxT3wct_ZSWrqSMEn6w_d6qk-y5eDP7OFfH6pvWHDT1LLlemJMCqJRELbXx6E2qwRBn-lqqg7wnjSggBrD7S_iyp7huiIj9-Tkh01atV/s200/DSCF0332.JPG" width="200" /></a></div>com a farinha, manteiga e leite, confeccionar um béchamel<br />
(deverá ficar bem espesso).<br />
adicionar a polpa de <i>kumquat</i>, o açúcar e as gemas e envolver<br />
bem até que o açúcar esteja completamente dissolvido.<br />
bater as claras em castelo e envolver cuidadosamente.<br />
encher cada <i>cocotte</i> com a massa até 2/3 e levar a forno<br />
pré-aquecido a 200º C durante 10/12 minutos.<br />
polvilhar com açúcar em pó.<br />
<br />
Servir quente, rápido rápido, antes que abata e perca a piada!Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com4tag:blogger.com,1999:blog-4601208430645571297.post-72312388560667104812010-09-18T14:05:00.003+01:002010-09-18T20:05:29.060+01:00caril vegetarianoo público caseiro obriga-me a estas coisas e eu correspondo com todo o prazer.<br />
o conceito é simples, retirar as carnes do tradicional caril e substituir por legumes, fungos, contando com as frutas e uma fonte de proteína substituta da carne, os compostos de soja, neste caso o tofu.<br />
a guarnição é a de sempre: arroz!<br />
<br />
<b>para o molho:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJO1Za2uxjtFDJE67FzBp4G7hPIsKIKWYnFMeuYPNKvsN8H7sjCgK3huGm26iLg5B2n0l0HiREN1YR7_1uy2SOu02uJVKmBpJEfVB8NLslvArLZZhQQaZSqdGBkryv6l_CI17JfQcrs1l/s1600/DSCF0226.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJO1Za2uxjtFDJE67FzBp4G7hPIsKIKWYnFMeuYPNKvsN8H7sjCgK3huGm26iLg5B2n0l0HiREN1YR7_1uy2SOu02uJVKmBpJEfVB8NLslvArLZZhQQaZSqdGBkryv6l_CI17JfQcrs1l/s320/DSCF0226.JPG" width="320" /></a><br />
<span class="Apple-style-span" style="color: #f6b26b;">50g Cebola</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">10g Alho</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Azeite</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Caril</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Vinho branco</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">250ml Caldo de legumes</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">50g Maça</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">50g Manga</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">30g Banana</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">1 dl Leite de côco</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">1/2 dl Natas</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Q.b. Sal, pimenta, piri-piri</span><br />
<br />
Refogar cebola e alho em azeite, adicionar as frutas limpas e picadas.<br />
Refrescar com vinho branco.<br />
Adicionar caril e caldo de legumes, deixar cozer.<br />
Triturar, passar por chinês e ligar com leite de côco e natas.<br />
<br />
<b>guarnição:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvIHzCsvUsS6lAM-9Dh9Xmooe4YJQYVCpLOZmTPSJn-vreaSGSNQ9pA69oCUk0ukS5AFw_BEx1gjrPVmgTNh2xrAGt9f9aahJq6IIAPFwGQJlTsj-bfRBqbcFoLtzn2Xf5ISReCgGeLqS/s1600/DSCF0231.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvIHzCsvUsS6lAM-9Dh9Xmooe4YJQYVCpLOZmTPSJn-vreaSGSNQ9pA69oCUk0ukS5AFw_BEx1gjrPVmgTNh2xrAGt9f9aahJq6IIAPFwGQJlTsj-bfRBqbcFoLtzn2Xf5ISReCgGeLqS/s320/DSCF0231.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #f6b26b;">50g Cebola</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">10g Alho</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">50g Pimento vermelho</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">300g Tofu</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">80g Manga</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">80g Maça</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">100g Cogumelos frescos</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Azeite</span><br />
<span class="Apple-style-span" style="color: #f6b26b;">Coentros e cebolinho</span><br />
<br />
Refogar a cebola e alho em azeite. Adicionar as frutas em cubos,<br />
pimento em juliana e cogumelos aos quartos. Adicionar molho de<br />
caril e o tofu. Cozer ligeiramente.<br />
Adicionar coentros e cebolinho picado.<br />
<br />
<div style="text-align: right;"><b><span class="Apple-style-span" style="font-size: small;">fotografias de daniela oliveira.</span></b></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-77370726601297441652010-09-14T22:34:00.001+01:002010-09-14T22:34:27.763+01:00essência do gourmet 2010<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXguLGfHWoFrFhVIxa2xRkyopSjFZUf03-i_rWVLS3Qz4gKcMVfYVfZNhe5fMolkEn76QOO-TDb0K3Tjk-e6A5tXNAMat2oXnAD7ZhJ4PWBjZT3ONQjwl1xOtreW4mbTN6jWq-F4vJ1nHU/s1600/12313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXguLGfHWoFrFhVIxa2xRkyopSjFZUf03-i_rWVLS3Qz4gKcMVfYVfZNhe5fMolkEn76QOO-TDb0K3Tjk-e6A5tXNAMat2oXnAD7ZhJ4PWBjZT3ONQjwl1xOtreW4mbTN6jWq-F4vJ1nHU/s400/12313.jpg" width="400" /></a></div><div style="text-align: right;"><span class="Apple-style-span" style="font-size: x-small;">(in www.essenciadovinho.com)</span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-21491505919186957252010-09-07T19:11:00.000+01:002010-09-07T19:11:38.759+01:00frog legs<div class="separator" style="clear: both; text-align: left;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaH5RvLSfVlg1P-8HMlkETnvWjLj3TjWU4x1kvACQ_ONh496rjQZfUA33AfHEsUqTg11DeL1jcSgST18wCMVIbXSKcmSQLryv27UOQcTVB3bGu8HjwF-ETYhsPzZ9mTLrpBV-egCx0kym/s1600/froglegs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHaH5RvLSfVlg1P-8HMlkETnvWjLj3TjWU4x1kvACQ_ONh496rjQZfUA33AfHEsUqTg11DeL1jcSgST18wCMVIbXSKcmSQLryv27UOQcTVB3bGu8HjwF-ETYhsPzZ9mTLrpBV-egCx0kym/s320/froglegs.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Existiu a possibilidade e eu aproveitei.</div><div class="separator" style="clear: both; text-align: left;">Até que as coxas de rã eram boas, com alho e cebolinho.</div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-68288986942447224092010-09-02T03:14:00.015+01:002010-09-02T03:23:44.955+01:00e o prato principal, pá?<div style="text-align: justify;">um almoço nunca fica pela entrada!</div><div style="text-align: justify;">hesitei, tal era o preço exigido mas, uma vez não são vezes: venha de lá esse salmonete!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLYxsukzt2Q_PNbgnnuHVmtokZ6hsXAf8FBTQV1K2Xf0Cof6SWuYquU7Gm0wyGfBZe_IavP8WnfVt6k4poRhDgSUOVeL-PvXlPOdugQ74m9_gl8UTREHmpHLVFjtD7lF2ACPsspJkQmia/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLYxsukzt2Q_PNbgnnuHVmtokZ6hsXAf8FBTQV1K2Xf0Cof6SWuYquU7Gm0wyGfBZe_IavP8WnfVt6k4poRhDgSUOVeL-PvXlPOdugQ74m9_gl8UTREHmpHLVFjtD7lF2ACPsspJkQmia/s200/2.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #ffd966;">Abrir o berbigão em água e sal para perderem a areia,</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #ffd966;">Confeccionar em azeite e alho (tipo ameijoa à bulhão pato). Escorrer, reservar os sucos e retirar o miolo do berbigão.</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #ffd966;">Com o caldo confeccionar um </span></span><i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #ffd966;">risotto</span></span></i><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #ffd966;"> com um pouco de açafrão. No fim adicionar o miolo de berbigão e ligar com um pouco de azeite trufado.</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: #ffd966;">Filetar o salmonete, corar em azeite bem quente - primeiro do lado com pele - e levar 4 minutos ao forno a 180ºC para terminar a cozedura.</span></span><br />
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<b><span class="Apple-style-span" style="color: white;">Salmonete ,</span><i><span class="Apple-style-span" style="color: white;"> risotto</span></i><span class="Apple-style-span" style="color: white;"> de berbigão e açafrão e azeite de trufa.</span></b></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-63369150771240278152010-09-01T16:37:00.017+01:002010-09-01T16:57:55.263+01:00quarta-feira<div>- <span class="Apple-style-span" style="font-size: small;">"vens fazer o almoço?"</span></div><div>- <span class="Apple-style-span" style="font-size: small;">"vou sim. estou a fazer as compras, já levo a paparoca para casa."</span></div><div><br />
</div><div>pensava a minha mãe que já vinha feita mas enganou-se. </div><div>hoje pareceu-me domingo e ao domingo sempre se comeu melhor.</div><div><br />
</div><div>a combinação é clássica mas, para o almoço dum falso domingo, soube às mil maravilhas!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIrYp1psGiGs0V8LYV6lBJPZjj4KYzwtXpToN_VECalsELA17bPbJkSPs_7Mf4-dVyc1Ei3kJ8GcwzyqNhJVRB-sgMoYw_FTFuFTuN8PQiRyt3FH0rE1SKrjvSx4BRndZvkDwX-trOPJW/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOIrYp1psGiGs0V8LYV6lBJPZjj4KYzwtXpToN_VECalsELA17bPbJkSPs_7Mf4-dVyc1Ei3kJ8GcwzyqNhJVRB-sgMoYw_FTFuFTuN8PQiRyt3FH0rE1SKrjvSx4BRndZvkDwX-trOPJW/s200/1.jpg" width="200" /></a></div><div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;">Descascar e cortar maça.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;">Picar oregãos frescos.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;">Saltear a maça em mel, adicionar os oregãos.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;">Corar de ambos os lados o foie gras num sauté bem quente sem gordura.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;">Temperar com sal e pimenta posteriormente.</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;">Ferver vinho do porto com um pouco de açúcar até ficar com textura enxaropada.</span></span></div></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #ffe599;"><br />
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</span></div><div><span class="Apple-style-span" style="color: white;"><b><i>Foie gras</i> com maça caramelizada, oregãos e Porto.</b></span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-38855244343045723152010-07-30T18:10:00.003+01:002010-07-30T18:12:42.508+01:00Verão gastronómico<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaUjorch-CwijzDwucGX8t4-zGM668eiLb0_JsQgSS2B69KKWOaTxTvXrFQAwNQ1vOTJ43Pt745MYCrT6HYeB8Pv8vkT5uAm6cpFJQ2hPVr_67UDQXTQqWFkZt-lNQgWjppqQuA330gtO/s1600/anaoperder-jul2010-600.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaUjorch-CwijzDwucGX8t4-zGM668eiLb0_JsQgSS2B69KKWOaTxTvXrFQAwNQ1vOTJ43Pt745MYCrT6HYeB8Pv8vkT5uAm6cpFJQ2hPVr_67UDQXTQqWFkZt-lNQgWjppqQuA330gtO/s400/anaoperder-jul2010-600.jpg" width="330" /></a></div><div style="text-align: justify;">O verão não é só sol e mar, também é gastronomia, vinhos e experiências dentro destas duas grandes atracções.Como tal, a <span class="Apple-style-span" style="color: orange;"><a href="http://www.essenciadovinho.com/">Essência do Vinho</a></span> apresenta um apetitoso cartaz de verão para visitar, provar e aprovar.</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">a apontar, sem dúvida, na agenda de verão.</div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-83627619728516787642010-07-28T01:17:00.005+01:002010-07-28T01:20:11.627+01:00Queijo Amarelo da Beira Baixa DOP<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpN8gRw7bsfJ3vX53jwgMI9M_0gvSB9szLBb9H2-z7dq9ZeFDf4uJaih2BXvQfMjLAAZdwD2BSODPAGPr0_ybPI82LINA-55YjPBNjSXpPlsB3YI0wH5So9NRNAJzAHNalLipes9SGxeT/s1600/ROTULO_QUEIJO_AMARELO_BEIRABAIXA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpN8gRw7bsfJ3vX53jwgMI9M_0gvSB9szLBb9H2-z7dq9ZeFDf4uJaih2BXvQfMjLAAZdwD2BSODPAGPr0_ybPI82LINA-55YjPBNjSXpPlsB3YI0wH5So9NRNAJzAHNalLipes9SGxeT/s200/ROTULO_QUEIJO_AMARELO_BEIRABAIXA.jpg" width="200" /></a><b><span class="Apple-style-span" style="color: #999999;">O Queijo Amarelo da Beira Baixa - DOP</span></b><span class="Apple-style-span" style="color: #999999;"> é um queijo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">curado, de pasta semidura ou semimole, feito através de leite cru de ovelha ou mistura de leite de ovelha e cabra.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">É ligeiramente quebradiço, untuoso, de cor entre o amarelo torrado e alanrajado e passa por um processo de cura nunca inferior a 90 dias.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Em 2008, entre 100 queijos seleccionados de todo o mundo, ganhou o prémio de melhor queijo do mundo numa "prova cega" realizada</span><br />
<span class="Apple-style-span" style="color: #999999;">nos estados-unidos num evento organizado pelas </span><br />
<span class="Apple-style-span" style="color: #999999;">revistas especializadas Wine </span><span class="Apple-style-span" style="color: #999999;">Spectator e Vanity </span><br />
<span class="Apple-style-span" style="color: #999999;">Fair.</span></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_4jXlJBlK2xo1jAJnrEWfhDrxpau2wJaZvizt4T5O2gW3DRcV_grOiavAU5DF8POHnUFqBTOYxbiUXf-LbwDW4PzE3mnbUXvV-aGRFnyJttvwy6KjeSn1rQMxZGcwfwF4xdIdWFFJGfL/s1600/store_item_00002.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9_4jXlJBlK2xo1jAJnrEWfhDrxpau2wJaZvizt4T5O2gW3DRcV_grOiavAU5DF8POHnUFqBTOYxbiUXf-LbwDW4PzE3mnbUXvV-aGRFnyJttvwy6KjeSn1rQMxZGcwfwF4xdIdWFFJGfL/s200/store_item_00002.jpg" width="200" /></a><span class="Apple-style-span" style="color: #999999;">Depois da conquista o <i>stock</i> rapidamente se esgotou e a curiosidade americana foi tanta que quiseram saber mais sobre região e explicações detalhadas sobre a origem e fabrico deste queijo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #999999;">Revelou-se uma óptima compra a um preço a rondar os €16 por kg e, depois da sua degustação (e aprovação), vai certamente entrar na lista de queijos obrigatórios para as épocas festiva</span><span class="Apple-style-span" style="color: #999999;">s e não só.</span><br />
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<span class="Apple-style-span" style="color: #999999;">Um conselho... <b>provem!</b></span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-64442609535529837662010-07-24T01:02:00.003+01:002010-07-24T01:04:49.393+01:00PROVE PORTUGAL<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHdKpNEvEk_04tXp6MYuiNBuF48Fe_RJtEaNY-ADi3O90xhOCfNJY3gHWREXwa0u0xlIM_GkKRPgEdU2dxGyOWsZtneFMrmlZCflQSsHsi_oksertEvoEP2FgVW9ycbLzhbKVn7ZsNXPn/s1600/Prove+Portugal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHdKpNEvEk_04tXp6MYuiNBuF48Fe_RJtEaNY-ADi3O90xhOCfNJY3gHWREXwa0u0xlIM_GkKRPgEdU2dxGyOWsZtneFMrmlZCflQSsHsi_oksertEvoEP2FgVW9ycbLzhbKVn7ZsNXPn/s200/Prove+Portugal.jpg" width="200" /></a>É o nome do programa lançado a 15 de junho pelo Turismo de Portugal, I.P.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia; font-size: 11px;">"</span><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;">O Programa pretende aumentar a visibilidade, reconhecimento e a percepção, nacional e internacional, de uma Gastronomia de excelência, sustentada em produtos genuínos de grande qualidade e em profissionais que, a cada dia, reinventam a nossa cozinha e os nossos vinhos."</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;">Esta iniciativa é organizada pelo Turismo de Portugal e pela Associação Portuguesa de Gastronomia e visa promover a gastronomia nacional e fazer do nosso país um "destino gastronómico de eleição".</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;">Com este programa foi ainda criado um site dedicado à gastronomia e aos vinhos portugueses que servem de impulsionador de todo o movimento que se espera criar em volta do Prove Portugal. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;">No site <b><a href="http://www.proveportugal.pt/"><span class="Apple-style-span" style="color: orange;">www.proveportugal.pt</span></a></b> ou (versão inglesa) <b><a href="http://www.taste-portugal.com/"><span class="Apple-style-span" style="color: orange;">www.taste-portugal.com</span></a></b> estarão disponíveis várias informações sempre actualizadas: "</span></span><span class="Apple-style-span" style="font-family: Georgia; font-size: small;">A</span><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;">cções de comunicação de promoção internacional, roteiro gastronómico, edição de livros, oferta formativa específica nas Escolas de Hotelaria e Turismo, divulgação dos ícones regionais da gastronomia, conferências com Chefs e opinion-leaders internacionais, captação de eventos gastronómicos internacionais, acções com restaurantes portugueses no estrangeiro, entre outras."</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div style="text-align: right;"><span class="Apple-style-span" style="color: #666666; font-family: Georgia;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: black;">fonte: </span><a href="http://www.turismodeportugal.pt/"><span class="Apple-style-span" style="color: orange;">www.turismodeportugal.pt</span></a></span></span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-67514988012155746762010-07-22T00:51:00.001+01:002010-07-23T00:23:08.861+01:00FARAV 2010<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn9DED7XWcmONYaiUSxt3Q_wnLkHgHUGyMHUZ3SU_v-xwIoL55LItd7YCaEaUGtYRHJRgZ-EnDJlOtvcyBlnPPN5i8ldHCii3-LU-qCnCIj819VT1cHlM-4veLXKIoypcHaaCkR1pJLCe/s1600/FARAV2010_cartaz.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn9DED7XWcmONYaiUSxt3Q_wnLkHgHUGyMHUZ3SU_v-xwIoL55LItd7YCaEaUGtYRHJRgZ-EnDJlOtvcyBlnPPN5i8ldHCii3-LU-qCnCIj819VT1cHlM-4veLXKIoypcHaaCkR1pJLCe/s320/FARAV2010_cartaz.jpg" /></a><br />
<div style="text-align: justify;">de 23 de Julho a 1 de Agosto decorre em Aveiro a 31ª edição da Feira de Artesanato de Aveiro, desta feita no Rossio, bem no centro da cidade.</div><br />
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</div><div style="text-align: justify;">Obviamente o artesanato tradicional português tem maior relevo mas, neste evento dá-se também muita importância à gastronomia portuguesa e, acima de tudo, ao receituário aveirense.</div><div style="text-align: justify;">Com iguarias de todo o país, desde presuntos do Barroso, a queijos de norte a sul, as atenções viram-se também, por ser marco típico aveirense, para os recém certificados Ovos moles de Aveiro.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Está programada a aparição do Chefe Chakall para um<i> live-cooking</i>. Vamos ver o que nos reserva o cozinheiro viajante.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">A animação vai ser uma constante e de variadas formas. É pena a redução do espaço e da própria feira em si que tem vindo a perder imagem de grande evento da região centro que até há poucos anos tinha como seu rótulo.</div><div style="text-align: justify;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaetdstQFeDOZpl87CVneNfaJM6pZlA0aaGyJX6Ek5WoT60j1FefJtIxZUblDj-IrlmmV0yagFFVf8irrOyixCfRd98KIqBKNEjfcvWuHCte7d4vxENfM9GEfjNF91bRkHUfV7WGgMdHT6/s1600/programa_animacao.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaetdstQFeDOZpl87CVneNfaJM6pZlA0aaGyJX6Ek5WoT60j1FefJtIxZUblDj-IrlmmV0yagFFVf8irrOyixCfRd98KIqBKNEjfcvWuHCte7d4vxENfM9GEfjNF91bRkHUfV7WGgMdHT6/s400/programa_animacao.jpg" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cartaz.</td></tr>
</tbody></table>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-45841746669582494542010-07-19T01:29:00.001+01:002010-07-19T01:30:05.241+01:00extreme makeover<div style="text-align: justify;">do aspecto meio-baldas, passando por um periodo de três anos de intensivo treino para a profissão, eis que surge, depois de trinta minutos intensos a trabalhar no poderosíssimo PaintBrush, aquilo que creio ser o logo desde humilde blog.</div><br />
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<div style="text-align: center;"><b>antes:</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0RKGUS_uMeTlT6r5ja7-3T65wIF1RV7yV8s6RP6en_eXVx1IAfQoDStShw-7xR_4vq_11qptQi7rdidLcHDGD_0kwwGebXJrt1VSoV0Sv0tBnDKsG93xXn5vnpLxkhSo4xifxIZtFlpb/s1600/O_Leite_by_leitEEE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0RKGUS_uMeTlT6r5ja7-3T65wIF1RV7yV8s6RP6en_eXVx1IAfQoDStShw-7xR_4vq_11qptQi7rdidLcHDGD_0kwwGebXJrt1VSoV0Sv0tBnDKsG93xXn5vnpLxkhSo4xifxIZtFlpb/s200/O_Leite_by_leitEEE.jpg" width="171" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">(<i>cartoon</i> da minha pessoa antes de entrar para a equipa de branco)</span></div><br />
<div style="text-align: center;"><b>agora:</b></div><div style="text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Gsm7u0cJKP_fT4s9NJl63YtDza0cUMY1FjtmPyDBj0V_jwuUQteXu8Eo4QHUDiOh6RaPudWlmc6ntP_p7R5NN65q_wOr5794U4m3cLHEVyxo9BuT9AbwE90bu2-ym063wjFeev7nsEBp/s1600/Sem+t%C3%ADtulo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Gsm7u0cJKP_fT4s9NJl63YtDza0cUMY1FjtmPyDBj0V_jwuUQteXu8Eo4QHUDiOh6RaPudWlmc6ntP_p7R5NN65q_wOr5794U4m3cLHEVyxo9BuT9AbwE90bu2-ym063wjFeev7nsEBp/s200/Sem+t%C3%ADtulo.jpg" width="128" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">(resultado final após momentos intensos de edição de imagem)</span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com3tag:blogger.com,1999:blog-4601208430645571297.post-86699083261609382010-07-18T17:56:00.001+01:002010-07-18T17:59:15.414+01:00Festival da Enguia e dos Ovos Moles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoRGQH28wShQUbwI8XRI9kiLGQ8IKwINMO6HkYLmNv30U30vk64-DBQTAvnrd3pV6_RL_Ju0flE9NxA27SEBOVZcAqF6_LPnif8SgfIaiY_-QG2ljCIWc1hOnv8tVNAjZ9fTdO0uRbVTr/s1600/ovos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoRGQH28wShQUbwI8XRI9kiLGQ8IKwINMO6HkYLmNv30U30vk64-DBQTAvnrd3pV6_RL_Ju0flE9NxA27SEBOVZcAqF6_LPnif8SgfIaiY_-QG2ljCIWc1hOnv8tVNAjZ9fTdO0uRbVTr/s400/ovos.jpg" width="298" /></a></div><span class="Apple-style-span" style="font-size: small;">A acontecer no fim de semana que está a decorrer, hoje no seu último dia, a Praça do Peixe em Aveiro enche-se de cheiros, sabores e pessoas à procura das iguarias mais famosas de Aveiro.</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: small;">No local poderão apreciar-se os Ovos Moles e algumas confecções de enguias entre as quais a famosa Caldeirada de Enguias de Aveiro.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">“Vamos ter seis restaurantes e três produtores de ovos moles. Todos os pratos são confeccionados em torno da enguia com destaque para as caldeiradas. A produção será dentro da praça do peixe. No exterior, os bares estarão a funcionar e os visitantes poderão utilizar as mesas para comer descansadamente”. Jorge Silva em entrevista à Rádio Terranova On-live. (</span></span><a href="http://www.terranova.pt/index.php?idNoticia=4602"><span class="Apple-style-span" style="font-size: small;">http://www.terranova.pt/index.php?idNoticia=4602</span></a><span class="Apple-style-span" style="font-size: small;">)</span>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com0tag:blogger.com,1999:blog-4601208430645571297.post-69510163757081465832010-07-17T18:05:00.003+01:002010-07-18T18:50:30.268+01:00eram frescos...<b>chocos grelhados com <i>risotto nero</i> </b>(da tinta dos mesmos), redução de porto.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hVgFFdsADsgcB6TFCq_389zqdcc5gZ3ZVqcrPhoJxvHmCK3ygl6-yPo1KMZc_4936v0j5ZF12W7N5bTJ97AyjccOKCPAMs5ROZNrYmwp7QesNQFmIgpp0R6YcjNFdi_k9r7cLqjMH9F1/s1600/Imagem0160.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hVgFFdsADsgcB6TFCq_389zqdcc5gZ3ZVqcrPhoJxvHmCK3ygl6-yPo1KMZc_4936v0j5ZF12W7N5bTJ97AyjccOKCPAMs5ROZNrYmwp7QesNQFmIgpp0R6YcjNFdi_k9r7cLqjMH9F1/s200/Imagem0160.jpg" width="200" /></a></div><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Aos chocos retiraram-se com todo o cuidado os sacos de tinta e dissolveu-se esta preciosa defesa num pouco de água. Posteriormente são temperados com sumo de limão e sal e são grelhados.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Para o </span><i><span class="Apple-style-span" style="font-size: small;">risotto</span></i><span class="Apple-style-span" style="font-size: small;"> procedeu-se da maneira vulgar para a sua confecção:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Refogado cebola e alho em azeite.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Colocar o arroz (arborio ou carnaroli) e mexer até que fique ligeiramente translucido (vitrificar).</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Refrescar com vinho branco e deixar reduzir.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Acrescentar um pouco de caldo ou água e a tinta dos chocos.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Deixar cozer lentamente (apróx. 15min.) mexendo de tempos a tempos e acrescentando água sempre que necessário (este arroz deve cozinhar lentamente em pequenas quantidades de água e ser molhado sempre que necessário até atingir o seu ponto de cozedura ideal, </span><i><span class="Apple-style-span" style="font-size: small;">al dente</span></i><span class="Apple-style-span" style="font-size: small;">).</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: small;">Ligar o </span><i><span class="Apple-style-span" style="font-size: small;">risotto</span></i><span class="Apple-style-span" style="font-size: small;"> com um bom azeite ou, embora não aconselhado para pratos do mar, com queijo (</span><i><span class="Apple-style-span" style="font-size: small;">grana padano, parmeggiano</span></i><span class="Apple-style-span" style="font-size: small;"> ou outro).</span></div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-78740246949364020632010-06-13T16:06:00.002+01:002010-06-23T01:31:53.179+01:002007-2010<span style="font-size: small;">acabou!</span><br />
<span style="font-size: small;">embora continue um projecto, já é cozinheiro!</span><br />
<span style="font-size: small;"><br />
as férias começam amanha e acabam... <b>amanha</b>.</span>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-25725769134214277872010-06-10T12:55:00.003+01:002010-06-23T01:34:21.408+01:0010 Junho<span style="font-size: small;">Visto que hoje se celebra o <b>Dia de Portugal, de Camões e das Comunidades Portuguesas</b>, </span><br />
<span style="font-size: small;">aqui vai fresquinho, o bolo feito no workshop de pastelaria virado para as pastilhagens.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZKWP-0FqW8Yra9JlusjaX3XQ8AqD2Lozr1-zORQCBT8QU2-kwbx8GEGA9TIF9EYq8fF43iqe4CzbC3mL5NzVtuMoA6-gqZ3TUmgavtV3D2RrV2qutSujwHSNGTxM1LF5XHdLRcPrGvdH/s1600/Imagem0154.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="117" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZKWP-0FqW8Yra9JlusjaX3XQ8AqD2Lozr1-zORQCBT8QU2-kwbx8GEGA9TIF9EYq8fF43iqe4CzbC3mL5NzVtuMoA6-gqZ3TUmgavtV3D2RrV2qutSujwHSNGTxM1LF5XHdLRcPrGvdH/s200/Imagem0154.jpg" width="200" /></a><span style="font-size: x-small;"> </span><br />
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<span style="font-size: small;"><b>Genoise de amendoa, recheio de chantilly com kiwi e morangos,</b></span><br />
<span style="font-size: small;"><b>cobertura de massapan </b>(com corantes, pois claro!)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg020JhnSfv_J3KRJbc0MpvIJWbqnhze3aoiBTLpeWSS0r0rPCxizgFK3lzG15mNNFLxwVG4_vscvzNbZGX2ilbNc_jS0_olvie1eAypVAzqD8n5ys8KLOKUbJqbnWVHf4isS7-LtvizhkJ/s1600/Imagem0155.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg020JhnSfv_J3KRJbc0MpvIJWbqnhze3aoiBTLpeWSS0r0rPCxizgFK3lzG15mNNFLxwVG4_vscvzNbZGX2ilbNc_jS0_olvie1eAypVAzqD8n5ys8KLOKUbJqbnWVHf4isS7-LtvizhkJ/s200/Imagem0155.jpg" width="200" /></a></div><span style="font-size: x-small;"><br />
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</span><br />
<span style="font-size: small;">Não é arte que me cative muito mas, deu-me um certo prazer ter todo este trabalho, </span><br />
<span style="font-size: small;">a meias com o colega serrano de gema e casmurro de vocação, Paulo Aguilar.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><b>Portugal! </b></span>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com2tag:blogger.com,1999:blog-4601208430645571297.post-66125148355660516562010-06-04T00:09:00.006+01:002010-06-23T01:37:40.298+01:00foi o que saiu...<span style="font-size: small;">Era pedida uma entrada internacional com bacalhau (à escolha)</span><br />
<span style="font-size: small;">e um prato principal com carré de borrego (criação espontânea).</span><br />
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</span><br />
<span style="font-size: small;">Ora, como só me ocorreu o bacalhau <i>pil pil</i> a escolha passou por uma interpretação do mesmo com uma espécie de puré<i> saint germain</i> e uma tosta trufada.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToS87Npz1LBaU1BB2H1Sso9e0z-4lgV6vu4c57GtaCzdnjHH9OwPKE37bXr551c1YIqiu2tbilFSnIw78L1KzQxSePq0ohhuyd-12O6FNkjTfVL2H42zMLfUeEezKaCZ1l7dltdXfo696/s1600/Imagem0146.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToS87Npz1LBaU1BB2H1Sso9e0z-4lgV6vu4c57GtaCzdnjHH9OwPKE37bXr551c1YIqiu2tbilFSnIw78L1KzQxSePq0ohhuyd-12O6FNkjTfVL2H42zMLfUeEezKaCZ1l7dltdXfo696/s200/Imagem0146.jpg" width="200" /></a><br />
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<div style="text-align: left;"><span style="font-size: small;"><b>Bacalhau pil pil sob tosta trufada e puré de ervilhas com presunto.</b></span></div><br />
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<span style="font-size: small;">Carré passou a ser apenas lombo, os ossos foram usados para um fundo escuro de borrego ao qual mais tarde se juntaria polpa de cereja.</span><br />
<span style="font-size: small;">A couve-flor foi transformada num puré aromatizado com canela.</span><br />
<span style="font-size: small;">Já com o lombo, uma escolha infeliz, o uso de pólen e hortelã para crosta (o rapaz não sabia muito bem o efeito do calor no pólen e decidiu arriscar, mal diga-se).</span><br />
<span style="font-size: small;">O prato foi guarnecido ainda com castanhas cozinhadas em banha.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sISIEZ6QTqTltgQ9UL3FbhY3mpwKCqdMtURxhyphenhyphen92jNynmDyhdGKRNpe9TLIP-2hX01xUKt57ggrYgeZCys8MhIkzjk1MBRZ8pJRB9opFL2XjsPGagEesk4-EQTkIFBZRFcjOn7QxRmvZ/s1600/Imagem0145.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sISIEZ6QTqTltgQ9UL3FbhY3mpwKCqdMtURxhyphenhyphen92jNynmDyhdGKRNpe9TLIP-2hX01xUKt57ggrYgeZCys8MhIkzjk1MBRZ8pJRB9opFL2XjsPGagEesk4-EQTkIFBZRFcjOn7QxRmvZ/s200/Imagem0145.jpg" width="200" /></a><br />
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<span style="font-size: small;"><b>Lombo de borrego com crosta de horelã, puré de couve-flor aromatizado com canela, </b></span><br />
<span style="font-size: small;"><b>castanhas confitadas em banha e molho de cerejas.</b></span><br />
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<span style="font-size: small;">De qualquer das maneiras: valeu! (pt br)</span><br />
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<span style="font-size: small;">Acabaram os afazeres escolares.</span>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com1tag:blogger.com,1999:blog-4601208430645571297.post-47744275199409375902010-05-21T17:06:00.001+01:002010-06-23T01:38:17.698+01:00ena meu!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGV1XbIGYQmiW-AI1FDIMDlyWWbdz0dEODHkHt5JC0_zWTIKU6WKKKwwDN6OxWOmcSAfzrKMK_8L0wLXkfDHrTRhbmfYl4d46WdY-PrMIuZSDlK0MqRYLpMqdwTDOYQvM_1NSOEpFeqMK/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGV1XbIGYQmiW-AI1FDIMDlyWWbdz0dEODHkHt5JC0_zWTIKU6WKKKwwDN6OxWOmcSAfzrKMK_8L0wLXkfDHrTRhbmfYl4d46WdY-PrMIuZSDlK0MqRYLpMqdwTDOYQvM_1NSOEpFeqMK/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGV1XbIGYQmiW-AI1FDIMDlyWWbdz0dEODHkHt5JC0_zWTIKU6WKKKwwDN6OxWOmcSAfzrKMK_8L0wLXkfDHrTRhbmfYl4d46WdY-PrMIuZSDlK0MqRYLpMqdwTDOYQvM_1NSOEpFeqMK/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNy_zR4Ch3jhlD7p1oSEm8B2BNCp6kCsxhjT-t8aj_f8dTHXO2bephwbyCdnR6I3z5eAGhjSKE0tG08DCIOlUlbKJeYugKmwyTRuTJajFFJWaZJ9a4recQvcVoQtWDMm5caAFguZg5fh11/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNy_zR4Ch3jhlD7p1oSEm8B2BNCp6kCsxhjT-t8aj_f8dTHXO2bephwbyCdnR6I3z5eAGhjSKE0tG08DCIOlUlbKJeYugKmwyTRuTJajFFJWaZJ9a4recQvcVoQtWDMm5caAFguZg5fh11/s320/3.jpg" /></a></div><br />
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<div style="text-align: center;"><span style="font-size: small;"><b>e a coisa começa a crescer!</b></span> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGV1XbIGYQmiW-AI1FDIMDlyWWbdz0dEODHkHt5JC0_zWTIKU6WKKKwwDN6OxWOmcSAfzrKMK_8L0wLXkfDHrTRhbmfYl4d46WdY-PrMIuZSDlK0MqRYLpMqdwTDOYQvM_1NSOEpFeqMK/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGV1XbIGYQmiW-AI1FDIMDlyWWbdz0dEODHkHt5JC0_zWTIKU6WKKKwwDN6OxWOmcSAfzrKMK_8L0wLXkfDHrTRhbmfYl4d46WdY-PrMIuZSDlK0MqRYLpMqdwTDOYQvM_1NSOEpFeqMK/s320/1.jpg" /></a></div><div style="text-align: left;"><br />
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</div>Paulo Leitehttp://www.blogger.com/profile/03441040457068971357noreply@blogger.com2