tag:blogger.com,1999:blog-61095645032276837602024-03-05T02:26:13.593-08:00RapidinhasComidas boas, feitas muito rápido, com ingredientes que geralmente você tem na geladeiraAndréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-6109564503227683760.post-66065230523133055442014-01-19T08:24:00.002-08:002014-01-19T08:24:36.719-08:00DOCE DE CARAMBOLAUma fruta exótica, brasileiríssima, que deu um doce maravilhoso. Lavei e cortei as carambolas de modo que ficassem em formato de estrela. Fervi com água, açúcar e especiarias (pode colocar as que gostar. Eu usei cravo, aniz estrelado, e fava de baunilha. Servi com sorvete de creme regado com uma colher de vinho do Porto.<br />
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<strong>IN ENGLISH</strong><br />
You can cook a very nice sweet using a brazilian fruit "carambola"... (Star Fruit in England - to sell at Waitrose, sometimes at Tesco as well). Just cut in small peaces, and warm it with water, sugar and spices... (I used anise, cloves and vanilla). To serve: ice cream and a teaspoon of Porto wine on the top.Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-74367886181593811942013-07-18T15:16:00.000-07:002013-07-18T15:16:04.676-07:00Nachos caseiros<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ33JFWXGgk1o59oR0e6LhAS9nGTD3wqq00YzjxtLcXrxXB9eRWK_4eZI88-N_ktWmPcflJg_FnoUDkqqPdgviB5qx4m2YND4YfTglGAkUh8QH_uE3aZxumRKVZL5j9To2Z66i9LyLVEun/s1600/nachos.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ33JFWXGgk1o59oR0e6LhAS9nGTD3wqq00YzjxtLcXrxXB9eRWK_4eZI88-N_ktWmPcflJg_FnoUDkqqPdgviB5qx4m2YND4YfTglGAkUh8QH_uE3aZxumRKVZL5j9To2Z66i9LyLVEun/s200/nachos.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuWLPich0E706ojTtILRtq774BNjDLAAPo0IDcseClEtHV_WzsqV8_YstCeycmPZ69OfiEsOFHEP0ebxod5XH3hquSaUYwmYLdar2AUJV52Wlpv_wlEj0BB-lLAi2PGkQbI71_WbmuXxe/s1600/nachos2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHuWLPich0E706ojTtILRtq774BNjDLAAPo0IDcseClEtHV_WzsqV8_YstCeycmPZ69OfiEsOFHEP0ebxod5XH3hquSaUYwmYLdar2AUJV52Wlpv_wlEj0BB-lLAi2PGkQbI71_WbmuXxe/s320/nachos2.jpg" width="320" /></a>Nachos é aquela comida mexicana, com tortinhas crocantes de milho, molho (que pode ser de pimenta jalapeño ou carne com feijão), e guacamole (salada com abacate). Geralmente as pessoas usam Doritos. No Brasil eu costumava fazer com farinha de milho, e assar, mas dá um trabalhão. Aqui na Inglaterra aprendi a fazer uma tortinha de milho caseira. É só pegar um disco de pão sírio, ou para wraps, cortas em triângulos e fritas em óleo bem quente. Escorrer em papel toalha e levar ao forno por uns minutinhos para ficar bem crocante e sequinha. Funciona.<br />
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<strong>FOR ENGLISH FRIENDS</strong><br />
How to make a homemade nachos? I learned recently in England.<br />
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Just cut em triangle peaces a wrap bread, fry em oil very hot, dry in paper towel, and leave in the oven for couple of minutes. Works very well.Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-63662051027857048642013-05-21T16:58:00.003-07:002013-05-21T16:58:35.526-07:00Salada CapreseEssa salada tem origem na região da Campania, Itália, perto da Ilha de Capri - Golfo de Nápoles... daí o nome, Caprese. É simples, fácil de fazer, mas a combinação dos sabores é incrível. Leva muçarela de búfala, tomate e manjericão fresco. Para temperar, azeite e sal. Apenas isso. A apresentação é por conta da sua criatividade. Eu costumo servir para os amigos como canapé de entrada.<br />
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<strong>CAPRESE SALAD</strong><br />
This salad comes from Italy (Capri Island - thats why it calls Caprese). Very easy to make, but the flavor is amazing. Bufallo cheese, tomatos and fresh basil. On the top, olive oil and salt. You can serve as you like. I use to serve for starter.Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-36448948384257543972013-05-16T19:17:00.005-07:002013-05-16T19:22:19.006-07:00Pudim de leite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Qbt9-LSxw52UxlHajIekiOsztjW3IrKueEq2GLICtZhHaNGIxXzN3sfPDfWc8wJcIbRnWsiAtnebx2DthUnOEwBqvbmBJZC7SmcYtXQBbRf9a6qrf0QRtdA257fzIYfv3QpXMg1h6iKa/s1600/CIMG2635.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/AVvXsEg4Qbt9-LSxw52UxlHajIekiOsztjW3IrKueEq2GLICtZhHaNGIxXzN3sfPDfWc8wJcIbRnWsiAtnebx2DthUnOEwBqvbmBJZC7SmcYtXQBbRf9a6qrf0QRtdA257fzIYfv3QpXMg1h6iKa/s200/CIMG2635.JPG" width="200" /></a>Uma lata de leite condensado, uma de leite de vaca, três ovos. Tudo no liquidificador. Em uma assadeira de furo no meio colocar açúcar e deixar no fogo até derreter. Colocar um pouco de água e fazer a calda. Jogar a mistura de leite por cima e assar em banho maria. Se não tiver assadeira apropriada, é só colocar a forma de furo no meio em uma panela maior, com água no fundo, e tampar. Pode levar ao forno ou no fogo mesmo. Só precisa prestar atenção: se a água secar, vai adicionando mais, até o pudim ficar cozido. Desenforme e geladeira por meia hora. Pronto.<br />
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<span id="result_box" lang="en"><span class="hps">A can of condensed</span> <span class="hps">milk</span>, the same measure of <span class="hps">cow's milk</span>, <span class="hps">three eggs</span>. <span class="hps">Everything in a blender</span>. <span class="hps">In a</span> <span class="hps">baking dish</span> <span class="hps">put</span> <span class="hps">sugar</span> <span class="hps">hole in the middle</span> <span class="hps">and let</span> <span class="hps">the</span></span><br />
fire <span class="hps">until melted</span>. <span class="hps">Put a</span> <span class="hps">little bit of water and</span> <span class="hps">make a</span> <span class="hps">syrup.</span> Add t<span class="hps">he</span> <span class="hps">milk mixture</span> <span class="hps">on top and</span> <span class="hps">bake</span> <span class="hps">in a water bath</span>. <span class="hps">Only</span> <span class="hps">need to pay attention</span>: <span class="hps">if the water</span> <span class="hps">dries,</span> add <span class="hps">more,</span> <span class="hps">until</span> <span class="hps">the pudding</span> be<span class="hps"> cooked</span>. Sholud be in the <span class="hps">fridge for half an</span> <span class="hps">hour.</span> <span class="hps">Ready do eat... very good taste.</span>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-59844633417365364412013-05-03T12:21:00.000-07:002013-05-03T12:22:52.391-07:00Fiori di Zucchini (Flor de abóbora frita)<div class="separator" style="clear: both; text-align: center;">
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Uma receita que aprendi com uma "noninha" muito simpática que conheci quando morei na Toscana por conta do meu passaporte italiano. Simples, rápida, barata, italianíssima, típica dessa região maravilhosa que eu tanto amo na Itália.<br />
Como no Brasil, diferentemente da Itália, raramente encontramos flores de abóbora nos mercados, é preciso colhe-las em plantações. Ainda frescas, passe em uma mistura de ovo batido, farinha de trigo integral, um pouquinho de leite, sal, pimenta do reino moída na hora.<br />
Aí é só fritar em azeite bem quente. Eu costumo misturar azeite de oliva, óleo de girassol (ou canola), e um pouco de azeite aromatizado com trufas.<br />
Escorra em papel absorvente e prepare-se para uma experiência crocante e deliciosa.<br />
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<strong>FOR ENGLISH FRIENDS</strong><br />
A recipe from Tuscany, Italy, very typical. Take some courgetes flowers, pass in a mixture of beaten egg, <span id="result_box" lang="en"><span class="hps">whole wheat flour</span>, <span class="hps">a little bit of</span> <span class="hps">milk, salt and</span> <span class="hps">black pepper</span> <span class="hps">freshly ground</span>.<br /><span class="hps">Then just</span> <span class="hps">fry in</span> <span class="hps">hot olive oil</span>. <span class="hps">I</span> <span class="hps">usually mix</span> <span class="hps">olive oil,</span> <span class="hps atn">sunflower oil</span>, <span class="hps">and</span> <span class="hps">a little olive oil</span> <span class="hps">flavored with</span> <span class="hps">truffles</span>. <span class="hps">Drain on paper towels</span> <span class="hps">and get ready</span> <span class="hps">to experience a</span> <span class="hps">crunchy</span> <span class="hps">and delicious</span>. Enjoy guys.</span><br />
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Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-18476933110777090512013-04-28T19:54:00.002-07:002013-04-28T19:54:34.147-07:00Creme de papaia<br />
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Uma receita simples, rápida e deliciosa. Creme de mamão papaia com licor de cassis. Bata no liquidificador, ou com um mixer a polpa de um mamão e três ou quatro colheres de sorvete de creme. Se ficar muito líquido, vai acrescentando mais sorvete até ficar bem cremoso. Uma dica interessante é servir na casca do mamão. Fica charmoso e no final, você ainda pode raspar o restinho da polpa da fruta. Por cima, licor de cassis a gosto.<br />
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<strong>PAPAYA CREAM</strong><br />
<span class="hps">A simple recipe</span><span>,</span> <span class="hps">quick</span><span>,</span> <span class="hps">and delicious</span><span>.</span> <span class="hps">Cream of</span> <span class="hps">papaya</span> <span class="hps">with</span> <span class="hps">cassis liqueur</span><span>.</span> <span class="hps">Puree </span><span class="hps">a papaya fruit</span> <span class="hps">and</span> <span class="hps">three or</span> <span class="hps">four tablespoons of</span> <span class="hps">vanilla ice cream</span><span>.</span> <span class="hps">If it is too</span> <span class="hps">liquid,</span> add <span class="hps">more ice cream</span> <span class="hps">til be very</span> <span class="hps">creamy.</span> <span class="hps">One</span> <span class="hps">tip is to</span> <span class="hps">serve</span> in <span class="hps">the bark of the </span><span class="hps">papaya</span><span>.</span> <span class="hps">It is</span> nice a<span class="hps">nd</span> <span class="hps">in the end,</span> <span class="hps">you can still</span> <span class="hps">scrape the</span> <span class="hps">last bit</span> <span class="hps">of</span> <span class="hps">fruit pulp</span><span>.</span> <span class="hps">Above</span><span>,</span> <span class="hps">cassis liqueur</span><span>. Enjoy</span><br />
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Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com1tag:blogger.com,1999:blog-6109564503227683760.post-57339382215336209542013-03-19T14:57:00.000-07:002013-03-19T15:03:33.056-07:00Creme de abóbora<div class="separator" style="clear: both; text-align: center;">
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Nesse dia tão friozinho, nada mais "confort food" que um caldo, leve, saudável e bem quentinho. A minha receita de creme de abóbora não é Rapidinha... é rapidíssima. Corte pedaços de abóbora, cebola, tomate e batata inglesa. Cozinhe tudo em água, sal, e temperos da sua preferência (eu uso pimenta preta, alho e ervas finas).<br />
Retire do fogo e bata no liquidificador, mixer, ou processador de alimentos. Volte ao fogo e deixe apurar um pouco mais. Sirva com um fio de azeite e colheradas de queijo tipo da marca Catupiry. Para acompanhar, torradas. Para enfeitar e perfumar, um raminho de alecrim.<br />
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<strong>PUMPKIN CREAM</strong><br />
In a cold weather, the best confort food is a hot cream... pumpkin cream. My recipe is very fast, and easy. Cut pieces of pumpkin, onion, tomato and potato. Cook everything together in a pan in water and salt, and spices that you like (black pepper, garlic and herbs).<br />
Remove from heat and puree in a blender, mixer or food processor. Serve with a drizzle of olive oil and cheese kind of spoonfuls of cream cheese brand. To follow, toast. To adorn and perfume, a spring of rosemary.<br />
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Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-54063899977028835232013-01-13T13:15:00.003-08:002013-01-13T13:20:23.975-08:00Vinho de verãoUma receita com vinho do Porto refrescante, ideal para o calor do Brasil. Ideia que minha irmã Karina Fuzinelli trouxe de Portugal, onde vive.<br />
Em uma taça, colocar gelo, uma fatia de limão siciliano, uma medida de vinho do Porto branco, e a mesma medida de água tônica gelada.<br />
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<strong>WINE FOR SUMMER</strong><br />
Recipe with Port wine proper for brazilian summer. Idea that my sister brought from Portugal, when she lives.<br />
In a wine cup, put some ice, add a slice of lemon, port white wine and the same measure of tonic water.<span id="goog_610937396"></span><span id="goog_610937397"></span>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-29682586444765928052012-10-22T16:25:00.001-07:002012-10-22T16:26:33.330-07:00Ervas frescas por mais tempo<b><br /></b>
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Hoje o Rapidinhas traz uma dica valiosa para manter ervas frescas por mais tempo na cozinha. É só cortar um pedaço do talo e colocar em água fria. O segredo é trocar a água todos os dias. Assim você pode manter frescas por quase uma semana manjericão, salsa e cebolinha, hortelã, coentro, entre muitas outras, e colhe-las na hora de cozinhar, como se estivesse buscando direto na horta. Uma delícia.<br />
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Today, the website brings a nice tip for keep fresh herbs in the kitchen. Just cut a small section on the base of herbs and place in a container with cold water. The secret is to change the water every day. In this way you can use several herbs like harvested straight in the garden. Very good.</div>
Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-37460413235621051912012-10-09T09:19:00.003-07:002012-10-09T09:24:39.505-07:00Cubinhos de tapioca<br />
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No Nhô Butiquim, de Rio Preto, experimentei a novidade da casa: bolinho de tapioca e queijo coalho. Uma delícia, crocante por fora e macio por dentro. Servido com molho agridoce de pimenta.<br />
Testei, testei, e cheguei a uma receita bem parecida. 250gr de farinha de tapioca, meio litro de leite, 200 ou 300 gs de queijo coalho, sal e pimenta. Misturar tudo e, por último, o leite, que deve estar quente. Mexa bem e coloque em uma assadeira forrada com plástico. Deixe na geladeira por cerca de 3 horas até ficar bem firme. Corte em cubos e frite em óleo bem quente.<br />
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<b> IN ENGLISH</b><br />
There´s a bar in São José do Rio Preto, my place, where serve a nice cake. You have to by cassava flour (in Brazilian Shops), mix (250 g) wih feta cheese (300 g), milk (500 ml), salt and pepper. Mix everything and milk, should be hot. Arrange in a tray, chill 3 hours in the fridge, cut in cubes, and fry in hot oil. Serve with pepper sauce.<br />
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Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-47357233811171595052012-09-06T10:45:00.003-07:002012-09-06T10:45:56.782-07:00Pão indianoNaan bread - o famoso pão indiano é feito com iogurte e assado no forno especial (tandoori). Mas se você não tiver o tandoori, pode "fritar" a massa na frigideira - o efeito é o mesmo.<br />
Junte um pote de iogurte natural com uma colher de bicarbonato, depois vá colocando aos poucos farinha de trigo até ficar descolando das mãos. Deixe descansar por 5 minutos e divida em bolinhas. Abra a massa com a mão, e frite em uma assadeira teflon, sem untar. É só comer.<br />
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<b>IN ENGLISH</b><br />
Naan bread - the famous indian bread made from iogurt and cooked in a special oven - tandoori. If in your house there´s no tandoori oven, you can use the frying pan. Sounds the same.<br />
Put together iogurt, bicarbonate, and add<span class="short_text" id="result_box" lang="en"><span class="hps"> wheat flour till be little bit hard. Divide in bolls, press with your hands, and "fry" in a frying pan. Enjoy.</span></span>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-2427685221290792312012-09-02T13:11:00.002-07:002012-09-02T13:11:58.165-07:00Frango com limão sicilianoUse pedaços de frango com pele, pode ser coxa e sobrecoxa, mas também pedaços de peito. Tempere como preferir (eu uso apenas sal, pimenta do reino moída na hora e um pouco de alho em pó). Arrume em uma travessa que possa ir ao forno. Corte um limão siciliano em rodelas, e depois ao meio - para que fiquem como meia lua. Espalhe as meia luas de limão em meio aos pedaços de frango. Leve ao forno.<br />
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Se quiser, quando o frango já estiver assado, espalhe ervas e tomates cereja por cima e volte ao forno por mais uns 5 minutinhos. Dá um colorido bem bonito ao prato. Pode levar a travessa direto à mesa.<br />
Adoro fazer esse frango, porque é saboroso e saudável. O frango assa com a própria gordura e o suco que o limão solta com o calor do forno. Maravilhoso.<br />
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<b><u>In English</u></b><br />
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Use chicken pieces with skin, can be thighs and drumsticks, but also pieces of breast. Season as desired (I use salt, black pepper freshly ground and a little garlic powder). Arrange on a tray that can go in the oven. Cut a lemon into slices and then in half - like a half moon. Spread the lemon half moons between the chicken pieces. Bake.<br />
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If desired, when the chicken is already baked, sprinkle herbs and cherry tomatoes on top and return to oven for another 5 extra minutes. It gives a very beautiful color to the dish. I love cook this chicken because it is tasty and healthy. The chicken bakes into the own fat and lemon juice. Wonderful.<br />
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Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-70195809091759412212012-05-07T15:35:00.000-07:002012-05-07T15:35:31.668-07:00Torta de Maça - Apple Pie<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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Três misturas que, misturadas e com 10 minutinhos de forno, se transformam em uma deliciosa torta de maça.</div>
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Mistura 1 - uma xícara de farinha de trigo, uma de açúcar, uma colher de fermento em pó, uma de canela em pó.</div>
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Mistura 2 - um ovo, um copo de leite e uma colher de manteiga sem sal.</div>
Mistura 3 - açúcar e canela<br />
Aí é só untar uma travessa com um pouco de manteiga, espalhar a mistura 1, por cima colocar fatias bem finas de maçã, mistura 1, mais maçã, e por cima a mistura 2. Depois, a mistura 3, e forno.<br />
Se estiver quente e quiser "misturar" um pedaço com uma bola de sorvete de creme, também fica uma delícia.<br />
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<strong>In English</strong><br />
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Three mix and 10 minutes of oven become a nice apple pie.<br />
Mix 1 - one cup of wheat flour, one of sugar, one spoon of baking powder and one of cinnamon.<br />
Mix 2 - one egg, one glass of milk and one spoon of batter free salt<br />
Mix 3 - sugas and cinnamon<br />
Grease one tray with a little bit of butter, add mix 1, thinly sliced apples, mix 1, and apple again. On the top, mix 2 and mix 3. Oven for 10 minutes.<br />
Is delicious as well, still hot, with vanilla ice cream on the side.<br />
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</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com2tag:blogger.com,1999:blog-6109564503227683760.post-26589704015219531802012-04-18T16:28:00.003-07:002012-04-18T16:57:07.909-07:00Frango do Marlon Ferri<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tQ4Vn1vUOw2GG1wKPObup2i66LlzM8BRyZ3WEjfZUodnoq6S-5ZllE8pndmV8CBEyAfKKJTH9x_ol9RqehsEX7bpxKDR9cPQfC8pSdxuFxs2u_MoDjRd8nsEWEYyt0wj-V2GjaXfEij9/s1600/frango3.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 180px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5732890387486953522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tQ4Vn1vUOw2GG1wKPObup2i66LlzM8BRyZ3WEjfZUodnoq6S-5ZllE8pndmV8CBEyAfKKJTH9x_ol9RqehsEX7bpxKDR9cPQfC8pSdxuFxs2u_MoDjRd8nsEWEYyt0wj-V2GjaXfEij9/s200/frango3.jpg" /></a>Recebi essa receitinha do meu querido amigo Marlon Ferri já há uns dois ou três meses... Não postei, não testei imediatamente como sempre faço, porque o meu tempo estava sendo atropelado pelas atividades diárias. Hoje, decidir testar, e gostei tanto que nem vou esperar amanhã para dividir com vocês.<br /><br /><div>Frite na manteiga cubinhos de peito de frango e cebola picadinha. Em outra panela prepare o molho: creme de leite, requeijão e mostarda, misturados até ficar uma pasta. Leve ao fogo e depois, junte o frango. </div><br /><div>Coloque em uma travessa, cubra com queijo parmesão ralado e óregano. Leve ao forno e, na hora de servir, coloquei salsinha fresca picada por cima. O aroma é maravilhoso. Eu servi com arroz branco. A dica do Marlon é arroz e batata frita ou palha, mistura que também deve ficar uma delícia.</div><br /><div><strong>IN ENGLISH</strong></div><br /><div></div><br /><div>I got this recipe from my dear Marlon Ferri. It´s amazing taste and very easy to cook.</div><br /><div>Fry in butter sliced chicken breast and chopped onion. In another pan prepare the sauce: cream, cheese and mustard, mixed and warmed. Place on a platter, top with grated Parmesan cheese and oregano. Bake and, if u want, some chopped fresh parsley on top. The smell is wonderful. I served with plan rice. The tip of Marlon is fries and rice. Should be good.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-2738275148296271782012-03-22T12:33:00.004-07:002012-03-22T12:41:45.650-07:00"Sangue de Maria"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTVKNPT5eo2kbaesiemrZXW0ujhS4PWmZEgJ1E9Yu7QuCPgMPx4Sp-n_4o-cMpUcdu5DCdCS4ej3ISRDpXHXWR_DYHsGZEUDyNRTNSLxQzF2KdE3bhOe2YVW0jrNIYlw7R8-FFYQUVIre/s1600/CIMG9842.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5722808709004268226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTVKNPT5eo2kbaesiemrZXW0ujhS4PWmZEgJ1E9Yu7QuCPgMPx4Sp-n_4o-cMpUcdu5DCdCS4ej3ISRDpXHXWR_DYHsGZEUDyNRTNSLxQzF2KdE3bhOe2YVW0jrNIYlw7R8-FFYQUVIre/s200/CIMG9842.JPG" /></a><br /><br /><div>Bloody Mary (ou, em português: "Sangue de Maria"), um drinque fácil de fazer e delicioso. O meu preferido. Coloque gelo até a metade do copo, complete com vodka, suco de tomate, limão espremido, molho worcestershire, pimenta tabasco e, se quiser, um pouquinho de sal.<br /></div><br /><div><strong>ENGLISH??</strong><br /></div><br /><div>English guys to know better than brazilians about Bloody Mary, of course. But, anyway, here we go: mix in a big glass, cubes of ice, vodka, tomato juice, lemon juice, worcestershire sauce, tabasco pepper sauce, and, if you prefer, bit of salt.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-58684947044938403512012-03-19T09:13:00.002-07:002012-03-19T09:37:36.938-07:00Isabel Allende e afrodisíacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5h4FKqPyveSwb4VeLQl9IJR-7qf53UWTw5PYuqGUeURkMD1-dwsqnl3wfaswiLcNdZJcB20TtG1t25H9ERVlGYSj1oI0PazLVSM2MgNKmdITq7LwzDKQYzxliSPe1kfOeo_0mCZdAmVxz/s1600/afrodite.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5721647626398862402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5h4FKqPyveSwb4VeLQl9IJR-7qf53UWTw5PYuqGUeURkMD1-dwsqnl3wfaswiLcNdZJcB20TtG1t25H9ERVlGYSj1oI0PazLVSM2MgNKmdITq7LwzDKQYzxliSPe1kfOeo_0mCZdAmVxz/s200/afrodite.jpg" /></a> Quem gosta dos sabores da gastronomia e do amor, dos prazeres da mesa e cama e da boa vida, não pode deixar de ler "Afrodite - contos, receitas e outros afrodisíacos", da escritora chilena Isabel Allende. "No amor e na cozinha não é bom se apressar muito, mas às vezes não há tempo para um Kama Sutra inteiro".<br /><br /><div>O livro cultura gastronômica, histórias divertidas do cotidiano da autora, um guia de comidas afrodisíacas e, claro, receitas. Muitas delas parecendo estranhas, mas assim como no amor, não merece julgamentos antes da experimentação.</div><br /><div>Trata-se de um molho que acompanha carne de porco, presuntos e bistecas.</div><br /><div>Dissolva 1/2 colher de mostarda em 1/2 xícara de iogurte natural, misture uma colher de suco de limão, uma de geléia de damasco e um cálice de vodka.</div><br /><div></div><br /><br /><div><strong>FOR ENGLISH GUYS</strong></div><br /><div><strong></strong></div><br /><br /><div>If you like food, love and good life, have to read a book Afrodite, wrote by Isabel Allende. She use to tell: "About love and food there is no need to run. But, sometimes, you have no time to entire Kama Sutra".</div><br /><div>The book brings gastronomic culture, amusing stories of everyday life of the author, a guide to aphrodisiac foods and, of course, recipes.</div><br /><div>Many of them look like strange, but is necessary to try. This sauce is good with pork meat, ham and steaks.</div><br /><div>Mix 1/2 teaspoon of mustard in 1/2 cup of plain yogurt. Add a tablespoon of lemon juice, apricot jam and a cup of vodka. Serve on the top of meat.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-3959702204933634242012-01-16T17:04:00.000-08:002012-01-16T17:17:30.314-08:00Yakisoba<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9riTXe70CUY0sOe5JnMJlYO-BQijx87_JaLb6uvEAF6LqwC2AiFCPg8INd2VLEqXn7bXERv-hmM6umAQSDTgS1g89GtVmf5JUK4d04nbKZFKcQkWJ8KmzImMpoHZ-TV-4H3WSuYcSRuAO/s1600/YAKOSABA+5.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 149px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9riTXe70CUY0sOe5JnMJlYO-BQijx87_JaLb6uvEAF6LqwC2AiFCPg8INd2VLEqXn7bXERv-hmM6umAQSDTgS1g89GtVmf5JUK4d04nbKZFKcQkWJ8KmzImMpoHZ-TV-4H3WSuYcSRuAO/s200/YAKOSABA+5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5698403830166260994" /></a><div>Yakisoba em 5 minutos? Sim, aqui no Rapidinhas é possível.</div><div>O segredo é seguir o passo a passo... e fazer tudo ao mesmo tempo começando com as coisas que demoram mais.</div><div>1. Corte a carne (bovina ou de frango) em cubos, tempere com alho amassado e sal, e frite em margarina, numa panela grande.</div><div>2. Coloque para cozinhar um pacote de macarrão instantâneo (de preferência aqueles próprios para yakisoba).<br />3. Enquanto isso, corte em pedaços grandes os legumes que tiver na geladeira (cenoura, cebola, couve flor, brócolis, pimentões coloridos, cogumelos frescos, acelga, vagem...)<br />4. Vá colocando na panela os legumes mais duros... primeiro cenoura, depois pimentões, cebola, e assim sucessivamente....</div><div>5. Tampe a panela e deixe em fogo médio até murchar os legumes... Junte o macarrão já escorrido.</div><div>6. Em um copo misture um pouco de água, molho de soja (shoyo) e uma colher de farinha de trigo, mexa bem e jogue por cima dos legumes.<br />7. Espere engrossar. Por cima, gergelim.</div><div><br /></div><div><b>In English</b></div><div><br /></div><div>If u follow step by step, u can cook Yakissoba in 5 minutes.</div><div>1. Cut some meet (beef or chicken) in cubes - season with garlic and salt and fry in butter in a large saucepan.</div><div>2. In another pan, cook a packge of noodles</div><div>3. Meanwhile, cut vegetables into larges pieces - carrots, onions, cauliflower, broccoli, peppers, fresh mushrooms, green beans...</div><div>4. Add the vegetables in a large pan - starting with things that takes longer to cook.</div><div>5. Cover the pan and leave in a medium heat until wilted vegetables.</div><div>6. join the noodles</div><div>7. In a glass mix water, soy sauce and flour (a spoon).</div><div>Stir well and throw on the top of vegetables. On the top, sesame.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-10341183677262093122012-01-10T18:16:00.001-08:002012-01-10T18:43:38.260-08:00English Breakfast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx9P0OHvTj71CFbUSDpx1bj2f9g1TD-LF8MwcBB2Dngobm7g_UMo3-103fHQvO49V8hMm-L3bUauByzWg83OgPGSKNZFpEiKOnvFxq6AfieJ6wAOAkUHCjl06YwpP_HgMXH8pS0naLv0U/s1600/english+breakfast.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFx9P0OHvTj71CFbUSDpx1bj2f9g1TD-LF8MwcBB2Dngobm7g_UMo3-103fHQvO49V8hMm-L3bUauByzWg83OgPGSKNZFpEiKOnvFxq6AfieJ6wAOAkUHCjl06YwpP_HgMXH8pS0naLv0U/s200/english+breakfast.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696198405365862082" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnH7eDJROMGmLOkWjzZ6Je6yODwWixpBuivLuHGesOfWPgh5NdQsl_DlAIcsMlqHwEI3-FJ5yeZbffAGmfyCvo-Im90IMPGkjEz8kvejOzy2aO0b-EI8m8APmpUVtnv76BR1ar1v_Ajqwm/s1600/tomato+beans+heinz.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnH7eDJROMGmLOkWjzZ6Je6yODwWixpBuivLuHGesOfWPgh5NdQsl_DlAIcsMlqHwEI3-FJ5yeZbffAGmfyCvo-Im90IMPGkjEz8kvejOzy2aO0b-EI8m8APmpUVtnv76BR1ar1v_Ajqwm/s200/tomato+beans+heinz.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5696198402830742722" /></a>Porque meu amigo Fernando Daguano pediu, vai a receita do café da manhã inglês. Sim, é possível fazer um legítimo English Breakfast aqui no Brasil, só é preciso comprar os produtos certos.<div>- feijão da Heinz (lata azul, com molho de tomate... tem no Pão de Açúcar e lojas de importados)</div><div>- bacon português (em fatias - também encontra no Pão de Açúcar)</div><div>- se quiser, pode comprar cogumelos frescos (em bandejas - mercados municipais)</div><div>- Pão de forma, ovos e tomates.</div><div>Só não consegui achar ainda sausage (linguiça de porco com alho poró) com sabor semelhante ao de Londres. Mas a falta desse ingrediente não compromete o sucesso do prato.</div><div><b>COMO FAZER</b></div><div>Coloque as fatias de bacon intercaladas em folhas de papel absorvente e leve ao microondas até ficarem crocantes. Enquanto isso aqueça o feijão em uma panela e frite os ovos em uma frigideira com manteiga e fogo baixo, sem estourar a gema.</div><div>Coloque as fatias de pão na torradeira (se não tiver pode ser uma frigideira limpa, sem untar, apenas aquecida). Arrume tudo em um prato e bom apetite...</div><div>Para acompanhar, chá earl grey (da marca Twinings é fácil de encontrar por aqui) com leite e pouco açucar.</div><div>Se quiser, pode colocar cogumelos frescos passados na manteiga, com um pouco de sal e pimenta do reino, e tomate cortado ao meio e grelhado (ou tostado na frigideira)</div><div><br /></div><div><b>FOR ENGLISH FRIENDS</b>.... Come on guys, you know how to do English Breakfast....</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-49188691632891753952012-01-09T15:35:00.000-08:002012-01-09T16:04:05.482-08:00Sanduíche de champignon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK-2ziv8-Q-NMNUEoq1d2RBRIcvysA4IS_PNiXRbflbFgRhiiH5ETBSr3C2q_LIpzbkNk_gm9dHpWHJNMi26Bo2bdIkhEaJMReN4vZBfbNyighycvP90TU7WUZslQdeZrMFL9CAKGLEhi/s1600/sandu%25C3%25ADche+de+champignon.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK-2ziv8-Q-NMNUEoq1d2RBRIcvysA4IS_PNiXRbflbFgRhiiH5ETBSr3C2q_LIpzbkNk_gm9dHpWHJNMi26Bo2bdIkhEaJMReN4vZBfbNyighycvP90TU7WUZslQdeZrMFL9CAKGLEhi/s320/sandu%25C3%25ADche+de+champignon.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5695786784061264962" /></a>Esse sanduíche foi uma invenção de última hora, numa noite de muita fome e pouca coisa na geladeira, que surpreendentemente resultou em uma delícia que costumo repetir sempre.<div>Corte os champignons frescos em fatias grossas e refogue em uma panela com manteiga derretida, sal, pimenta do reino moída na hora. Depois, um pouco de vinho branco seco, espere evaporar, apague o fogo e coloque um pouco da parte branca da cebolinha picada.</div><div>Enquanto isso, coloque uma fatia bem grossa de pão integral na sanduicheira, só para dar uma leve tostada (dentro tem de ficar macia)... na frigideira, em fogo baixo, também funciona.</div><div>Corte um tomate sem semente em fatias bem finas.</div><div>Monte o sanduíche colocando em cima do pão os cogumelos, as fatias de tomate, salsinha picada, uma pitadinha de sal e mais um pouco de pimenta do reino moída na hora. Coma com as mãos.</div><div><br /></div><div><b>FOR ENGLISH FRIENDS</b></div><div><br /></div><div>This sandwich is a last minute invention, overnight hungry, times when u have almost nothing in your refrigerator. Surprisingly did an amazing snack, that I usually repeat.</div><div>Slice fresh mushrooms and fry in a pan with melted butter, salt and black pepper. Then, add a little dry white wine. Wait to evaporate, turn off the heat, then place some shopped chives.</div><div>Meanwhile, put some bread to toast. Cut tomatoes, without seeds.</div><div>On the top of bread, place the mushrooms, tomatoes, and chopped parsley. A pinch of salt and a little more pepper.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-37504508940760086642012-01-03T15:50:00.000-08:002012-01-03T16:04:00.316-08:00CHOCOLATE COM UVAS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8SdujqpwfFsdNUh1Ugo5uNe3pOTPlPZUDbzSmkn6xsx-PZAwsjL460h8q6H-PezEIDPG-JH7KYrg1iWRUAi3QDkzAJdLFHUOHlW5pYs90tthJbFNACleBdvmO0CCX7JrC36z7G_awnlJ/s1600/CIMG0312.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8SdujqpwfFsdNUh1Ugo5uNe3pOTPlPZUDbzSmkn6xsx-PZAwsjL460h8q6H-PezEIDPG-JH7KYrg1iWRUAi3QDkzAJdLFHUOHlW5pYs90tthJbFNACleBdvmO0CCX7JrC36z7G_awnlJ/s320/CIMG0312.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693560731453194066" /></a>1. Aqueça em uma panela um pouco de leite, gemas de ovos passadas pela peneira, açúcar e amido de milho para engrossar. Reserve na geladeira.<div><br /></div><div>2. Corte uvas itália pela metade e tire as sementes.</div><div><br /></div><div>3. Derreta no microondas chocolate em barra e misture com creme de leite fazendo um cremoso ganache.</div><div><br /></div><div>4. Coloque o creme no fundo de uma travessa, por cima as uvas, depois o ganache. Por cima, se quiser, chantilly. Decore com cachos de uvas e raspas de chocolate.</div><div><b><br /></b></div><div><b>IN ENGLISH</b></div><div>1. In a pan, warm milk, sugar, egg yolk, corn starch.</div><div>2. Cut some grapes in half and remove the seeds</div><div>3. Melt chocolate bar and add cream (milk)</div><div>4. In a platter, place a milk cream did first, grapes, and chocolate melted on top. If you want, whipped cream. For decorate, bunches of grapes and grated chocolate.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-51614667110453045642012-01-03T15:41:00.000-08:002012-01-03T15:50:38.671-08:00PESTO E PASSATA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMH8xmotfG0grtsxgRJzvd0wL7B-Gs-egEtEzcyOk_USmBTJnzAVonyMzx4zXWcXcd9L8tD79CNqorBZG2K0TY3Ah2e36GH7GrMLDxkiPkwpXPwbNQwKvmgor9HT_1l3DQFUKeyQa-nLID/s1600/CIMG0295.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMH8xmotfG0grtsxgRJzvd0wL7B-Gs-egEtEzcyOk_USmBTJnzAVonyMzx4zXWcXcd9L8tD79CNqorBZG2K0TY3Ah2e36GH7GrMLDxkiPkwpXPwbNQwKvmgor9HT_1l3DQFUKeyQa-nLID/s320/CIMG0295.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5693557282753119730" /></a>Adoro macarrão al pesto... e adoro aquelas passatas de tomate (que dá até para fazer suco... ou bloody mary - um dos meus drinques preferidos), aí decidi misturar as coisas em uma noite de muita fome e pouco tempo. Deu certo.<div>Coloque em uma panela um pouco de manteiga, aqueça o pesto e misture a passata de tomate. Quando estiver fervendo, junte o macarrão cozido al dente e um pouco de parmesão ralado.</div><div>Por cima, pedaços de parmesão.</div><div><br /></div><div><b>FOR ENGLISH FRIENDS</b></div><div>I´m crazy about pasta al pesto, and I love tomato juice. So, I decided mixed both... taste was great.</div><div>In a pan, warm up right pesto sauce, and thick tomato juice. Add the cooked pasta and grated parmesan cheese. More parmesan on top.</div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-47292388956633909062011-12-12T17:37:00.001-08:002011-12-12T17:51:02.481-08:00Mousse de limão<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3-WseDVCjNteYlOvR7FrSeyw5mgzCWfq7yHUenz69AuhAp0Yqddcsb_zKKXsBx20ipzdNovG_frq23OlH4HjkeiuD7C4chR4Zg_OptQwtXlwIuj-otw9Gi3ybbGaxjW6ZECpjKw3o-_4/s1600/mousse+de+limao.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3-WseDVCjNteYlOvR7FrSeyw5mgzCWfq7yHUenz69AuhAp0Yqddcsb_zKKXsBx20ipzdNovG_frq23OlH4HjkeiuD7C4chR4Zg_OptQwtXlwIuj-otw9Gi3ybbGaxjW6ZECpjKw3o-_4/s320/mousse+de+limao.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5685423742041929970" /></a><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Mousse mais rápida de fazer que essa, acho que é impossível. Uma lata de leite condensado, duas de creme de leite sem soro e suco de quatro limões (do tipo Thaiti é melhor). Bater tudo no liquidificador por 2 minutos, despejar em uma travessa, ou em taças, e colocar na geladeira.<div>DICA - Antes de espremer os limões, rale a casca em um ralador bem fino e reserve para enfeitar depois. Pode usar também algumas rodelas de limão na decoração.</div><div>BEBIDINHAS - Para acompanhar um vinho de colheita tardia - esse brasileiro, da vinícola Aurora é uma delícia.<br /><div><br /></div><div><b>FOR ENGLISH PEOPLE</b></div><div>Mousse faster than this is impossible, I think. One tin of condensed milk, two of cream, and juice of four limes. Mix everything in a blender for 2 minutes, put in a bolw, and place in refrigerator.</div><div>TIP - Before squeezing the limes, grate the lime peel to decorate later. You can use slices of lime as well.</div></div><div>TO DRINK - Sweet wine is better. This one is from Brazil winery (Aurora)... very good.</div><div><div id="gt-res-wrap" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(245, 245, 245); border-right-color: rgb(245, 245, 245); border-bottom-color: rgb(245, 245, 245); border-left-color: rgb(245, 245, 245); background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); color: rgb(136, 136, 136); font-family: arial, sans-serif; font-size: 13px; text-align: -webkit-auto; "><div id="gt-res-tools" style="overflow-x: hidden; overflow-y: hidden; margin-top: -7px; padding-top: 0px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; height: 26px; "><div id="gt-src-tools-l" style="float: left; "></div><div id="gt-res-tools-r" style="float: right; "><div id="gt-res-rate" label="Rate translation" tooltip="Rate translation" align="t,c" style="float: left; "><div class="goog-inline-block goog-toolbar-menu-button" title="" role="button" tabindex="0" haspopup="true" style="position: relative; display: inline-block; border-top-left-radius: 2px 2px; border-top-right-radius: 2px 2px; border-bottom-right-radius: 2px 2px; border-bottom-left-radius: 2px 2px; -webkit-user-select: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; border-top-color: transparent; border-right-color: transparent; border-bottom-color: transparent; border-left-color: transparent; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; height: 24px; color: rgb(68, 68, 68); line-height: 24px; list-style-type: none; list-style-position: initial; list-style-image: initial; font-size: 11px; font-weight: bold; text-decoration: none; vertical-align: middle; cursor: default; background-position: 0px 50%; background-repeat: initial initial; "><div class="goog-inline-block goog-toolbar-menu-button-outer-box" style="position: relative; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><div class="goog-inline-block goog-toolbar-menu-button-inner-box" style="position: relative; display: inline-block; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; vertical-align: top; padding-top: 0px; padding-right: 2px; padding-bottom: 0px; padding-left: 2px; "><div class="goog-inline-block goog-toolbar-menu-button-caption" style="position: relative; display: inline-block; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="goog-flat-menu-button-img gt-rate-icon jfk-button-img" style="width: 21px; height: 21px; display: inline-block; background-image: url(http://www.gstatic.com/translate/buttons6.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; opacity: 0.667; margin-top: -3px; vertical-align: middle; background-position: -94px -3px; background-repeat: no-repeat no-repeat; "></span></div></div></div></div></div></div></div></div></div></div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-2837852407302187292011-10-19T09:03:00.000-07:002011-10-19T09:29:31.137-07:00Ovos pochê (Poched Eggs)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIBJoDoS2_0qXsRwle2rIsQzJ77vpUz3h0OAqoYUAYfhO501PUYRdDRzDS2IinxDF1zPMULgySdxklfQj5k8AMcYgwarCv7iA2TqvDY7Vd2rkQpxrW2nulpqWw4dDZdLeIqKriwuR7HfrO/s1600/ovos.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIBJoDoS2_0qXsRwle2rIsQzJ77vpUz3h0OAqoYUAYfhO501PUYRdDRzDS2IinxDF1zPMULgySdxklfQj5k8AMcYgwarCv7iA2TqvDY7Vd2rkQpxrW2nulpqWw4dDZdLeIqKriwuR7HfrO/s320/ovos.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5665241211626102130" /></a><br />Receita simples, mas deliciosa e saudável.<div>Ferver água e colocar um pouco de vinagre. Abaixar o fogo e despejar delicadamente o ovo na água. Esperar alguns minutos, sem mexer, com cuidado para a água não levantar fervura. Retirar com cuidado e passar na água fria para interromper o cozimento. Servir com aspargos frescos na manteira, torradas, uma fatia de pão italiano, ou o acompamento que quiser.</div><div>Por cima, sal. Se gostar, um pouco de pimenta do reino moída na hora.</div><div><br /></div><div><b>IN ENGLISH</b></div><div>Very simply recipe, but so delicious and healthy. Boil water and put a little vinegar. Lower the heat and add an egg gently into the water. Wait a few minutes, without stirring, with careful - water cannot boil.</div><div>Carefully remove and pass in cold water to stop cooking.</div><div>Serve with fresh aspargus in butter or a piece of toast, a slice of italian bread, wherever.</div><div>Above, salt. If you like, a little black pepper freshly ground.</div><div><span class="Apple-style-span" style="color: rgb(136, 136, 136); font-family: arial, sans-serif; font-size: 13px; background-color: rgb(255, 255, 255); "><div id="gt-res-wrap" style="border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(245, 245, 245); border-right-color: rgb(245, 245, 245); border-bottom-color: rgb(245, 245, 245); border-left-color: rgb(245, 245, 245); background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(245, 245, 245); background-position: initial initial; background-repeat: initial initial; "><div id="gt-res-tools" style="overflow-x: hidden; overflow-y: hidden; margin-top: -7px; padding-top: 0px; padding-right: 4px; padding-bottom: 4px; padding-left: 4px; height: 26px; "><div id="gt-src-tools-l" style="float: left; "></div><div id="gt-res-tools-r" style="float: right; "><div id="gt-res-rate" style="float: left; "><div class="goog-inline-block goog-toolbar-menu-button" title="" role="button" tabindex="0" haspopup="true" style="position: relative; display: inline-block; border-top-left-radius: 2px 2px; border-top-right-radius: 2px 2px; border-bottom-right-radius: 2px 2px; border-bottom-left-radius: 2px 2px; -webkit-user-select: none; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; border-top-color: transparent; border-right-color: transparent; border-bottom-color: transparent; border-left-color: transparent; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; outline-style: none; outline-width: initial; outline-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; height: 24px; color: rgb(68, 68, 68); line-height: 24px; list-style-type: none; list-style-position: initial; list-style-image: initial; font-size: 11px; font-weight: bold; text-decoration: none; vertical-align: middle; cursor: default; background-position: 0px 50%; background-repeat: initial initial; "><div class="goog-inline-block goog-toolbar-menu-button-outer-box" style="position: relative; display: inline-block; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><div class="goog-inline-block goog-toolbar-menu-button-inner-box" style="position: relative; display: inline-block; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; vertical-align: top; padding-top: 0px; padding-right: 2px; padding-bottom: 0px; padding-left: 2px; "><div class="goog-inline-block goog-toolbar-menu-button-caption" style="position: relative; display: inline-block; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span class="goog-flat-menu-button-img gt-rate-icon jfk-button-img" style="width: 21px; height: 21px; display: inline-block; background-image: url(http://www.gstatic.com/translate/buttons6.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; opacity: 0.667; margin-top: -3px; vertical-align: middle; background-position: -94px -3px; background-repeat: no-repeat no-repeat; "></span></div></div></div></div></div></div></div></div></span></div>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-37495700343138515812011-09-11T10:23:00.000-07:002011-09-11T11:00:24.991-07:00Bacalhau do Porto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZG3nSNbfVM5PHiiHT3qjJowIoqJJrWzMd8M5J9GUQfXEbTX8PIEJwnFKDm4CCgriquMsfvlneBSi7FRX2hpMXOfJ8KmBKF2wlcNYrOHpkDtWiT4bbnt2sFVH1lpukxvv38CWISSJHA2mk/s1600/rapidinhas+bacalhau.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZG3nSNbfVM5PHiiHT3qjJowIoqJJrWzMd8M5J9GUQfXEbTX8PIEJwnFKDm4CCgriquMsfvlneBSi7FRX2hpMXOfJ8KmBKF2wlcNYrOHpkDtWiT4bbnt2sFVH1lpukxvv38CWISSJHA2mk/s320/rapidinhas+bacalhau.jpg" alt="" id="BLOGGER_PHOTO_ID_5651157946652325026" border="0" /></a><br />Receitinha da minha irmã que vive em Portugal - Karina Fuzinelli.<br />Postas de bacalhau fresco (ou demolhado), arrumados em uma assadeira. Por cima, batatas fervidas em água, fatias finas de alho, pimenta do reino, páprica, pedaços de cebola e azeitonas pretas. Regar com azeite de boa qualidade e forno.<br /><span style="font-weight: bold;">IN ENGLISH</span><br /><span id="result_box" class="long_text"><span style="background-color: rgb(255, 255, 255);" title="Postas de bacalhau fresco (ou demolhado), arrumados em uma assadeira.">My sister´s recipe (Karina Fuzinelli, who lives at Porto - Portugal).<br />Cod steaks (or soaked), arranged in a baking dish. On top</span><span style="background-color: rgb(255, 255, 255);" title="Por cima, batatas fervidas em água, fatias finas de alho, pimenta do reino, páprica e azeitonas.">, potatoes boiled in water, thin slices of garlic, black pepper, paprika, pieces of onion and black olives. </span><span style="background-color: rgb(255, 255, 255);" title="Regar com azeite dde boa qualidade e forno.">Sprinkle with good quality olive oil and bake in the oven till golden on the top.</span></span>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0tag:blogger.com,1999:blog-6109564503227683760.post-60185580240655583392011-09-11T09:58:00.000-07:002011-09-11T10:20:47.823-07:00Macarrão quatro Ps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6VHaRBcvB1wOygjcXjvz4bmmS4aiNsVTVvjOonxOVHEDw6McPTaBXaiggeajZ7E4q_QMWgCtlQzFdXDSsAyzpRYpQWPDY4rD5dCOJqQdwjiRQ37yJHBSoVuUUPKLk1B7I02dUGR0hsLl/s1600/rapidinhas.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6VHaRBcvB1wOygjcXjvz4bmmS4aiNsVTVvjOonxOVHEDw6McPTaBXaiggeajZ7E4q_QMWgCtlQzFdXDSsAyzpRYpQWPDY4rD5dCOJqQdwjiRQ37yJHBSoVuUUPKLk1B7I02dUGR0hsLl/s320/rapidinhas.jpg" alt="" id="BLOGGER_PHOTO_ID_5651153076824642514" border="0" /></a><br />Massa típica da Toscana, a região mais charmosa da Itália. É chamado quatro Ps porque os quatro ingredientes usados começam com P: Prosciutto de Parma crudo (presunto cru, de Parma), Piselli (ervilhas), Panna di latte (creme de leite), e Parmigiano Grana Padano (Queijo parmesão do norte da Itália - o mais saboroso).<span class="messageBody" ft="{"type":3}"><br />Fácil de fazer: fritar em manteiga um pouco de alho e o presunto... depois acrescentar as ervilhas frescas, o creme de leite e, por fim, metade do queijo parmesão. O restante, colocar por cima, na hora de servir. O macarrão tem de ser de boa qualidade, cozido al dente em água e sal.<br /><br /><span style="font-weight: bold;">FOR ENGLISH FRIENDS</span><br /><br /></span><span id="result_box" class="long_text"><span style="background-color: rgb(255, 255, 255);" title="Massa típica da Toscana, a região mais chamosa da Itália.">Typical pasta of Tuscany, one of the most charming regions of Italy. </span><span style="background-color: rgb(255, 255, 255);" title="É chamado quatro Ps porque os quatro ingredientes usados começam com P: Prosciutto de Parma crudo (presunto cru, de Parma), Piselli (ervilhas), Panna di latte (creme de leite), e Parmigiano Grana Padano (Queijo parmesão do norte da Itália">It is called four Ps because the name of four ingredients beginning with P: Parma Prosciutto crudo (raw ham from Parma), Piselli (peas), latte di Panna (cream), Grana Padano and Parmigiano (parmesan cheese from northern Italy </span><span title="- o mais saboroso).">- the most tasty).<br /></span><span style="background-color: rgb(255, 255, 255);" title="Fácil de fazer: fritar em manteiga um pouco de alho eo presunto...">Easy to do: Fry in butter a little garlic and ham ... </span><span title="depois acrescentar as ervilhas frescas, o creme de leite e, por fim, metade do queijo parmesão.">then add the peas, cream, and finally, half the parmesan cheese. </span><span style="background-color: rgb(255, 255, 255);" title="O restante, colocar por cima, na hora de servir.">The rest, put on top when you serve. </span><span title="O macarrão tem de ser de boa qualidade, cozido al dente em água e sal.">The pasta must be of good quality, cooked al dente in salted water.<br /></span></span>Andréia Fuzinellihttp://www.blogger.com/profile/12579459954694977387noreply@blogger.com0